JPS601854B2 - How to extract rich soup stock from dried bonito flakes and other dried bonito flakes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a method for extracting soup stock from dried bonito flakes and other dried bonito flakes.

Katsuobushi and other dried bonito flakes contain umami ingredients such as inosinic acid and various amino acids, and also have a unique aroma and flavor.

The product extracted from these ingredients with boiling water is called ``dashi'' and has been used in cooking and processed foods since ancient times. As for the extraction method of this kind of dashi, the applicant had previously proposed
No. 8392' The first step is to extract the first stock at a relatively high temperature and in a short time by soaking the pre-extracted crushed No. 2 radish or shaved dried bonito flakes and extracting the first stock at a relatively high temperature for a short time. The present invention provides a method comprising a second step of soaking the joints from which first stock has been extracted in the first step and extracting second stock at a relatively high temperature for a long period of time.

The purpose of this invention is to further improve this method and provide a method for extracting a richer stock.

For this purpose, the extraction method according to the invention comprises at least two repeats of the above-described secondary extraction step using the same extraction wave, and then using the broth obtained at the final stage of the above-mentioned step to carry out the above-described extraction process using the same extraction wave. The first dashi extraction step consists of returning at least two times.

0 Of course, also in this invention, in addition to water, konfuku stock extracted in advance from konfuku or the like can be used as the extraction liquid.

Hereinafter, one embodiment of the present invention will be described with reference to the accompanying drawings.

The drawings schematically show the steps of the method according to the invention,
The illustrated embodiment consists of four steps, namely, 1 and 2 are containers for second stock extraction in the first and second steps, respectively, and 3 and 4 are containers for first stock extraction in the third and fourth steps, respectively. It is.

In the first step, in the second dashi extraction container 1, a necessary amount of an extraction liquid such as water or, if necessary, konfukudashi extracted from konbu in advance, is boiled and then in the third step in the illustrated embodiment. Add the bonito flakes separated from the Ichiban dashi and heat them at a relatively high temperature for a long time to extract the remaining flavor components. Next, the bonito flakes, or extraction residue, and the liquid are separated. The second stock liquid obtained in this way is transferred to the second stock extraction container 2 in the second step, and the bonito flakes separated from the first stock in the fourth step are added thereto, treated under the same conditions as the first step, and finally You will get a relatively thick soup stock. In the third step, the second stock obtained in this way is placed in the first stock extraction container 3 and heated until just before boiling. In this state, crushed or shaved bonito flakes are soaked and heated. This allows the aroma and easily eluted components of bonito flakes to be extracted with a relatively high temperature and short extraction time. Next, the bonito flakes and the liquid are separated, and this liquid is transferred to the container 4 for extracting the first dashi stock in the fourth step.On the other hand, the separated bonito flakes contain the eluted flavor components and the adhering stock. This is used for second-stage extraction in the first step as described above. The fourth step is carried out under substantially the same conditions and in the same manner as the third step. In addition, in the first and second steps of extracting Ichiban dashi, ``extraction of aroma components is important, so the selection of raw materials according to the order of the steps,
The extraction temperature and time must be determined appropriately depending on the type of raw material. This creates a rich soup stock with aroma and flavor. Incidentally, the bonito flakes separated in the fourth step are used for second-stage dashi extraction in the second step as described above. In the above embodiment, the second dashi extraction and the first dashi extraction are each repeated twice, but each can be repeated three or more times if necessary.
In this way, the method according to the present invention not only extracts first stock using second stock, but also extracts second stock and first stock using the same extraction liquid in multiple passes. Since several different kinds of raw materials can be extracted under different extraction conditions (temperature, time), it is possible to extract a mixture with a richer aroma and flavor than the stock obtained by the method according to the invention of the previous application. As a result, it becomes possible to use the stock directly as it is without the conventional concentration treatment of the stock.

Additional Relationships This invention is the invention described in the first claim of the specification of the original patent application (Japanese Patent No. 1,224,109, Japanese Patent Publication No. 58-51753). In contrast to the method of extracting the first dashi to obtain a fragrant and richly flavored dashi, there is a method of obtaining an even richer dashi by repeating the second and first dashi extractions at least twice each. Therefore, an invention that has all of the matters essential to the composition of the invention of the original patent application as a main part of the composition, and that achieves the same purpose as the invention. It is.

[Brief explanation of the drawing]

The drawing shows an embodiment of the method according to the invention. In the figure, 1 and 2: containers for second dashi extraction, 3 and 4: containers for first dashi extraction.

Claims (1)

[Claims] 1 Dip the dried bonito flakes and other dried fish that have finished the first dashi extraction into the necessary amount of extraction liquid in a dashi extraction container, heat them, and extract the second dashi at a relatively high temperature for a long time. The process of separating the stock from the stock liquid is carried out at least twice in sequence, and the crushed or shaved joints obtained in the final stage of the above process are immersed in the stock liquid and heated to extract the stock at a relatively high temperature and in a short time. A method for extracting a rich stock from dried bonito flakes such as bonito flakes, characterized by carrying out at least two consecutive steps of boiling, stopping heating immediately after boiling, and separating the dried flakes from the stock.