JPS5851753B2 - How to extract dashi from dried bonito flakes and other dried bonito flakes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for extracting dashi stock from dried bonito flakes and other dried bonito flakes.

Katsuobushi and other dried bonito flakes contain inosinic acid and various amino acids as umami ingredients, and also have a unique aroma and flavor.

The product extracted from these ingredients with boiling water is called ``dashi'' and has been used in cooking and processed foods since ancient times.

Various methods are known for extracting dashi, but in order to extract enough flavor components, it is necessary to extract as much water as possible for the joints, or to extract the first dashi and then extract the second dashi. There are ways to do this.

In addition, when considering aroma components, for bonito flakes, extraction is performed at a relatively high temperature and for a short time (e.g., 95°C to 100°C for 1 minute) to prevent the aroma components from dissipating. high temperature for a long time (e.g. 98℃~10℃)
There are methods such as performing extraction at 0°C for 10 to 20 minutes to remove low-boiling point, fishy-smelling components.

However, in any case, if these dashi are to be used in processed foods, they need to be concentrated to some extent, and for that purpose, it is necessary to extract concentrated dashi as efficiently as possible.

Therefore, an object of the present invention is to provide a method for extracting soup stock that is relatively simple and efficiently extracts a strong stock.

An embodiment of the method according to the present invention will be described below with reference to the accompanying drawings.

The drawings show the steps of the method according to the invention, where 1 is a tank for extracting the first stock, and 2 is a tank for extracting the second stock.

The method according to the illustrated embodiment includes a first step of obtaining the first dashi using the first dashi extraction tank 1, and a second step of obtaining the first dashi stock using the first dashi extraction tank 1.
The second step is to use the second step to make second stock.

In the first step, the second stock obtained from the second stock extraction tank 2 is placed in the first stock extraction tank 1 and heated until just before boiling.

Then, the crushed or shaved bonito flakes are soaked and heated.

This allows the aroma and easily eluted components of bonito flakes to be extracted with a relatively high temperature and short extraction time.

Once it boils, immediately stop heating and separate the bonito flakes from the liquid to obtain Ichiban dashi.

On the other hand, the bonito flakes separated from the Ichiban dashi still contain flavor components that were difficult to dissolve and adhering dashi.

Therefore, in the second step, in the second stock extraction tank 2, the required amount of extraction liquid such as water or, if necessary, the kombu stock extracted from the konpu in advance is boiled, and the bonito flakes separated from the first stock are added to the boiling state. Heat at a relatively high temperature for a long time and bring to a boil.

This allows most of the flavor components to be extracted.

Next, the bonito flakes, or extraction lees, are separated from the liquid to obtain second stock.

In this way, the method according to the present invention extracts first stock using second stock, so compared to the conventional method in which first stock and second stock are extracted using separate extraction waters and then mixed. Most of the flavor of the second stock is transferred to the first stock without increasing the amount of liquid in the stock, making it possible to obtain a stock with a good aroma and strong flavor.

Note that the present invention is not limited to extracting stock from dried bonito flakes, but can also be applied to extracting composite stock using one or more types of dried bonito flakes.

Next, experimental examples of dashi extraction using the method according to the present invention and the conventional method will be shown.

In the above table, experiment /161 is the one in which dried bonito flakes 1501 was heated in boiling water of about 1.71 mm, and after boiling, the heat was stopped to obtain a dashi of 1.51 mm, and experiment A2 was /16
Katsuobushi 1501, the same kind as 1, was put in boiling water of about 2.21 liters and heated for 20 minutes, then the heat was turned off to obtain 1.51 dashi. Pour in boiling water and heat for 20 minutes, then turn off the heat and obtain a dashi stock of approximately 1.71. Add bonito flakes 1501, the same type as in Experiment A1, and heat. After boiling, turn off the heat and obtain dashi 1.71. The dried bonito flakes used in the above extraction were coarsely ground.

As can be seen from the table above, the experiment/163 using the method of this invention contained considerably more extract than the conventional method, and had a good aroma and a strong, rich flavor. It will be done.

Further, in the illustrated embodiment described above, the first dashi stock and the second dashi stock are extracted using separate extraction tanks 1 and 2, but it is of course possible to use the same extraction tank.

[Brief explanation of drawings]

The drawings are diagrams showing the steps of an embodiment of the present invention. 1.2: Extraction tank.

Claims (1)

[Claims] 1. Put pre-extracted second stock into a stock extraction container, heat until just before boiling, then soak and heat crushed or shaved dried bonito flakes, etc., and heat immediately after boiling. The first step is to stop the process, separate the joints and liquid, and obtain the first stock.The first step is to add the required amount of extraction liquid to the stock extraction container and bring it to a boil, then extract the first step. A method for extracting dashi from bonito flakes such as bonito flakes, which comprises the steps of soaking the dried dried bonito flakes, heating and boiling them, and then separating the dried flakes from the liquid to obtain second stock. 2. The method according to claim 1, wherein water is used as the extraction liquid. 3. The method according to claim 1, wherein kelp stock extracted in advance from kelp is used as the extraction liquid. 4. The method according to claim 1, wherein separate soup stock extraction vessels are used in the first step and the second step.