Method for producing water for making broth, and water for making broth

Abstract

To provide broth of a desired taste easily.SOLUTION: Water for broth includes: raw water; and a component which increases alkalinity of the water, the component being added to the raw water to regulate the alkalinity.SELECTED DRAWING: None

Description

Technical Field

[0001] This disclosure relates to water for dashi.

Background Art

[0002] Patent Document 1 discloses a method for producing dashi by extracting flavor components from dried fish products. Patent Document 1 describes that when extracting dashi using commercially available mineral water with a hardness of 30 mg / L, a dashi with high flavor intensity can be obtained.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] When obtaining dashi, one of the factors that determines the taste of the dashi is the water used for extracting the dashi. Those who are proficient in cooking have knowledge based on experience to select water suitable for extracting dashi from existing water. However, it is difficult to extract dashi with a desired taste only by selecting existing water. Moreover, ordinary people do not even have the knowledge to select water suitable for extracting dashi from existing water. Therefore, for ordinary people, the taste of the dashi is actually left to the water used for extraction.

[0005] This disclosure has been completed based on the above circumstances, and an object thereof is to provide water for dashi that can obtain dashi with a desired taste.

Means for Solving the Problems

[0006] The water for dashi of this disclosure includes raw water and a component that increases the alkalinity of the water, and the component is added to the raw water to adjust the alkalinity. [Modes for carrying out the invention]

[0007] Dashi is a liquid from which flavor is extracted by boiling or soaking dashi ingredients in water. Dashi ingredients can be anything commonly used in the production of dashi, such as dried bonito flakes, dried sardines, kelp, and shiitake mushrooms. The water used for making dashi is the water used to make the dashi. In other words, the dashi in this embodiment is a liquid containing the water used for making dashi and extracts extracted from the dashi ingredients. Dashi can be used in various dishes.

[0008] Alkalinity is expressed as the amount of calcium carbonate (mg / L) corresponding to the amount of acid consumed when water is titrated with a strong acid such as hydrochloric acid or sulfuric acid to reach a predetermined pH value. The alkalinity (mg / L) in this disclosure is the acid consumption (pH 4.8) measured in accordance with JIS K0101 13.1. The hardness (mg / L) in this disclosure is the total hardness measured in accordance with JIS K0101 15.1.

[0009] The inventors of this application have newly discovered that there is a predetermined relationship, for example, a positive correlation within a specific range, between the alkalinity of water used for making broth and the taste of the broth. The water used for making broth according to this disclosure was developed based on this finding. The taste of broth, such as umami and saltiness, can be measured by a taste sensor. The appropriate values ​​for umami and saltiness vary depending on the dish. The appropriate values ​​for umami and saltiness for each dish can be determined in advance, for example, by conducting a sensory evaluation test by expert panelists. In this embodiment, the alkalinity of the water used for making broth is set based on the appropriate values ​​for the taste of the broth, such as umami and saltiness. The raw water and the components that increase the alkalinity of the water will be described below, followed by a description of the alkalinity and hardness of the water used for making broth.

[0010] Various types of water suitable for drinking and cooking can be used as raw water. From the viewpoint of cost and quality stability, it is preferable that the raw water be water obtained by filtering tap water with a water purifier. A water purifier is a water treatment device that has the function of reducing dissolved substances in tap water using filter materials such as activated carbon, microfiltration membranes, and reverse osmosis membranes. Hereinafter, water obtained by filtering tap water with a water purifier will also be simply referred to as "water filtered by a water purifier" or "purified water". In addition to water filtered by a water purifier, tap water, natural water, and commercially available mineral water can also be used as raw water. The alkalinity of the raw water varies depending on the water collection location, etc., and is not particularly limited. When the raw water is water filtered by a water purifier, the alkalinity of the raw water may also vary depending on the performance of the water purifier. The alkalinity of the raw water should be lower than, for example, the alkalinity of water used for making broth. It is desirable that the raw water is water with low hardness. Specifically, it is desirable that the hardness of the raw water be 100 mg / L or less. If the raw water has high hardness, the hardness components may be removed by methods such as ion exchange to obtain the raw water.

[0011] The components used to increase the alkalinity of water are not particularly limited, and various components suitable for food and drink can be used. Hereinafter, the components that increase the alkalinity of water will also be simply referred to as component A. Component A is preferably one or more selected from the group consisting of sodium bicarbonate, potassium carbonate, and sodium carbonate. Among these, sodium bicarbonate is particularly preferred from the viewpoint of maintaining pH.

[0012] Component A is added to raw water to adjust the alkalinity of the water used for making broth. The amount of component A to add can be appropriately determined according to the alkalinity of the water used for making broth. Below, we will explain how to determine the amount of component A (Y mg) to add to 75 mL of raw water when adjusting the alkalinity of the water used for making broth to X mg / L. Prepare raw water with an alkalinity lower than X mg / L. Add component A little by little to 75 mL of raw water, dissolve it, and measure the alkalinity of the resulting aqueous solution. Add component A until the measured alkalinity of the aqueous solution reaches X mg / L, and calculate the total amount of component A added. Specify the calculated total amount as the amount of component A to add to 75 mL of raw water (Y mg).

[0013] The alkalinity of the water used for making broth can be set according to the appropriate values ​​for umami and saltiness, and is not particularly limited. Preferably, the alkalinity of the water used for making broth is 100 mg / L or higher. By making the water alkalinity 100 mg / L or higher, the extraction efficiency of the broth components improves, resulting in a more suitable broth.

[0014] The hardness of the water used for making broth is not particularly limited. Preferably, the hardness of the water used for making broth is 100 mg / L or less. By keeping the water hardness at 100 mg / L or less, turbidity of the broth can be suppressed, preventing it from spoiling the aesthetic appearance of the dish. Furthermore, a hardness of 80 mg / L or less is even more preferable, as it further suppresses turbidity.

[0015] The form of the water used for making broth is not particularly limited. However, it is preferable that the water for making broth be adjusted to a predetermined alkalinity and sealed in a container such as a PET bottle, as this makes it easy to distribute and use.

[0016] The method for producing water for dashi (broth) is not particularly limited. For example, one method for producing water for dashi involves filtering tap water with a water purifier to obtain raw water, and then adding component A to the raw water to adjust its alkalinity. When adjusting the alkalinity after filtering tap water with a water purifier, it is possible to avoid the filter material affecting the alkalinity of the water for dashi.

[0017] As described above, the broth water of this embodiment includes raw water and a component that increases the alkalinity of the water, which is added to the raw water to adjust its alkalinity. With this configuration, a broth of the desired flavor can be easily obtained by using the broth water. In particular, when using broth water with a higher alkalinity than the raw water, a broth with stronger umami and saltiness can be obtained compared to when using raw water.

[0018] The present disclosure will be further explained below by Experiments 1 and 2. <Experiment 1> 1. Preparation of water for making broth As Comparative Example 1, tap water obtained from Tokoname City, Aichi Prefecture was used. The alkalinity, hardness, and pH of Comparative Example 1 are shown in Table 1. As Comparative Example 2, purified water obtained by filtering the above tap water using a water purifier was used. The water purifier used was a LIXIL JF-43N water purifier cartridge. The alkalinity, hardness, and pH of Comparative Example 2 are shown in Table 1. Sodium bicarbonate was added as component A to the purified water described above to adjust its alkalinity, and the broth waters of Examples 1 to 5 were obtained. The alkalinity, hardness, and pH of Examples 1 to 5 are shown in Table 1. The amount of sodium bicarbonate added was 0 mg for Comparative Examples 1 and 2, and increased in the order of Example 1, Example 2, Example 3, Example 4, and Example 5.

[0019] 2. Preparation of the broth 8g (1 pack) of commercially available "Kayano-ya Dashi" manufactured by Kubara Honke Co., Ltd., consisting of kelp, grilled flying fish, bonito flakes, and round herring, was boiled in 400mL of water for making broth according to Examples 1 to 5 at 95°C for 2.5 minutes to obtain broth. Broth was also obtained in the same manner using water for Comparative Examples 1 and 2.

[0020] 3. Measurement of the umami and saltiness of the broth For the juices extracted with the water for juice extraction in Examples 1 to 5 and the water in Comparative Examples 1 and 2, umami and saltiness were measured using the taste sensor "TS-5000Z" manufactured by Intelligent Sensor Technology Co., Ltd. The results are also shown in Table 1.

[0021] 4. Measurement of turbidity of the juice The turbidity of the obtained juice was observed visually. The results are also shown in Table 1. In Table 1, "none" means that no turbidity of the juice was observed.

[0022]

Table 1

[0023] 5. Results As shown in Table 1, the juices obtained with the water for juice extraction in Examples 1 to 5 had stronger umami and saltiness than the juices obtained with the water in Comparative Example 1 (tap water) and Comparative Example 2 (purified water). For the water for juice extraction in Examples 1 to 5, the higher the alkalinity, the stronger the umami and saltiness of the juice. By using the water for juice extraction in this example, a juice with a desired taste can be easily obtained.

[0024] <Experiment 2> 1. Adjustment of water for juice extraction For the water in Example 5 among the waters used in Experiment 1, calcium chloride was added as a component for adjusting the hardness to adjust the hardness, and the water for juice extraction in Examples 6 to 11 was obtained. The alkalinity, hardness, and pH of Examples 6 to 11 are as shown in Table 2.

[0025] 2. Adjustment of juice Juices were obtained by the same method as in Experiment 1.

[0026] 3. Measurement of turbidity of the juice The turbidity of the juice was measured by the same method as in Experiment 1. The results are also shown in Table 2. In Table 2, "none" means that no turbidity of the juice was observed. "Slightly turbid" means that slight turbidity was observed. "Obviously turbid" means that obvious turbidity was observed.

[0027] [Table 2]

[0028] 4.Results Examples 5 to 9, which had a hardness of 100 mg / L or less, showed suppressed turbidity of the broth. Furthermore, among Examples 5 to 9, Examples 5 to 7, which had a hardness of 80 mg / L or less, showed even greater suppression of turbidity in the broth.

[0029] According to this disclosure, it is possible to provide water suitable for making delicious broth.

[0030] This disclosure is not limited to the embodiments and examples detailed above, and can be implemented in various forms.

Claims

1. Water whose alkalinity as an acid consumption amount (pH 4.8) measured in accordance with JIS K0101 13.1 is lower than 100 mg / L, Prepare ingredients that increase the alkalinity of water, A method for producing water for making broth, comprising adding a component that increases the alkalinity of the water to the water, thereby adjusting the alkalinity to 100 mg / L or more.

2. The method for producing water for broth according to claim 1, wherein the component that increases the alkalinity of the water is one or more selected from the group consisting of sodium bicarbonate, potassium carbonate, and sodium carbonate.

3. A method for producing water for broth according to any one of Claims 1 to 2, A method for producing water for making broth, wherein the hardness of the water for making broth is 100 mg / L or less.

4. Purified water and It comprises one or more substances selected from the group consisting of sodium bicarbonate, potassium carbonate, and sodium carbonate, Water for making broth with an alkalinity of 100 mg / L or more and 485 mg / L or less.

5. Purified water and It comprises one or more substances selected from the group consisting of sodium bicarbonate, potassium carbonate, and sodium carbonate, Water for making broth, in a sealed container, with an alkalinity of 100 mg / L or higher.

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