Dashi liquid drip bag and method for manufacturing the same

Abstract

To provide a method for manufacturing a dashi liquid drip bag that allows sufficient dripping time to be ensured when water is poured in to drip the dashi liquid, and that can produce dashi liquid with good flavor. [Solution] A method for manufacturing a dashi liquid drip bag comprising a bag body, wherein (A) a water-insoluble dashi liquid raw material in powder form and (B) silicon dioxide in powder form are contained in a permeable bag body, and (B) has a specific surface area of ​​250 to 330 m². 2 A manufacturing method comprising: a weight of (A) / g and a median diameter of 1 to 10 μm, wherein the weight ratio of (A) to (B) contained in the bag body is A:B = 1:0.012 to 0.1, and the bag body is formed from a filter having a water permeability of 3.5 to 50 seconds.

Description

[Technical Field]

[0001] This invention relates to a bag for dripping dashi liquid and a method for manufacturing the same. Furthermore, this invention relates to a method for extending the dripping time of dashi liquid obtained by pouring water into a dashi liquid drip bag. [Background technology]

[0002] Dashi (broth) liquid, which can be extracted from dried bonito flakes, dried kelp, etc., is used as a base for seasoning in Japanese cuisine, and in recent years, it has also become common to drink dashi liquid directly as a beverage.

[0003] Conventionally, in order to easily prepare (extract) dashi liquid, it has been proposed to use a product in which the raw materials for dashi liquid (bonito flakes, dried kelp, etc.) are packed into a drip bag (for example, Patent Document 1). With this product, dashi liquid can be easily obtained by setting it in a cup or the like and pouring water (hot water, etc.) into the opened drip bag.

[0004] However, when preparing dashi liquid using the drip method described above, there was a problem: if the time the water was held in the dripper (such as a drip bag) after pouring the water into it (drip time) was too short, sufficient extraction would not occur, resulting in a dashi liquid with a weak flavor.

[0005] On the other hand, when brewing coffee using the drip method, it has been proposed to use a specific coffee filter with a multi-layer structure in order to ensure an appropriate blooming time (Patent Document 2).

[0006] Furthermore, it has been reported that by setting the water activity, the content of fine silicon dioxide, and the dextrose equivalent value of dextrin in the dashi ingredient-containing food composition to specific values, it is possible to prevent caking of the food composition during storage, and that a clear, flavorful dashi can be easily extracted using water or the like (Patent Document 3). [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2017-18047 [Patent Document 2] Japanese Patent Publication No. 2002-102070 [Patent Document 3] Japanese Patent Publication No. 2024-101430 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] This invention has been made in view of the above circumstances, and the problem it aims to solve is to provide a dashi liquid drip bag and a method for manufacturing the same, which can ensure a sufficient drip time when water (hot water, etc.) is poured to drip the dashi liquid, and can produce a dashi liquid with good flavor. Furthermore, in one embodiment, the present invention aims to provide a method for extending the dripping time of dashi liquid obtained by pouring water into a dashi liquid drip bag and dripping it. [Means for solving the problem]

[0009] In order to solve the above-mentioned problems, the inventors focused on silicon dioxide during their diligent research. Silicon dioxide has conventionally been used as a filter aid and has the function of improving the filtration rate. Therefore, it was expected that if such silicon dioxide were added to the dashi liquid raw material and brewed, the brewing time would be shortened. However, when silicon dioxide was actually added to the dashi liquid raw material and brewed, it was found that the brewing time was sometimes significantly extended. Based on this surprising new finding, the inventors furthered their research and found that when the bag body of a drip bag is formed of a specific filter, by containing granular silicon dioxide having specific physical properties (specific surface area, median diameter) together with granular water-insoluble dashi liquid raw material, the brewing time of the dashi liquid can be extended, and the brewing time can be adjusted to a desired length. Based on these findings, the inventors furthered their research and completed the present invention. In other words, the present invention is as follows:

[0010] [Item 1] at least (A) Water-insoluble broth raw materials in powder form, and (B) Powdered silicon dioxide A method for manufacturing a dashi liquid drip bag comprising a bag body, which includes containing a liquid permeable bag body, The above (B) has a specific surface area of ​​250-330 m². 2 / g and median diameter of 1 to 10 μm, The weight ratio of (A) and (B) contained in the bag body is A:B = 1:0.012~0.1. A manufacturing method wherein the bag body is formed from a filter having a water permeability of 3.5 to 50 seconds. [Item 2] The manufacturing method according to Item 1, wherein the median diameter of (A) is 40 to 300 μm. [Item 3] The manufacturing method according to item 1 or 2, wherein the water-insoluble stock liquid raw material includes at least one selected from the group consisting of dried fish flakes, dried vegetables, and dried mushrooms. [Item 4] A method for extending the dripping time of a stock solution obtained by pouring water into a bag for dripping a stock solution, which comprises a liquid-permeable bag body containing at least a water-insoluble stock solution raw material of powder or granule, wherein the bag body further contains (B) granular silicon dioxide having a specific surface area of 250 to 330 m 2 / g and a median diameter of 1 to 10 μm, and the bag body is formed of a filter having a water permeability of 3.5 to 50 seconds. [Item 5] The method according to Item 4, wherein the weight ratio of (A) to (B) contained in the bag body is A:B = 1:0.012 to 0.1. [Item 6] The method according to Item 4 or 5, wherein the median diameter of (A) is 40 to 300 μm. [Item 7] The method according to any one of Items 4 to 6, wherein the water-insoluble stock solution raw material contains at least one selected from the group consisting of dried bonito, dried vegetables, and dried mushrooms. [Item 8] The method according to any one of Items 4 to 7, which is also a method for improving the flavor of the stock solution. [Effect of the Invention]

[0011] According to the present invention, there are provided a bag for dripping a stock solution and a method for manufacturing the same, which can ensure a sufficient dripping time when water (such as hot water) is poured for dripping the stock solution, and a stock solution having a good flavor can be obtained. Further, according to the present invention, there is also provided a method for extending the dripping time of a stock solution obtained by pouring water into a bag for dripping a stock solution and then dripping it. Since the method of the present invention can adjust the dripping time of the stock solution to a desired length, a sufficient dripping time can be ensured, and the flavor of the stock solution can be improved. [Brief Description of the Drawings]

[0012] [Figure 1] FIG. 1 is a photograph showing a bag for dripping a stock solution in a state where a water injection port is formed in a bag body and the bag is hooked on a cup. [Embodiment for Carrying out the Invention]

[0013] The dashi liquid drip bag of the present invention (which may be simply referred to as "the bag of the present invention" in this specification) comprises at least a permeable bag body, the bag body containing at least the following (A) and (B). (A) Water-insoluble broth ingredients in powder form (B) Powdered silicon dioxide In this specification, "water-insoluble broth raw material in powder form" and "silicon dioxide in powder form" may be referred to simply as "(A)" and "(B)" respectively for convenience of explanation. Also, the "permeable bag body" of the bag of the present invention may be referred to simply as "bag body".

[0014] (A) Water-insoluble broth ingredients in powder form In this invention, "water-insoluble dashi liquid raw material" refers to a food material that can be used as a raw material for dashi liquid and is water-insoluble. Here, "water-insoluble" means that the solubility in water at 90°C is less than 1 g / L. Conversely, a solubility in water at 90°C of 1 g / L or more may be referred to as "water-soluble" in this specification. The water-insoluble dashi liquid raw material used in this invention usually contains the material to be extracted. In the present invention, "material to be extracted" refers to a material from which flavor components (e.g., taste components such as umami components, aroma components, etc.) can be extracted by boiling in hot water (hot water) or soaking in cold water for a long time. Specific examples include dried fish flakes (e.g., bonito flakes, tuna flakes, frigate mackerel flakes, mackerel flakes, sardine flakes, horse mackerel flakes, etc.), dried anchovies (e.g., dried anchovies, dried horse mackerel, dried sea bream, etc.), and grilled dried fish (e.g., grilled dried anchovies, grilled dried horse mackerel, grilled dried flying fish). Examples of extractable materials include animal-derived materials such as dried scallops (e.g., dried scallop adductor muscle), dried abalone, and dried shrimp; and plant-derived materials such as dried seaweed (e.g., dried kelp, dried wakame), dried vegetables (e.g., dried tomatoes, dried burdock, dried cabbage, dried onions, dried carrots), dried mushrooms (e.g., dried shiitake mushrooms, dried button mushrooms), dried beans (e.g., soybean flour), and dried grains (e.g., corn flour). In particular, from the viewpoint of obtaining a dashi liquid with a more desirable flavor, the present invention prefers the use of dried fish flakes, dried vegetables, dried mushrooms, and dried grains, with dried fish flakes, dried vegetables, and dried mushrooms being especially preferred. The water-insoluble dashi liquid raw material used in the present invention may consist only of the extractable material, but may also further contain other water-insoluble dashi liquid raw materials. The water-insoluble dashi liquid ingredients other than the material to be extracted are not particularly limited as long as they do not impair the purpose of the present invention, but examples include spices (e.g., pepper, ginger, garlic, etc.), citrus fruits (e.g., lemon, yuzu, etc.), plums, water-insoluble dried extracts, water-insoluble food additives (e.g., calcium carbonate, calcium phosphate, powdered cellulose, etc.). Needless to say, (B) is not included in the water-insoluble dashi liquid ingredients other than the material to be extracted as referred to herein. In the present invention, any one of the water-insoluble dashi liquid ingredients may be used alone, or two or more may be used in combination.

[0015] In the present invention, the form of the water-insoluble broth raw material that can be used as (A) is a powder or granular material. In the present invention, "powder or granular material" means an aggregate of particles (small solid matter). The shape of the particles constituting the powder or granular material is not particularly limited as long as it does not impair the purpose of the present invention, but specific examples include spherical (e.g., perfectly spherical, nearly perfectly spherical, oblong, etc.), polyhedral (e.g., rectangular parallelepiped, cubic, etc.), columnar (e.g., cylindrical, etc.), conical, lump, granular (e.g., fine granules, fine granules, etc.), plate-like, flake-like, rod-like, needle-like, fibrous, dendritic, spongy, angular, horn-like, rounded, irregular, crystalline, etc.

[0016] (A) has a median diameter that is preferably 40-300 μm, more preferably 50-280 μm, and particularly preferably 60-260 μm, from the viewpoint of effectively extending the drip time of the dashi liquid. Also, the volume-based D10 of (A) is not particularly limited, but is preferably 5-80 μm, more preferably 10-75 μm, and particularly preferably 12-65 μm. The volume-based D90 of (A) is also not particularly limited, but is preferably 100-550 μm, more preferably 150-500 μm, and particularly preferably 170-470 μm. In this invention, "median diameter" refers to the particle diameter at the point where the cumulative volume from the fine particle side reaches 50% when the total volume of the particle collection is set to 100% in the volume-based cumulative particle size distribution curve measured by laser diffraction and scattering (volume-based D50). Furthermore, "volume-based D10" and "volume-based D90" refer to the particle diameters at the points where the cumulative volume from the fine particle side reaches 10% and 90%, respectively, when the total volume of the particle collection is set to 100% in the volume-based cumulative particle size distribution curve measured by laser diffraction and scattering.

[0017] (A) is preferably 95% by weight or more, more preferably 99% by weight or more, and particularly preferably 99.9% by weight or more, of (A) when passed through a JIS standard sieve with a mesh opening of 2.0 mm (JIS Z-8801-1:2019), from the viewpoint of obtaining a better dashi liquid.

[0018] The method for producing (A) used in the present invention is not particularly limited, and (A) may be produced by a method known to the present or by a similar method. For example, when granular dried fish (e.g., katsuobushi) is used as (A), this granular dried fish can be produced, for example, by crushing dried fish obtained by a method known to the present or by a similar method. Alternatively, it can be produced by thinly shaving the dried fish before crushing, and then crushing the resulting shavings (shaved pieces). The state of the dried fish to be crushed or shaved is not particularly limited, and may be rough dried fish, bare dried fish, dried dried fish, fully dried dried fish, etc. Alternatively, a commercially available product may be used for (A).

[0019] (B) Powdered silicon dioxide In this invention, "silicon dioxide in powder form" as (B) refers to silicon dioxide in powder form that can be used in food (for example, as a food additive). Here, "silicon dioxide" also includes what is generally called silica, silica gel, anhydrous silicic acid, or silicon dioxide.

[0020] The median diameter of (B) is preferably 1 μm or more, more preferably 1.5 μm or more, and particularly preferably 3 μm or more, from the viewpoint of effectively extending the drip time of the dashi liquid. Furthermore, the median diameter of (B) is preferably 10 μm or less, more preferably 8 μm or less, and particularly preferably 5 μm or less, from the viewpoint of effectively extending the drip time of the dashi liquid. In this invention, the median diameter (volume-based D50) of (B) is measured by the laser diffraction-scattering method as described above. Alternatively, if a commercially available product is used as (B), the median diameter published by the manufacturer may be taken into consideration.

[0021] The specific surface area of ​​(B) is preferably 250 m², from the viewpoint of effectively extending the drip time of the dashi liquid. 2 It is 270m or more per gram, and more preferably 270m 2 It is 1 / g or more, and particularly preferably 290m 2It is 1 / g or more. Furthermore, the specific surface area of ​​(B) is preferably 330m from the viewpoint of effectively extending the drip time of the dashi liquid. 2 It is less than or equal to / g, and more preferably 320m 2 It is less than or equal to / g, and particularly preferably 310m 2 It is less than / g. In this invention, the specific surface area of ​​(B) is measured by the gas adsorption method (BET method). Alternatively, if a commercially available product is used as (B), the specific surface area published by the manufacturer may be taken into consideration.

[0022] The SiO2 content of (B) is preferably 90% by weight or more, more preferably 94% by weight or more, and particularly preferably 99% by weight or more.

[0023] The method for producing (B) used in the present invention is not particularly limited, and (B) may be produced by a method known to the present or by a method equivalent thereto. (B) can be produced, for example, by a method of directly decomposing sodium silicate with sulfuric acid (wet method), or by a method of high-temperature hydrolysis of silicon tetrachloride in an oxyhydrogen flame (gas phase method). Alternatively, silica gel, fumed silica, or precipitated silica obtained by a method known to the present or by a method equivalent thereto may be produced by crushing or grinding to make it into a powder or granule. Alternatively, (B) may be a commercially available product that is distributed and sold as fine silicon dioxide, fine silica gel, or fine silicon oxide, etc., that conforms to food additive standards (for example, that meets the standards described in the 10th edition of the Japanese Food Additives Standards).

[0024] In the bag of the present invention, the weight ratio of (A) and (B) contained in the permeable bag body is preferably A:B = 1:0.012 to 0.1, more preferably A:B = 1:0.013 to 0.05, and particularly preferably A:B = 1:0.017 to 0.03, from the viewpoint of obtaining a broth with a more suitable flavor.

[0025] The permeable bag body of the bag of the present invention may contain, in addition to (A) and (B), other dashi liquid ingredients. The dashi liquid ingredients other than (A) and (B) are not particularly limited as long as they do not impair the purpose of the present invention, but specific examples include salt, sugar, powdered soy sauce, powdered vinegar, powdered miso, protein hydrolysates, amino acids, nucleic acids, organic acids, inorganic acids, water-soluble extracts, water-soluble food ingredients such as dextrin, etc. Any one of these dashi liquid ingredients may be used alone, or two or more may be used in combination.

[0026] In the bag of the present invention, the proportion of (A) to the total amount of contents in the permeable bag body is preferably 1% by weight or more, more preferably 10% by weight or more, and particularly preferably 40% by weight or more. Furthermore, there is no particular upper limit to the proportion of (A) to the total amount of contents in the permeable bag body, and it may be less than 100% by weight, or for example, 99.9% by weight or less, 99% by weight or less, 90% by weight or less, or 80% by weight or less.

[0027] In the bag of the present invention, the proportion of (B) to the total amount of contents in the permeable bag body is preferably 0.1% by weight or more, more preferably 0.3% by weight or more, and particularly preferably 0.5% by weight or more. Furthermore, the proportion of (B) to the total amount of contents in the permeable bag body is preferably 5% by weight or less, more preferably 3% by weight or less, and particularly preferably 2% by weight or less.

[0028] The permeable bag body of the bag of the present invention (i.e., the bag body that contains at least (A) and (B) is preferably formed from a filter having a specific range of water permeability. By containing (B) together with (A) in a bag body formed from such a filter, the drip time of the broth can be extended.

[0029] Specifically, the water permeability of the filter forming the bag body of the bag of the present invention is preferably 3.5 to 50 seconds, more preferably 5 to 40 seconds, and particularly preferably 10 to 35 seconds.

[0030] In this invention, the water permeability of the filter forming the bag body is measured under normal pressure using a filter holder (KG-47, a vacuum filtration filter holder manufactured by Advantec Toyo Co., Ltd.) by the following method. First, the support screen and the two stacked sample filters are placed between the funnel and base of the filter holder and secured with clamps. Next, 300g of water heated to 90°C is poured into the funnel of the filter holder, and the water is allowed to flow. The number of seconds required for the water level in the funnel to drop to the sample filter is measured using a stopwatch. This measurement is performed five times, and the average of the five measured values ​​(seconds) is taken as the water permeability.

[0031] There are no particular restrictions on how the water permeability of a filter is adjusted, but for example, a nonwoven fabric filter can be adjusted by changing the thickness or fiber diameter of the nonwoven fabric, embossing, hydrophilic treatment, etc.

[0032] In the present invention, the material of the filter forming the bag body is not particularly limited as long as the water permeability is within the specific range described above, and the filter may be made of, for example, nonwoven fabric, woven fabric, knitted fabric, paper, etc. In one embodiment, when the filter forming the bag body is made of nonwoven fabric, the nonwoven fabric used as the material of the filter is not particularly limited, but examples include meltblown nonwoven fabric, spunbond nonwoven fabric, dry nonwoven fabric, wet nonwoven fabric, or nonwoven fabrics that combine multiple (two or more) of these. In this case, the fibers constituting the nonwoven fabric are not particularly limited, but examples include synthetic fibers such as polyethylene, polypropylene, polyester (e.g., polyethylene terephthalate, etc.), polylactic acid, nylon, vinylon; regenerated fibers (semi-synthetic fibers) such as rayon; and natural fibers such as mulberry, mitsumata, and Manila hemp. Any one of these fibers may be used alone, or two or more may be used in combination.

[0033] In the present invention, the basis weight of the filter forming the bag body is not particularly limited. However, as one aspect, when the filter forming the bag body is made of a non-woven fabric, the basis weight is preferably 15 to 60 g / m 2 and more preferably 18 to 55 g / m 2 and particularly preferably 25 to 40 g / m 2 . In the present invention, the basis weight of the filter is measured by a method conforming to JIS L 1913:2010.

[0034] The shape of the liquid-permeable bag body provided in the bag of the present invention is not particularly limited as long as water can be poured into the bag body for dripping. The bag body may have a known shape (for example, the shape of the bag body described in JP-A-2020-25855) or a similar shape. The bag body does not have an opening through which the contents ((A), (B), etc.) of the bag body spill out during the distribution of the bag of the present invention, etc., and has a mechanism (for example, a tear line (such as a perforation) for facilitating the formation of a water (hot water) injection port by cutting a part of the bag body) for forming an opening (injection port) for pouring water (hot water) when dripping. Further, the bag body may have a mechanism for hanging the bag of the present invention inside a container (e.g., a cup, etc.) having an opening (preferably, a mechanism for hanging in a state where an injection port is formed in the bag body). As one aspect, a member that can be hung on the upper end of the opening of the container (e.g., the edge of a cup) may be provided on the outer surface of the bag body (for example, a hanging member made of paper or the like may be attached to the outer surface of the bag body).

[0035] The manufacturing method of the bag of the present invention is not particularly limited, and the bag of the present invention may be manufactured by a method known per se (for example, the method described in JP-A-2020-25855) or a method analogous thereto. As one aspect, the manufacturing method of the bag of the present invention may include at least accommodating (A) and (B) in a liquid-permeable bag body.

[0036] The bag of the present invention can produce dashi liquid by pouring water into it and letting it drip. The temperature of the water poured into the bag of the present invention is not particularly limited as long as flavor components (e.g., taste components, aroma components, etc.) are extracted from the material to be extracted, but is usually 60°C or higher, preferably 85-99°C. The amount of water poured into the bag of the present invention may be set appropriately according to the desired amount of dashi liquid, the amount of dashi liquid raw materials used, etc.

[0037] The broth obtained using the bag of the present invention can, in one embodiment, be consumed as is; that is, the broth obtained using the bag of the present invention may, in one embodiment, be a beverage (e.g., a broth beverage). Furthermore, the broth obtained using the bag of the present invention can, in one embodiment, be used as a food ingredient; the broth obtained using the bag of the present invention may, in one embodiment, be a food ingredient. In this specification, "food" broadly means anything that can be ingested orally, and includes beverages, seasonings, supplements, etc.

[0038] In one embodiment, the bag of the present invention can be packaged with materials commonly used for packaging drip bags, etc. (e.g., airtight packaging), and then distributed, sold, etc.

[0039] By using the bag of the present invention to perform dripping, the dripping time can be adjusted (extended, etc.) to a desired length, and flavor components (e.g., taste components, aroma components, etc.) can be sufficiently extracted. Therefore, the broth obtained using the bag of the present invention may have a good flavor (preferably a good flavor derived from the extracted material). In the present invention, the quality of the broth (e.g., the intensity of the flavor) can be evaluated by sensory evaluation by a trained expert panel. In the present invention, "flavor" refers to taste (e.g., the five basic tastes, etc.), aroma, or a sensation (e.g., richness, etc.) that is brought about by a combination of taste and aroma.

[0040] The present invention also provides a method for extending the drip time of dashi liquid obtained by pouring water into a dashi liquid drip bag (which may be simply referred to as "the method of the present invention" in this specification).

[0041] In the method of the present invention, the dashi liquid drip bag comprises at least a permeable bag body, and the bag body contains at least (A) a water-insoluble dashi liquid raw material in powder form.

[0042] In the method of the present invention, (A), which is contained in the permeable bag body, is the same as that used in the bag of the present invention described above, and the preferred embodiments are also the same.

[0043] In the method of the present invention, the permeable bag body is the same as that used in the bag of the present invention described above, and the preferred embodiment is also the same. Therefore, it is preferable that the bag body is formed of a filter having a water permeability within a specific range.

[0044] The bag body of the dashi liquid drip bag used in the method of the present invention may further contain dashi liquid ingredients other than (A) in addition to (A). The dashi liquid ingredients other than (A) are not particularly limited as long as they do not impair the purpose of the present invention, but specific examples include those similar to the specific examples of dashi liquid ingredients other than (A) and (B) that can be contained in the bag body of the bag of the present invention described above.

[0045] In the method of the present invention, the ratio of (A) to the total amount of contents in the permeable bag body is the same as the ratio of (A) to the total amount of contents in the permeable bag body in the bag of the present invention described above, and the preferred range is also the same.

[0046] The present invention includes a bag body for dashi liquid dripping that contains at least (A), and further contains (B) granular silicon dioxide. By containing (B) in the bag body, the dripping time of the dashi liquid can be extended.

[0047] In the method of the present invention, (B) contained in the permeable bag body is the same as that used in the bag of the present invention described above, and the preferred embodiment is also the same.

[0048] In the method of the present invention, the inclusion of (B) in the permeable bag body may be carried out such that the ratio of (B) to the total amount of contents in the permeable bag body is the same as the ratio of (B) to the total amount of contents in the permeable bag body in the bag of the present invention described above.

[0049] In the method of the present invention, a dashi liquid drip bag, which has a bag body that further contains (B) in addition to (A), can be used to drip water in the same way as the bag of the present invention described above.

[0050] According to the method of the present invention, the drip time of the dashi liquid obtained by pouring water into a dashi liquid drip bag can be extended, and the drip time can be adjusted to a desired length. In the present invention, the dashi liquid drip time refers to the time from when water is poured into the dashi liquid drip bag until the dashi liquid dripping is completed, and in one embodiment, it can be measured by the method or a similar method described in the embodiments below. The point at which the dashi liquid dripping is completed may be appropriately determined depending on the manner of pouring water, etc., but for example, the point at which the liquid level of the water poured into the dashi liquid drip bag falls below the contents of the bag body ((A) and (B), etc.) can be determined to be the end of dripping.

[0051] In the method of the present invention, the inclusion of (B) in the permeable bag body may be carried out such that the weight ratio of (A) to (B) contained in the permeable bag body is the same as the weight ratio of (A) to (B) contained in the permeable bag body in the bag of the present invention described above.

[0052] The method of the present invention allows for adjusting the drip time of the dashi liquid to a desired length. For example, by setting the weight ratio of (A) and (B) contained in the permeable bag body to a specific range, sufficient drip time can be ensured. Therefore, the method of the present invention can improve the flavor of the dashi liquid (preferably the flavor derived from the extracted material). Accordingly, the method of the present invention may, in one embodiment, be a method for improving the flavor of dashi liquid.

[0053] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. Furthermore, unless otherwise specified, the raw materials used in the following examples are all commercially available for food use. Furthermore, in this specification, "%" and "parts" refer to "weight percent" and "parts by weight" respectively, unless otherwise specified. [Examples]

[0054] The granular silicon dioxide used in the following test examples 1 to 6 (referred to as "granular silicon dioxide 1" to "granular silicon dioxide 9," respectively) are all commercially available products (manufactured by Fuji Silicia Chemical Co., Ltd.), and each has the median diameter and specific surface area shown in Table 1 below.

[0055] [Table 1]

[0056] For the median diameter (volume-based D50) of the granular silicon dioxide 1-9 listed in Table 1, we adopted the median diameter (measured by laser diffraction / scattering method) published by the manufacturer. Similarly, for the specific surface area of ​​the granular silicon dioxide 1-9 listed in Table 1, we adopted the specific surface area (measured by gas adsorption method) published by the manufacturer.

[0057] The filters (purchased from the manufacturer) used to form the bag bodies in the following test examples 1 to 6 are all made of nonwoven fabric, composed of the fibers listed in Table 2 below, and have the water permeability and basis weight shown in Table 2 below (referred to as "Filter 1" to "Filter 7," respectively). In Table 2 below, "PP" means polypropylene, "PE" means polyethylene, "PEs" means polyester, and "PET" means polyethylene terephthalate.

[0058] [Table 2]

[0059] The water permeability of filters 1 to 7 listed in Table 2 was measured using a filter holder (Advantec Toyo Co., Ltd., KG-47 vacuum filtration filter holder) by the following method. A support screen and two stacked sample filters were placed between the funnel and base of the filter holder and secured with clamps. Next, 300g of water heated to 90°C was poured into the funnel of the filter holder, and the water was allowed to flow. The number of seconds required for the water level in the funnel to drop to the sample filter was measured using a stopwatch. This measurement was performed five times, and the average of the five measured values ​​(seconds) was taken as the water permeability.

[0060] The basis weights of filters 1 to 7 listed in Table 2 were measured according to the method compliant with JIS L 1913:2010.

[0061] <Test Example 1> (Making bags for drip dashi stock) Sample 1-1 A drip bag was prepared, comprising a bag body formed from filter 6 (the shape of the drip bag was as described in Japanese Patent Publication No. 2020-25855), and 10.00 g of bonito flake powder was filled into the bag body to create a bag for dripping dashi liquid (hereinafter also referred to as "Sample 1-1 bag"). The median diameters (volume-based D50), volume-based D10, and D90 of the bonito flakes used in this test example and in test examples 3, 5, and 6 described later were 230.2 μm, 58.3 μm, and 445.7 μm, respectively (all measured by laser diffraction and scattering).

[0062] Samples 1-2 to 1-5 Except for filling the bag with 10.00g of bonito flakes powder along with the amount of granular silicon dioxide (0.05-0.20g) listed in Table 3 below, a dashi liquid drip bag was prepared using the same procedure as for Sample 1-1 above (hereinafter referred to as "Sample 1-2 bag" to "Sample 1-5 bag," respectively).

[0063] Samples 1-6 A dashi liquid drip bag was prepared using the same procedure as Sample 1-1 above, except that 10.00g of bonito flakes powder and the amount of granular silicon dioxide-8 (0.20g) listed in Table 4 below were filled into the bag (this will also be referred to as "Sample 1-6 bag" below).

[0064] Sample 1-7 Except for changing the filter forming the bag body from filter 6 to filter 5, and filling the bag body with 10.00 g of bonito flakes powder along with the amount of granular silicon dioxide 2 (0.20 g) listed in Table 4 below, a dashi liquid drip bag was prepared using the same procedure as Sample 1-1 described above (hereinafter also referred to as "Sample 1-7 bag").

[0065] Sample 1-8 Except for changing the filter forming the bag body from filter 6 to filter 3, and filling the bag body with 10.00 g of bonito flakes powder along with the amount of granular silicon dioxide 2 (0.20 g) listed in Table 4 below, a dashi liquid drip bag was prepared using the same procedure as Sample 1-1 above (hereinafter also referred to as "Sample 1-8 bag").

[0066] Sample 1-9 Except for changing the filter forming the bag body from filter 6 to filter 4, and filling the bag body with 10.00 g of bonito flakes powder along with the amount of granular silicon dioxide 2 (0.20 g) listed in Table 4 below, a dashi liquid drip bag was prepared using the same procedure as Sample 1-1 above (hereinafter also referred to as "Sample 1-9 bag").

[0067] Sample 1-10 Except for changing the amount of bonito flake powder filled into the bag from 10.00g to the amount listed in Table 4 below (15.00g), the dashi liquid drip bag was prepared using the same procedure as Sample 1-1 above (hereinafter also referred to as "Sample 1-10 bag").

[0068] [Table 3]

[0069] [Table 4]

[0070] (Measurement of broth dripping and dripping time) Using each bag from Sample 1-1 to 1-10, the dashi liquid was dripped (prepared) and the dripping time was measured according to the following procedures (1) to (5). (1) 135g of water (hot water) at 90℃ or higher was measured into a plastic cup (capacity 250mL, manufactured by Honma Toji Kogyo Co., Ltd.). (2) The perforated section on the bag body was cut along the stitching to open the bag body and form a water inlet. In this state, the bag was placed in a paper cup (opening diameter 80 mm, bottom diameter 52 mm, height 111 mm, manufactured by Daikoku Kogyo Co., Ltd.) as shown in Figure 1. (3) Start the stopwatch and pour the water (or hot water) measured in (1) above into the opening of the bag, circulating it around the contents of the bag. (4) When the water level in the bag reached a height of 15 mm below the top of the bag, as shown in Figure 1, the watering was temporarily stopped. When the water level dropped to a height of 25 mm below the top of the bag, watering was resumed until the water level was 15 mm below the top of the bag. This was repeated until the entire amount of water (135 g) had been poured in. (5) After pouring in the entire amount of water, the dripping process was stopped when the water level in the bag body fell below the contents of the bag body, and the stopwatch was stopped. The measured time was taken as the dripping time. In this specification, the broth obtained by dripping using "Sample 1-1 bag," etc., is referred to as "Sample 1-1 broth," etc.

[0071] The drip times for the dashi liquids of samples 1-1 to 1-10 are shown in Table 5 below.

[0072] (Sensory evaluation of dashi liquid) The intensity of the flavor of the dashi liquids from Samples 1-1 to 1-10 was evaluated by a sensory panel consisting of three trained panelists. The sensory evaluation of the flavor intensity of the dashi liquid was conducted using a scoring method. Specifically, a panel of experts tasted the dashi liquid of each sample and collectively scored its flavor intensity on a scale of 1 point increments according to the following criteria. The panelists constituting the expert panel had more than 5 years of experience in food research and development, and were pre-trained to ensure that they shared a common understanding of how much the flavor intensity needed to change for a 1-point change in the score on the following scale.

[0073] [Scale for evaluating the intensity of flavor] 10 points: Extremely strong 9 points: Very strong 8 points: Quite strong 7 points: Strong 6 points: Slightly strong 5 points: Neither strong nor weak 4 points: Slightly weak 3 points: Weak 2 points: Quite weak 1 point: Very weak 0 points: No flavor can be detected.

[0074] Table 5 below shows the sensory evaluation results of the flavor of the dashi liquids from samples 1-1 to 1-10.

[0075] [Table 5]

[0076] As shown in Table 5, granular silicon dioxide 2 (specific surface area: 300 m²) 2 In each of the bags containing samples 1-4, 1-5, 1-7 to 1-9 (where the bonito flakes ( / g, median diameter: 3.9 μm) were contained together with bonito flakes powder), the drip time of the dashi liquid was extended compared to the bag of sample 1-1, and the dashi liquid obtained using these bags all had a good flavor. On the other hand, granular silicon dioxide 8 (specific surface area: 700 m²) 2 In the bags of Sample 1-6, where the bonito flakes ( / g, median diameter: 5μm) were contained together with bonito flakes in the bag body, the drip time of the dashi liquid was about the same as that of the bag of Sample 1-1, and the flavor of the dashi liquid was also weaker.

[0077] <Test Example 2> (Making bags for drip dashi stock) Sample 2-1 A drip bag was prepared, comprising a bag body formed from filter 6 (the shape of the drip bag was as described in Japanese Patent Publication No. 2020-25855), and 10.00 g of coarse bonito flake powder was filled into the bag body to create a bag for dripping dashi liquid (hereinafter also referred to as "Sample 2-1 bag").

[0078] Samples 2-2 to 2-5 Except for filling the bag with 10.00g of coarse bonito flake powder and the amount of granular silicon dioxide (0.05-0.20g) listed in Table 6 below, a dashi liquid drip bag was prepared using the same procedure as for Sample 2-1 above (hereinafter referred to as "Sample 2-2 bag" to "Sample 2-5 bag," respectively).

[0079] Sample 2-6 A dashi liquid drip bag was prepared using the same procedure as for Sample 2-1 above, except that 10.00g of coarse bonito flake powder was filled into the bag body along with the amount of granular silicon dioxide 8 (0.20g) listed in Table 7 below (hereinafter also referred to as "Sample 2-6 bag").

[0080] Sample 2-7 Except for using 5.00g of shaved bonito flakes instead of 10.00g of coarse bonito flake powder, a dashi liquid drip bag was prepared using the same procedure as for Sample 2-1 above (hereinafter also referred to as "Sample 2-7 bag").

[0081] Sample 2-8 Except for using 5.00g of shaved bonito flakes instead of 10.00g of coarse bonito flake powder, and filling the bag with 5.0g of shaved bonito flakes along with the amount of granular silicon dioxide (0.10g) listed in Table 7 below (hereinafter also referred to as "Sample 2-8 bag"), a dashi liquid drip bag was prepared using the same procedure as Sample 2-1 described above.

[0082] Sample 2-9 Except for using 10.00g of ground corn instead of 10.00g of coarse bonito flakes, a dashi liquid drip bag was prepared using the same procedure as for Sample 2-1 above (hereinafter also referred to as "Sample 2-9 bag").

[0083] Sample 2-10 Except for using 10.00g of crushed corn instead of 10.00g of coarse bonito flakes, and filling the bag with the amount of granular silicon dioxide (0.20g) listed in Table 7 below along with 10.00g of crushed corn, a dashi liquid drip bag was prepared using the same procedure as for Sample 2-1 above (hereinafter also referred to as "Sample 2-10 bag").

[0084] [Table 6]

[0085] [Table 7]

[0086] (Measurement of broth dripping and dripping time) Using each bag from Sample 2-1 to 2-10, the drip rate and drip time of the dashi liquid were measured using the same procedure as in Test Example 1. The drip times of the dashi liquid for Samples 2-1 to 2-10 are shown in Table 8 below.

[0087] (Sensory evaluation of dashi liquid) The intensity of the flavor of the dashi liquids from samples 2-1 to 2-10 was evaluated by a specialized panel consisting of two trained panelists using the same method as in Test Example 1. The results of the sensory evaluation of the flavor of the dashi liquids from samples 2-1 to 2-10 are shown in Table 8 below.

[0088] [Table 8]

[0089] As shown in Table 8, granular silicon dioxide 2 (specific surface area: 300 m²) 2 In samples 2-4 and 2-5, bags containing ( / g, median diameter: 3.9 μm) of coarse bonito flakes together with the bonito flakes coarse powder showed a longer drip time for the dashi liquid compared to the bag of sample 2-1. Furthermore, the dashi liquid obtained using these bags all had a good flavor. On the other hand, granular silicon dioxide 8 (specific surface area: 700 m²) 2 In the bag containing Sample 2-6, which included ( / g, median diameter: 5μm) along with coarse bonito flakes, the drip time for the dashi liquid was slightly longer compared to the bag of Sample 2-1, but the flavor of the resulting dashi liquid was weaker. Also, granular silicon dioxide 2 (specific surface area: 300 m²) 2 In samples 2-8 and 2-10, bags containing ( / g, median diameter: 3.9 μm) along with bonito flakes or crushed corn showed a longer drip time for the dashi liquid compared to bags 2-7 and 2-9, respectively. The dashi liquid obtained using these bags all had a good flavor.

[0090] <Test Example 3> (Making bags for drip dashi stock) Sample 3-1 A drip bag was prepared, comprising a bag body formed from filter 1 (the shape of the drip bag was as described in Japanese Patent Publication No. 2020-25855), and 10.00 g of bonito flake powder and 0.20 g of granular silicon dioxide 2 were filled into the bag body to create a bag for dripping dashi liquid (hereinafter also referred to as "Sample 3-1 bag").

[0091] Samples 3-2 to 3-7 Except for changing the filter forming the bag body from filter 1 to one of the filters (filters 2-7) listed in Table 9 or 10 below, a bag for dripping dashi liquid was prepared using the same procedure as for Sample 3-1 above (hereinafter referred to as "Sample 3-2 bag" to "Sample 3-7 bag," respectively).

[0092] Samples 3-8 to 3-15 Except for changing the filter forming the bag body from filter 1 to filter 6, and using the granular silicon dioxide (granular silicon dioxide 1, 3-9) listed in Table 11 or 12 below instead of granular silicon dioxide 2, the dashi liquid drip bags were prepared using the same procedure as for Sample 3-1 above (hereinafter referred to as "Sample 3-8 bag" to "Sample 3-15 bag," respectively).

[0093] [Table 9]

[0094] [Table 10]

[0095] [Table 11]

[0096] [Table 12]

[0097] (Measurement of broth dripping and dripping time) Using each bag from Sample 3-1 to 3-15, the drip rate and drip time of the dashi liquid were measured using the same procedure as in Test Example 1. The drip times of the dashi liquid for Samples 3-1 to 3-15 are shown in Tables 13 and 14 below.

[0098] (Sensory evaluation of dashi liquid) The intensity of the flavor of the dashi liquids from samples 3-1 to 3-15 was evaluated by a professional panel consisting of three trained panelists using the same method as in Test Example 1. The results of the sensory evaluation of the flavor of the dashi liquids from samples 3-1 to 3-15 are shown in Tables 13 and 14 below.

[0099] [Table 13]

[0100] [Table 14]

[0101] As shown in Table 13, each bag of samples 3-3 to 3-7, which contained granular silicon dioxide and bonito flakes in a bag body formed from one of filters 3 to 7 (water permeability: 3.6 to 28.3 seconds), ensured sufficient drip time, and the broth obtained using these bags all had a good flavor. On the other hand, the dashi liquids obtained using the bags of samples 3-1 and 3-2, each containing powdered silicon dioxide and bonito flakes in a bag body formed from filter 1 (water permeability: 2.9 seconds) or filter 2 (water permeability: 3.0 seconds), all had a weak flavor. Furthermore, as shown in Table 14, granular silicon dioxide 1 (specific surface area: 300 m²) 2 ( / g, median diameter: 2.7 μm) or granular silicon dioxide 3 (specific surface area: 300 m²) 2In each of the bags for samples 3-8 and 3-9, which contained ( / g, median diameter: 6.4 μm) along with bonito flakes powder in the bag body, sufficient drip time was ensured, and the dashi liquid obtained using these bags all had a good flavor. On the other hand, granular silicon dioxide 4-9 (specific surface area: 300-700 m²) 2 The dashi liquids obtained using each of the bags from Sample 3-10 to 3-15, in which either ( / g, median diameter: 4-16 μm) was contained in the bag body together with bonito flakes powder, all had a weak flavor.

[0102] <Test Example 4> (Making bags for drip dashi stock) Sample 4-1 A drip bag was prepared, comprising a bag body formed from filter 6 (the shape of the drip bag was as described in Japanese Patent Publication No. 2020-25855), and 3.00 g of shaved bonito flakes was filled into the bag body to create a bag for dripping dashi liquid (hereinafter also referred to as "Sample 4-1 bag").

[0103] Sample 4-2 A dashi liquid drip bag was prepared using the same procedure as for Sample 4-1 above, except that 3.00g of shaved bonito flakes and the amount of granular silicon dioxide (0.14g) listed in Table 15 below were filled into the bag (this will also be referred to as "Sample 4-2 bag" below).

[0104] Sample 4-3 Except for using 5.00g of coarse bonito flake powder instead of 3.00g of shaved bonito flakes, a dashi liquid drip bag was prepared using the same procedure as for Sample 4-1 above (hereinafter also referred to as "Sample 4-3 bag").

[0105] Sample 4-4 Except for using 5.00g of coarse bonito flake powder instead of 3.00g of shaved bonito flakes, and filling the bag with the amount of granular silicon dioxide (0.20g) listed in Table 15 below, as described in the table below, along with the 5.00g of coarse bonito flake powder, a dashi liquid drip bag was prepared using the same procedure as for Sample 4-1 described above (hereinafter also referred to as "Sample 4-4 bag").

[0106] Sample 4-5 The dashi liquid drip bag was prepared using the same procedure as for Sample 4-1 above, except that 5.00g of minced burdock root was used instead of 3.00g of bonito flakes (minced burdock root). (This will also be referred to as "Sample 4-5 bag" below.)

[0107] Sample 4-6 Except for using 5.00g of minced burdock root instead of 3.00g of bonito flakes, and filling the bag with the amount of granular silicon dioxide (0.20g) listed in Table 16 below along with the 5.00g of minced burdock root, a dashi liquid drip bag was prepared using the same procedure as for Sample 4-1 above (hereinafter also referred to as "Sample 4-6 bag").

[0108] Sample 4-7 The dashi liquid drip bag was prepared using the same procedure as for Sample 4-1 above, except that 5.00g of mushroom powder was used instead of 3.00g of bonito flakes (hereinafter also referred to as "Sample 4-7 bag"). The median diameters (volume-based D50), volume-based D10, and D90 of the mushroom powder used in this test were 63.2 μm, 14.9 μm, and 186.6 μm, respectively (all measured by laser diffraction and scattering).

[0109] Sample 4-8 Except for using 5.00g of mushroom powder instead of 3.00g of bonito flakes, and filling the bag with the amount of granular silicon dioxide (0.20g) listed in Table 16 below along with the 5.00g of mushroom powder, a dashi liquid drip bag was prepared using the same procedure as for Sample 4-1 above (hereinafter also referred to as "Sample 4-8 bag").

[0110] [Table 15]

[0111] [Table 16]

[0112] (Measurement of broth dripping and dripping time) Using each of the bags from Samples 4-1 to 4-8, the drip rate and drip time of the dashi liquid were measured using the same procedure as in Test Example 1. The drip times of the dashi liquid for Samples 4-1 to 4-8 are shown in Table 17 below.

[0113] (Sensory evaluation of dashi liquid) The intensity of the flavor of the dashi liquids from samples 4-1 to 4-8 was evaluated by a sensory panel consisting of three trained panelists. The sensory evaluation of the flavor intensity of the dashi liquid was conducted using a scoring method. Specifically, a panel of experts tasted each sample of dashi liquid and, by consensus, scored its flavor intensity in 1-point increments according to an evaluation scale in which 10 points represented the flavor of the control dashi liquid prepared using the method described below, and 0 points represented no perceived flavor. The panelists constituting the expert panel had more than 5 years of experience in food research and development, and were also trained in advance to ensure that they shared common understanding among themselves regarding how much the flavor intensity needed to change for a 1-point change in the aforementioned scale.

[0114] [Method for preparing the control stock] For each sample, all contents except for granular silicon dioxide (granular silicon dioxide 2, etc.) were weighed into a cup, water (hot water) at 90°C or higher was poured in, and the mixture was stirred with a spatula for 10 seconds. After 120 seconds, the mixture was filtered using the same filter (filter 6, etc.) as the filter used for the bag of each sample, and the resulting liquid was used as the control.

[0115] Table 17 below shows the sensory evaluation results of the flavor of the dashi liquids from samples 4-1 to 4-8.

[0116] [Table 17]

[0117] As shown in Table 17, granular silicon dioxide 2 (specific surface area: 300 m²) 2 In samples 4-2, 4-4, 4-6, and 4-8, bags containing ( / g, median diameter: 3.9 μm) along with shaved bonito flakes, coarse bonito powder, minced burdock, or mushroom powder showed a longer drip time for the dashi liquid compared to bags 4-1, 4-3, 4-5, and 4-7, respectively. Furthermore, the dashi liquids obtained using these bags all had a good flavor.

[0118] <Test Example 5> (Making bags for drip dashi stock) Sample 5-1 A drip bag was prepared, comprising a bag body formed from filter 6 (the shape of the drip bag was as described in Japanese Patent Publication No. 2020-25855), and 5.00 g of bonito flake powder was filled into the bag body to create a bag for dripping dashi liquid (hereinafter also referred to as "Sample 5-1 bag").

[0119] Samples 5-2 to 5-8 Except for filling the bag with 5.00 g of bonito flakes powder and 0.20 g of granular silicon dioxide (granular silicon dioxide 1-6, 9) listed in Table 18 or 19 below, a dashi liquid drip bag was prepared using the same procedure as for Sample 5-1 above (hereinafter referred to as "Sample 5-2 bag" to "Sample 5-8 bag," respectively).

[0120] [Table 18]

[0121] [Table 19]

[0122] (Measurement of broth dripping and dripping time) Using each bag from Samples 5-1 to 5-8, the drip rate and drip time of the dashi liquid were measured using the same procedure as in Test Example 1. The drip times of the dashi liquid for Samples 5-1 to 5-8 are shown in Table 20 below.

[0123] (Sensory evaluation of dashi liquid) The intensity of the flavor of the dashi liquids from samples 5-1 to 5-8 was evaluated by a professional panel consisting of three trained panelists using the same method as in Test Example 4. The results of the sensory evaluation of the flavor of the dashi liquids from samples 5-1 to 5-8 are shown in Table 20 below.

[0124] [Table 20]

[0125] As shown in Table 20, granular silicon dioxide 1-4 (specific surface area: 300 m²) 2 Each bag of Samples 5-2 to 5-5, in which either ( / g, median diameter: 2.7~9μm) was contained in the bag body together with coarse bonito flakes, showed a longer drip time for the dashi liquid compared to the bag of Sample 5-1, and the dashi liquid obtained using these bags all had a good flavor. On the other hand, granular silicon dioxide 5 (specific surface area: 500 m²) 2 / g, median diameter: 3.9μm), granular silicon dioxide 6 (specific surface area: 700m²) 2 ( / g, median diameter: 4μm) or granular silicon dioxide 9 (specific surface area: 350m²) 2 In the bags of samples 5-6 to 5-8, where the bonito flakes ( / g, median diameter: 4.1 μm) were contained together with bonito flakes powder, the drip time for the dashi liquid was slightly longer compared to the bag of sample 5-1, but the flavor of the resulting dashi liquid was weaker.

[0126] <Test Example 6> (Making bags for drip dashi stock) Sample 6-1 A drip bag was prepared, comprising a bag body formed from filter 6 (the shape of the drip bag was as described in Japanese Patent Publication No. 2020-25855), and 5.00 g of bonito flake powder and 1.00 g of minced burdock root were filled into the bag body to create a bag for dripping dashi liquid (hereinafter also referred to as "Sample 6-1 bag").

[0127] Sample 6-2 A dashi liquid drip bag was prepared using the same procedure as for Sample 6-1 above, except that 5.00g of bonito flakes powder and 1.00g of minced burdock root were filled into the bag along with the amount of granular silicon dioxide (0.20g) listed in Table 21 below (hereinafter also referred to as "Sample 6-2 bag").

[0128] Sample 6-3 Aside from changing the amount of minced burdock root to be filled into the bag from 1.00g to the amount listed in Table 21 below (5.00g), the dashi liquid drip bag was prepared using the same procedure as for Sample 6-1 above (hereinafter also referred to as "Sample 6-3 bag").

[0129] Sample 6-4 Except for changing the amount of minced burdock root to be filled into the bag from 1.00g to the amount listed in Table 21 (5.00g), and filling the bag with 5.00g of bonito flakes powder and 5.00g of minced burdock root, along with the amount of granular silicon dioxide (0.20g) listed in Table 21, the same procedure as for Sample 6-1 described above was used to prepare the dashi liquid drip bag (hereinafter also referred to as "Sample 6-4 bag").

[0130] [Table 21]

[0131] (Measurement of broth dripping and dripping time) Using each bag of samples 6-1 to 6-4, the drip rate and drip time of the dashi liquid were measured using the same procedure as in Test Example 1. The drip times of the dashi liquid for samples 6-1 to 6-4 are shown in Table 22 below.

[0132] (Sensory evaluation of dashi liquid) The intensity of the flavor of the dashi liquids from samples 6-1 to 6-4 was evaluated by a professional panel consisting of three trained panelists using the same method as in Test Example 4. The results of the sensory evaluation of the flavor of the dashi liquids from samples 6-1 to 6-4 are shown in Table 22 below.

[0133] [Table 22]

[0134] As shown in Table 22, granular silicon dioxide 2 (specific surface area: 300 m²) 2 In samples 6-2 and 6-4, bags containing ( / g, median diameter: 3.9 μm) along with bonito flakes and minced burdock root showed a longer drip time for the dashi liquid compared to bags 6-1 and 6-3, respectively. Furthermore, the dashi liquid obtained using these bags all had a good flavor.

[0135] The above test results suggest that when the bag body of a drip bag is formed from a filter with a specific water permeability, by containing granular silicon dioxide having a specific specific surface area and median diameter together with granular water-insoluble dashi liquid raw materials, the drip time of the dashi liquid can be extended, the drip time can be adjusted to a desired length, and a dashi liquid with good flavor can be obtained. [Industrial applicability]

[0136] The present invention provides a dashi liquid drip bag and a method for manufacturing the same, which allows for sufficient dripping time when water is poured to drip the dashi liquid, and can produce a dashi liquid with good flavor. Furthermore, the present invention also provides a method for extending the drip time of dashi liquid obtained by pouring water into a dashi liquid drip bag. The method of the present invention allows the drip time of the dashi liquid to be adjusted to a desired length, thereby ensuring a sufficient drip time and improving the flavor of the dashi liquid.

Claims

1. at least (A) Water-insoluble broth raw materials in powder form, and (B) Powdered silicon dioxide A method for manufacturing a dashi liquid drip bag comprising a bag body, which includes containing a liquid permeable bag body, The above (B) has a specific surface area of ​​250 to 330 m². ２ / g and median diameter is 1 to 10 μm, The weight ratio of (A) and (B) contained in the bag body is A:B = 1:0.012 to 0.

1. A manufacturing method wherein the bag body is formed from a filter having a water permeability of 3.5 to 50 seconds.

2. The manufacturing method according to claim 1, wherein the median diameter of (A) is 40 to 300 μm.

3. The manufacturing method according to claim 1, wherein the water-insoluble stock liquid raw material includes at least one selected from the group consisting of dried fish flakes, dried vegetables, and dried mushrooms.

4. A method for extending the drip time of dashi liquid obtained by pouring water into a dashi liquid drip bag, which is equipped with at least (A) a permeable bag body containing a water-insoluble dashi liquid raw material in powder form, The bag body has a specific surface area of ​​250 to 330 m². ２ (B) A granular silicon dioxide powder that is / g and has a median diameter of 1 to 10 μm is further contained, and The bag body is formed of a filter with a water permeability of 3.5 to 50 seconds.

5. The method according to claim 4, wherein the weight ratio of (A) to (B) contained in the bag body is A:B = 1:0.012 to 0.

1.

6. The method according to claim 4, wherein the median diameter of (A) is 40 to 300 μm.

7. The method according to claim 5, wherein the water-insoluble stock liquid raw material includes at least one selected from the group consisting of dried fish flakes, dried vegetables, and dried mushrooms.

8. The method according to claim 5, which is also a method for improving the flavor of the aforementioned broth.

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