POWDERY SOUP FOR INSTANT FOOD PRODUCT, AND AROMA DETERIORATION SUPPRESSION METHOD OF POWDERY SOUP FOR INSTANT FOOD PRODUCT

• Main Authors: ITOYANAGI TOSHIHIDE, FURUTA RYOSUKE, SHAO CONG
• Format: Patent
• Language: English; Japanese
• Published: 11.10.2021
• 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

To provide powdery soup for an instant food product capable of suppressing moisture absorption, and suppressing deterioration of flavor, even when being directly filled and packaged together with a food product with higher water content than the powdery soup.SOLUTION: Powdery soup for an instant food product contains edible fat which is solid at room temperature, and at least one moisture-proof agent between oxidized starch, dried oxidized starch or dried starch decomposition products. Preferably, the content of the edible fat which is solid at room temperature is 14-30 wt.% to the weight of the powdery soup for the instant food product, and preferably, the content of the moisture-proof agent is 1.2-2.5 wt.% to the weight of a powdered substance of the powdery soup for the instant food product.SELECTED DRAWING: None 【課題】本発明は、粉末スープよりも水分の高い食品と一緒に直充填包装されても吸湿が抑えられ風味の劣化が抑制される即席食品用の粉末スープを提供することを課題とする。【解決手段】常温で固体の食用油脂と、酸化澱粉、乾燥酸化澱粉または乾燥澱粉分解物の少なくとも一つの吸湿防止剤と、を含む即席食品用粉末スープにより解決する。常温で固形の食用油脂の含有量は、即席食品用粉末スープの重量に対して１４〜３０重量％が好ましく、吸湿防止剤の含量は、即席食品用粉末スープの粉体物の重量に対して１．２〜２．５重量％であることが好ましい。【選択図】なし