JPS62107769A - Liquid broth - Google Patents

Abstract

PURPOSE:To obtain a salt-free or low-salt liquid broth having excellent perservability, by sterilizing an extracted liquid or decomposed liquid of a seasoning raw material. CONSTITUTION:An extracted liquid and/or decomposed liquid (e.g. a liquid produced by the enzymatic decomposition of an extracted liquid or extraction residue) of a seasoning raw material (e.g. dried bonito, tangle, scallop, dried SHIITAKE mushroom, etc.) is sterilized e.g. by the thermal sterilization at >=120 deg.C for >=5sec or by the aseptic treatment with a microfilter, etc., to obtain the objective liquid broth.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a sterile liquid stock.

<Conventional technology> Flavor ingredients (bonito flakes, kelp, scallops, dried shiitake mushrooms, etc.)
Powder and granular types were the mainstream of flavor seasonings prepared from these products, but liquid types have become popular due to their good solubility, no need to consider hygroscopicity, and ease of use. More and more products are starting to appear.

<Problems to be Solved by the Invention> However, the liquid type uses common salt to improve its preservability, which tends to limit its use.

The present inventors have discovered that salt-free or low-salt products with good storage stability.
After studying methods for obtaining flavored liquid stock, the present invention was completed based on the knowledge that the desired product can be obtained by aseptically treating the extract and/or decomposition solution of flavor raw materials.

Means to solve problems〉 The present invention will be specifically explained below.

The raw materials of the present invention are bonito flakes, mackerel flakes, dried sardines, konbu,
It is an extract obtained by extracting flavor materials such as scallops and shiitake mushrooms with warm water or a solvent such as alcohol, or a decomposition solution obtained by enzymatically decomposing flavor materials or extraction residues of flavor materials.

These extracts or decomposition solutions can be used as is or concentrated, and if necessary, other seasonings such as sugar, glucose, fructose, monosodium glutamate, sodium 5'-inosinate, sodium 5'-guanylate, etc. Chemical seasonings, acidulants such as citric acid, flavor adjuvants such as glycine, sodium citrate, sodium fumarate, and sodium L-aspartate are added and mixed, and the mixture is sterilized.

Aseptic processing may be either aseptic filling or retort processing.
In the case of aseptic filling, for example, the liquid stock is heat sterilized at 120'C or higher for 5 seconds or more, or sterilized using a microfilter, and then the liquid is aseptically filled using a known aseptic filling machine.

In the case of retort processing, after filling the container with liquid stock,
Pressure and heat treatment at ~130''C for 10-30 minutes.

The flavored liquid soup stock obtained in this way can be stored for a long period of time, and has no added salt or low salt content, so that the uses of conventional flavored liquid stock can be further expanded.

<Example> Example 1 30 kg of bonito powder was mixed with 100 g of hot water at 50"C for 15 minutes.
Extract for 1 minute, separate into extract and residue, and keep the extract at 20°C.
It was cooled to

On the other hand, for the remaining soaking, add 1001 parts of water and 126 parts of commercially available Protease P [Amano] 6 (Ohno Pharmaceutical ■). Add y and heat at 45°C.
After enzymatic reaction was carried out for 3 hours, the enzyme reaction was stopped by heating at 95"C for 15 minutes.

Next, this was separated using a filter press to obtain a decomposition solution.

This decomposed solution was combined with the previously extracted solution, concentrated to 1/3 using a reverse osmosis membrane (Filmtic Co., Ltd., FT-30), and then sterilized at 140°C for 130 seconds. A sterile, salt-free bonito stock liquid was obtained by aseptically filling Blinok (Japan Tetravac).

Dilute this stock with 8 times the amount of water and add soy sauce 18E1 mirin 1.81. A mixture of 3.75 kg of sugar) was mixed at a ratio of 3:1 to obtain sogetsuyu.

Example 2 Bonito flakes powder was extracted at 50°C for 15 minutes and the filtered filtrate was mixed with 5% sodium glutamate, 1% sodium 5'-inosinate, and 0.3% sodium succinate, and then put into a retort pouch. Fill and seal and add 120'Cl2
Is it a sterile flavored liquid that has been subjected to pressure and heat treatment with O content? Obtained.

Patent applicant Mushroom Muff Corporation Matsu Mura Co., Ltd.

Claims (1)

[Claims] A liquid stock made by sterilizing flavor raw material extract and/or decomposition liquid.