JPS59130168A - Production of instant concentrated brath - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] This invention produces instant thick nikujiyu, which is made by adding dried green onions, Chinese noodles, and seasoning spices to extract powder obtained by extracting and drying extracts from cow bones, beef, and daikon radish. It is about the method.

The conventional names for Konikujiyu include Konikujiyu, Limbs Kojiyu, and Shikone Kojiyu.

There are various types such as Beef Kojiyu, 2 Rib Kojiyu, Tsururontan Kojiyu, and Black Sheep Kojiyu, and they are classified according to the raw materials used and the manufacturing method. There are different names, and it is difficult to define clear manufacturing methods and names for these. However, in general, konikushu is made by boiling various raw materials from cows, such as meat, bones, internal organs, and tails for a long time to extract the extract, and then adding vegetables such as daikon radish, green onion, and garlic. (Hereinafter, the meat juice produced using beef and beef bones as the main ingredients will be referred to as thick kushu).

However, in order to produce Kounikujiyu using the conventional method, not only is it complicated to purchase individual raw materials, but it also takes a long time, usually more than a day, to extract the beef bone extract. However, it is difficult to sample the product within a short period of time, and therefore, excessive human power and energy consumption are required. Particularly in general households, it has not been widely used because it has been recognized that it is a food that cannot be prepared easily due to such troublesomeness. Furthermore, extracts extracted from beef bones and beef contain nutritional sources that are highly suitable for microbial growth, so special care must be taken when handling and managing them.

Therefore, this invention eliminates the various drawbacks of the traditional pickled vegetables and provides an instant pickle that is rich in nutrition, easy to digest, easy to cook, and hygienic, mainly for consumers. The purpose is to manufacture Nikujiyu so that it can be easily purchased and used at any time.

Made from 1% beef bone, four cow bones and feet, beef products are traditionally considered high-quality nutritional foods and have been used by expectant mothers, sick patients, and many people who want to live a healthy life. . Looking at its ingredients, it is rich in inorganic substances such as essential amines and proteins, as well as calcium and ferrous phosphorus, which make up the human body's skeleton and blood, so it is not only a food that is beneficial for the growth and development of young children. It is known that it is a very good food for the nutritional intake of adults.

The specific manufacturing method of the present invention will be explained step by step as follows.

1st step (Beef bone extract extraction) To obtain high-quality Konikujiyu, it depends on the freshness of the raw material beef bones, so we use fresh beef bones purchased from slaughterhouses nationwide, but the Beef bones that are not used for this purpose must be stored frozen at temperatures below zero degrees Celsius. Beef bones are cut into small pieces using an osteotomer, which makes it easier to remove the blood in the bones, shortens the extraction time during heating extraction, and increases the extraction yield. The shredded beef bones are soaked in water to remove blood and contaminants, and then extracted with hot water at 100°C or under pressure using a pressure cooker (AUTOCLAVE). If the blood is not removed from the beef bones, the color of the beef bone extract will turn black, which will adversely affect the flavor and reduce palatability. Once the extraction is complete, the beef tallow floating on the top of the liquid is removed and the liquid is filtered to obtain a beef bone extract liquid. At this time, the extraction yield for the raw materials varies depending on the raw materials used and extraction conditions, and is usually 10%.
Become inside and outside.

2nd step (beef extract extraction and drying) 1) After purchasing fresh beef and removing fat lumps, cut it into pieces with a meat cutter and heat it with water in a boiling pot. conduct. Once the extraction is complete, separate the liquid and boiled beef 7.
-1 Remove the beef tallow floating in a part of the liquid.

Beef extract is rich in essential ingredients such as amines and nucleic acids, which strongly enhances the flavor of Kujiyu. At this time, the extraction yield based on the raw material is usually around 35%.

2) Boiled beef is dried with hot air, vacuum dried, or freeze-dried to a moisture content of 4% or less. At this time, since most of the beef tallow in the dried beef is extracted and removed in step 1), a dried product of excellent quality with less fatty acid loss due to storage can be obtained.

3rd step (radish extract extraction) Purchase fresh radish, remove leaves and fine roots, wash with water, crush finely with a crusher, and extract with water at 100°C or in a pressure cooker (AUTOCLAVE) Extract under pressure. After the extraction is completed, a filter press is used to obtain a radish extract liquid from which fibers have been removed.

At this time, the extraction yield based on the raw material is usually around 40%.

Daikon radish contains carbohydrates and organic bases, etc., which gives it a sugary and sweet taste and maintains the unique flavor of radish. It acts to further enhance the flavor.

Fourth step (extract liquid drying) After the extracts obtained in the first, second and third steps are mixed in an appropriate ratio, common salt is added and the mixture is spray-dried and powdered.

The effect of adding salt during spray drying is to improve the storage stability of the extract liquid, which is prone to decomposition due to microbial contamination, and because of the gelarin content contained in the beef bone extract during spray drying. To prevent deterioration in workability and product quality caused by the easy formation of coagulated lumps between separated particles.

5th step (product completion) The dried beef obtained in the 1st step and the powdered extract obtained in the 4th step are mixed with dried green onions, Chinese noodles, and seasoning spices in a manner suitable for tasting to complete the product.

The manufacturing method of the present invention will be explained in more detail in the following examples.

Example 1゜Step 1: Cut 4 bones 3.5cm Ali to a thickness of 5cm.
After adding 50% of water and soaking for 3 hours to remove blood and congested matter, place in a boiling pot, add 50% of water, and boil at 100°C with gentle heating for a while.

Remove the beef tallow floating on the top of the extract Then, separate the liquid from the beef bones and filter it. Obtain the four bone extract in 4.2.

Step 2: 1) Boil 5 kg of beef cut into strips of 20 crn in width, 5 mm in length, and 5 gourds in height.
After adding 5k of water and boiling at 100°C for 9 minutes, remove the beef tallow floating on the top of the liquid and filter the liquid to obtain 6.4p of beef extract.

2) Dry the boiled beef in a hot air dryer at 60°C for 5 hours so that the moisture content is 4 inches or less. At this time, dried beef 9109 is obtained.

Process 3: Crush 1.5 pieces of carefully selected and washed radish with a crusher,
Add 1.5 I3 of water to this and put it in a boiling pot to 1.0℃.
After boiling for 2 hours, press and filter to obtain radish extract 2.2
get k.

Step 4: Blend the extract liquid obtained in Steps 1, 2, and 3, and add 600% salt to this. After adding, use a spray dryer (5
Dry using a dryer. On this occasion,
1.2 kg - Example 3゜In the process of Example 1.2, a pressure cooker (
Autoclave ) put the four bones, water 2! After adding , pressure extraction was carried out for 3 hours with 2 layers of steam pressure,
Beef tallow is removed and filtered to obtain Monzen Extract 5,3B. The harvest was concentrated at room temperature to make 4.2 mm, and the remaining steps were the same as in Example 1.

Example 4゜In step 3 of Examples 1, 2 and 3, instead of boiling the radish, a pressure cooker was used to extract the daikon radish by heating it for 2 minutes at a steam pressure of 2 blades, and then pressing and filtering it to obtain 2.5k of extract liquid. get. Concentrate this to obtain 2.2k.9 The remaining steps are the same as in Examples 1 and 3.

Example 5 The rest of the process is the same as in Examples 1, 2.3 and 4 except that 2.3 # of limbs are used instead of the four bones.

Example 6 The rest of the process was the same as in Examples 1.2', 3 and 4 except that a bone and rib mixture was used instead of the four bones.

Example 7゜In Examples 1, 2.3 and 4, 31 bones were used instead of four bones.
Other steps were the same except that cf/ was used.

Example 8 The remaining steps were the same except that the amount of salt used in Step 4 of Examples 1 to 7 was changed to 200 g.

Example 9 The remaining steps were the same except that the amount of salt used in Step 4 of Examples 1 to 7 was changed to 1 kg.

Example 10 The remaining steps were the same as in Examples 1 to 9 except that the amount of dried beef added in step 5 was 300 tons.

Example 11 The remaining steps were the same except that the amount of dried beef added in step 5 of Examples 1 to 9 was 2 kV.

Example 12゜The remaining steps were the same except that the amount of antecedent added in step 5 of Examples 1 to 11 was 300f.Example 13 The amount of antecedent added in step 5 of Examples 1 to 11 was Other than changing to 3#, the rest of the process is the same.

Example 14 The remaining steps are the same except that the amount of seasoning spice added in step 5 of Examples 1 to 13 was changed to 100f. Example 15゜Examples 1 to 130 Amount of seasoning spice added in step 5 The rest of the process is the same except that 50of was changed.

Example 16 The remaining steps were the same as in Step 4 of Examples 1 to 15 except that the solid content of the liquid was concentrated to 30% before spray drying and then spray dried.

Claims (1)

[Claims] Bovine bones, beef, and daikon radish are extracted with hot water or under pressure using steam to extract the extract, and salt is added to the extract, which is then mist-dried to form a powdered extract of dried beef. A method for producing instant thick nikujiyu, which is characterized by adding dried green onions, Chinese noodles, and seasoning spices.