JP6570193B2 - Kelp soup and liquid seasoning using the soup - Google Patents

Description

  The present invention relates to a method for producing a seasoning by mixing cold-water-extracted kelp soup and hot-water-extracted kelp soup, and a liquid seasoning produced using the same.

  Kelp is an essential ingredient for preparing Japanese-style soup stock. When preparing the soup stock, it is roughly classified into a cold water extraction method in which water used for extraction is not heated and a hot water extraction method in which hot water is used. As a method for extracting dashi from kelp, various methods have been conventionally studied. For example, extraction with hydrous alcohol having an alcohol concentration of 20 to 60 (v / w)% and extraction temperature of 30 to 70 ° C. is performed. By mixing kelp extract extracted within 2 hours with kelp extract extracted at a temperature of 60-80 ° C and hot water within an extraction time of 2 hours at a specific ratio, the soup stock taste, taste growth and aroma And a method for obtaining a seasoning with enhanced lingering taste (Patent Document 1), and a seasoning containing a water extract of kelp and an alcohol extract in a ratio of 2: 8 to 9: 1. Method (Patent Document 2).

Japanese Patent No. 59177763 JP 52-117472 A

  Thus, there has been a demand for a method for producing kelp soup that has an excellent flavor different from the conventional one and is suitable when used as a seasoning. Therefore, this invention exists in obtaining the seasoning with the improved flavor manufactured using the manufacturing method of the new kombu dashi which satisfy | fills the said demand.

  As a result of intensive studies to solve the above-mentioned problems, the inventors have made two types of water extraction: mixing kelp soup extracted from cold water below 30 ° C and kelp stock extracted from hot water above 70 ° C. It was found that when using a mixture of kelp, the sensation of kombu is sufficient, the balance between the refreshing feeling and mellowness is good, and an excellent seasoning can be obtained even in the unity of taste, and the present invention has been completed. is there.

  The kombu dashi of the present invention, when blended as a raw material for seasoning, has a good feeling of kombu dashi and flavor, has a good balance between cleanliness and mellowness, and is excellent in umami, thickness of taste, and consistency. It has very good properties in the production of ingredients.

FIG. 1 shows the results of GC-MS analysis of kelp stock extracted from hot water (upper) and kelp stock extracted from cold water (lower). FIG. 2 shows the results of GC-MS analysis of kelp stock extracted from hot water (upper) and kelp stock extracted from cold water (lower).

  The present invention relates to a method for producing a kelp soup comprising mixing kelp soup extracted at a temperature of less than 30 ° C. with kelp soup extracted at a temperature of 70 ° C. or higher.

  As the kelp used for the raw material, Shinkobu, Rausu kelp, Rishiri kelp, Hidaka kelp, Naga kelp, Atsuba kelp, Hosobu kelp, Gagome kelp, Oni kelp, Mitsuishi kelp, Chimomi kelp, Caraft tororo kelp, Tororo One or more selected from kelp, Atsuba kelp, Nekoashi kelp, Enaga kelp and the like can be used, and any one or more of these may be used. In (A) cold water extraction and (B) hot water extraction, the same kelp may be used, or different kelp may be used, and any two or more kinds may be used for each. .

In kelp soup extracted at a temperature of less than 30 ° C., the soup stock is soaked in an extraction solvent, and the stock is extracted with cold water at less than 30 ° C.
As the extraction solvent, water, soy sauce or the like can be used alone or in combination as appropriate, and salt, sugar, organic acid, vinegar, etc. may be added as appropriate. Among them, one kind selected from water, soy sauce and salt Or it is preferable to use the solvent which mixed 2 or more types. As extraction conditions, kelp is immersed in the solvent, and extraction is performed at a temperature of less than 30 ° C., preferably 0 to 20 ° C., more preferably 0 to 10 ° C., for 10 to 30 hours, more preferably 15 to 25 hours. .

  In kelp soup extracted with hot water at 70 ° C. or higher, the same extraction solvent as in cold water extraction is heated to 70 ° C. or higher, preferably 80 to 110 ° C., more preferably 85 to 100 ° C. The type of solvent may be the same or different for hot water extraction and cold water extraction. Kelp is immersed in the heated extraction solvent, and extraction is performed for 5 to 40 minutes, more preferably for 10 to 30 minutes.

  The present invention is characterized in that the kelp soup (A) obtained by cold water extraction at less than 30 ° C. obtained as described above and the kelp soup (B) extracted by hot water at 70 ° C. or more are mixed and used.

  The mixing ratio can be adjusted as appropriate according to the type of the desired seasoning, but the blending amount of (A): the blending amount of (B) when the amount of raw material kelp used is converted to the same amount = It is preferable to mix so that it may become a ratio of 10: 90-70: 30, More preferably, 10: 90-50: 50.

Here, “Convert the amount of raw material kelp used equally” means that the amount of raw material kelp used is the same when mixing kelp stocks with different amounts of kelp input per solvent during extraction. Means that. For example, in extraction of cold water extract (A), 10 g of kelp was added to 1 L of solvent, and in extraction of hot water extract (B), 50 g of kelp was added to 1 L of solvent to obtain each kelp stock. In this case, in order to set the blending ratio of cold water extraction stock (A) and hot water extraction stock (B) “when the amount of raw material kelp used is the same” to 50:50, the actual mixing ratio is (A ) Blending amount: (B) blending amount = 5: 1.
Therefore,
In order to set the blending ratio of the cold water extraction stock (A) and hot water extraction stock (B) “when the amount of raw material kelp used is the same” to 10:90, the actual mass mixing ratio is (A ) Blending amount: (B) blending amount = 5: 9,
-In order to set the blending ratio of cold water extraction stock (A) and hot water extraction stock (B) “when the amount of raw material kelp used is converted to the same” to 30:70, the actual mass mixing ratio is (A ) Blending amount: (B) blending amount = 15: 7.

  If the blending amount of the cold water extraction stock (A) is less than this range, a heated odor, miscellaneous taste and the like are felt, which is inappropriate. In addition, if the amount of cold water extraction stock (A) is more than this range, the risk of unsatisfactory taste, the kelp fragrance is too strong, and the balance of the taste may be lost when used as a seasoning There is.

  The kelp stock obtained by the production method of the present invention can be blended in various liquid seasonings. The liquid seasoning only needs to contain dashi as a raw material, and examples thereof include soup such as noodle soup and hot pot soup, sauce, ponzu soy sauce, and dressing.

EXAMPLES Hereinafter, although an Example etc. demonstrate this invention, this invention is not restrict | limited at all by these.
(Experimental example) Comparison of aroma components in hot water extraction stock and cold water extraction stock (A) Production of cold water extraction stock 18 g of true kelp is immersed in 1 liter of water and left to stand for 20 hours under refrigerated conditions at 4 ° C. Dashi was extracted. Next, the kelp was separated using a sieve and then filled up with water to make up a liquid volume of 1 L to compensate for the evaporation, etc., to obtain a cold water extract.
(B) Manufacture of hot water extraction stock When 2 L of water was heated and the water temperature reached 90 ° C., 36 g of true kelp was added. The stock was extracted at a temperature of 90 to 95 ° C. for 20 minutes. Next, the kelp was separated using a sieve, and then filled up with water to make up a liquid volume of 2 L in order to compensate for evaporation and the like, and a hot water extract was obtained.

  The two kinds of kelp soup obtained in this way were analyzed by gas chromatography (System: Varian 1200 / 1200L GC / MS and Colum: CP WAX 60 m x 0.25 mm 0.25). μm, Colum Temp: 40 ° C. (10 min) → 10 ° C./min→250° C. (20 min), Carrier Gas: He 1.2 mL / min, Injection: 250 ° C. Splitless (1 min)). In addition, the kelp dashi fragrance sample used what was extracted using the dichloromethane.

  The results are shown in FIG. As shown in FIG. 1, the fragrance component shown at around 24.5 minutes and the fragrance component shown at around 28.1 minutes were observed in both cold water extraction and hot water extraction. From the viewpoint of area, hot water extraction stock was included about 1.4 times and 1.1 times more respectively. On the other hand, there was also a peak that was detected only by cold water extraction, such as a peak seen around 26.9 minutes.

  The result shown in FIG. 1 shows the progress of about 23 to 30 minutes, but FIG. 2 shows the result of measuring the aroma components in a wider range. As a result, peaks that were detected only by cold water extraction were further found, such as peaks observed at around 21.0 minutes and 21.9 minutes.

  In this way, there is a difference in the type and content of the aroma component between the hot water extracted kelp soup and the cold water extracted kelp soup. Since the possibility was suggested, a sensory test was performed.

(Example 1) Blending of hot pot soup (A) Cold water extraction stock and (B) hot water extraction stock were obtained by the same method as the experimental example. These kelp soup stocks were blended so that the ratio of the cold water extract stock (A) to the hot water stock extract (B) was as shown in Table 1 to prepare pot soup. The composition of the hot pot soup was as shown in Table 2.

(Example 2) Examination of blending ratio of kombu stock (1)
First, a sensory test was conducted on the hot pot soup in the test sections (1) to (4) where the blending ratio of the cold water extract broth was relatively low. In the sensory test, the soup stock in the test area (1) was used as a control, and the soup stock, mellowness, cleanness, and taste of each pan soup were rated 3 in the control, from 1 (weak) to 5 (strong). evaluated. The evaluation was conducted by 6 trained in-house panelists.
The results are shown in the table below.

In the test section (1) using only hot water extract soup, although the thickness of the taste was felt, a heated odor and miscellaneous taste were felt, and the taste was heavy. On the other hand, in the test section (2), although it was improved in mellowness and clarity, it was evaluated that the taste balance and roundness were lacking.
In the test areas (3) to (4), the flavor that comes out of the nose when put in the mouth is strongly felt, the feeling of dashi and mellowness are greatly improved, the taste is cohered, and the soup is rounded. won.

  From these results, while hot water extraction soup has a thick taste, it has a heavy taste and a little bitter taste, but when combined with cold water extraction soup, it feels mellow and refreshing It became clear that it improved. In particular, the use of 10% or more of cold water extract soup with respect to the total amount of kelp soup increased the feeling of kelp soup and greatly improved its mellowness. That is, by using hot water extraction stock and cold water extraction stock together, the odor and miscellaneous taste of hot water extraction stock is masked by the refreshing mellow kombu stock of cold water extraction stock, and it is gathered as a whole. The possibility of a mellow taste was considered.

(Example 3) Examination of blending ratio of kelp stock (2)
In Example 2, the flavor was improved from a cold water extraction stock ratio of 10%. If the blending ratio of cold water extract soup is 15% or more, there will be no significant difference in the improvement in flavor even if the blending amount is increased, it will improve step by step, or the proportion of flavor that will peak somewhere In order to confirm whether it exists, sensory evaluation regarding the hot pot soup in the test sections (4) to (7) was performed in the same manner as in Example 2, with the hot pot soup in the test section (4) as a control. The results are shown in Table 4.

In the test section (4) where the ratio of cold water extraction stock to the total amount of kombu stock was 15%, it was evaluated that there was a little heating odor, strong sourness and sharpness like acidity, and slightly lacking in mellowness.
In the test group (5), sharpness and sharpness were eased more than in the test group (4), but the taste was rounded, and it was evaluated that the balance between cleanliness and mellowness was balanced. The test section (6) was also evaluated that the taste thickness and mellowness were compatible.
In the test area (7) using only cold water extract soup, the balance of the whole soup is not clear but the thickness is inferior to (6), and the kelp aroma is too strong. Since it was slightly lacking, the evaluation was low in the taste set.

  Thus, increasing the ratio of cold water extraction stock to the total amount of kombu stock improved the feeling, flavor and mellowness of kelp, while mitigating the sharpness and sourness of the taste. On the other hand, there were also evaluations that the feeling of kelp soup was felt and the thickness of the taste was lost as the feeling of kelp soup increased. From these results, cold water extraction and hot water extraction are not used alone, but cold water extraction and hot water extraction are used in combination, so that the taste thickness and deep taste derived from hot water extraction can be felt. When it is used as a seasoning, it not only adds the feeling and taste of kelp derived from cold-water extract soup, but also has a good balance between refreshment and mellowness, and has a coherent taste. It was shown that a kombu dashi suitable for the above can be obtained.

Claims (3)

In the method for producing a liquid seasoning for cooking pots containing kelp soup stock,
(A) Cold water extracted kelp soup obtained by immersing kelp in a solvent at 0 to 20 ° C. and extracting for 10 to 30 hours ;
(B) Hot water-extracted kelp soup obtained by immersing kelp in an extraction solvent heated to 70 to 110 ° C. and extracting for 5 to 40 minutes ,
When the amount of raw material kelp used is converted to the same amount, the blending amount of (A): the blending amount of (B) = 10: 90 to 70:30, the mixture is mixed , A method for producing a liquid seasoning for cooking pots . The pot according to claim 1, wherein the amount of raw material kelp is mixed in the ratio of (A): (B): 10:90 to 50:50 A method for producing a liquid seasoning for cooking . (A) Cold water extracted kelp soup obtained by immersing kelp in a solvent at 0 to 20 ° C. and extracting for 10 to 30 hours ;
(B) Hot water-extracted kelp soup obtained by immersing kelp in an extraction solvent heated to 70 to 110 ° C. and extracting for 5 to 40 minutes ,
Manufactured by blending kelp stock mixed so that the ratio of blended amount of (A): blended amount of (B) = 10:90 to 70:30 when the amount of raw material kelp used is converted to the same amount A method of cooking pot cooking, characterized by using a liquid seasoning.

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