JPH0420260A - Stock ingredient-containing liquid stock pack - Google Patents

Abstract

PURPOSE:To obtain the title inexpensive liquid pack having excellent retention of flavor of stock ingredient, by sealing a stock ingredient put in an inner container having excellent water permeability and the stock ingredient not put in the container in a specific outer container so as to wet the ingredient with a liquid such as water. CONSTITUTION:One or more stock ingredients (stock component may be or used for extraction once) 1 of dried fishes, dried small sardines, dried sea tangle and dried mushrooms put directly as they are in or ground and put in a water permeable inner container (e.g. container made of pulp, flax or synthetic resin) 6 and the ingredients 1 not put in the inner container are sealed in an outer container 5 (e.g. container made of paper or glass) equipped with a filter (made of the same material as that of the inner container) 4 or not equipped with the filter 4 so as to wet the ingredients with a liquid 2 such as water or other seasoning solutions, heated and/or frozen to give the objective liquid stock pack.

Description

[Detailed Description of the Invention] (Industrial Application Field) The liquid dashi pack containing dashi material of the present invention is a conventional liquid dashi pack that uses the extract of dashi wood as it is or a seasoning liquid that is seasoned with the same extract. Like dashi packs, it can be used as liquid dashi.

(Prior art) Conventionally, dashi materials such as dried fish, dried sardines, dried kelp, or dried mushrooms have been used as they are, or have been cut into small pieces by cutting, cutting, crushing, or crushing, or only one type of these has been used. Alternatively, they were used in combination as follows.

First, soak these dashi ingredients in ordinary water or seasoning liquid,
After extracting the stock components with or without heating, separate and purify by filtration, centrifugation, distribution, etc.
After extraction, the insoluble solid content of the stock material is removed, and also? Part that elutes during the night and causes turbidity, oozing, etc.-f
After removing soluble proteins with large F7i as a residue, the extracted filtrate can be used as it is as a liquid stock or a liquid seasoning containing stock, or this can be used as a basic seasoning liquid and other seasonings and spices can be added to it. You can make various liquid seasonings containing stock by adding three types of food ingredients or adjusting their concentration, or you can powder the stock material and add it as it is to various seasoning liquids and mix it. It can be dispersed and used as a liquid seasoning with stock.

Next, these liquid seasonings containing liquid soup stock are either as-is or after heat sterilization, filled into containers for Y months, then frozen and stored in a refrigerator, or after heat sterilization, sterilized at a constant temperature. The so-called conventional 7-night body dashi pack containing dashi stock was made by either filling the container directly and sealing it, or filling the container as it was, sealing it, and then heating and sterilizing the whole container.

(Problems to be Solved by the Invention) However, the conventional liquid dashi packs and liquid seasoning packs containing dashi have the following problems.

■ In the production of conventional liquid dashi packs and liquid seasoning bags containing dashi, the basic seasoning liquid described in 2 is often used, which is obtained by extracting the dashi ingredients from the dashi material. After separation and purification such as filtration, centrifugation or distribution, the culm is also essential.
Moreover, these steps had to be repeated many times on the same stock material in order to sufficiently extract the stock components. Therefore, extraction, separation and purification equipment and labor are required, and furthermore, it is also necessary to dispose of the stock husks and residue after extracting the stock material, making these conventional products expensive. was.

■The flavor of dashi ingredients such as fish, dried sardines, dried kelp, or dried mushroom necks is inherently very unstable, but conventional liquid dashi packs that separate and purify them after extraction are used. In the case of liquid seasoning packs containing dashi, the characteristic flavor of each dashi material tends to change depending on the temperature, dissolved oxygen, and other unknown factors, although this varies somewhat depending on the manufacturing method. Even if they are frozen and stored in a refrigerator, their flavor will inevitably change over time due to volatilization, oxidation, browning, etc., and they will deteriorate. Furthermore, the changes were even more remarkable when these soup stock materials were extracted by heating and then processed by heat sterilization.

■ In particular, conventional liquid dashi packs that use only dashi ingredients and water and are separated and purified after extraction, or J: Tsuna dashi containing added beef-grade ingredients such as Korebanko seasoning. Liquid seasonings such as punctures have a high water activity value,
Is it really too high to give it shelf life at room temperature? P(I
Since it requires a heat sterilization process (QQ°O or above), it is extremely susceptible to the effects of heat sterilization, and not only does the characteristic flavor of each stock material deteriorate, but it also causes off-taste and odor. In this case, even if the degree of bacterial contamination is controlled to such an extent that the stock wood and the T culm produced therefrom are not a problem when used as food, and even if the high temperature heat sterilization step is omitted and the product is frozen and refrigerated, the flavor may deteriorate over time. The deterioration was significant. Therefore,
The reality is that this scale has not been put into practical use at all, depending on the material used.

■ Among the various conventional liquid seasoning bags containing stock that are obtained by separating and refining the stock material and seasoning liquid after extraction, the so-called water activity value is low, and it can be stored at room temperature at a low temperature. Foods that can be heat sterilized (below 100°C), or food that can be stored by freezing and refrigerating without the heat sterilization process due to sanitary management, are likely to change flavor over time (1) and may not be of good quality. It was not completely satisfactory.

■ In addition, although it is natural to use conventional liquid seasoning bags containing dashi, which are made by powdering the dashi material and adding it as is to various seasoning liquids and mixing and dispersing it, the powdered dashi material is Since it gets mixed into the seasoning liquid, it can make dishes taste bad or cause discomfort. In other words, in addition to good flavor substances, the dashi material contains soluble proteins with large molecular weights that impair the flavor, as well as fishy, dark, bitter tastes, and other unpalatable substances. It contained all the ingredients; it had to be used as a liquid seasoning.

(January of the Invention) An object of the present invention is to solve the conventional problems described in 1-1, and to solve the problems described above, and to solve the problems of the present invention, and to solve the problems described above, and to solve the problems of the present invention. To provide a liquid soup stock pack containing ingredients that takes advantage of a certain flavor, has excellent flavor retention, and is low in cost.

(Means to Solve the Problem) The present inventors conducted various tests on liquid dashi packs containing various dashi materials made from at least fish, seaweed, dried kelp, or dried mushrooms. As a result of extensive research, the following findings were made and the present invention was completed.

■ Dashi ingredients made of one or more of the above ingredients may be stored and sealed in an inner container with good liquid permeability, either as they are, or mixed together with liquids such as water, extracts from the dashi ingredients, or other seasoning liquids. By storing the sea urchin that soaks in the liquid in a tightly packed external container, and attaching a filter to the outer container, or by attaching a filter to the extraction port or making it removable, the contents can be extracted. The oxidative browning of the liquid is significantly reduced and the flavor retention is extremely good, but the product is a liquid stock bag product containing ingredients.

② If you do the above ①, there is no need to repeatedly extract the same stock material 7 times, or separate and purify it. extracted, the extraction efficiency increases, 111
The effects described in j.

(2) By suitably combining two or more of the 01i-42 stock materials, it is possible to extremely easily obtain a liquid dashi pack product containing a dashi material having a novel complex flavor that has never existed before.

■ When taking out the liquid in the outer container, a filter attached to the outer container or the extraction port is used to seal the extracted dashi shells of the stock material and remove the soluble proteins with large lt4 and scum that are eluted into the liquid. Many of the harsh tastes and other unpleasant substances leak out to the outside, and are retained in the outer container and separated from the liquid, so that when drinking, only the liquid rich in good flavor components is left. To be extracted.

(2) In particular, a combination of an outer container with a filter and an inner container with filter M capability is good for rivers due to the mutual effect of both filters. Moreover, these effects are effective even when the packaged product is subsequently heated and/or frozen, and at the same time, the cost is reduced.

The liquid dashi pack containing the dashi material according to claim 1 of the present invention comprises at least one kind of dried fish, dried sardines, dried kelp, or dried mushrooms stored in an inner container 6 having good liquid permeability. Alternatively, a filter may be used so that the two or more types of soup stock 1 and the stock material 1 that is not stored in the same inner container 6 are soaked into the liquid 2 together with the liquid 2 such as water or other seasoning liquid. It is characterized by being housed and sealed in an outer container 5 with or without a filter 4.

The liquid soup stock pack containing the soup stock material according to claim 2 of the present invention is such that the soup stock material 1 contains the soup stock component or does not contain the soup stock component by extraction. It is characterized by certain things.

A third aspect of the present invention provides a liquid soup stock pack containing a stock material, which is characterized in that the liquid stock pack containing a stock material is heated and/or frozen.

(Example) Examples of the liquid dashi pack containing dashi material of the present invention will be specifically described below.

For example, the following stock material 1 is used as the stock material 1 used in the present invention.

Bonito, soda bonito, tuna, mackerel, reed, sardine,
A molded ``μ'' inner cylinder made by processing saury, other horn fish, or their horn meat into fish pieces.

→ Boiled horns of wild fish, horse mackerel, sardines, saury, flying fish, and other fish, clams, red clams, kagi, scallops,
Other Boiled Mouths 7-X Page, - Rikura Shrimp, Shiba Shrimp, Red Shrimp, Ogiami, Part 1 Smell of 71n Old, Part 1
Nijihyaku.

6,000 types of snow crab, red king crab, king crab, and other crabs3; Japanese kelp, ricinus kelp, honey kelp, star kelp, naga kelp, and other dried kelp.

Shiitake, Shimeshi, Oyster mushroom, Enokitake, Matsutake,
Nameko, pine mushroom, wood ear, and other dried mushroom necks.

In the present invention, these soup stock materials 1 are used as they are, or after being crushed, pulverized, or ground into small pieces, or processed as needed. For example, Bai QQ Coffee Liquid Dashi Pack with Dashi Ingredients (heating temperature and time when out of stock, or elapsed time from product production to drinking time)
Considering in etc., 1-? of the size that fits each? i
Cut into small pieces by grinding to 'F-.

In addition, these dashi materials 1 can be made by combining one type or two or more types, but even in the same soup stock, the production area, pressure method, time period, etc. are different from each other. The material 1 is used individually or in combination with T, 1'φ or more. Historically, these stock materials 1 may not only be those from which the stock components have not been extracted, but may also be those from which the stock components have been extracted.

As the outer container 5 used in the present invention, one made of a material and having a shape of 3 fΦ can be used. For example, metal, glass, ceramics,
Bottles (Figs. 1 and 2) and bottles (Figs. 3 and 4) made of wood, paper, synthetic resin, etc., either singly or in combination.
, bags (Fig. 5), jars, barrels, boxes, and other shaped containers, all of which have a pouring capacity of ``]3;
A filter 4 made of a liquid-permeable member made of .
It must be installed inside the spout 3 or can be attached to or detached from the spout 3, and it must also have a good sealing function.

In addition, the outer container 5 is made of a material that does not have air permeability or liquid permeability, or is made of a material that is extremely necessary, in order to enclose the stock material 1 and protect the liquid 2 such as liquid stock and liquid seasonings containing stock. It is desirable that 1Ii-1 Shitake and 1
It goes without saying that it should be made of a material that is resistant to cold weather.

Material of filter 4 or inner container 6 used in the present invention, purchase 3
j'j, *Noh may be Rima-'s. That is, they are easily permeable to water, aqueous solutions such as liquid stock or other seasoning liquids, aqueous liquids, and liquids, and at the same time, they contain the insoluble solids of the material 1 contained therein. Soluble proteins and unpalatable substances with a large volume of 1"-1" are retained in the inner container (5 or 2), and a filter is used to prevent them from permeating outside the container. If it has good functionality, it's better.

Therefore, these liquid-permeable members are generally made of polymers.
Materials made of 91-F cellulose, such as bulbs, cotton, linen, silk, synthetic resins, etc., are suitable, and woven fabrics and non-woven fabrics made of 11i or a mixture of these materials are suitable. ',
1 is used. Depending on the quality and type of liquid 2 of the liquid seasoning containing liquid stock, it may be made of woven fabric 75 made of metal such as aluminum or stainless steel, or a film made of synthetic resin or metal, or a film made by laminating these. It may be one with fine perforations, or it may be a thin plate made of synthetic resin or the like that is directly thermoformed to have fine holes.

1) The filter 4 described in 1.
I: Out L-] Also depending on the structure of 3? ? However, if the outer container 5 is a metal can, for example, as shown in FIG.
10) Seal the top surface with a lid 12 having a pull-top spout 3.

In addition, when the outer container 5 is made of metal th as shown in FIG.
The filter 4 is placed under the arched M12 and sealed.

If the outer container 5 is a bottle like the one shown in Figure 3, please open the
Filter 4 inside part 11 (for pouring [ ] 3 and 1)
The bow is long, and the -to (koen+: 3) is taken.

If the outer container 5 is a bottle as shown in Fig. 4, its pouring (-1
The gap 14 in which the filter 4 is attached to the filter 3 is attached by a fitting type or a screw type.

If the guest container 5 is an aluminum bag as shown in Figure 5, the filter 4 is stretched inside the bag in a folded state as shown in Figure 1), and the bag is opened at cut 15. When the bag is expanded as shown in Figure C, the filter 4 is also expanded. The shaded area A in FIG. 5(a) is a seal portion.

When the stock material 1 is placed in the inner container 6 and then stored in the outer container 5 as shown in FIG. 5, the filter 4 is placed inside the outer container 5, for example, as shown in the figure.

What is shown in FIG. 7 is a case where the outer container 5 is a paper container, in which a cylindrical spout 3 is provided in the outer container 5, and a filter 4 is placed near the bottom of the spout 3. , a cap 15 is removably attached to the -1 side.

The inner container F314 accommodates the stock material I accommodated therein, and the liquid-permeable member described above is used to accommodate the stock material I accommodated in the outer container 5 according to the 1Φ type and shape (especially the size of the outer container 5). This inner container 6 must have the function of being able to heat up to 1F per month, but if possible, it can be heated at low temperature, high frequency current, pressurization, etc. (For 8 garments, gluing or fitting hooks, simple sutures, etc.) It is best to use something that can be easily done once a month.

Therefore, as the rear member for the filter 4 and the inner container 6, non-woven fabrics or woven fabrics such as Japanese paper or filter paper made of fibers of valves and synthetic resins are suitable for any content liquid, and
It is convenient because it is easy to form, weld, adhere, form, and seal, and is also advantageous in terms of cost.

In the present invention, the soup stock material 1, the filter 4, and the guest of honor 2))
5. Using the inner container 6, prepare a liquid dashi pack containing the dashi material as follows.

(2) In the case where the material 1 is housed and sealed in the inner container 6 with good liquid permeability, and the stock material 1 is not housed and sealed in the inner container 6, and water is used as the liquid 2.

Either the raw material 1 that is not stored and sealed in the inner container 6 or the raw material 1 or the water that is stored in the inner container 6 may be stored in the outer container 5 first, but the raw material 1 or Inner container 6
If the stock material 1 and the inner container 6 are easily soaked in water, and the stock material 1 and the inner container 6 are easily soaked in water, they settle quickly in the outer container 5. The next sealing process can be carried out smoothly.

The water used may be cold water, room temperature water, or hot water heated to an appropriate temperature.In particular, when using hot water, of course, hot water close to the temperature of boiling water should be used after it has been sealed. The air (02) inside the outer container 5 is reduced, which is effective in maintaining quality.

If the stock material 1 is not stored and sealed in the inner container 6, or the stock material 1 is stored in the inner container 6, but the material 1 and a specified amount of water are extracted in advance with an extraction device with or without heating. Thereafter, the stock material J, which can be called a stock, is separated into an inner container 6 containing the stock material, and extracted water, which can also be called a liquid stock. This extraction.

After adjusting the water to a specified yield, removing impurities and undesirable components as necessary, and storing the water in the outer container 5, either the dashi material 1 in which the stock components remain after the extraction or the dashi stock in which no dashi components remain. The material 1 may be stored and sealed in the inner container 6 as it is, and then stored and sealed in the outer container 5. In any case, the stock material 1 is used as it is, and the liquid-permeable inner container 6 is used for storage 1, and these are stored together with water etc. in the outer container 5, and then the outer container 5 is should be sealed. In this case, the M ¥n of the outer container 5 to be used is, for example, one in which the storage opening for accommodating the stock material 1, the inner container 6, water, etc., and the spout 3 for removing the liquid stock are separate, In cases where 1 and 3 are used for both storage and pouring, the order and method of attaching and sealing the filter 4 are different. In other words, in the case of an outer container 5 in which a filter 4 is already attached to the spout 3 and a storage opening is provided separately from the spout 3, stock material], inner container 6, water, etc. J: Yes, if you seal the storage port after storing it through the storage port.

In addition, when the storage port and the spout 3 are connected to the container 5, after storing the stock material I, the inner container 6, water, etc. in the storage port, the filter 4 is attached to the storage port, and then the same is carried out. Seal the storage opening.

By doing the above, the liquid dashi pack containing the dashi material of the present invention will be obtained, but by appropriately combining the type and composition of the dashi material 1, and the water spray used, the flavor type and concentration can be changed. Liquid dashi packs containing various types of dashi ingredients are available.

0 ■ When using the extract from the stock material I as the liquid 2.

This uses the brewed LH night from Dashi Ingredient 1 in place of the water in (2) above.

In this case, the extract as the liquid 2 may be the same or different from the stock material 1 in the outer container 5 in terms of seeds and composition.
It may be obtained from. In addition, it is good to set the moisture level and 11 degrees appropriately.

Therefore, it is not only the dashi materials 1 made of horns, potato necks, Q'/X dried mushrooms, or dried mushrooms that are used in the present invention, but also various dashi materials 1 other than these. By selecting or combining them as appropriate, extract them in advance using these stock materials and water, and use the extracted filtrate obtained by separating and purifying them.Other treatments include A liquid dashi pack containing dashi material of the present invention is prepared in the same manner as in the case of @ above.
Liquid dashi packs containing various dashi materials can be obtained with a greater variety than in the case of iii.@.

0. When using other seasoning liquid as liquid 2.

In this case, instead of the water or the extract from the stock material 1 in @ or ■, another seasoning liquid is used as the liquid 2.

In this case, the other seasoning liquids are water and dashi ingredients only.
: It is distinguished from the extract obtained by water and other food materials (
(excluding the extract from the stock material), or an aqueous solution or aqueous emulsion consisting of water, the extract from the stock material, and other food materials. Therefore, salt, sugar, alcoholic beverages, milk, and milk-C
products, flavor seasonings, fruit juices, honey, acidulants, I flavorings, P I-1 regulators, fragrances, vitamins, stabilizers, or other food materials, etc. An aqueous solution or aqueous emulsion is used alone or in combination as a seasoning liquid. However, among these other seasoning liquids, it has a high soluble solid Ifg content or has a strong emulsifying power, and is suitable for foreign guests. 35 Pouring ``Those that cannot easily pass through the filter 4 attached to 13 or the liquid-permeable member of the inner container 6 cannot be used as other seasoning liquids.

The song will be made into a liquid dashi pack containing dashi ingredients in the same way as in 1.0 or ■.

In the present invention, the other seasoning liquid as the liquid 2 is stored in the outer container 5 together with the inner container 6 which has been sealed 11. In this case, the other seasoning liquid is mixed with the water constituting the other seasoning liquid. Other food materials (excluding the extract from the stock material) or water and the extract from the stock material I and other food materials are mixed and dissolved in advance to form a so-called other seasoning liquid, and then the outer container 5 I+! ,! It may be mixed and dissolved to make other seasoning liquids. This song is processed in the same manner as in the case of @ or (0) to form a liquid dashi pack containing the dashi material of the present invention.

In this case, the type and composition of the dashi material 1, the type and composition of the dashi, and the type and composition of the other seasoning liquid to be used, as well as the base, will be combined as appropriate. It can be made into a liquid dashi pack containing ingredients.

Dashi ingredients contained in Dashi material I are the same type as Dashi material 1
In that case, it is desirable to extract the same stock material 1 in advance and adjust the stock components contained in the extracted water to the specified yield. If this is done, the resulting beverage in the liquid dashi pack will contain the minimum amount of dashi ingredients.

The liquid dashi pack containing the dashi material obtained as described above is then stored or imparted with preservability as follows.

In other words, the liquid dashi pack containing the ingredients listed in 11-layer I can be frozen and refrigerated as it is, or frozen and refrigerated after intense heating, or heated (pressurized heating). If a sufficient sterilization effect can be obtained with liquids (including 1j11), please store them as they are without freezing or refrigeration. Nouri, especially the stock material I used, the inner container 6, water,
If the liquid stock, other seasoning liquids, and materials such as the outer container 5 are not heated, or even if they are heated, a sufficient sterilizing effect cannot be obtained. Of course, the materials used are also ν, and the manufacturing environment is also hygienic.
No problem. Manage it twice and finish it ten times.

In the present invention, the stock material l may be one in which all the components of the stock have been extracted. In this case, even if the same material 1 is placed in the outer container 5 so as to be soaked in the liquid 2 (inner container 6), the stock components will not be extracted, but the antioxidant effect (described later) will be Therefore, if liquid 2 and the extract from dashi material 1 are used in combination, a liquid dashi bag with excellent flavor retention but containing the material will be obtained.

Here it is! - The explanation for using 6 for content 2 is when one inner container 6 is housed in one outer container 5. The following inner containers 6 may be housed in one outer container 5.

(Effects of the Invention) (1) Since the stock material 1 is constantly soaked in the liquid 2 in the outer container 5 until it is used, the stock components are naturally sufficiently extracted 111 by the liquid 2 over time. become. Therefore, the extraction efficiency is greatly increased, and the same amount of soup stock components as in the past can be extracted using less river stock material 1, and the amount of stock material 1 can be saved. Moreover, Dashi Material 1 is less affected by its dissolved oxygen and grade 2, and its oxidation and browning are effectively prevented, resulting in its flavor,
It has extremely good storage stability. Although the cause of this effect has not yet been fully investigated, it is probably due to the effect of the antioxidant substances contained in the dashi material 1 itself coming into contact with or gradually dissolving in the liquid 2. . In any case, the oxidative browning of not only the raw material 1 but also the liquid 2 containing the stock components is significantly reduced, and the flavor retention is extremely excellent.

In particular, those that undergo heat extraction or heat sterilization processes, or those with high water activity values? In the case of night products, there is almost no effect on the crystallinity and the amount of oxygen present, and the effect is significant, resulting in good quality culms that are far incomparable to the conventional products mentioned in 1). .

(2) If the foreign guest 2x5 is equipped with a filter, do not use the foreign guest when using it. (Liquid 2 in 5 is poured out through the same filter 4, so at this point, the insoluble solids in the stock material 1 are reduced to dashi, and the large soluble solids P are eluted into the liquid 2 and spoils the flavor.) Most of the protein, fishy smell, bitterness, acrid taste, and other unpleasant substances are retained in the outer container 5 as residues, and can be separated into solid and liquid from the container.

In addition, when using the conventional dashi material 1 powder, which is mixed with molecules K after seasoning and used as is, the powder of the dashi material 1, which has already become stock bones, and other unpleasant substances, etc. It does not mix into the liquid to be served, canceling out its good flavor, making the food taste bad, or causing discomfort. Therefore, it is possible to pour out a beverage that selectively contains only the distinctive and pleasant flavor substances possessed by the dashi wood.

(3) Even when using two types of Dashi Ingredient 1 in combination, the dashi ingredients can be sufficiently extracted, so you can extract Dashi Ingredient 1 individually by setting its temperature and time. The temperature of the liquid 2 stored in the outer container 5, the temperature and time of heating after sealing the outer container 5, or the temperature and time of heating after sealing the outer container 5, or the temperature and time of heating after sealing the outer container 5, or the temperature of the liquid 2 stored in the outer container 5 without separating or purifying or mixing the extracted filtrate, or the temperature and time of heating after sealing the outer container 5, or the temperature and time of heating after sealing the outer container 5, or the temperature and time of heating after sealing the outer container 5. By appropriately combining these, taking into account the elapsed time, etc., it is possible to extremely easily produce a liquid dashi pack product containing dashi materials that has a novel complex flavor that has never existed before.

(4) In the case of iii'1, the stock material 1 that is placed in the inner container 6 with good liquid permeability is constantly soaked in the liquid 2 that permeates into the content 236. The same effect can be obtained. In this case, since the inner container 6 has a filter effect, the inside of the outer container 5 and its spout 3!
With A and filter 4, it is possible to pour out the liquid seasoning as a liquid seasoning with even higher quality.9 (5) As before, extracting the dashi wood l filtration,
It does not require the separation and purification of king culm by centrifugation, distribution, etc., and it also does not require the step of separating the extracted filtrate with first fluid, knee synovial fluid, etc., and then mixing these together.
The settings 0jll and F can be omitted. Therefore, the production method is the conventional one: Dashi made from eel-based soup stock, +i
Since there is no insoluble solid matter or oily residue of material I, and there is no need to dispose of it, it is very suitable for varnish 1.
The material is thicker than the moon, and the body is exposed and it becomes the back.

[Brief explanation of drawings]

Figs. 1 and 2 show different embodiments of the liquid soup stock bag containing stock material of the present invention, in which a is a view from the f-plane, l] is a longitudinal cross-sectional view, and Figs. The figure is a longitudinal cross-sectional view of a different embodiment in which the outer container of the liquid soup stock bag containing the same material is a bottle, and Figure 5 shows an example in which the guest 2K of the liquid stock soup bag containing the same material is a bag-shaped container. Zumonoteari, 21
is a perspective view, l] is a vertical cross-sectional view, C is a vertical cross-sectional view with the filter open, Fig. 6 is an explanatory diagram of an embodiment using Content 2 (of the present invention), and Fig. 7 is the same material. (This is an explanatory diagram showing an example in which the outer container of the bare body bag is a paper container. ■The bare material 2 is the l complex 3.) 4 is the filter 5, and the outer container 6 is the inner container. Izuhidai Ninben Co., Ltd.

Claims (3)

[Claims] (1) Dashi material 1 containing at least one or more kinds of dried fish, dried sardines, dried kelp, or dried mushrooms stored in an inner container 6 with good liquid permeability and sealed in the same inner container 6 An outer container 5 with a filter 4 or without a filter 4 so that the unsealed stock material 1 is soaked into the liquid 2 together with the liquid 2 such as water or other seasoning liquid.
A liquid dashi pack containing dashi ingredients, which is characterized by being sealed and stored in a container. (2) The liquid dashi pack containing dashi material according to claim 1, characterized in that the dashi material 1 contains a dashi component, or is extracted in advance and does not contain a dashi component. . (3) Claim 1, wherein the liquid dashi pack containing the dashi material is heated and/or frozen.
Or a second liquid dashi pack containing dashi ingredients.