JP2016111972A - Block-like seasoned food, and method for producing the same - Google Patents
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Abstract
【課題】外観及び風味と味のバランスにも優れたブロック状調味食品及びその製造方法を提供する。【解決手段】本発明は、調味食品組成物を凍結乾燥したブロック状調味食品であり、上記調味食品組成物は、調味料、寒天及び水を含み、上記調味食品組成物の凍結点が−２０℃以下であるブロック状調味食品に関する。本発明のブロック状調味食品は、上記調味食品組成物を所定の形状の容器に充填して凍結乾燥することで得ることができる。【選択図】なしThe present invention provides a block-like seasoning food excellent in appearance, flavor and taste balance, and a method for producing the same. The present invention is a block-like seasoned food obtained by freeze-drying a seasoned food composition, the seasoned food composition containing seasoning, agar and water, and the freezing point of the seasoned food composition is -20. The present invention relates to a block-like seasoning food having a temperature of ℃ or less. The block-shaped seasoned food of the present invention can be obtained by filling the above-mentioned seasoned food composition in a container having a predetermined shape and freeze-drying. [Selection figure] None
Description
本発明は、ブロック状調味食品及びその製造方法に関し、詳細には、熱湯で復元する即席麺などの即席食品の調味料やスープとして用いるブロック状調味食品及びその製造方法に関する。 The present invention relates to a block-like seasoned food and a method for producing the same, and more particularly to a block-like seasoned food used as a seasoning or soup for instant food such as instant noodles restored with hot water and a method for producing the same.
即席麺などの即席食品の調味料やスープなどとして用いられる調味食品は、通常、液状や粉末状として提供されている。調味料やスープが液状や粉末状であると、喫食するまでに、調味料などが麺などの具材に混合されないように、調味料やスープを別途包装しないといけないという問題があった。そこで、特許文献１では、具材の上に液状のスープを充填し、凍結した後、凍結乾燥した具材と固形状のスープが一体化している固形状乾燥食品が提案されている。 A seasoning food used as a seasoning for instant food such as instant noodles or a soup is usually provided in a liquid or powder form. If the seasoning or soup is in liquid or powder form, there is a problem that the seasoning or soup must be separately packaged so that the seasoning is not mixed with ingredients such as noodles before eating. Therefore, Patent Document 1 proposes a solid dry food in which a liquid soup is filled on an ingredient and frozen, and then the freeze-dried ingredient and the solid soup are integrated.
しかし、凍結点が−２０℃以下となるような濃縮された状態のスープは、所定の形状の容器に入れて凍結乾燥すると、突沸したり吹き上がったりし、表面が歪んだり、歪な状態になるという問題があった。一方、凍結点がー２０℃より高くなるようにスープにおける水の量を増やして濃縮度を下げると、表面が歪んだり、歪な状態になること無く凍結乾燥することが可能となるが、風味や味が損なってしまう問題があった。 However, a concentrated soup that has a freezing point of -20 ° C. or lower is placed in a container of a predetermined shape and freeze-dried, bumps or blows up, and the surface is distorted or distorted. There was a problem. On the other hand, increasing the amount of water in the soup to lower the concentration so that the freezing point is higher than −20 ° C., it becomes possible to freeze-dry without distorting the surface or becoming distorted. And there was a problem that the taste was impaired.
本発明は、上記従来の問題を解決するため、外観及び風味と味のバランスにも優れたブロック状調味食品及びその製造方法を提供する。 In order to solve the above-described conventional problems, the present invention provides a block-like seasoned food excellent in appearance and flavor / taste balance and a method for producing the same.
本発明は、調味食品組成物を凍結乾燥したブロック状調味食品であり、上記調味食品組成物は、調味料、寒天及び水を含み、上記調味食品組成物の凍結点が−２０℃以下であることを特徴とするブロック状調味食品に関する。 The present invention is a block-like seasoned food obtained by freeze-drying a seasoned food composition, the seasoned food composition contains seasoning, agar and water, and the freezing point of the seasoned food composition is -20 ° C or lower. The present invention relates to a block-like seasoned food.
上記調味食品組成物の全体質量に対して寒天の含有量が０．１〜１．５質量％であることが好ましい。上記ブロック状調味食品は、ブロック状スープ及びブロック状調味料のいずれであってもよい。また、上記ブロック状調味食品は、ブロック状調味食品の容量に対して５〜１０倍の容量の熱湯で復元されることが好ましい。 It is preferable that content of agar is 0.1-1.5 mass% with respect to the whole mass of the said seasoning food composition. The block-like seasoning food may be either a block-like soup or a block-like seasoning. Moreover, it is preferable that the said block-like seasoning food is decompress | restored with the hot water of a capacity | capacitance 5-10 times with respect to the capacity | capacitance of a block-like seasoning food.
本発明は、調味食品組成物を所定の形状の容器に充填して凍結乾燥してブロック状調味食品を得る工程を含み、上記調味食品組成物は、調味料、寒天及び水を含み、上記調味食品組成物の凍結点が−２０℃以下であることを特徴とするブロック状調味食品の製造方法に関する。 The present invention includes a step of filling a seasoned food composition in a container of a predetermined shape and freeze-drying to obtain a block-like seasoned food, wherein the seasoned food composition includes a seasoning, agar and water, and the seasoning The freezing point of a food composition is -20 degrees C or less, It is related with the manufacturing method of the block-shaped seasoning food characterized by the above-mentioned.
上記調味食品組成物を凍結乾燥する際の真空度が３０Ｐａ以下であることが好ましい。上記所定の形状の容器に充填した調味食品組成物を凍結乾燥する前に、予備凍結することが好ましい。 The degree of vacuum when freeze-drying the seasoned food composition is preferably 30 Pa or less. It is preferable to pre-freeze the seasoned food composition filled in the container having the predetermined shape before freeze-drying.
本発明は、調味料を含む調味食品組成物を凍結乾燥したブロック状調味食品において、調味食品組成物に寒天を含ませることで、凍結点−２０℃以下となる調味食品組成物を凍結して得られた外観及び風味と味のバランスにも優れたブロック状調味食品を提供する。また、調味食品組成物に寒天を含ませることで、凍結点−２０℃以下となる調味食品組成物を所定の形状の容器に充填して凍結乾燥しても、外観及び風味と味のバランスにも優れたブロック状調味食品を製造することができる。 The present invention relates to a block-like seasoned food obtained by freeze-drying a seasoned food composition containing a seasoning. By adding agar to the seasoned food composition, the seasoned food composition having a freezing point of −20 ° C. or lower is frozen. Provided is a block-like seasoning food having an excellent appearance and a good balance between flavor and taste. In addition, by adding agar to the seasoned food composition, even if the seasoned food composition having a freezing point of −20 ° C. or lower is filled in a predetermined shape container and freeze-dried, the appearance and the balance of flavor and taste are maintained. Can also produce excellent block-like seasoning foods.
本発明者らは、驚くことに、凍結点が−２０℃以下の調味食品組成物において、調味食品組成物に寒天を含ませることで、該調味食品組成物を所定の形状の容器に充填して凍結乾燥しても、突沸したり吹き上がったりし、表面が歪んだり、歪な状態にならず、良好な外観を有しつつ、風味と味のバランスにも優れたブロック状調味食品が得られることを見出し、本発明に至った。 Surprisingly, the present inventors, in a seasoned food composition having a freezing point of −20 ° C. or lower, include agar in the seasoned food composition, thereby filling the seasoned food composition into a container of a predetermined shape. Even if it is freeze-dried, bumpy or blown up, the surface will not be distorted, it will not be in a distorted state, it has a good appearance, and a block-like seasoned food with an excellent balance between flavor and taste can be obtained As a result, they have reached the present invention.
上記ブロック状調味食品は、復元性及び風味と味のバランスが良好になる観点から、ブロック状調味食品の容量に対して５〜１０倍の容量の熱湯で復元されることが好ましく、６〜１０倍の容量の熱湯で復元されることがより好ましく、７〜９倍の容量の熱湯で復元されることがさらに好ましい。 The block-like seasoned food is preferably restored with hot water having a capacity of 5 to 10 times the capacity of the block-like seasoned food from the viewpoint of improving the restoring property and the balance between flavor and taste. It is more preferable to restore with double hot water, and it is even more preferable to restore with 7 to 9 times hot water.
上記ブロック状調味食品は、調味料を含む食品であればよく、特に限定されない。例えば、ブロック状調味料、ブロック状スープなどが挙げられ、通常７０℃〜１００℃程度の熱湯を用いて湯戻しする製品として用いられる。上記ブロック状調味食品の容量は、用途などに応じて適宜選択することができ、特に限定されないが、汎用性の観点から、容量が３０〜７０ｍＬであることが好ましく、４０〜６０ｍＬであることがより好ましい。上記ブロック状調味食品の容量が３０〜７０ｍＬの場合、２５０〜５００ｍＬの熱湯を注いで復元することができる。 The block-like seasoned food is not particularly limited as long as it is a food containing a seasoning. For example, block seasonings, block soups and the like can be mentioned, and they are usually used as products that are reconstituted with hot water at about 70 ° C to 100 ° C. The volume of the block-like seasoned food can be appropriately selected according to the use and the like, and is not particularly limited. However, from the viewpoint of versatility, the volume is preferably 30 to 70 mL, and preferably 40 to 60 mL. More preferred. When the capacity of the block-like seasoning food is 30 to 70 mL, 250 to 500 mL of hot water can be poured and restored.
上記ブロック状調味食品の容量を測定し、同様の容量の容器にブロック状調味食品を入れた後、ブロック状調味食品を水で含浸させることで、凍結乾燥前の調味食品組成物の状態に戻し、調味食品組成物の凍結点を測定することができる。調味食品組成物の凍結点の測定方法については、後述する。 After measuring the volume of the block-like seasoned food, putting the block-like seasoned food in a container of the same capacity, and then impregnating the block-like seasoned food with water, the state of the seasoned food composition before lyophilization is restored. The freezing point of the seasoning food composition can be measured. A method for measuring the freezing point of the seasoned food composition will be described later.
上記ブロック状調味食品は、調味食品組成物を所定の形状の容器に充填して凍結乾燥することで作製することができる。上記容器は、目的とするブロック状調味食品の大きさ及び形状に基づいて、適宜選択すればよい。上記容器は、−８０℃〜９０℃程度の温度及び真空に耐性を有するものであって、剥離性の良好な材質のものを用いることが好ましい。特に限定されないが、例えば、ポリスチレン、ポリプロピレンなどの材質の容器を用いることが好ましい。 The block-like seasoned food can be prepared by filling a seasoned food composition in a predetermined shape container and freeze-drying. What is necessary is just to select the said container suitably based on the magnitude | size and shape of the target block-shaped seasoning food. The container is preferably made of a material having resistance to a temperature of about −80 ° C. to 90 ° C. and a vacuum, and having good peelability. Although not particularly limited, for example, it is preferable to use a container made of a material such as polystyrene or polypropylene.
上記調味食品組成物は、少なくとも、調味料、水、寒天を含む。上記調味料としては、特に限定されず、あらゆる調味料を用いることができる。例えば、食塩、醤油、液体醤油、味噌、粉末味噌、とんこつ味ソースなどの各種ソース、チキンエキス、昆布エキス、魚介類エキス、ビーフエキスなどの天然調味料、ポークオイル、ラードなどの動物由来の食用油脂、香辛料、アミノ酸系調味料などが挙げられる。 The said seasoning food composition contains a seasoning, water, and agar at least. The seasoning is not particularly limited, and any seasoning can be used. For example, various sauces such as salt, soy sauce, liquid soy sauce, miso, powdered miso and tonkotsumi sauce, natural seasonings such as chicken extract, kelp extract, seafood extract and beef extract, and edible fats from animals such as pork oil and lard , Spices, amino acid seasonings and the like.
本発明において、凍結点−２０℃以下の調味食品組成物を凍結乾燥してブロック状調味食品を製造する際、寒天は保形剤としての効果を発揮し、良好な外観を有しつつ、風味と味のバランスにも優れたブロック状調味食品が得られる。上記調味食品組成物は、調味食品組成物の全体質量に対して寒天を０．１〜１．５質量％含むことが好ましい。寒天を０．１質量％以上含むことにより、表面が歪んだり、歪な状態にならず、良好な外観を有するブロック状調味食品が得られやすい。また、寒天の含有量が１．５質量％以下であることにより、復元性が良好になる。外観と復元性により優れる観点から、上記調味食品組成物は、調味食品組成物の全体質量に対して寒天を０．４〜１．２質量％含むことがより好ましく、０．５〜０．９質量％含むことがさらに好ましく、０．６〜０．８質量％含むことが特に好ましい。 In the present invention, when a seasoned food composition having a freezing point of −20 ° C. or lower is freeze-dried to produce a block-like seasoned food, agar exerts an effect as a shape-retaining agent, has a good appearance, and has a flavor. And a block-like seasoned food with an excellent balance of taste. It is preferable that the said seasoning food composition contains 0.1-1.5 mass% of agar with respect to the whole mass of a seasoning food composition. By including 0.1% by mass or more of agar, the surface is not distorted or distorted, and a block-like seasoning food having a good appearance is easily obtained. Further, when the agar content is 1.5% by mass or less, the restorability is improved. From the viewpoint of better appearance and restorability, the seasoned food composition more preferably contains 0.4 to 1.2% by mass of agar with respect to the total mass of the seasoned food composition, and is preferably 0.5 to 0.9. More preferably, it is contained preferably 0.6 to 0.8% by mass.
本発明において、寒天は、保形剤としての効果に加えて増粘安定剤としての効果を有する。増粘安定剤として、寒天に加えて、ゼラチン、キサンタンガム、加工澱粉などの増粘安定剤を併用してもよい。増粘安定剤の合計添加量は、特に限定されないが、復元性の観点から、調味食品組成物の全体質量に対して１０質量％以下であることが好ましく、８質量％以下であることがより好ましく、６質量％以下であることがさらに好ましい。 In the present invention, agar has an effect as a thickening stabilizer in addition to an effect as a shape-retaining agent. As a thickening stabilizer, in addition to agar, a thickening stabilizer such as gelatin, xanthan gum, or modified starch may be used in combination. The total addition amount of the thickening stabilizer is not particularly limited, but is preferably 10% by mass or less and more preferably 8% by mass or less with respect to the total mass of the seasoning food composition from the viewpoint of restorability. Preferably, it is 6 mass% or less.
上記調味食品組成物は、さらに、結合剤を含んでもよい。上記結合剤としては、特に限定されないが、例えば、馬鈴薯、トウモロコシなどの澱粉、粉末セルロースなどを用いることができる。結合剤の添加量は、特に限定されないが、乾燥適正及び復元性の観点から、調味食品組成物の全体質量に対して４．０質量％以下であることが好ましく、３．０質量％以下であることがより好ましく、２．０質量％以下であることがさらに好ましい。上記調味食品組成物は、さらに、色素を含んでもよい。 The seasoning food composition may further contain a binder. Although it does not specifically limit as said binder, For example, starches, such as potato and corn, powdered cellulose, etc. can be used. The addition amount of the binder is not particularly limited, but is preferably 4.0% by mass or less, and 3.0% by mass or less, with respect to the total mass of the seasoning food composition, from the viewpoint of proper drying and restorability. More preferably, it is more preferably 2.0% by mass or less. The seasoning food composition may further contain a pigment.
上記調味組成物は、特に限定されないが、例えば、まず、寒天、その他の増粘安定剤、結合剤などを水に溶かし、そこへ液体調味料を添加し、得られた混合物を８５〜９５℃で加熱した後、粉末調味料や色素などを加えて溶解することで作製することができる。 The seasoning composition is not particularly limited. For example, first, agar, other thickening stabilizer, binder, and the like are dissolved in water, and a liquid seasoning is added thereto, and the resulting mixture is 85 to 95 ° C. It can be prepared by adding a powder seasoning or a pigment and dissolving it.
上記調味食品組成物の凍結点は、例えば、株式会社ティアンドデイ製の「小型防水温度データロガーＴＲ−５２」を使用し、容器に充填された調味食品組成物（液状物）の中心に温度センサーを挿入し、凍結させながら測定することができる。上記調味食品組成物は、凍結点の下限が特に限定されないが、凍結に用いる装置の汎用性から、−８０℃以上であることが好ましく、−６０℃以上であることがより好ましく、−５０℃以上であることがさらに好ましい。調味食品組成物の凍結点が−５０℃以上であると、汎用の凍結装置を用いることができ、経済性も良くなる。 The freezing point of the seasoning food composition is, for example, the temperature at the center of the seasoning food composition (liquid) filled in the container using “Small waterproof temperature data logger TR-52” manufactured by T & D Co., Ltd. The sensor can be inserted and measured while frozen. The lower limit of the freezing point of the seasoning food composition is not particularly limited, but is preferably −80 ° C. or higher, more preferably −60 ° C. or higher, and −50 ° C. from the versatility of the apparatus used for freezing. More preferably, it is the above. When the freezing point of the seasoned food composition is −50 ° C. or higher, a general-purpose freezing apparatus can be used, and the economy is improved.
上記調味食品組成物は、所定の形状の容器に充填した後、凍結乾燥する前に、−２０℃以下、例えば−２０〜−５０℃程度の凍結庫に入れ、予備凍結することが好ましい。予備凍結の時間は特に限定されず、容器の形状及び容量によって適宜決めることができる。例えば、容器の容量が３０〜７０ｍＬである場合は、１５〜２４時間予備凍結を行うことができる。 The seasoned food composition is preferably pre-frozen after being filled into a container having a predetermined shape and before being freeze-dried, by placing it in a freezer at -20 ° C or lower, for example, about -20 to -50 ° C. The time for preliminary freezing is not particularly limited, and can be appropriately determined depending on the shape and volume of the container. For example, when the capacity of the container is 30 to 70 mL, preliminary freezing can be performed for 15 to 24 hours.
予備凍結の後、真空凍結乾燥機で、減圧下で凍結乾燥する。凍結乾燥時の真空度は２０〜６０Ｐａにすることができるが、凍結乾燥後のブロック状調味食品の形状を良好にする観点から、３０Ｐａ以下であることが好ましい。 After preliminary freezing, freeze-dry in a vacuum freeze dryer under reduced pressure. The degree of vacuum at the time of freeze-drying can be 20 to 60 Pa, but is preferably 30 Pa or less from the viewpoint of improving the shape of the block-like seasoned food after freeze-drying.
以下実施例を用いて本発明を具体的に説明する。なお、本発明は下記の実施例に限定されるものではない。 The present invention will be specifically described below with reference to examples. In addition, this invention is not limited to the following Example.
（実施例１）
寒天と加工澱粉を水で溶かしたものに、醤油、エキス（チキンエキスと魚介類エキスの質量混合比が４：１である混合物）、食用油脂を加えて混合した後、８５℃まで加熱し、そこに、食塩、アミノ酸系調味料、香辛料、粉末セルロース、色素を加えて混合した。各原料の配合割合は、下記表１に示したとおりにした。得られた調味食品組成物を、ポリプロピレン製の容器（寸法：上面５１ｍｍ×４２ｍｍ、下面４６ｍｍ×３８ｍｍ、高さ２７ｍｍ；容量：約５５ｍＬ）に充填し、庫内温度が−２５℃の冷凍庫で１８時間予備凍結を行った。その後、真空度３０Ｐａ以下、最高品温５５℃の条件で、２４時間乾燥し、しょうゆ味の即席麺用ブロック状スープを得た。なお、予備凍結の際に、後述するとおりに、調味食品組成物の凍結点を測定した。以下においても、同様にして、調味食品組成物の凍結点を測定した。
Example 1
To a mixture of agar and processed starch dissolved in water, soy sauce, extract (a mixture in which the mass mixing ratio of chicken extract and seafood extract is 4: 1), edible oil and fat are added and mixed, and then heated to 85 ° C. Salt, an amino acid seasoning, a spice, powdered cellulose, and a pigment | dye were added and mixed there. The blending ratio of each raw material was as shown in Table 1 below. The obtained seasoned food composition was filled into a polypropylene container (dimensions: upper surface 51 mm × 42 mm, lower surface 46 mm × 38 mm, height 27 mm; capacity: about 55 mL), and the temperature inside the refrigerator was −25 ° C. in a freezer 18 Time pre-freezing was performed. Thereafter, it was dried for 24 hours under conditions of a vacuum level of 30 Pa or less and a maximum product temperature of 55 ° C. to obtain a block-shaped soup for instant noodles with soy sauce taste. In addition, at the time of preliminary freezing, the freezing point of the seasoning food composition was measured as described later. Similarly, the freezing point of the seasoning food composition was measured in the same manner.
（実施例２〜５）
寒天及び水の配合割合を下記表１に示したとおりにした以外は、実施例１と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Examples 2 to 5)
A block-like soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 1 except that the mixing ratio of agar and water was as shown in Table 1 below.
（比較例１）
寒天を添加せず、水の配合割合を下記表１に示したとおりにした以外は、実施例１と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Example 1)
A block soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 1 except that agar was not added and the blending ratio of water was as shown in Table 1 below.
（比較例２）
寒天を添加せず、各原料の配合割合を下記表１に示したとおりにした以外は、実施例１と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Example 2)
A block soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 1 except that agar was not added and the blending ratio of each raw material was as shown in Table 1 below.
（比較例３、４）
各原料の配合割合を下記表１に示したとおりにした以外は、実施例１と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Examples 3 and 4)
A block-shaped soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 1 except that the blending ratio of each raw material was as shown in Table 1 below.
（実施例６）
寒天と加工澱粉を水で溶かしたものに、とんこつ味の液体調味料、しょうゆ、エキス（チキンエキスと魚介類エキスの質量混合比が３：１である混合物）、食用油脂を加えて混合した後、８５℃まで加熱し、そこに、食塩、アミノ酸系調味料、香辛料、粉末セルロース、色素を加えて混合した。各原料の配合割合は、下記表２に示したとおりにした。得られた調味食品組成物を用いた以外は、実施例１と同様にして、とんこつ味の即席麺用ブロック状スープを得た。
(Example 6)
After mixing agar and processed starch in water, add tonkotsu liquid seasoning, soy sauce, extract (mixture of chicken extract and seafood extract in a mass mixing ratio of 3: 1), and edible oil and fat. The mixture was heated to 85 ° C., and salt, amino acid seasoning, spice, powdered cellulose, and pigment were added and mixed there. The blending ratio of each raw material was as shown in Table 2 below. A block-shaped soup for instant noodles with tonkotsu taste was obtained in the same manner as in Example 1 except that the obtained seasoned food composition was used.
（実施例７〜１０）
寒天及び水の配合割合を下記表２に示したとおりにした以外は、実施例６と同様にして、とんこつ味の即席麺用ブロック状スープを得た。
(Examples 7 to 10)
A block-shaped soup for instant noodles with tonkotsu taste was obtained in the same manner as in Example 6 except that the blending ratio of agar and water was as shown in Table 2 below.
（比較例５）
寒天を添加せず、水の配合割合を下記表２に示したとおりにした以外は、実施例６と同様にして、とんこつ味の即席麺用ブロック状スープを得た。
(Comparative Example 5)
A block-shaped soup for instant noodles with tonkotsu taste was obtained in the same manner as in Example 6 except that agar was not added and the blending ratio of water was as shown in Table 2 below.
（比較例６）
寒天に代えてゼラチンを用いた以外は、実施例１と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Example 6)
A block-shaped soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 1 except that gelatin was used instead of agar.
（比較例７）
寒天に代えてゼラチンを用いた以外は、実施例２と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Example 7)
A block soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 2 except that gelatin was used instead of agar.
（比較例８）
寒天に代えてゼラチンを用いた以外は、実施例３と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Example 8)
A block-shaped soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 3 except that gelatin was used instead of agar.
（比較例９）
寒天に代えてゼラチンを用いた以外は、実施例４と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Example 9)
A block soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 4 except that gelatin was used instead of agar.
（比較例１０）
寒天に代えてゼラチンを用いた以外は、実施例５と同様にして、しょうゆ味の即席麺用ブロック状スープを得た。
(Comparative Example 10)
A block soup for instant noodles with soy sauce taste was obtained in the same manner as in Example 5 except that gelatin was used instead of agar.
実施例１〜１０、比較例１〜１０における調味食品組成物の凍結点を下記にように測定し、その結果を下記表１〜表３に示した。また、実施例１〜１０、比較例１〜１０で得られたブロック状スープの外観、風味と味のバランス、及び復元性を下記ように評価し、その結果を下記表１〜表３に示した。 The freezing points of the seasoning food compositions in Examples 1 to 10 and Comparative Examples 1 to 10 were measured as follows, and the results are shown in Tables 1 to 3 below. Moreover, the external appearance of the block-shaped soup obtained in Examples 1-10 and Comparative Examples 1-10, the balance of flavor and taste, and restorability were evaluated as follows, and the results are shown in Tables 1 to 3 below. It was.
（凍結点の測定方法）
調味食品組成物の凍結点は、予備凍結中に測定した。株式会社ティアンドデイ製の「小型防水温度データロガーＴＲ−５２」を使用し、容器に充填された調味食品組成物（液体）の中心に温度センサーを挿入し、凍結させながら凍結点を測定した。
(Method for measuring freezing point)
The freezing point of the seasoned food composition was measured during preliminary freezing. Using a “small waterproof temperature data logger TR-52” manufactured by T & D Co., Ltd., a freezing point was measured while freezing by inserting a temperature sensor in the center of the seasoning food composition (liquid) filled in the container. .
（外観）
表面が歪んだり、歪な状態になっておらず、充填した容器の形と同等な形状を保っている場合を５とし、表面が歪んだり、歪な状態になっており、充填した容器の形と同等な形状を保っていない場合を１とし、５段階の評価で、外観を官能評価した。官能評価は、７名のパネラーで行い、平均値を下記表１及び表２に示した。
(appearance)
The case where the surface is not distorted or distorted and maintains the same shape as the shape of the filled container is 5, and the surface is distorted or distorted. The case where the same shape was not maintained was taken as 1, and the external appearance was sensory-evaluated with a five-step evaluation. Sensory evaluation was performed by 7 panelists, and the average values are shown in Tables 1 and 2 below.
（風味と味のバランス）
ブロック状スープをそれぞれ、９０ｇの乾燥麺が入った容器に入れ、熱湯（９５℃）４００ｍｌを注ぎ３分後に軽くかき混ぜて、７名のパネラーにて官能試験を行った。風味と味のバランスが良好である場合を５とし、風味と味のバランスが悪い場合を１とし、５段階の評価を行った。下記表１及び表２には、平均値を示した。
(Balance between flavor and taste)
Each block-like soup was put into a container containing 90 g of dry noodles, 400 ml of hot water (95 ° C.) was poured, and lightly stirred after 3 minutes, and a sensory test was conducted with 7 panelists. A case where the balance between flavor and taste was good was set to 5, and a case where the balance between flavor and taste was bad was set to 1, and a five-step evaluation was performed. Tables 1 and 2 below show average values.
（復元性）
○：熱湯を注ぎ３分後で完全に溶解した。
△：熱湯を注ぎ３分後に、一部小さな塊が残るが、ほぼ溶解した。
×：熱湯を注ぎ３分後でも、大きな塊が残り、一部しか溶解しなかった。
(Restorability)
○: Hot water was poured and completely dissolved after 3 minutes.
Δ: Pour hot water and after 3 minutes, some small lumps remain, but almost dissolved.
X: Even after 3 minutes after pouring hot water, a large lump remained and only a part was dissolved.
上記表１及び表２の結果から分かるように、実施例１〜１０のブロック状調味食品は、外観、復元性及び風味と味のバランスのいずれも優れていた。一方、凍結点が−２０℃より高い調味食品組成物を用いた比較例２〜４のブロック状調味食品は、風味と味のバランスが悪かった。また、凍結点は−２０℃以下であるが、寒天を含まない調味食品組成物を用いた比較例１及び５のブロック状調味食品は、外観が悪かった。また、表３から分かるように、寒天を用いず、ゼラチンを用いた比較例６〜１０のブロック状調味食品は、外観が悪かった。 As can be seen from the results in Tables 1 and 2, the block-like seasoned foods of Examples 1 to 10 were excellent in appearance, restorability, and balance between flavor and taste. On the other hand, the block-like seasoned foods of Comparative Examples 2 to 4 using the seasoned food composition having a freezing point higher than −20 ° C. had a poor balance between flavor and taste. Moreover, although the freezing point was -20 degrees C or less, the block-shaped seasoning food of the comparative examples 1 and 5 using the seasoning food composition which does not contain agar had a bad external appearance. Moreover, as can be seen from Table 3, the block-like seasoned foods of Comparative Examples 6 to 10 using gelatin without using agar had a poor appearance.
Claims (8)
前記調味食品組成物は、調味料、寒天及び水を含み、前記調味食品組成物の凍結点が−２０℃以下であることを特徴とするブロック状調味食品。 It is a block-like seasoned food obtained by freeze-drying the seasoned food composition,
The said seasoning food composition contains a seasoning, agar, and water, The freezing point of the said seasoning food composition is -20 degrees C or less, The block-shaped seasoning food characterized by the above-mentioned.
調味食品組成物を所定の形状の容器に充填して凍結乾燥してブロック状調味食品を得る工程を含み、
前記調味食品組成物は、調味料、寒天及び水を含み、前記調味食品組成物の凍結点が−２０℃以下であることを特徴とするブロック状調味食品の製造方法。 A method for producing a block-like seasoned food obtained by freeze-drying a seasoned food composition,
Including a step of filling a seasoned food composition into a container of a predetermined shape and freeze-drying to obtain a block-like seasoned food,
The said seasoning food composition contains a seasoning, agar, and water, The freezing point of the said seasoning food composition is -20 degrees C or less, The manufacturing method of the block-shaped seasoning food characterized by the above-mentioned.
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| JP2021153397A (en) * | 2020-03-25 | 2021-10-07 | 日清食品ホールディングス株式会社 | Novel method for producing salt composition |
| JP2022029748A (en) * | 2020-08-05 | 2022-02-18 | 学校法人東洋食品工業短期大学 | Dried food contained in storage container and production method of dried food contained in storage container |
| JP2023008660A (en) * | 2021-07-06 | 2023-01-19 | 大和製罐株式会社 | Solid matter, transport chute, and apparatus for manufacturing packed soup |
| US12295392B2 (en) | 2018-12-20 | 2025-05-13 | Conopco Inc. | Savoury composition |
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