JP2928346B2 - Extract and soup production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing extracts and soups, and more particularly, to extracts such as meat storage, seafood and the like which are clear and have excellent taste and flavor. The present invention relates to a method for producing soups such as consommé and hot water.

[Problems to be solved by conventional technology and invention]

The clarification of soups such as beef consomme using the heat coagulation reaction of egg white is a technique that has been widely known. In addition, by performing clarification by this method,
It is well known empirically that off-flavors and off-flavors are removed, and taste and flavor are also improved (hereinafter, the term "clarification" in the present invention includes this concept).

However, the above-mentioned conventional technology is often used mainly for specific soups such as beef consomme on a kitchen scale such as a restaurant, and is hardly used industrially. As described above, the clarification technology utilizing the heat coagulation reaction of egg white is intended only for specific soups.Even if this technology is applied to extracts, egg white coagulation itself is hard to occur depending on the type of extract. There was a problem that there was something, and it was impossible to apply it to all extracts and soups.

Furthermore, in the conventional technology, the strength of the coagulated egg white is weak,
Since it is easily collapsed by an impact, it is difficult to implement on an industrial scale, and has disadvantages such as requiring special equipment such as a centrifugal separator for removing broken egg white.

The present invention solves the drawbacks of the conventional soup clarification method utilizing the heat coagulation reaction of egg white, is applicable to a wide range of extracts and soups, and can be performed on an industrial scale. An object of the present invention is to provide a method for clarifying extracts and soups that can be obtained.

[Means for solving the problem]

The inventors of the present invention have conducted various studies to solve the above-mentioned problems, and found that egg white easily aggregates and can be clarified by adding an acid to extracts and soups in advance to adjust the pH. Was. Furthermore, when performing the clarification process, focusing on the fact that the egg white is firmly condensed if the final temperature is increased, and clarification was attempted under a pressurized condition so that the final temperature was further increased. The present inventors have found that the resulting egg white dehydrates and shrinks, increases its strength, does not easily collapse even by impact, and hardly causes clogging of the filter cloth and the like, and thus completed the present invention.

That is, in the present invention, in order to clarify and improve the taste and flavor of an extract or soup by utilizing the heat coagulation reaction of egg white, the pH of the extract or soup was previously adjusted to 4.0 to 6.0 using an acid. Thereafter, the present invention provides a method for producing extracts and soups, characterized by heating under a pressurized condition at a product temperature of 115 ° C to 125 ° C.

The extracts and soups targeted by the present invention are not limited.
For example, meat and / or bones of animals such as chickens, cows and pigs, and extracts extracted from meat and / or bones such as white fish, shrimp and crabs, bouillon, consomme and the like obtained by adding vegetables and spices to these raw materials And soups. The extract may be extracted from a single raw material or may be extracted from two or more raw materials. The extract is used as it is or after being concentrated to an appropriate concentration (preferably 14% or less).

In the present invention, the pH of the extract and soup is adjusted to 4.0 to 6.0 using an acid in advance to clarify the extract and soup using the heat coagulation reaction of egg white, and to improve taste and flavor. By adjusting the pH and clarifying, the egg white easily aggregates.

In the present invention, the acid used for adjusting the pH of extracts and soups may be any acid that is acceptable as a food additive, and for example, edible acids such as hydrochloric acid, lactic acid, and citric acid are suitable. . These acids are added to extracts and soups, and pH 4.0 or more and pH to 6.0 or less, preferably pH 5.4
Adjust to ~ 5.8. If the pH exceeds 6.0, the aggregation of egg white becomes incomplete and clear extracts and soups cannot be obtained. On the other hand, if the pH is less than 5.4, an excessive amount of sodium chloride is generated upon neutralization, which is not preferable in taste.

Next, the egg white is added to the mixture, and the mixture is thoroughly stirred and homogenized, and preferably heated under pressure to coagulate the egg white to clarify extracts and soups. The amount of egg white to be added varies depending on the type and concentration of the extract and soup, the content of inorganic salts, etc., but is usually 0.2 to the total amount of the extract and soup.
It may be up to 5.0%. Egg white, if the final temperature is high,
Since it has the property of agglomerating more firmly, it is heated under pressure to reach a high temperature within a range that does not affect other qualities, such as dryness and generation of kogation odor. Specifically, the product temperature is 115 ° C ~ 1
Heat under pressure at 25 ° C.

As described above, the egg white aggregated by heating under pressurized conditions undergoes dehydration and shrinkage to increase the strength, is hardly collapsed by impact, and is less likely to be clogged with filter cloth and the like, so that it is clarified. Extracts and soups are easily obtained.

〔Example〕

Next, the present invention will be described in more detail with reference to Test Examples and Examples.

Test Example 1 Bx.5.6 chicken extract (pH 6.3)
N hydrochloric acid was added to prepare an extract whose pH was adjusted to 6.2, 6.0, 5.8, and 5.6. Egg white equivalent to 2% of the total amount of the extract was added, and the mixture was stirred well and mixed. About 15 in a boiling water bath
Heated for 1 minute and stopped heating just before the extract boiled. After standing in a hot water bath (water temperature 100 ° C.) for 10 minutes, the presence or absence of egg white coagulation and clarification were examined visually. Table 1 shows the results.

As is evident from Table 1, those without pH adjustment hardly caused the coagulation of egg white, and the resulting extract was turbid. No significant improvement was observed for those having a pH of 6 or more, but those adjusted to a pH of 6 or less resulted in rapid aggregation of egg white and a clear extract was obtained.

Test Example 2 Pork extract of Bx.5.6 (pH 6.3), 1
Extracts were prepared by adjusting the pH to 6.1, 5.9, 5.8, and 5.6 by adding N hydrochloric acid, and the same operation as in Test Example 1 was performed on them to visually check the presence or absence of egg white coagulation and clarification. Table 2 shows the results.

As is clear from Table 2, the extract without pH adjustment was incompletely aggregated with egg white, and the obtained extract was more turbid. No significant improvement was observed in those having a pH of 6 or more, but those adjusted to a pH of 6 or less rapidly aggregated the albumen and obtained a clear extract.

Test Example 3 The following experiment was performed to examine the relationship between the ultimate temperature, cohesive strength and filtration characteristics in the clarification treatment of the extract using egg white (hereinafter, abbreviated as egg white treatment).

The pH was adjusted to 5.8 by adding hydrochloric acid to the chicken extract extracted from chicken chicken by the usual method. Here, egg white was added so as to be 2% of the total amount of the extract, and the extract was clarified by heating using an autoclave. At this time, the final temperature reached 100 ℃, 105 ℃, 110 ℃, 115 ℃, 120 ℃ and 125 ℃, after holding for 10 minutes at each temperature reached, and then filtered in order of 35 mesh and 80 mesh filter cloth, The weight of the filtration residue and the passing extract was measured. Table 3 shows the results.

Since a relatively large mass of coagulated egg white was trapped mainly on the 35 mesh, the weight of the filtration residue on the 35 mesh indicates the strength of the coagulated egg white, that is, the difficulty of collapse. In addition, the fine residue of the coagulated egg white and the extract remaining due to clogging of the filter cloth were trapped on the 80 mesh. It shows the degree.

The weight of the filter residue trapped on the 35 mesh increases as the final temperature during the egg white treatment increases, and conversely
The weight of the filtration residue trapped on the 80 mesh decreased as the final temperature during the treatment with egg white increased. This tendency is particularly noticeable in the range of 110 to 115 ° C.,
No significant difference was observed between 25 ° C.

From this, it is clear that when performing the egg white treatment, by setting the final temperature to be higher under the pressurized condition, the coagulated egg white increases in strength and is less likely to collapse, and the clogging of the filter cloth and the like is less likely to occur. It became.

Example 1 Hydrochloric acid was added to 1 t of chicken extract (solid content 10%, pH 6.5) to adjust the pH to 5.8. Here, 4 pieces of frozen egg white
After 0 kg was added and the mixture was thoroughly stirred and homogenized, the mixture was charged into an autoclave of 1.2 t capacity and heated under pressure. Heating was continued because the extract temperature reached 120 ° C.
Hold for 0 minutes. The extracted extract was passed through a 60-mesh filter cloth, and trapped coagulated egg white which collapsed and flowed out. As a result, the coagulated egg white was completely trapped by the 60-mesh filter cloth, and a clear chicken extract was obtained.

Further, the obtained clear extract was diluted so that the solid content became 2%, and the measurement of the degree of transparency and the sensory evaluation were performed. The transparency of the obtained extract is 17.0 cm, 1.28 before clarification.
The extract was quite clear compared to cm, and the resulting extract was good in both savory taste, taste with a clear smell, and flavor.

〔The invention's effect〕

According to the present invention, it is possible to clarify extracts and soups that could not be clarified in the past, and it is possible to implement an industrial scale with only simple facilities without requiring special equipment. .

────────────────────────────────────────────────── ─── Continued on the front page (56) References Hiroshi Suzuki, et al., “Soup Book,” Ninjin Gaho-sha (Showa 35), p. 19 Edited by Yasushi Sato, "Science and Utilization of Egg Eggs" Earth Company, Ltd. 205-210 (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/39

Claims (1)

(57) [Claims] (1) In clarifying extracts and soups using a heat coagulation reaction of egg white and improving taste and flavor, the pH of the extracts and soups is previously adjusted with an acid.
A method for producing extracts and soups, which comprises adjusting the temperature to 4.0 to 6.0 and then heating the product at a temperature of 115 ° C to 125 ° C under pressure.