PROBLEM TO BE SOLVED: To provide an instant soup easily dispersed in a degree of being added with cold water and being lightly mixed, and capable of tasting the flavors of fermented seasonings in instant soups and the characteristic of vegetable originals, and a method for producing the same.SOLUTION: Provided is an instant soup comprising at least one or more kinds of vegetables selected from cone, pumpkin, potato, carrot and tomato and/or at least one kind of fermented seasoning selected from soy sauce and miso. The instant soup comprises: sugar alcohol and/or dextrin edible oil of 15 to 65 mass% moisture of 5 to 25 mass% and an emulsifier, and is characterized in that, hen fresh water is added by 250 g to 50 g of the instant soup, stirring and mixing are performed at 25°C and 120 rpm for 3 min using a hand whipper, and thereafter, leaving is performed for 5 min, the separation of an oil phase or a water phase is not visible.COPYRIGHT: (C)2014,JPO&INPIT【課題】冷水を注加して軽くかき混ぜる程度で容易に分散し、即席スープ類中の発酵調味料、野菜類本来の固有の風味を味わうことができる即席スープ、およびその製造方法を提供する。【解決手段】コーン、カボチャ、ジャガイモ、ニンジン、トマトから選ばれる少なくとも1種以上の野菜類、および/または醤油、味噌から選ばれる少なくとも1種の発酵調味料を含有する即席スープであって、糖アルコールおよび/またはデキストリンと、食用油脂を15~65質量%、水分を5~25質量%、乳化剤を含有し、即席スープ50gに対し清水250gを添加し、ハンドホイッパーを用いて、25℃、120rpmで3分間撹拌混合し、その後5分間静置した際に、油相または水相の分離が視認できない特性を有する、即席スープ。【選択図】なし
