JPS6236652B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing rich soup stock with excellent flavor. The best way to make a flavorful knot extract, known as ``dashi'', is to use a large amount of boiling water; generally, the amount of hot water used is 20 to 50 times as hot as the knot. However, the so-called stock itself, which is an extract made with 20 to 50 times as much hot water as this, lacks the ability to be sold in large quantities, and in processed foods and seasonings, it is used rather than the stock itself. An extract, ie, a concentrated stock, is required. Conventionally, methods for obtaining a thicker extract from knots include simply concentrating the knots after extracting them with hot water, decomposing the knots with an enzyme or mineral acid, and extracting the aromatic components of the knots with an organic solvent. There are known methods such as extracting the residue with hot water or decomposing it with mineral acid to obtain flavor components and combining the two. Among these methods, the methods of hydrolysis using mineral acids or enzymes, or the methods of extraction using organic solvents, cannot avoid deterioration of the most important aromatic components, making it impossible to obtain products with good flavor. Furthermore, simply concentrating joints after extracting them with boiling water consumes a large amount of energy during concentration, and most of the aromatic components are scattered, making it impossible to obtain a rich and flavorful soup stock. When extracting with boiling water,
If the amount of boiling water is reduced, there will be less concentration, but if the amount of boiling water is too small, the aromatic components of the knots will not be extracted sufficiently, making it impossible to obtain a stock with good flavor. In view of the above-mentioned current situation, the present inventors have conducted various studies to develop a method for efficiently producing rich soup stock with excellent flavor. The present invention was completed based on the finding that a rich soup stock with excellent flavor can be efficiently produced by combining the extraction steps. As the bonito flakes of the present invention, bonito flakes, Sota bonito flakes, mackerel bonito flakes, etc., or shaved bonito flakes are used.
The first step is to mainly extract flavor components from the knots, which involves crushing the knots into small pieces and
Extract using 10 times more hot water, preferably 2 to 5 times more hot water. Extraction is preferably performed at a temperature of 70 to 98°C, and for the purpose of efficient extraction, continuous or semi-continuous countercurrent multi-stage extraction is desirable.
Generally, 20 to 50 times as much water is used to extract dashi from knotweed, but in the present invention, 1 to 10 times as much water is used. According to the knowledge obtained by the present inventors regarding the amount of water and the quality of the resulting dashi, the quality of the dashi is greatly influenced by the amount of water relative to the joints at the time of extraction, and as the amount of water decreases, the flavor changes. Although the extraction rate of flavor components such as sexual nucleic acids remains the same, the extraction rate of aromatic components from knots decreases, resulting in a stock that lacks the characteristic aroma of knots. Furthermore, this phenomenon does not change depending on other extraction conditions, such as the shape of the knots, particle size, extraction temperature, time, and conditions for separation from extraction residue. Extract liquid “Dashi” obtained by separating the extraction residue
The taste is strong enough, but the aroma is weak, and most of the aromatic components of the knots remain in the extraction residue. The aromatic components can be efficiently recovered by subjecting this extraction residue to hot water extraction, evaporation concentration, and further, if necessary, a rectification step. As for the extraction method, a countercurrent multistage extraction method is desirable for efficient extraction with a small amount of water. Any type of countercurrent multistage extractor may be used, but it is preferable to use a closed type to prevent aroma components from scattering during extraction, and to recover the evaporation section. In the second step of the present invention, the aromatic components remaining in the extraction residue are extracted with hot water. In this case, 1 part of the dried extraction residue is brought into contact with 10 to 50 parts of hot water, and It is desirable to extract once at a temperature of 70 to 98°C to sufficiently extract the aromatic components. The extract is then concentrated to obtain a concentrate rich in aroma components. The concentration method is, for example, a method in which the aroma components are transferred to the evaporation section by evaporation concentration. In this case, desirably, the evaporation concentration is performed batchwise or continuously under reduced pressure without removing the residue of the extract, and the original 10-50 of liquid
% is evaporated and the aroma components are sufficiently transferred. More preferably, this evaporation section is led to a rectification column, water is condensed and removed, the aromatic components are fractionally concentrated, and the aromatic components are concentrated through a condenser to form a concentrated aromatic component that is 50 to 200 times stronger than the original liquid. get. The rectification column may be a packed column or a stage column, and the number of theoretical plates is about 5 to 20, and the reflux ratio is set each time. The rectification itself can be carried out by batch rectification under normal pressure, but in order to carry out the rectification in combination with an evaporative concentration device, it is desirable to carry out the rectification continuously under reduced pressure. In reality, aromatic components are present even in the non-condensable gas that does not condense in the condenser of the rectification tower, so by installing a scrubber etc., the aromatic components are collected and recycled to the rectification tower. This is necessary. The aroma of the concentrate obtained above is based on 1 of the aroma components.
Since the knots have already been extracted in the first step of hot water extraction, not all of the aromatic components of the knots have been concentrated. isn't it. In the third step, by combining the taste component extract from the first step and the aromatic component concentrate from the second step, a rich soup stock having the aroma characteristic of knotweed can be obtained. The method of the present invention uses a combination of hot water extraction method and concentration method, without using any organic solvents, etc.
It is possible to efficiently obtain a rich and flavorful soup stock.The rich soup stock obtained by the method of the present invention has a unique aroma of knotweed that cannot be obtained by conventional methods. can be completely reproduced. Hereinafter, the present invention will be explained in detail with reference to Examples. Example 1 20 kg of dried bonito flakes were roughly crushed, and 60 kg of boiling water was brought into countercurrent contact with 60 kg of hot water for 45 minutes at an extraction temperature of 90° C. using a closed paddle type continuous countercurrent extractor. Then, the mixture was centrifuged to separate the extraction residue, yielding 45 kg of extract liquid and 35 kg of extraction residue. 360 kg of boiling water was added to 35 kg of this extraction residue (18 kg of dry matter), and the mixture was extracted at 95°C for 30 minutes in a container equipped with a condenser. 395 kg of the obtained extract was continuously distilled under a reduced pressure of 160 mmHg Abs at a feed rate of 20 kg/hr, evaporating approximately 30% of the original liquid, 6 kg/hr, and the evaporation section was directly transferred to a rectification column (Φ4 ^B × 5 m, 3/8 Berl saddle, with scrubber), and after operating the system while condensing and removing water until equilibrium is reached in the system with total reflux, the aromatic components are removed from the top of the rectification column at a reflux ratio of about 140. Driving while collecting, the final aroma component concentrate is approximately
Gained 1.2 kg. In this case, the moisture that condenses in the rectification column is continuously removed from the bottom of the column, and the non-condensable gas that does not condense in the condenser is brought into contact with cold water in a scrubber, and a part of it is continuously removed. It was recycled to the rectification tower. This aroma component concentrate was added to the initially obtained extract to obtain 46.2 kg of concentrated stock. It's this rich
It was confirmed that 100g corresponds to a rich soup stock containing the active ingredients of 30g of dried bonito flakes. On the other hand, for comparison, bonito dried bonito flakes were extracted once with boiling water at a concentration of 30%. Separately, as a control, a 3% extract of dried bonito flakes was prepared, and the two types of concentrated stock were also diluted 10 times with water.
A sensory test was conducted using 20 panels. Results first
Shown in the table.

[Table] The rating is 5 points when it is better than the control stock compared to the control stock, and 4 points when it is equal to the control stock.
The score was rated as 3 points for slightly inferior, 2 points for inferior, and 1 point for very inferior. Example 2 Using 20 kg of mackerel flakes as a raw material, 42 kg of a mackerel flake extract obtained in the same manner as in Example 1 and 1.5 kg of aromatic component concentrate were mixed to prepare 43.5 kg of concentrated stock using mackerel flakes as a raw material. It was confirmed that 100g of this rich soup stock is equivalent to a rich stock containing 30g of active ingredients from mackerel flakes. Separately, mackerel flakes were extracted once with boiling water at a concentration of 30%, and a 3% extract of mackerel flakes was prepared as a control. A sensory test was conducted on 20 panels using the same scoring criteria as in Example 1 for the two types of concentrated soup stock diluted 10 times with water. The results are shown in Table 2.

[Table] As is clear from the above results, the flavor of the rich soup stock obtained by the method of the present invention was more preferred than that of ordinary soup stock, and the quality was sufficiently satisfactory.

Claims (1)

[Claims] 1. A method for producing rich and flavorful soup stock comprising the following three steps: A first step of contacting 1 part of joints with 1 to 10 parts of water to extract flavor components, separating the extraction residue, and optionally concentrating the extract; an extraction obtained by contacting the extraction residue with water; The second step involves evaporating and concentrating the substance to obtain aromatic components, and the third step involves adding the aromatic components obtained in the second step to the extract from the first step to produce a rich and flavorful soup stock. 2. The method for producing a rich stock according to claim 1, wherein the extraction of flavor components from joints is carried out by multi-stage countercurrent extraction. 3. The method for producing a rich stock according to claim 1, wherein in the first step, the amount of water brought into contact with 1 part of the joints is 2 to 5 parts. 4 The evaporative concentration in the second step involves evaporating and concentrating the extract obtained by contacting the extraction residue with water to obtain an evaporation section rich in aromatic components, and if desired, further concentrating the evaporation section using a rectification column. A method for producing a thick soup stock according to claim 1, characterized in that: 5 In the second step, 1 part of the dried extraction residue is brought into contact with 10 to 50 parts of water, and the extraction temperature is 70 to 98°C.
10% of the original liquid rich in aromatic components is extracted once at
A method for producing a concentrated stock according to claim 1, characterized in that an evaporation rate of ~50% is obtained. 6. The second step is characterized in that the evaporation section, which is rich in aromatic components, further uses a rectification column to concentrate the aromatic components to a strength 50 to 200 times that of the original liquid. The method for producing rich soup stock as described in Section 1.