JP2008011771A - Method for extracting stock, and extracted stock - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for extracting stock having favorable taste and flavor with savory aroma and moderate smoked flavor: and to provide extracted stock having favorable taste and flavor with savory aroma and moderate smoked flavor, and to provide soup using the obtained extracted stock. <P>SOLUTION: The method for extracting stock using flavor raw material such as fish and shellfish, wherein the stock is extracted in such a condition as to decrease oxygen concentration in the inner part of an extraction container. The extracted stock is extracted by the method. The noodle soup is obtained using the stock. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method and an extract of a soup stock, and more particularly to a method for stably producing an extract stock having a good fragrant fragrance and having a suitable smoked scent and a meaty scent, and an extract product thereof.

  At present, in the dishes such as soup, boiled food, cooked rice using soup stock, soup soup, somen soup, tentsuyu etc. There is a demand for a moderately smoked and fleshy stock.

  During normal stock extraction, the oxygen in the surrounding atmosphere is continuously in contact with the extraction stock continuously. In addition, oxygen is entrained in the soup due to convection or stirring of the soup. As a result, the stock solution is oxidized, greatly affecting the quality of the stock (see Non-Patent Document 1, for example).

  As a method for preventing oxidation at the time of extraction, for example, a method of suppressing the oxidation of the stock solution by allowing it to stand still during extraction and reducing the entrainment of oxygen can be considered. Oxygen continuously comes into contact with the extract. In addition, oxygen engulfment due to the convection of the dashi solution occurs, so it is not an effective solution to this problem.

As a method for preventing oxidation during extraction, a method for lowering the dissolved oxygen of the extracted water can be considered.
However, since the solubility of oxygen in water decreases as the temperature rises, the dissolved oxygen is usually in a low state in the temperature range where the soaking is performed, so the effect of dissolved oxygen on the oxidation of the stock solution is low. Unable to get a good extract of taste and aroma.

“Food Industry” Vol.36, No.6, pp60-63; Degradation factors of bonito extract (dashi) and production method that preserves fresh flavor, 1993

The present invention eliminates the above-mentioned conventional drawbacks, and has a fragrant fragrance, extraction with a good taste and fragrance with good smoke and meaty scents, and extraction, and further obtained. The task is to develop soup using the extract.
That is, the object of the present invention is to deoxidize the inside of the extraction container in order to prevent the stock from oxidizing and deteriorating the flavor during normal soup stock extraction. The purpose is to produce a savory soup stock that has a fleshy scent and a good balance between taste and aroma.

  As a result of intensive studies to achieve the above object, the present inventors have adjusted the oxygen concentration in the extraction vessel to 0.5-8% during the extraction of flavored raw materials such as knots. By suppressing oxidation, it has a fragrant scent peculiar to flavor raw materials, has an appropriate smoke scent and meaty scent, and can stably produce an extract with a good balance of taste and scent. Knowledge has been obtained and the present invention has been completed based on this knowledge.

That is, the present invention according to claim 1 provides a dashi extraction method characterized in that in the extraction using a flavor raw material, the extraction is performed in a state where the oxygen concentration inside the extraction container is lowered. .
The present invention according to claim 2 provides a method for extracting dashi stock according to claim 1, wherein the flavor raw material is seafood.
The present invention according to claim 3 provides the method for extracting soup stock according to claim 1 or 2, wherein the oxygen concentration inside the extraction container is 0.5 to 8%.
The present invention according to claim 4 provides the method for extracting soup stock according to any one of claims 1 to 3, wherein the oxygen concentration is reduced by nitrogen substitution.
According to a fifth aspect of the present invention, an extract is provided by the dashi extraction method according to any one of the first to fourth aspects.
The present invention according to claim 6 provides noodle soup produced using the dashi of claim 5.

According to the present invention, when extracting dashi from flavor raw materials such as seafood such as salmon, salmon, boiled and dried, the inside of the extraction container is deoxygenated to suppress oxidation during dashi extraction, It is possible to stably produce an extract with good taste and fragrance that maintains its original quality.
That is, according to the present invention, by deoxygenating the inside of the extraction container, it is possible to prevent the dashi from being oxidized during normal dashi extraction and to prevent the flavor from deteriorating. There is a savory smoke and fleshy scent, and a savory soup with a good balance of taste and fragrance is provided.

Embodiments of the present invention will be described below.
The present invention according to claim 1 relates to a dashi extraction method, wherein the extraction is performed using a flavor raw material while the oxygen concentration inside the extraction container is reduced.

The present invention according to claim 1 relates to extraction using a flavor raw material.
Examples of the flavor raw material include fish and shellfish described in claim 2, livestock meat such as chicken, pig and cow, seaweed such as kelp, vegetables such as burdock, carrot, onion and shiitake.

Examples of seafood include salmon, salmon, salmon and the like.
Examples of fish and shellfish include dried products, that is, various varieties and dried sardines. Specifically, in addition to bonito and bonito, soda bonito, chin bun, tuna bun and boiled sardines are arbitrarily selected. be able to.
The knot raw material is not particularly limited, such as a bare knot, a rough knot, and (this) dry knot. The shape and size of the knot material can be thin, thick, coarsely crushed, pulverized, or powdery, and is not particularly limited.

  The extraction raw material may be selected regardless of its type and shape, and may be one type or a combination of several types.

  The extraction temperature is 50 ° C. to 99 ° C., the extraction time is 1 to 60 minutes, and the amount of extraction water is 2 to 100 times the amount of 1 part by weight of the extraction raw material. Not limited.

  The extraction method may be arbitrarily selected from an immersion method in which the extraction raw material is immersed in water and extraction, a method in which water is poured from the top of the extraction raw material in a shower-like manner, and the liquid is recovered by flowing out. It is not limited. Of course, a combination of several kinds of extraction methods or these may be carried out continuously.

The present invention according to claim 1 is characterized in that in the extraction of such stock, the extraction is performed in a state where the oxygen concentration inside the extraction container is lowered.
That is, in the present invention according to claim 1, in the extraction of the stock, the extraction is performed in a state where the oxygen concentration inside the extraction container is lower than the normal oxygen concentration (about 21%).

The oxygen concentration inside the extraction container is preferably 0.3 to 10%, and more preferably 0.5 to 8% as described in claim 3.
Here, it is not preferable that the oxygen concentration inside the extraction container is less than 0.3% because the smoke as a soup is too weak and the balance of the soup stock is lost. On the other hand, if the oxygen concentration inside the extraction container exceeds 10%, the fragrant fragrance becomes too weak, which is not preferable.

The method of deoxygenating the inside of the extraction container is not particularly limited, but after filling the extraction container with water, nitrogen gas is injected from the upper part of the extraction container, and water is increased by the pressure increase at that time. Efficient methods include discharging from the lower portion of the extraction vessel and replacing it, or replacing nitrogen gas by injecting nitrogen gas from the lower portion of the sealed extraction vessel and expelling light oxygen from the upper portion.
That is, from the viewpoint of efficiency, as described in claim 4, it is preferable to reduce the oxygen concentration by nitrogen substitution.

An example of the extraction container is shown in FIG. In the figure, reference numeral 1 is an extraction vessel, reference numeral 2 is a stirring blade, reference numeral 3 is a lower lid filter curtain, reference numeral 4 is a nitrogen inlet, and reference numeral 5 is an extraction / water outlet.
After filling the extraction container 1 with water, nitrogen is injected into the inside from the nitrogen inlet 4 at the upper part of the extraction container 1, and water is extracted at the lower part of the extraction container 1 and discharged at the lower part of the extraction container 1. Drain from the outlet and deoxygenate.

  The extraction container (extraction tank) is not particularly limited as long as it can be sealed so that air does not enter after deoxygenation, but it is desirable to use a multifunction extraction device manufactured by Izumi Food Machinery Co., Ltd.

In this way, the target stock can be extracted.
It is the present invention according to claim 5 that provides such an extract.
That is, the present invention according to claim 5 provides an extract, however, by the dashi extraction method according to any one of claims 1 to 4.
By deoxygenating the inside of the extraction container in this way, it is possible to produce a savory soup having a fragrant fragrance, a suitable smoke scent and a fleshy fragrance, and a good balance between taste and fragrance. .

Although extracted in this way, the pyrazine content in the stock is increased, and as a result, it is considered that the fragrance has a good fragrance.
FIG. 2 is a gas chromatograph with a stock NPD detector when the bonito extract is extracted (deoxygenation extraction) with the oxygen concentration inside the extraction container lowered. In the figure, symbol L is a low nitrogen substitution rate, symbol M is a medium nitrogen substitution rate, symbol H is a high nitrogen substitution rate, symbol C is a control (when deoxygenation is not performed), Respectively.
Moreover, it is thought that a smoke fragrance | flavor and a fleshy fragrance are brought about by a phenol-type component and a sulfur-type component, respectively. Since these smoke and fleshy fragrances may be perceived as a strange odor when they exceed a certain range, it is essential to produce a high quality soup stock within an appropriate range.

Extracted in this way, however, as described in claim 6, is preferably used for the production of noodle soup.
The present invention according to claim 6 provides the noodle soup produced in this way.
The preparation of noodle soup itself may be performed by a known method.

  Extraction, however, can also be used after concentration, and the concentrated soup can be used for producing noodle soup. The concentration method is not particularly limited, and a general soup stock concentration step can be applied. For example, a concentration method such as vacuum concentration, reverse osmosis membrane concentration, freeze concentration and the like can be suitably used.

  Examples of the present invention are shown below, but the present invention is not limited thereby.

Example 1
56 kg of tap water and 8 kg of crushed bonito are added to the extraction tank of a deoxygenated, sealed, multi-function extraction device [manufactured by Izumi Food Machinery Co., Ltd.], and stirred and extracted at 95 ° C. for 20 minutes. Got.
At this time, the oxygen concentration of the head space in the extraction tank was changed into six stages by replacing with nitrogen [sample 1: 12.00%, sample 2: 8.00%, sample 3: 3.00%, sample 4: 1. 00%, sample 5: 0.50%, sample 6: 0.20%].
As a control, 56 kg of tap water and 8 kg of crushed bonito were added to the extraction tank without deoxidizing the inside of the extraction tank, followed by stirring and extraction at 95 ° C. for 20 minutes to obtain an extract. Examples were added for reference. The oxygen concentration at this time was 20.93%.

Table 1 shows the results of sensory evaluation (10 panelists) of the obtained extract.
The sensory evaluation was performed according to the following criteria for overall richness, fragrant fragrance, burnt / smoke scent, fleshy fragrance, and fragrance preference (preference).

The overall richness, fragrant fragrance, burnt / smoke scent, and fleshy fragrance are shown in four stages: ◎ = very strong, ◯ = strong, □ = normal, × = weak.
Moreover, about the preference (preference) of fragrance, it showed in 4 steps, excellent, good, a little bad, and bad.

In addition, "overall richness" evaluated the strength of the body and taste thickness when compared with the control.
In addition, “fragrant fragrance” was evaluated for the intensity of the fragrance unique to the flavor raw material (mochi) when compared with the control.
Next, “Koke / Smoke” evaluated the strength of the burnt / smoke compared to the control.
“Meaty fragrance” evaluated the strength of the fleshy fragrance when compared with the control.
Furthermore, “preference of fragrance (preference)” was evaluated by the preference when compared with the control.

As can be seen from Table 1, when the oxygen concentration was 8.00% or less, good results were obtained with an overall rich feeling and a fragrant scent.
It can also be seen that the soup stock having an oxygen concentration of 8.00% or less has a lower burnt / smoke odor than the control. It became even lower when it reached 0.20%.
It can also be seen that the stock with an oxygen concentration of 8.00% or less has a stronger fleshy scent than the control. It became very strong at 0.20%.
On the other hand, the preference (preference) of the fragrance was good between 0.50% and 8.00%, but was slightly worse at 0.20%.

From the above results, when the overall richness and fragrant fragrance increase, the preference is preferred, and when the burnt / smoke is strong, the preference is not preferred. However, when the oxygen concentration becomes 0.20%, the preference (preference) of the fragrance will be slightly worse. It is thought that the balance will be lost and it will be less preferred.
Also, if the fleshy fragrance is moderately strong compared to the control, it is preferred as a taste, but when the oxygen concentration is 0.20%, the fleshly fragrance becomes too strong and feels a strange odor, so It is thought that the balance will be lost and it will be less preferred.

Example 2
Sensory evaluation was performed on the soy sauce prepared in Example 1 and mixed with soy sauce and mirin in the liquid. Table 2 shows the composition and Table 3 shows the results of sensory evaluation (10 panelists).
The sensory evaluation was performed according to the following criteria for overall richness, fragrant fragrance, burnt / smoke scent, fleshy fragrance, and fragrance preference (preference).

The overall richness, fragrant fragrance, burnt / smoke scent, and fleshy fragrance were shown in four stages: ◎ = very strong, ◯ = strong, □ = normal, and x = weak.
Moreover, about the preference (preference) of fragrance, it showed in 4 steps, excellent, good, a little bad, and bad.

In addition, "overall richness" evaluated the strength of the body and taste thickness when compared with the control.
In addition, “fragrant fragrance” was evaluated for the strength of the flavor unique to the flavor raw material (mochi) when compared with the control.
Next, “Koke / Smoke” evaluated the strength of the burnt / smoke compared to the control.
“Meaty fragrance” evaluated the strength of the fleshy fragrance when compared with the control.
Furthermore, “preference of fragrance (preference)” was evaluated by the preference when compared with the control.

As can be seen from Table 3, when the soup was made with a soup stock with an oxygen concentration of 8.00% or less, the overall richness and fragrant scent gave good results.
Moreover, it can be seen that the soup using the soup stock with an oxygen concentration of 8.00% or less has a lower burnt / smoke incense than the control. It became even lower when it reached 0.20%.
On the other hand, the preference (preference) of the fragrance was good in soy sauce using dashi between 0.50% and 8.00%, but it became slightly worse at 0.20%.

From the above results, when the overall richness and fragrant fragrance increase, the preference is preferred, and when the burnt / smoke is strong, the preference is not preferred. However, when using soup stock with an oxygen concentration of 0.20%, the preference of the fragrance will be slightly worse. Otherwise, the balance of the soup will be lost, and it will be in a direction that is not favored by taste.
Also, if the fleshy fragrance is moderately strong compared to the control, it is preferred as a preference, but if you use dashi with an oxygen concentration of 0.20%, the fleshy fragrance becomes too strong and feels a strange odor Therefore, it is thought that the balance as a soup will be lost and it will become the direction which is not liked liking.

Example 3
Three kinds of dashi liquid (sample 13, sample 14, and sample 14) were obtained in the same manner as in Example 1 except that 8 kg of the koji crushed product in Example 1 was changed as follows.
-Sample 13: Changed to shiitake 8 kg-Sample 14: Changed to onion 8 kg-Sample 15: Changed to chicken 8 kg The oxygen concentration of the head space in the extraction tank at this time was adjusted to 8.00% by nitrogen replacement.
As a control, 56 kg of tap water and the above raw materials were added to the extraction tank without deoxidizing the inside of the extraction tank, and the mixture was stirred and extracted at 95 ° C. for 20 minutes to obtain an extract. The oxygen concentration at this time was about 20.9% in all cases.

Table 4 shows the results of sensory evaluation (10 panelists) of the obtained extract.
In sensory evaluation, the overall preference (preference) including fragrance and flavor was evaluated by the preference (優 = excellent, ○ = good, Δ = slightly bad, × = bad) when compared with the control.

  As can be seen from Table 4, even when any flavor raw material was used, it was found that the oxygen concentration was 8.00%, but the taste was good compared to the control.

It is explanatory drawing which shows one example of an extraction container. It is a gas chromatograph with a stock NPD detector when extracting the bonito soup stock (deoxygenation extraction) in a state where the oxygen concentration inside the extraction container is lowered.

Explanation of symbols

1 Extraction tank 2 Agitation blade 3 Lower lid filtration membrane 4 Nitrogen inlet 5 Extraction and water outlet

Claims (6)

  In the extraction using a flavor raw material, however, the extraction is performed with the oxygen concentration inside the extraction container being reduced.   The method for extracting dashi stock according to claim 1, wherein the flavor raw material is seafood.   The method for extracting dashi according to claim 1 or 2, wherein the oxygen concentration in the extraction container is 0.5 to 8%.   The method for extracting dashi according to any one of claims 1 to 3, wherein the oxygen concentration is reduced by nitrogen substitution.   Extracted by the dashi extraction method according to any one of claims 1 to 4.   Noodle soup prepared using the dashi of claim 5.

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