JP2592565B2 - Method for producing beef extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION This invention relates to a method of manufacturing a Bee Hue kiss, for more information, a variety of cooking food and seasoning, relates to a method of manufacturing the Bee Hue kiss that is used to impart a unique flavor is there.

[0002]

BACKGROUND OF THE INVENTION Bee Hue kiss, canned and retort packs of soup, seasoning for instant noodles, such as a variety of sources, in various cooking food and the material of, are used in order to impart a unique flavor As the consumption of such cooked foods has increased, the demand has increased.

[0003] Conventionally, as a method of manufacturing the Bee Hue kiss,
When beef is used as a raw material to produce corned beef or boiled beef, a liquid in which the beef is boiled remains. Therefore, concentrated or purified broth is used as a raw material to produce a beef extract, ie, a beef meat extract.

A product similar to the above beef meat extract is beef bone extract. This is to use bovine bone as a raw material,
By heating at a high temperature of about 0 ° C., protein components and the like contained in bone are extracted. However, the beef bone extract was clearly inferior in taste as compared to the beef meat extract due to its different raw materials and production method.

[0005]

However, the above-mentioned beef meat extract has a drawback that the raw materials cannot be sufficiently secured, stable production is difficult, and the price is high.

[0006] As described above, beef meat extract is
Since boiled juice, which is a by-product of the production of corned beef and boiled beef, is used as a raw material, if the amount of corned beef or the like changes, the amount of beef meat extract also increases or decreases. If the supply and demand of corned beef and the like decrease, and the production of corned beef and the like is reduced, beef meat extract cannot be produced, resulting in a rise in the price of beef meat extract. In other words, the production and price of beef meat extract are affected by the production and supply and demand of corned beef and the like, regardless of the demand for the beef meat extract itself. Was a factor that hindered the expansion of the use of

On the other hand, since the above-mentioned beef bone extract uses beef bone from which the raw material can be obtained relatively stably, it is easy to secure the raw material and the production amount and the price are stable.
However, beef bone extract is several times inferior to beef meat extract in terms of flavor, so even though it may be used for relatively low-grade cooked foods, high-grade cooked foods, etc., whose taste is important, etc. Then, the beef bone extract could not be substituted for the beef meat extract.

[0008] Accordingly, an object of the present invention, as compared to conventional beef meat extract, Bee Hue <br/> kiss no way inferior in terms of taste, the supply amount of stable material, a method for obtaining efficient To provide.

[0009]

The present inventors have studied the cause of the inferior taste of the conventional beef bone extract as compared with the beef meat extract. As a result, the beef bone extract gives the original taste of beef. It was found that in addition to the active ingredient, a large amount of a gelatin component or a component contained in bone marrow was contained. It is considered that these gelatin components and the like impaired the taste. Therefore, even if beef bone, ie, beef bone, is used as a raw material, it is possible to extract only the active ingredient related to the taste of beef without including gelatin components and the like. so that the bi <br/> over Hue kiss with the same quality is obtained with. The present inventors, using beef bone as a raw material, variously change the extraction conditions, analyze the components of the resulting extract, and obtain an extract that can exhibit the same taste as conventional beef meat extract. To complete the present invention.

[0010] Therefore, to solve the above problems, a manufacturing method of Bee Hue kiss according to the present invention, water is added to crushed small beef bone extract heated at 75-85 ° C.. Beef bone is the same bovine bone that has been conventionally used to produce beef bone extract. There are various types or shapes of bovine bones depending on the region. In the present invention, bovine bones of any region can be used. Ushikotsu is, more of the time after the demolition is short of fresh ones, obtained a good Bee Hue kiss of quality, which is preferable. Further, as those greater the amount of meat attached to bovine bone, good <br/> Bee Hue kiss is obtained.

The beef bone is used after being crushed into small pieces. Specifically, a material crushed to a length of about 1 to 30 cm is used, and a material crushed to a length of 3 to 10 cm is preferably used. Normally, as previously crushed small beef bones, but improves the extraction efficiency of Bee Hue kiss, that too comminuted is extracted or work hardly performed, comprising impurities is easily extracted. For example, when a countercurrent extraction method described below is applied, it is not preferable that the beef bone is too small to facilitate the movement of the beef bone, and the beef bone needs to have an appropriate size, and the length is about 3 to 10 cm. desirable.

For the extraction, basically, a method and an apparatus for extracting natural materials from various food raw materials can be applied. Specifically, heated water was added to the beef bone, the components contained in the beef bone extract in water, and concentrating the extract to obtain a Bee Hue kissing product.

In the present invention, the extraction temperature is set at 75 to 85 ° C.
In a relatively low temperature range. If the extraction temperature is too high, components that impair the taste other than the taste component are extracted in large quantities, and if the extraction temperature is too low, the extraction efficiency of the taste component itself decreases. Conventionally, as a method for producing a beef bone extract, there is a method in which pressure extraction is performed. However, in this method, pressure extraction is not preferred in the present invention because components that impair the taste are easily extracted.

If the extraction time is short, the active ingredient is not sufficiently extracted, and if it is too long, the extraction rate of the active ingredient no longer increases. The preferred extraction time is the amount of beef bone and water,
Although it varies depending on conditions such as the extraction temperature and the extraction method, it is usually about 1 to 4 hours.

For the extraction, a method in which beef bone is accommodated in a container and heated for a certain period of time by adding water, or a method in which heating and extraction is performed while continuously supplying a fixed amount of water to the container can be adopted. However, a method in which heating extraction is performed while continuously supplying both water and beef bone by a constant amount is preferable.

In particular, the countercurrent extraction method is preferred. In the countercurrent extraction method, a beef bone is supplied to one end of an extraction cylinder and is sequentially sent to the other end. Water is supplied from the other end, and water and beef bone are heated and extracted in the extraction cylinder, and the extract is recovered from the one end. That is, while the water and the beef bone move in opposite directions in the extraction cylinder,
Heat extraction proceeds. As an apparatus used for the countercurrent extraction method, an extraction apparatus having a structure similar to that used for countercurrent extraction of various raw materials is used. The extraction cylinder of the countercurrent extraction device is provided with a mechanism for moving the beef bone, such as a screw conveyor mechanism.

The amount of water to be added at the time of extraction varies depending on the above-mentioned various extraction methods, but it is preferable to use about 2 to 1/3 of the volume of the beef bone. The extraction efficiency water is too small is bad, when the water is too large, it takes time to get the Bee Hue kiss products extract was concentrated.

The extract, rough filtration, heating, centrifugation and other, through ordinary purification and concentration step, Bee Hue key <br/>'products are obtained. The specific method and processing apparatus of each processing step may be the same as ordinary various extraction methods and apparatuses.

[0019]

[Action] Beef bone contains active ingredients such as amino acids, peptides, organic acids, and nucleic acids, which are the source of beef taste, as well as gelatin and bone marrow components. When such a beef bone is subjected to pressure and extraction at a high temperature of as high as 100 to 120 ° C. as in the conventional extraction conditions of beef bone extract, a large amount of components other than the umami component are extracted, The quality is inferior to the original beef meat extract.

On the other hand, as in the present invention, 75 to 8
When extraction is performed at 5 ° C., components other than the above-mentioned umami component are hardly extracted, and the intended active ingredient is sufficiently efficiently extracted. As a result, from the resulting extract is the quality good Bee Hue kiss not inferior as compared with the conventional beef meat extract is obtained. If the beef bone is crushed into small pieces, the surface area of the beef bone in contact with water increases during extraction, and heating and extraction are performed efficiently, so that the extraction rate is good even when performing extraction at a relatively low temperature. become.

In the method of the present invention, since beef bone which can be supplied stably is used as a raw material, the production amount and the price are stable.

Further, when the countercurrent extraction method is employed as the extraction method, the extraction efficiency is significantly improved as compared with a conventional batch-type extraction method or the like. In the countercurrent extraction method, first,
Beef bones immediately after supply with a high content of active ingredients include:
The extract from which the active ingredient has been extracted to some extent comes into contact. Since the active ingredient is extracted from the beef bone to the extract based on the difference in the content of the active ingredient between the beef bone and the extract, at this stage, the extract from the beef bone containing a large amount of the active ingredient is added to the extract, The extraction of the active ingredient is performed well. Then, as the beef bone moves, the active ingredient of the beef bone is extracted and the active ingredient concentration in the beef bone decreases, but the water in contact with the beef bone becomes relatively new water with a low extraction concentration, so the extraction is performed. The operation works well. That is, in the countercurrent extraction method, at any stage where the beef bone comes into contact with water, the active ingredient is successfully extracted from the beef bone into water, and as a result, the extraction at a low temperature as described above is performed. Even so, extraction with high extraction efficiency is performed.

[0023]

[Example] - compared with the prior art - the <production of Bee Hue kiss> beef bones, 3 to the grinding machine (manufactured by Horai Co., Ltd.)
Crushed to a size of 6 cm. Ground beef bone 250
g and 500 g of water were placed in a beaker having a capacity of 1 liter and subjected to heat extraction. The extraction temperature was 60-100 ° C. The extraction time was 1 hour after each test solution reached the set temperature.
~ 4 hours. After completion of the extraction, crude filtration was performed by a conventional method to remove the extraction residue. Next, heat treatment (90
C. for 10 minutes) to remove insoluble proteins. After centrifugation (10,000 rpm, 10 minutes), the mixture was concentrated to Brix70. For comparison, 25 beef
0 g was prepared, and 500 g of this and 500 g of water were placed in a 1-liter beaker and heated at the boiling temperature for 2 hours to perform extraction. The subsequent processing was performed in the same manner as in the above example (Comparative Example 5).

[0024] <quality evaluation of Bee Hue kiss> conventional, quality evaluation of beef bone extract products, has been carried out by measuring the total amount of creatinine in the beef bone extract (the sum of creatine and creatinine). Since total creatinine is almost present in muscle in a living body, by quantifying it, it is possible to determine how much the component in beef is contained. It has been found that the greater the total creatine content, the better the taste. Therefore, according to this, Bee full obtained in the
To quantify the total amount of creatinine d kiss. As the quantification method, an alkali picrate method was used. For comparison, a similar test was performed on a commercially available beef bone extract (Comparative Example 6). Tables 1 and 2 show the test results.

[0025]

[Table 1] ───────────────────────────────── Extraction temperature Extraction time Solids recovery rate for solids for raw material Total creatinine content ℃ hr%% ───────────────────────────────── Comparative Example 1.1 60 1 0.70 1. 90 Comparative Example 1.2 2 0.70 1.90 Comparative Example 1.3 3 0.75 1.90 Comparative Example 1.4 4 0.95 1.91比較 Comparative Example 2.1 70 1 0.95 2.32 Comparative Example 2.2 2 1.05 2.55 Comparative Example 2.3 3 1.07 2.60 Comparative Example 2.4 4 1 .12 2.98 ───────────────────────────────── Example 1.1 75 1 1.33 3.63 Implementation Example 1.2 2 1.44 3.90 Example 1 .3 3 1.49 4.20 Example 1.4 4 1.53 4.05 {Example 2.1 80 1 1.34 3.91 Example 2.2 2 1.49 4.25 Example 2.3 3 1.56 4.00 Example 2.4 4 1.60 3.88} ──────────────────────────

[0026]

[Table 2] 抽出 Extraction temperature Extraction time Solids recovery rate for solids for raw material Total creatinine content ℃ hr%% ───────────────────────────────── Example 3.1 85 1 1.50 4. 20 Example 3.2 2 1.52 4.00 Example 3.3 3 1.62 3.84 Example 3.4 4 1.66 3.23 ────────────── Comparative Example 3.1 90 1 1.50 2.99 Comparative Example 3.2 2 1.75 2.28 Comparative Example 3.3 3 2.29 2.15 Comparative Example 3.4 4 2 .50 1.88 ───────────────────────────────── Comparative Example 4.1 100 1 1.53 2.80 Comparative Example 4.2 2 1.83 2.13 Comparison 4.3 3 2.35 2.09 Comparative Example 4.4 4 2.60 1.70 Comparative Example 5 1002 4.03 4.67 (beef meat extract extracted only from beef) Comparative Example 6 0.30 (commercially available beef bone extract) ０．３0.38 ──────────────────────

[0027] As a result, in the embodiment of the present invention, as compared to the commercial beef bone extract (Comparative Example 6), much it can be seen that many Bee Hue kiss total creatinine level is obtained. It is also found that the amount of the extracted solid content and the ratio of the total amount of creatinine to the extracted solid content vary depending on the extraction temperature. Furthermore, as a result of eating Bee Hue kiss of Examples and Comparative Examples thus obtained, in each embodiment, although comparable taste and Comparative Example 5 was felt, in comparison to this, Comparative Example
3.1 to 3.4, Comparative Examples 4.1 to 4.4 and Comparative Example 6 were inferior in taste.

-Countercurrent Extraction Method-Using the same materials as in the above example, countercurrent extraction was performed by a conventional method at an extraction temperature of 80 ° C and an extraction time of 2 hours. The countercurrent extraction device had the structure shown in FIG. That is, a screw conveyor 2 driven by a motor or the like is provided inside the extraction cylinder 1. Raw material (beef bone) at one end
And a screw conveyor 4 for recovering the extraction residue is attached to the other end. Further, a water supply port 5 is provided on the recovery screw conveyor 4 side, and an extraction liquid recovery port 6 is provided on the raw material input port 3 side. Using such a countercurrent extraction device, extraction was performed by changing the ratio of the raw material (beef bone) and the charged water in various ways. The results are shown in Table 3 below and graphically shown in FIG.

[0029]

[Table 3] 比率 Ratio of raw material and charged water (W / W) 1: 2 1: 1/3 1: 1/5 1: 1/6 1: 1/8 ────────────────────────────── ── Extract Brix 0.80 2.30 3.20 3.60 4.50 Total creatinine charge per extract solid (%) 4.25 4.15 4.20 4.15 4.15 Extract solids recovery rate for raw material (%) 1.49 1.47 1.40 1.35 0.87 ───────── ───────────────────────

[0030] As is apparent from Table 3, the smaller the charge water based on the starting material, Brix value of the extracted Bee off extract is high. However, the ratio of charged water to raw material is 1/3 (W / W
) Below, the extract solids recovery rate is significantly reduced. Therefore, in this embodiment, if the ratio of the charge water based on the starting material is 1/3 or more, without reducing the recovery of extract solids, so that the higher Bee Hue kiss concentration is extracted. If extraction is higher Bee Hue kiss concentration, extract concentration step can be simplified and also it becomes possible to reduce equipment costs concentrator.

Incidentally, the total amount of creatinine (%) per extract solid content is almost constant even if the ratio of the raw material to the charged water changes. Therefore, even if reducing the amount of feed water within the above range, the quality of the Bee Hue kiss obtained is not lowered.

[0032]

It mentioned above, according to the present invention, Bee-off according to the present invention
According to the manufacturing method of the d kiss, using small crushed beef bones as a raw material, by extracting heat it at a relatively low temperature of 75-85 ° C., extracted manufactured with high efficiency superior Bee Hue kiss quality can do. And, since it is the beef bones in the raw material, the raw material will be obtained by stable, the production and price of Bee Hue kiss can be stabilized.

[Brief description of the drawings]

FIG. 1 is a schematic structural diagram of a countercurrent extraction device showing an embodiment of the present invention.

FIG. 2 is a diagram showing properties of an extract obtained by countercurrent extraction.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Extraction cylinder 2 Screw conveyor 3 Raw material input port 4 Recovery screw conveyor 5 Water supply port 6 Extract liquid recovery port

Claims (2)

(57) [Claims] A beef characterized in that water is added to a small crushed beef bone and the mixture is heated and extracted at 75 to 85 ° C.
Manufacturing method of Hue kiss. 2. A method according to claim 1, the manufacturing method of the Bee Hue kiss performing extraction with countercurrent extraction.