Method for producing dashi (Japanese soup stock), apparatus for producing dashi

Abstract

This invention provides a method for easily producing a flavorful broth with minimal fishy odor. [Solution] The method for producing dashi according to the present invention S100 is a method for producing dashi using dried sardines, and includes a first step S101 of boiling water containing dried sardines with their heads and bellies intact, a second step S102 of continuing the heating while removing scum from the broth, a third step S103 of bringing charcoal into contact with the surface of the broth, and a fourth step S104 of filtering the broth.

Description

Technical Field

[0001] The present invention relates to a method for producing juice, a juice production apparatus, a liquid treatment method, and a liquid treatment apparatus.

Background Art

[0002] Conventionally, a method for deodorizing fish stock has been known. For example, in Patent Document 1, raw fish prepared to have a pH of 4.8 to 5.8 close to the isoelectric point of fish meat protein by mixing an acid is heated to 50 to 60°C, and then hydrogen peroxide is added and reacted to separate the solid and liquid. The juice is heated to near 100°C to inactivate the enzymes related to browning remaining in the juice, and the oil and fat components are completely removed to purify the transparent juice. The pH is adjusted before concentration or during concentration to return it close to the original pH of the raw fish, and a method of removing the precipitate formed when the water content reaches 45 to 55% can produce a fish meat extract without fishy odor.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, since the method of Patent Document 1 involves a complex process including many steps, there is a risk of increasing the production cost of fish meat extract. Further, since the method of Patent Document 1 is a method for producing fish meat extract from raw fish, it is difficult to apply it to the production of stock using, for example, dried small fish.

[0005] Also, conventionally, in the production of stock using dried small fish, a method of producing stock from dried small fish with the head and abdomen removed, which can cause bitterness and fishy odor, is also known. However, with this method, the flavor of the produced stock may be impaired.

[0006] Furthermore, the method described in Patent Document 1 makes it difficult to deodorize or disinfect, for example, a foul-smelling liquid or a liquid contaminated with bacteria.

[0007] The object of the present invention is to provide a method for producing dashi (Japanese soup stock) that has a good flavor and little fishy odor, or to provide a dashi production apparatus that can easily produce dashi that has a good flavor and little fishy odor, or to provide a liquid treatment method that can easily deodorize or sterilize a liquid, or to provide a liquid treatment apparatus that can easily deodorize or sterilize a liquid. [Means for solving the problem]

[0008] A first aspect of the present invention is a method for producing dashi (broth) using dried sardines, comprising: a first step of boiling water containing dried sardines with their heads and bellies intact; a second step of continuing the heating while removing scum from the broth; a third step of bringing charcoal embers into contact with the surface of the broth; and a fourth step of filtering the broth. The step of bringing charcoal embers into contact with the surface of the broth reduces the fishy smell of the broth caused by the heads and bellies of the dried sardines. Therefore, the method for producing dashi according to the present invention makes it possible to easily produce dashi with good flavor and little fishy smell.

[0009] A second aspect of the present invention is a dashi (broth) production apparatus using dried sardines, comprising: a heating section capable of boiling water containing dried sardines with their heads and bellies intact; a charcoal ignition section capable of igniting charcoal into embers; and a processing section that passes the broth through the embers ignited by the charcoal ignition section while in contact with them. By providing a processing section that passes the broth through the embers while in contact with them, the fishy smell of the broth caused by the heads and bellies of the dried sardines can be reduced. Therefore, the dashi production apparatus according to the present invention can easily produce broth with good flavor and little fishy smell.

[0010] A third aspect of the present invention is a liquid treatment method that includes a step of bringing charcoal embers into contact with a liquid. By bringing charcoal embers into contact with a liquid, the liquid can be deodorized or disinfected. Therefore, the liquid treatment method according to the present invention can easily deodorize or disinfect a liquid.

[0011] A fourth aspect of the present invention is a liquid processing apparatus comprising a charcoal ignition unit capable of igniting charcoal to produce charcoal embers, and a processing unit that passes a liquid through the charcoal embers ignited by the charcoal ignition unit while bringing it into contact with the embers. By providing a processing unit that passes a liquid through the charcoal embers while bringing it into contact with the embers, the liquid can be deodorized or sterilized. Therefore, the liquid processing method according to the present invention can easily deodorize or sterilize the liquid. [Brief explanation of the drawing]

[0012] [Figure 1] Figure 1 is a flowchart of the method for producing dashi according to the first embodiment. [Figure 2] Figure 2 is a schematic diagram of a dashi (broth) production apparatus according to the second embodiment. [Figure 3] Figure 3 is a flow chart of the liquid processing method according to the third embodiment. [Figure 4] Figure 4 is a schematic diagram of a liquid processing apparatus according to the fourth embodiment. [Modes for carrying out the invention]

[0013] The following describes, with reference to the drawings, a method for producing dashi (broth), a dashi production apparatus, a liquid processing method, and a liquid processing apparatus according to multiple embodiments. In addition, substantially identical components in multiple embodiments are denoted by the same reference numerals, and their descriptions are omitted.

[0014] (First Embodiment) Figure 1 shows the flow of the method for producing dashi according to the first embodiment. The method for producing dashi according to this embodiment, S100, is a method for producing dashi using dried sardines, and includes a first step S101 of boiling water containing dried sardines with their heads and bellies intact, a second step S102 of continuing the heating while removing scum from the broth, a third step S103 of bringing charcoal embers into contact with the surface of the broth, and a fourth step S104 of filtering the broth.

[0015] In this embodiment, commercially available dried sardines, such as those sold in supermarkets for making broth, are used, and tap water or commercially available water is used. The embers are made by heating black charcoal, such as oak charcoal, in a fire starter until it turns red. In S101, the weight ratio of dried sardines to water is about 3% to 10%. In S102, heating is continued for about 1 hour after boiling begins to bring out the umami of the dried sardines. Impurities such as scum and scales that are produced by heating are removed with a ladle. In S103, the particularly reddened part of the embers is pressed against the surface of the boiling, circulating broth (water surface). The contact of the embers with the surface of the broth is repeated several times so that the surface of the broth is evenly in contact with the embers. In S104, the broth is filtered through a cloth such as cheesecloth to obtain dried sardine broth. In this embodiment, the process (S103) which includes bringing the burning charcoal into contact with the surface of the broth, can reduce the fishy smell of the broth caused by the heads and bellies of the dried sardines. Therefore, the broth manufacturing method of this embodiment makes it possible to easily produce a flavorful broth with little fishy smell without complex procedures or processes. Incidentally, when extinguishing used burning charcoal, it is dangerous to pour water on it as it will explode. Therefore, extinguish it using a safe method such as using a fire extinguisher pot.

[0016] The reasons why bringing burning charcoal into contact with the surface of the broth can reduce the fishy smell of the broth are thought to be that the heat from the burning charcoal causes a chemical change in the components of the broth, deodorizing it; the broth becomes alkaline upon contact with the burning charcoal, deodorizing it; or the components of the broth are adsorbed onto the porous material of the charcoal (burning charcoal), thus deodorizing it.

[0017] (Second Embodiment) Figure 2 shows a dashi production apparatus according to the second embodiment. The dashi production apparatus 1 comprises a heating section 10 capable of boiling water containing dried sardines with their heads and bellies intact, a charcoal ignition section 20 capable of igniting charcoal into embers, and a processing section 30 that passes the broth through the embers ignited by the charcoal ignition section 20 while in contact with them.

[0018] The heating unit 10 is, for example, an induction cooker such as a gas stove or an induction cooktop. Above the heating unit 10 is a bottomed cylindrical container 3 for holding water and dried sardines, and the container 3 is, for example, made of metal. Above the container 3 is a scum removal unit 60, which can remove scum and scales generated by heating the water and dried sardines, for example by suction. The charcoal ignition unit 20 is, for example, formed in a cylindrical shape and can hold one or more charcoals radially inside. The charcoal ignition unit 20 can radiate flames toward the charcoal radially inside using, for example, a gas burner. This causes the charcoal contained in the charcoal ignition unit 20 to become glowing charcoal. The processing unit 30 has a pipe 31 located approximately in the center of the charcoal ignition unit 20. The charcoal contained in the charcoal ignition unit 20 is located radially outside the pipe 31. The pipe 31 is provided with one or more holes 310 on its inside that allow the charcoal to be exposed so that it can come into contact with the broth passing through the pipe 31. The container 3 and the pipe 31 are connected by a connector 5, which is equipped with a filter 40 for filtering the broth in the container 3 and a valve 50 for controlling the passage of the broth. At the end of the pipe 31 opposite to the side connected to the connector 5, there is a collection container 7 for storing the broth that has passed through the pipe 31.

[0019] Next, the operation procedure of the juice manufacturing apparatus 1 will be described. First, the water and the reduced stock in the container 3 are heated by the heating unit 10. Simultaneously with the heating of the container 3, before or after that, the heating of charcoal (carbonization) is started in the carbonization unit 20. After the water in the container 3 boils, heating is continued while removing the ash juice and scales generated by the heating by the ash juice removing unit 60, and the juice of the reduced stock is extracted. After continuously boiling and heating for about one hour, it is confirmed that the charcoal has become incandescent charcoal, and the valve 50 of the connection part 5 is opened. The cooked juice in the container 3 passes through the pipe 31 while contacting the incandescent charcoal exposed from the hole of the filter 40 of the connection part 5. The cooked juice that has passed through the pipe is stored in the recovery container 7. The valve 50 is opened for a certain period of time and then closed once. By closing the valve 50, the charcoal extinguished by contacting the cooked juice can be made into incandescent charcoal again by the carbonization unit 20. When the valve 50 is closed for a certain period of time and the charcoal in the carbonization unit 20 has become incandescent charcoal, the valve 50 is opened. Thereby, the cooked juice in the container 3 passes through the pipe 31 while contacting the incandescent charcoal. By repeating this, the cooked juice in the container 3 can be uniformly passed through the pipe 31 while contacting the incandescent charcoal.

[0020] In the present embodiment, by providing the processing unit 30 that brings the cooked juice into contact with the incandescent charcoal, the fishy smell of the juice caused by the head and abdomen of the reduced stock can be reduced. Therefore, the juice manufacturing apparatus of the present embodiment can easily manufacture a juice with a good flavor and little fishy smell without complicated procedures or processes.

[0021] (Third Embodiment) The flow of the liquid treatment method according to the third embodiment is shown in FIG. 3. The liquid treatment method S200 of the present embodiment includes a step S201 of bringing incandescent charcoal into contact with a liquid. The liquid is, for example, a liquid with a bad smell or a liquid contaminated with bacteria or the like. The incandescent charcoal is black charcoal, for example, charcoal of oaks heated until it becomes red with a fire starter or the like. In the present embodiment, by the procedure of bringing incandescent charcoal into contact with a liquid, a liquid with a bad smell or a liquid contaminated with bacteria or the like can be deodorized or sterilized. Therefore, in the liquid treatment method of the present embodiment, the liquid can be easily deodorized or sterilized without complicated procedures or processes.

[0022] (Embodiment 4) The liquid treatment apparatus according to the fourth embodiment is shown in FIG. 4. The liquid treatment apparatus 2 of the present embodiment includes a charcoal heating unit 20 capable of heating charcoal to glowing charcoal, and a treatment unit 30 that allows a liquid to pass while contacting the glowing charcoal heated by the charcoal heating unit 20.

[0023] The liquid treatment apparatus 2 includes a container 3 for storing a liquid. The container 3 has a bottomed cylindrical shape and is made of, for example, metal or resin. Since the charcoal heating unit 20, the treatment unit 30, the pipe 31, the connection part 5, the filter 40, and the valve 50 have the same configurations as those in the second embodiment, the description thereof is omitted.

[0024] Next, the operation procedure of the liquid treatment apparatus 2 will be described. First, start heating the charcoal in the charcoal heating unit 20, and after confirming that the charcoal has become glowing charcoal, open the valve 50 of the connection part 5. The liquid in the container 3 passes through the filter 40 of the connection part 5 and passes through the pipe 31 while contacting the glowing charcoal exposed from the holes of the pipe 31. The liquid that has passed through the pipe is stored in the recovery container 7. The valve 50 is opened for a certain period of time and then closed once. By closing the valve 50, the charcoal extinguished by contacting the liquid can be made into glowing charcoal again by the charcoal heating unit 20. When the valve 50 is closed for a certain period of time and the charcoal in the charcoal heating unit 20 has become glowing charcoal, the valve 50 is opened. As a result, the liquid in the container 3 passes through the pipe 31 while contacting the glowing charcoal. By repeating this, the liquid in the container 3 can be uniformly passed through the pipe 31 while contacting the glowing charcoal.

[0025] In the present embodiment, by providing the treatment unit 30 that allows the liquid to pass while contacting the glowing charcoal, it is possible to deodorize or sterilize a liquid with a bad smell or a liquid contaminated with bacteria or the like. Therefore, the liquid treatment apparatus of the present embodiment can easily deodorize or sterilize the liquid without complicated procedures or processes.

[0026] (Other Embodiments) In the juice production apparatus of the second embodiment, an example in which a lye removal unit is provided in the container is shown. In contrast, in other embodiments, the lye removal unit may not be provided.

[0027] Furthermore, the second embodiment showed an example in which the broth production apparatus is operated manually. In contrast, in other embodiments, a control unit capable of controlling the operation of the heating unit, charcoal ignition unit, valve, or scum removal unit may be provided so that it is operated automatically.

[0028] Furthermore, the liquid processing apparatus of the fourth embodiment was shown as an example without a heating unit. In contrast, other embodiments may include a heating unit.

[0029] Furthermore, the broth manufacturing apparatus of the second embodiment and the liquid processing apparatus of the fourth embodiment were shown to have a filter at the connection point. In contrast, in other embodiments, a filter may not be provided.

[0030] Furthermore, in the broth production apparatus of the second embodiment and the liquid processing apparatus of the fourth embodiment, examples were shown in which the broth or liquid that has passed through the processing section is stored in a recovery container. In contrast, in other embodiments, the end of the pipe opposite the connection part may be provided in a bifurcated form, providing a first path toward the recovery container and a second path toward the container for the broth or liquid. This allows the broth or liquid that has passed through the second path and returned to the container to pass through the processing section again, further enhancing the deodorizing or sterilizing effect of the broth or liquid.

[0031] Thus, this disclosure is not limited to the embodiments described above, and can be implemented in various forms without departing from its essence. [Explanation of Symbols]

[0032] 1 Broth manufacturing apparatus, 2 Liquid processing apparatus, 10 Heating section, 20 Charcoal ignition section, 30 Processing section

Claims

1. A method for producing dashi using dried sardines, The first step involves boiling water containing dried sardines, with the heads and bellies still intact. The second step involves continuing to heat while removing the scum from the broth, The third step involves bringing the burning charcoal into contact with the surface of the broth, The fourth step is to strain the broth, A method for producing broth containing [ingredients].

2. A device for making dashi using dried sardines, A heating section capable of boiling water containing dried sardines with their heads and bellies intact, A charcoal ignition unit capable of lighting charcoal and turning it into charcoal, A processing unit that passes the broth through the charcoal ignited by the charcoal ignition unit while bringing it into contact with the charcoal, A broth-making apparatus equipped with the following features.

3. A liquid treatment method that includes a step of bringing charcoal embers into contact with a liquid.

4. A charcoal ignition unit capable of lighting charcoal and turning it into charcoal, A processing unit that passes a liquid through the charcoal ignited by the charcoal ignition unit while bringing it into contact with the charcoal, A liquid processing apparatus equipped with the following features.

Images