JPS6269959A - Production of noodle soup or such - Google Patents
Production of noodle soup or suchInfo
- Publication number
- JPS6269959A JPS6269959A JP60209862A JP20986285A JPS6269959A JP S6269959 A JPS6269959 A JP S6269959A JP 60209862 A JP60209862 A JP 60209862A JP 20986285 A JP20986285 A JP 20986285A JP S6269959 A JPS6269959 A JP S6269959A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- dashi
- flakes
- soy sauce
- dried
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明はそばつゆ、天つゆ等に使用される争つゆ等の￥
Ｊ造方法に関する。[Detailed Description of the Invention] "Industrial Application Field" The present invention is directed to the use of soba soup, etc., which is used for soba soup, tempura soup, etc.
Regarding the J construction method.
「従来の技術」
従来のイばつゆは醤油に砂糖、味醋、調味料、かつお節
等の節類を入れて加熱し、節類からダシを出した後、ダ
シガラ節類を除去して製造していた。``Conventional technology'' Conventional ibatsuyu is produced by adding sugar, miso, seasonings, and dried bonito flakes to soy sauce, heating it, extracting dashi from the dried bonito flakes, and then removing the dashi bonito flakes. was.
このため、節類からダシを出づのに加熱するため、節類
の香味成分が飛んでしまい、節類の香味成分を十分に残
・１ことができないという欠点があった。また、加、−
サによって節類からダシを出すため、節類から不必要な
アクやその他のダシ以外の成分まで出てしまい、味を悪
くしてしまうという欠点があった。For this reason, since the dashi is heated before it comes out of the joints, the flavor components of the joints are blown away, and there is a drawback that the flavor components of the joints cannot be sufficiently retained. Also, addition, −
Since the dashi is extracted from the joints using sa, unnecessary scum and other ingredients other than dashi come out from the joints, resulting in a bad taste.
「本発明の目的」
本発明は以上のような従来の欠点に鑑み、節類の香味成
分を十分に残すことができるとともに、節類からアクや
他のダシ以外の成分が出て味を悪くするのを防止するこ
とのでき、かつ濁りのない澄んだ麺つゆ等の製造方法を
１りるにある。``Object of the present invention'' In view of the above-mentioned conventional drawbacks, the present invention is capable of sufficiently preserving the flavor components of knotweed, and also prevents the release of scum and other ingredients other than dashi from knotweed, which deteriorate the taste. To provide a method for producing a clear noodle soup, etc., which can prevent this from occurring and which is free from turbidity.
「本発明の目的を達成するための手段」本発明は常温の
味付は醤油に所定量のかつお節、サバ節、イワシ節等の
節類を所定時間つ【Ｊて節類からダシを出させるダシ出
し工程と、このダシ出し工程を経たものを濾過してダシ
ガラ節類とダシ汁とに分離する濾過工程とを含むことを
特徴としている。"Means for Achieving the Object of the Invention" The present invention provides seasoning at room temperature by adding a predetermined amount of bonito flakes, mackerel flakes, sardine flakes, etc. to soy sauce for a predetermined period of time. It is characterized by including a dashi making step and a filtration step of filtering the stock that has passed through the dashi making step and separating it into dashi husks and dashi juice.
「本発明の実施例」
以下、図面に示す実施例により、本発明の詳細な説明す
る。"Embodiments of the present invention" The present invention will be described in detail below with reference to embodiments shown in the drawings.
第１図の実施例にＪ３いて、１は常温の味（＝Ｊけ醤油
２に所定値のかつお節、サバ節、イワシ節等の節類３を
所定時間、例えば１０つけて、節ｆｆ１３からダシを出
させるダシ出し工程である。In the example shown in Fig. 1, J3 is used, and 1 is a flavor at room temperature (=J) Soy sauce 2 is soaked with a predetermined amount of bonito flakes, mackerel flakes, sardine flakes, etc., for a predetermined period of time, e.g. This is the process of making the dashi.
前記味付は醤油２は醤油４と、砂糖５と、味醂６と調味
料７等から作られたものである。The seasoning is made from soy sauce 2, soy sauce 4, sugar 5, mirin 6, seasoning 7, and the like.
前記節類３はかつお節、サバ節、イワシ節等を塊のまま
一般生菌を除去した復、削り節、粉末、粒状に形成され
たものが使用され、該節類３から６０％ぐらいのだしが
でた所で常温の味（ｔ ｉｔ 醤油２から取出してら十
分にだしが出せる分りが使用される。The dried bonito flakes, mackerel flakes, sardine flakes, etc. are used in the form of bonito flakes, mackerel flakes, sardine flakes, etc., which are made into lumps, shaved flakes, powder, or granules after removing general viable bacteria. When it comes out, use the amount that will make enough stock after removing it from the soy sauce 2 at room temperature.
８は前記ダシ出し工程１を経たちのを濃過してダシガラ
節類９と、ダシ汁（麺つゆ）１０どに分Ｎ１する濾過工
程で、この濾過工程８は、前記ダシ出し工程１を経たち
のからダシガラ節類９を除去する除去工程１１と、ダシ
ガラ節類９が除去されたものを濾過装置（図示せず）等
を用いて濾過して、にごりを除去してダシ汁１０とする
にごり除去工程１２とから構成されている。8 is a filtration step in which the soup stock that has passed through the dashi making step 1 is concentrated and divided into dashi grains 9 and dashi soup (noodle soup) 10; A removal step 11 of removing dashi garnish 9 from the soup stock, and filtering the product from which the dashi gar 9 has been removed using a filtration device (not shown) or the like to remove turbidity and make dashi soup 10. The process consists of a cloudy removal step 12.
「本発明の冑なる実施例」
次に第２図に示す本発明の異なる実施例につき説明する
。なＪ３、この実施例の説明に当って、前記本発明の実
施例と同一構成部分には同一符号を付して重複する説明
を省略する。"Another Embodiment of the Present Invention" Next, a different embodiment of the present invention shown in FIG. 2 will be described. J3. In describing this embodiment, the same components as those in the embodiment of the present invention are designated by the same reference numerals, and redundant explanation will be omitted.
第２図の実施例において、前記本発明の実施例ど主に賃
なる点は、ダシ出し工程１で用いる味イ」け醤油２△を
う寸くち醤油４Ａと、砂糖５と、味醂６と調味料７等で
作られたしのを用いた点で、このような味付ｌ：Ｊ 醤
油２Ａを用いても同様な作用効果が得られる。In the embodiment shown in FIG. 2, the main difference from the embodiment of the present invention is that the flavored soy sauce 2△ used in the dashi making step 1 is mixed with 4A of usukuchi soy sauce, 5 of sugar, and 6 of mirin. Similar effects can be obtained by using seasoned l:J soy sauce 2A in that seasoning made with seasoning 7 or the like is used.
なお、前記実施例では麺つゆについて説明したが、本発
明はこれに限らず、天つゆ、その他のつゆやダシ汁とし
て使用することができる。Although noodle soup was described in the above embodiment, the present invention is not limited to this, and can be used as tempura soup, other soups, and dashi soup.
Ｅ本発明の効果」
以上の説明から明らかなように、本発明にあっては常温
の味付は醤油に所定量のかつお節、サバ節、イワシ節等
の節類を所定時間つけて、節類からダシを出させるダシ
出し工程と、このダシ出し工程を経たものを濾過してダ
シガラ節類とダシ汁とに分離する濾過工程とを含む工程
とによって麺つゆ等を製造したので、次に列挙する効果
がある。E. Effects of the Present Invention As is clear from the above explanation, in the present invention, seasoning at room temperature is achieved by adding a predetermined amount of katsuobushi, mackerel bushi, sardine bushi, etc. to soy sauce for a predetermined period of time. Mentsuyu etc. were manufactured by a process including a dashi making process in which the soup stock is extracted from the soup stock, and a filtration process in which the resulting soup stock is filtered to separate it into dashi husks and dashi juice. It has the effect of
（１）常温の味付は醤油に節類をつ１ノで節類からダシ
を出させているので、節類の香味成分を十分に残すこと
ができる。したがって、節類の香味成分が十分に含まれ
た麺つゆ等を製造することができる。(1) For seasoning at room temperature, the dashi is extracted from the soy sauce by adding it to the soy sauce, so the flavor components of the knots can be retained sufficiently. Therefore, it is possible to produce noodle soup and the like that sufficiently contain the flavor components of joints.
（２）前記（１）によって、従来のようｔこ節類からア
クやぞの他のダシ以外の成分まで出ることがないので、
味が悪くなったりするのを効率良く防止することができ
る。(2) Due to (1) above, components other than the dashi of akiyazo do not come out from the tkobushi as in the past.
It is possible to efficiently prevent the taste from becoming bad.
（３）ダシ出し工程を経たものを濾過して、ダシガラ節
類とダシン１とに分離しているので、ダシ汁（麺つゆ等
）のにこりを除去することができる。(3) Since the soup stock that has gone through the dashi extraction process is filtered and separated into dashi husks and dashi 1, it is possible to remove the grime from the dashi soup (noodle soup, etc.).
したがって、澄んだ麺つゆ等を’！４造することができ
る。Therefore, clear noodle soup, etc.'! It is possible to build 4.
（４）前記（１）および（３）により、ダシガラ節類は
１００％ダシが出た状態でないので、ふりかけ、味付け
かつお節、かつお節パウダー、味付けかつお節等の増吊
材等に使用することができる。(4) According to (1) and (3) above, since 100% dashi has not been released from dashi bonito flakes, it can be used as a hanging material for furikake, seasoned bonito flakes, bonito flakes powder, seasoned bonito flakes, etc.
したがって杼済的ぐある。Therefore, it is a good idea.
第１図は本発明の一実施例を示す工程図、第２図は本発
明の異なる実施例を示す工程図である。
１：ダシ出し工程、 ２．２Ａ：味付は醤油、３：節
類、 ４：醤油、
４Ａ：うすくち醤油、 ５：砂糖、
６：味醋、 ７：調味料、８：′ａ過工程
、 ９：ダシガラ面類、１０：ダシ汁（麺つゆ）
、１１：除去工程、１２：にこり除去工程。FIG. 1 is a process diagram showing one embodiment of the present invention, and FIG. 2 is a process diagram showing a different embodiment of the present invention. 1: Dashi soup stock process, 2.2A: Seasoning with soy sauce, 3: Bushi, 4: Soy sauce, 4A: Usukuchi soy sauce, 5: Sugar, 6: Ajisho, 7: Seasoning, 8: 'a over process , 9: Dashigar side dishes, 10: Dashi soup (noodle soup)
, 11: Removal step, 12: Smile removal step.
Claims (1)
ワシ節等の節類を所定時間つけて節類からダシを出させ
るダシ出し工程と、このダシ出し工程を経たものを濾過
してダシガラ節類とダシ汁とに分離する濾過工程とを含
むことを特徴とする麺つゆ等の製造方法。 ２）常温の味付け醤油は醤油、砂糖、味醂、調味料等で
作られたものであることを特徴とする特許請求の範囲第
１項記載の麺つゆ等の製造方法。 ３）常温の味付け醤油はうすくち醤油、砂糖、味醂、調
味料等で作られたものであることを特徴とする特許請求
の範囲第１項記載の麺つゆ等の製造方法。 ４）かつお節、サバ節、イワシ節等の節類は削り節、粉
末、粒状に形成されたもののいずれかが使用されている
ことを特徴とする特許請求の範囲第１項ないし第３項い
ずれかに記載の麺つゆ等の製造方法。 ５）ダシ出し工程は常温の味付け醤油に節類を約１日つ
けて行なうことを特徴とする特許請求の範囲第１項ない
し第４項いずれかに記載の麺つゆ等の製造方法。 ６）ダシ出し工程は節類から６０％ぐらいのだしがでる
ように行なうことを特徴とする特許請求の範囲第１項な
いし第５項いずれかに記載の麺つゆ等の製造方法。[Scope of Claims] 1) A dashi making process in which a predetermined amount of joints such as bonito flakes, mackerel flakes, sardine flakes, etc. are soaked in seasoned soy sauce at room temperature for a predetermined period of time to release the dashi from the katsuobushi; A method for producing noodle soup, etc., characterized by comprising a filtration step of filtering the product and separating it into dashi shellfish and dashi soup. 2) The method for producing noodle soup or the like according to claim 1, wherein the seasoned soy sauce at room temperature is made from soy sauce, sugar, mirin, seasonings, etc. 3) The method for producing noodle soup or the like according to claim 1, wherein the seasoned soy sauce at room temperature is made from light soy sauce, sugar, mirin, seasonings, etc. 4) According to any one of claims 1 to 3, the joints such as bonito flakes, mackerel flakes, and sardine flakes are used in the form of shaved flakes, powder, or granules. The method for producing the mentioned noodle soup, etc. 5) The method for producing noodle soup or the like according to any one of claims 1 to 4, characterized in that the dashi making step is carried out by soaking the dried fish in seasoned soy sauce at room temperature for about one day. 6) The method for producing noodle soup or the like according to any one of claims 1 to 5, characterized in that the dashi making step is carried out so that about 60% of the dashi comes out from the joints.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209862A JPS6269959A (en) | 1985-09-20 | 1985-09-20 | Production of noodle soup or such |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209862A JPS6269959A (en) | 1985-09-20 | 1985-09-20 | Production of noodle soup or such |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6269959A true JPS6269959A (en) | 1987-03-31 |
Family
ID=16579855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60209862A Pending JPS6269959A (en) | 1985-09-20 | 1985-09-20 | Production of noodle soup or such |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6269959A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100441303B1 (en) * | 2002-02-08 | 2004-07-21 | 조선희 | Method to make meat stock by marine products |
| JP2008116121A (en) * | 2006-11-06 | 2008-05-22 | Hitachi Appliances Inc | Air conditioner |
-
1985
- 1985-09-20 JP JP60209862A patent/JPS6269959A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100441303B1 (en) * | 2002-02-08 | 2004-07-21 | 조선희 | Method to make meat stock by marine products |
| JP2008116121A (en) * | 2006-11-06 | 2008-05-22 | Hitachi Appliances Inc | Air conditioner |
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