JPS6126343B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing soup stock such as bonito flakes and kelp, and liquid extracts of vegetables, meat, and the like. When these juices are used in processed foods, they often need to be somewhat concentrated;
Therefore, the evaporation method is usually used, which is accompanied by some quality deterioration but has good work efficiency. In addition, there is a freeze concentration method that causes very little quality deterioration and requires less energy for concentration, but this method is inefficient because it requires the use of a centrifuge for solid-liquid separation, and the ice Until now, they have hardly been put into practical use for several reasons, including poor yields due to liquid remaining in them, inability to achieve high concentration, and some becoming insoluble at low temperatures. The purpose of this invention is to provide a method for producing concentrated liquid juice by concentrating relatively low-concentration liquid juice such as soup stock or extract liquid to a level that is easy to use for processed foods, etc. (for example, about 20% to 50% of the undiluted liquid juice). shall be. If cooling proceeds rapidly at too low a temperature as in conventional freeze concentration, some of the water in the liquid (hereinafter referred to as free water) turns into small ice crystals, and the entire liquid remains frozen while still containing the liquid. Solid-liquid separation becomes difficult. Therefore, in this invention, the liquid is slowly cooled to a temperature near its freezing point, and the free water is formed into ice cubes that can be easily separated from the liquid, such as lumps, plates, branches, and strips, on the heat transfer surface, inside the liquid, and on the liquid surface. to crystallize. In other words, one feature of the present invention is that relatively low concentration (contains a lot of free water) liquid juice extracted from raw materials such as bonito flakes, kelp, vegetables, and meat is slowly cooled at a temperature near their freezing point. The free water in the sap forms lumps on the sap surface in the sap,
To form ice crystals in the form of plates, branches, strips, etc., to prevent liquid juice from being taken in as much as possible during ice crystallization, and to easily separate it from liquid liquid. According to another feature of the invention, since the ice crystals have some sap entrained or attached to them, the ice crystals separated from the sap are extracted for extracting the sap from the raw material. Used in addition to saline solution. According to the method of this invention, the liquid juice is not heated as in the case of the evaporation method, so there is almost no loss or deterioration of aroma components, flavor components, vitamins, etc. in the liquid juice. ,
Also, less energy is required for freezing, and ice crystals can be easily separated from the liquid. Furthermore, since ice crystals containing some sap are used in addition to the extraction liquid for extracting the sap, especially when the method of the present invention is carried out for the production of dried bonito flakes or konbu stock, The yield is good, there is little loss of flavor components, and since it is not flushed away as wastewater, it is advantageous in terms of pollution prevention. Experimental examples of the method according to the present invention will be shown below.

【table】

[Table] In the above experiment, the stock obtained from dried bonito flakes by a conventional method was placed in a shallow aluminum container and cooled for about 5 hours at an ambient temperature of -3°C. Ice crystals are formed, separated and concentrated.

Claims (1)

[Scope of Claims] 1 The liquid juice extracted from the raw material is slowly cooled to a temperature close to its freezing point to form ice crystals on the heat transfer surface, in the liquid liquid, on the liquid liquid surface, etc. that can be easily separated from the liquid liquid. A method for producing concentrated liquid juice, which comprises separating the liquid from the liquid juice and concentrating the liquid juice. 2 The liquid extracted from the raw material is slowly cooled to a temperature near its freezing point to create ice crystals on the heat transfer surface, inside the liquid, etc. that can be easily separated from the liquid, and these are separated from the liquid. A method for producing concentrated liquid juice characterized by using ice crystals in addition to the extraction liquid.