JPH01300872A - Preparation of broth - Google Patents

Abstract

PURPOSE:To obtain a broth having good balance of deliciousness, bitterness and miscellaneous taste, etc., and high quality, by adding specific amount of food material generating amino acid of deliciousness by enzymolysis to residue of dried bonito after extracting of first broth. CONSTITUTION:0.5-5 pts.wt. food material generating amino acid of deliciousness by enzymolysis (e.g., sea tangle extract) and preferably 0.05-0.5 pts.wt. protease of exo-type are added to 100 pts.wt. residue of dried bonito after extracting of the first broth and subjected to enzymolysis at 45-60 deg.C to obtain a both having excellent flavor from residue of dried bonito as industrial waste.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing soup stock that effectively utilizes the bonito flakes residue after making the stock.

Conventional technology and its problems Conventionally, the residue (hereinafter simply referred to as bonito flakes or residue) after bonito flakes are heated or removed without heating, contains a large amount of useful substances such as protein. Despite the fact that there is no efficient way to extract them, most of them are disposed of as industrial waste at great expense.

Therefore, if such bonito flakes residue could be used in some way, the benefits would be enormous, but to date no method has been found to effectively utilize the entire amount.

Means for Solving the Problems The present inventor has conducted various studies in order to find a method for effectively utilizing dried bonito flakes. In this process, we first attempted to produce soup stock by subjecting the residue to enzyme treatment.

However, in this case, it was found that only a strongly bitter decomposition product with suppressed umami flavor was obtained, and could not be used as soup stock.

In light of this situation, the inventor of the present invention conducted further research and found that by combining food materials that can produce umami amino acids through enzymatic decomposition with dried bonito residue, and performing enzymatic treatment at a specific temperature. It was discovered that high-quality soup stock with a balance of umami, bitterness, and miscellaneous flavors could be obtained.

That is, in the present invention, 0.5 to 5 parts of a food material that can produce umami amino acids through enzymatic decomposition is added to 100 parts of dried bonito residue after making the first stock using a conventional method, and the mixture is enzymatically decomposed at 45 to 60°C. The present invention provides a method for producing soup stock characterized by the following steps.

The dried bonito residue to be subjected to the method of the present invention may be obtained by simply soaking the flakes in water and removing the first stock, or may be obtained by removing the first stock from heated water. Such residue usually contains about 50% water, and may be used as is.

100 parts by weight of bonito flakes residue containing water (hereinafter simply "parts")
Examples of food materials (hereinafter simply referred to as food materials) that can be mixed at a ratio of 0.5 to 5 parts with 0.5 to 5 parts of umami amino acids (hereinafter simply referred to as food materials) include kelp, shellfish, shrimp, crab, etc. Extracts of marine animals and plants, yeast extract, wheat gluten, shiitake mushrooms, etc. The amount of the food material to be used may be selected within the above range depending on the type thereof, the flavor required for the soup stock (for example, Kansai style, Kanto style, etc.). Although it depends on the type of food material, in general, if the amount of food material used is less than 0.5 parts, the umami flavor tends to be insufficient, whereas if it exceeds 5 parts, the umami flavor will be insufficient. If the amount of amino acids is excessive, the balance with bitterness and miscellaneous taste will be disrupted, which is undesirable.

The enzyme used in the present invention is preferably an exo-type protease. When an endo-type protease is used, many peptides having hydrophobic amino acids such as leucine, isoleucine, valine, and phenylalanine at the C-terminus may be produced, resulting in a product with a strong bitter taste.

The amount of enzyme used is 0.05 to 100 parts of dried bonito residue.
It is about 0.5 part.

In this moxibustion method, it is essential to perform the enzyme treatment at a temperature in the range of 45 to 60°C. The reason for this is that in this temperature range, the activity of protease is high, which improves the extraction rate of flavor components, and the activity of enzymes that dephosphorylate nucleic acid components (nucleotides) involved in flavor is low. be.

The method of the present invention is usually carried out at a pH of about 5 to 9, more preferably around pH 6.

When carrying out the method of the present invention, it is preferable to add about 1 to 5 times as much water as the dried bonito residue and stir it to promote the reaction.

The dashi obtained by the method of the present invention contains a good balance of umami components (glutamic acid, inosinic acid, etc.) and bitter components (valine, leucine, isoleucine, phenylalanine, etc.), and has an excellent flavor comparable to that of Ichiban dashi. ing. The soup stock according to the present invention may be used as is,
Alternatively, the flavor may be adjusted by adding a known seasoning liquid or the like, if necessary. In addition, the soup stock of the present invention is not only useful as noodle soup, seasoning stock, natural extract seasoning, etc., but also as an additive ingredient for health drinks because it contains a large amount of essential amino acids. be.

Effect of the invention According to the present invention, the following remarkable effects are achieved.

(1) By effectively utilizing bonito flakes residue, which has traditionally been treated as industrial waste, the yield of soup stock production can be improved.

(2) Since bitter components are masked, excellent flavor can be obtained.

(3) Essential amino acids, which are part of bitter components, can be used as nutritional components.

(4) Since it does not contain synthetic products, it matches the current situation where there is a strong preference for natural products.

EXAMPLES Below, reference examples, examples, comparative examples, and usage examples are shown to further clarify the characteristics of the method of the present invention.

Reference Example 1 Add 150g of bonito flakes to 7000mQ of boiling water according to the usual method, heat at 100℃ for 30 seconds, and make 6400mQ of Ichiban Dashi
I got it.

Table 1 shows the amino acid composition (mg) in the obtained proviso.

In addition, the nucleic acid component composition (mg) obtained in Table 2
shows.

Example 1 Katsuobushi residue after removing the first stock in the same manner as Reference Example 1 (
250 parts of water, 0.1 part of protease (trademark "Protease M Amano", manufactured by Ohno Pharmaceutical Co., Ltd.) and 3.0 parts of yeast extract were added to 100 parts (water content: approximately 50%), and the mixture was heated at 50°C with stirring. After reacting for 3 hours, heating to 90°C,
The enzyme was inactivated.

Next, the reaction product was cooled to 10° C. and centrifuged to obtain 411 mQ of dashi according to the method of the present invention.

The amino acid composition (unit: mg) obtained is also shown in Table 1.

In addition, the nucleic acid component composition (unit: m) obtained in Table 2 is
g) is also shown.

Comparative Example 1 470 mQ of liquid component was obtained in the same manner as in Example 1 except that the reaction temperature was 40°C.

The amino acid composition of the obtained liquid component is also shown in Table 1.

Table 2 also shows the composition of the nucleic acid components in the liquid components obtained.

Comparative Example 2 Katsuobushi residue after removing the first stock in the same manner as Reference Example 1 (
250 parts of water was added to 100 parts (water content: approximately 50%), and the mixture was boiled at 100° C. for 3 hours with stirring, followed by centrifugation to obtain 400 mQ of liquid component.

The amino acid composition of the obtained liquid component is also shown in Table 1.

As is clear from the results shown in Table 1 and Table 2, according to the method of the present invention, a soup stock containing the umami components 5=-IMP and 5--AMP is obtained.

On the other hand, in the case of Comparative Example 1, these were further decomposed, the amount of flavor components decreased, and overly decomposed components such as inosine, uridine, hypoxanthine, and adenosine increased.

Usage Example 1 50n+Ω of the soup stock of the present invention obtained in Example 1 and 150mQ of water
and 25 mQ of seasoning liquid having the following composition were added to prepare soup stock for udon noodles.

Seasoning liquid composition: Sugar: 25 parts Sake: 36 parts: Mirin: 70 parts: Soy sauce: 210 parts The obtained dashi falls under the category of Kanto-style soup stock with a lot of so-called "richness" and coarse flavor.

Regarding this dashi, as a contrast to the regular Kanto style dashi,
A sensory test was conducted by 15 panelists (residents of the Kanto region), and all of them judged that there was no significant difference.

Use example 2 35 mQ of the soup stock of the present invention obtained in Example 1, 130 mQ of water,
35 mΩ of the Ichiban dashi obtained in Reference Example 1 and 25 mQ of the seasoning liquid having the above composition were added to prepare a soup stock for udon noodles.

The resulting dashi was classified as a Kansai-style dashi with little off-flavor.

Regarding this dashi, as a contrast to the regular Kansai style dashi,
When a sensory test was conducted by 15 panelists (residents of Kansai), all of them judged that there was no significant difference.

Usage example 3 10 mQ of the soup stock of the present invention obtained in Example 1 and 40 mQ of water.

3 mQ of mirin, 6 mQ of soy sauce, and 5 mQ of vinegar were added to obtain a seasoning for ankake.

Use example 4 The soup stock of the present invention produced in the same manner as in Example 1 was concentrated,
90 parts of dextrin was added as an excipient to 10 parts of the obtained solid content, and spray drying was performed to obtain a powder seasoning.

(that's all)

Claims (1)

[Claims] (1) 100 bonito flakes residue after making the first stock using the usual method
0 food materials that produce umami amino acids through enzymatic decomposition
．． A method for producing dashi, which comprises adding 5 to 5 parts and carrying out enzymatic decomposition at 45 to 60°C.