JP6969126B2 - Western-style seasoning - Google Patents

Description

The present invention relates to a seasoning containing a dried extract extracted from a mixture of livestock meat and vegetables and a dried residue after extraction, a bouillon pack containing the seasoning, and a method for producing the same.

Homemade soups and sauces are made based on "dashi stock" such as bouillon. The characteristics of the taste and flavor of bouillon vary depending on the filling conditions of the kitchen, such as the type, amount and boiling time of the ingredients. For example, it is known that a bouillon with a rich and rich feeling can be obtained when it is slowly simmered for a long time.

As a method of reproducing the taste and flavor of such handmade bouillon, soup extracted from ingredients such as meat and vegetables and fresh livestock meat are added and frozen, but packed (Patent Document 1) and minced chicken broth. The extract extracted from meat etc. is added as the main component and solidified by heating and solidified. A seasoning for removing bouillon powder (Patent Document 3) has been reported.

On the other hand, when meat and vegetables are boiled together and extracted to obtain soup, a large amount of meat and vegetable residues are produced after the extract is extracted, but a method for effectively utilizing the residues is not known.

Japanese Unexamined Patent Publication No. 4-144662 Japanese Unexamined Patent Publication No. 2008-283925 Japanese Unexamined Patent Publication No. 2016-2026

The present invention provides a seasoning that can easily obtain a rich bouillon that is usually obtained by boiling meat and vegetables for a long time in a short time, and that can efficiently use raw materials, and a method for producing the seasoning. The purpose is to provide.

As a result of diligent studies to achieve the above object, the present inventors have blended a dried extract obtained from meat and vegetables and a dried residue of meat and vegetables after extraction, which has not been used in the past. We have found that a bouillon with a rich flavor and an appropriate astringency can be obtained from the seasoning, and have completed the present invention.

That is, the present invention is as follows.
[1] A seasoning containing a dried extract extracted from a mixture of livestock meat and vegetables, and a dried residue after extraction.
[2] The seasoning according to [1], wherein the livestock meat is at least one kind of meat selected from chicken, pig and beef.
[3] The seasoning according to [1] or [2], wherein the extracted extract has a Brix of 3% or more.
[4] The seasoning according to any one of [1] to [3], wherein the weight ratio of the dried extract and the dried residue is 1: 1 to 1:80.
[5] The seasoning according to any one of [1] to [4] for bouillon.
[6] A bouillon pack containing the seasoning according to any one of [1] to [5] in a water-permeable bag.
[7] Production method of seasoning including the following steps:
(1) Step of extracting an extract from a mixture of livestock meat and vegetables,
(2) Step of separating the extract and the residue,
(3) A step of drying the extract and the residue, respectively, and (4) a step of mixing the dried extract and the dried residue.
[8] The method according to [7], wherein (1) is a step of extracting an extract from a mixture of livestock meat and vegetables so that the Brix of the extract is 3% or more.
[9] The method according to [7] or [8], wherein (4) is a step of mixing the dried extract and the dried product of the dried residue in a weight ratio of 1: 1 to 1:80.
[10] The method according to any one of [7] to [9], which comprises a step of filling a water-based bag with a dried extract and a dried residue.
[11] The method according to any one of [7] to [10], wherein the livestock meat is at least one kind of meat selected from chicken, pig and beef.

According to the present invention, a rich bouillon, which has been conventionally produced over a long period of time, can be easily obtained in a short time.
Since the seasoning of the present invention can be stored at room temperature, it does not require freezing equipment and is lightweight, which is advantageous for distribution.
According to the present invention, the amount of raw material waste can be minimized.

The present invention relates to a seasoning containing a dried extract of an extract extracted from a mixture of livestock meat and vegetables, and a dried residue after extraction (hereinafter, may be abbreviated as the seasoning of the present invention).

The seasoning in the present specification is a material used for seasoning Western-style dishes, and a seasoning for making dashi stock is preferable, and examples thereof include a seasoning for bouillon. The bouillon seasoning is a seasoning for preparing bouillon, which is a dashi stock taken from meat and vegetables, which is the basis of the taste of Western cuisine such as French cuisine. It is a seasoning for preparing bouillon by extracting.

In the present invention, the livestock meat is not particularly limited as long as it can exert the effect of the present invention, and examples thereof include chicken, pork, beef meat and bones thereof.

In the present invention, the vegetables are not particularly limited as long as they can exert the effects of the present invention, and examples thereof include onions, carrots, celery, green onions, parsley, turnips, and garlic. Of these, onions, carrots and celery are preferred.

The "mixture of livestock meat and vegetables" is not particularly limited as long as both are included. The combination and mixing ratio of the two can be appropriately adjusted according to the desired flavor and aroma of the extract.

The "extracted extract" is an extract extracted from the above materials by a conventional method. For example, after crushing livestock meat and vegetables, it is immersed in water or water to which an acid, alkali or the like is added as an extractant depending on the raw materials. , A water-soluble extract extracted by heating and stirring as needed. This extracted extract may be concentrated if necessary. The extracted extract may be abbreviated as an extracted extract.
The Brix of the "extracted extract" is usually 3% or more, preferably 10% or more, more preferably 14% or more, and the upper limit is usually 30% from the viewpoint of imparting an appropriate richness, richness, flavor and aroma. , Preferably 25%.
In the present specification, Brix (value) is a unit for measuring the gram amount of soluble solids (sugars and the like) contained in 100 g of a solution. The Brix value can be measured using a commercially available refractive index meter, and examples thereof include a pocket sugar content meter PAL-J (manufactured by ATAGO).

The "dried product of the extracted extract" is a product obtained by drying the extracted extract by a conventional method, and examples thereof include powder, granules, and cubes. Of these, granular dried products are preferable.

The “residue after extraction” means the solid content of the livestock meat and vegetables separated after extracting the extract from the above-mentioned mixture of livestock meat and vegetables.
The "dried product of the post-extraction residue" is a product obtained by drying the post-extraction residue by a known method, and examples thereof include powdery, granular, and minced products. Of these, granular and minced dried products are preferable.

The weight ratio of the dried product of the extracted extract to the dried product of the post-extraction residue (dried product of the extracted extract: dried product of the post-extraction residue) is usually 1: 1 to 1:80, preferably 1: 1 to 1. It is 1:60, more preferably 1: 2 to 1:50, and even more preferably 1: 5 to 1:40. The bouillon extracted with the seasoning blended in this range is given an appropriate astringent taste as well as richness, and is excellent in terms of the overall balance as a bouillon. The "convergent taste" is a sensation that gives a feeling of tightening the mouth when the bouillon is contained in the mouth.

In addition to the extract and the residue after extraction, other food materials and food additives can be added to the seasoning of the present invention as long as the effects of the present invention are not impaired, and the seasoning can be produced by a known method.
Food materials include excipients such as dextrin, starch and lactose-reduced maltose, proteins such as plant protein, gluten, egg white, gelatin and casein, protein hydrolyzate, partial protein decomposition products, fats and oils, salt, yeast extract and pepper. , Laurier, spices such as thyme and the like.
Food additives include seasonings such as amino acids and nucleic acids, chelating agents such as emulsifiers, citrates and polymerized phosphates, antioxidants, reducing agents such as cysteine, alginic acid, citrus fruits, coloring agents and acidulants. Can be mentioned.
Food materials and food additives may be added at any stage.

A bouillon pack containing the seasoning of the present invention in a water-permeable bag is also included in the present invention.
The bouillon pack is in the form of a so-called soup stock pack in which a desired amount of the seasoning of the present invention is placed in a water-permeable bag. Bouillon packs are preferable because they can easily obtain bouillon for the number of people and do not require removal operations such as filtration of seasonings after bouillon preparation.
Examples of the water-permeable bag include those made of filter paper, filter cloth and net manufactured using natural fibers such as pulp and synthetic fibers such as plastic fibers.
The seasoning of the present invention contained in one bag of bouillon pack varies depending on the amount of bouillon produced, but for example, the amount required to make 1 liter of bouillon is usually 0.2 to 8 g, preferably 0.3. -5 g, more preferably 0.6-4 g.
The seasoning and bouillon pack of the present invention can be put into water or hot water and immersed for a desired time to extract the bouillon, and after the extraction, the pack can be removed to obtain a bouillon.

The present invention also includes a method for producing a seasoning including the following steps (hereinafter, may be abbreviated as "method of the present invention"):
(1) Step of extracting the extract from the mixture of livestock meat and vegetables (2) Step of separating the extract and the residue (3) Step of drying the extract and the residue respectively (4) Mixing the dried extract and the dried residue Process to do.

(1) Step of extracting an extract from a mixture of livestock meat and vegetables The method of extracting an extract is not particularly limited as long as it is a solid-liquid extraction method, and specifically, the above livestock meat and vegetables are directly or extracted. A method of immersing the extract in water, which is appropriately cut to a size suitable for the above-mentioned, and stirring and heating as necessary to extract the extract can be mentioned. Depending on the raw material, an acid, an alkali or the like may be added as an extractant.
In this step, from the viewpoint of imparting an appropriate richness, richness, flavor and aroma, the Brix of the extract is usually 3% or more, preferably 10% or more, more preferably 14% or more, and 30. % Or less, preferably 25% or less.
The extraction time is usually 20 to 200 minutes, preferably 30 to 120 minutes.
The temperature at the time of extraction is usually 85 to 100 ° C, preferably 90 to 95 ° C.

(2) Step of separating the extract and the residue In the step of separating the extract and the residue, after the extraction step, the extract (liquid layer) and the residue which is the solid content of livestock meat and vegetables are cooled as necessary. Is the process of separating. Further, the oil layer such as oil and fat and the emulsified layer may be removed as needed.
The method for separation is not particularly limited, and examples thereof include methods such as filtration, centrifugation, and decantation.
It may also include a step of further concentrating the extracted extract after separation. Examples of the concentration method include concentration treatments such as normal pressure concentration by heating, vacuum concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration. From the viewpoint of extract quality, normal pressure concentration and reduced pressure are used. Concentration and vacuum concentration are preferable.
Further, if necessary, the purification process may be performed using a centrifuge, a filtration device, an electrodialysis machine, or the like.

(3) Steps for Drying Extract and Residue Each Examples of the method for drying the obtained extract and residue include hot air drying, vacuum drying, spray drying, drum drying, freeze drying and the like.
As a method for drying the extract, vacuum drying, spray drying, and drum drying are preferable.
As a method for drying the residue, hot air drying, vacuum drying, and freeze drying are preferable.
The dried extract (dried extract) and residue (dried residue) may be used as they are, or may be subjected to pulverization, granulation or the like.

(4) A step of mixing the dried extract and the dried residue.
The method of mixing the dried extract and the dried residue is not particularly limited.
As the ratio of mixing the dried extract and the dried residue, the weight ratio (dried extract: dried residue) is usually 1: 1 to 1:80, preferably 1: 1 to 1:60, and more preferably 1. : 2 to 1:50, more preferably 1: 5 to 1:40. Within this range, the bouillon extracted with the blended seasoning is given an appropriate astringent taste as well as richness, and is excellent in terms of overall balance as a bouillon.

(5) Step of Filling a Water-permeable Bag with Dry Extract and Dry Residue The method of the present invention further includes a step of filling a water-permeable bag with a desired amount of the dried extract and the dried residue. It also includes how to make a bouillon pack.
The filling step can be performed by a known method. The seasoning for bouillon after filling can be put into water or hot water as it is and immersed for a desired time to extract the bouillon, and the bouillon can be easily obtained in a short time simply by removing the pack after extraction. Various definitions are as described above.

Hereinafter, the present invention will be further described with reference to Examples, but the technical scope of the present invention is not limited by these examples. In addition, the sensory evaluation in this example was carried out using a specialized panelist.

<Preparation of extract and dried product>
5 kg of water was added to 6 kg of whole chicken and 2 kg of vegetables (onion, carrot, celery), and extraction was performed in slightly boiling water for 60 minutes. After extraction, the liquid obtained by removing the residue and separating the oil and liquid was concentrated, further dried and pulverized to obtain an extracted extract.
The residue was dried and crushed, and then used as a dried product of the extraction residue of meat and vegetables.
<Preparation of bouillon pack>
A bouillon pack (16 cm x 13 cm) containing a powder seasoning and a dried product (dried meat and vegetables after extraction) was prototyped according to the formulation shown in Table 1, and sensory evaluation was performed.
As the powder seasoning, dextrin, salt, yeast extract, seasonings such as amino acids, spices and the like were added to 0.5 g of the extracted extract.

<Sensory evaluation>
One bag of bouillon pack containing powder seasoning added to the dried product was put into 5 L of hot water and boiled for 5 minutes in a slightly boiled state. The bouillon pack was removed, and the "strength of richness" was evaluated by two panelists using the evaluation index in Table 2. In addition, a comprehensive evaluation with a maximum of 10 points was also conducted. As the control (Cont.), Comparative Example 1 in which the dried product was not blended was used. Table 3 shows the average evaluation of the panelists.

<Comprehensive evaluation>
10-9 points: Very good as a bouillon 8-7 points: Good as a bouillon 6-5 points: Normal as a bouillon 4-3 points: Not good as a bouillon 2-1 points: Very bad as a bouillon

From the above results, it was found that the bouillon obtained from the bouillon pack obtained by adding the dried product to the extract has a stronger body, and the potency as a bouillon and the overall balance are also improved.

According to the present invention, a rich bouillon that has been boiled for a long time can be easily prepared, and the ingredients used for the seasoning can be effectively used, which can contribute to the environment.

Claims (2)

Production method of seasoning including the following steps:
(1) A step of extracting an extract from a mixture of livestock meat and vegetables so that the Brix of the extract is 3% or more.
(2) Step of separating the extract and the residue,
(3) Step of drying the extract and the residue, respectively .
(4) A step of mixing the dried extract and the dried residue in a weight ratio of 1: 5 to 1:40 and
(5) A step of filling a water-based bag with the dried extract and the dried residue . The method according to claim 1, wherein the livestock meat is at least one kind of meat selected from chicken, pig and beef.