JP2015159789A - Bonito soup stock and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bonito soup stock with a strong flavor of dried bonito.SOLUTION: A bonito soup stock with a strong flavor of dried bonito is obtainable by containing inosinic acid and phosphatide, and setting a mass ratio of inosinic acid to phosphatide to 0.09 or more. A bonito soup stock whose phosphatide content is 6.8 mg/100 g or more is obtainable by subjecting a ground matter obtained by grinding dried bonito in water to pressure heating together with water, and removing dried bonito residual by a continuous type centrifugal separator.

Description

   The present invention relates to a soup stock containing phospholipids and a method for producing the same.

  Boiled soup stock is an extract that extracts umami ingredients by boiling bonito or soaking in water. Miso soup is used for noodle soup, miso soup, boiled food, cooked rice, and the like.

  As a method for extracting a high concentration of soup stock from bonito, there are a method of heating for a long time with a high temperature solvent, and a method of concentrating the extracted extract by a reduced pressure method or a membrane treatment method. In addition, the extraction concentration is high and concentrated by adjusting the pH of the extract extracted by the drip extraction method (for example, refer to Patent Document 1) or the method of extracting stock juice showing a stronger taste from bonito using soft water In addition, a method for producing a clear soup stock without turbidity (for example, see Patent Document 2) has been developed. Moreover, in the hot water extraction process of fish buns, there is a method for producing a stock with good flavor and enhanced storage stability by adding oil-soluble sections of fish bun extracts as fats and oils (for example, see Patent Document 3). Are known.

JP 2008-79614 A JP 2008-99628 A JP 2007-244264 A

  An object of the present invention is to obtain a soup stock having a strong bonito flavor.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a soup stock with a strong bonito flavor can be obtained by adding a certain amount of phospholipid to the soup stock. The present invention has been completed.

That is, this invention is the following bonito broth and the manufacturing method.
(1) It contains inosinic acid and phospholipid, and the mass ratio of phospholipid to inosinic acid is 0.09 or more.
(2) The sardine according to (1), wherein the phospholipid content is 6.8 mg / 100 g or more.
(3) The above-mentioned (1) or (2), wherein water is added to the ground product obtained by grinding bonito in water and heated under pressure, and the bonito residue is removed by a continuous centrifugal separator. ) The manufacturing method of the dashi stock.
(4) A food containing the soup stock according to (1) or (2) above.

  According to the present invention, a soup stock having a strong bonito flavor can be obtained.

  The soup stock of the present invention can be obtained by adjusting the inosinic acid and phospholipid contained in the soup stock so that the mass ratio of phospholipid to inosinic acid is 0.09 or more. Further, the above-mentioned soup stock can be easily prepared by pressurizing and heating the ground product obtained by grinding the koji-molding knot in water and removing the koji koji residue with a continuous centrifugal separator.

  The soup stock in the present invention is an extract obtained by extracting umami ingredients by cooking or soaking in water using bonito as a raw material. Miso soup is used in foods such as noodle soup, miso soup, boiled food, and cooked rice.

  In the present invention, bonito is obtained by removing the head, viscera and the like of the cocoon, coagulating the protein by ripening and then cooling and drying it so that the water content is 26.0% or less. In the present invention, it is preferable to use a koji forming knot as a knot. A cocoon-molding section is made from frozen cocoon as a raw material, and the meat is molded, boiled and air-dried. In particular, the use of a koji-shaped knot with a fat content of 9.0% to 20.0% and a moisture content of 8.0% to 26.0% can be easily obtained.

  The phospholipid content of the soup stock in the present invention was determined by quantifying all phospholipids as stearoyl oleoyl fatidylcholine. In order to obtain a soup stock with a strong bonito flavor, the mass ratio of phospholipid to inosinic acid contained in the soup stock is important, and the mass ratio of phospholipid to inosinic acid is preferably 0.09 or more, 0.18 or more is more preferable. Moreover, the phospholipid content of the soup stock is preferably 6.8 mg / 100 g or more, and more preferably 19.8 mg / 100 g or more.

  In order to obtain the soup stock of the present invention, the koji is crushed, extracted with hot water, solid-liquid separated by centrifugation, and the solid content is removed to obtain the stock. In order to increase the extraction efficiency, the bonito is crushed in water and refined to 0.2 mm or less. Refinement increases the surface area of koji and increases extraction efficiency. In the hot water extraction step, it may be heated under pressure at a temperature of 100 ° C. or higher. The heating temperature and the heating and holding time are preferably 100 to 130 ° C. and 80 to 150 seconds. In the solid-liquid separation step, solid-liquid separation may be performed with a continuous centrifugal separator. Phospholipids cannot be dispersed and emulsified by filtering with a filter cloth or the like. By performing solid-liquid separation with a continuous centrifugal separator, the phospholipid can be emulsified and dispersed in the soup stock simultaneously with the removal of the koji residue.

  Hereinafter, an example is shown and the effect of the present invention is explained more concretely.

(Preparation of dashi stock A)
Coarsely grind 2.5 kg of cocoon-molded knots with 9.5% fat and 13.3% moisture, and use a grinding device (Masuyuki Sangyo Co., Ltd., Mass Colloid MKCA6-2 type) together with 17.5 L of water. A milled product of the koji forming section was obtained under the condition of clearance 0.2 mm. Next, press and heat extraction processing is performed at 110 ° C. for 80 seconds using a continuous pressure heating device (Kidkoman Co., Ltd., Kid's Cooker) together with the water used for grinding the koji molding paste. A heat-treated product was obtained. The pressure-heat-treated product is a mixture of soup stock and koji residue. The pressurized heat-treated product is put into a continuous centrifugal separator (Tanabe Wiltech Co., Ltd., screw decanter 18-V type) under the conditions of a rotational speed of 4984 rpm (centrifugal force 2500 G) and a feeding amount of 200 L / hour, Further, fine bonito residue was removed using a 200 mesh strainer to obtain a phospholipid-rich soup stock A.

(Preparation of sardine stock B)
In order to prepare stocks having different phospholipid contents, stocks containing almost no phospholipid were prepared. The supernatant obtained by allowing the pressure-heat-treated product obtained in the preparation of the above-mentioned soup stock A to stand and solid-liquid separation was designated as soup stock B containing almost no phospholipid.

(Preparation of control dashi stock)
In the control dashi stock, 1.0 kg of koji-molded knots were ground together with 7.0 L of water in the same manner as in the preparation of the above-mentioned stock A, and heated with stirring at 90 ° C. for 20 minutes, followed by cloth filtration After removing the bonito residue, water was added to 7.0 L to obtain a control dashi stock.

(Preparation of samples with different phospholipid contents)
In order to examine the effect of the phospholipid content of the soup stock on sensory evaluation, the above-prepared stock sushi A containing high phospholipid content and stock B containing almost no phospholipid were mixed in the blending amounts shown in Table 1. A dashi stock sample was prepared. Table 1 and Table 2 show the components of the brewed sample and the results of sensory evaluation of the prepared brewed sample.

(Quantification of phospholipids)
The phospholipid content of the soup stock was determined by quantifying all the phospholipids in the stock as stearoyl oleoyl phosphatidylcholine as the phospholipid content in the soup stock. Phospholipids were obtained by dry ashing the lipid extracted from the sample by the Folch method and quantifying phosphorus by molybdenum blue absorptiometry, and quantifying all the phospholipids in the sample as stearoyl oleoyl phosphatidylcholine from the quantitative value of phosphorus. . Since this analysis method has a detection limit of 10 mg / 100 g, in order to obtain detailed data, the sample was concentrated five times by mass by drying under reduced pressure and subjected to analysis.

(Measurement of other components)
The turbidity was measured with a turbidimeter (Corona Electric Co., Ltd. model UT-21) after diluting the sample stock 20 times with water. Brix, which is an index of extraction efficiency, was measured with a digital refractometer (manufactured by ATAGO, RX-5000). Inosinic acid, lactic acid and histidine were measured by liquid chromatography according to a conventional method.

(sensory evaluation)
As for the scent of bonito and the strength of bonito taste, each sample prepared was 1 for weak, 2 for weak, 3 for the same, 4 for strong, 4 for strong It was evaluated in five stages.

  Control Example 1 is a conventional soup stock prepared by hot water extraction. Comparative Example 1 is a clear soup stock obtained by continuous pressure heating extraction, and the samples of Examples 1A to 1E were obtained by continuous pressure heating extraction and continuous centrifugation. A dashi stock obtained by mixing dashi stock with the dashi stock of Comparative Example 1.

  As shown in Tables 1 and 2, in Control Example 1 and Comparative Example 1, phospholipids are not detected and turbidity is relatively low and clear soup stock. Examples 1A to 1E are sardines according to the present invention, contain 6.8 mg / 100 g or more of phospholipid, have a turbidity of 2980 ppm or more, and are turbid. The mass ratio of phospholipid to inosinic acid was 0.09 or more.

  From the results shown in Table 1, it can be seen that the samples of Examples 1A to 1E are soup stock with a strong bonito flavor. As shown in Table 2, there was no significant difference in the values of Brix, inosinic acid, histidine and lactic acid related to the flavor of the soup stock. In particular, samples with a mass ratio of phospholipid to inosinic acid of 0.09 or more and a phospholipid content of bonito broth of 6.8 mg / 100 g or more are more scented with koji. In addition, it can be seen that the soup stock has a strong taste and a strong bonito flavor.

(Soba soup)
A maple was prepared by mixing and dissolving 900 ml of commercially available soy sauce, 18.75 g of sugar and 9 ml of mirin. Next, 91.5 g of the stock of the present invention of Example 1E having a phospholipid content of 32.8 mg / 100 g adjusted in Example 1 was added to the 300 ml of the barb, and water was added so that the total amount was 1500 ml. In addition, the mixture was stirred and mixed to prepare soba soup.

(miso soup)
6 g of the soup stock of Example 1A having a phospholipid content of 6.8 mg / 100 g prepared in Example 1 was added to 86 g of hot water, and 8 g of commercially available rice miso was dissolved therein to prepare miso soup.

Claims (4)

It contains inosinic acid and phospholipid, and the mass ratio of phospholipid to inosinic acid is 0.09 or more. The soup stock of Claim 1 whose phospholipid content is 6.8 mg / 100g or more. 3. The brewery according to claim 1 or 2, wherein water is added to the ground product obtained by grinding bonito in water and heated under pressure, and the residue of bonito is removed by a continuous centrifugal separator. Manufacturing method. A food containing the soup stock according to claim 1 or 2.