JPH0458868A - Production of aseptic packed liquid stock - Google Patents

Abstract

PURPOSE:To obtain the title liquid stock having excellent shelf stability, fragrance, flavor and taste, by reducing an amount of dissolved oxygen in liquid stock before sterilization and in packaging and sealing after the sterilization, making an amount of oxygen in a container into <= a given amount based on the liquid stock contained. CONSTITUTION:For example, in extracting dried bonito, etc., with purified water such as distilled water to give liquid stock, sterilizing the liquid stock, packing the liquid stock under a sterile condition into a container and sealing, an amount of dissolved oxygen in liquid stock is reduced before sterilization and in packing and sealing and packaging (preferably aseptic packing and packaging) after the sterilization, finally the amount of oxygen in liquid stock contained is made <=3ppm, preferably <=0.5ppm to give the objective liquid stock.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing an acebutic packaged liquid soup stock that retains the original aroma, flavor, and taste of the stock and can be distributed at room temperature for a long period of time.

[Conventional techniques and their problems] In recent years, cooking has become simpler due to changes in eating habits, and the basics of cooking and cooking, such as dashi, are becoming more and more popular. There are many kinds of soup stock etc. on the market. Room-temperature products include retort sterilized products and acebutically packaged products, and low-temperature products include frozen products and chilled products. However, retort sterilized products have problems such as flavor deterioration due to sterilization, and acetic packaged products have problems such as flavor deterioration during storage. . In addition, low-temperature products have the problem of high costs during distribution and storage, and frozen products require more time and effort to thaw.

[Means for Solving the Problems] As a result of intensive studies on the above-mentioned problems, the inventors of the present invention have found that the original aroma, flavor, and taste of dashi stock can be maintained and it is simple, and furthermore, the aroma and taste can be maintained even when stored at room temperature. Deterioration of flavor is extremely small,
This led to the invention of a method for producing liquid soup stock that can be distributed at room temperature for a long period of time. That is, the present invention relates to a method for producing an acetate-packaged liquid broth, in which the amount of dissolved oxygen in the extracted broth is reduced in advance, and then sterilized, and the amount of oxygen in the container is limited to a low level during filling. First, regarding the extraction of dashi stock, the present inventors have found that dashi stock extracted with purified water has the original flavor and taste of the dashi material, compared to tap water. In other words, dashi extracted with purified water does not have the harsh and astringent taste that occurs in dashi extracted with tap water, and has a rich, rich flavor.
It is thick and can be said to be a high-quality soup stock. Purified water here refers to water that has been subjected to treatments such as distillation and ion exchange to remove impurities as much as possible. Dashi ingredients include bonito flakes,
Usual Japanese-style dashi ingredients such as Muneta-bushi, mackerel-bushi, mackerel-bushi, bonito flakes, other dried fish, dried sardines, kelp, shiitake mushrooms, and other Western-style and Chinese-style dashi ingredients can be used, and their shapes include powdered,
It may be in the form of granules, flakes, or blocks. As for the extraction method, either a batch method or a continuous method can be used, and it is preferable to extract for a short time to obtain the aroma of fresh soup stock, and to extract for a long time to obtain the aroma and flavor of boiled soup stock. Further, 5'-TMP was extracted with purified water.

By adding 5'-C, MP, and monosodium glutamate, it is also possible to increase the taste titer while maintaining the original flavor quality of the soup stock.

In order to distribute the extracted stock at room temperature, sterilization, filling, and
It is necessary to do packaging. In order to avoid deterioration of the quality of the stock as much as possible due to heat, it is recommended to combine sterilization using a continuous high-temperature short-time sterilizer such as a plate heat exchanger or a scraping-type heat exchanger, as well as acetic filling and packaging. preferable. In acetic filling and packaging, the stock and containers are individually sterilized and then filled and packaged aseptically, so unlike retort sterilization, unnecessary heat load is not applied to the stock, and quality deterioration during sterilization is less likely to occur. In addition, it is desirable to keep the amount of dissolved oxygen in the stock as low as possible by deaeration treatment, etc. before sterilization, specifically, ippm or less,
Preferably, it is 0.5 ppm or less. Through this treatment, it is possible to obtain sashimi with no quality deterioration due to sterilization. Furthermore, the present inventors have found that by suppressing the amount of oxygen in the container to 3pplIl, preferably 0.5ρρm or less relative to the liquid volume when filling the soup stock, quality deterioration during storage is reduced compared to conventional liquid soup stock and related liquid seasonings. We have found that this can be dramatically reduced. The amount of oxygen in the container is the total amount of dissolved oxygen in the soup stock itself and the amount of headspace oxygen in the container. If the amount of oxygen in the container exceeds 3 ppm, the aroma and flavor of the soup stock will rapidly weaken during storage, and an off-flavor will develop, leading to quality deterioration. In order to keep the amount of oxygen in the container to a low level, first, before sterilizing the stock, degas it using a deaerator, etc.
Removes the amount of dissolved oxygen in the soup stock. As mentioned above, this process
It can also prevent quality deterioration during sterilization. Furthermore, if headspace air remains in the container during acetic filling and packaging, it is necessary to replace the headspace air with an inert gas such as nitrogen gas, carbon dioxide gas, or a mixture thereof to remove oxygen in the container. There is.

Examples are shown below.

Example 1 30 parts by weight of coarsely crushed bonito flakes were added to 100 parts by weight each of distilled water and tap water, and the mixture was stirred and extracted in a jacket pot at 90°C for 30 minutes, and then filtered. However, 5' in the 100-layered part
-0.5 parts by weight of TMP was added, and after deaeration, sterilization was performed at 127°C for 160 seconds using a plate heat exchanger. Furthermore, acetic filling and packaging of a 0.2 L liquid submerged seal type was performed, and the taste quality of the obtained prototype product was evaluated. There is no head space in the container of each prototype, and the amount of dissolved oxygen is 0. It was lppm. Sample preparation and evaluation methods were as follows.

(1) Sample No. 1; 5-fold dilution with tap water of a prototype extracted with tap water; No. 2; 5-fold dilution with distilled water of a prototype extracted with tap water; 3; Distilled water (2) Evaluation method 1) Two-point presentation selection method by a trained panel of 20 people 2) For evaluation items, see the table below.Evaluation results 11.Sample No. , 1, Example 2 In a countercurrent extractor, 100 parts by weight of ion-exchanged water was brought into contact with 25 parts by weight of pulverized dried sardines at 85°C for 20 minutes, and after extraction, the mixture was filtered. The obtained stock was degassed using a dealerator, and then stock with a dissolved oxygen amount of 0.2.4.2 ppm was prepared. After that, it was sterilized for 10 seconds at 135°C in a plate heat exchanger, and then acetic filling and packaging of a 0.2L submerged seal type was performed, and the obtained prototype product was evaluated. There is no headspace inside the container of each prototype, and the amount of dissolved oxygen is O,i
ppm (9 sample No. 1) and 4.0 ppm (sample No. 2). The evaluation was carried out using a 7-fold dilution of each prototype with ion-exchanged water, and an unsterilized product as a control. The evaluation method is Example 1. The same is true.

Example 3 In a countercurrent extractor, 100 parts by weight of ion-exchanged water was brought into contact with 35 parts by weight of coarsely crushed bonito flakes at 90°C for 30 minutes, and after extraction, the mixture was filtered. However, 0.5'-IMP was added to 100 parts by weight of the obtained product.
Add 2 parts by weight and degas with a deaerator to reduce the amount of dissolved oxygen to 0.
．． It was set to 1 ppm. After that, sterilize at 130'C for 30 seconds in a plate heat exchanger to aseptically remove 1.8L.
After filling into sterilized aluminum foil bags, the headspace air was replaced with nitrogen gas to adjust the amount of oxygen in the container, and the bag was sealed. The amount of oxygen in the container of each prototype obtained was 0.2.2.
5.5.2 ppm, and their storage stability was evaluated.

Storage conditions and evaluation methods were as follows.

(1) Storage conditions 1) Temperature 24°C 2) Relative humidity 78% (2) Sample; No. 1; Oxygen content in container 0.2 ppm
Prototype No. 2; Oxygen content in the container 2.5 ppm Prototype No. 3; Oxygen content in the container 5.2 ppm Prototype (3) Evaluation method; Five trained panels evaluated each sample using ion-exchanged water. The 10-fold diluted solution was subjected to sensory evaluation.

The contrast is Immediately after extraction under the same conditions as above It was laid out.

(4) Results

Claims (2)

[Claims] (1) Sterilize the liquid stock and fill it into containers under aseptic conditions.
A liquid stock characterized by reducing the amount of dissolved oxygen in the liquid stock before sterilization when sealing it, and finally reducing the amount of oxygen in the container to 3 ppm or less of the liquid stock content in the filling and sealing process after sterilization. manufacturing method. (2) The method for producing dashi according to claim 1, characterized in that purified water such as distilled water or water treated with an ion exchange resin is used as the water for extracting the dashi.