JPH10271974A - Preparation of soup stock, soup and preparation of soup - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soup that forms no floating ring of fine pieces of dried fish shavings on the soup surface and has good flavor and clearness without fishy smell. SOLUTION: In the production of the soup stock, one or more kinds of dried bonito, dried frigate mackerel, dried mackerel or dried horse mackerel as raw materials is used as raw material to effect extraction of the dried fish with hot water. The resultant extract is filtered through a filter of 40-160 mesh. The objective soup is produced by admixing a seasoning solution to the extracted soup stock without filtration, then filtering the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soup stock such as noodle soup or ten soup, and a method for producing soup and soup.

[0002]

2. Description of the Related Art Conventionally, soups are generally made by boiling soup stock and other ingredients to extract umami components and removing the soup, and then adding a seasoning solution comprising soy sauce, sugar, mirin, salt, sodium glutamate, and the like. It was manufactured by mixing.

[0003] However, since the soup obtained by such a method contains fish knot powder in the soup, the powder floats on the upper part of the soup to form a so-called floating ring.
When the soup is packed in a transparent container made of glass or plastic and distributed, there is a problem that the commercial value is significantly reduced. Therefore, in the prior art, in practice, the soup stock or the soup stock was added to the soup stock and then filtered through celite to completely remove the fish knot powder. However, if the fish knot powder is completely removed by celite filtration, the occurrence of rings can be prevented, but this time, a problem arises that only soy sauce with no flavor can be obtained. I was equally coveted.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional problems, and an object of the present invention is to provide a soup stock and a soup which have a good flavor without causing a floating ring due to fish knot powder. Aim.

The inventor of the present invention has conducted various studies in order to achieve the object, and as a result, has been able to use a specific fish knot as a stock material and to reduce the fish knot powder contained in the stock from 40 to 16%.
If it passes through 0 mesh, there will be no unusual feeling on the tongue without the formation of a floating ring with fish knot powder,
In addition, the inventors have found that a soup and a soup with a good taste without a fishy odor can be obtained, and the present invention has been completed.

[0006]

That is, the present invention provides a hot water extraction process using one or more of the present katsuobushi, soda katsuobushi, sababushi and ajibushi as raw materials and then the obtained extract , Which is filtered through a 40-160 mesh filter; one or two of soups and bonito, soda bonito, mackerel, and ajibushi obtained by the method and containing A method for producing soup, wherein the soup is obtained by subjecting it to hot-water extraction as a raw material, then adding and mixing a seasoning solution obtained, and filtering the mixture through a 40-160 mesh filter. It is.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, one or two or more of bonito, soda bonito, mackerel bonito, and bonito are used as soup stock materials. At least one of the Soda Katsuobushi and at least one of the Sababushi and the Ajibushi may be used in combination, and more preferably, the combination of the three or four types of fish knots may be used to produce more flavorful soup and soup. It is particularly advantageous in obtaining. When these fish knots are used in combination, the content of this katsuobushi or / and / or Soda katsuobushi is 10 to 90% by weight, and the ratio of mackerel or /
Particularly good results are obtained when the amount is set to 0 to 10% by weight. By the way, when the content of the mackerel and / or the horse mackerel is less than 10% by weight, it is difficult to obtain a strong soup taste, while when it exceeds 90% by weight, it tends to have an oily flavor.

[0008] The hot water extraction treatment in the present invention may be the same treatment as ordinary boiled fish. For example, the shaved knot of the raw fish knot is placed in boiling water and heated at 95 to 100 ° C for 5 to 20 minutes. It is done by doing.

The production method of the soup stock of the present invention is carried out by filtering the extract obtained by the hot water extraction through a 40-160 mesh filter. In other words, the filtrate contains fish knot powder that passes through 40 to 160 mesh. However, as is apparent from Test Example 2 described later, when filtered with a filter having a coarser than 40 mesh, even the fish knot powder that does not pass through the 40 mesh remains, and a floating ring is generated.
Filtration with a filter finer than the mesh removes the fine powder, and even the fish knot powder passing through the 160 mesh does not remain, so that the flavor is lost and the object of the present invention cannot be achieved.

[0010] The soup of the present invention is a soup obtained by the above-mentioned method, and containing, for example, a seasoning solution comprising soy sauce, sugar, mirin, salt, and, if necessary, sodium glutamate. After heating and mixing, the mixture can be produced by cooling and then adding appropriate water.

[0011] Further, in the method for producing soup of the present invention, an extract obtained by the same hot water extraction treatment as above using the same soup stock as described above, without filtering, is directly added to soy sauce. , Sugar, mirin, salt, and other seasonings consisting of sodium glutamate etc.
After cooling after heating and mixing, the mixed solution is mixed with 40 to 1 as above.
It is also performed by filtering through a 60 mesh filter.

[0012]

The present invention will be further described with reference to the following examples.

Example 1 1.6 kg of commercially available bonito flakes cut with a Toba bonito cut-off knives machine, 1.6 kg of bonito flakes of Soda, 1.6 kg of sword-shaped scallop and 0.4 kg of sword-shaped bonito A total of 4.0 kg of the mixed scraping was used as a raw material, and this was put into 50 liters of boiling water and boiled at 95-100 ° C for 15 minutes to obtain an extract. Next, the obtained extract was filtered through a 40-mesh filter to obtain a stock.

Example 2 Obtained in Example 1 except that 47 liters of concentrated soy sauce 3
Add 2.0 liters, 10.0 kg of sugar, 10.0 liters of mirin and 0.8 kg of salt, adjust the volume to 100 liters by adding water, heat and mix to a maximum temperature of 85 ° C, and make a 2-fold concentrated soup. Obtained. The obtained soup was filled in a 400 ml transparent bottle and allowed to stand for 7 days, but no formation of a floating ring was observed.
Moreover, it had a strong soup taste, was rich and had a good flavor.

Example 3 To 47 liters of the extract obtained in Example 1 was added concentrated soy sauce 3
2.0 liters, 10.0 kg of sugar, 10.0 liters of mirin, and 0.8 kg of salt were added, and mixed by heating to a maximum temperature of 80 ° C. Then, after cooling to room temperature, the mixture was filtered through a 40-mesh filter, and water was added thereto to adjust the volume to 100 liters to obtain a double-concentration type soup. The resulting soup did not show any formation of a floating ring, was strong in taste, rich and had a good flavor.

Test Example 1 A soup was obtained in the same manner as in Example 2 except that the amounts of the present bonito, soda bonito, mackerel, and makobushi were changed to those shown in Table 1. Each obtained soup was filled in a bottle, and after standing for 24 hours, the appearance and flavor were evaluated and evaluated by a panel of 12 persons based on the evaluation criteria shown in Table 2. Table 1 shows the results as average values.

[0017]

[Table 1]

[0018]

[Table 2]

Test Example 2 A soup was obtained in the same manner as in Example 2 except that the mesh size of the filter for filtering the extract was changed to that shown in Table 3 (including the case where no filtration was performed). The obtained soup (passed through a 200-mesh filter, but used) was further filtered through celite to obtain a soup from which fish flake powder was removed, and used as a control. The appearance and flavor of each obtained soup and control product were evaluated and evaluated in the same manner as in Test Example 1. Table 3 shows the results as average values.

[0020]

[Table 3]

Example 4 Shaved Katsuobushi 0.8 kg, Soda Katsuobushi 0.8 kg
Except for using 0.2 kg of saba-bushi and 0.2 kg of sashimi-bushi, and using a 100-mesh filter, a soup was obtained in the same manner as in Example 1, and then a soup as in Example 2. Was.

Comparative Example 1 A soup was obtained in the same manner as in Example 4, except that the soup was passed through a 200-mesh filter, and then filtered through celite to obtain a soup from which fine powder was removed.

Test Example 3 With respect to each of the soups obtained in Example 4 and Comparative Example 1, the appearance, the strength of the stock and the strength of the raw odor were evaluated by a panel of eight persons in Table 5.
Evaluation was determined based on the described evaluation criteria. Table 4 shows the results as average values.

[0024]

[Table 4]

[0025]

[Table 5]

Example 5 1.1 kg of cut bonito flakes, 1.0 kg of cut bonito flakes,
0.2 kg of Saba-node and 0.2 kg of Aji-node were put into 70 liters of boiling water and boiled at 95-100 ° C for 5 minutes to obtain an extract. The resulting extract was left as it was without filtration, and 68 liters of the soy sauce was filled with 18.0 concentrated soy sauce.
Liter, sugar 5.0 kg, mirin 5.0 liter, salt 0.3 kg and sodium glutamate 0.2 kg were added, and the mixture was heated and mixed to a maximum temperature of 85 ° C. Then, after cooling to room temperature, water was added to the filtrate obtained through a 50-mesh filter and adjusted to 100 liters to obtain a straight type soup.

Test Example 4 A soup was obtained in the same manner as in Example 5, except that the mesh size of the filter to be filtered was changed to those shown in Table 6 (including the case where no filtration was performed). The soup obtained through a 200-mesh filter was further filtered through celite to obtain a soup from which fine powder was removed, and used as a control. The appearance and flavor of each obtained soup and control product were evaluated and evaluated in the same manner as in Test Example 1. Table 6 shows the results as average values.

[0028]

[Table 6]

Example 6 4.0 kg of commercially available bonito cut with a Toba bonito cut-off machine
The extract was used as a raw material, put in 50 liters of boiling water, and boiled at 95 to 100 ° C. for 15 minutes to obtain an extract. Next, the obtained extract was filtered through a 50-mesh filter to obtain a stock.

Example 7 Obtained in Example 6 except that 47 liters of concentrated soy sauce 3
2.0 liters, 10.0 kg of sugar, 10.0 liters of mirin and 0.8 kg of salt were added, and heated and mixed to a maximum temperature of 85 ° C. Next, after cooling to room temperature, water was added to adjust to 100 liters to obtain a 2-fold concentrated soup.

[0031]

According to the present invention, it is possible to obtain a transparent soup with good flavor without forming a floating ring by the fish knot powder and without a fishy smell.

Claims (8)

[Claims] Claims 1. One or more of the present bonito, soda bonito, sabanode and ajibushi are taken out and subjected to hot water extraction as a raw material, and the obtained extract is filtered through a 40-160 mesh filter. A method of manufacturing a soup stock. 2. Dashi raw material in this bonito and soda bonito
2. The method for producing dashi according to claim 1, wherein a mixed fish knot composed of at least one of at least one kind and at least one of mackerel and mackerel is used. 3. Dashi raw material: 10 to 90% by weight of bonito and / or Soda bonito and 90 to 90% of mackerel and / or bonito
3. The method for producing dashi according to claim 1, wherein a mixed fish knot blended at 10% by weight is used. 4. A soup characterized in that it is obtained from any one of claims 1 to 3 and contains. 5. One or more of the main bonito, the soda bonito, the saba-node and the aji-no-bushi are obtained by extracting with hot water as a raw material and then mixed with a seasoning liquid. Thereafter, the mixed solution is filtered through a 40-160 mesh filter. [6] The soup stock of the present bonito and the soda bonito
The method for producing soup according to claim 5, wherein a mixed fish knot composed of at least one kind among at least one kind and at least one of mackerel and majikushi is used. 7. Dashi raw material: 10 to 90% by weight of bonito and / or Soda bonito and 90 to 90% of mackerel and / or bonito
The method for producing soup according to claim 5 or 6, wherein a mixed fish knot mixed with 10% by weight is used. 8. The method according to claim 5, wherein the seasoning solution comprises soy sauce, sugar, mirin and salt.