JPH02128666A - Soup pack containing soup material - Google Patents

Abstract

PURPOSE:To obtain the title pack markedly reduced in oxidative discoloration to brown color and excellent in flavor preservability by putting a soup material into an inner packaging container followed by sealing and by putting the resultant container, together with a liquid such as flavoring one, into an outer packaging container so as to be immersed in said liquid followed by sealing. CONSTITUTION:A soup material 1 comprising at least one kind of material selected from fish bones, dried small sardines, dried kelp and dried mushroom, is put into a highly liquid-permeable inner packaging container 2 followed by sealing. Said container 2 is then put into an outer packaging container 4 together with a liquid 3 such as water, liquid soup or other flavoring liquid so as to be immersed in said liquid 3 followed by sealing this container 4, thus obtaining the objective pack. It is preferable that said soup material 1 contain at least soup components, and the resultant final pack be heat- and/or freeze- treated.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a dashi pack containing a dashi material used for cooking in the same way as conventional liquid seasonings containing liquid dashi stock. Specifically, a stock material made of at least one or more types of fish, dried sardines, dried kelp, or dried mushrooms is housed and sealed in an inner container with good liquid permeability, and this inner container 23 is sealed. A dashi pack containing a dashi material and a dashi pack containing the dashi material. This invention relates to a dashi pack containing a dashi material made by heating and/or freezing processing.

(Prior art) Conventionally, dashi materials such as fish flakes, dried sardines, dried kelp, or dried mushrooms have been used as they are, or have been cut into small pieces by cutting, cutting, crushing, or pulverizing, or even only one type of these has been used. Or they used a combination of two or more types. In this case, their usage was as follows.

First, the dashi material is immersed in water or a seasoning liquid, and the dashi components are extracted with or without heating, and then separated and purified by filtration, centrifugation, distribution, etc., and the insolubility of the extracted dashi material is determined. The solid content is removed, and soluble proteins with large molecules, which are eluted into the ti and cause turbidity and ooze, are removed as a residue, and the extraction filtrate is extracted (in this case, this procedure is the same). A word about the dashi material
It is often done repeatedly, such as goro, goro, etc., in order to extract as much of the components of the stock as possible, and the resulting extraction l
I! The liquids are called 1st, 2nd, and 3rd, respectively.These extracted filtrates (1) can be used as they are as liquid stock or liquid seasoning with stock, or they can be used as the basic seasoning liquid and other ingredients can be added to it. By adding various food ingredients such as seasonings and flavoring agents, and adjusting their concentrations, 3!4
Use it as a liquid seasoning containing dashi. Alternatively, the soup stock material has been powdered and added to various seasoning liquids as it is, mixed and dispersed, and made into a liquid seasoning containing soup stock.

Next, these liquid seasonings containing liquid dashi can be filled as is or after heat sterilization into a container and sealed separately, then frozen and stored in a refrigerator, or after heat sterilization, the container can be aseptically stored at a constant temperature. After that, the container was heated and sterilized to make the so-called conventional liquid dashi packs or liquid seasoning packs containing dashi.

(Previous art pressure, ton) However, the above-mentioned conventional liquid stock banks and liquid seasoning bags containing stock have the following problems.

■4 In the production of conventional liquid dashi packs and liquid seasoning packs containing dashi, the dashi components are extracted from the dashi material (1) In many cases, the above basic seasoning liquid is used, and in this case, the extraction process is First, separation and purification processes such as filtration, centrifugation, and partitioning after extraction are also essential, and these processes require that the same stock material be used in order to sufficiently extract the stock components. This process had to be repeated many times.As a result, equipment and labor for extraction and molecular i purification were required, and furthermore, disposal of the stock husks and residue after extraction of the stock material was also an essential task. Conventional products were also expensive.

■ Dashi ingredients such as Hakubushi neck, dried sardines, dried kelp, or dried mushroom neck are inherently very unstable in flavor, but conventional liquid dashi packs and dashi that are separated and purified after extraction are used. In the case of liquid seasoning packs, the characteristic flavor of each dashi ingredient tends to change due to the influence of temperature, dissolved oxygen, and other unknown factors, although this varies somewhat depending on the manufacturing method. Even if the food is frozen and stored under refrigeration, its flavor will inevitably change and deteriorate over time due to volatilization, oxidation, browning, etc. Furthermore, the changes were even more remarkable when these soup stock materials were extracted by heating and then finished by heat sterilization.

■ In particular, we use only the dashi material and water, and after extraction, we separate and purify it. etc. have a high water activity value,
In order to provide shelf life at room temperature, high 4F10
Since it requires heating the culm (at temperatures above 0°C), the effects of this are not so great, and the characteristic flavor of each stock material is not only deteriorated, but also an off-taste (GQ) is produced. In this case, even if the degree of bacterial contamination is controlled to the extent that there is no problem in using the soup stock material and its manufacturing process as food, and even if the high-temperature heating process is omitted and the culm is frozen and refrigerated, the flavor will change over time. The deterioration was significant. Therefore, the reality is that some barefoot materials have not been put into practical use as products of this type.

■Using dashi material and seasoning liquid, separating and refining after extraction (9) Among the various conventional liquid seasoning bags containing soup stock, this bag has a low water activity value and has a long shelf life at room temperature. Foods that can be heat sterilized at low temperatures (below 100 degrees Celsius), or products that can be stored by freezing and refrigerating without the heat sterilization process due to hygiene management, are likely to change their flavor over time and may not be as good as they should be. It was not completely satisfactory.

■Also, when using a conventional liquid seasoning bag containing dashi, which is made by powdering the dashi material and adding it as it is to various seasoning liquids and mixing and dispersing it, Since the powder inevitably gets mixed into the seasoning liquid, the food tastes bad and sometimes gives an unpleasant feeling. In other words, in addition to good flavor substances, there are soluble proteins with large molecular weights that affect the flavor, 'E odor, dark, thick taste, and other untasty substances. Some of the ingredients remained in the dashi ingredients, while others were eluted into the seasoning liquid, so it had to be used as a liquid seasoning containing all of the ingredients.

(Object of the Invention) The present invention solves the above-mentioned conventional problems, and preserves the flavor by utilizing the characteristic flavor of each of the dashi ingredients made of at least fish flakes, dried kelp, or dried mushrooms. It has excellent properties, has high extraction efficiency of dashi ingredients, and
The purpose is to provide a material-filled bag with reduced cost.

(Means for Solving the Problems) The present inventors have conducted various tests and research on dashi bags containing various dashi materials that are made from at least dried fish, dried sardines, dried kelp, or dried mushrooms. As a result, these stock materials 1 are housed and sealed in an inner container 2 with good liquid permeability, and this inner container 2 is housed in an outer container 234 together with a liquid 3 such as water, liquid stock, or other seasoning liquid. When the dashi stock material 1 is constantly soaked in the liquid 3 that permeates into the inner container 2 and the outer container 4 is sealed, the oxidative browning of the dashi material 1 and the liquid 3 is significantly reduced, and flavor retention is improved. We have discovered that this makes an extremely excellent bag product. Moreover, in this way, there is no need to extract the same stock material once, once, twice, or to separate and purify it.
Over time, the stock ingredients are sufficiently extracted by the infiltrating liquid 3, and the extraction efficiency increases. If you use material 1,
It has been found that the effects described above can be obtained. Furthermore, due to the filter effect of the inner container 2, many of the soluble proteins and untasty substances with large molecular weights, including the dashi from the stock material 1, are retained and separated within the inner container, and when used, the liquid 3 is In addition, these effects are effective even when the packaged product is subsequently heated and/or frozen. The present invention was completed by discovering that the cost can be reduced.

(Example) Examples of the soup stock bag containing the soup stock material of the present invention will be specifically described below.

The stock materials used in the present invention include bonito, soda cutlet, tuna, mackerel, horse mackerel, sardine, saury, other fish species, mackerel, horse mackerel, sardine, saury, flying fish,
Other dried sardines, clams, clams, red clams, oysters, scallops, other dried sardines, sakura epi, shibaebi, red shrimp, krill, other dried sardines,
Snow crab, red king crab, king crab, and other crabs, dried kelp, red silicone kelp, honeysuckle kelp, star kelp, naga kelp, other dried kelp, shiitake, shimen, oyster mushroom, enokitake, matsutake, nameko, pine mushroom, wood ear fungus, and dried mushrooms. Mushrooms, etc.

In the present invention, these dashi materials can be used as they are, or after being cut into small pieces by cutting, cutting, crushing, or pulverizing, or after being roasted or dried as necessary, these ingredients can be used alone or in combination of two or more kinds. First, it is placed in an inner container 2 with good liquid permeability and sealed.

This dashi material l may be one that at least still contains dashi components, and therefore, it can be of course unextracted, or even one that has been previously used for extraction, as will be described later. You can also use the stock that still has its ingredients remaining. These dashi materials have good liquid permeability for the inner container 2.
It is used by storing and sealing it inside.

The inner container 2 with good liquid permeability is one that allows water, aqueous solutions such as liquid soup stock or other seasoning liquids, and aqueous emulsions to permeate easily, and at the same time, the inner container 2 has good liquid permeability.
Any material may be used as long as it has a filter function that can retain insoluble solids, soluble proteins with large molecular weights, unpalatable substances, etc. in the inner container, and prevent their permeation to the outside of the container as much as possible. Therefore, as the liquid-permeable member used as the inner container 2, materials made of polymeric materials or polymeric cellulose are suitable in terms of -M, such as valves, cotton, linen, silk, etc.
These are synthetic resins, etc., and there are woven fabrics and non-woven fabrics made by using these alone or in combination. However, depending on the quality and type of the liquid content, a woven fabric made of metal such as aluminum or stainless steel, a film made of synthetic resin or metal, or a film made by laminating these materials with fine perforations may be used. It may also be a thin plate made of synthetic resin or the like that is directly thermoformed to have micropores.

The inner container 2 is formed using such a liquid-permeable member, and one bag is selected depending on the temperature of the stock material to be stored, the type and shape of the outer container (in particular, the size of the receiving opening of the outer container). The inner container is formed into an appropriate shape such as a cylindrical shape, a cylindrical shape, or a box shape.

In addition, these inner contents 232 must have a sealing function, but if possible, they should be easily sealed by low-temperature heating, high-frequency current, pressurization, etc., adhesive, fitting hooks, simple suturing, etc. jilt: What you can do is good. Therefore, as the liquid-permeable member of the inner container 2, non-woven fabrics such as Japanese paper and filter paper made of valves and synthetic resin fibers, or woven fabrics are compatible with any liquid content, and are easy to wear and bond. Formation as inner container 2 and +4 +h
This is convenient because it is simple and cost-effective.

In this way, once the stock material 1 is housed and sealed in the inner container 2 with good liquid permeability, the inner container 2 is then placed in the outer container 4 together with a liquid 3 such as water, liquid stock, or other seasoning liquid. After that, the outer container 4 is sealed.

In this case, specifically, for example, do as follows.

■ When using the inner container 2 in which the stock material 1 is housed and sealed and water.

The inner container 2 or the water can be stored in the outer container 4 first, but in terms of writing, it is better to store the inner container 2 first and then pour in the amount of water to achieve the desired concentration of the product. When stored, the stock material 1 in the inner container 2 easily soaks in water and quickly falls into the outer container 4, turning blue, so that the next sealing process can be carried out smoothly.

The water used may be cold water, room temperature water, or hot water heated to an appropriate temperature. In particular, when using PJ4 water, it is natural to use hot water close to the temperature of boiling water. The amount of air (0□) inside 4 is reduced, which is effective in maintaining quality. On the other hand, the inner container 2 containing and sealing the dashi material 1 and a specified amount of water are heated in advance with an extraction device in a conventional manner or without heating, until the stock material 1 is heated to the extent that at least the dashi components still remain. , perform the extraction process,
After that, it is separated into the inner container 2 after extraction and extracted water, which can be called liquid stock, and after adjusting this extracted water to a specified sorption,
It is stored in the outer container 4 together with the extracted inner content 232,
It may be sealed. In any case, dashi material 1
Using water and the inner container 232 containing and sealing the water, both the front parts are extracted as is or both are pre-extracted, and then both are stored in the outer container 4 to soak the stock material l in water, and then,
This outer container 234 may be sealed. In this case, it is even better to seal it so as to minimize the space inside the outer container 4. In this case, the dashi pack containing the dashi material of the present invention can be obtained. By appropriately selecting the type, composition, amount, etc. of the material 1, and appropriately combining it with the amount of water used, it is possible to make dashi packs containing various kinds of dashi materials with different flavor types and concentrations.

(2) When using the inner container 2 containing and sealing the stock material 1 and liquid stock.

Liquid stock is used in place of the filtered water in step (2) above. In this case, the liquid stock may be the same as or different from the stock material l in the inner container 2, which is also accommodated in the outer container 4!
Dashi ingredients from type 4 and composition (1) are fine,
Further, the concentration and appearance may be set appropriately. Therefore, in addition to the stock materials made of fish joints, dried kelp, or dried mushroom necks used in the present invention, two other stock materials may be selected as appropriate depending on the purpose of use. A liquid stock obtained by pre-extracting these stock materials 1 with water using an extraction device and separating or purifying them is used in a conventional manner. The other steps are the same as in the case (2) to prepare a soup stock pack containing the soup stock material of the present invention. In this way, it is possible to create a dashi pack containing a variety of dashi materials with a greater variety than in case (■).

(2) When using the inner container 2 containing and sealing the stock material 1 and other seasoning liquid.

In this method, other seasoning liquid is used instead of filtered water or liquid stock in the above-mentioned (1) or (2). In this case, other seasoning liquids are distinguished from liquid dashi obtained only from water and dashi ingredients, and include water and other food ingredients (excluding liquid dashi), or aqueous solutions consisting of water, liquid dashi, and other food ingredients. It refers to an aqueous emulsion. Therefore, salt, saccharides, extracts, protein hydrolysates, 1 vinegar, soy sauce, miso, etc., unpleasant taste, other fermented seasonings, chemical seasonings, acidulants, sweeteners, stabilizers for thickening and dispersing emulsification, Water or aqueous emulsions containing small amounts of pH adjusters, spices, oils and fats, and other food ingredients (either alone or in combination) are used as seasoning liquids. However, among such seasoning liquids, If the liquid has a large soluble solid content or has a strong emulsifying power and cannot easily pass through the liquid-permeable member of the inner container, it cannot be used as other seasoning liquids. Although it is a dashi pack containing dashi ingredients, by appropriately combining the F4 type, composition, and amount of dashi ingredient 1, and the type, composition, and amount of other seasoning liquids used, it can be used for different purposes such as cooking, and by concentration. It can be made into a dashi pack containing various dashi ingredients.

The outer container 4 used in the present invention can be made of various materials and shapes. For example, metal, glass, ceramics, wood, paper, synthetic resin, etc. can be used alone or in combination. , bottles, jars, barrels, boxes, concubines, casings, and other shapes of containers that may or may not be visible from the outside, but all of these must have the ability to be sealed tightly. Must be. In addition, in order to protect the stock material 1 contained therein, as well as the liquid contents consisting of its stock components and liquid 3, it is preferable that the material has no air permeability or liquid permeability, or even if it has, it should have very little (very small amount). Furthermore, it goes without saying that pack products that require heating or freezing and refrigeration should be made of materials that are heat resistant and cold resistant, respectively.

The stock pack containing the stock material of the present invention obtained as described above is then treated and stored or imparted with preservability as described below.

In other words, these dashi packs containing the dashi material of the present invention can be frozen and refrigerated as they are, heated, then frozen and refrigerated, or heated (pressure heated). If a sufficient killing effect can be obtained by using the method (including the following), it may be stored as is at room temperature without being frozen or refrigerated.

In this way, it is possible to store the stock as a stock pack containing various stock materials such as cold stock, boiled stock, mixed stock, frozen stock, or retort stock, or to impart preservability to the stock.

(Effects of the Invention) The dashi pack containing the dashi material of the present invention has the following effects.

1. A stock material l made of one or more types of fish, dried sardines, dried kelp, or dried mushrooms is placed in an inner container 2 with good liquid permeability, and the inner container 2 is soaked in water or water. Since the stock material 1 is placed in an outer container 4 together with a liquid 3 such as liquid stock or other seasoning liquid and soaked in the same liquid 3, the outer container 4 is then sealed. Since the liquid 3 that permeates into the inner container 2 is constantly infiltrated, the cause of this effect has not been fully investigated yet, but it is probably due to antioxidants contained within the structure of the dashi material 1 itself. This is thought to be due to the effect in liquid. In any case, the oxidative browning of not only the stock material 1 soaked in the liquid 3 used, but also the content liquid containing the stock components in the ti body 3, was significantly reduced, and moreover, its flavor retention was extremely excellent. Become something. In particular, for bag products that undergo heat extraction and sterilization processes, or contain liquids with a high water activity value, there is almost no influence from the temperature or the presence of oxygen, and this effect is great, compared to conventional products. The quality is incomparably better than other bag products.

2. Since the stock material 1 is stored and sealed in the inner container 2 with good liquid permeability, the stock material 1 itself is dispersed in the liquid 3, and molecules eluted from the stock material 1 and impair its flavor. Soluble protein with large electric potential, fishy taste, acrid taste,
Many of the unpleasant substances and the like are retained in the inner container 2 as dirt and residue, and are easily separated into solid and liquid during use. Therefore, when using conventional dashi material powder, such as mixing and dispersing it in a seasoning liquid, etc., and using it as it is, the dashi material powder and other unpleasant substances that have already become stock bones are mixed into the liquid. It does not get mixed in and cancel out the good flavor, making the food taste bad or causing discomfort. Therefore, when using the stock bag containing the stock material of the present invention, it can be poured as a liquid stock or a liquid seasoning containing stock that selectively contains the characteristic good flavor substances of each stock material.

3. Inside the outer container 4, the material 1 is housed and sealed in the inner container 2 with good liquid permeability, but the material 1 is soaked in the liquid 3, and
Since this state is maintained until the time of use of the bag product, the ingredients of the stock naturally change over time.
The liquid 3 will be sufficient for extraction. Therefore, the extraction efficiency is greatly increased, so that the same amount of soup stock components as before can be extracted with a smaller amount of stock than before, and therefore the stock material 1 can be saved.

Moreover, in order to sufficiently extract the dashi ingredients as in the past, the same dashi material l is repeatedly extracted once, goro, twice, etc., and the respective extracts are obtained as ban, second, third, etc. There's no need.

4 Since the stock material 1 is still stored and sealed in the inner container 2 with good liquid permeability and kept constantly moistened with the liquid 3, after extracting the stock material 1 as in the conventional method,
Unlike those that are separated and purified by filtration, centrifugation, distribution, etc., extraction and separation and purification steps are not essential, so equipment and labor can be omitted.

Furthermore, there is no need to dispose of dashi husks or extraction residues during production, making the dashi bag containing dashi materials extremely advantageous in terms of cost.

[Brief explanation of the drawing]

The figure is an explanatory view showing an embodiment of a soup bag containing soup stock material according to the present invention. l The bare material 2 is the inner container 3 and the liquid 4 is the outer container

Claims (3)

[Claims] (1) Dashi material 1 consisting of at least one or more types of fish, dried sardines, dried kelp, or dried mushrooms
is housed and sealed in an inner container 2 with good liquid permeability, and this inner container 2 is housed in an outer container 4 together with a liquid 3 such as water, liquid stock, or other seasoning liquid so as to soak into the liquid 3, This dashi pack containing dashi material is characterized by being made by sealing the outer container 4. (2) The soup stock pack containing soup stock material according to claim 1, wherein the soup stock material 1 contains at least a soup stock component. (3) The dashi pack containing dashi material according to claim 1, wherein the dashi pack containing the dashi material is heated and/or frozen.