JPH0471472A - Production of extract and soup - Google Patents

Abstract

PURPOSE:To obtain an extract or soup excellent in clearness and taste, useful as e.g. beef consomme through such a way that, when an extract etc. is to be made clear taking advantage of the coagulation of albumen by heating, the pH level of said extract etc., is, in advance, adjusted to a specified weakly acidic region using an acid. CONSTITUTION:When an extract derived from the meat and/or bone of an animal such as chicken, cow or pig, or a soup such as bouillon or consomme, prepared by adding vegetables and spices to the above stock followed by extraction is to be made clear and improved in taste and flavor taking advantage of the coagulation of albumen by heating, the pH level of said extract or soup is, in advance, adjusted to 4.0 - 6.0 (pref. 5.4 - 5.8) using an acid (e.g. hydrochloric acid, lactic acid, citric acid), and the resultant extract or soup is heat-treated under a higher pressure (pref. 0.8 - 1.1kg/cm<2>) pref. at 101 - 115 deg.C, thus obtaining the objective extract, or soup.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing extracts and soups, and more specifically, extracts of meat, seafood, etc. that are clear and have excellent taste, flavor, etc. consomme.

This relates to a method for producing soups such as hot water.

[Prior Art and Problems to be Solved by the Invention] It is a widely known technique to clarify soups such as beef consommé by utilizing the heat coagulation reaction of egg whites. In addition, by performing clarification using this method, off-odor
It is well known from experience that unpleasant tastes are removed and the taste and flavor are improved (hereinafter, the expression "clarification" in the present invention also includes this concept).

However, the above-mentioned conventional techniques are mainly used for specific soups such as beef consommé on a cooking scale in restaurants and the like, and have almost never been used industrially. In this way, the clarification technology that utilizes the heat-coagulation reaction of egg whites is intended only for specific soups, and even when this technology is applied to extracts, egg white coagulation itself is difficult to occur depending on the type of extract. It was impossible to apply it to all extracts and soups due to problems such as the presence of certain ingredients.

Furthermore, with conventional techniques, the strength of aggregated albumen is weak and easily crumbles upon impact, making it difficult to implement on an industrial scale and requiring special equipment such as a centrifuge to remove crumbled albumen. However, there were some shortcomings such as:

The present invention solves the drawbacks of the conventional soup clarification method using the heating coagulation reaction of egg whites, is applicable to a wide range of extracts and soups, and can be carried out on an industrial scale. The purpose is to provide a method for clarifying extracts and soups.

[Means to solve the problem]

As a result of repeated studies to solve the above problems, the inventors of the present invention discovered that if acid is added to extracts and soups in advance to adjust the pH, egg whites can be easily aggregated and clarified. Ta. Furthermore, we focused on the fact that when performing clarification, raising the final temperature would cause the egg white to harden and condense, so we attempted clarification by raising the final temperature under pressurized conditions and found that it agglomerated. The inventors have discovered that the resulting egg whites undergo dehydration and shrinkage, increasing their strength, making them less likely to crumble upon impact, and less likely to clog filter cloths, etc., and have completed the present invention.

That is, the present invention utilizes the heating coagulation reaction of egg whites to clarify extracts and soups and improve their taste and flavor by adjusting the pH of the extracts and soups to 4.0 to 6.0 using acid in advance. The present invention provides a method for producing extracts and soups, which is characterized by adjusting the extracts and soups.

There are no restrictions on the extracts and soups covered by the present invention.
For example, extracts extracted from the meat and/or bones of animals such as chicken, cow, and pig, meat and/or bones of white fish, shrimp, crab, etc., and vegetables as well as these raw materials.

There are soups such as bouillon and consommé made with spices. The extract may be extracted from a single raw material or from two or more raw materials. Also,
The extract can be used as it is or at an appropriate concentration (preferably 14
% or less).

In the present invention, in order to clarify the above-mentioned extracts and soups and improve their taste and flavor by utilizing the heating coagulation reaction of egg white, the pH of the above-mentioned extracts and soups is adjusted to 4.0 to 6.0 using acid in advance. Adjust to. By adjusting the pH and then clarifying, the albumen easily aggregates.

In the present invention, the acid used to adjust the pH of extracts and soups may be any acid that is acceptable as a food additive, such as hydrochloric acid.

Edible acids such as lactic acid and citric acid are preferred.

These acids are added to extracts and soups and adjusted to pH 4.0 or more and pH 6.0 or less, preferably pH 5.4 to 5.8. If pl exceeds 6.0, the aggregation of egg white will be incomplete and clear extracts and soups will not be obtained. Also, p
If H is less than 5.4, excessive sodium chloride will be produced during neutralization, which is undesirable in terms of taste.

Next, add egg white to this and stir well to homogenize, preferably heat under pressure to coagulate the egg white and extract,
Clarifies soups. The amount of egg white to add is extract,
It varies depending on the type of soup, its concentration, the content of inorganic salts, etc., but it is usually an extract.

It may be 0.2 to 5.0% based on the total amount of soups.

Since egg white tends to coagulate more firmly if the final temperature is raised, it is preferable to heat the egg white under pressure. Usually, the heating temperature is set to 101°C or higher so that the pressure is 0.1 to 1.6 kg/ad, preferably 0.8 to 1.1 kg/cffl, and other quality problems such as browning and burnt odor are avoided. It is desirable to reach a higher temperature as long as it does not affect the temperature, and specifically it is desirable to reach a higher temperature than 115°C.

As mentioned above, when heated under pressurized conditions, the agglomerated egg whites dehydrate and shrink, increasing their strength, making them less likely to crumble under impact, and less likely to clog filter cloths, etc., making them difficult to clarify. Extracts and soups can be easily obtained.

〔Example〕

Next, the present invention will be explained in detail using test examples and examples.

Test example! Bx, 5.6 chicken extract (pH 6,3), add IN hydrochloric acid to the chicken extract to adjust the pH to 6.2, 6, 0°5
．． An extract adjusted to 8.5.6 was prepared, and egg white corresponding to 2% of the total amount of the extract was added thereto and thoroughly stirred and mixed.

This was heated in a boiling water bath for about 15 minutes, and heating was stopped just before the extract boiled. In the hot water bath (water temperature 100)
After being allowed to stand for 10 minutes (°C), the presence or absence of albumen coagulation and clarification were visually examined.

pH 6,3 6,2 6,0 5,8 5. to The results are shown in Table 1.

Table 1 Agglomerated state of egg white ++ ＋＋＋＋ ＋＋＋＋＋＋ ＋＋＋＋＋＋ Clarification ++ ++ Ten ++ ＋＋＋＋ Agglomerated state of egg white 1 to ++: No aggregation or incomplete.

100~++10+: Incomplete, 100+10+
10+, Good clarification ~+: Almost no change.

Shiju~+++: Slightly clear, ++++++: Almost completely clear As is clear from Table 1, in the case of no pH adjustment, almost no aggregation of egg white occurred, and the obtained extract was cloudy or cloudy. In addition, no significant improvement effect was observed when the pH was adjusted to 6 or higher, but when the pH was adjusted to 6 or lower, the egg whites quickly aggregated and a clear extract was obtained.

Test Example 2 Balk extract (1) of Bx, 5.6 (86.3), IN hydrochloric acid was added to the Balk extract to adjust the pH to 6.1, 5.9.
Extracts adjusted to 5.8 and 5.6 were prepared and subjected to the same operations as in Test Example 1, and the presence or absence of egg white coagulation and clarification were visually examined. The results are shown in Table 2.

Table 2 H 6,3 6,1 5,9 5,8 5,6 Agglomerated state of egg white +++ +++ ＋＋＋＋＋ ＋＋＋＋＋＋ ＋＋＋＋＋＋ Clarification scholar + Ten plus ＋＋＋＋ ＋＋＋＋ Agglomerated state of egg white 1 to 10+: no agglomeration, ++10~10+++: Incomplete.

or incomplete.

+10++~10++10+10, Good Clarification 1 to +: Almost no change.

+10 to 10++: Slightly clear, 10++: Very complete (As is clear from Table 2, in the case of the one without pH adjustment, the aggregation of egg white was incomplete and the resulting extract was cloudy. In addition, no significant improvement effect was observed when the pH was adjusted to 6 or higher, but when the pH was adjusted to 6 or lower, the albumen quickly aggregated and a clear extract was obtained.

Test Example 3 The following experiment was conducted to investigate the relationship between the final temperature, cohesive strength, and filtration characteristics in extract clarification using egg white (hereinafter referred to as egg white treatment).

Hydrochloric acid was added to chicken extract extracted from chicken bones in a conventional manner to adjust the pH to 5.8. To this, egg white was added to make up 2% of the total amount of the extract, and the extract was clarified by heating using an autoclave. At this time, the final temperature reached is 100°C, 2105°C, 110°C, 11
5°C, 120°C and 125°C, and after holding for 10 minutes at each reached temperature, 35 mesh and 80
The filter cloth was filtered in order, and the weight of the filter residue and the passed extract was measured. The results are shown in Table 3.

Table 3 100 2.5 Coagulated albumen 16.7 Coagulated egg white extract 105 8.8 Coagulated albumen 11.7
Coagulated egg white + extract 110 12.1 Coagulated egg white 7
．． 2 Coagulated egg white extract 115 14.1 Coagulated egg white 3.4 Coagulated egg white extract 120 14.8
Coagulated egg white 2.4 Coagulated egg white + extract 125
14.5 Coagulated egg white 3,2 Coagulated egg white + extract 3
Since relatively large lumps of coagulated albumen were mainly trapped on mesh No. 5, the weight of the filtration residue on mesh No. 35 represents the strength of coagulated albumen, that is, its resistance to crumbling. In addition, it was found that the remaining extract due to the clogged filter cloth and the finely crumbled coagulated egg white were trapped above the 80 mesh. The weight of the filtration residue indicates the ease with which the coagulated albumen crumbles and the likelihood of clogging of the mesh.

The weight of the filtration residue trapped on the 35 mesh increases as the final temperature reached during egg white processing increases, and conversely, the weight of the filtration residue trapped on the 80 mesh increases as the final temperature reached during egg white processing increases. Diminished. This tendency was particularly noticeable in the range of 110 to 115°C, and no large difference was observed in the range of 115 to 125°C.

From this, it is clear that when processing egg whites, by setting the final temperature higher under pressurized conditions, the coagulated egg whites will become stronger and less likely to crumble, and will also be less likely to clog filter cloths. It became.

Hydrochloric acid was added to the chicken extract of Example It (solid content 10%, pH 6.5) to adjust the pH to 5.8. Add 40 kg of dissolved frozen egg white to this and stir well to homogenize.
1 and 2 were placed in a large capacity autoclave and heated under pressure. Heating was continued until the extract temperature reached 120°C, after which heating was stopped and maintained for 10 minutes. The extracted extract was passed through a 60-mesh filter cloth to trap coagulated albumen that crumbled and flowed out. As a result, the coagulated egg white is 6
The chicken extract was completely trapped in the filter cloth with 0 mesh, and a clear chicken extract was obtained.

Further, the obtained clear extract was diluted to have a solid content of 2%, and the transparency was measured and sensory evaluation was performed. The transparency of the obtained extract is l7. 0cm, which was much clearer than the 1.28cm before clarification, and the obtained extract had good rough taste, fishy taste, and flavor.

〔Effect of the invention〕

According to the present invention, extracts and soups that could not be clarified in the past can be clarified, and the process can be carried out on an industrial scale with only simple equipment without the need for special equipment. .

Claims (2)

[Claims] (1) When using the heat coagulation reaction of egg whites to clarify extracts and soups and improve their taste and flavor,
Adjust the pH of the extract and soup to 4.0 using acid in advance.
A method for producing extracts and soups, which comprises adjusting the content to 0 to 6.0. (2) The method for producing extracts and soups according to claim 1, which comprises heating under pressure to a temperature of 101° C. or higher.