JP4139783B2 - Dashi soup manufacturing method - Google Patents
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- JP4139783B2 JP4139783B2 JP2004012309A JP2004012309A JP4139783B2 JP 4139783 B2 JP4139783 B2 JP 4139783B2 JP 2004012309 A JP2004012309 A JP 2004012309A JP 2004012309 A JP2004012309 A JP 2004012309A JP 4139783 B2 JP4139783 B2 JP 4139783B2
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- 235000014347 soups Nutrition 0.000 title claims description 72
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 150000003839 salts Chemical class 0.000 claims description 53
- 238000000605 extraction Methods 0.000 claims description 23
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 25
- 235000019583 umami taste Nutrition 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 15
- 241000512259 Ascophyllum nodosum Species 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 241000269851 Sarda sarda Species 0.000 description 6
- 239000008609 bushi Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000004744 fabric Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- -1 salt compound Chemical class 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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Description
本発明は、だし原料から、風味に優れ、かつ旨味成分を豊富に含むだし汁を効率的に得るだし汁の製造方法に関する。 The present invention relates to a method for producing a soup stock that efficiently obtains soup stock that is excellent in flavor and rich in umami components from a stock material.
だし汁は、旨味成分を含む食品（だし原料）を、加熱水または非加熱冷水などを用いてその旨味成分を抽出して得られる旨味成分を豊富に含む汁のことであり、日本料理や西洋料理の隠し味として重要な要素をなしている。一般に、旨味成分以外の雑味が含まれていても問題がない原料で、旨味を強く得たい場合には、加熱水抽出を行い、雑味が問題となり、旨味のみを得たい場合には、非加熱冷水抽出を行うことが多い。また、加熱水抽出の場合、だし抽出に必要な時間は、揮発性の香り成分も特に必要とするだし汁においては通常、数分程度の短時間で行われることが多いが、揮発性の香り成分よりも、旨味や風味成分を特にバランスよく、強く得たい場合には、数十分加熱し続ける場合もある。 Dashi soup is a soup that contains abundant umami ingredients obtained by extracting umami ingredients from food (dashi raw materials) containing umami ingredients using heated water or non-heated cold water. It is an important element as a hidden taste. Generally, it is a raw material that does not have any problem even if it contains miscellaneous taste other than umami ingredients, and if you want to obtain umami strongly, perform extraction with heated water, and the miscellaneous taste becomes a problem, if you want to obtain only umami, Unheated cold water extraction is often performed. In addition, in the case of extraction with heated water, the time required for the stock extraction is usually performed in a short time of about several minutes in the soup stock, which also requires a volatile scent component. In addition, when it is desired to obtain umami and flavor components in a particularly well-balanced and strong manner, heating may be continued for several tens of minutes.
だし汁の製造において、水または熱水の代わりに、塩類または糖類を７重量％以上含有する水溶液や、塩類と糖類を併せたものの含有率が７重量％以上である水溶液を用いて抽出処理すると、濁りの生じない清澄なだし汁が得られること（特許文献１参照）や、水または加熱水の代わりに、最初から食塩水を用いて、だし原料から旨味成分を抽出すると、食塩を含まない水を用いた時よりも、風味に優れ、かつ旨味成分を豊富に含むだし汁が得られること（特許文献２参照）が知られている。 In the production of soup stock, instead of water or hot water, an extraction process using an aqueous solution containing 7% by weight or more of a salt or saccharide, or an aqueous solution containing 7% by weight or more of a combination of salts and saccharides, A clear soup without turbidity can be obtained (see Patent Document 1), and instead of water or heated water, salt water is used from the beginning to extract the umami components from the raw material. It is known that a soup stock is obtained that is superior in flavor and rich in umami components (see Patent Document 2).
しかしながら、前者の方法においては、得られるだし汁の塩類や糖類の濃度が高すぎるため、風味のバランスが崩れてしまい、本来の風味とは異なるだし汁になってしまうこと、また薄めて使用すると、だしの風味まで薄くなってしまうという問題がある。
また、後者の方法においては、真水を用いた場合に比して、風味に優れ、かつ旨味成分の豊かなだし汁を得ることができるものの、高価なだし原料から、風味や旨味成分を極めて効率よく引き出しきることについては十分に考慮されていない。
なお、防腐を目的に、だしを引いた後のだし汁に食塩を添加することが行われているが、該食塩は、だしの抽出効率に影響するものではない。
In addition, in the latter method, it is possible to obtain a soup stock that is excellent in flavor and rich in umami components, compared with the case where fresh water is used, but the flavor and umami components are very efficiently obtained from expensive soup stock. It is not considered enough about pulling out.
In addition, for the purpose of preserving, salt is added to the broth after the stock is drawn, but the salt does not affect the extraction efficiency of the stock.
本発明の目的は、だし原料からだしの風味成分および旨味成分を極めて高い効率でかつバランスよく抽出できる、だし汁の製造方法を提供することにある。 An object of the present invention is to provide a method for producing dashi soup that can extract the flavor component and umami component of the dashi from the dashi raw material with extremely high efficiency and good balance.
本発明者らは、上記目的を達成すべく種々検討した結果、食塩を用いてだしを抽出する場合、だしを抽出する際に用いる水に食塩を添加するタイミングによって、だしの風味成分や旨味成分の抽出効率に差異が生じ、だしを引く工程中の特定の時期に食塩を添加することによって、高い効率でだしの風味成分や旨味成分を抽出できることを知見した。 As a result of various investigations to achieve the above-mentioned object, the present inventors have extracted soup stock using salt, and depending on the timing of adding the salt to the water used to extract the stock, soy sauce flavor component and umami component It has been found that the extraction efficiency of the soup stock can be extracted with high efficiency by adding salt at a specific time during the soup stock extraction process.
本発明は、斯かる知見に基づいて完成されたものであって、だし原料から食塩類を含む抽出液を用いて旨味成分を抽出し、だし原料と、旨味成分の抽出された抽出液からなるだし汁とを分離してだし汁を得るだし汁の製造方法において、だし汁をひく工程中、だし原料とだし汁とを分離する１５分前から直前までの間に、上記食塩類を抽出液に投入することを特徴とするだし汁の製造方法を提供することにより、上記目的を達成したものである。
また、本発明は、上記の本発明のだし汁の製造方法により製造されただし汁を提供するものである。
The present invention has been completed based on such findings, and extracts umami components from a dashi raw material using an extract containing salt, and comprises a dashi raw material and an extract from which the umami components are extracted. in broth manufacturing method of obtaining a broth by separating the broth, in the step of pulling the broth, the period from 15 minutes before separating the soup raw material and soup until just before, to introduce the salt compound in the extract The object is achieved by providing a method for producing the soup stock.
Moreover, this invention is manufactured by the manufacturing method of the soup stock of said this invention, However, it provides a soup.
本発明によれば、だし原料からだしの風味成分および旨味成分を極めて高い効率でかつバランスよく抽出されただし汁、およびその製造方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the flavor component and umami | flavor component of a soup stock are extracted from stock material with very high efficiency and sufficient balance, However, a juice and its manufacturing method can be provided.
以下、本発明のだし汁の製造方法について詳細に説明する。
本発明において使用できるだし原料としては、例えば、かつお節、宗田節、むろあじ節、うるめ節、さば節などの節類、真昆布、利尻昆布、羅臼昆布、日高昆布などの昆布類、生椎茸、干し椎茸などのきのこ類、さらには牛、豚、鶏などの畜肉類などのいずれをも利用でき、また、目的とする調理品によって、１種または２種以上を適宜選択して用いることもできる。また、前記の節類については、荒節、枯節、本枯節などのいわゆるカビ付けの有無にかかわらず、いずれをも使用でき、さらに、厚節、削り節、粉砕節などのいずれの形態でも使用できる。
Hereinafter, the method for producing the soup stock of the present invention will be described in detail.
As the dashi raw material that can be used in the present invention, for example, bonito, soda-bushi, muroji-bushi, urume-bushi, mackerel-bush, etc. Any of mushrooms such as dried shiitake mushrooms, and further meat such as cows, pigs and chickens can be used, and one or more kinds can be appropriately selected and used depending on the intended cooking product. . In addition, the above-mentioned knots can be used regardless of the presence or absence of so-called molds such as rough knots, dry knots, and main dry knots, and can be used in any form such as thick knots, shaving knots, crushed knots, etc. .
また、本発明において使用される食塩類としては、例えば、食塩、精製塩、再製塩、岩塩、自然海塩など、食品に用いられる食塩類であればいずれでもよい。また、該食塩類の投入方法としては、粉末状のものを直接投入してもよく、また予め調製した食塩類水溶液を投入してもよい。 The salt used in the present invention may be any salt used in foods such as salt, purified salt, regenerated salt, rock salt, and natural sea salt. In addition, as a method for charging the salt, a powdery one may be directly charged, or a previously prepared saline solution may be charged.
上記食塩類の投入時期は、だし原料を抽出液に投入して、だしを引き始めた後、だし原料とだし汁とを分離する１５分前から直前までの間、好ましくはだし原料とだし汁とを分離する１０分前から直前までの間、さらに好ましくはだし原料とだし汁とを分離する１０分前から１分前までの間である。
この間に上記食塩類を投入した場合は、上記食塩類を最初から抽出液に投入してだしを引き始めた場合に比して、だしを効率よく抽出できるが、だし原料とだし汁とを分離する２０分を超えるほど前に上記食塩類を投入すると、抽出効率が低下してくるため、好ましくない。
The above-mentioned salt is introduced into the extract after starting the soup stock, and from 15 minutes before to just before the stock stock and soup stock are separated, preferably the stock stock and soup stock. It is between 10 minutes before and just before the separation, and more preferably between 10 minutes and 1 minute before separating the stock material and soup stock.
When the salt is added during this period, the stock can be extracted more efficiently than when the salt is first added to the extract and the soup stock is started. However, the stock is separated from the stock. If the salt is added before about 20 minutes, the extraction efficiency decreases, which is not preferable.
また、上記食塩類の投入量は、特に制限されるものではないが、抽出液に対して、好ましくは０．００５〜５質量％、より好ましくは０．０１〜１質量％、さらに好ましくは０．０５〜０．５質量％の濃度となる量である。
食塩類の投入量が０．００５質量％未満では、使用効果が低く、また５質量％を超える量の食塩類を投入すると、塩味が強くなり、だし汁全体のバランスを崩す惧れがある。
In addition, the amount of the sodium chloride is not particularly limited, but is preferably 0.005 to 5% by mass, more preferably 0.01 to 1% by mass, and still more preferably 0% with respect to the extract. 0.05 to 0.5% by mass.
If the amount of salt added is less than 0.005% by mass, the effect of use is low. If an amount of salt exceeding 5% by mass is added, the salty taste becomes strong and the balance of the whole soup stock may be lost.
本発明においてだしを抽出する温度帯としては、通常のだしを引く条件でよく、常温（室温）または３５〜９５℃程度の加熱処理条件下で旨味成分を抽出することができる。
また、だし原料と抽出液との使用割合は、従来のだし汁の製造方法と同様であり、高濃度で少量のだしを抽出し、使用時に適宜希釈して用いるようにすることもできる。
また、本発明におけるだしの抽出時間は、だし原料の種類、抽出する温度帯、目的とする調理品などによって適宜決定されるが、通常、１０〜９０分間程度である。
本発明のだし汁の製造方法は、だし汁をひく工程中、だし原料を抽出液に投入後、だし原料とだし汁とを分離する１５分前から直前までの間に、上記食塩類を投入する以外は、従来のだし汁の製造方法と同様にして実施することができる。
In the present invention, the temperature zone for extracting the soup stock may be a normal soup stock extraction condition, and the umami component can be extracted under normal temperature (room temperature) or heat treatment conditions of about 35 to 95 ° C.
Moreover, the usage ratio of the stock material and the extract is the same as in the conventional method for producing soup stock, and a small amount of stock can be extracted at a high concentration, and it can be appropriately diluted and used at the time of use.
In addition, the extraction time of the dashi in the present invention is appropriately determined depending on the type of the dashi raw material, the temperature zone to be extracted, the target cooking product, and the like, but is usually about 10 to 90 minutes.
The method for producing the soup stock of the present invention, except for adding the above-mentioned salt during the step of stocking soup stock, after the stock material is added to the extract, and between 15 minutes before and just before the stock stock and soup stock are separated It can be carried out in the same manner as in the conventional method for producing soup stock.
以下、実施例および比較例を挙げて本発明をさらに説明するが、本発明は以下の実施例および比較例に何ら限定されるものではない。なお、以下の実施例および比較例におけるだし汁の官能評価は、次のようにして行った。実施例および比較例において得られただし汁について、下記表１に示す評価基準に従い、１０人のモニターに採点させ、その平均値を算出し、各だし汁の評価得点とした。 Hereinafter, although an example and a comparative example are given and the present invention is further explained, the present invention is not limited to the following examples and comparative examples at all. In addition, sensory evaluation of the soup stock in the following examples and comparative examples was performed as follows. However, the juices obtained in the examples and comparative examples were scored on 10 monitors according to the evaluation criteria shown in Table 1 below, and the average value was calculated as the evaluation score for each soup stock.
実施例１〜３および比較例１〜３
３．３Ｌサイズの寸胴鍋に水２Ｌを入れて加熱した。水温が６０℃に達した時点で、かつお節（高伏社製、かつお本枯節の厚削り品）３０ｇを投入した。中火にして水温を６０℃に保ちながら、この時点から５０分間加熱抽出するのと平行して、下記表２に示す塩の投入時期で、食塩５ｇをそれぞれ投入した。抽出後のかつお節は濾布でこし取り、放冷後、各だし汁を得た。得られただし汁について、上記表１に示す評価基準で採点した官能評価の結果（平均値）を、下記表２に示す。
Examples 1-3 and Comparative Examples 1-3
2 L of water was placed in a 3.3 L size pan and heated. When the water temperature reached 60 ° C., 30 g of bonito bonito (manufactured by Takafushisha Co., Ltd., thick cut product of bonito bonito) was added. While maintaining the water temperature at 60 ° C. over medium heat, 5 g of sodium chloride was added at the time of salt addition shown in Table 2 below, in parallel with heating extraction for 50 minutes from this point. The bonito after extraction was scraped with a filter cloth, allowed to cool, and each soup stock was obtained. Table 2 below shows the sensory evaluation results (average values) of the obtained soups, which were scored according to the evaluation criteria shown in Table 1 above.
上記表２に示す結果から明らかなように、だし原料を分離する１０分前、５分前または１分前に食塩を投入した実施例１〜４で得られただし汁は、最初から食塩水を用いた比較例１で得られただし汁、だし原料を分離する２０分前に食塩を投入した比較例２で得られただし汁およびだし原料を分離した後食塩を投入した比較例３で得られただし汁に比して、極めて高い効率でかつバランスよく、だし原料の旨味成分および風味成分が抽出されたものであった。また、抽出途中で食塩を投入しても、だし原料を分離する２０分前に食塩を投入した比較例２で得られただし汁は、最初から食塩水を用いた比較例１で得られただし汁と、同様な評価結果であった。 As is apparent from the results shown in Table 2 above, it is obtained in Examples 1 to 4 in which salt was added 10 minutes before, 5 minutes, or 1 minute before separating the soup stock, except that the juice was saline from the beginning. Obtained in Comparative Example 1 used, except that it was obtained in Comparative Example 2 in which salt was added 20 minutes before separating the juice and soup stock, but obtained in Comparative Example 3 in which salt was added after separating the soup and soup stock. Compared to dashi soup, the umami component and flavor component of the dashi raw material were extracted with a very high efficiency and good balance. Moreover, even if salt is added in the middle of extraction, the soup obtained in Comparative Example 2 in which salt was added 20 minutes before separating the raw material was obtained in Comparative Example 1 using saline from the beginning. It was the same evaluation result.
実施例４〜５および比較例４〜５
３．３Ｌサイズの寸胴鍋に水２Ｌを入れて加熱した。水温が３０℃に達した時点で、羅臼昆布（高伏社製、１等級羅臼昆布）１０ｇを投入した。弱火にして水温を３０℃に保ちながら、この時点から３０分間加熱抽出するのと平行して、下記表３に示す塩の投入時期で、食塩４ｇをそれぞれ投入した。抽出後の羅臼昆布は濾布でこし取り、放冷後、各だし汁を得た。得られただし汁について、上記表１に示す評価基準で採点した官能評価の結果（平均値）を、下記表３に示す。
Examples 4-5 and Comparative Examples 4-5
2 L of water was placed in a 3.3 L size pan and heated. When the water temperature reached 30 ° C., 10 g of Rausu kelp (manufactured by Takafushisha, 1 grade Rausu kelp) was added. While maintaining the water temperature at 30 ° C. over low heat, 4 g of sodium chloride was added at the time of salt addition shown in Table 3 below in parallel with the heat extraction for 30 minutes from this point. Rausu kelp after extraction was scraped with a filter cloth, allowed to cool, and each soup stock was obtained. Table 3 below shows the sensory evaluation results (average values) of the obtained soups, which were scored according to the evaluation criteria shown in Table 1 above.
上記表３に示す結果から明らかなように、だし原料を分離する１０分前または２分前に食塩を投入した実施例４〜５で得られただし汁は、だし原料を分離する２０分前に食塩を投入した比較例４で得られただし汁およびだし原料を分離した後食塩を投入した比較例５で得られただし汁に比して、極めて高い効率でかつバランスよく、だし原料の旨味成分および風味成分が抽出されたものであった。また、抽出途中で食塩を投入しても、だし原料を分離する２０分前に食塩を投入した比較例４で得られただし汁は、だし原料を分離した後食塩を投入した比較例５で得られただし汁よりも、評価結果が劣っていた。 As is apparent from the results shown in Table 3 above, it was obtained in Examples 4 to 5 in which salt was added 10 minutes before or 2 minutes before separating the soup stock, except that the juice was 20 minutes before separating the stock stock. It was obtained in Comparative Example 4 in which salt was added, but it was obtained in Comparative Example 5 in which salt was added after separation of the juice and soup stock. The flavor component was extracted. Moreover, even if salt was added during extraction, it was obtained in Comparative Example 4 in which salt was added 20 minutes before separating the soup stock. However, the juice was obtained in Comparative Example 5 in which salt was added after soup stock was separated. However, the evaluation results were inferior to the soup.
実施例６〜７および比較例６〜７
２０Ｌサイズの寸胴鍋に水１６Ｌを入れて加熱した。水温が３０℃に達した時点で、礼文昆布（高伏社製、２等級礼文昆布）１００ｇを投入した。加熱を続けて水温が５５℃に達した時点で、宗田かつお節（高伏社製、宗田鰹本枯節の厚削り品）２００ｇを投入した。弱火にして水温を５５℃に保ちながら、この時点から４０分間加熱抽出するのと平行して、下記表４に示す塩の投入時期で、食塩６０ｇをそれぞれ投入した。抽出後のだし原料は濾布でこし取り、放冷後、各だし汁を得た。得られただし汁について、上記表１に示す評価基準で採点した官能評価の結果（平均値）を、下記表４に示す。
Examples 6-7 and Comparative Examples 6-7
16 L of water was placed in a 20 L size barrel and heated. When the water temperature reached 30 ° C., 100 g of Rebun kelp (manufactured by Takafushisha, 2 grade Rebun kelp) was added. When heating was continued and the water temperature reached 55 ° C., 200 g of soda katsuo-bushi (manufactured by Takafushisha Co., Ltd., thick-cut product of Soda Enomoto Bushi) was added. While maintaining the water temperature at 55 ° C. over low heat, 60 g of sodium chloride was added at the time of salt addition shown in Table 4 below, in parallel with heating extraction for 40 minutes from this point. The stock material after extraction was scraped with a filter cloth and allowed to cool to obtain each stock. Table 4 below shows the results of sensory evaluation (average values) obtained by scoring according to the evaluation criteria shown in Table 1 above for the obtained juice.
上記表４に示す結果から明らかなように、だし原料を分離する１０分前または２分前に食塩を投入した実施例６〜７で得られただし汁は、だし原料を分離する２０分前に食塩を投入した比較例６で得られただし汁およびだし原料を分離した後食塩を投入した比較例７で得られただし汁に比して、極めて高い効率でかつバランスよく、だし原料の旨味成分および風味成分が抽出されたものであった。また、抽出途中で食塩を投入しても、だし原料を分離する２０分前に食塩を投入した比較例６で得られただし汁は、だし原料を分離した後食塩を投入した比較例７で得られただし汁と、同様な評価結果であった。 As is apparent from the results shown in Table 4 above, it was obtained in Examples 6 to 7 in which salt was added 10 minutes before or 2 minutes before separating the soup stock. However, the juice was obtained 20 minutes before separating the stock stock. It was obtained in Comparative Example 6 in which salt was added, however, it was obtained in Comparative Example 7 in which salt was added after separating the juice and soup raw material. The flavor component was extracted. Moreover, even if salt was added during extraction, it was obtained in Comparative Example 6 in which salt was added 20 minutes before separating the soup stock. However, the juice was obtained in Comparative Example 7 in which salt was added after soup stock was separated. However, it was the same evaluation result as the soup stock.
実施例８〜９および比較例８〜９
２０Ｌサイズの寸胴鍋に水１６Ｌを入れて加熱した。水温が３０℃に達した時点で、干し椎茸４８ｇを予め使用２時間前に過剰量の水により水戻ししたものおよび利尻昆布（高伏社製、２等級利尻昆布）８０ｇを投入した。加熱を続けて水温が６０℃に達した時点で、かつお節（高伏社製、かつお本枯節の厚削り品）３２０ｇを投入した。さらに加熱を続けて水温が７０℃に達した時点で、鶏肉（冷凍胸肉切り身）１６０ｇを投入した。中火にして水温を７０℃に保ちながら、この時点から３０分間加熱抽出するのと平行して、下記表５に示す塩の投入時期で、食塩３２０ｇをそれぞれ投入した。抽出後のだし原料は濾布でこし取り、放冷後、各だし汁を得た。得られただし汁について、上記表１に示す評価基準で採点した官能評価の結果（平均値）を、下記表５に示す。
Examples 8-9 and Comparative Examples 8-9
16 L of water was placed in a 20 L size barrel and heated. When the water temperature reached 30 ° C., 48 g of dried shiitake mushrooms that had been reconstituted with an excessive amount of water 2 hours before use and 80 g of Rishiri kelp (manufactured by Takafushisha, 2nd grade Rishiri kelp) were added. When heating was continued and the water temperature reached 60 ° C., 320 g of bonito koji (made by Takafushisha Co., Ltd., thick cut product of bonito bonito) was added. When heating was continued and the water temperature reached 70 ° C., 160 g of chicken (frozen breast fillet) was added. While maintaining the water temperature at 70 ° C. over medium heat, 320 g of sodium chloride was added at the time of salt addition shown in Table 5 below in parallel with the heat extraction for 30 minutes from this point. The stock material after extraction was scraped with a filter cloth and allowed to cool to obtain each stock. Table 5 below shows the results of sensory evaluation (average values) obtained by scoring according to the evaluation criteria shown in Table 1 above for the obtained juice.
上記表５に示す結果から明らかなように、だし原料を分離する１０分前または５分前に食塩を投入した実施例８〜９で得られただし汁は、だし原料を分離する２０分前に食塩を投入した比較例８で得られただし汁およびだし原料を分離した後食塩を投入した比較例９で得られただし汁に比して、極めて高い効率でかつバランスよく、だし原料の旨味成分および風味成分が抽出されたものであった。また、抽出途中で食塩を投入しても、だし原料を分離する２０分前に食塩を投入した比較例８で得られただし汁は、だし原料を分離した後食塩を投入した比較例９で得られただし汁と、同様な評価結果であった。 As is apparent from the results shown in Table 5 above, it was obtained in Examples 8 to 9 in which salt was added 10 minutes before or 5 minutes before separating the soup stock, except that the juice was 20 minutes before separating the stock stock. It was obtained in Comparative Example 8 in which salt was added, however, it was obtained in Comparative Example 9 in which salt was added after separating the juice and soup stock. The flavor component was extracted. Moreover, even if salt was added during extraction, it was obtained in Comparative Example 8 in which salt was added 20 minutes before separating the soup stock. However, the juice was obtained in Comparative Example 9 in which salt was added after soup stock was separated. However, it was the same evaluation result as the soup stock.
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