JP2017018047A - Dashi pack and dashi soup manufacturing method - Google Patents

Abstract

The present invention provides a method for obtaining a thick soup stock excellent in flavor in a simple and short time. The raw material of a drip back comprising a raw material filling part having a water-permeable and openable cut-out part, and a hooking means that supports the raw material filling part and can be suspended from an opening of tableware. The filling part is filled with dashi raw material to form a dashi pack. Further, the soup stock is produced by passing the extraction liquid through the stock pack. [Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to a soup stock and a method for producing soup stock using the soup stock pack, which can be obtained simply by pouring hot water on a cup or the like.

  Dashi soup obtained from bonito and other seaweeds and seaweeds such as kelp is widely used as a base for seasoning Japanese dishes such as noodle soup and boiled food, and there are many various seasonings and processed foods that use this. Yes. As a method for producing the soup stock on an industrial scale, the stock material is put in a tank together with the extraction solvent, and the extract is passed through a column filled with the stock material. A column type extraction method for extracting an extract is known. In addition, the soup stock is put in a tank, and the extraction solvent is dropped from above to form a shower, etc., and the stock layer of soup stock is passed through the top surface of the stock stack of stock stock. There is also known a drip extraction method for recovering an extract dripping from the lower part (see, for example, Patent Document 1).

  On the other hand, recently, the soup stock is not only used as a base for seasoning, but is also drunk as it is. However, when the soup stock was produced on an industrial scale, the flavor was unavoidable.

JP 2008-35767 A

  In general, there are methods for obtaining soup stock, such as boiling the soup stock directly in a pan or taking stock stock in a boiled pack method, but both methods require time and time for cooking and are troublesome for the user. won.

  Therefore, an object of the present invention is to provide a soup stock and a method for producing soup stock that can obtain a thick soup stock that is simple and excellent in flavor in a short time.

  In order to achieve the above object, the dashi pack of the present invention has a raw material filling portion having a cutout portion that is water-permeable and can be opened, and a hook that supports the raw material filling portion and can be suspended from the opening of the tableware. The drip back provided with the means is filled with the dashi raw material in the raw material filling portion.

  According to the dashi pack of the present invention, the cut portion is cut off, hung from the opening of the tableware by the hooking means, and in that state, an extraction liquid such as hot water or water is poured, and the flavor is excellent in a short time. A thick soup stock can be obtained.

  In the dashi pack of the present invention, the dashi raw material is preferably prepared in a flaky shape. According to this, the raw odor is reduced and a more excellent flavor but juice is obtained.

  Moreover, it is preferable that 80 mass% or more in the total amount of the dashi raw material is prepared in a flake shape having a thickness of 0.3 mm or less. According to this, the raw odor is reduced, and yet a savory but excellent juice is obtained.

  Moreover, it is preferable that the said dashi raw material is 1 type (s) or 2 or more types selected from the group which consists of a knot, dried-boiled, dried seaweed, dried mushroom, and dried abalone. An excellent flavored soup derived from these raw materials is obtained.

  Moreover, it is preferable that the soup stock contains at least koji. According to this, the soup stock of the outstanding flavor originating in a bonito is obtained.

  Moreover, it is preferable that the soup stock contains at least (1) bonito and (2) non-bonito and / or dried seaweed. According to this, an excellent-flavored soup stock derived from bonito can be obtained, and a non-bonito bonito and / or dried seaweed can obtain a soup stock of a more favorable quality with mild astringency unique to bonito.

  Moreover, it is preferable that it is packaged for individual consumption so that the soup stock for 1 cup can be obtained. According to this, deterioration of flavor is prevented and it is easy to use every time.

  On the other hand, another aspect of the present invention is a method for producing soup stock by passing an extraction liquid through the stock pack.

  In the method for producing soup stock according to the present invention, the extraction liquid is preferably water or hot water.

  According to the present invention, the cutout portion of the dashi pack is cut off, hung from the opening of the tableware by the hooking means, and in that state, an extraction liquid such as hot water or water is poured, and the flavor is excellent in a short time. A thick soup stock can be obtained.

It is a perspective view which shows the state by which the stock pack concerning one Embodiment of this invention is sealed and packaged. It is a perspective view which shows the use condition of the said dashi pack.

  Dashi stocks include dried knots, boiled and dried seaweed, dried mushrooms and dried abalone. Examples of verses include bonito, bonito, souda, tuna, meji, sardine, aji, and chin. Of these, bonito, bonito, and souda are preferable. Examples of dried seaweed include kelp. Examples of dried mushrooms include shiitake mushrooms.

  Two or more of the above raw materials may be mixed or used in combination. In one aspect, it is preferable to mix or use bonito and non-bonito and / or dried seaweed. According to this, an excellent-flavored soup stock derived from bonito can be obtained, and a non-bonito bonito and / or dried seaweed can have a mild astringent taste unique to bonito to obtain a more preferred stock stock. In this case, the blending ratio of bonito and knot and / or seaweed dried product is preferably 1: 0.05 to 0.25 in terms of dry mass, and is 1: 0.10 to 0.20. More preferably.

  However, it is preferable that the raw material is prepared in a flake shape. More specifically, it is preferable that 80% by mass or more of the dashi raw material is prepared in a flake shape having a thickness of 0.3 mm or less.

  Furthermore, it is preferable to grind | pulverize what was prepared in the shape of flakes as mentioned above. As for the pulverized material, 80 mass% or more in the total amount is preferably 6 mesh pass, and more preferably 8 mesh pass. In addition, the opening of the mesh in this invention is based on JIS specification, and the opening of 6, 8, 10, 16, 32 mesh is 3.33 mm, 2.38 mm, 1.74 mm, 0.99 mm, 0.50 mm, respectively. It is.

  Moreover, it is preferable that the bulk specific gravity of what was obtained in that way is 0.10-0.40, and it is more preferable that it is 0.20-0.35.

  However, in addition to the above, seasonings such as salt, sugar, sodium glutamate, sodium inosinate, protein hydrolyzate, soy sauce, vinegar, and spices such as pepper and ginger may be added.

  Hereinafter, the dashi pack of the present invention will be described in more detail with reference to the drawings.

  FIG. 1 shows a state in which a stock pack 1 according to an embodiment of the present invention is hermetically packaged in a packaging material 2. The packaging material 2 is not particularly limited as long as it is a food packaging material. However, in order to fill the pack 1 but prevent deterioration of the raw material, a material having excellent gas barrier properties and light shielding properties should be used. preferable. For example, the multilayer film etc. with which the barrier layer by the aluminum vapor deposition layer etc. are formed in base materials films, such as nylon, polyethylene, a polypropylene, are mentioned.

  However, the pack 1 includes a bag-shaped raw material filling portion 3 and a hooking means 4 having a substantially square sheet shape made of a material that can be raised along the slit. As the material of the raw material filling portion 3, it is sufficient if it has water permeability that functions as a filter through which an extraction liquid such as water or hot water passes while retaining the raw material. For example, synthesis of polyester, nylon, polyethylene, polypropylene, vinylon, etc. A woven or non-woven fabric made of natural fibers such as fibers and pulp, and papers such as tea bag base paper can be used. On the other hand, as the bendable material of the hooking means 4, for example, paper or the like can be used. A cutout portion 3 a is formed at the upper edge portion of the raw material filling portion 3.

  In the case of this embodiment, the hooking means 4 is formed of a slightly thick paper that is partially joined to the center region of the bag-like flat surfaces of the raw material filling unit 3. More specifically, the hooking means 4 includes a notch 6 that cuts the outer periphery 5 joined to the raw material filling portion 3 into a U-shape, a notch 8 that forms a frame-shaped tab piece 7 inside, and an upper center. The connecting portion 9 is connected to the knob piece 7, the connecting portion 10 is connected to the raw material filling portion 3, and the notch 11 is formed at the boundary between the connecting arm 9 and the connecting portion 10.

  The knob piece 7 and the connecting part 9 are not joined to the raw material filling part 3, and by pulling the knob piece 7, the knob piece 7 can be expanded via the connecting part 9 as shown in FIG. It is like that. And by cutting out the cut-out part 3a of the raw material filling part 3 and hooking the bent part of the knob piece 7 and the connecting part 9 to the opening part of the cup 12, the raw material supply part 3 is opened, It can be suspended and supported at the opening of the cup 12.

  The structure of the dashi pack 1 is not limited to the structure shown in the above-described embodiment, and the raw material filling part having a water-permeable and openable cut-out part, and the raw material filling part supporting the raw material filling part. Any device having a hooking means that can be suspended from the opening may be used, and various structures may be employed.

  Therefore, as shown in FIG. 2, the dashi pack 1 is taken out from the packaging material 2, set in a cup 12, filled into the raw material filling portion 3, but the raw material is passed through the opening of the raw material filling portion 3 from above, for example, By pouring extraction liquid such as water or hot water in the kettle 13, it is extracted from the dashi raw material, but the juice can be recovered in the cup 12. In addition, as tableware which extracts but receives juice, not only the cup 12 but various things, such as a teacup, a bowl, and a cup of cup noodles, can be used.

  The soup stock pack of the present invention preferably contains 4 to 10 g of soup stock, and more preferably 6 to 8 g so as to obtain soup stock for one cup. In that case, the amount of the extraction liquid such as water or hot water may be appropriately determined according to the type and preference of the stock material, but is preferably 80 to 150 mL, and more preferably 100 to 130 mL, for example. . Further, the temperature of the extraction liquid may be appropriately determined according to the type and preference of the stock material, but is preferably 60 to 98 ° C, and more preferably 75 to 90 ° C, for example.

  However, the juice obtained according to the present invention can be drunk as it is. It can also be used as a soup stock added to concentrated noodle soup, instant cup noodles, instant miso soup, etc., or as a soup for various dishes.

  EXAMPLES The present invention will be described more specifically with reference to the following examples. However, these examples do not limit the scope of the present invention.

[Test Example 1]
As shown in Table 1, the knot cuts prepared by changing the thickness of the cut pieces were pulverized into 8 mesh passes (opening 2.38 mm), and 6 g of each was filled in a commercially available drip bag. In the manner of preparing drip coffee, hot water (about 90 ° C.) in the pot was intermittently poured to prepare about 100 mL of soup stock.

  Sensory evaluation was performed about each prepared soup stock. Sensory evaluation evaluated each item of umami, fragrance, flavor, and raw odor according to the following evaluation criteria by five panelists, and obtained an average sensory evaluation.

(Taste)
-Evaluation rank: A ... Strong B ... Somewhat strong C ... Somewhat weak D ... Weak (fragrance)
-Evaluation rank: A ... Strong B ... Somewhat strong C ... Somewhat weak D ... Weak (flavor)
・ Evaluation rank: A ... strong B ... slightly strong C ... slightly weak D ... weak (raw odor)
・ Evaluation rank: A ... Weak B ... Somewhat weak C ... Somewhat strong D ... Strong

  The results are shown in Table 1 together with the results of the bulk specific gravity of the dashi stock, the time required for drip, the absorbance (430 nm) of dashi soup, and Brix (%).

  As a result, it was possible to prepare the soup stock simply and quickly in a short time by filling the drip-type bag with the koji-cut product. Moreover, as the shaving thickness of the dashi stock was reduced, the taste, aroma and flavor of the dashi stock were improved, Brix increased, and the raw odor tended to decrease. When the shaving thickness was 0.3 mm or less, a particularly high-quality flavored soup could be prepared.

[Test Example 2]
As shown in Table 2, the koji was pulverized while changing the particle size, and 6 g of each was filled in a commercially available drip bag. In the manner of preparing drip coffee, hot water (about 90 ° C.) in the pot was intermittently poured to prepare about 100 mL of soup stock.

  About each prepared soup stock, it carried out similarly to Test Example 1, and sensory evaluation was performed about each item of umami | smell | flavor, fragrance | flavor, flavor, and raw odor. The results are shown in Table 2 together with the results of the bulk specific gravity of the soup stock, the time required for drip, the absorbance of the soup stock (430 nm), and Brix (%).

  As a result, it was possible to prepare the soup stock by filling the dried bonito product into a drip bag. Moreover, there was a tendency that the finer the particle size of the pulverized product, the better the taste and fragrance, and the Brix increased. On the other hand, the finer the particle size, the less the flavor peculiar to dashi soup, and the fresh odor tended to increase.

[Test Example 3]
A commercially available drip bag and boiled pack were filled with 6 g each of a koji cut product (cut thickness 0.15 mm, 8 mesh pass) and a pulverized product (8 mesh pass).

  About what was drip-type filled, it carried out similarly to Test Example 1, and prepared about 150 mL of soup stock. Moreover, about what was filled in the boiled-type pack, it boiled in 150 mL boiling water for the same time as it took to extract the corresponding filling raw material by drip-type, and prepared the soup stock.

  About each prepared soup stock, it carried out similarly to Experiment 1, and sensory evaluation was performed about each item of umami | smell | flavor, fragrance | flavor, flavor, and raw odor. The results are shown in Table 3 together with the time required for the drip in the drip method, the absorbance of the broth (430 nm), and the result of Brix (%).

  As a result, both the raw material of the shaved product and the pulverized product were better in taste, aroma, and flavor and higher in Brix when extracted by the drip method than by the boiled method. Furthermore, even if it was the same drip type, the pulverized product was used, but the juice was a shaved product, but the raw odor was stronger than the juice. Therefore, it was considered that the drip type was superior to the boiled type in order to easily prepare high quality soup stock. Further, it was considered that the shaved product was superior to the pulverized product as the dashi raw material.

[Test Example 4]
A commercially available drip bag and boiled pack were filled with 6 g each of a dried product (cut thickness 0.15 mm, 8 mesh pass) and a pulverized product (8 mesh pass).

  About what was drip-type filled, it carried out similarly to Test Example 1, and prepared about 150 mL of soup stock. Moreover, about what was filled in the boiled-type pack, it boiled in 150 mL boiling water for the same time as it took to extract the corresponding filling raw material by drip-type, and prepared the soup stock.

  About each prepared soup stock, it carried out similarly to Test Example 1, and sensory evaluation was performed about each item of umami | smell | flavor, fragrance | flavor, flavor, and raw odor. The results are shown in Table 4 together with the time required for the drip in the drip method, the absorbance of the soup stock (430 nm), and the result of Brix (%).

  As a result, both the raw material of the shaved product and the pulverized product were better in taste, aroma, and flavor and higher in Brix when extracted by the drip method than by the boiled method. Furthermore, even if it was the same drip type, the pulverized product was used, but the juice was a shaved product, but the raw odor was stronger than the juice. Therefore, it was considered that the drip type was superior to the boiled type in order to easily prepare a high quality soup stock even in boiled and dried, similar to the results of test example 3. Further, it was considered that the shaved product was superior to the pulverized product as the dashi raw material.

[Test Example 5]
Tests similar to those of Test Examples 3 and 4 were conducted on the bonito, and the drip type was better in quality than the boiled type, as was the case with the bonito of Test Example 3 and the dried result of Test Example 4. Soup stock was obtained. Further, as a dashi raw material, the cut product was superior to the pulverized product.

[Test Example 6]
Tests similar to those of Test Examples 3, 4 and 5 were conducted for Soda Setsubun, and the results were as follows: The drip-type broth with better quality was obtained. Further, as a dashi raw material, the cut product was superior to the pulverized product.

[Test Example 7]
As a raw material, various kinds of knotted parts (cutting thickness 0.15 mm, 8 mesh pass) or chopped kelp are blended as shown in Table 5, and 6 g of each is filled in a commercially available drip-type bag. As in 3, about 150 mL of broth was prepared.

  Sensory evaluation was performed about each prepared soup stock. In sensory evaluation, each item of astringent taste peculiar to bonito, dashi taste, and taste of dashi was evaluated by the following five evaluation criteria by five panelists, and an average sensory evaluation was obtained. The results are shown in Table 5.

(Astringent taste unique to bonito)
・ Evaluation rank: A ... Weak B ... Somewhat weak C ... Somewhat strong D ... Strong (Dashi taste)
・ Evaluation rank: A ... strong B ... slightly strong C ... slightly weak D ... weak (taste of dashi)
・ Evaluation rank: A ... Strong B ... Somewhat strong C ... Somewhat weak D ... Weak

  As a result, by adding bonito, soda-bushi or kizami kelp to the bonito as a raw material, the astringent taste peculiar to bonito was weakened, and a deeper and deeper soup stock was obtained.

DESCRIPTION OF SYMBOLS 1 Dashi pack 2 Packaging material 3 Raw material filling part 3a Cutout part 4 Hooking means 5 Outer periphery 6 Notch 7 Knob piece 8 Notch 9 Connection part 10 Joint part 11 Notch 12 Cup 13 Kettle

Claims (9)

  In the raw material filling part of the drip back provided with a raw material filling part having a water-permeable and openable cut-out part and a hooking means that supports the raw material filling part and can be suspended from the opening of the tableware, Dashi pack characterized by filling stock material.   The dashi pack according to claim 1, wherein the dashi raw material is prepared in a flake shape.   The stock pack according to claim 2, wherein 80% by mass or more of the stock material is prepared in the form of a flake having a thickness of 0.3 mm or less.   The dashi pack according to any one of claims 1 to 3, wherein the dashi raw material is one or more selected from the group consisting of knots, boiled and dried, dried seaweed, dried mushrooms and dried abalone.   The dashi pack according to any one of claims 1 to 4, wherein the dashi raw material includes at least bonito.   The dashi pack according to any one of claims 1 to 4, wherein the dashi material includes at least (1) bonito and (2) dried knot and / or dried seaweed.   The dashi pack according to any one of claims 1 to 6, wherein the dashi pack is packaged for individual consumption so as to obtain dashi soup for one cup.   A method for producing soup stock, wherein the extraction liquid is passed through the stock pack according to any one of claims 1 to 7.   The method for producing a soup stock according to claim 8, wherein the extraction liquid is water or hot water.