JP3117077B2 - Manufacturing method of bone extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing a bone extract which enables a high-quality bone extract to be produced in a short time, and more particularly, to the flavor of various foods such as soups. The present invention relates to a new method for producing a bone extract which is useful as a base, and which can produce a high-quality bone extract having a good flavor and aroma and having a uniform quality without requiring special equipment, in a short time. The bone extract obtained by the method of the present invention has a good flavor and aroma, is homogeneous, has high quality, has no variation in quality, and is useful as a flavor base of various foods such as soups.

[0002]

2. Description of the Related Art Conventionally, bone extracts have been used as a flavor base for Western dishes, Chinese dishes, and the like. The quality of the bone extract is an extremely important factor influencing the quality of such dishes. A variety of techniques have been created to improve its quality, from to the level of industrial-scale production technology. As described above, in these fields, bone extract is used as a flavor base of various foods such as soups. Conventionally, in order to produce the same, beef bone, chicken bone, etc. are generally boiled down and the extract component is eluted into the broth. A method to make it happen was adopted. However, in general, in order to obtain the desired quality bone extract, it is necessary to boil the beef bone for a long time, and even when boiled for a long time, there is a problem that the flavor and aroma of the obtained bone extract are not constant, It was difficult to obtain a product with consistent quality.

[0003] Conventionally, for example, in the case of making fond de war, beef bone is baked in an oven, and if necessary, vegetables and the like are added and further baked.
The extract was eluted after boiling for about an hour. The bone extract obtained as described above has a certain degree of richness and flavor, but the flavor and the like are weak, and the production thereof requires a long time. In addition, various similar methods have been reported, but the flavor and aroma are good, it is possible to elute the extract components at a high elution rate in a short time, and a high-quality bone extract with no variation in quality is obtained. In fact, the methods that can be manufactured have not yet been developed. Accordingly, there has been a strong demand for a method capable of easily and stably obtaining a bone extract having good flavor and aroma.

[0004]

Under such circumstances, the inventors of the present invention can surely solve the above-mentioned problems of the prior art and elute extract components at a high elution rate in a short time. It is possible, and furthermore, as a result of repeating various studies with the aim of establishing a method for producing a high-quality bone extract having good and homogeneous flavor and aroma, once the raw bone in the state of raw bone is subjected to a predetermined process. It has been found that the intended purpose can be achieved by performing a baking treatment under a predetermined pressure after baking treatment under the conditions, thereby completing the present invention. That is, an object of the present invention is to provide a method for producing a high-quality homogenous bone extract having a very good flavor and aroma in a short time, which can elute an extract component at a high dissolution rate in a short time. And

[0005]

In order to solve the above-mentioned problems, the present invention provides a high-quality bone extract which can elute extract components at a high elution rate and has a good flavor and aroma in a short time. A method for producing a bone extract that can be obtained by washing, if necessary, appropriately cutting the cut bones of raw animals, birds, and fish and shellfish, baking, boiling under pressure, A method for producing a bone extract, comprising eluting the above-mentioned bone extract component into a boiling solution. Also, the present invention provides a baking treatment at 150 to 300 ° C. for 5 to 6 hours.
A method for producing the bone extract, wherein the raw bone is indirectly baked for 0 minutes. Also, the present invention provides a boil process,
A process for producing the above-mentioned bone extract, which is performed at 101 to 125 ° C. under a pressure of 0.1 to 1.4 kg / cm ² . Also,
The present invention provides the above-mentioned method for producing a bone extract, wherein the boiling treatment is performed in the presence of 1 to 10 parts by weight of water with respect to 1 part by weight of the bone after the baking treatment. Further, the present invention provides the method for producing the bone extract, wherein the bone is bovine bone.

[0006]

Next, the present invention will be described in more detail. The present invention, as described above, after baking raw bone under predetermined conditions, by boiling under predetermined pressure, to elute a high-quality bone extract component into the boil solution at a high elution rate. It was completed with the knowledge that it could be done. The present invention, raw bone such as cow bone, chicken bone,
Rather than simply boil down, it is characterized in that it is fired once in the state of raw bone and then boiled under pressure, whereby the flavor and aroma are extremely good, and The flavor and aroma can be obtained homogeneously at a sufficient level, and these can be achieved in a relatively short time. The mechanism by which the above effects are achieved is not clear, but the baking treatment imparts a roasted flavor and flavor peculiar to the bone, and by subjecting the bone to boil treatment under pressure in this state, the above components can be effectively treated. It is considered that it is extracted.

According to the present invention achieved by the above findings, it is needless to say that a bone extract can be easily produced in an ordinary household or a restaurant using an oven or a pressure cooker. The method is particularly effective when a large amount of bone extract is industrially produced as a raw material of processed food. That is, in the conventional method of simply boiling down, it takes a considerable amount of time to produce an extract in a large amount, and furthermore, it is necessary to control the boil-out conditions in order to obtain a high-quality extract, which is quite strictly performed by a skilled technique. However, according to the present invention, it is possible to obtain a high-quality extract homogeneously and in a short time by treating it under predetermined conditions set in advance, and the above effect is achieved by increasing the amount of bone processed. Is also achieved stably.

In the present invention, bones used as raw materials include, for example, animals such as cows and pigs, birds such as chickens, and bones of fish and shellfish, but the types of raw materials are not particularly limited. Absent. It is preferable to use beef bone, taking advantage of the features of the present invention, particularly for obtaining a bone extract having a good flavor and aroma for use in Western dishes and the like. Raw bone obtained by filtering an animal or the like is used as the above-mentioned bone as a raw material. Raw bone may be one to which meat is attached, but it is desirable to remove meat from bone in order to stably obtain high quality bone extract. Also, if necessary, the raw bone is washed, cut appropriately, or immersed in an aqueous solution of sodium hydroxide to remove adhered meat, or for another purpose, boiled, etc.
It may be one subjected to appropriate pretreatment.

Next, the above-mentioned raw bone is calcined under predetermined conditions. If the method of the baking treatment is such that the bone can be uniformly calcined at a predetermined temperature, the bone is indirectly calcined. Method, for example, oven heating with hot air, and also, a method of directly burning bone, for example, heating by direct fire,
Either method may be used. In particular, according to the method of indirectly firing bone, raw bone is uniformly fired without extreme scorching, and a homogeneous extract having a mild flavor and aroma can be stably obtained by subsequent boiling treatment.

The condition for indirectly firing the bone is preferably at 150 to 300 ° C. for 5 to 60 minutes,
More preferable conditions are 230 to 270 ° C and 10 to 20.
Minutes. If the temperature and time conditions are less than the above ranges, the effect of improving the flavor and aroma of the extract is not sufficient, while if it exceeds the above conditions, the resulting bone extract may be bitter and cause bitterness. There is not preferred. Therefore, by setting the range of the above conditions, these problems can be eliminated, the flavor and aroma of the obtained extract can be improved, and the flavor and aroma can be improved. On the other hand, conditions for firing bone directly include low heat
Firing at direct heat for about 60 to 60 minutes at medium heat is desirable from the same point.

Next, the bone fired by the above method is allowed to cool, if necessary, and then boiled under a predetermined pressure. The boil treatment is performed at 101 to 125 ° C., more preferably at 0.1 to 1.4 kg / cm ² at 105 to 115 ° C. (all pressures in the present specification indicate gauge pressure), and more preferably 0.3 to 0 / kg. It is preferable to carry out under a pressure of 0.8 kg / cm ² .
The boil treatment is preferably performed under the above conditions for 30 to 240 minutes, more preferably 60 to 120 minutes. If the pressurizing condition is below the above range, the extract component may not be sufficiently eluted from the bone, whereas if it exceeds the above range, it is eluted to components other than the desired extract component, and the flavor and aroma of the extract In addition, it is easy to cause a so-called mixture, and complicated equipment is required. Therefore, by setting the conditions within the above range, the extract component can be sufficiently eluted from the bone, and a bone extract having good flavor and aroma can be easily produced.

The boil treatment is preferably performed in the presence of 1 to 10 parts by weight of water with respect to 1 part by weight of the bone after the baking treatment. The extract component can be suitably eluted from the bone within the above range, but if it is outside the range, the extract component will be less efficiently eluted. The apparatus used for the boil treatment is not particularly limited, and for example, a general pressure cooker may be used, or bone and water may be put in a pouch and treated with a retort. In this case, the boil processing may be performed while stirring. By the above boil treatment, the bone extract component is sufficiently eluted in the boil water, and a desired bone extract can be produced as it is or by subjecting it to an appropriate treatment such as concentration and drying.

[0013]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 Beef bone was washed with water and cut to a length of 5 to 10 cm. This was baked at 250 ° C. for 15 minutes in an oven. The beef bone after the baking treatment was not burnt extremely, was burnt brown as a whole, and had a characteristic roasted flavor and aroma. After the above calcined beef bone was allowed to cool, 1 kg of the beef bone and 1.5 kg of water were placed in a pressure cooker having a capacity of 6 liters.
It was boiled at 5 ° C. and 0.7 kg / cm ² for 90 minutes.
After the boiling treatment, the cow bone was taken out to obtain boiling water. The above-mentioned boiled water, despite the above-mentioned short-time treatment, the bovine bone extract is sufficiently eluted, and has a very good and homogeneous bovine bone extract rich flavor, high quality having a roasted flavor. It was.

Example 2 A bovine bone extract was obtained in the same manner as in Example 1 except that the boil treatment was performed at 120 ° C. under a pressure of 1.2 kg / cm ² . This beef bone extract was of a high quality with a flavor and a flavor equivalent to those of Example 1 although the scent of oils and fats was somewhat strong and the color was dark. In addition, a bovine bone extract was obtained by the following comparative examples, and the effect of the present invention was clarified in comparison with the extract.

Comparative Example 1 The same bovine bone as in Example 1 was boiled under normal pressure at 100 ° C. for 7 hours to obtain a bovine bone extract.

COMPARATIVE EXAMPLE 2 Beef bone calcined in the same manner as in Example 1 was placed under normal pressure at 100 ° C.
For 7 hours to obtain a beef bone extract.

Comparative Example 3 The same bovine bone as in Example 1 was boiled in the same manner as in Example 1 to obtain a bovine bone extract.

Examples 1 to 2 and Comparative Examples 1 to 3 were carried out five times, each time changing the raw material bovine bone, to prepare five samples of bovine bone extract. Hereinafter, the quality characteristics of the five samples were evaluated. As is evident from Table 1, the products of Examples 1 and 2 were high in quality and uniform in flavor and aroma as compared with the products of Comparative Examples, indicating that there was no variation in quality.

[0019]

[Table 1]

[0020]

As described in detail above, the present invention can elute extract components at a high elution rate, and can obtain a homogeneous and high-quality bone extract with good flavor and aroma in a short time. The bone extract of the present invention is a method for producing a bone extract, wherein if necessary, washed and appropriately cut raw bones of animals, birds and seafood, after baking, boiled under pressure, and the above-mentioned bone is added to the boiled liquid. The present invention relates to a method for producing a bone extract characterized by eluting an extract component, and according to the present invention,
(1) The extract component can be eluted at a high elution rate in a short time, (2) A good quality bone extract with good flavor and flavor can be produced, (3) Special extraction operation, A special effect that a large amount of bone extract can be produced by a simple method and a simple process without requiring equipment is obtained.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-50868 (JP, A) JP-A-2-42955 (JP, A) JP-A-59-130168 (JP, A) JP-A-59-130168 173070 (JP, A) JP-A-9-37734 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/22-1/39

Claims (5)

(57) [Claims] 1. A method for producing a bone extract, wherein an extract component can be eluted at a high elution rate, and a homogeneous and high-quality bone extract having good flavor and aroma can be obtained in a short time, After washing, if necessary, the cut bones of the cut animals, birds and fish and shellfish, after baking, boiled under pressure to elute the extract component of the bone into the boil solution. Manufacturing method of bone extract. 2. The baking treatment is carried out at 150 to 300 ° C. for 5 to 6 hours.
The method for producing a bone extract according to claim 1, wherein the raw bone is indirectly baked for 0 minutes. 3. Boiling is carried out at 101 to 125 ° C. for 0.1 hour.
Claim carried out at a pressure of 1~1.4kg / cm ² 1 or 2
A method for producing the bone extract according to the above. 4. The boiling treatment is carried out in the presence of 1 to 10 parts by weight of water with respect to 1 part by weight of bone after the baking treatment.
The method for producing a bone extract according to any one of the above. 5. The method for producing a bone extract according to claim 1, wherein the bone is bovine bone.