JPH0646789A - Production of soup using bony part of pagrus major as raw material - Google Patents

Abstract

PURPOSE:To provide a method for producing the soup using Pagrus major bony parts as a raw material, effectively utilizing the Pagrus major bony parts having been low in their utilization value, utilizing the taste of the Pagrus major, eliminating its smell, and further free from a preservative, etc., which is harmful to health. CONSTITUTION:The production method comprises the steps of grinding the Pagrus major bony parts of frozen state into a particle state with a grinder; charging the particles in water or hot water and subsequently boiling the particles; filtering the mixed solution to separate a soup containing the tasty extract of the particles; removing ash and oils floated on the surface of the separated soup; concentrating the soup at a low temperature under a low pressure; and adding a seasoning to the concentrated soup during or after the above concentration step charging the soup in a container and freezing the soup.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soup stock mainly made from Thai ara. Here, "ara" refers to bones, heads, fleshed bones, etc., obtained by removing some of the body of a Thai fish body.

[0002]

[Prior Art] Thailand has a beautiful appearance and is delicious, and since it can be found all over Japan, it is heavily used as the king of fish. After the sashimi is taken, the Thai sardines are also eaten by boiling and the taste is extremely delicious, so the head and bones after taking the sashimi are also useful as soup stock. On the other hand, conventionally, the meat with bones of animals such as chicken and pig is cooked in water to extract the umami component, and the extract is sold in liquid, solid or powder form. In addition, in some cases, soup stock containing these as main ingredients and further seasonings was sold in bottles and the like.

[0003]

However, there is a problem in that these soup stocks contain a preservative to some extent because they are putrefaction if left unattended, which is unfavorable for health. In addition, there is a problem in that the conventional ordinary animal-based soup has a relatively large amount of oil content, and the oil content may be easily deteriorated with a lapse of time to give off a foul odor. On the one hand,
Although Thailand is caught in large quantities as mentioned above, the rest of the sashimi that is usually taken from a fish shop is partly used for simmering and broth in Thailand. Since it is easy to do, most of them are used only for animal feed, and they have been disposed of and expected to be used more effectively as resources. The present invention has been made in view of the above circumstances, and effectively uses Thai ara, which has conventionally been low in utility value, and further preserves the Thai taste as it is, eliminates odors, and further mixes with a preservative or the like that is harmful to health. It is an object of the present invention to provide a method for producing soup stock using Thai ara as a main ingredient.

[0004]

A method according to the above-mentioned object.
The method for producing soup stock mainly containing Thai ara, the step of pulverizing frozen Thai ara with a crusher into powder and granules, the step of boiling the powder or granules in water or hot water, and the mixed solution A step of separating the broth containing the umami extract by filtering the broth, a step of removing the ac and oil floating on the surface of the separated broth, and a step of concentrating the broth at a low pressure and low temperature in advance, During the treatment step or after the treatment step, the soup stock mixed with the seasoning is put in a container and frozen. In addition, the method for producing soup stock using Thai ara as a main ingredient according to claim 2 is the method according to claim 1.
In the method described above, the high temperature sterilization is performed for a short time before or after the soup stock is put into the container.

[0005]

According to the method for producing dashi stock using tai ara as the main raw material according to claims 1 and 2, the tai ara is frozen and crushed into a granular form by a crusher. The attached meat can be disassembled almost completely,
In the next step, if you put it in water or hot water and boil for a long time,
The umami extract can be sufficiently eluted. And
These mixed liquids are filtered to separate the soup stock, and the scents and oils floating on the surface of the soup stock are removed, whereby the odor can be eliminated. In addition, next, since the water is removed from the soup stock at a low pressure and low temperature to concentrate it, the once-dissolved soup stock is not destroyed by heating again,
Retains umami. Since the soup stock concentrated in the above step is put in a container and frozen, the soup stock can be stored for a long period of time without increasing the amount of preservative or salt. In particular, in the method for producing soup stock using Thai ara as the main raw material according to claim 2, since the soup stock is further subjected to high temperature sterilization for a short time, even if the stock solution sealed in the container is thawed,
It can be stored for a long period of time.

[0006]

[Examples] Next, a method for producing soup stock using Thai arachi as a main raw material according to the present invention will be described.

First, a frozen product of Thailand is prepared and crushed by a crusher in a frozen state to make the whole into a granular form. In this case, if the temperature is lower, the oil content inside becomes solid and the work is easy. Usually, the temperature is -10 ° C or lower. Next, 250 kg of this powdery substance is put into 200 liters of hot water and the temperature is kept at 95 to 100 ° C. for 20 minutes to 4 minutes.
Cook for about 0 minutes. As a result, the powder and granules are rapidly thawed, and the oil content, umami extract, acne and the like contained therein are eluted. Since the oil and the scum float, the surface is appropriately drained or scooped with a ladle or the like to remove the oil and the scum. With this, Thai bones, meat,
It becomes a liquid suspension containing the umami extract.

Next, the suspension is filtered through a sufficiently fine filter. As a result, the insoluble matter contained in the liquid is removed, and the broth extract in which the umami extract is dissolved is completed. Here, since the filtered fixed component (mass content) contains a large amount of calcium and protein, it can be naturally used as animal feed, and starch is appropriately added to make other foods. It is also possible. Vacuum condensation (heating under reduced pressure) is performed while heating the soup stock to about 65 ° C. As a result, water is removed at a low temperature so that the total volume becomes approximately 35 to 40 liters.
About 0.8-2 liters of 5% ethyl alcohol,
About 2-3 kg of salt is put, put in a container made of vinyl or other plastic, sealed, and sterilized at high temperature. This has an advantage that the umami extract is less likely to be destroyed when the soup stock once collected is heated again. The addition of this ethyl alcohol can be omitted.

Next, the soup stock placed in the container is immediately cooled and frozen at -18 ° C or lower. As a result, the umami extract in the interior can be stored for a long period of time without being putrefy, and the umami extract is placed in the distribution process in this state.
Then, in use, the soup stock container is soaked in warm water, or the bag is broken and put in a pan or the like and thawed to cook vegetables or the like. As a result, the umami ingredients of Thailand permeate the vegetables, so you can eat the vegetables deliciously.

In the above examples, the soup stock is produced mainly from Thai ara, but it is also possible to mix umami extract obtained from bonito flakes, mousse kelp or the like, if desired. Further, in the above examples, about 40 liters of soup stock is produced for 250 kg of the raw material, but it is also possible to further perform reduced pressure heating to about 10 liters. Furthermore, since the liquid concentration becomes high and the salt concentration becomes high, it is possible to prevent spoilage from being promoted.

[0011]

As is apparent from the above description, the method for producing soup stock using the Thai arah as the main raw material according to claims 1 and 2 is crushed with a crusher in a frozen state of the raw arachis. Therefore, it becomes easy to crush the head, bones, etc., which improves the elution efficiency of the umami extract. Therefore, unlike the prior art, it is not necessary to boil for a long time, and the umami extract is concentrated at a reduced pressure and low temperature, so that the umami extract that has eluted is not decomposed by heat. In addition, since the finished soup stock is frozen and stored, the stock solution can be stored for a long period of time, whereby the salt content can be suppressed and the use of a preservative can be avoided. Furthermore, as the main raw material is Thai ara, which has low utility value,
Effective use of resources can be achieved. In particular, in the method for producing soup stock using Thai ara as the main raw material according to claim 2, high temperature sterilization is performed for a shorter time. Therefore, the deterioration of the soup stock can be suppressed to a minimum and sterilized. You can

Claims (2)

[Claims] 1. A process of crushing frozen Thai ara in a granular form by a crusher, a process of putting the granular product in water or hot water to boil, and a process of filtering the mixed solution to obtain a mixture of umami extract. A step of separating the juice, a step of removing the water and oil components floating on the surface of the separated juice, a step of concentrating the juice at a low pressure and low temperature, in advance during the treatment step or after the treatment step A method for producing soup stock using Thai ara as a main ingredient, which comprises the step of putting the soup stock mixed with seasonings in a container and freezing. 2. The high temperature sterilization is carried out for a short period of time before or after the soup stock is put into the container.
A method for producing soup stock using the described Thai ara as a main ingredient.