JP2001275609A - Mixed stock pack and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mixed stock pack capable of extracting the best flavor component from each of stock materials when the mixed stock materials in the pack are immersed in warm water and to provide a method for producing the same. SOLUTION: In this mixed stock pack obtained by formulating different kinds of stock materials and storing the mixture in a pack, an extraction time of the flavor component of each stock material 6 to be stored in the pack 2 is previously adjusted so that the best flavor component of each stock material 6 can be extracted in warm water in the approximately same time. For this purpose, the extraction time of each of stock materials is previously adjusted so that the best flavor component of the stock material is extracted in warm water in approximately the same time as that in which the flavor component of a stock material is extracted in warm water in the shortest time among the materials 6 to be stored in the pack 2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixed soup pack which is mixed in a pack, but in which the best umami component can be extracted from each of the soup stocks when the ingredients are immersed in hot water, and a method for producing the same. Things.

[0002]

2. Description of the Related Art Conventionally, various stocks have been used for cooking in Japanese and home cooking. Kelp, dried bonito, and dried shiitake mushrooms are known as typical examples of such soup stock.

[0003] In recent years, it has been scientifically elucidated that umami components of these soup stock materials are glutamic acid, inosinic acid and guanylic acid. Furthermore, it is understood that a synergistic effect when these three types of umami components are integrated exerts tens of times the umami of one type of umami component.

[0004] In ordinary households, the above-mentioned soup stock has been used as a seasoning. However, with the recent instant boom, simple synthetic seasonings such as powder soup and sodium glutamate have become widespread.

Further, in the recent natural food boom,
In the field of seasonings, natural or natural materials are used in packages for easier use, but the packs are commercialized.

[0006]

However, many of the soup stocks that have been commercialized as described above mainly use bonito and dried soybeans alone, and also contain several kinds of soup stocks. Even in the case of a mixed pack, each material was simply mixed without adjustment and stored in the pack.

When these soup packs are immersed in hot water,
Since the dashi component of the dashi material in the pack is extracted at the same time, there is a disadvantage that components such as unpleasant odor and astringency are also extracted in addition to the umami component.

Taking kelp as an example, it is recognized that kelp needs to be extracted in the shortest time among all dashi materials. Therefore, in the conventional Japanese cuisine, when bubbles rising from the bottom of the pot are seen, the kelp taste is best extracted by quickly lifting the kelp from the hot water. Otherwise, aspartic acid or alginic acid, which is not an umami component, not only reduces the umami taste of glutamic acid, which is an umami component, by half, but also exhibits an unpleasant taste.

Therefore, there is a great problem in mixing kelp, dried bonito, and dried shiitake mushrooms with different soup extraction times as in the conventional mixing pack.

[0010] In addition, the conventional soup pack uses a non-woven fabric as a pack material, and uses the fine holes of the non-woven fabric as eyes of the pack. This is because the conventional soup stock uses inferior products and contains a lot of soup stock powder, so this powder has fine eyes so that it does not spill out of the eyes of the pack, so it has poor water permeability. It was.

Therefore, when such a pack is immersed in hot water, not only does the hot water not enter due to the surface tension of the hot water generated by the fine eyes of the pack, but also the pack expands due to a rise in temperature and rises to the surface of the hot water. As a result, infiltration of hot water becomes more and more difficult, and there has been a problem that the soup ingredients in the pack cannot be sufficiently extracted.

The present invention has been made in view of the above circumstances, and it is possible to extract the best umami component from each dashi material when mixed in a pack, but when the material is immersed in hot water. It is an object of the present invention to provide a mixed soup pack and a method for producing the same.

[0013]

In order to achieve the above object, a mixed soup pack according to the first aspect of the present invention is a mixed soup pack in which different kinds of soup stocks are mixed and housed in a pack. By adjusting the extraction time of the umami component of each dashi material contained in the pack in advance, the best umami component of each dashi material in the hot water can be extracted at substantially the same time. And

According to a second aspect of the present invention, there is provided the mixed soup pack according to the first aspect, wherein unbleached paper is used as a material of the pack, and the unbleached paper is contained in the pack, but the material is kept outside. The pack is characterized in that pores having a diameter of about 0.2 mm which are not spilled are provided in the pack at an interval of 1.5 to 2.0 mm.

According to a third aspect of the present invention, there is provided a mixed soup pack according to the first aspect, wherein the different kinds of soup stocks are at least composed of kelp, dried bonito and dried shiitake mushrooms.

According to a fourth aspect of the present invention, there is provided a method of manufacturing a mixed soup pack, wherein different types of soup stocks are mixed and stored in the pack. It is characterized in that the material from which the umami component is extracted in the hot water in the shortest time among the materials is adjusted in advance so as to match the umami component extraction time of the other material.

According to a fifth aspect of the present invention, there is provided a method for producing a mixed soup pack, comprising the steps of:
At least the kelp, dried bonito and dried shiitake mushrooms are used as the raw materials, and the kelp to be extracted in the shortest time is roasted and crushed in advance to extract the best umami component of the kelp. In accordance with the extraction time of the best umami component of the dried bonito.

According to a sixth aspect of the present invention, there is provided a method for producing a mixed soup pack, comprising the steps of:
The dried shiitake mushroom is obtained by subjecting the shiitake mushroom to a far-infrared ray treatment.

[0019]

Embodiments of the present invention will be described below.

In the mixed soup pack according to the present invention, in the mixed soup pack in which different kinds of soup stocks are mixed and stored in the pack, the extraction time of the best umami component of each soup stock stored in the pack is determined in advance. By adjusting,
The best umami component of each soup stock in hot water can be extracted in about the same time.

Referring to FIG. 1, a non-bleached paper is used as the pack 2 and the pores 3 are contained in the pack, but are small enough to prevent the material from spilling out. 3 are perforated in the pack 2 at an interval of 1.5 to 2.0 mm (see FIG. 2).

That is, as this unbleached paper, coarse paper is used, which itself has air permeability.
In this embodiment, about 6 holes per 1 cm ^{2 and} about 0.2 mm in diameter 3,
3 is perforated to improve air permeability.

When the pores 3 of the pack 2 are fine as in the prior art, when the pack is immersed in hot water, it is difficult for the hot water to pass through the pores due to the surface tension of the hot water generated in the pores. Become. Accordingly, in the present invention, the pores 3 are enlarged as compared with the conventional method to facilitate the passage of hot water. However, if the diameter of the pores 3 is made larger than necessary, the dashi material comes out of the pores 3. Therefore, it is necessary that the diameter of each of the pores 3 does not exceed the diameter of the stock material.

As an example of the shape of the pack 2, as shown in FIG. 3, the right and left sides of a flat sheet of paper are folded back, and both ends are joined with an adhesive material 4, and the kelp processed therein is processed.
A broth material 6 made of bonito and dried shiitake mushrooms is accommodated and both upper and lower ends are joined by thermocompression bonding 5.

On the other hand, the stock material contained in the pack is
At least kelp, dried bonito and dried shiitake mushrooms are used, and each material is processed as described below. In addition, since it is difficult to process each soup stock to a strict diameter, the diameter of each soup stock exceeds the diameter of the above-mentioned pores,
In addition, it is preferable that the diameter is not made larger than necessary in consideration of the efficiency of dashi extraction, and that fine powders that pass through the pores among the dashi materials are not put into the pack.

It should be noted that the composition of the soup stock contained in one pack is such that, for example, in the case of bonito, the properties of the soup stock differ according to the season, such as the oil content depending on the season. Depending on the material, the composition of the material is different.

Next, the method for producing a mixed soup pack according to the present invention comprises the step of extracting the umami component in the hot water in the shortest time from each of the materials contained in the pack with the umami component of another material. Is adjusted in advance to match the extraction time.

That is, in this embodiment, at least kelp, dried bonito and dried shiitake mushrooms are used as stock materials to be mixed, and the kelp to be soaked and extracted in the shortest time is previously roasted at a low temperature of about 80 ° C. By roasting and crushing
The bitterness and green odor of kelp are removed, and the extraction time of the best umami component of kelp in hot water is adjusted to be the same as the extraction time of the best umami component of bonito in hot water.

The dried shiitake mushrooms are obtained by treating the shiitake mushrooms with far infrared rays. Normally, dried shiitake mushrooms are obtained by sun-drying raw shiitake mushrooms.However, since there are many factors that depend on the condition of the shiitake mushrooms, humidity, temperature, sunshine, etc. during sundrying, uniform processing of the shiitake mushrooms by far infrared treatment Dried shiitake mushrooms are obtained in a stable condition.

In the case of dried shiitake mushrooms, the extraction of umami components in hot water is more stable than that of kelp, so that it is not necessary to perform roasting treatment like kelp.

[0031]

As described above, according to the mixed soup stock of the present invention, by adjusting the stocking time of each soup stock contained in this pack in advance, the best stock of stock in the pack can be obtained. Umami components can be simultaneously extracted in hot water.

In order to extract such an umami component, the method for producing a mixed soup pack of the present invention extracts the umami component in the hot water in the shortest time among the respective materials contained in the pack. The material is adjusted in advance to match the extraction time of the umami component of the other material.

As a specific embodiment, as the soup stock to be mixed, kelp, bonito and dried shiitake mushrooms, which are currently known as the most typical soup stock, are used. By roasting and crushing the kelp in advance, the extraction time of the best umami component of the kelp is adjusted to the extraction time of the best umami component of the bonito, and the best Umami components can be extracted in hot water at the same time.

Further, the dried shiitake mushrooms can be obtained by treating the shiitake mushrooms with far-infrared rays to obtain uniform and stable dried shiitake mushrooms.

Further, the unbleached paper used as the material of the pack is provided with pores in the pack so that the material is not spilled out, so that the air permeability of the pack is improved and hot water is added to the pack. Infiltration becomes easy. This allows the hot water that has penetrated into the pack to flow in the pack, and when the hot water boils, the fluidity of the hot water in the pack increases, thereby increasing the stock extraction rate of each stock material. The umami component by bare extraction can be efficiently discharged into the hot water from the pores of the pack.

[Brief description of the drawings]

FIG. 1 is a front view of a mixing stock pack according to the present invention.

FIG. 2 is a partially enlarged view of a mixing stock pack according to the present invention.

FIG. 3 is a partially open view of a mixing stock pack according to the present invention.

[Explanation of symbols]

 2 ... Pack 3 ... Pore 4 ... Adhesive 5 ... Thermo-compression bonding 6 ... Dashi material

Claims (6)

[Claims] In a mixed soup stock containing different kinds of soup stocks and containing them in a pack, the extraction time of the umami component of each of the soup stocks contained in the packs is adjusted in advance, so that A mixed soup pack characterized in that the best umami component of each soup stock can be extracted in about the same time. 2. A non-bleached paper is used as a material of the pack, and pores having a diameter of about 0.2 mm which are accommodated in the pack and do not spill out of the pack are provided at intervals of 1.5 to 2.0 mm. The mixed soup pack according to claim 1, wherein the pack is provided on the pack. 3. The mixed soup stock according to claim 1, wherein the different kinds of soup stocks comprise at least kelp, dried bonito and dried shiitake mushrooms. 4. A method for producing a mixed soup pack in which different types of soup stocks are mixed and stored in a pack, wherein the umami component is the shortest time in hot water among the respective materials stored in the pack. A method for producing a mixed soup pack, characterized in that the material from which is extracted is adjusted in advance so as to match the extraction time of the umami component of another material. 5. The kelp, which is mixed and used at least as kelp, dried bonito and dried shiitake mushrooms, is roasted and crushed in advance in the shortest time to obtain the best kelp. 5. The method according to claim 4, wherein the extraction time of the umami component is adjusted to the extraction time of the best umami component of the dried bonito. 6. The method according to claim 4, wherein said dried shiitake mushrooms are obtained by subjecting shiitake mushrooms to a far-infrared ray treatment.