JPS6236650B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing rich soup stock with excellent flavor. The best way to make a flavorful extract, known as dashi, is to use a large amount of boiling water.
Generally, 20 to 50 times more hot water is used than knots. However, the so-called stock itself, which is an extraction liquid made with 20 to 50 times as much boiling water, lacks the ability to be sold in large quantities, and it is also used for processed foods and seasonings. A liquid, or thick stock, is required. Conventionally, methods for obtaining a thicker extract from knotweed include simply enriching it after extracting knotweed with boiling water, decomposing the knotlet with an enzyme or mineral acid, and extracting the aromatic components of knotweed with an organic solvent. There are known methods such as extracting the residue with hot water or decomposing it with mineral acid to obtain flavor components and combining the two. Among these methods, the methods of hydrolysis using mineral acids or enzymes, or the methods of extraction using organic solvents, cannot avoid deterioration of the most important aromatic components, making it impossible to obtain products with good flavor. In addition, simply concentrating the joints after extracting them with hot water consumes a large amount of energy during concentration, and most of the aromatic components are scattered, making it impossible to obtain a rich and flavorful soup stock. When extracting with boiling water, reducing the amount of boiling water will reduce the concentration, but if the amount of boiling water is too small, the extraction will not be carried out sufficiently, making it impossible to obtain a stock with good flavor. In view of the above-mentioned current situation, the present inventors have conducted various studies with the aim of developing a method for efficiently producing rich soup stock with excellent flavor. The inventors have discovered that a rich and flavorful soup stock can be efficiently produced by combining the efficient extraction steps of each method, leading to the completion of the present invention. The knots used in the present invention include bonito flakes, Sota flakes, mackerel flakes, etc., or kezuri flakes.
The first step is to mainly extract flavor components from the knots, and the knots are crushed into small pieces.
Extract using twice as much hot water, preferably 2 to 5 times as much hot water. Extraction is preferably carried out at a temperature of 70 to 98°C, and for the purpose of efficient extraction, continuous or semi-continuous countercurrent multi-stage extraction is desirable. Generally, 20 to 50 times as much water is used to extract dashi from knotweed, but in the present invention, 1 to 10 times less water is used. The present inventors investigated the amount of water and the quality of the resulting stock, and found that the quality of the stock was largely influenced by the amount of water relative to the joints at the time of extraction, and as the amount of water decreased, the quality of taste-producing nucleic acids, etc. It was found that although the extraction rate of flavor components remained the same, the extraction rate of the aromatic components of knots decreased, resulting in a stock that lacked the aroma characteristic of knots. It was also found that this phenomenon does not change depending on other extraction conditions, such as the shape of the knots, particle size, extraction temperature, time, and conditions for separation from the extraction residue. The extract "dashi" obtained by separating the extraction residue has a strong enough taste, but the aroma is weak, and most of the aromatic components of the knots remain in the extraction residue. This aromatic component can be easily extracted using hydroalcohol. As for the extraction method, a countercurrent multistage extraction method is preferable for efficient extraction with a small amount of water. Any type of countercurrent multistage extractor may be used, but it is preferable to use a closed type to prevent aroma components from scattering during extraction, and to recover the evaporation section. In the second step of the method of the present invention, the aromatic components remaining in the extraction residue are extracted at 20 to 80°C by adding alcohol or hydrous alcohol to remove the extraction residue, and then the alcohol content is removed. Obtain an extract rich in aromatic components. The alcohol used in the extraction is a lower alcohol such as ethanol, propanol, or isopropanol, and 1 to 10 times the amount of alcohol or hydrous alcohol is used per 1 part of the dry matter of the water-extracted extraction residue. Alcohol can be removed from the extract by simply heating it or by concentrating it under reduced pressure. Since aroma components do not transfer to alcohol, a rich aroma component extract can be obtained. The evaporated alcohol is collected and used again. The aromatic components of knots do not transfer to the recovered alcohol. The aroma of the extract obtained in this way is
Some of the aromatic components have already been extracted in the first step of hot water extraction, so not all of the aromatic components of the joints are concentrated, so this product itself does not have the characteristic aroma of joints. Not that I'm doing it. In the third step, by combining the taste component extract from the first step and the aromatic component extract from the second step, a rich soup stock having the aroma characteristic of knotweed can be obtained.
Although the method of the present invention includes an alcohol extraction method, unlike the conventional method, there is no change in flavor due to alcohol, and the rich soup stock obtained by the method of the present invention has a unique aroma unique to knots that cannot be obtained with the conventional method. By diluting it with water, it is possible to perfectly reproduce normal soup stock. Hereinafter, this will be explained in detail in Examples. Example 1 20 kg of dried bonito flakes were crushed and extracted using boiling water at an extraction temperature of 90°C for 45 minutes using a closed paddle-type continuous countercurrent extractor.
60 kg and the nodal particles were brought into countercurrent contact. Next, the extraction residue was separated by centrifugation, and 45 kg of extract liquid and 35 kg of extraction residue were separated.
gained kg. 54 kg of 95% ethanol was added to 35 kg of this extraction residue (18 kg dry matter), extracted at 60°C for 30 minutes, centrifuged, the extracted residue was washed with a small amount of 95% ethanol, the adhering matter was collected, and the extracts were combined. . This extract was concentrated under reduced pressure to remove ethanol, and 1.2 kg of concentrated solution was obtained. This ethanol was recovered. The recovered ethanol had almost no knot aroma, and the aroma components were concentrated into a concentrated liquid. This concentrated liquid was added to the first obtained extract to obtain 46.2 kg of concentrated stock. It was confirmed that 100 g of this thick soup stock was equivalent to the thick soup stock containing the active ingredients of the 30 g of dried bonito flakes used. On the other hand, in order to confirm the quality of the rich soup stock obtained above, a rich stock was prepared by simply extracting dried bonito flakes once with boiling water at a concentration of 30%. Add the two types of rich soup stock made in this way to 10% with water.
A sensory test was conducted using 20 panels using a 3% extract of dried bonito flakes as a control.
The results are shown in Table 1.

[Table] The scores are compared to the control stock.
The score was 5 points when it was better than the control, 4 points when it was equivalent, 3 points when it was slightly inferior, 2 points when it was inferior, and 1 point when it was very inferior. Example 2 20 kg of mackerel flakes were roughly crushed, and 60 kg of hot water was brought into countercurrent contact with 60 kg of boiling water for 45 minutes at an extraction temperature of 90°C using a closed paddle-type continuous countercurrent extractor, followed by centrifugation to separate the extraction residue. 42 kg of extract liquid and 38 kg of extraction residue were obtained. From 38 kg of this extraction residue, approximately 1.6 kg of aroma component concentrate was obtained in the same manner as in Example 1, and this was added to 42 kg of the initially obtained extract to obtain 43.6 kg of concentrated stock made from mackerel flakes. Ta. It was confirmed that 100g of this thick stock was equivalent to a thick stock containing 30g of active ingredients from mackerel flakes. Similar to Example 1, mackerel flakes were extracted once with boiling water at a concentration of 30% and prepared for comparison. Separately, as a control, a 3% extract of mackerel was prepared,
The above two types of concentrated soup stock were also diluted 10 times with water, and a sensory test was conducted using 20 panels using the same scoring method as in Example 1. The results are shown in Table 2.

[Table] As shown in Tables 1 and 2, the rich soup stock obtained by the method of the present invention tends to have a more favorable overall flavor, even when compared with regular soup stock, and has a sufficiently satisfactory quality. It was hot.

Claims (1)

[Claims] 1. A method for producing rich and flavorful soup stock comprising the following three steps: The first step is to contact 1 part of the joints with 1 to 10 parts of water to extract the flavor components, separate the extraction residue, and optionally concentrate the extract.The extraction residue is brought into contact with hydroalcohol to extract the aromatic components. After extracting and separating the extraction residue, the second step is to remove alcohol to obtain aromatic components.The aromatic components obtained in the second step are added to the extract from the first step to produce a rich and flavorful soup stock. Third step. 2. The method for producing a rich stock according to claim 1, wherein the extraction of flavor components from the joints is carried out by countercurrent multi-stage extraction. 3. The method for producing a rich stock according to claim 1, wherein in the first step, the amount of water brought into contact with 1 part of joints is 2 to 5 parts. 4. Claim 1, characterized in that in the second step, 1 part of the dried extraction residue is brought into contact with 2 to 5 parts of hydrous alcohol, and extraction is performed once at an extraction temperature of 20 to 80°C. Method for producing thick soup stock as described in section.