JPS6234380B2 - - Google Patents
Info
- Publication number
- JPS6234380B2 JPS6234380B2 JP59280765A JP28076584A JPS6234380B2 JP S6234380 B2 JPS6234380 B2 JP S6234380B2 JP 59280765 A JP59280765 A JP 59280765A JP 28076584 A JP28076584 A JP 28076584A JP S6234380 B2 JPS6234380 B2 JP S6234380B2
- Authority
- JP
- Japan
- Prior art keywords
- bones
- bone
- raw
- soup
- packs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 210000000988 bone and bone Anatomy 0.000 claims description 26
- 235000014347 soups Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000035699 permeability Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 7
- 238000009835 boiling Methods 0.000 description 4
- 239000012634 fragment Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000282887 Suidae Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は豚、鳥類、魚類等の生骨を水炊した
煮汁を煮詰めて酷のある出し汁を得るための生骨
スープパツクの製造方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a raw bone soup pack for obtaining a rich soup stock by boiling down the broth obtained by boiling raw bones of pigs, birds, fish, etc. in water.
周知のように、例えば中華そば等に使用する出
し汁をつくる場合に当業者は廉価で、然も酷のあ
るスープを得るために、主として豚や鶏その他魚
類の生骨を水炊きして、含有精分を抽出していた
ものであるため、上記の生骨に対して何等の加工
処理も施こさずに、市場に流通して業者の手に渡
るものであつた。従つて流通の過程にある生骨の
形態は自然の姿で大小及び形状等すべて不揃いで
あるため、運搬は勿論、保管や使用時においても
手数がかかり、更に骨に付着する肉片が腐敗を起
して悪臭を放ち、取扱者に嫌悪感を与えるのみな
らず、食用に共するものとして実に不衛生の感を
免れなかつた。その上、生骨はそのまま煮出しに
使用されるので、出し汁の中に不純物が混じり、
沈殿したものは除去することができても、液汁に
浮遊しているものは、出し汁に使用すると味もま
ずく、悪臭が加わつて本来の味が著しく低下する
という問題点があつた。
As is well known, when making soup stock for Chinese noodles, etc., those skilled in the art mainly boil the raw bones of pigs, chickens, and other fish in water to obtain a low-priced yet tasty soup. Since the bones had been extracted, the raw bones were distributed on the market and into the hands of traders without any processing. Therefore, raw bones in the distribution process are naturally irregular in size and shape, which requires time and effort not only to transport, but also to store and use, and furthermore, the pieces of meat that adhere to the bones can cause decomposition. Not only did it emit a foul odor that disgusted those who handled it, but it also felt unsanitary as it was edible. Furthermore, since raw bones are used for boiling, impurities are mixed into the stock.
Even if the precipitated material can be removed, there is a problem that the material floating in the liquid tastes bad when used in soup stock, adds a bad odor, and significantly deteriorates the original taste.
また、従来から生骨を粉末状に砕いた骨粉スー
プがあるが、これは、本来の骨炊きスープによつ
て得られる清澄、淡泊な味に比し、混濁した味覚
がともなつて、味も香も著しく異なるものになる
ことは勿論、骨の髄まで破壊されているので、栄
養価も損なわれるという問題点もあつた。 In addition, there has traditionally been bone meal soup made by crushing raw bones into powder, but this has a cloudy taste and a poor taste, compared to the clear and bland taste of the original bone-cooked soup. Not only did the flavor become noticeably different, but since the bones were destroyed, there was also the problem that the nutritional value was lost.
本発明は、上記問題点を一挙に解消すべく案出
されたもので、出し汁の原材料とする生骨に対
し、グロテスクな原形をとどめず且つ粉末化しな
い程度に破砕を加え、更に破砕機の形状も一定に
調えて商品価値を高め、使用に当つて出し汁の質
量何れも従来に倍加し、不純物も殆んど混じら
ず、骨炊きスープ本来の清澄、淡泊な味を得ると
共に、栄養価も損なうことなく、然も取扱上も簡
便な生骨スープパツクの製造方法を提供すること
を目的とするものである。
The present invention has been devised to solve the above problems all at once, and involves crushing raw bones, which are used as raw materials for soup stock, to the extent that they do not retain their grotesque original shape or turn into powder, and then use a crusher to crush them. The shape is adjusted to a certain level to increase the product value, and when used, the mass of the soup stock is doubled compared to the conventional one, with almost no impurities mixed in, and the original clear and light taste of bone-cooked soup is obtained, while the nutritional value is also increased. The object of the present invention is to provide a method for producing raw bone soup packs that is easy to handle and does not cause damage.
上記の目的を達成する手段として、先ず生骨を
破砕機によつて略0.5cm3乃至3cm3程度に打ち破
き、破砕された各個を適宜数量集めてグレージン
グによつて固結し、透水性を有するパツク詰を施
したものである。
As a means to achieve the above objective, firstly, fresh bone is crushed into approximately 0.5 cm 3 to 3 cm 3 pieces using a crusher, an appropriate quantity of each piece of crushed bone is collected and consolidated by glazing, and the water permeable It is packed with a
本発明の一実施例を具体的に次の通り説明す
る。先ず、肉部を除去した豚、鶏及び魚類の生骨
を室温−10℃乃至−40℃において、破砕機により
各個の大きさを略0.5cm3〜3cm3程度に打ち破く。
尚、破砕片は上記の大きさのものが含有精分の抽
出に有効であるが、特に0.5cm3〜1cm3であること
が望ましい。このようにして砕かれた生骨は、雑
物の混入を防ぎ鮮度を保つため、急速に−20℃〜
−80℃の冷凍室において縦、横各20cm、深さ5cm
を基準に枠組みされた有底の器内に、各枠内に適
合する生骨破砕片を投入して水に浸してグレージ
ング加工を施すものである。このようにグレージ
ング加工を施すのは、生骨の表面を保護し、脂肪
等の酸化を防止し、腐敗や悪臭等の悪変化の進行
を阻止するめである。上記のように氷衣をかぶせ
て所定の形状に固結された生骨破砕片を透水性を
有する強靭な紙パツク内に収納するものである。
An embodiment of the present invention will be specifically described as follows. First, the raw bones of pigs, chickens, and fish from which the meat has been removed are crushed into pieces of approximately 0.5 cm 3 to 3 cm 3 in size using a crusher at a room temperature of -10°C to -40°C.
It should be noted that crushed pieces having the above-mentioned size are effective for extracting the contained fraction, but it is particularly desirable that the size of the crushed pieces is 0.5 cm 3 to 1 cm 3 . Raw bones crushed in this way are rapidly heated to -20°C to prevent contamination and maintain freshness.
In a freezer at -80℃, 20cm long and wide, 5cm deep
A glazing process is performed by placing raw bone fragments that fit into each frame into a bottomed container that is framed based on the above criteria, and soaking it in water. The purpose of this glazing process is to protect the surface of fresh bone, prevent oxidation of fat, etc., and prevent the progression of adverse changes such as putrefaction and foul odor. The fresh bone fragments, which have been covered with ice and solidified into a predetermined shape as described above, are housed in a strong, water-permeable paper pack.
尚、上記の紙パツクの隙目(メツシユ)は、水
の透過の可能な限り目の細かいことが透過液の純
度を保つために必要である。 The mesh in the paper pack needs to be as fine as possible to allow water to pass through, in order to maintain the purity of the permeated liquid.
以上の製造工程により得られたパツク詰めの氷
衣で被覆された生骨を水炊きして生骨の含有精分
を紙パツクを介して抽出させ、所望する酷のある
純粋な出し汁を得ることができるものである。 It is possible to obtain the desired bitterness and pure soup stock by boiling the raw bones covered with the pack-packed ice coating obtained through the above manufacturing process and extracting the essence contained in the raw bones through the paper pack. It is possible.
以上説明したように本発明による製造方法は、
グレーズを施された生骨の各破砕片は相互に固結
されたまま、氷衣で被覆されているので酸化が防
止され、枠型よつて一定形状に揃えられているの
で、取扱い、運搬にも都合がよく、これを使用す
る業者においても使用分量を定めることが容易で
あるのみならず、各個の破片は骨の髄を破壊せず
一定形状でパツク詰にされているので、骨の含有
精分を効率的に抽出し、清澄、淡泊な味を有し然
も栄養価の高い酷のある純粋な出し汁を得る適切
なものである。
As explained above, the manufacturing method according to the present invention
The glazed fragments of living bone remain solidified together and are coated with ice to prevent oxidation, and the frame forms a uniform shape, making them easy to handle and transport. Not only is it convenient for the companies using this, it is easy to determine the amount to use, but each fragment is packed in a fixed shape without destroying the bone marrow, so the content of the bone can be reduced. It is suitable for efficiently extracting the essence and obtaining a pure soup stock with a clear, light taste and high nutritional value.
Claims (1)
乃至3cm3程度に砕き、適量毎にグレージングによ
つて固結した後、透水性を有するパツク詰を施し
た生骨スープパツクの製造方法。1 Place fresh bones in a cold room using a crusher to approximately 0.5 cm 3
A method for producing raw bone soup packs by crushing raw bone soup packs into pieces of about 3 cm 3 to 3 cm 3 , solidifying them by glazing in appropriate amounts, and then filling the packs with water permeability.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59280765A JPS61152263A (en) | 1984-12-27 | 1984-12-27 | Preparation of packed soup of raw bone |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59280765A JPS61152263A (en) | 1984-12-27 | 1984-12-27 | Preparation of packed soup of raw bone |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61152263A JPS61152263A (en) | 1986-07-10 |
JPS6234380B2 true JPS6234380B2 (en) | 1987-07-27 |
Family
ID=17629639
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59280765A Granted JPS61152263A (en) | 1984-12-27 | 1984-12-27 | Preparation of packed soup of raw bone |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61152263A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6424991U (en) * | 1987-08-07 | 1989-02-10 | ||
JPH01137957A (en) * | 1987-11-19 | 1989-05-30 | Hachiban:Kk | Soup raw material and production thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5231859A (en) * | 1975-09-01 | 1977-03-10 | Hisao Yamagami | Method of producing frozen bone powder body |
JPS5434060A (en) * | 1977-08-23 | 1979-03-13 | Fujitsu Ltd | Bonding process |
JPS55138374A (en) * | 1979-04-16 | 1980-10-29 | Showa Denko Kk | Preparation of animal soup |
JPH054931U (en) * | 1991-06-24 | 1993-01-26 | 松下電工株式会社 | Drainer |
-
1984
- 1984-12-27 JP JP59280765A patent/JPS61152263A/en active Granted
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5231859A (en) * | 1975-09-01 | 1977-03-10 | Hisao Yamagami | Method of producing frozen bone powder body |
JPS5434060A (en) * | 1977-08-23 | 1979-03-13 | Fujitsu Ltd | Bonding process |
JPS55138374A (en) * | 1979-04-16 | 1980-10-29 | Showa Denko Kk | Preparation of animal soup |
JPH054931U (en) * | 1991-06-24 | 1993-01-26 | 松下電工株式会社 | Drainer |
Also Published As
Publication number | Publication date |
---|---|
JPS61152263A (en) | 1986-07-10 |
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