JP2006238837A - Condensed soup stock and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a condensed soup stock which controls occurrence of fine powder particle in its production, has no reduction in yield and easily produce a soup stock that has high clarity and keeps a natural excellent flavor of dried fish without lowering the flavor only by addition of hot water and to provide a method for producing the same. <P>SOLUTION: The method for producing a condensed soup stock comprises a stirring process for stirring a raw material to be stirred composed of a main raw material including a fine granular dried fish obtained by grinding dried fish and/or flakes of fried fish obtained by shaving dried fish and/or powdery dried fish obtained by grinding dried fish and an auxiliary raw material containing a flavor essence in a state of ethanol contained in the main raw material and/or the auxiliary raw material. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an aggregated dashi and a method for producing the same, and more particularly to an agglomerated dashi that can be easily prepared by adding it to hot water or the like and a method for producing the same.

  About flavor seasonings such as instant dashi, Japanese Agricultural Standards (March 25, 1975 Ministry of Agriculture and Forestry Notification No. 310, Amended October 2, 2001 Agriculture and Water Notification No. 1341) Saccharide, salt, etc. (excluding spices) are added to the flavor raw material, dried, powdered or granulated, and the flavor and flavor of the flavor raw material are given during cooking. .

  In addition, as a flavor raw material, fish cake powder or extract concentrate such as bonito, bonito, bonito, bonito, extract and concentrate of bonito and bonito, boiled, kelp, scallop and dried shiitake mushroom powder or extract concentrate As seasonings, sodium L-aspartate, DL-alanine, disodium 5'-inosinate, disodium 5'-guanylate, trisodium citrate, glycine, sodium L-glutamate, succinic acid Sodium, disodium succinate, L-histidine hydrochloride, L-histidine, calcium lactate, sodium lactate, monosodium fumarate, 5'-ribonucleotide disodium can be used, and starch, dextrin and lactose are used as excipients It is also possible to add protein hydrolysates.

  In addition to the instant dashi element that is suitable for such flavor seasonings, various dashi products without additives such as seasonings, sugars, and salt are commercially available. Powdered dashi has a limit in improving work efficiency and yield in the manufacturing process, and may become a lump due to moisture absorption, so granular (or granular) dashi tends to be preferred over powder It is in.

Granular dashi is manufactured using extrusion granulation or compression granulation among various granulation methods used in food processing. For example, in Patent Document 1, bonito and dried sardines are extracted and dried to obtain an extract powder, and the moisture content is reduced to 1 to 5% using a powder raw material containing 10% or more of this extract powder. A method for preparing a granular dashi by adjusting and compressing and granulating without adding water is disclosed.
JP-A-11-239461

  In the above-described extrusion granulation and compression granulation such as Patent Document 1, the fish knot raw material is crushed and pulverized before granulation, and is pulverized. In the process of pulverization, the powder is also pulverized. Fish buns cause a decrease in flavor due to oxidation within a short period of time. And after forming into a paste by adding and kneading binders and excipients such as lactose, starch, dextrin, etc. to this micronized raw material, extrusion or press molding by pressurization and heating Since the lump is crushed (pulverized), a step of adjusting the particle size within a certain range after crushing is necessary, and the manufacturing process is complicated. In addition, although a large amount of fine particles (fine powder) is generated by crushing the extruded or pressed molded ingot, the fine particles can be reused to avoid a decrease in yield, or multiple times during granulation. In order to perform heating and pressurization for drying and the like, there is a problem that flavor and taste are further reduced.

  The present invention has been made in view of the situation as described above, and does not reduce the yield in production, and is only added to hot water, etc. It is an object of the present invention to provide an aggregated dashi that can easily prepare a savory dashi juice (liquid) while maintaining a good flavor with little deterioration, and a method for producing the same.

  In order to achieve the above-mentioned object, the method for producing an aggregated dashi according to the present invention comprises a chopped fishfish cut from a fish node and / or a fine fish tube obtained by crushing a fish tube and / or a powder obtained by pulverizing a fish tube. A stirring step of stirring a raw material to be stirred, which includes a main raw material containing a fish syrup and a secondary raw material containing a flavor extract in a state in which ethanol is contained in the main raw material and / or the auxiliary raw material. It is characterized by.

  In this production method, the flavor extract is a fish extract and / or fish extract extract, a fish extract and / or fish extract concentrate, a fish extract and / or a fish extract concentrate, and a dried fish product. Extract and / or dried fishery product extract concentrate, salmon extract and / or salmon extract concentrate, salmon dry product extract and / or salmon dry product extract concentrate, algae extract and / or algae One or more selected from an extract concentrate, a dried algae extract and / or a dried algae extract concentrate, and a yeast extract are suitable, and the stirring step includes a main raw material and / or a solid form. It is preferable to stir in a state in which the ethanol-containing liquid is impregnated into the secondary raw material. Further, as the stirring process, the main raw material and / or the solid secondary raw material is sprayed or sprayed with the ethanol-containing liquid. Stirring while It can be.

  And, as a stirring step, after adding a liquid auxiliary material containing a flavor extract solution obtained by dissolving or suspending a flavor extract in an ethanol-containing solution to the main material, it can also be stirred while being added, In this case, it is preferable to add the liquid secondary raw material by spraying or adding dropwise to the main raw material.

  In any of the production methods, the ethanol-containing liquid is preferably an ethanol-containing liquid having an ethanol content of 10% (V / V) or more. Furthermore, the stirring step may be a stirring process under reduced pressure conditions or a stirring process in a stirring air stream. Furthermore, the stirred product obtained in the stirring step may be dried without heating to a temperature exceeding 45 ° C. As the stirring step, the stirring treatment can be performed using a stirring granulator. Then, it is preferable that the chopped fish sections are cut so that the fish sections have a thickness of 0.01 mm or more and 2 mm or less, and the fine fish sections pass through the No. 18 sieve and become the No. 200 sieve. It is preferably obtained by crushing into fine particles having a particle size distribution such that 90% or more of the whole remains. In the manufacturing method as described above, the blending amount of the main raw material is preferably equal to or more than the blending amount of the auxiliary raw material in terms of dry matter, and the blending ratio of the main raw material with respect to 100 parts by weight of the stirred raw material in terms of dry matter 35 parts by weight or more and 70 parts by weight or less, and the amount of the auxiliary raw material to 100 parts by weight of the stirred raw material in terms of dry matter may be 15 parts by weight or more and 65 parts by weight or less. preferable.

  In order to achieve the above-mentioned object, the aggregated dashi according to the present invention is a powdery crushed fish and / or chopped fish and / or crushed fish. An agitated raw material containing a main raw material containing fish buns and a secondary raw material containing a flavor extract is stirred in a state where ethanol is contained in the main raw material and / or the auxiliary raw material, and the ethanol is volatilized. It is formed in a collective shape.

In this aggregated dashi, the flavor extract contains a fish extract and / or fish extract extract, a fish extract and / or fish extract concentrate, a fish extract and / or a fish extract concentrate, and a fish and shellfish. Dry product extract and / or seafood dry product extract concentrate, salmon extract and / or salmon extract concentrate, salmon dry product extract and / or salmon dry product extract concentrate, algae extract and / or Or it is preferable that it is one or more selected from algae extract concentrate, algae dry product extract and / or algae dry product extract concentrate, yeast extract,
The fish section preferably has a moisture content of 5% by weight or more and 30% by weight or less, and when it is a chopped fish section, it can be shaved so as to have a thickness of 0.01 mm or more and 2 mm or less. When the fish bun is a fine-grained fish bun, it can be crushed into fine granules having a particle size distribution that passes through the No. 18 sieve and more than 90% of the total remains on the No. 200 sieve. It is preferable that Further, in terms of dry matter, the blending ratio of the main raw material with respect to 100 parts by weight of the stirring raw material is preferably 35 parts by weight or more and 70 parts by weight or less, and the mixing ratio of the auxiliary raw material with respect to 100 parts by weight of the stirring raw material is 15 It is favorable that the amount is not less than 65 parts by weight.

  According to the method for producing an aggregated dashi of the present invention, the aggregated dashi is produced by stirring the main raw material consisting of fish knot and the auxiliary raw material consisting of a flavor extract in the presence of ethanol. Alternatively, it is not necessary to crush and pulverize the compacted molding lump again, and the manufacturing process can be simplified. In addition, fine powder particles are not generated because fine pulverization is not performed, and a plurality of times of heating or pressurization for drying and the like are unnecessary, so that flavor and umami are less likely to deteriorate. Therefore, an aggregated dashi that has a natural and elegant flavor of fish and can take a highly clear dashi without reducing the yield is obtained.

  According to the aggregated dashi of the present invention, a large amount of fine particles are not generated during production, and heating and pressurization for drying are not performed. In addition, it is possible to obtain a delicious soup juice without lowering.

  Hereinafter, the best mode for carrying out the present invention will be described in detail with reference to the drawings.

  In the method for producing an aggregated dashi of the present invention, a main raw material and an auxiliary raw material are used as a raw material to be stirred, and the stirring raw material is stirred in a state in which ethanol is contained.

  The main raw material includes at least one or two or more of fine granular fish sections obtained by crushing fish sections, chopped fish sections obtained by cutting fish sections, and powdered fish sections obtained by crushing fish sections. As fish clauses used for these, bonito, bonito, bonito, bonito, and other fish clauses can be used. Moreover, one kind of these fish clauses may be used, and two or more kinds may be used in combination. In the case of bonito, this withering knot or rough knot can be used. Such a fish clause has a water content of 5 wt% or more and 30 wt% or less, and can be used without particularly adjusting the water content.

  The chopped fish section is a fish section processed into a thickness within a predetermined range by a shaving machine. As this chopped fish node, the fish node is preferably machined to have a thickness of 0.01 mm or more and 2 mm or less, more preferably 0.02 mm or more and 1 mm or less, and 0.04 mm. More preferably, it is 0.5 mm or less. If the thickness is less than 0.01 mm, it may be easily oxidized and the flavor may be lowered. If the thickness exceeds 2 mm, the flavor components are eluted within a short time when the obtained aggregated dashi is poured into hot water. It may be difficult. The size of the cut piece is not particularly limited as long as it is cut to a width and length that does not hinder the stirring, and is generally a size that is commercially available as a shaving pack, for example, 1 to 1 The width can be about 1 to 30 mm with a width of 10 mm. In the point that the working efficiency of the stirring process may be good, it is more preferable to form a chip shape having a width of 2 to 7 mm and a length of 3 to 15 mm. In the case of agglomerate dashi, which is mainly made from such chopped fish buns among the main fish bunker raw materials, a piece called “shaved flower” or the like when it is poured into hot water. As a result, the fragments can be dispersed and floated from the aggregates, and a natural scooping state can be realized as in the case of scooping up with a normal shaving.

  The fine-granular fish section is obtained by crushing the above-mentioned fish section. After crushing, the fine-granular fish section passes through a sieve of a certain size, and the granular size becomes a predetermined range. It is preferable to use one. The particle size can be measured, for example, according to the 14th revised Japanese pharmacopoeia, general test method, powder particle size measurement method, mainly the second method: sieving method. Further, for example, a particle size distribution measuring apparatus such as a laser diffraction type or a CCD imaging type can be used. In addition, in the same pharmacopoeia (Japanese pharmacopoeia) and formulation general rules, powder (powder) is “5% or less that passes through No. 18 sieve (850 μm) and remains on No. 30 sieve (500 μm)”. Among the powders, “the one passing through No. 200 sieve (75 μm) can be referred to as fine particles” is 10% or less. In addition, according to the Japanese Pharmacopoeia and the general rules, the name of the thing that passed through the No. 200 sieve is “Fine”. In the present invention, it is not strictly compliant with Japanese regulations, but "fine powder (fine powder particles)" refers to those mainly composed of particles passing through No. 200 sieve, "fine particles" The particles that pass through the No. 18 sieve and remain on the No. 200 sieve are mainly used. It can contain powdery (fine powder) fish clauses produced when crushing fish clauses. Fine-grained fish sections are sized so that the fish sections are roughly crushed to 1-5 mm square or roughly 1-5 mm thick, then passed through a No. 18 sieve, and more than 90% of the total remains on the No. 200 sieve. It is preferable to be obtained by crushing into fine particles having a distribution, passing through the No. 18 sieve, 70% or more of the whole remaining on the No. 100 (150 μm) sieve, and 10% passing through the No. 200 sieve (75 μm) More preferably, it can be obtained by crushing into a fine granule having a particle size distribution as follows, passing through a No. 18 sieve, 70% or more of the whole remaining in No. 50 (300 μm) sieve, No. 200 sieve (75 μm) More preferably, it is obtained by being crushed into fine particles having a particle size distribution such that the amount passing through is 10% or less.

  The above-mentioned chopped fish sections, fine-grained fish sections, and powdered fish sections may be used independently as main raw materials, or a plurality may be mixed and used as main raw materials. In addition, as a main raw material, the powdery (fine powder) fish node produced when crushing a fish node or produced when cutting a fish node can be included. It is possible to use only powdered (mainly finely powdered) fish buns that are crushed fish buns, but in this case, the flavor of the aggregated dashi obtained may be reduced, and the chopped flaky fish buns It is more preferable to use a main raw material mainly composed of fine-grained fish sections.

  The auxiliary material contains a flavor extract. The flavor extract in the present embodiment may be any food extract or extract concentrate as long as the flavor can be imparted to the resulting aggregated dashi, and the properties thereof are not particularly limited and are dissolved. It may be in any form such as a liquid form such as a liquid or suspension, a solid form such as powder, fine granules or granules, or a semi-solid form such as a paste. For example, among the flavor raw materials in the above-mentioned Japanese Agricultural Standards, Flavor Seasoning, Fish Bun Extract Concentrate, such as bonito, bonito, bonito, and bonito In addition to the extract of dried shiitake mushrooms, alcoholic beverages such as beer and sake, seasonings such as miso and soy sauce, brewing of bread, etc. Various yeast extracts extracted after self-digestion with the produced enzyme can be preferably used. Such a flavor extract is more preferably used in combination, and more preferably a plurality of combinations including a yeast extract, in that a more delicious dashi solution may be obtained. As a yeast extract, a well-known thing can be used, for example, it is also possible to use the yeast extract powder containing dextrin.

  The above main raw materials and auxiliary raw materials are used as raw materials to be stirred, and a stirring process described later is performed. In addition to the main raw material, auxiliary raw material, or the main raw material and / or auxiliary raw material, the dried raw material other than fish knots in the form of chips and / or fine particles and / or powder is used as the material to be stirred. It can also be added. As the dried food other than fishbowl, any dried food other than fishbowl may be used as long as it can impart flavor to the resulting aggregated dashi, for example, dried seafood, dried seafood, algae Dried foods etc. can be used conveniently. Specific examples of dried foods other than fish slices in the form of chopped pieces and / or fine granules and / or powders include, for example, dried kelp, boiled dried scallops, dried shiitake mushrooms, dried shiitake mushrooms, dried sea bream Can do. Furthermore, a seasoning, a saccharide, salt, and a protein hydrolyzate as defined in Japanese Agricultural Standards (flavor seasoning) explained in the background art can be added to the material to be stirred. In this embodiment, when the material to be stirred is 100 parts by weight in terms of dry matter, the main material is preferably 35 parts by weight or more and 70 parts by weight or less, and the auxiliary material is 15 parts by weight or more and 65 parts by weight or less. It is preferable that If the amount of the main raw material is less than 35 parts by weight, the flavor and umami of the fish salmon may be lowered. If the amount exceeds 70 parts by weight, it may not be possible to achieve a good aggregation state. In addition, if the auxiliary material is less than 15 parts by weight, it may not be in a good agglomerated state, and if it exceeds 65 parts by weight, the flavor and umami of the main ingredient, fish knot, will be relatively lowered. It is not preferable.

  In the agitation step in the present embodiment, the agglomerate dashi is obtained without using a binder or excipients such as lactose, starch, dextrin, and the like by stirring the above-described materials to be stirred in a state of containing ethanol. Can be obtained. The resulting aggregated dashi has a wider aggregate particle size distribution than conventional granule dashi and may be difficult to call a granule, but is not subjected to heating, kneading, pressure treatment, etc. The fresh flavor is maintained with almost no deterioration.

  Ethanol can be contained in the material to be stirred by immersing (soaking) the ethanol-containing liquid into one or both of the main raw material and the auxiliary raw material. Further, the present invention is not limited to this, and it can be carried out by applying an ethanol-containing liquid to the main raw material and / or auxiliary raw material, or immersing the main raw material and / or auxiliary raw material in the ethanol-containing liquid. Further, the main raw material and the auxiliary raw material may be mixed in advance to be a raw material to be stirred, and the mixed raw material to be stirred may be contained by spraying ethanol. In addition, the stirring raw material may be stirred while ethanol is sprayed. In this case, the ethanol containing process in the raw material and the raw material stirring process can be performed simultaneously.

  The ethanol-containing liquid used in the present invention is preferably an ethanol-containing liquid having a concentration of 10% (V / V) or higher, and further 30% (V / V) or higher, 99.5% (V / V). ) An ethanol-containing liquid having the following concentration is more preferable, and an ethanol-containing liquid having a concentration of 70% (V / V) or more and 99.5% (V / V) or less is more preferable. In the case of an ethanol-containing liquid having a concentration of less than 10% (V / V), the amount of water is relatively large, so that dashi tends to harden during the stirring process, and when used as dashi, disintegration and solubility are high. It may be a disadvantage in inferior goods.

  The ethanol-containing liquid can be appropriately adjusted in relation to the moisture originally contained in the main raw material and auxiliary raw material. For example, when a large amount of water is contained in the main raw material and the auxiliary raw material, ethanol having a concentration of 100% can be used.

  In the stirring step in which the ethanol-containing liquid is contained or the stirring raw material is stirred while being contained, it is possible to mix the stirring raw material including the main raw material and the auxiliary raw material in a chamber or the like. For example, the stirring process may be performed by any stirring device, for example, a stirring device that stirs by rotating a stirring blade or a stirring rod, a stirring device that generates a stirring air flow in the chamber, and these modes. A combined stirring device or the like can be used and is not particularly limited. Further, even when a stirring blade type stirring device is used, it is not necessary to use a stirring device and conditions for making the material to be stirred into a fine powder. For example, the stirring blade can be made small, or the edge of the stirring blade can be used. May be rounded, and the number of rotation of the stirring blades may be reduced to gently stir, or may be rotated intermittently. In these stirrings, stirring can be performed while maintaining the shape of the main raw material before the stirring treatment without significantly collapsing the fine, granular, and powdery forms of the main raw material.

  Further, ethanol may be volatilized while stirring the raw material to be stirred using a stirring device that can maintain the inside of the chamber in a reduced pressure state or a stirring device that can keep the chamber heated to a predetermined temperature. However, as a depressurization condition for the stirring treatment under reduced pressure, in the case of a degree of depressurization close to a vacuum, the scent component of fishfish may be volatilized, and it should be 20 mmHg or more that is reduced by an aspirator or the like Is preferred. In addition, when the stirring treatment is performed under heating conditions, it is preferably performed at a temperature not exceeding 45 ° C. In addition, as the agitation treatment, for example, a plurality of agitation blades can be provided in the lower part or side part of the chamber, and the agitation material can be treated using a high-speed agitation granulator that fluidizes and uniformly disperses the material to be agitated. is there. When such an agitation granulator is used, the ethanol-containing liquid is agitated while being sprayed, and the ethanol can be volatilized without heating, as well as binders and additives such as lactose, starch and dextrin. Predetermined granulation is possible in a shorter time without using a form. As this agitation granulator, for example, an NMG granulator (trade name) manufactured by Nara Machinery Co., Ltd. can be used.

  By the above stirring treatment, the main raw material and the auxiliary raw material are uniformly stirred and granulated while the ethanol is volatilized. By this granulation, the aggregated dashi of the present invention can be produced. The aggregated soup produced in this way does not impair the flavor and taste of fish sections. Moreover, in addition to not using binders and excipients such as lactose, starch, dextrin, it is not necessary to use seasoning additives such as sugar and citric acid, so when used as a dashi By adding it to hot water, etc., it is possible to obtain a dashi liquid with high clarity.

  In the present invention, a flavor extract solution is prepared by dissolving or suspending the above-described flavor extract in an ethanol-containing solution, and the liquid auxiliary material containing this flavor extract solution is used as the above-described fine-grained fish clause and / or You may perform the stirring process mentioned above, after adding to the main raw material containing a chip-like fish-section and / or a powder-form fish-section. In this method, stirring treatment may be performed while adding the prepared flavor extract solution to the main raw material. In these methods, the same raw materials as described above can be used as the main raw materials, such as fine-grained fish buns, chopped fish buns, and powdered fish buns, and auxiliary materials containing flavor extracts.

  In the present invention described above, drying can be appropriately performed after the stirring step. Drying can be performed by means such as air drying or reduced pressure drying, or by blowing air or an inert gas onto the stirred product. By these drying, it is possible to volatilize the remaining ethanol and reduce the amount of water contained. Note that the above drying is preferably performed at a temperature not exceeding 45 ° C., whereby protein denaturation of the raw material can be suppressed, and a high-quality aggregated dashi can be obtained.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by this.

[Example 1]
Using 50% by weight of chopped fish slices with the main dried bonito cut as main ingredients, and 25% by weight of bonito extract powder and 25% by weight of yeast extract powder as auxiliary ingredients (without additives other than flavor extract) Then, the ethanol-containing liquid was sprayed for 30 seconds to 5 minutes so as to have a predetermined content while stirring the chopped fish nodes. After uniformly dispersing, the bonito extract powder and the yeast extract powder were stirred for 30 seconds to 5 minutes while being added little by little so as to have the above-mentioned blending amount. As a stirrer, a mixer (MK-Z40 type, manufactured by Matsushita Electric Industrial Co., Ltd.) having a small stirrer blade in the lower part of the chamber is used, one of the two blades is covered with a round plastic cover, and a variable voltage regulator is used. Stirring was performed by reducing the supply voltage to the stirrer to 10% to 80%. Thereafter, the stirred product was spread on a tray, dried at 45 ° C. for 15 minutes, and then passed through a No. 10 sieve (1700 μm) to obtain an aggregated dashi. In addition, the chopped fish nodes are cut into a thickness of 0.04 mm or more and 0.1 mm or less with a fish cutting machine, and the chopped fish pieces are 2 to 7 mm wide and 3 to 15 mm long. It was.

  In the above production, ethanol of 95% concentration (V / V) was used as the ethanol-containing liquid with respect to chopped fish buns, 10, 20, 30, 40, 50, 75, 100, 120, 140, 200% (W / When sprayed so as to achieve the added amount of W), the aggregated dashi with other added amounts had good properties, except that the aggregated dashi with the added amount of 200% was solidified. Further, when 70% concentration (V / V) of ethanol is sprayed on the chopped fish buns so that the added amount is 15, 20, 30, 50% (W / W), the added amount is 50%. The aggregated dashi solidified, and the aggregated dashi with added amounts of 15, 20, and 30% had good properties. In addition, when 99.5% concentration (V / V) ethanol is sprayed on the chopped fish buns so as to have an addition amount of 15 and 30% (W / W), both aggregates having good properties A dashi was obtained.

  From this Example 1, as the amount of ethanol added increases, the amount of water contained in the ethanol-containing liquid increases relative to the chopped fish buns, so that the aggregated dashi described above hardens. Presumed.

[Example 2]
Aggregate dashi was obtained in the same manner as in Example 1 except that the alcohol-containing liquid was sprayed while stirring and mixing the main material and the auxiliary material without previously spraying the alcohol-containing liquid on the main material. The properties of the resulting aggregated dashi were substantially the same as in Example 1.

Example 3
The main raw material is 50% by weight of fine-granulated fish crushed with dried bonito, and the auxiliary material (without additives other than flavor extract) is 25% by weight of bonito extract powder and 25% by weight of yeast extract powder. These agitated raw materials were agitated for 1 to 3 minutes without spraying or adding dropwise an alcohol-containing liquid having a concentration of 70 to 99.5% by weight to obtain an aggregated dashi. As a stirring device, a stirring granulator (NMG type, manufactured by Nara Machinery Co., Ltd.) was used. The fine-granular fish knot was used after roughly crushing the fish knot to 1-5 mm thickness, passing through a No. 18 sieve, and crushing into a fine granule having a particle size distribution in which 90% or more of the whole remained on the No. 200 sieve. . The obtained aggregated dashi was a good property having a particle size distribution with a size (longest side) of approximately 150 μm to 1000 μm being 80% or more of the whole.

[Comparative Example 1]
Using powdered fish buns obtained by pulverizing the dead bonito of bonito as the main raw material, and using raw materials obtained by adding 7% by weight of sodium chloride and 5-30% by weight of lactose to the same auxiliary materials as in Example 1, After being made into a paste by kneading, the formed mass extruded by an extrusion granulator (UM-73 type, manufactured by Kawagoe Machine Co., Ltd.) was crushed (pulverized) and sized after pulverization to obtain a granule dashi. . In addition, the fine powder particle | grains (fine powder) which generate | occur | produced by the crushing of the molding lump were manufactured without reusing.

[Comparative Example 2]
Paste is obtained by using a raw material obtained by adding 5 to 30% by weight of lactose to the auxiliary material similar to that in Example 1 using finely-granulated fish buns obtained by crushing the dried bonito bonito as the main raw material. Then, the formed lump pressed by a press machine (manufactured by Toyo Hydraulic Machinery Co., Ltd.) was crushed (pulverized) and sized after pulverization to obtain a granular dashi. In addition, the fine powder particle | grains (fine powder) which generate | occur | produced by the crushing of the molding lump were manufactured without reusing.

[Properties comparison]
Stereoscopic microscope (SZ type, manufactured by OLYMPUS), stereomicroscope digital camera (DC300 type, manufactured by LEICA), digital camera for aggregated dashi of Examples 1 and 3 and granular dashi of Comparative Examples 1 and 2 (CAMEDIA-C2020 type, manufactured by OLYMPUS), each property (Figs. 1 to 4), each agglomerate (one) (Figs. 5 to 8), and each agglomerated dashi into hot water The collapsed state (FIGS. 9 to 12) was compared.

〔sensory test〕
Agglomerates obtained by spraying ethanol of 99.5% concentration (V / V) in Example 1 to the amount of addition of 15% and 30% (W / W) to chopped fish nodes Shaped dashi: 15% and 30% (W / W) addition of 70% ethanol (V / V) in Example 1B, Example 1C and Example 1 to chopped fish bun Aggregate dashi obtained by spraying so as to be: About Example 1D and Example 1E, together with the granule dashi of Comparative Example 1, the flavor (fragrance, taste) of dashi juice obtained from each sample, Newell and MacFarlane The multiple comparison test [new food analysis method (Kotsu), see p806] was used for evaluation. In addition, each dashi soup used what was obtained by throwing each sample into hot water so that it might become a density | concentration of 0.7% (W / W) with respect to hot water. Moreover, since the sample of the comparative example 1 is a salt using product, salt was separately added to all the dashi juice so that the salt concentration at the time of eating was 0.9% (W / W), and a sensory test was performed ( Number of panelists: 16). The results of this sensory test are as shown in Tables 1 and 2, and there was no significant difference between the samples of Example 1B to Example 1E at a risk rate of 5%, and the taste was good. However, the comparative example 1 sample recognized significant difference between each sample of Example 1B-Example 1E, and was evaluation that flavor was inferior.

It is a drawing substitute photograph which shows an example of the property of the aggregated dashi by this invention and Example 1. FIG. One scale of the scale added to the lower right end is 0.1 mm, and crushed pieces of chopped fish sections having a long side of about 1 mm are recognized in the aggregated dashi. 4 is a drawing-substituting photograph showing an example of the properties of the aggregated dashi according to Example 3. FIG. One scale of the scale added to the lower right end is 0.1 mm, and it is confirmed that most of the aggregated dashi is agglomerated fine-sized fish clauses having a size of 0.1 mm or more. It is a drawing substitute photograph which shows the property as an example (comparative example 1) of the conventional granule dashi. One scale of the scale added to the lower right corner is 0.1 mm, and the granule dashi of Comparative Example 1 is mostly agglomerated to a size of more than 1 mm with fine powder agglomerated to a size of around 0.1 mm. Is confirmed. It is a drawing substitute photograph which shows the property as an example (comparative example 2) of the conventional granule dashi. One scale of the scale added to the lower right end is 0.1 mm, and it is confirmed that most of the granular dashi of Comparative Example 2 is agglomerated fine powder having a size significantly smaller than 0.1 mm. It is a drawing substitute photograph (stereomicroscope photograph) which shows an example of the property of the aggregated dashi (one aggregate) by this invention and Example 1. FIG. FIG. 5 is a drawing-substituting photograph (stereomicroscope photograph) showing an example of the properties of the aggregated dashi (one aggregate) according to Example 3. FIG. It is a drawing substitute photograph (stereomicroscope photograph) which shows an example of the property of the conventional granule dashi (comparative example 1: 1 aggregate). It is a drawing substitute photograph (stereomicroscope photograph) which shows an example of the property of the conventional granule dashi (comparative example 2: 1 aggregate). It is a drawing substitute photograph (stereomicroscope photograph) which shows an example of the collapsed state at the time of throwing the aggregated dashi (one aggregate) by this invention and Example 1 into hot water. It is a drawing substitute photograph (stereomicroscope photograph) which shows an example of the collapsed state at the time of throwing the aggregated dashi (one aggregate) by this invention and Example 3 into hot water. It is a drawing substitute photograph (stereomicroscope photograph) which shows an example of the collapsed state at the time of throwing the conventional granule dashi (comparative example 1: 1 aggregate) into hot water. It is a drawing substitute photograph (stereomicroscope photograph) which shows an example of the collapsed state at the time of throwing the conventional granule dashi (comparative example 2: 1 aggregate) into hot water.

Claims (22)

  A main raw material comprising chopped-like fish clauses and / or fine-shaped fish clauses obtained by crushing fish sections and / or powdered fish clauses obtained by pulverizing fish sections, and auxiliary raw materials comprising a flavor extract A method for producing an aggregated dashi, comprising a stirring step in which a main raw material and / or an auxiliary raw material containing ethanol is stirred.   The flavor extract comprises a fish extract and / or a fish extract extract, a fish extract and / or a fish extract concentrate, a fish extract and / or a fish extract concentrate, a dried fish extract, and / or Or a dried seafood extract concentrate, a sardine extract and / or a sardine extract concentrate, a sardine dry product extract and / or a sardine dry product extract concentrate, an algae extract and / or algae extract concentrate, The method for producing an aggregated dashi according to claim 1, wherein at least one selected from algae dried product extract and / or algae dried product extract concentrate and yeast extract is selected.   The method for producing an aggregated dashi according to claim 1 or 2, wherein the agitation step performs an agitation process in a state where an ethanol-containing liquid is infiltrated into a main raw material and / or a solid auxiliary raw material.   The agglomerate-like product according to any one of claims 1 to 3, wherein the agitation step is agitation treatment after spraying the ethanol-containing liquid on the main raw material and / or the solid auxiliary raw material or while spraying. How to make dashi.   The stirring step is characterized in that after the liquid auxiliary material containing a flavor extract solution obtained by dissolving or suspending the flavor extract in an ethanol-containing solution is added to the main material, or stirring is performed while adding. Item 3. A method for producing an aggregated dashi according to Item 1 or 2.   6. The method for producing an aggregated dashi according to claim 5, wherein the liquid auxiliary material is added to the main material by spraying or adding dropwise.   The method for producing an aggregated dashi according to any one of claims 3 to 6, wherein the ethanol-containing liquid is an ethanol-containing liquid having an ethanol content of 10% (V / V) or more.   The method for producing an aggregated dashi according to any one of claims 1 to 7, wherein in the stirring step, stirring is performed under reduced pressure.   The method for producing an aggregated dashi according to any one of claims 1 to 8, wherein in the stirring step, stirring is performed in a stirring airflow.   The method for producing an aggregated dashi according to any one of claims 1 to 9, wherein the stirred product obtained in the stirring step is dried without heating to a temperature exceeding 45 ° C.   The method for producing an aggregated dashi according to any one of claims 1 to 10, wherein the stirring step is performed by stirring using a stirring granulator.   The method for producing an aggregated dashi according to any one of claims 1 to 11, wherein the chopped fish sections are cut so that the fish sections have a thickness of 0.01 mm or more and 2 mm or less. .   13. The fine grained fish knot can be crushed into fine grains having a particle size distribution that passes through a No. 18 sieve and 90% or more of the whole remains on the No. 200 sieve. A method for producing the aggregated dashi according to claim 1.   The aggregated form according to any one of claims 1 to 13, wherein a blending ratio of the main raw material with respect to 100 parts by weight of the stirred raw material in terms of dry matter is 35 parts by weight or more and 70 parts by weight or less. How to make dashi.   The agglomerated dashi according to any one of claims 1 to 14, wherein a mixing ratio of the auxiliary raw material with respect to 100 parts by weight of the raw material to be stirred is 15 parts by weight or more and 65 parts by weight or less in terms of dry matter. Manufacturing method.   A main raw material comprising chopped-like fish clauses and / or fine-shaped fish clauses obtained by crushing fish sections and / or powdered fish clauses obtained by pulverizing fish sections, and auxiliary raw materials comprising a flavor extract The agglomerated dashi is characterized in that the agitated raw material containing the above is stirred in a state where ethanol is contained in the main raw material and / or the auxiliary raw material, and is formed into an agglomerated form in which ethanol is volatilized.   The flavor extract comprises a fish extract and / or a fish extract extract, a fish extract and / or a fish extract concentrate, a fish extract and / or a fish extract concentrate, a dried fish extract, and / or Or a dried seafood extract concentrate, a sardine extract and / or a sardine extract concentrate, a sardine dry product extract and / or a sardine dry product extract concentrate, an algae extract and / or algae extract concentrate, The aggregated dashi according to claim 16, which is one or more selected from algae dry product extract and / or algae dry product extract concentrate and yeast extract.   The aggregated dashi according to claim 16 or 17, wherein the fish clause has a water content of 5 wt% or more and 30 wt% or less.   The aggregated shape according to any one of claims 16 to 18, wherein the chopped fish sections are obtained by cutting the fish sections so as to have a thickness of 0.01 mm or more and 2 mm or less. Dashi.   17. The fine-grained fish sections are obtained by crushing into fine granules having a particle size distribution that passes through a No. 18 sieve and more than 90% of the total remains on the No. 200 sieve. The aggregated dashi according to any one of 1 to 19.   The aggregated form according to any one of claims 16 to 20, wherein a blending ratio of the main raw material with respect to 100 parts by weight of the stirred raw material in terms of dry matter is 35 parts by weight or more and 70 parts by weight or less. Dashi.   The aggregated dashi according to any one of claims 16 to 21, wherein a mixing ratio of the auxiliary raw material with respect to 100 parts by weight of the stirred raw material is 15 parts by weight or more and 65 parts by weight or less in terms of dry matter. .