MEASURING METHOD FOR FLAVOR COMPONENT OF SOUP AS WELL AS QUALITY CONTROL METHOD FOR SOUP AND SOUP MANUFACTURING APPARATUS

摘要

PROBLEM TO BE SOLVED: To simply and quickly measure and quality-control a flavor component in an in-line manner when a soup is manufactured.;SOLUTION: Water is supplied to a container 3 so as to be heated until it is boiled (b1 to b4), a raw material 6 is supplied to the container 3 so as to be heated for a prescribed time (b5 to b6), an electrical conductivity 6 of the soup is measured, water is supplied additionally when the electrical conductivity 6 exceeds an upper-limit value in a control range (b8 to b9), the raw material is supplied additionally when the electrical conductivity 6 is less than a lower-limit value in the control range (b10 to b11), and a quality control procedure of the soup is completed when the electrical conductivity 6 is within the control range. Since the electrical conductivity 6 of the soup and a total amino acid concentration as the flavor component are in a high correlation, the soup having a desired quality is manufactured when the electrical conductivity 6 is controlled to be a proper range.;COPYRIGHT: (C)2004,JPO