JP3474470B2 - Dashi juice production method - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dashi soup obtained by extracting ground fish knots with hot water. The present invention relates to a method for producing dashi juice in which extraction time of dashi juice is reduced by using a ground product. [0002] In a method of extracting dashi juice by bringing hot water into contact with fish segments, the fish segments are usually crushed or thinned in order to increase the contact area with hot water. In the case of extracting dashi juice on an industrial scale, a ground material is generally used. Conventionally, since the crushed fish knots are merely coarsely crushed, the particle size of the crushed fish knots is large and non-uniform. For this reason, when using this to extract the dashi juice by contacting with hot water, if the extraction time is set to be constant, the flavor of the dashi juice obtained by varying the extraction rate for each extraction operation will vary, and Conversely, if the extraction rate is to be kept constant, the extraction time will vary. For this reason, it is required to obtain a dashi juice having a high extraction rate in a short time, a constant extraction rate, and excellent flavor. [0003] The present invention relates to a method for producing dashi juice obtained by extracting ground fish segments with hot water.
An object is to obtain a high-extraction rate dashi juice with excellent flavor in a short time. Means for Solving the Problems The inventors of the present invention have conducted intensive studies in order to solve the above-mentioned problems, and as a result, found that the particle size of the crushed fish knots was 80% by weight of the whole crushed fish knots. when extracting the broth juice at% or more with those having a particle diameter 0.25mm~4mm hot water, excellent flavor in a short time compared with the soup juice obtained using pulverized conventional smoked fish such Sashimi juice with a high extraction rate, and hot water 1 to 10 times the weight of the ground material.
Can be used to obtain a rich dashi.
And the hot water temperature is 85-95 ° C, and the extraction time is 5-50 minutes
Know it is preferred, the present invention has been completed based on these findings. That is, the present invention relates to a method for producing a dashi juice in which hot water is brought into contact with ground pulverized fish to extract dashi juice, wherein at least 80% by weight of the pulverized material has a particle size of 0.25 mm or more. 4 mm , and the extraction of the dashi juice is
1 to 10 times by weight of hot water is brought into contact with
A method for producing dashi juice, which is countercurrent multistage extraction at 5 ° C. for 5 to 50 minutes . DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples of crushed fish knots used in the present invention include crushed bonito, soda knot, tuna knot, saba knot, mackerel knot and horse mackerel knot. In addition, for example, pulverized dried sardines, mackerel, horse mackerel and the like may be used. One or two or more of these are used. The particle size of the crushed fish segments of the present invention is such that 80% by weight or more of the whole crushed fish segments has a particle size of 0.25 mm to 4%.
mm. By using the crushed fish knots having such a particle size distribution, a dashi juice having an excellent flavor and a high extraction rate can be obtained in a short time. On the other hand, the ratio of the crushed material having a particle size of less than 0.25 mm is increased so that the ratio of the crushed fish segments having a particle size of 0.25 mm to 4 mm is less than 80% by weight of the whole crushed fish segment. When it comes into contact with hot water, the amount of crushed material that floats on the top surface of hot water increases, the frequency of contact with hot water decreases, or if continuous countercurrent extraction is used, hot water It flows out without contact and the extraction rate decreases. In addition, the ratio of the pulverized material having a particle size exceeding 4 mm increases, and
mm of fish crushed fish is 8% of the total crushed fish
If less than 0% by weight is used, the surface area of the pulverized material becomes smaller and the extraction time becomes longer. The method of the present invention for obtaining a crushed fish knot of a specific particle size may be any method which can grind ordinary fish knots, such as a swing cutter, a hammer mill, and the like.
As a suitable method, pulverization with a roll mill, a rod mill, a pin mill or the like to adjust the particle size to a desired value can be mentioned. [0008] The temperature of the hot water to be brought into contact with the pulverized fish knots of a specific particle size according to the present invention is a temperature at which ordinary dashi juice is extracted, and is 70 to 98 ° C, preferably 85 to 95 ° C. In addition, the amount of hot water for extracting the dashi juice is 1 to 30 times the weight of the weight of the crushed fish knots, and particularly 1 to 30 times.
Extraction with 10 times the amount of hot water is preferable because a thick dashi juice can be obtained. The extraction time varies depending on the type of fish knot, the amount used, the amount of hot water, and the like.
Minutes. The extraction operation of the present invention may be performed in a batch system using a tank or the like. However, since the present invention aims to extract flavored dashi juice in a short period of time, continuous or semi-continuous extraction is desired. A flow multistage extraction system is preferable, and a closed system is more preferable in order to prevent fragrance components from scattering at the time of extraction. Next, the extracted product obtained by the above method is
The extraction residue is removed by the usual filtration using a cloth or the like or centrifugation to obtain the dashi juice of the present invention. In this way, a flavorful dashi juice can be obtained in a short time. Next, experimental examples show that the method of the present invention can provide a good pear juice in a short time as compared with the conventional extraction method using particle size. Using the amount of inosinic acid, which is a representative umami component of the dash juice component, as an index of the extraction rate of the dash juice, the change over time in the amount of inosinic acid in the dash juice during extraction was compared. (Experimental example) (Example of the present invention) "84% by weight of the whole pulverized material has a particle size of 0.25.
10 g of crushed bonito flakes having a size of 4 mm to 4 mm are put into a 150 ml Erlenmeyer flask equipped with a cooling tube, and hot water 60
g (6 times the weight), and rapidly agitate, and perform reflux heating extraction at an extraction temperature of 92 to 94 ° C. with a 300-watt electric heater.
0 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 3 minutes
After 5 minutes and 40 minutes, the extraction process was terminated one line at a time, and these were filtered through filter paper to obtain dassi juice for each extraction time, and the inosinic acid content of the dasi juice was measured. (Conventional method) "The proportion of the pulverized material having a particle size exceeding 4 mm is 39%, and 53% by weight of the whole pulverized material has a particle size of 0.3%.
10 g of the ground bonito having a size of 25 mm to 4 mm was provided with a cooling pipe similar to the one used in the experiment of the present invention.
Place in a 50 ml Erlenmeyer flask, then add hot water 60
g (6 times the weight), and perform a reflux heating extraction at an extraction temperature of 92 to 94 ° C. using a 300-watt electric heater. ”7 systems were prepared, and 10 minutes, 15 minutes, and 20 minutes after the reflux heating extraction was started. After 25 minutes, 30 minutes, 35 minutes, and 40 minutes, the extraction process was terminated for each line, and these were filtered through filter paper to obtain dassi juice for each extraction time, and the amount of inosinic acid in these dasi juices was determined. Was measured. FIG. 1 shows the change over time in the amount of inosinic acid in dashi juice obtained by the present invention and the conventional method obtained in the above experimental examples. The measurement of the amount of inosinic acid was carried out by using high performance liquid chromatography, and the measurement conditions were carried out in accordance with the usual method of analyzing nucleic acids.
That is, using high performance liquid chromatography manufactured by JASCO Corporation, the column was made of Polyamine II (Y
MC) and 30 mM potassium phosphate: acetonitrile = 8: 2 as a mobile phase at room temperature at a flow rate of 1 ml /
min, detected by absorbance at a wavelength of 254 nm. The internal standard is 5'-UMP (manufactured by Sigma). As shown in FIG. 1, it can be seen that in the conventional extraction method, an extraction time of 30 minutes or more is required to obtain a dashi juice having an inosinic acid content of 0.58 mg / ml or more. On the other hand, it can be seen that the present invention provides a dashi juice having the same amount of inosinic acid in an extraction time of 20 minutes. Thus, it can be seen that the method of the present invention can provide better dashi juice in a shorter time than the conventional method. Next, the present invention will be described with reference to examples. (Example 1) Using a closed paddle type continuous countercurrent extractor, 82% by weight of the whole pulverized product had a particle size of 0.25.
crushed Soda Section 30 kg that is 4 mm to 4 mm,
240 Kg (8 times the weight) of hot water was brought into countercurrent contact at 92 to 95 ° C. for 20 minutes to perform an extraction treatment, and then centrifuged to remove the extraction residue to obtain 229 Kg of flavored dashi juice. . The inosinic acid content of this dashi juice is 0.68mg
/ Ml. (Comparative Example 1) Using a closed paddle type continuous countercurrent extractor, the ratio of pulverized material having a particle size exceeding 4 mm was 28%, and 62% by weight of the whole pulverized material was 0% in particle size. .2
240 kg (8 times the weight) of hot water is brought into countercurrent contact with 30 kg of crushed Muneda knots of 5 mm to 4 mm at 92 to 95 ° C. to perform extraction processing for 20 minutes, and then centrifuged to remove extraction residues. 230 kg of pear juice was obtained. The amount of inosinic acid in this dashi juice was 0.48 mg / ml. (Example 2) Using a closed paddle type continuous countercurrent extractor, 93% by weight of the whole pulverized product had a particle size of 0.25.
200 kg (10 times the weight) of hot water is contacted countercurrently at 20 to 95 ° C. for 20 minutes with 20 kg of ground mackerel, which is 4 mm to 4 mm, to perform extraction processing, and then centrifuged to remove extraction residues. As a result, 191 kg of an excellent flavored dashi juice was obtained. The inosinic acid content of this dashi juice is 0.61 mg /
ml. (Comparative Example 2) Using a closed paddle type continuous countercurrent extractor, the ratio of pulverized material having a particle size of less than 0.25 mm was 24%, and 68% by weight of the whole pulverized material was particles. 200 kg of hot water (10 times weight) is added to 92-95 ° C. with respect to 20 kg of ground pulverized mackerel having a diameter of 0.25 mm to 4 mm.
And then subjected to extraction treatment for 20 minutes, and then centrifuged to remove extraction residues to obtain 190 kg of flavored dashi juice. The amount of inosinic acid in this dashi juice is 0.
It was 49 mg / ml. Thus, the difference in the amount of inosinic acid in the dashi juice obtained in Example 1 and Comparative Example 1 and the difference in the amount of inosinic acid in the dashi juice obtained in Example 2 and Comparative Example 2 were clearly determined. It can be seen that the invention makes it possible to obtain good dashi juice with a high extraction rate in a short time. According to the present invention, dashi juice having excellent flavor and high extraction rate can be obtained in a short time.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows a comparison of the change over time in the amount of inosinic acid in dashi juice during extraction of dashi juice between the present invention and the conventional method.

Continuation of the front page (56) References JP-A-10-14525 (JP, A) JP-A-9-308455 (JP, A) JP-A-56-154977 (JP, A) (58) Fields investigated (Int) .Cl. ⁷ , DB name) A23L 1/22-1/221 A23L 1/39-1/40

Claims (1)

(57) [Claims 1] In a method for producing dashi juice, wherein hot water is brought into contact with ground pulverized fish pieces to extract dashi juice, the pulverized material is 80% by weight of the whole pulverized material. % Is the particle size of 0.25mm ~ 4mm
The extraction of the dashi juice is 1 to 10 times the weight of the pulverized material.
Contact with hot water and treat at 85-95 ° C for 5-50 minutes
A method for producing dashi juice, comprising multi-stage countercurrent extraction .