PRODUCTION METHOD OF BROTH

To provide a production method of broth, capable of shortening an extraction time even in the case of extracting at a low-temperature, and producing broth in which flavor component is more extracted without increasing miscellaneous taste.SOLUTION: A production method of broth includes extracting fla...

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Hauptverfasser:	KUNII KATSUYUKI, NOMURA NATSU
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	ELECTRIC HEATING ELECTRIC LIGHTING NOT OTHERWISE PROVIDED FOR ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR ELECTRICITY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a production method of broth, capable of shortening an extraction time even in the case of extracting at a low-temperature, and producing broth in which flavor component is more extracted without increasing miscellaneous taste.SOLUTION: A production method of broth includes extracting flavor component by immersing a broth raw material in a liquid at 40°C or less. In the production method of broth, an immersion liquid obtained by immersing a broth raw material in a liquid is irradiated with microwaves for a fixed time so as to extract flavor component in a short time at a high efficiency compared to the case of no irradiation of microwaves.SELECTED DRAWING: Figure 1 【課題】低温で抽出する場合でも、抽出時間を短くすることができ、かつ、雑味が増すことなく旨味成分がより抽出された出汁を製造することができる、出汁の製造方法を提供する。【解決手段】出汁原料を４０℃以下の液体に浸漬させて旨味成分を抽出する出汁の製造方法において、出汁原料を液体に浸漬させた浸漬液にマイクロ波を一定時間照射することにより、マイクロ波を照射しない場合と比べ短時間かつ高効率に旨み成分を抽出することを特徴とする出汁の製造方法。【選択図】図１