JP4473166B2 - Dashi manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a savory soup stock that has a good scent of meat texture from bonito and other knots, and is free of smoke smoke.

Conventionally, as a method for producing soup stock from koji, a method of extracting koji from hot water and concentrating it, a method of enzymatically degrading knot, extracting aroma components with an organic solvent, and then extracting the residue with hot water There was a method such as.

  However, in any of the methods, the extraction stock obtained by scattering the scent component together with steam during the extraction is weak in scent.

On the other hand, more fragrant soup stock is required for soups, boiled dishes, cooked rice and other dishes using soup stock, soup soup, somen soup, and soup stock using soup stock.

  As a method for recovering dashi scent components without being scattered in the atmosphere, a method is known in which dashi is extracted and evaporated at the same time, and the vapor is recovered as a scent component (Japanese Patent Publication No. 62-36651). Patent Document 1)).

  In addition, a method for recovering an aroma component is disclosed in which when extracting a taste component and an aroma component from a nodule, a liquid obtained by evaporating water vapor and removing the nodule residue from the evaporation residue is recovered (special feature). No. 58-155502 (Patent Document 2)).

  However, in these methods, unnecessary scent components which are not preferable as a soup stock are recovered, and a soup with good scent and flavor cannot be obtained.

  Alternatively, in Japanese Examined Patent Publication No. 61-53022 (Patent Document 3), the distillate is condensed after heating and evaporating while adding 2 to 100 times the weight of water to the knot or its extracted residue. Discloses a method for separating and collecting nodular fragrance components for separating and collecting fragrance components.

  However, even if this method is adopted, dissatisfaction remains with respect to fragrance, body and thickness.

Japanese Patent Publication No.62-36651 JP 58-155502 A Japanese Examined Patent Publication No. 61-53022

  The object is to develop a method for producing a savory soup stock that has a good scent of meat texture and is free of smoke smoke.

  As a result of diligent efforts to solve the above-mentioned problems, the present inventors have selectively recovered aroma components distilled at a cooling condensation temperature of 70 ° C. or higher during the first and / or second extraction. I found a good thing.

That is, the present invention
(1) A method for producing a fragrance component-containing liquid, wherein a fragrance component distilled at a cooling condensation temperature of 70 ° C. or higher is selectively recovered at the time of extraction of the first and / or second stock of knots,
(2) The aromatic component-containing liquid described in (1) is mixed with the first and / or second dashi stock of extracted nodules, provided that
(3) In the dashi described in (2), the second dashi extract is extracted with 6 to 15 times the amount of water after the first dashi extract of the knot, and the obtained second dashi extract is 1 to 10 times No. 2 concentrated to
(4) i. (1) The aromatic component-containing liquid according to ii. (3) No. 2 described, iii. (3) The aromatic component-containing liquid obtained by selectively recovering the aromatic component distilled off at the cooling condensation temperature of 70 ° C. or higher during the second extraction, and iv. It relates to a dashi that is characterized by mixing four of the first soup stock.

  In the present invention, as the conditions for extracting the knots, the koji material may be arbitrarily selected from koji and koji, as well as soda koji, chin, tuna and boiled noodles. The knot material is not particularly limited, such as bare knot, rough knot, (main) dead knot. The shape and size of the knot material can be thin, thick, coarsely crushed, pulverized, powdered, etc., and can be used in a plurality, and is not particularly limited.

  The purpose of the present invention is to selectively recover only good scent components from the scent components that are scattered into the atmosphere together with steam during the extraction of ordinary soup stock, and return it to the stock. It has a strong aroma, a strong taste such as richness and umami, and a good dashi stock.

  The extraction tank is not particularly limited as long as it can be sealed so that the scent component does not scatter in the atmosphere and can inject steam from the lower part, but a multifunctional extractor is particularly preferable.

  The scent collecting device is preferably a condenser type device.

  A conceptual diagram of the extraction tank and the scent recovery device is shown in FIG.

  In order to collect scent components, it is necessary to selectively collect fractions that have a strong titer and are sensuously good. The object of the present invention is achieved by selectively collecting only the components that are sent to the scent collecting device together with the steam and condensed at 70 ° C. or higher.

On the other hand, in recent years, there has been a demand for concentrated soup with concentrated soup due to problems such as increased costs during distribution, space problems during storage, and ease of cooking. By adding the selectively collected liquid to the concentrate, it was possible to obtain a good concentrate.

  The concentration method may be selected as appropriate, such as reverse osmosis membrane concentration and freeze concentration, and is not particularly limited. The concentration rate may be appropriately selected depending on the extraction rate of extraction and the intended use, but it is preferably 1 to 10 times the extraction weight in consideration of production time, cost and the like.

  When producing a thick stock with a large amount of water, the extraction efficiency increases. However, the concentration process takes a lot of time and cost, and depending on the concentration method, the quality deteriorates due to the long concentration process. Therefore, it is desirable to reduce the amount of extraction stock used for concentration as much as possible.

  Therefore, in the present invention, by extracting with 6 to 15 times the amount of water relative to the node weight at the time of second dashi extraction, the taste components and aroma remaining in the dashi after the first dashi extraction with a small amount of water It has been found that the components can be recovered.

  It is preferable to concentrate the second soup stock so that the concentration of the taste component is about the same as that of the first stock. What is necessary is just to set a concentration rate suitably.

  According to the present invention, it is possible to provide a savory soup with a good scent of meat texture and free of smoke smoke.

  In order to describe the present invention specifically, examples will be shown, but it is needless to say that the present invention is not limited to these examples.

Determination of Extraction Fraction Temperature Add 100 parts by weight of tap water and 10 parts by weight of bonito crushed product to the extraction tank of a closed-type multifunctional extractor (manufactured by Izumi Food Machinery Co., Ltd.), and stir and extract at 95 ° C for 30 minutes. went. At the same time, steam is injected from the bottom of the extraction tank.

  At this time, the amount of steam injected from the lower part of the extraction tank and the amount of steam sent to the scent recovery device are adjusted to be substantially the same.

  In the scent collecting device, the components that condense in 5 fractions of 95 ° C. or more, less than 95 ° C. to 80 ° C. or more, less than 80 ° C. to 70 ° C., less than 70 ° C. to 60 ° C. Was recovered. After 30 minutes of extraction time, a filtered extract and a scent recovery liquid were obtained.

  The scent collection device is composed of an extraction tank with steam supply, a condenser unit attached to the extraction stock collection unit, a condensate collection unit, and piping connecting them. The fraction is taken out by condensing vapor (gas-liquid mixed gas) discharged from the extraction tank with steam supply to a condenser and condensing with a 70 ° C. refrigerant, and this condensate is installed in a condensate recovery unit installed in the lower part of the condenser. It is done by collecting and collecting in

  A conceptual diagram of the stock extraction and scent collection device is shown in FIG. In FIG. 1, the vapor (gas-liquid mixed gas) that has not been condensed with the refrigerant at 70 ° C. is discharged from the vapor outlet of (6). In consideration of safety and environmental considerations, a condenser may be further installed in the subsequent process of the scent collection device of (3), and it may be disposed of after being condensed with a refrigerant at room temperature or below or used for other purposes than the present invention.

  To 100 parts by weight of the above stock, 10 parts by weight of each scent recovery liquid and water were added to obtain a sensory evaluation sample.

  For control, 100 parts by weight of tap water and 10 parts by weight of crushed bonito were added to a tank in an open system, followed by stirring and extraction at 95 ° C. for 30 minutes. After 30 minutes of extraction time, the mixture was filtered to obtain a control extract.

  The above samples and controls are summarized in Table 1.

  Table 2 shows the results of the sensory evaluation (10 panelists) of the scent recovery liquid and the extraction broth obtained based on Table 1.

  In Table 2, ◎ = good or strong, ○ = slightly good or slightly strong, ● = equivalent, Δ = slightly bad or slightly weak, × = bad or weak.

  The intensity of the scent was evaluated based on the degree of the intensity of the scent when compared with the control regardless of the preference.

  The preference of fragrance was evaluated by the preference when compared with the control.

  The strength of the body and the thickness are the evaluation of the taste, and the strength of the body and the thickness when compared with the control were evaluated.

  The taste of the whole taste was evaluated by the preference when compared with the control.

  As can be seen from Table 2, each fraction of 70 ° C. or higher gave good results in sensory evaluation. Fractions below 70 ° C., particularly below 60 ° C., felt an extreme smoke odor and sweaty scent, which was undesirable as a stock and was repelled by most panelists.

  Similarly, all the collected products had an extreme smoke odor and sweaty scent, which was undesirable as a soup stock and was avoided by most panelists.

Ichiban Dashi Extraction and Scent Collection Step 100 parts by weight (50 kg) of tap water and 10 parts by weight (5 kg) of crushed bonito are added to the extraction tank (1) of FIG. 1, and stirred and extracted at 95 ° C. for 30 minutes (FIG. 1). (5)) at the same time, a scent component condensed at 70 ° C. or higher was recovered (about 4 kg) ((4) in FIG. 1). Extraction was carried out after stirring and extraction at 95 ° C. for 30 minutes (70 ° C. or higher).

  On the other hand, 100 parts by weight (50 kg) of tap water and 10 parts by weight (5 kg) of crushed bonito are added to the extraction tank (1) shown in FIG. 5)), however, the fraction with a scent component of less than 70 ° C. was collected (about 2 kg). And what was filtered after stirring extraction at 95 degreeC for 30 minutes was made into the extraction (less than 70 degreeC).

  Further, 100 parts by weight (50 kg) of tap water and 10 parts by weight (5 kg) of crushed bonito are added to the extraction tank (1) shown in FIG. 5)) At the same time, a combination of a scent component condensing at 70 ° C. or higher and a scent component condensing below 70 ° C. is used as a scent recovery liquid (total recovery (about 6 kg)).

  Note that only the above extract was used as a control.

  Table 3 shows the results of blending for the above four.

  The meaning of (+) in the table used in the present invention is as follows.

  In the present invention, the quality evaluation (sensory test) was performed under the condition that the “scent recovery liquid” recovered within a certain period was returned to the stock. When the scent recovery liquid is 100 kg extracted and the extraction time is 30 minutes, each cooling condensation temperature fraction (scent recovery liquid) can be recovered by 0.1 to 20% by weight.

  The notation of (+) in the blending of the dashi stock in the above table is a recipe in which, for example, the “scent collection liquid” collected in 30 minutes of extraction time is returned to the dashi stock. That is, a sample was prepared by adding water to the fragrance collection liquid of each fraction so as to be 20% of the total weight, and adding 80% of the extract to 100% in total.

  Table 4 shows the results of sensory evaluation for the formulations shown in Table 3.

  The sensory evaluation was evaluated by preference or strength compared to the control product (10 panelists).

  ◎ = Good or strong, ○ = Slightly good or slightly strong, ● = Equivalent, Δ = Slightly bad or slightly weak, X = Bad or weak.

  As can be seen from Table 4, when compared to the control using only the extract, the scent strength is strong even at less than 70 ° C or at all recoveries, but the scent is preferred, the strength of the body / thickness, or the taste of the whole taste. In terms of goodness, good evaluation cannot be obtained unless the temperature is 70 ° C. or higher.

Nibashi Dashi Extraction and Aroma Collection Process 10 parts by weight of crushed bonito used in the first dashi extraction, including the amount of water absorbed by dashi dashi in the extraction tank where the dashi residue remained after discharging the first dashi extract. Tap water was added so as to be 10 times the amount of 5 kg) (100 parts by weight (50 kg) in total), and after 30 minutes of stirring and extraction at 95 ° C., the filtered material was used as a control extract.

  On the other hand, 70 parts of the scent component condensed at 70 ° C. or more at the same time when the control extract was extracted and 70% of the scent component condensed at less than 70 ° C. at the time of the control extract extraction were collected. It is assumed that the extraction begins at or above 70 ° C. and the extraction begins at less than 70 ° C.

Furthermore, at the same time as the extraction of the above-mentioned control extract, a combination of the scent component (about 4 kg) condensing above 70 ° C. and the scent component (about 2 kg) condensing below 70 ° C. is used as the scent recovery liquid (total Recovery (about 6kg)).
Table 5 shows the formulation for the above four.

  Table 6 shows the results of sensory evaluation for the formulations shown in Table 5.

  The sensory evaluation was evaluated by preference or strength compared to the control product (10 panelists).

  ◎ = Good or strong, ○ = Slightly good or slightly strong, ● = Equivalent, Δ = Slightly bad or slightly weak, X = Bad or weak.

  As can be seen from Table 6, when compared with Table 4, it is exactly the same except that the control evaluation was changed from ● to Δ. In other words, the strength of the scent drops considerably if the recovered liquid is not included in the first dashi, but the evaluation does not decrease so much even if the recovered liquid is not included in the second dashi. However, it can be seen that there is a great difference in the taste of fragrance, the strength of body and thickness, and the taste of the whole taste compared to those of 70 ° C. or higher.

Ichiban Dashi + Nibashi Dashi Extraction and Aroma Collection Process
(1) Add 50 parts by weight (25 kg) of tap water and 10 parts by weight (5 kg) of crushed bonito to the extraction tank (1) in FIG. I got a stock. At this time, since 10 parts by weight (5 kg) of the crushed koji knot absorbs about twice the amount of water, the yield of the first extract is about 40 parts by weight (about 20 kg). At the same time, a scent component condensed at 70 ° C. or higher was recovered (about 8 parts by weight (about 4 kg, Brix 0)).

  (2) Add 150 parts by weight (75 kg) of hot water, including the amount of water absorbed by dashigashi, to the extraction tank where dashigashi remains after discharging the first dashi extract. The obtained second stock extract was concentrated to 40 parts by weight (20 kg) by a reverse osmosis membrane concentration method (manufactured by Nitto Denko Material Co., Ltd.). The concentrated solution at this time was Brix 0.6. The scent component which condenses at 70 degreeC or more simultaneously at the time of second stock extraction was collect | recovered (about 8 weight part (about 4 kg, Brix 0)).

  About 40 parts by weight (about 20 kg) of the first stock of (1) and about 8 parts by weight (about 4 kg) of the scent component, and about 40 parts by weight of the second stock of (2) (20 kg) and about 8 parts by weight of the scent component (About 4 kg) are mixed together, and further water is added to finally obtain 100 parts by weight (50 kg) of the stock of Brix 2.2.

[Comparative Example 1]
100 parts by weight of tap water and 10 parts by weight of crushed bonito were added to the extraction tank (1) in FIG. 1, and the mixture was stirred and extracted at 95 ° C. for 30 minutes, followed by filtration to obtain an extract.

[Comparative Example 2]
To the extraction tank (1) of FIG. 1, 300 parts by weight of tap water and 10 parts by weight of crushed bonito were added, followed by stirring and extraction at 95 ° C. for 30 minutes, followed by filtration to obtain an extract. This extract was concentrated to 100 parts by weight by a reverse osmosis membrane concentration method.

[Comparative Example 3]
1 parts by weight of tap water and 10 parts by weight of crushed bonito were added to the extraction tank (1) in FIG. 1, and the mixture was stirred and extracted at 95 ° C. for 30 minutes, followed by filtration to obtain an extract. At the same time, the scent component that condenses below 70 ° C. was recovered.

  Add 150 parts by weight of hot water, including the amount of water absorbed by dashigara, to the extraction tank where the dashida remains after discharging the first dashi extract. The liquid was concentrated to 40 parts by weight by a reverse osmosis membrane concentration method. The scent component which condenses below 70 degreeC at the time of the second dashi extraction was collect | recovered.

  The above-mentioned Ichiban Dashi, its scent component, and the concentrated second dashi and its scent component were all mixed.

  Table 7 shows the composition of the Examples and Comparative Examples 1, 2, and 3, and Table 8 shows the results of the sensory evaluation.

  The sensory evaluation was evaluated by preference or strength compared to the control product (10 panelists).

  ◎ = Good or strong, ○ = Slightly good or slightly strong, ● = Equivalent, Δ = Slightly bad or slightly weak, X = Bad or weak.

  From Table 7 and Table 8, it is most preferable that Example 4 in which the first soup stock, its scent component condensing at 70 ° C or higher, and the concentrated second stock and its scent component condensing at 70 ° C or higher are all mixed. Recognize.

  On the other hand, in Comparative Example 1 in which no scent recovery liquid was added, there were no items that were evaluated as good as a result of sensory evaluation, and Comparative Example 2 in which only concentration was performed without adding the scent recovery liquid was somewhat good in scent. No other items were considered good. Further, in Comparative Example 3 in which the first soup stock, the scent component condensed at less than 70 ° C., and the second concentrated soup stock and the scent component condensed at less than 70 ° C. were all mixed, the strength of the scent was good. The result was bad.

  In addition to dashi, soy sauce and mirin were mixed, but the sensory evaluation was performed on the blend. The blending ratio is shown in Table 9, and the sensory evaluation results are shown in Table 10.

  The sensory evaluation was evaluated by preference or strength compared to the control product (10 panelists).

  ◎ = Good or strong, ○ = Slightly good or slightly strong, ● = Equivalent, Δ = Slightly bad or slightly weak, X = Bad or weak.

  From Table 10, the scent component condensed at 70 ° C. or higher was recovered and added to the extraction (Example 5). Both items gave good results, and the extraction only (Comparative Example 4) All the items were slightly bad, and the fragrance component condensed at less than 70 ° C. was collected and added to the extract (Comparative Example 5), although the fragrance strength was slightly good, but the other items were slightly bad. Moreover, the thing which collects the fragrance component condensed at 70 degreeC or more and the fragrance component condensed at less than 70 degreeC, and added all to extraction (Comparative Example 6) is good in fragrance, but other items The result was bad.

  That is, it has been found that the soup blend can recover the most preferred soup stock by collecting only the scent component that condenses at 70 ° C. or higher and adding it to the soup stock.

A conceptual diagram of the stock extraction and scent collection device.

Explanation of symbols

(1) Extraction tank
(2) Steam inlet
(3) Scent collection device
(4) Condensate recovery unit (scent recovery liquid)
(5) Extraction recovery part (extraction stock)
(6) Steam outlet

Claims (4)

In the first and / or second extraction of knots, water and knots are added to the extraction tank of the extractor, heated and extracted, and steam is injected from the bottom of the extraction tank. A method for producing a fragrance component-containing liquid, wherein a fragrance component distilled off at a cooling condensation temperature of 70 ° C. or higher is selectively recovered. The aromatic component-containing liquid obtained by the production method according to claim 1 is mixed with the first and / or second dashi stock of extracted nodules. A second dashi extract obtained by performing second dashi extraction with 6 to 15 times the amount of water after extraction of the first dashi of koji, and concentrating the obtained second dashi extract 1 to 10 times. Dashi stock mixed with the fragrance component-containing liquid obtained by the production method. It is characterized by mixing the following ingredients.
i. Aroma component-containing liquid produced by the production method according to claim 1
ii. A second dashi extract obtained by performing second dashi extraction with 6 to 15 times the amount of water after extraction of the first dashi of koji, and concentrating the obtained second dashi extract 1 to 10 times. Mixed with aroma component-containing liquid obtained by the production method of
iii. The aromatic component-containing liquid recovered by the method according to claim 1 at the time of second extraction with 6 to 15 times the amount of water after extraction of the first stock of nodules
iv. The first soup stock

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