JP3816940B2 - Freezing - Google Patents

Description

  The present invention relates to a freeze dashi obtained by freezing a seasoning liquid containing at least one dashi extract selected from livestock products, marine products and agricultural products.

  Conventionally used soup seasonings were mainly in the form of liquids, powders, or extraction raw materials (dashi raw materials such as bonito and kumbu), but these had the following problems. It was.

  ・ Liquid: poorly stored, often frozen and thawed during use. When a frozen product is divided into several times and used, there are problems such as a decrease in flavor due to repeated freezing and thawing, and a decrease in work efficiency due to a thawing time. In addition, in a seasoning liquid containing an insoluble component, the insoluble component is dispersed non-uniformly, and the quality stability at the time of division is lowered. Some seafood extracts, meat extracts, etc. have improved storage stability due to concentration, salting, etc., but since it is necessary to concentrate to a considerably high concentration, the flavor tends to deteriorate and the salt content is also quite high. It becomes concentration and affects the taste. Furthermore, the insoluble component is more difficult to disperse more uniformly, and the quality stability during the division is further reduced. Further, when concentration or salting is not performed, aseptic filling, retort processing, and the like are necessary, and once opening, it must be used up. In the case of retort, flavor deterioration due to heat also occurs.

  ・ Powder: Flavor decreases when powdered from liquid. The addition of a binder is also necessary.

  -Extraction body: Extraction work is required, and it takes too much time to extract each time it is used. Naturally, extraction residues are also generated.

  On the other hand, as a technique for freezing seasonings, the following Patent Document 1 discloses solid broth that has been frozen in a form that can be easily separated so that the amount of the broth taken in water can be adjusted. Yes.

Patent Document 2 listed below is a dressing material containing at least salad oil, vinegar, emulsifiers and / or stabilizers, and water frozen by a freezer so that an overrun of about 10 to 40% is produced. A sherbet-like dressing characterized by the above is disclosed.
JP 2002-360214 A Japanese Examined Patent Publication No. 6-59189

  However, the technique of Patent Document 1 has improved storage stability by freezing and simplification of division by its shape. However, even in the case of an originally uniform liquid, unevenness is generated in the process of freezing and is uniform. Freezing stock was not obtained. Further, the simplification of the division itself has a problem that it cannot be said that it is sufficient because it is difficult to break the ice cleanly and the division unit is determined by the frozen shape.

  In the technique of Patent Document 2, the dressing is frozen after the emulsifier and stabilizer are added and homogenized in a liquid state, but the use of the emulsifier and stabilizer affects the delicate flavor. In addition, there was a problem that it was not the best in terms of safety.

  Therefore, an object of the present invention is to provide a novel freezing stock that is of a cryopreservation type and is very easy to handle.

In order to achieve the above object, one of the present invention includes cooling at least a seasoning liquid containing at least one dashi extract selected from livestock products, marine products, and agricultural products without forming an emulsion. It is obtained by the above, and provides a freezing stock characterized by being frozen in the form of ice cream or sherbet. In the present invention, the extract may be at least one dashi extract selected from livestock products or marine products.

According to the said invention, since it is a frozen state, even if it is a low density | concentration and there is no addition of a preservative etc., preservability is favorable. Moreover, since it is in the form of ice cream or sherbet, only a desired amount can be taken out without thawing during use, and workability is also improved. Even if insoluble components are contained, they can be uniformly dispersed.

  The soup seasoning liquid may contain fats and oils, but is solidified or increased in viscosity during the freezing process of the soup seasoning liquid, so that it is uniformly dispersed in the freezing stock without forming an emulsion. In the present invention, since the soup seasoning liquid does not form an emulsion, it is not necessary to use an emulsifier, a stabilizer or the like, the flavor is kept good, and the safety is further improved.

In the present invention, it is preferable that the solid content concentration of the soup seasoning liquid is 10 to 30% in terms of Brix. According to this, without compromising the flavor, it is possible to obtain an appropriate concentration, when cooled with stirring, can be easily frozen ice cream or sherbet form.

  Furthermore, it is preferable that the soup seasoning liquid further contains at least one of yeast extract, amino acid, fermentation seasoning, chemical seasoning, salt, sugar, spice, oil, and flavor. According to this, it is possible to obtain a freezing stock having a better flavor.

  Furthermore, it is preferable that the aroma material is uniformly mixed together with the frozen material of the soup seasoning liquid. Here, the aroma material means a raw material powder having a strong dashi flavor, such as bonito powder or kelp powder, a flavor oil, a volatile aroma extract, and the like. According to this, since not only the dashi seasoning liquid but also the fragrance material is included, the flavor of the dashi can be further enhanced. In addition, the fats and oils of flavor oil (flavor) can also be disperse | distributed like a solid substance by hardening to butter shape at low temperature.

According to the present invention, since the dashi is in a frozen state, the storage stability is good even at a low concentration or without the addition of a preservative or the like. Moreover, since it is in the form of ice cream or sherbet, only a desired amount can be taken out without thawing during use, and workability is improved. Moreover, even if fats and oils etc. are contained, they can be uniformly dispersed without using an emulsifier, a stabilizer or the like.

  Hereinafter, the present invention will be described in detail with specific examples.

  In the present invention, dashi extract means an extract that can be used for seasoning as a cooking base, and dashi seasoning means a seasoning liquid containing the dashi extract.

  In the present invention, examples of livestock products include chicken, beef, pork and the like, and any of these parts such as muscle, skin, bone and viscera can be used as a raw material for the extract.

  Examples of marine products include bonito, dried fish, kelp, oysters, crabs, shrimps, scallops and clams. In addition, boiled juice produced during the production of canned products, frozen boiled products, and the like, and boiled juice produced during the production of bonito can also be used as a soup stock extract.

  Examples of agricultural products include shiitake mushroom, burdock, Chinese cabbage, cabbage, tomato, leek, ginger, onion, garlic, ginger, and charlotte.

  These dashi extracts may be prepared according to a conventional method. In general, however, an appropriate amount of water is added to these raw materials, followed by heat treatment at 40 to 120 ° C. for about 10 seconds to 3 hours, followed by filtration and centrifugation. The aqueous solution may be collected by removing the solid content by a method such as separation. In addition, in order to obtain a stock extract rich in components such as amino acids, a stock extract may be prepared by combining a hydrochloric acid decomposition method or an enzymatic decomposition method. However, the extract obtained may be concentrated to an appropriate concentration as required. As the concentration method, an evaporation method, a freeze concentration method, a reverse osmosis method, or the like can be employed.

  In the present invention, the above dashi extract can be used as it is and frozen as a seasoning liquid, but at least one or more of yeast extract, amino acid, fermented seasoning, chemical seasoning, salt, sugar, spice is further added as necessary. However, you may prepare a soup stock seasoning liquid. The fermented seasoning means, for example, soy sauce, mirin, and sake.

  The seasoning liquid prepared in this manner, however, increases in viscosity when the fats and oils mixed therein are below the freezing point. Therefore, the seasoning liquid is preferably in a high-viscosity state with reduced fluidity, most preferably in a solidified state. For this reason, even if it does not form an emulsion by adding an emulsifier or a stabilizer, it can be uniformly dispersed.

  Further, the solid content concentration of the soup seasoning liquid is preferably 60% or less, more preferably 40% or less, and most preferably 10 to 30% in terms of Brix. When the solid content concentration is more than 60%, it becomes difficult to freeze the soup seasoning liquid, and the uniformity of the soup stock component tends to be impaired.

  The dashi seasoning liquid may be sterilized or sterilized using, for example, a plate-type heat sterilizer or a sterilization filter before freezing.

The method of freezing the seasoning liquid thus obtained is not particularly limited, but for example, by cooling with stirring, it can be in the form of ice cream or sherbet. In the present invention, the form of freezing is most preferably an ice cream.

The freezing while stirring is more preferably performed in an inert gas atmosphere such as nitrogen gas or carbon dioxide gas. As a result, the inert gas is enclosed in the freezing stock, so that the flavor component can be kept better. In particular, when the form is ice cream, since the inert gas is filled in the bubbles generated by overrun, oxidation can be prevented.

  In addition, the flavor can be further enhanced by adding an aroma gas during freezing while stirring.

  The particle size of the freezing stock of the present invention is preferably 15 mm or less, more preferably 10 mm or less, and most preferably 7 mm or less. If the particle size exceeds 15 mm, the uniformity of the soup stock component is likely to be impaired, and since one particle becomes large, it becomes difficult to take out a desired amount.

  In this invention, after freezing the seasoning liquid in this way, you may mix a fragrance | flavor material uniformly to this frozen material. Here, examples of the aroma material include bonito powder, kelp powder, vegetable powder, dried fruits, chicken oil, butter, critical extracts such as bonito, vegetables and fruit juice, spices, and fragrances. However, by mixing the fragrance material with the frozen granular material of the seasoning liquid, the fragrance material can be mixed uniformly and kept in a solid state without dissolving the fragrance material, so that a scented frozen stock can be obtained. .

  The freezing stock thus obtained is preferably stored at −15 to −40 ° C. using a refrigerator, for example. In addition, as a product form, for example, the above-mentioned freeze-out is a packaging form such as a general ice cream, a packaging container made of resin, foamed resin, paper, etc., resin film, paper, aluminum foil, or these It can be packed in a package made of a laminate and distributed as a frozen product.

  Examples of the use of the freezing stock according to the present invention include Japanese-style soup such as oden and noodle soup, Western-style soup such as bouillon, Chinese soup such as ramen soup, sauce such as yakiniku, packaging materials such as dumplings and small dragon sachets, frozen foods, etc. It can be used for various purposes such as solid dipping.

  Hereinafter, the present invention will be described more specifically with reference to examples.

<Example 1> Ice cream-shaped bonito stock 320 g of commercially available bonito is packed into a column, kept warm in hot water at 60 ° C. for 45 minutes, and then passed through 60 ° C. hot water to give 360 g of Brix 17% bonito extract. Obtained.

  The bonito extract thus obtained was cooled with stirring in a nitrogen gas atmosphere at −20 ° C. to obtain 350 g of ice cream-like bonito stock.

  A photograph of the ice cream-like bonito stock thus obtained is shown in FIG.

<Example 2> Ice cream-like bonito with bonito bonito Ice cream-like bonito with 95 g of ice cream prepared in Example 1 and 5 g of bonito fine powder added, and kneaded in a nitrogen gas atmosphere to be uniform, ice with bonito 98 g of creamy bonito was obtained.

<Example 3> Ice cream-shaped shiitake stock Shiitake concentrated extract (trade name “Shishitake Extract No.202”, manufactured by Yaizu Suisan Chemical Co., Ltd., Brix 60%) was adjusted to Brix 20%, and 100 g of this concentrated extract was cooled. Using an apparatus, the mixture was cooled while stirring in a nitrogen gas atmosphere at −20 ° C. to obtain 97 g of ice cream-like shiitake mushroom stock.

<Example 4> Flaked kelp soup Concentrated extract (trade name “Konbu extract No. 500”, manufactured by Yaizu Suisan Chemical Co., Ltd., Brix 60%) was adjusted to 15% Brix, and 100 g of this concentrated extract was cooled. And cooled at −20 ° C. with stirring in a nitrogen gas atmosphere to form a sherbet. The obtained sherbet-like kelp extract was spread on a tray to a thickness of about 5 mm and frozen overnight. After freezing, it was crushed and sized with a 3-mesh sieve to obtain 93 g of flaked kelp stock.

<Example 5> Ice cream chicken bouillon Chicken concentrated extract (trade name “Chicken Glass No.5”, manufactured by Yaizu Suisan Chemical Co., Ltd., extract part 98%, oil part 2%) 97 g of ice cream chicken bouillon in which the oil was uniformly dispersed at a temperature of −20 ° C. while stirring in a nitrogen gas atmosphere using a cooling device. Got.

<Test Example 1>
Concentrated extract of kelp (trade name “Konbu extract No. 500”, manufactured by Yaizu Suisan Kagaku Kogyo Co., Ltd., Brix 60%) was adjusted to Brix 15.2%, (i) 100 g of frozen overnight in a freezer, ii) The following points were compared using 100 g of flakes formed in the same manner as in Example 4. The results are shown below.

1. As for appearance (i), the frozen state was not uniform, and a dark part and a light part were seen, and the color became deeper from the peripheral part to the central part. This is thought to be because freezing started from the surroundings due to cooling by the outside air, and as the ice crystals grew, the extract was concentrated like freezing and concentration toward the center.

  (Ii) had a lot of bubbles and tended to be white, but there was no uneven color tone and it was frozen uniformly.

2. The uniformity evaluation was subdivided into 20 g ± 0.5 g, and labeled as A, B, C, D, E in order.

  In (i), the melted portion was taken out and subdivided at any time while being thawed using 15 ° C. water in a polyvinyl bag.

  In (ii), the flakes were weighed as they were, divided into small portions, and then dissolved. The values of Brix for A to E are shown in Table 1 below.

  As shown in Table 1, in (i), the frozen state was not uniform, and the extract portion was more easily dissolved even during thawing, so that uniformity when partially thawing and subdividing was not obtained. From this result, it can be seen that in order to uniformly subdivide (i), it is necessary to measure all after dissolution. On the other hand, (ii) was frozen uniformly, and could be subdivided easily in the frozen state, so no concentration fluctuation occurred.

  3. Operability The subdivided sample was dissolved in 1800 g of hot water. In order to uniformly subdivide (i) from the results of 1, it was necessary to weigh after dissolution, but it took about 13 minutes for the thawing time alone. On the other hand, since (ii) is in the form of flakes, it can be measured without the need for thawing and can be subdivided in about 40 seconds. In addition, since it was easily unwound and dispersed during use, operability almost the same as liquid was obtained.

  4). Flavor (i) (ii) The flavors of 20 g of each dissolved in 1800 g of hot water were compared.

  The evaluation was conducted with 20 members of our R & D department as a panel, and a panel with higher flavor was selected. Evaluation was performed using a two-point comparison method. The results are shown in Table 2 below.

  As a result of Table 2, no significant difference was observed, and all 20 responded that there was no significant difference. From this, (ii) is considered to have the same quality as (i).

<Test Example 2>
The uniformity of the ice cream chicken bouillon prepared by the same method as in Example 5 was evaluated by the following method.

Ice cream-like chicken bouillon was divided into 20 g portions to prepare six samples A to F. Each sample was taken from the following part of the container.
A: Container upper surface B: Container upper center C: Container upper wall D: Container lower wall E: Container lower wall F: Container bottom Each sample was heated to 30 ° C. with hot water and dissolved, and then centrifuged at 8000 rpm 5 The extract and the oil part were separated and visually confirmed. The results are shown in FIG.

  As a result, each sample contained a certain amount of oil part, and it was confirmed that the oil was uniformly dispersed in the ice cream chicken bouillon.

  The frozen stock of the present invention is, for example, a Japanese-style stock such as oden and noodle soup, a Western-style stock such as bouillon, a Chinese stock such as ramen soup, a sauce such as grilled meat, a packing material such as dumplings and small dragon sachets, a solid in frozen food, etc. It can be used for soup stock.

It is an ice cream-like soup stock photograph obtained by the present invention. 4 is a photograph showing that the oil is uniformly dispersed in the ice cream chicken bouillon obtained by the present invention.

Claims (5)

It contains at least one kind of dashi extract selected from livestock products, marine products, and agricultural products, is not formed into an emulsion, and is obtained by cooling the seasoning liquid while stirring, and is in the form of ice cream or sherbet Freezing stock characterized by being frozen in the form of a shape. The freeze stock according to claim 1, comprising at least one stock extract selected from livestock products or marine products. The freezing start according to claim 1 or 2, wherein a solid content concentration of the soup seasoning liquid is 10 to 30% in terms of Brix. The freezing stock according to any one of claims 1 to 3, wherein the soup seasoning liquid further contains at least one of yeast extract, amino acid, fermented seasoning, chemical seasoning, salt, sugar, spice, oil, and flavor. . The freezing as described in any one of Claims 1-4 with which the aroma material is mixed uniformly with the frozen material of the said soup seasoning liquid.