酸味料ならびにエタノール添加鶏骨スープストックの保存性と品質

概要

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An extraction method was investigated to produce chicken soup stock with high quality and good preservation characteristics. The soup stock was extracted with or without ultrasonication from chicken bone in hot water (pH 5) containing such sour materials as glucono-δ-lactone (GDL), acetic acid, lactic acid, and ethanol. The soup containing sour materials and ethanol had Bacillus and Micrococcus pasteurized by 30 min of heating irrespective of the ultrasonication treatment, this soup being preservable for up to 28 days. Although the brightness and transparency of the soup containing the sour materials was markedly increased, the content of taste substances in this soup was slightly less than that of the soup without the sour materials. Soup containing GDL and ethanol extracted with ultrasonication for 30 min contained the same amount of free amino acids and inosinic acid as the soup extracted without ultrasonication for 90 min. A sensory evaluation indicated that the former soup had a very weak odor of chicken bone and also possessed the taste of chiken.
1998-06-15