LIQUID CONCENTRATED SOUP AND METHOD FOR PRODUCING THE SAME

• Main Authors: UCHIDA TOSHIAKI, ASADA CHIZURU, UEDA NORIKO
• Format: Patent
• Language: English; Japanese
• Published: 09.11.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a cheese-containing liquid concentrated soup imparted with the satisfactory dispersibility of cheese pieces and satisfactory solubility upon dissolution.SOLUTION: Provided is a liquid concentrated soup drunk by being added with water or milk of 0.5 to 2.5 multiple and diluted, including cheese pieces of 0.5 to 10 mm with the average particle diameter, in which viscosity is 1 to 50 Pa s, the content of the cheese pieces is 0.5 to 30%, the solid content is 40% or lower, the content of protein is 35 to 200 pts. to 100 pts.mass of fat, and, as an emulsifier, organic acid monoglyceride is at least included. 【課題】チーズ片の良好な分散性と、希釈時の良好な溶解性とを付与したチーズ含有液状濃縮スープを提供する。【解決手段】０．５〜２．５倍量の水又は牛乳を加えて希釈して飲食する液状濃縮スープであって、平均粒子径が０．５ｍｍ以上１０ｍｍ以下のチーズ片を含有し、かつ、粘度が１〜５０Ｐａ・ｓであり、前記チーズ片の含有量が０．５％〜３０％、固形分含量が４０％以下、脂質１００質量部に対して、タンパク質が３５〜２００部であり、乳化剤として、少なくとも有機酸モノグリセリドを含有するチーズ含有液状濃縮スープ。【選択図】なし