JP2013215179A - Method for producing soup and frozen soup, soup and frozen soup, and method for providing food served in pot - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce good soup uniformly prepared by anyone without depending on the skill, experience and intuition of a cook and to provide a noodle dish or food served in a pot using the soup.SOLUTION: Soup is characterized in that optional one or more selected from bone materials such as scales (skin and bones) of fish, bovine bones, pig bones and chicken stock are put in water or hot water and boiled well until the color is turned into milk white in the concentrated state of gelatine and a sandy state of the bone materials can be visually observed, to turn off the flame, and strained. That is, a visually recognizable phenomenon is noticed such that the soup uniformly prepared by anyone can be provided.

Description

  The present invention relates to a production method capable of easily producing a soup of a certain quality, a soup obtained by this production method, and a noodle dish or a pot dish using this soup.

  Japanese Patent Laid-Open No. 06-062812 discloses that radish is 1 in a pan, radish leaves are 10-30 percent, carrots are 50-70 percent, burdock is 10-20 percent, and dried naturally. Shiitake mushrooms are put into the vegetable soup stock that contains the raw material of the vegetable soup that has been cut into a large proportion of 4 to 15 percent, and is put into the pan that has been introduced in this vegetable soup stock introduction step. Water injection process in which about three times as much water as the raw material of the vegetable soup was added, and water and the raw material of the vegetable supe were introduced in the water injection process. It is a method for producing vegetable soup by heating a pot to boil and then simmering for about 1 hour with low heat and a solids removing process for removing solids after this cooking process.

  In addition, in the method for producing pork foot soup and cooking pork foot disclosed in Japanese Patent Application Laid-Open No. 2007-174922, a protein denaturing step for heat denaturing the protein contained in the pork foot, and cooling the pork foot to gel the denatured protein. And a removal step of removing the protein gelled in the gelation step and retaining the odor component together with the odor component.

Japanese Patent Laid-Open No. 06-0628112 JP 2007-174922 A

  When experienced cooks produce soups as described above, if they know the type of ingredients, quantity and procedure, etc., then the level of food that can be provided to customers by each seasoning You can make a high soup. Japanese Patent Application Laid-Open No. 06-062812 discloses a procedure for producing vegetable soup and the ratio of various materials. Further, according to the invention of Japanese Patent Application Laid-Open No. 2007-174922, the manufacturing procedure is clarified.

  However, in this case, the most important thing is the chef's skill, experience and can, and even if the other person, that is, the chef's apprentice or part-time job clerk, knows the above procedures and the proportion of various materials, It is not possible to make it as well as a good cook, and it is impossible to provide a product with a consistent finish.

  Therefore, the present invention solves the above-mentioned problems, so that anyone can make a good soup that has a certain finish, and can use this to provide noodle dishes and pot dishes. Is an issue.

  The present invention is characterized by focusing on a phenomenon that can be visually recognized so that anyone can provide a soup with a certain finish. That is, in the present invention, milky white in a state in which any one or more selected from bone materials such as fish scales (skin), cow bones, pork bones, chicken breasts, etc. are placed in water or hot water, and gelatinous material is concentrated. At the same time, the bone material was boiled to a place where the sandy state was visible, and the fire was stopped.

  Cooking begins based on the ingredients used for cooking and the cooking procedure. At this time, by focusing on the visible phenomenon claimed in the present invention, it is good enough that anyone can achieve a certain finish. You can make soup. This visible phenomenon is a state where the soup becomes milky white and the bone material becomes sandy. If this condition is recognized, it is good to stop the boiling fire. Any soup including pot soup This method also can provide, warming and cold soup, chilled, frozen soup also straight, (which diluted upon use) concentrated type, can be sold as such as a powder type. In addition, the pack can be freely provided as a can, a bag or a bottle. The soup of the present invention can be used for hot pot dishes and noodle dishes, and can be applied to any noodles other than kishimen noodles.

  Moreover, in this invention, using the pan which installed the propeller in the pan body or the pan lid, the bone material which has been boiled is mixed while being crushed with the propeller, and the bone tissue and the spinal fluid of the bone are thoroughly boiled. A manufacturing method is possible. According to this, the time until the bone material is sanded or gelatinous material is extracted from the bone material is shortened. Or it is also preferable to grind the bone material with a mixer in advance. The bone material can be boiled without leaving the bone tissue and cerebrospinal fluid.

  Furthermore, seasoning preparation with a seasoning may be performed. The blending of the seasoning is optional, and a concentrated seasoning may be used. A soup seasoned in this way is obtained. By the way, it is possible to raise frozen soup as one of the providing means, whether it is a soup seasoned or not. Frozen soup is suitable for transportation and storage. However, if you are concerned about the point that it takes time to thaw at the time of use, you can divide the soup and freeze it, crush the frozen soup and put it in a mold for subdivision. It's a good idea to freeze the soup in the mold and shape it again. Or you may employ | adopt the manufacturing method which dripping soup and making it ice. In the frozen soup obtained in this way, the streets of fire during cooking are greatly improved.

  In addition, frozen noodles or frozen ingredients can be provided in the subdividing mold. By the way, the present inventor disclosed in Japanese Patent Application Laid-Open No. 2007-130000 and Japanese Patent Application Laid-Open No. 2007-130001, when ingredients and pan soup are mixed, noodles such as udon and ramen and soup are mixed, Pointed out the problem that the soup was sucked and the original freshness of the ingredients was lost, or the noodles sucked the soup and the noodles may become dull and muddy. And as a countermeasure against this, in order to prevent the noodles and ingredients from sucking the soup as much as possible during storage, the noodles and ingredients were frozen and attached to the frozen noodles and ingredients to freeze the soup. It is. Therefore, this idea was further deepened, and the subdivision mold was used as a straw container, and frozen noodles and ingredients were placed in it. As a specific example, when frozen noodles and ingredients are put in an aluminum candy container, crushed frozen soup is added from above, and the frozen one is again frozen and stored and transported. In this way, the noodles and ingredients are less likely to suck the soup, and the soup can be dissolved immediately if the container is set on fire. The kind of the soot container is not limited to aluminum but may be made of paper or made of polystyrene foam. Alternatively, the frozen soup pulverized in a straw container may be thinly placed, and the frozen noodles and ingredients may be placed thereon, and the crushed frozen soup may be hung on the noodles and ingredients so as to hide the noodles and ingredients.

  Now, the soup and frozen soup described above can be used for noodle dishes and pot dishes. As an example of this, the soup is subdivided, put in a pan, heated, and the method of providing the ingredients is added while melting or after melting. In the case of frozen soup, it is put in a pan and heated, and ingredients are added while thawing or after thawing. It is also possible to provide a method in which a frozen soup, frozen noodles or ingredients in the above-mentioned aluminum candy container are exposed to fire in front of the customer.

  According to the present invention, the bone material is put into water or hot water, becomes milky white in a state where the gelatinous material is concentrated, and simmers until the bone material is in a sandy state where it can be visually observed. Since the soup is obtained by filtering, the soup can be visually confirmed, so that anyone can make a soup with a certain finish.

  6 is an explanatory diagram of a manufacturing process of Example 1. FIG.   FIG. 6 is an explanatory diagram of Example 2.   FIG. 10 is an explanatory diagram of the production process of Example 2.   10 is an explanatory diagram of a production process of Example 3. FIG.   10 is an explanatory diagram of a production process of Example 4. FIG.   10 is an explanatory diagram of a production process of Example 5. FIG.   It is explanatory drawing of the udon of Example 5. FIG.   It is explanatory drawing of the pot thing of Example 5. FIG.

  In this embodiment, as shown in FIG. 1, chicken bran is put in a pot filled with water (S1) and cooked over fire (S2), and the gelatinous gelatin becomes concentrated and milk chicken becomes sandy. (S3), if both are visible, stop the fire and filter the soup (S4), but both are still in S3 If it cannot be confirmed, continue to boil until it can be confirmed, and work S3 in a timely manner.

  Since it is only necessary to confirm a specific state in this way, anyone can make a chicken glass with a certain finish. Generally, the overall capacity should be about 1/5 of the original capacity. In addition to the chickens described above, it is possible to determine the timing for stopping the fire in the same manner for all bone materials such as fish scales (bone bones), cow bones, pork bones, chicken breasts and the like. The same applies to various embodiments described below.

  2 and 3 show this embodiment. Note that the process starting from S5 does not follow S4 of the first embodiment described above. The main body of the pan 1 for mass production shown in FIG. 2 is provided with a soup outlet 10 at the bottom, but a propeller 20 driven by the electric motor 2 is provided at the bottom of the pan 1. It is attached toward.

  A large amount of chicken glass is produced using the pan 1 with the propeller 20 as described above. First, water is put into the pan 1 and then the chicken rattle is put therein (S5), and the pan 1 is heated. At this time, the propeller 20 is turned and stirred while crushing the chicken with the propeller 20 (S6), and the gelatin becomes concentrated milky white and the chicken is made sandy or still sandy. (S7). If both are visible, stop the fire, remove the soup from the outlet 10 and filter it (S8). If it cannot be confirmed yet, it continues to boil until it can be confirmed, and the step S7 is executed in a timely manner.

  Even in this embodiment, it is sufficient to visually check whether the gelatinous white milk is in a concentrated state and whether the chicken barra is in a sandy state. Is possible. In addition, it is carrying out the crushing of the chicken bran with the propeller 20 while stewing the chicken bran, and this example has the effect of shortening the production time of the soup.

  In this embodiment, as shown in FIG. 4, chicken gulls were previously crushed by a mixer and put into a pot filled with water (S9), then the pot was cooked over fire (S10), gelatinous It is milky white in a concentrated state, and it is checked whether the chicken barra has become a sandy state (S11). If both conditions are confirmed, the fire is turned off and the soup is filtered (S12). The soup after removing the bones and other residues is seasoned with a seasoning (S13). However, if both can not be confirmed yet in S11, the operation of S11 is performed in a timely manner until it can be confirmed.

  In this embodiment, chicken bran is preliminarily crushed by a mixer, so that the soup production time can be shortened. In addition, according to this embodiment, anyone can obtain a soup with a certain finish, but since the seasoning of S13 differs depending on the cook, each seasoned soup has its own characteristics.

  This embodiment is shown in FIG. 5, chicken poultry is poured into a pot filled with water (S 14), the pan is simmered on fire (S 15), and the soup becomes milky white and the chicken poultry becomes sandy. This is checked visually (S16), and when it reaches a predetermined state of the present invention, the fire is stopped and the soup is filtered (S17). It is characteristic in that the soup is frozen, further pulverized, and finely packed (S18).

  Frozen soup, which has been pulverized and refined, is characterized by good fire and short thawing time. Needless to say, a seasoning step using seasonings may be performed following S17.

  FIG. 6 to FIG. 8 illustrate this embodiment, and instant noodle dishes and pot dishes that can be eaten immediately by heating without using full-fledged cooking using crushed and frozen frozen soup. Is to provide.

  6 (A) and 7 show that the udon noodle 4 and udon utensil 40 are placed in an aluminum container 5 so that the purchaser can easily cook it over fire, and the noodle soup is placed on top of it. This is a frozen food that is wrapped with a frozen soup 3 that has been crushed and fined and covered with a shrink lid 50 over the mouth of an aluminum container 5. That is, the udon noodle 4 and udon utensil 40 are separately frozen (S19), and the frozen udon noodle 4 is placed in an aluminum container 5 and the frozen udon utensil 40 is placed thereon (S20). Then, the crushed frozen soup 3 is hung thereon (S21), and the shrink lid 50 is put on the mouth of the aluminum container 5, and then the whole is frozen (S22). The frozen soup 3 is seasoned. According to this frozen food, the udon noodle 4 and udon utensil 40 hardly suck the frozen soup 3. Further, since the frozen soup 3 is pulverized, it has a feature that it takes only a short time to defrost or heat the aluminum container 5 when it is heated.

  Next, FIG. 6 (B) and FIG. 8 show the contents made of polypropylene with a lid 70 having an openable / closable steam vent hole (not shown) so that the purchaser can easily cook in a microwave oven at home. In a cooking container 7 consisting of a container and an outer container made of styrene foam covering the outside, put the ingredients 6 of the pot, and hang the crushed and finely frozen frozen soup 30 in the place of the pot soup from above, A frozen food packaged with a lid 70. Depending on the product, a bag 60 containing collagen may be attached to the ingredient 6 of the pot. The pot material 6 is frozen (S23), the frozen soup 30 is laid on the inner container of the cooking container 7, and the frozen pot material 6 is placed on the frozen soup 30 (S24). The soup 30 is applied (S25), the cover 70 is put on the cooking container 7, and the whole is frozen (S26). The frozen soup 3 was prepared by seasoning. According to this frozen food, the ingredients 6 in the pot hardly absorb the frozen soup 30. Further, since the frozen soup 30 is pulverized, it has a feature that it is fast from thawing to heating when it is put on a microwave oven.

DESCRIPTION OF SYMBOLS 1 Pot 10 Taking out port 2 Electric motor 20 Propeller 3 Frozen soup 30 Frozen soup 4 Udon noodle 40 Udon noodle 5 Aluminum container 50 Shrink lid 6 Pot material 60 Collagen bag 7 Cooking container 70 Lid

Claims (12)

  Any one or more selected from bone materials such as fish scales (bone bones), cow bones, pork bones, chicken bones, etc. are put into water or hot water, and the gelatinous material becomes milky white in a concentrated state. A soup manufacturing method where the bone material is boiled until it can be seen in a sandy state, the fire is stopped, and this is filtered.   Using a pan with a propeller on the pan body or on the pan lid, mix the boiled bone material while crushing with the propeller, and boil the skeletal tissue and bone cerebrospinal fluid thoroughly. Item 2. A method for producing soup according to item 1.   The method for producing soup according to claim 1, wherein the bone material is pulverized with a mixer in advance so that the bone material and the cerebrospinal fluid of the bone are thoroughly boiled from the bone material.   The method for producing soup according to any one of claims 1 to 3, further comprising seasoning preparation with a seasoning.   A soup made by the method for producing soup according to any one of claims 1 to 4.   The manufacturing method of frozen soup which freezes the soup of Claim 5, and grind | pulverizes this.   A method for producing frozen soup, wherein the soup according to claim 5 is frozen, pulverized and placed in a mold for subdivision.   The method for producing frozen soup according to claim 7, wherein frozen noodles or frozen ingredients are put in the subdivision mold.   A frozen soup made by the soup production method according to claim 6 or 7.   A frozen soup produced by the soup production method according to claim 8.   A method for providing noodle dishes or pot dishes, wherein the soup according to claim 5 is put in a pan and heated, and ingredients are added in a timely manner.   A method for providing noodle dishes or hot pot dishes, wherein the soup according to claim 6 or 7 is put in a pan and heated, and the ingredients are added while thawing or after thawing is completed.

Images