JPH10309175A - Production of cooked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily produce a cooked food having excellent taste and flavor of soup stock while keeping the taste and palatability at a low cost, by boiling a food material in a liquid soup produced by removing at least a part of dried fish stock and seasoning the boiled food material with the soup stock of dried fish. SOLUTION: The cooked food is produced by heating food raw materials such as vegetables, fish or shellfish together with a soup stock of dried fish and a seasoning. The process is carried out by boiling the raw materials in a soup or a dried fish stock produced by removing at least a part of the dried fish stock and seasoning the cooked food with the dried fish stock. The dried fish stock for seasoning is preferably packed in an aseptic state.

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 boiled foods, and more particularly to a method for producing boiled foods in which ingredients are boiled and then seasoned with kushi-dashi soup, and knots for flavoring used in such applications. The present invention relates to a soup stock and an individually filled package of the soup stock.

[0002]

2. Description of the Related Art In recent years, consumers have become more comfortable with food due to the advancement of women in society, the advent of an aging society, changes in social structures such as the nuclear family era, and changes in consumer lifestyle patterns. As a manifestation of what is being sought, side dishes made in home kitchens are now being made by the town's side dish shops, and now also by the side dish industry, and have been placed in chilled distribution as needed.

[0003] By the way, prepared foods can be prepared, for example, according to the Ministry of Health and Welfare's Hygiene Code (for the purpose of ensuring hygiene of prepared foods distributed on the market, June 1979).
According to the 29th of January, "Environmental Standards for Lunch Boxes and Zazai", they are defined and classified as follows.
That is, food that is usually served as a side food,
Refers to the following: (1) boiled, (2) grilled,
(3) Fried food, (4) Steamed food, (5) Dried food, and (6) Vinegared food. The classification of side dishes is, of course, not limited to this.

[0004] Boiled foods in Japanese side dishes are also classified in various ways. For example, they can be classified as shown in Table 1 below according to differences in cooking methods.

[0005]

[Table 1]

[0006] These boiled foods are desired to be rich in the so-called dashi flavor, particularly the fragrance derived from bonito, etc., together with the taste, flavor and texture of the ingredients, but those currently in distribution are always satisfactory. Not a product.

[0007] For boiled soup stock, the broth used must be of high quality. That is, using high-quality ingredients, extract the soup in a manner that does not impair the flavor, and use the broth as a broth that was produced in a manner that minimized the loss of flavor when storage and distribution were necessary. Will be used.

[0008] Such high-quality soup stock is prepared and used every time in restaurants and the like, but it is premised on mass production, and it takes too much time and effort for commercial side dishes that require high productivity, and it is profitable. Often does not fit. It is prepared and stored in advance, but there is still a problem in terms of profitability when juice is used.

[0009] Even if high-quality broth is used at the expense of profitability, depending on the cooking method,
It is not always possible to put a final product with a satisfactory soup and flavor in the distribution.

[0010]

SUMMARY OF THE INVENTION Under the background of the above-mentioned prior art, an object of the present invention is to provide a boiled dish with a good dashi flavor by a simple cooking method and economically.

[0011]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in order to achieve the object described in the preceding paragraph. After boiling with water or a seasoning solution to which a seasoning is added as required, the method of adding broth is comparable in taste and texture to those boiled in broth in advance,
In addition, they have found that a boiled dish with a remarkably excellent dashi flavor can be prepared, and based on this finding, the present invention has been completed.

[0012] That is, the present invention relates to a method for producing a boiled food obtained by heat-treating a material together with knotted soup and a seasoning.
A method for producing a stewed dish characterized by boiling the ingredients in a sap from which all or part of the knot soup has been removed or in the knot soup, then adding the knot soup and flavoring, and the like. The present invention relates to a seasoning broth used in nabushi and other manufacturing methods.

The seasoning soup stock of the present invention is used not only by a side dish manufacturer, but also by restaurants and homes, and is used in the final step of boiled foods.
It can also be used as a separate package for food, attached to a lunch box, or sprinkled on a boiled dish on a table to enhance the flavor.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

The boiled foods to be prepared by the boiled food production method of the present invention include boiled vegetables and all other boiled dishes having a kushi-dashi soup flavor as listed in Table 1 above. Juices that need to be boiled in broth are also included in the subject of the production method of the present invention as boiled dishes in a broad sense.

[0016] Vegetables and other materials are (1) boiled in water or a seasoning solution in advance, and then finished with knotted soup.
In this case, (2) it is also possible to add a part of the knotted soup to water or seasoning liquid and boil it, and then add the knotted soup again at the final stage to finish it. Further, (3) after boiling the ingredients in the kushi-dashi soup itself, kushi-dashi soup may be added for the purpose of enhancing flavor. In each case, a boiled dish with remarkable aroma of knots can be obtained, but the method (1) is more economical. In addition, as a material, it is of course possible to use a material that has been previously boiled in water, such as canned, chilled, or frozen. In this case, for example, a necessary seasoning or the like is added and heated. It may be added to finish. After adding the kushi-dashi soup to the boiled material, do not heat, or stop the heating for a short time so slowly that the kushi-dashi flavor does not deteriorate.

The soup stock of the knots used for seasoning the knots according to the present invention may have a low concentration of about 0.1 to 5.0% (straight type). In this case, the knots in the final stage are used. By adding soup, the salty taste of the boiled food, the concentration of sweetness and other tastes are reduced, and in order to adjust the concentration, it may be necessary to re-season it.
Alternatively, use a concentrated product. It is desirable that the concentration is performed in a manner that can reduce the loss of the knotty flavor components as much as possible. In addition, in the case of knot soup to be stored and distributed as described below, oxygen-free and aseptic filling packaging (Aseptic packaging) is preferably performed. It can also be frozen and placed in circulation in frozen form.

A practically useful katsuobushi soup stock is, for example, katsuobushi soup stock obtained by shaving and extracting with 100 g of water per 25 g of knot. However, the present invention is not limited to this, and may be one obtained by extracting a smaller amount of shaved and knots and then concentrating the juice to an appropriate concentration. Further, those reinforced with bonito extract, bonito extract and the like may be used.

The knots of the present invention are not limited to bonito but also include miscellaneous or dried sardines such as mackerel, tuna, horse mackerel, sardine, saury, and the like. The method of extracting soup stock from these raw materials is not particularly limited.

[0020] Further, such a seasoning broth for seasoning can also be used by dropping it for the purpose of supplementing or strengthening the flavor of the gnarl, even to a boiled food that has already been completed.

For such a mode of use, or for convenience in preparing a stewed dish at a restaurant or home, a plastic container with a lid suitable for once or several uses of knotted broth, heat after filling, It can be placed in circulation in the form of subdivided packages filled in individually wrapped pouch containers or the like to be sealed.

[0022]

【Example】

Example 1 (Trial production and evaluation of taro including boiled taro): (a) Preparation of high-concentration type first stock: crushed bonito
0 kg is immersed in 40 L of ion exchange water at 85 ° C.
The extract was maintained at 5 ° C. for 60 minutes, and then subjected to solid-liquid separation with a filter to obtain an extract 3 having a Brix concentration of 5.0% and a liquid temperature of 60 ° C.
0 L was obtained. This was the first of the high concentration type. In addition, the obtained extract could be filled with oxygen-free and aseptically in a 360 ml container and placed in circulation.

(B) Preparation of straight type first broth: 2 kg of crushed bonito flakes are added to 40 L of 85 ° C. ion-exchanged water.
The mixture was kept at 85 ± 5 ° C for 60 minutes, and then subjected to solid-liquid separation using a filter to obtain 38 L of an extract having a Brix concentration of 1.0% and a liquid temperature of 60 ° C. The obtained extract was used as the first stock of the straight type.

Using the proviso obtained above, a trial production and evaluation of taro including boiled taro were performed. The sample is the material as a control group, the product is boiled in a seasoning solution that uses the first type of dashi straight from the beginning, and then boiled, the material as a test group,
After boiled and boiled in a seasoning solution that does not contain soup, a high-concentration type product was added with the first broth. Table 2 below shows recipes of the seasoning liquid containing taro and boiled.

[0025]

[Table 2]

The thus prepared taro and boiled taro were subjected to a sensory evaluation (two-point presentation selection method) of a panel of 20 skilled inspectors.

The results of the evaluation are shown in Table 3 below. The test group had a stronger fragrance / flavor and dashi feeling than the control group, and the overall taste was evaluated as favorable.

[0028]

[Table 3]

Example 2 (Trial production and evaluation of Chikuzen-ni): A trial production and evaluation of Chikuzen-ni was carried out using the proviso obtained in Example 1. Samples were cooked in a seasoning solution using the raw material of the straight type from the beginning as a control group, and then boiled in a seasoning solution containing no broth. , A product with the highest concentration of the highest concentration.

Table 4 below shows recipes of the seasoning liquid of Chikuzen-ni.

[0031]

[Table 4]

The thus prepared chikuzen-ni was subjected to a sensory evaluation (two-point presentation selection method) of a panel of 20 skilled inspectors.

The results of the evaluation are shown in Table 5 below. The test group was evaluated as having a stronger aroma and flavor than the control group, and the overall taste was also favorable.

[0034]

[Table 5]

Example 3 (prototype and evaluation of fried tofu):
The fried tofu was prototyped and evaluated using the garnish obtained in Example 1. Samples were prepared by boiling the ingredients in a seasoning solution that used the raw material of the straight type from the beginning as a control group, and boiling the materials in a seasoning solution containing no soup as a test group, and then using the high-concentration type. It is a product to which the first dashi was added.

Table 6 below shows recipes of the seasoning liquid of fried tofu.

[0037]

[Table 6]

The thus prepared chikuzen-ni was boiled down to a sensory evaluation (two-point presentation selection method) of a panel of 20 skilled inspectors.

Table 7 below shows the evaluation results. The test group had a stronger fragrance / flavor and dashi feeling than the control group, and the overall taste was evaluated as favorable.

[0040]

[Table 7]

Example 4 30 ml of a high-concentration type first stock obtained by the same preparation method as in Example 1 was sealed in a stick-type retort packaging material, and retort sterilized to form a high-concentration type of stick packaging. I got the most stock.

Chikuzen-boiled in a seasoning liquid having the same composition as in Example 2 (from a test plot, but excluding soup stock)
As a result of a sensory evaluation of a product obtained by adding the high-concentration type first stock of the stick package obtained above, the stock was found to have a good aroma and flavor and a good overall taste.

Example 5 A high-concentration type first stock obtained by the same preparation method as in Example 1 was frozen to obtain a frozen-type first stock. This was previously added to the seasoning liquid of the formulation of Example 1 (from the test plot.
(Without dashi)) and combined with frozen taro boiled to obtain frozen taro.

The obtained frozen taro and boiled stew were thawed and heated in a microwave oven and used as a test group. The taro boiled and boiled in the seasoning solution (including dashi) of the control group in Example 1 was frozen. Thawed and heated in a microwave oven as a control, and subjected to the same sensory evaluation as in Example 1. The intensity of the aroma and flavor of the dashi, the intensity of the dashi, and the overall taste of the taste In, the test plot was significantly preferred over the control plot.

[0045]

According to the present invention, regardless of the cooking method, a boiled dish with a dashi flavor can be obtained, and a high dashi flavor can be imparted with a smaller amount of knot soup stock, which is extremely simple and economical. In addition, it is possible to provide a boiled dish having a good dashi flavor.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A23L 1/20 104 A23L 1/20 104Z (72) Inventor Fumihiko Odashima 1-1 Suzukicho, Kawasaki-ku, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Motoi Food Research Institute

Claims (5)

[Claims] 1. A method for producing a stewed dish obtained by heat-treating a material together with kushi-dashi soup and a seasoning, wherein the material is boiled in a liquid juice excluding all or part of the knot-dashi soup or in a kushi-dashi soup. A method for producing a stewed dish, comprising adding seasoning soup and seasoning. 2. A soup stock for flavoring used in the method for producing a stewed food according to claim 1. 3. The flavored knot soup stock according to claim 2, wherein the soup stock is individually filled and packaged in a small container suitable for one to several uses. 4. The broth stock for flavoring according to claim 2, wherein the broth is concentrated but juice. 5. The broth stock for flavoring according to any one of claims 2 to 4, which is packaged aseptically.