Development of freeze-dried product (miso soup)

No effort spared with regard to flavor in development of freeze-dried miso soup

The development of freeze-dried miso soup starts from making miso soup with no compromise shown toward taste in the selection of miso and soup stock matched to the solid ingredients. The technology built up by the Asahi Group, a pioneer in freeze-drying, over long years is applied in accordance with the recipe. By doing this, we can make a freeze-dried product that provides the delicious taste of miso soup just by adding hot water.

Making the best bowl of soup by combining solid ingredients, miso, and soup stock 

The development of freeze-dried miso soup begins with making delicious miso soup. We consider the way of cutting solid ingredients and their sizes as well as blending of various types of miso or types of soup stock for different solid ingredients. Owing to the great attention we pay to creating the flavor, it cannot be simply produced in the home.

Optimal freeze-dry conditions preserve flavor

Freeze-drying is a method of drying foods in which they are frozen and then the moisture is vaporized under near-vacuum conditions. We find the optimal conditions for restoring the delicious taste of miso soup by adding hot water with no loss of flavor or texture. This is done through detailed calculations and repeated verification of the heating conditions, cooling temperature, freezing conditions, sublimation temperature, and other conditions depending on the combination of miso components and solid ingredients.

Accepting new challenges with technology built up with miso soup

The freeze-dried foods that the Asahi Group has developed include not only miso soup but also various other products such as soups, rice porridge, curry, pasta as well as chicken cutlets. The freeze-drying conditions have to be considered with regard to variation in the firmness of the ingredients and the richness of the seasoning liquid, as well as ingredients whose texture is difficult to restore. For instance, in the case of foods that contain chicken cutlets, the manufacturing conditions were established through trial and error with regard to preventing the batter coming off on the addition of hot water. The Asahi Group continually accepts new challenges in the development of freeze-dried foods utilizing the freeze-drying technology it has built up over many years.

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