Instant soup
Instant soups or dry soups (commonly known in Germany usually dried soups , Austria Packerl soups , in German-speaking Switzerland bag or Päckli soups ) are industrially produced mixtures of dried ingredients like pasta , vegetables , fat , flavor enhancers such as monosodium glutamate , flavorings and spices . In ready meals , they are precooked or pretreated in such a way that they can be mixed with hot water and possibly briefly boiled (for example in a microwave oven ) to produce a ready-to-eat soup . In addition to being quick and easy to prepare, instant soups are characterized by their very long shelf life, as they contain practically no water and are packaged airtight.
Manufacturing
For technical and cost reasons, instant soups are not made from conventionally cooked soups, but the ingredients are individually prepared using industrial processing techniques such as microwave cooking, vacuum treatment and freeze-drying so that when mixed with hot water they result in a dish comparable to a conventional soup.
history
The forerunners and early forms of instant soup include Justus von Liebig's meat extract , Johann Heinrich Grüneberg's Erbswurst (later Knorr ), Rudolf Scheller's "Condensed Soups" (from 1872), Maggi's legume flour, Maggi wort , the stock cube and a meat powder called Carne pura , which was patented in Germany in 1877. Originally, these products were developed in the early food industry to improve the nutritional situation for people from the poor and the military.
present
Instant soups are usually sold in a sufficiently large mug into which only a predetermined amount of hot water has to be poured. No separate vessel is necessary. For this form of sale, Maggi's brand name “ 5-minute terrine ” has established itself as the generic name in German-speaking countries .
Instant soups , along with canned and frozen soups, are instant soups .
literature
- Uwe Spiekermann: Artificial food - nutrition in Germany, 1840 until today . 948 pages, Göttingen 2018, ISBN 978-3-525-31719-8
- Volkmar Leonhard: History of the "First Factory of Condensed Soups by Rudolf Scheller Hildburghausen / Thuringia" 1871-1947 - A contribution to the early history of ready-made soups in Germany, Switzerland and Austria as well as a look at the history of meerschaum product production in Germany and the early days of industrial advertising . 458 pages, Verlag Frankenschwelle Salier, Hildburghausen 1995, ISBN 978-3-86180-044-6
Web links
Individual evidence
- ↑ Martin Pelzl: The inventor of the sachet soup comes from Thuringia . In: Leipziger Volkszeitung, January 15, 2020, p. 7