JP2001275619A - New reducing concentrated essence having normal- temperature storage stability and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To establish a production technique of chicken essence to be a basic food for all cooks, having a characteristic flavor of chicken different from a conventional essence in terms of quality as a part of an efficient use of adult chicken. SOLUTION: This essence is obtained from a material containing at least an edible part as a raw material by a process for rapidly extracting the raw material with hot water under very low pressure, a process for retaining a useful component in the extracted solution and concentrating the extracted solution at a low temperature rapidly and continuously, a process for properly pretreating the concentrated solution and degerming the treated solution with a membrane, and a process for aseptically packing a sterilized concentrated solution to bags at a normal temperature as constitutent elements.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for extracting water-soluble components contained in adult chicken meat and the like as much as possible while losing the original characteristics of the components contained in the extract. The present invention relates to a method for producing a low-concentration, normal-temperature-distribution extract that has a unique taste and flavor of chicken and the like and can be distributed (preserved) at normal temperature. The terms used in this specification are based on "Definition of terms and promises" in the livestock distribution statistics survey (Statistics Department, Ministry of Agriculture, Forestry and Fisheries). Broiler: Chicken less than three months old after hatching, which is used for food and is commonly referred to as "hiatari" and "beef for meat". Other meat chickens: Three months or more after hatching, commonly referred to as "chiken" (shamo, hinai chicken,
Nagoya Cochin, etc., often with local names). Adult chickens (waste chickens): Chicken bred for the purpose of egg collection and chickens bred as breeding chickens that have been discarded. And body: An animal that has killed a bird (living body), exsanguinated, and feathered. Nakauki: "and body" and all of the internal organs except the liver,
It is the one from which total excretion, trachea and esophagus are removed. Dismantled product: A product obtained by further dismantling a hollow core and classifying it into “meat with bone”, “meat meat” and “sub-item”.

[0002]

2. Description of the Related Art Until the Edo era, pheasants, ducks, and even wild birds including vines and herons were mainly used as edible birds. After the Meiji Restoration, demand for chicken and eggs increased with the spread of European and meat dishes,
With the introduction of new chicken breeds from Europe and the United States one after another, with the establishment of the egg collection business, individuals with poor egg laying rate (daughters), adult chickens that have finished laying eggs (disused chickens), young males, etc. are supplied to the market, With the firming of demand, the egg and meat markets have both grown steadily. The rise of the broiler industry after World War II was due to the mass distribution of foodstuffs by supermarkets and chain stores,
Coupled with the distribution revolution typified by the mass sales system, this has triggered the formation of a new market segment in the restaurant industry. As described above, chicken affected not only the eating habits of Japan after the war, but also the transformation of the market structure. Before the war, chicken, which was regarded as a valuable item, was the least expensive and healthy (high quality). It was established as a source of animal protein with low protein, low fat, and easy digestibility and contributed greatly to improving the nutritional status of the people.

[0003] The poultry farming business in Japan is divided into the egg collection business and the broiler industry (bird poultry business) after the war, from the predominant predominant use of eggs and varieties, and the poultry meat is mainly derived from hens, mainly broilers. And other meat chickens have formed their own markets. Broilers and other chickens derived from meat chickens have a well-established distribution channel for chickens.However, adult chickens have low reputation, and they are hard, fat-rich, and have many streaks. There are many uses as raw materials of processed products such as ham and sausage. However, in recent years, with the development and scale expansion of the poultry system, fresh and homogeneous raw materials have become available, and a chicken distribution channel similar to broilers and other meat chickens is being established. Nevertheless,
Adult chickens are still recognizable as industrial waste associated with egg production, and are being produced against the backdrop of rising chicken purchase prices, low and stable egg prices, rising land prices and pollution control measures. The location of the land far away from the consuming area has contributed to the difficulties of the laying farmers. As a specific measure to break away from this situation, the effective use of adult chickens was the key to breaking this vicious cycle and enabling the recycling of resources.
Background of the invention.

In Japan, chicken carcasses are usually dismantled and shipped to the market. The internal organs are first removed from the carcass, and then the neck and legs are separated to form a "nakanaka", which is further dismantled and divided into partial meat, meat (flesh) and chicken bones (gala). The processing of carcasses consists of broilers, other meat chickens,
It is completely common in adult chickens. As for the internal organs, the heart, stomach, liver, etc. are selected for food, and other organs are treated as waste, but all the internal organs from adult chickens are directed to rendering. The neck and legs are being developed for use as raw materials for pharmaceuticals, in addition to cooking ingredients.Partial meat and meat are used as chicken, and chicken bone by-produced during the dismantling process is used as a raw material for glass soup (chicken bone extract). Since the flavor of the extract is close to that of the meat extract, it has been dominant in chicken extract. Chicken extract is a basic ingredient not only for Chinese cuisine but also for Japanese, Western, European, and Asian cuisines. However, due to various circumstances, high-quality products are not in a state of being sufficiently supplied. The largest of these are due to the uncertainty of the extraction technology and the difficulty of sterilization.

[0005]

Therefore, in view of the above prior art, the present inventors, as part of the effective utilization of adult chickens, have a qualitatively different quality from conventional products and retain the original flavor of chickens. With the aim of establishing the manufacturing technology of "chicken extract" which can be used as the basic ingredient of cooking, as a result of intensive studies, we succeeded in obtaining the desired target "low-concentration normal temperature circulation type whole chicken extract" and completed the present invention I came to. That is, the present invention
It is an object of the present invention to provide a method for producing a high-quality chicken extract (low-concentration normal-temperature-circulation type round chicken extract) or the like using adult carcasses (middle cuts) as a raw material.

[0006]

The present invention for solving the above problems comprises, for example, the following technical means. (1) Combination of extraction method in adult chicken carcasses (inside) in the slightly pressurized area, concentration of extract by centrifugal thin film type vacuum evaporator, and sterilization technology by membrane treatment method Production method of chicken extract]. (2) The method for producing a chicken extract according to the above (1), wherein the quality of the raw material for the adult chicken is managed using the K value as an index. (3) 1.5-5 times water, slightly pressurized area around 103 ° C,
The method for producing a chicken extract according to the above (1), wherein the extraction is carried out under a hydrostatic condition for 1 to 4 hours. (4) The method for producing a chicken extract according to the above (1), wherein the undiluted extract is concentrated using a centrifugal thin film vacuum evaporator. (5) The method for producing a chicken extract according to the above (1), wherein the concentrate is sterilized by a membrane treatment.

[0007]

Next, the present invention will be described in detail by taking chicken meat as an example. Chicken has been one of the ingredients since the war, and has been handled within the common sense regardless of whether it is for home or business use. However, in order to achieve the intended purpose by making full use of the technical system based on the present invention, it is essential that the following items and matters be strictly satisfied. 1) Sorting of adult chickens The mainstream of laying hens is cage rearing, and the “all-in-all-out” method, which treats the same age group as one group, from the introduction of chicks to the discharge as adults, is dominant. However, even in this method, defective chickens are removed at any time based on daily health checks and egg laying rate data. In terms of breeds, two varieties of laying hens are mainly white leghorn (white dolphin, average weight of 1.7 kg) and Nagoya Cochin (red dolphin, average weight of 2.3 kg), and red meat is delicious. With regard to eggs, red eggs are also very popular. On the other hand, from the adult chicken processing plant side, the breed, breeding period after hatching,
They are not in a position to identify their growth status, etc., and in accordance with the poultry poultry system, the inspector (veterinarian) must use those that are judged healthy (health and safety) as birds.
The raw adult chicken as raw material must be limited to domestic ones, and the requirements to be met are summarized as follows.・ Healthy adult chickens raised at domestic egg breeding grounds with uniformity as a group.・ Those with good complexion, no apparent failure, and no detectable antibacterial substances.・ Hopefully, the chickens have been reared for a certain period after being sorted as adult chickens. Those kept open for a certain period of time (at least 3 to 7 days) regain their flying habits, and dipeptides (anserine and carnosine), which are said to be essential for flight, increase.

[0008] 2) Adult chicken processing With the development of the chicken poultry system and the strengthening of hygiene standards, the processing of chicken poultry has become more and more centralized by a large-scale processing system. The adult chicken processing plant,
There are 47 “bird poultry inspection facilities (processing plants mainly for adult chickens)” with over 300,000 birds processed (permitted number of birds) annually in 24 prefectures nationwide. Even in domestic chickens, under the current situation where individuals without microbial contamination cannot be expected, the most important points in poultry processing, including adult chickens, are limited to two points: maintaining freshness of carcasses and preventing microbial contamination. Therefore, the poultry processing process is built on the premise of the presence of contaminating bacteria such as Salmonella Campylobacter. Prevention of contamination after the stripping step (quickly cooling to around 0 ° C. in an immersion liquid having a pH of 5 or less) and maintaining freshness are achieved. From the viewpoint of pollution prevention, treatment of blood, internal organs, and feathers is important, and many efforts have been made in both process design and operation. In the poultry processing system, although the number of processing birds per unit time varies depending on the processing capacity, the processing time per bird in continuous processing (the time required from chain hooking to neck / leg separation and pre-cooling) is almost constant ( About 40 minutes). Meanwhile, in each process of hair removal from boiled water, hair burning by burner, conveniently 10-15 minutes,
Because of the heating state, rapid quenching must minimize the denaturation and deterioration of body components, especially proteins.

3) Evaluation of freshness of carcasses The freshness of chicken can be determined to some extent by observing its appearance, but it is difficult to make an accurate determination as in fish, and even more so in the case of whole chickens. Appearance inspections for judging the freshness of chicken carcasses include: (1) color tone, elasticity, presence or absence of mucous membrane, presence or absence of ammonia, (2) reaction of litmus test paper (pH of fresh product is around 6.5), (3) blood odor,
Etc. are included. The physicochemical tests for judging freshness include (1) pH measurement of meat, (2) boiling test (abnormal odor / rot odor at boiling), (3) volatile basic nitrogen (TVB), 4) It was revealed that the K value, which has been used as a measure of the freshness of fish protein, can be a correct indicator of the freshness of chicken. K value: In fish, after death, ATP in the body is decomposed to hypoxanthine with time, but fresh fish meat has more nucleotides (ATP, ADP, AMP, IMP), nucleoside (HxR) and base (Hx). Few. The percentage of the total amount (number of molecules) of nucleosides and bases to the total amount (number of molecules) of nucleotides, nucleosides and bases is defined as "K value". The K value of immediately killed fish is 10% or less. % Or less, 35-40% for general fresh fish, and 60-80% for surimi and Kamaboko raw materials.
(5) Moisture is an important component for retaining chicken protein as chicken meat. From about 80% immediately after processing, evaporation and volatilization of water during refrigeration and freezing storage promotes muscle protein denaturation, Affects the water retention capacity associated with fiber contraction and relaxation. Such a change impairs the taste of chicken, and in order to prevent such change, it is necessary to cover the carcass with a water vapor impervious material (plastic film, waterproof cloth, etc.) Maintaining the properties of the raw material is an important matter because it leads to the maintenance of the flavor.

[0010] 4) Processing of hollows In Japan, it is common to cook chicken with fillets, and most of them have been sold as regular meat (meat).
Gala left by the dismantling of the hollow has been used exclusively as a raw material for chicken extract, but conventionally, as an extract raw material, meat is superior to gala in terms of taste, and the internal organs are meat It has been confirmed as an empirical fact that it gives an extract different from that derived from gala and its taste is remarkably inferior. As described above, matters related to chicken cooking are generally well-known facts, and are rarely taken into account from the technical aspect.The following are typical materials systematically described in the relevant field. it can. (1) Chichi / Fukuchi, extraction and use of chicken extract, New
Food Industry, 11, 24 (1969) (2) Hiromichi Ochi, natural seasoning, p. 11 (Korin: 199
3) Ochi (ra) must use ingredients with good freshness as raw materials for chicken extracts, as well as which ingredients of meat, meat, and offal should be used, and if the raw materials must be selected according to the intended use and production intention of the extracts. However, unless the extract extraction conditions are set based on these assumptions, economical extract production cannot be achieved, and the extract production is summarized as follows. Raw material and yield: The total yield (all N, total of solid content, and fat yield) from meat, rattle, and offal is the highest for meat under all conditions, and the amount of rattle and offal are almost the same. Taste / smell: Meat is the best, Gala is close to meat, Offal taste is heterogeneous, inferior to Meat / Gala. Extraction rate: meat does not vary much with extraction pressure (temperature), but in gala, total N and solids yield increases in proportion to pressure. Extraction conditions: Conditions are determined by a combination of extraction pressure (temperature), extraction time, and amount of extraction liquid (amount of water). And the peroxide value is also reduced. Bone extract: Extraction conditions are classified as follows according to the purpose of use. Applications Concept Conditions High-grade product (clear) Short-time extraction at normal pressure, normal pressure, 2-6 hours Intermediate product Short-time extraction at low pressure 0.2-0.5kg / cm ² , 20-50 minutes General-purpose product (turbidity) Pressure extraction 0- 7kg / cm ² , 1 hour or more Others: It is important to completely remove fats and oils in order to enhance the preservability of natural potato flavoring. To achieve this purpose, centrifuge (Sharpless) The use of etc. is important.

[0011] 5) Extraction of the extract from the inner shell [0011] There has been no systematic report on this case, and the present inventors have clarified the following points. Extraction of the extract from the inside proceeds in proportion to the amount of water, the extraction temperature, and the extraction time. The extract quality of the normal pressure extract is good with little oil contamination, but the amount obtained is small. When pressure extraction is performed at 120 ° C. or higher, the solids recovery rate is increased, but the coloration (browning) of the extract is remarkable, and the quality is extremely deteriorated. There are three important factors in setting the extract manufacturing conditions: (1) extraction conditions, (2) stability of the extracted extract components in the extraction system, and (3) stability of the extract components under concentrated conditions. Becomes The high-quality extract extracted under normal pressure was left under various temperature conditions, and the following results were obtained (heating at a predetermined temperature for 3 hours, extract concentration 2%). Control 95 ° C. 100 ° C. 110 ° C. 120 ° C. 130 ° C. Appearance (color) ++ +++++++++ Taste Good Good Good Somewhat bad Bad Good Coloring progressed as the temperature rose, and was marked at 120 ° C or more. The taste also deteriorated significantly.

Next, the results of examining the relationship between the extraction temperature, the extract extraction rate, and the extract quality are shown. 95 ° C 100 ° C 105 ° C 110 ° C 115 ° C 120 ° C ab Inside (g) 1346 − 1086 1320 1183 1241 1212 Water content (g) 2700 1700 2200 2600 2300 2500 2400 BX30 Product acquisition rate (%) 5.8 5.3 14.7 14.4 21.0 20.5 24.3 Appearance (turbidity)-++ + ++ ++ ++ Taste Very good Good Good Good Good Bad Bad Bad Bitterness-± ± ± + ++ Fragrance Very good Good Good Good Good Good Good Crude fat (%) 0.48 0.39 0.41 0.54 0.38 0.69 0.39 Note) 95 ° C: normal pressure, oven heating. After the completion of a, water (1700 g) was newly added to the separated residue (remaining meat) to perform b. 100 ° C. or more: The test was performed using an autoclave (EYELA MAC-601). Heating time: After reaching a predetermined temperature: Heat extraction was performed for 3 hours.

As shown in the above table, the 30% product acquisition rate (%) was higher as the temperature (pressure) was higher. 95 ° C-
a was clear, but in all other cases, turbidity was recognized, although the degree was different. The cause of the turbidity is considered to be oil mixing (emary) accompanying circulation of the liquid layer. The taste is 11
When heated to 0 ° C. or higher, the original taste of the bird disappeared, the bitterness and coloring proceeded in parallel with the temperature rise, and the fragrance was generally weak except for the normal pressure product, but the fragrance itself was good . As for the fragrance, it is necessary to pay close attention to the volatilization in the concentration step in order to maintain the inherent flavor of the bird.

6) Creation of concept of extraction of chicken extract in the region of slight pressurization Based on the above results, the presence or absence of pretreatment, water content, temperature, extraction time, extract, extraction rate, extract As a result of examining the correlation with quality, the following points became clear. Pretreatment: Cut (1/2 cut) at the body part, cut (random cut) only at the meat part, and in the case of untreated products, pretreatment significantly improves the yield of the extract. Water content: The higher the water content, the higher the extract yield. Temperature: The higher the temperature, the higher the extraction rate. Judging from the taste and flavor, the upper limit is 105 ° C. for the inside. Time: fixed at 3 hours, but when the amount of water is increased, the extraction time may be shortened. These results are summarized in the following table. Extraction temperature Extraction of taste components Remaining taste components Quality of the extract Acquired amount 95 ℃ △ ○ ◎ △-○ ○ ○ ○ 〜 ◎ 120 ℃ ◎ △ 〜 × △ ◎ Good extract (clear and unique flavor) In order to obtain the “boiled juice”, “heating at normal pressure and below the boiling point” is indispensable. In a region represented by 95 ° C., although the amount of taste components extracted is not large, Since the taste component obtained was kept stable in the extraction system, it was extremely excellent in quality. In the high-temperature region represented by 120 ° C., although the extraction of the taste components proceeds efficiently, the decomposition in the system is remarkable, leading to the tastelessness of the taste components, the coloring, and the generation of the bitter components. Although the quantity was secured, the quality was poor.

Therefore, it is assumed that there is a region between 95 ° C. and 120 ° C. that satisfies both the extract quality and the obtained amount.
Through a test using a real machine in the field, a new concept of "slightly pressurized area" was created as shown below, and the method of extracting chicken extract from the inside in this area was completed. Nakanoki (Whole chicken) No treatment (no pretreatment) Water content 1.5 to 5 times water content for Nakanoki (carcass) Extraction temperature 103 ° C Extraction time 1-4 hours

After separating and removing solids (chicken and bone) from the obtained extract, the oil layer is separated, and the oil is removed by a centrifugal separator (sharpless). Finishes into an excellent concentrate with strong taste.
Even when using an undiluted extract having excellent taste and aroma, depending on the selection of the vacuum concentrator, the flavor / flavor volatilization during the concentration and the decomposition / disappearance of taste components / change to coloring components, etc., may cause deterioration. Since the quality of the extract can be changed, the selection of a concentrator must be carefully considered as a factor that has a significant influence on the quality of the extract. As an apparatus used for the concentration under reduced pressure, a device capable of distilling off water without deteriorating the characteristics (taste, flavor, flavor) of the extract solution as much as possible should be selected. For this purpose, For example, a centrifugal thin-film vacuum evaporator (manufactured by Okawara Seisakusho) is preferable. In order to improve the preservability of the extract, it is essential to add salt. However, as a general rule, as the concentration increases, the flavor is impaired and the characteristics of the chicken extract are lost. Therefore, the type of product to be put on the market depends on the purpose of use or the intention of the user, and cannot be unilaterally determined on the manufacturing side. The representative one,
As listed below, other spray-dried products are also on the market. Type Concentration degree Extract component (BX) Salt Distribution form Remarks Straight type-2.5-3 No Retort Round chicken soup Low concentration -4 times 10-15 No Freezing High concentration -15 times 30-50 Addition at normal temperature High concentration -15 times 30-50 No Freezing

7) Sterilization of chicken extract by membrane treatment:
Development of Low Concentration Room-Temperature Round Chicken Extract As described above, straight to low-concentration products that have a unique taste and flavor of chicken extract are distributed in a retort type or in a frozen state. As is well known, retort products are exposed to as severe conditions as canning during processing, so that the components contained therein are significantly deteriorated and deteriorated. Therefore, as an unavoidable measure to maintain quality and maintain versatility, it is marketed as a frozen product in a salt-free (salt-free) state, but in quantitative terms, it is still a very small number. Is a faction. The reason that the low-concentration type products other than retort products are not marketed at normal temperature is based on the difficulty of sterilizing the chicken extract, and the high thermophilic bacteria (spore-forming hay) in the chicken extract and the concentrate. Fungi and chlorophylls). Aseptic filling methods for liquid products are often performed using plate-type sterilizers. However, when the low-concentrated chicken extract (BX10) was filled under sterilization conditions of 130 ° C. and 30 seconds, microorganisms (Bacillus subtilis) were detected in about half of the filling, and the filling was left at 50 to 60 ° C. ,
Decay progressed with rapid gas evolution. One of the reasons for the difficulty in sterilizing chicken extract is that the main causative bacteria are spore-forming (heat-resistant) Bacillus subtilis, and the viscous substances, mainly gelatinous substances, contained in the chicken extract. It is thought that it functions as a protective substance that prevents the sterilization of bacteria. Retort products are more convenient than frozen products.
Although it is extremely excellent in distribution and storage, severe heat treatment is performed for complete sterilization of spore-forming bacteria, and the remarkable damage of the flavor of the undiluted extract deteriorates the extract quality,
This has hindered its spread. If sterilization is achieved by membrane treatment of the chicken extract, the heating step in the sterilization / filling step can be omitted, and deterioration of the extract quality can be avoided. The problem is the membrane processing efficiency, and the challenge is to construct a "membrane processing system" that can process at a cost comparable to the method using a plate-type sterilizer. Liquid food sterilization has a track record for many foods and the basic methodology has been established. For low-viscosity liquids such as water, beer, sake, and soft drinks, a pretreatment using diatomaceous earth and the like are used to reduce the load through pre-filter filtration with a large pore size, and then sterilized by a final filter. I have. As the material of the prefilter and the final filter, those containing a synthetic polymer as a main component are mainly used, and those containing a cellulose derivative as a component are also commercially available. Filters are often made of tough components and can be used repeatedly, so if sufficient filtration speed is obtained, running costs can be kept low and processing costs equivalent to plate-type sterilizers can be achieved. Can be aseptically filled. The greatest advantage of the membrane treatment method is, as described above, the avoidance of quality deterioration due to the omission of heat sterilization in the filling step. In the course of the examination of sterilization by membrane treatment of chicken extract, the following facts were found.・ The membrane treatment of chicken extract
It is determined that the process should be performed in a state where the product is concentrated to the product state (BX10). In the case of a low-concentration liquid such as the undiluted extract solution (BX2-5), the processing amount becomes large, and further, after concentration, the sterilization treatment must be performed again.・ Chicken extract contains a “gel-like substance” that adheres to the membrane surface of the filter medium and causes clogging. The identity of this substance is undetermined, but if its removal is not achieved, sterilization by membrane treatment Is difficult.・ “Gel-like substance” is centrifuged (3000 rpm)
m, 10 minutes) cannot be removed, and heating at 80 ° C for 2 hours is ineffective. -Prefilters suitable for the removal of such substances are not commercially available and are unlikely.・ The gel sticks to the membrane surface and causes clogging, but some of the gel penetrates before the gel sticks (at the very beginning of permeation). When such a permeated liquid is collected and a permeation test is performed again, the gel that has once permeated is again clogged, and the liquid does not permeate. -Removal of the "gel-like substance" that clogs the membrane is crucial to the success or failure of the chicken extract membrane treatment, and the reforming of the extract by pretreatment is a priority issue rather than the choice of membrane treatment means.

As a result of studying the method for removing the "gel-like substance", the following points became clear.・ Adjust the pH of the extract to 5 or less using hydrochloric acid, remove the resulting precipitate, and then restore the original pH with caustic soda (near 6.5)
Is easily passed through a final filter (pore size: 0.45 μm).・ Concentrated extract (BX10)
Is centrifuged at high speed (10,000 rpm or more for 10 minutes), and the supernatant easily passes through the final filter. At 5000 rpm, it is not effective for long-time processing.・ Components removed by centrifugation are 1 L of concentrated solution
The concentration as solids contained in the concentrated solution is 0.03%, and the total solid content (1% per concentrated solution)
0%) is 0.3%.

[Method 1 for removing a gel-like substance is a high-speed centrifugation, which is the simplest step.
High-speed processing at 0 rpm or more requires a long time, and because of the properties of the concentrated solution (due to high viscosity, it hardens into a purine shape at 20 ° C or less and cannot be centrifuged), it must be handled at 30 ° C or more. High risk of microbial contamination. Under such circumstances, a filtration treatment using a filter aid is most suitable as the pretreatment. As the filter aid, granular materials such as diatomaceous earth, perlite, activated carbon, and acid clay can be used, and as a usage method, a body feed method, a precoat method, or a combination method of both can be adopted. The membrane used for membrane treatment (sterilization) as a final filter needs to “completely remove microorganisms contained in the extract”, and has a pore size of 0.4
Although a 5 μm screen filter is a basic one, a filter that also has the properties of a depth filter (for example, “HVLP membrane” manufactured by Millipore Japan) can be used if it can remove microorganisms. The shape of the final filter is preferably a cartridge type, and it is convenient in working steps to use the final filter mounted on a housing made of a SUS material. Among the commercially available membranes, for example, the following can be used for this purpose: Manufacturer Name Product Name Material Japan Millipore HVLP PVDF (Polyvinylidene Difluoride) Fuji Film FM-45 Regenerated Cellulose 〃 Astropore Polysulfone Sartorius Sartopore Polyethersulfone

[0020]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to the examples. Example 1 (1) Processing of live birds The processing capacity of a live bird processing system (manufactured by Rinco, Denmark) was set at 3,300 birds per hour. 2
The correlation between the live weight and the weight of each component for the chickens of the different strains was as follows (all were average values for 100 birds). Lineage Live weight Empty carcass Feather Built-in neck / leg White leghorn 1.71 1.05 0.11 0.48 0.05 (1.59-1.80) (0.80-1.32) Nagoya Cochin 2.30 1.39 0.15 0.67 0.06 (2.05-2.41) (1.16-1.62)

(2) Measurement of K value For each of the five hollow carcasses obtained, equal amounts of raw meat and thigh meat were sampled, and an analysis handbook (September 1991)
The measurement was carried out in accordance with the K value measurement method (Pat.

(3) Temporal change of K value of hollow carcass Assuming that a shift occurs between live birds and the processing of hollow carcasses, freshness changes in the frozen state of hollow carcasses are represented by K values. Tracked. The K value was measured according to the preceding section (sample storage temperature: −20 ± 1 ° C.). K value (%) Line 0 days 10 days 20 days 30 days 45 days 60 days White Leghorn 9.8 9.5 10.2 10.0 9.8 9.9 Nagoya Cochin 10.1 9.9 10.0 9.9 9.8 10.2 Storage at -20 ± 1 ° C as above (~ 60 days)
No change in value was observed.

(4) Extraction of extract from hollow carcass 300 kg of hollow carcass (frozen product), 900 l of tap water and 15 g of vitamin E were placed in a 1.4 kl autoclave,
It heat-processed for 3 hours. After the solid-liquid separation, the oil in the liquid layer was allowed to stand and separated, and then subjected to a sharpless treatment to remove the remaining oil. Bx of the obtained aqueous layer (extract) is 2.0,
The amount of the obtained liquid was 750 l, and the yield of carcass per solid was 5%. The separated oil layer and sharpless were combined and washed with warm water to obtain 27 kg of chicken oil. The obtained chicken oil had a yellow, transparent (partially precipitated at room temperature), aroma, and gave the following analysis results. Analytical extraction: AV 1.8, POV 4.5, IV 59.5, P 0.0% Fatty acid composition: _C14-0 0.8% _C16-0 17.6% _C16-1 4.5% C _18-0 5.7% C _18-1 41.9% C _18-2 26.3% C _18-3 2.2% Others 1.1% The obtained extract is centrifuged thin film vacuum evaporator ( Using Okawara Seisakusho), the mixture was concentrated at a heating temperature of 90 ° C. and an evaporation temperature of 30 ° C. to obtain 150 kg of a concentrated product (BX 10). The obtained concentrated product was pale yellow and clear, had an aroma, and had a strong chicken flavor.

(5) Sterilization of Extract Concentrate by Membrane This kind of liquid product is usually processed into a sterile product (a product distributed at ordinary temperature) by a plate heater type aseptic filling apparatus. ° C), the extract quality is significantly degraded. In order to avoid this adverse effect, the following membrane treatment was performed, and 2 kg was aseptically filled in plastic bags in a clean booth. Processed using 100 kg of concentrated product (BX 10), processed 40 that has excellent flavor and can be distributed at room temperature.
A bag (80 kg) was obtained. Pretreatment: diatomaceous earth filtration (precoat: standard product, bodycoat: high-floss barcel) / drum filter Membrane treatment: PVDF membrane (pore size = 0.45 μm, cartridge type) As a result of being left at 6 ° C. for 6 months, aseptically opening and inspecting, no bacteria (general bacteria or fungi) were detected in any of the bags.

Example 2 By performing the following treatments on the following raw materials in the same manner as in Example 1, it was possible to obtain a good extract of Bx10, and the superiority of the present method was confirmed. (Raw materials) Frozen beef tail, frozen pork leg, frozen autumn salmon milt, frozen scallop string / milt / egg, frozen krill, frozen sweet shrimp head, dried shiitake pattern and kuzu (processing) (3 times water addition, extraction at 103 ° C for 3 hours)-Sharpless treatment (oil separation)-Concentration to Bx10 with a centrifugal thin-film vacuum evaporator (heating temperature 90 ° C, evaporation temperature 30 ° C)-Room temperature disinfection (pretreatment) Filtration and membrane treatment) (removal of spores)-Normal temperature aseptic filling (2kg pack)

[0026]

[Table 1]

[0027]

According to the present invention, it is possible to provide a novel concentrated reducible extract having storage stability at room temperature and a method for producing the same, wherein the extract retains the flavor and taste of the material,
The effect of being able to provide a reducible concentrated extract having storage stability at room temperature and a method for producing the same is obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yutaka Kimura 2-46, Kanda Jimbocho, Chiyoda-ku, Tokyo Inside Janif Tech Co., Ltd. (72) Yohei Chiba 2-46, Kanda Jimbocho, Chiyoda-ku, Tokyo Janif Co., Ltd.・ Within the tech (72) Inventor Mitsutoshi Nakajima 1-17-11 Kannondai, Tsukuba City, Ibaraki Prefecture (72) Inventor Hiroshi Nabeya 2-14-911-402 Azuma, Tsukuba City, Ibaraki Prefecture F-term (reference) 4B042 AC06 AD39 AE08 AG02 AG03 AG07 AG16 AG59 AG72 AG73 AH01 AH02 AH09 AH12 AK11 AK16 AK20 AP03 AP15 AP30

Claims (5)

[Claims] 1. An extract which retains the flavor and taste of a material, and has a storage stability at room temperature, and a method for producing the same. 2. A raw material containing at least an edible portion as a raw material, the following processing steps: a step of rapidly extracting with hot water under slight pressure; 2. The extract according to claim 1, which comprises a step of concentrating, a step of appropriately pretreating the concentrated solution to remove bacteria in a membrane at a low temperature, and a step of aseptically filling the sterilized concentrated solution at room temperature. 3. A raw material obtained by subjecting agricultural, livestock, and marine products to the following appropriate processing; hollow carcasses and / or their appropriately dismantled products; and processed products, hollow fish and / or their appropriate Demolition products and processed products, shelled shells and / or shelled meat and processed products, shellfish, their shelled and / or shelled shells and processed products thereof, appropriately pre-processed vegetables and processed products thereof, appropriately pre-processed 3. The extract according to claim 1 or 2, wherein at least one of seaweeds and processed products, and suitably pretreated yeasts is used as a raw material. 4. The extract according to claim 1, wherein the raw material is a hollow carcass of a chicken, and a method for producing the extract. 5. The extract according to any one of claims 1 to 4, wherein the quality of the raw material is managed using the K value as an index.