JP2631047B2 - Bagged soup dashi - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Field of the Invention] The present invention is a method of packing a soup raw material which has been prepared and crushed and frozen, and then sealed in a bag to eliminate the need for troublesome work such as blood removal and removal of oil when used. The present invention relates to a soup dash, and more particularly to a bag-packed soup dash for shortening the time required for extracting a soup, suppressing outflow of aqua into the soup, and obtaining a high-quality clarified soup.

[0002]

2. Description of the Related Art Conventionally, as a soup that can be easily used for business use and home use, a concentrated type,
Various soups such as powder type are in circulation. However, as a means for adjusting the Supudashi from genuine, it is <br/> cows traditionally, pigs, and it is preferable to adjust the a flavor soup by steaming by prolonged heating bone chicken, etc.
Was . In particular, the bone marrow of these bones, cartilage, to have been known that the flavor from the portion of the muscle, etc. are obtained, these cattle, pigs,
The bones of chickens and the like are the remaining parts from which the edible parts have been removed, so they are cheap as raw materials for soup, and are also useful for producing delicious dashes.

[0003] As described above, bones produced by disassembling animals such as cows, pigs, and chickens are useful because of the appearance of delicious dashes, and are mainly used as bones for lash removal. . However, after these bones that require a lot of storage space, a long period of time from the product characteristics, since it can not be frozen, many of which are at present, have been discarded. Further, even when used as a bone for removing dirt, there are problems that, for example, corrosion progresses quickly, and processing after removing soup is troublesome. When bone is used as a raw material for soup, bone marrow, which is said to have a delicious taste,
At least 5 to extract dash components from cartilage, muscle, etc.
Heating for 6 hours was necessary, and during that time, there was a problem that the blood removal and the work of removing the oil had to be performed carefully.

[0004] In order to solve such problems, conventionally, bones produced by dismantling animals such as cows, pigs, and chickens are subjected to pretreatment such as blood removal, boiling, washing, and the like, and further frozen and appropriately frozen. By crushing into a size and enclosing it in a bag having good permeability , soup can be extracted by short-time boiling, and there is a soup dash that is easy to handle (for example, And JP-A-1-137957. The bagged soup dashi is subjected to animal bone pretreatment,
Since it is frozen and then crushed to a predetermined size and sealed in a bag, the soup can be extracted in a shorter time than the conventional soup extraction time (5 to 6 hours),
It has an effect that handling is easy and handling such as disposal after soup extraction is also simple.

[0005]

However, the size of the animal bone for extracting soup, such as the conventional crushed bone to be enclosed, which varies in size or is crushed into a powder, is used. There is also a problem that the extraction time of the completed bagged soup dashi varies due to variations in it, and furthermore, in the case of powdered crushed bone, it is not possible to suppress the outflow of aku etc. together with the clarified soup I have.

[0006] Furthermore, since the enclosed bag has a variation in the size of the crushed animal bones to be enclosed or is powdery, the shape of the bag may cause the enclosed crushed bone to spill. It is simply formed in a bag shape so that it does not occur. For this reason, when boiled bagged soup dashi, the air contained together with the crushed bones causes the bagged soup dashi to float up to the bottom of the pot without sinking, and there is a problem that the soup extraction time cannot be shortened. doing.

[0007]

Means for Solving the Problems Accordingly, the present invention employs the following means to solve the above problems. In the invention to be patented, the bones are subjected to a pretreatment such as boiling and washing, and the pretreated bones are frozen, crushed to a size of 1 to 3 cm or 3 to 5 cm, and enclosed. A bag-filled soup dish characterized in that a large number of cross-cut portions are formed on both front and back surfaces of a nonwoven fabric bag.

According to the present invention, first, animal bones used as soup raw materials are subjected to pretreatment such as boiling and cold water washing.
The boil time of the animal bone varies depending on the type of the animal bone, for example, about 7 minutes for general pig bone, about 20 minutes for indirect pig bone called "Genkotsu", and about 5 minutes for chicken bone Boil time is required.

In addition, since the purpose of the boiling in this case is to remove blood from animal bones, to remove the air, etc.
Boil at the temperature of 0 to 110 ° C. for the above-mentioned time. That is, the purpose of this boil is not to produce a dashi from the animal bone, but to make the animal bone soft. Therefore, if boiling is performed for a time longer than the above-mentioned time, attention must be paid to the dashi component exuding from the animal bone.
Then, after washing sufficiently with cold water, quickly freeze and store.

The prepared frozen bone is crushed by a crusher to a size of about 1 to 3 cm or 3 to 5 cm.
In this case, if the frozen bone is crushed to a size of 1 cm or less, or crushed into a powdery or minced shape, a large amount of bleeding such as acne is not desirable. Next, a suitable amount of the crushed bone is sealed in a nonwoven fabric bag to complete the process.

[0011] The nonwoven fabric bag has heat resistance and durability, and is capable of extracting soup dashi from the enclosed crushed bone without being broken when heated and steamed. Acne and dirt also exude from the crushed bone along with the extraction of the dash component, but they remain enclosed in the non-woven bag and ooze out of the bag together with the soup. There is no clarification of only high quality dash components
-Group can be obtained.

As shown in FIG. 2, a cross-cut portion is formed on both the front and back surfaces of the non-woven bag so as to suppress the outflow of water and the like from the crushed bone and to promote the extraction of high-quality soup. Things. In addition, when taking soup dash, put the bag in a large container such as a pot, but since the water enters the bag from the cross cut part, it sinks quickly to the bottom of the pot and shortens the soup extraction time. Can be. It should be noted that if a large number of small round holes were drilled instead of the cross-cut portion on the bag body, it was found that the crushed bones adhered to the small holes and the exudation of the soup dashi became worse. .

There are several possible combinations of the composition ratio of the animal bone of the pig bone and the chicken bone which has been subjected to the pretreatment. For example, in the case of the pig bone and the chicken bone as shown in Table 1 below, The best result was obtained as a soup dash if the pork bone was 70% and the chicken bone was 30%. However 60 pig bones
If the chicken bone is blended within the range of -80% and the chicken bone within the range of 20-40%, a good soup dash can be obtained. When the mixing ratio is halved, the soup becomes thin and not thick, and conversely, pork bone is 90% and chicken bone is 1%.
If the compounding ratio is 0%, the composition becomes too dark and becomes jelly-like when cooled. In addition, when the animal bone used is 100%, a clear soup that is not miscible is obtained, and the flavor is good and the taste can be easily adjusted according to taste.

[0014]

[Table 1]

[0015]

Effect of the Invention As described above, the present invention applies a pretreatment such as boiling and washing the animal bone, and freezes the pretreated animal bone to a size of 1 to 3 cm or 3 to 5 cm. A bag-filled soup dish characterized in that a number of cross-cut portions are formed on both front and back surfaces of a bag to be enclosed.

[0016] Accordingly, despite the use of animal bones such as pork bones and chicken bones, it is possible to significantly reduce the time required for removing the conventional sashimi. Further, the conventional bone washing and measuring steps can be simplified, the operation can be performed smoothly, and fuel costs can be saved. Furthermore, since it is contained in the bag, the processing of the bone after removing the dashi can be discarded together with the bag, which is very hygienic.

[0017] Since it is subdivided and sealed in the bag body, it is reduced in size and easy to store, and work such as taking off of an access becomes unnecessary when used. In particular, the crushed size is 1 to 3 cm or 3 to 5 cm. Therefore, unnecessary turbidity does not occur in the soup as compared with a case where the soup is pulverized into a powder or a mince.

[0018]

[Example 1] Pig bones such as ribs and femurs were kept at 90 ° C to 100 ° C.
Boiled for 7 minutes at a temperature of ° C. 90 ° C ~ 1 for chicken bone
Boiled at a temperature of 00 ° C. for 5 minutes. Then, while checking the blood removal and the state of the ak, the ak was taken at any time. Thereafter, in a large sink where cold water was constantly flowing, blood removal, dirt, and the like from the boiled bone were completely washed and immediately frozen.

[0019] Of these boiled and frozen bones, 70% of pork bones and 30% of chicken bones were blended and crashed in a crusher. Crash size is 3-5cm
It is. These crushed bones are 240cm wide and 340cm long
1k weighed into a non-woven bag with heat resistance and durability
g was bagged. At this time, bone meal generated at the time of the crash was also enclosed at the same time, and sealed with a heat sealing machine. Then, it was shaped and frozen, and the bottom and side surfaces were greased to form an ice tray.

The bag is taken out of the freezer and
Put a pot containing 1 liter of water on a fire, boil until the water temperature reaches 90 ° C, and put the 1kg bag into it,
Boil for 30 minutes. As a result, a high-quality soup was obtained.

[0021]

Example 2 Pork bones such as ribs and femurs were kept at 90 ° C to 100 ° C.
Boiled for 7 minutes at a temperature of ° C. In addition, the pig bone at the joint was boiled for 20 minutes. And the chicken bone is also 90 ℃
Boiled at a temperature of の 100 ° C. for 5 minutes. Then, while checking the blood removal and the state of the ak, the ak was taken at any time. Thereafter, in a large sink where cold water was constantly flowing, blood removal, dirt, and the like from the boiled bone were completely washed and immediately frozen.

[0022] Of these boiled and frozen bones, they were blended in a ratio of 70% pork bone and 30% chicken bone, and crashed in a crusher. Crash size is 1-3cm
It is. These crushed bones are 250cm wide and 230cm long
Weighed into a non-woven bag with heat resistance and durability of 50
0 g was bagged. At this time, bone meal generated at the time of the crash was also enclosed at the same time, and sealed with a heat sealing machine.

[0023] The bag is put in a pot filled with 10 liters of water and heated until the water temperature reaches 90 ° C. Then, the bag containing the above 500 g is put in the bag and simmered for 30 minutes to obtain a fine soup. Was done.

[0024]

Example 3 56 bags 240 mm wide and 340 mm long and 1 kg in capacity, 250 mm wide and 230 mm long
In the bag body having a content of 500 g, 42 cross cuts were formed at intervals of 35 mm.

In this bag, pork bones such as ribs and femurs were boiled at a temperature of 90 ° C. to 100 ° C. for 7 minutes. The chicken bones were also boiled at a temperature between 90 ° C and 100 ° C for 5 minutes. Then, while checking the blood removal and the state of the ak, the ak was taken at any time. Thereafter, in a large sink where cold water was constantly flowing, blood removal, dirt, and the like from the boiled bone were completely washed and immediately frozen.

Of these boiled and frozen bones, a mixture of 70% of pork bone and 30% of chicken bone was blended and crashed in a crusher. Crash size is 1-3cm
And 3-5 cm. These crushed bones were sealed in the above-mentioned bag and bagged. At this time, bone meal generated at the time of the crash was also enclosed at the same time, and sealed with a heat sealing machine.

[0027] These bags are put in a pot filled with 20 liters and 10 liters of water and heated until the water temperature reaches 90 ° C, and the bags containing 1 kg and 500 g are put in each of them and simmered for 20 minutes. It is. As a result, there was no outflow of water and the like, and extraction of high-quality soup was obtained in a short time.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a manufacturing process.

FIG. 2 is a perspective view of a bag formed with a cross cut portion.

[Explanation of symbols]

 1 bag 2 cross cut part

Claims (1)

(57) [Claims] 1. The animal bone is subjected to a pretreatment such as boiling and washing,
This prepared bone is frozen and then frozen for 1-3 cm or 3-5 cm.
A bag-filled soup dish characterized in that a large number of cross-cut portions are formed on both the front and back sides of a nonwoven bag to be enclosed before being crushed to a size of 1 cm.