| 摘要 |
PURPOSE:To prepare a concentrated soup stock having improved flavor efficiently, by extracting tasting components and aromatic components of a ''fushi'' (dried and smoked fish) with hot water separately. CONSTITUTION:A ''fushi'' (dried and smoked fish), e.g. a ''fushi'' of a bonito, ''soda'' (Auxis thazard) or mackerel, or shavings thereof are extracted with hot water in an amount of 1-10 times, preferably 2-5 times, that of the ''fushi'' or shavings, preferably by the countercurrent multistage extraction method at 70-98 deg.C to give tasting components. The extraction residue is then separated, and if desired the extract is concentrated. The extraction residue is further extracted with hot water in an amount of 10-50 times that of the dried extract at 70-98 deg.C to give an evaporated part rich in aromatic components in an amount of 10-50% based on the original extract, and if desired the evaporated part is fed to a rectifying column to concentrate the aromatic components. The resultant concentrate is then combined with the extract of the tasting components. |
