KR102599453B1 - Chicken bone extract with enhanced functionality and chicken stock composition comprising the same as an active ingredient - Google Patents

Abstract

The present invention relates to a chicken bone extract with increased functionality and a chicken stock composition containing the same as an active ingredient. More specifically, it relates to a chicken bone extract with the functionality of improving arthritis by increasing the content of low-molecular-weight collagen and chondroitin sulfate, and a chicken stock composition containing the same as an active ingredient. It relates to a chicken stock composition. The method for producing chicken bone extract of the present invention can effectively increase the content of low-molecular-weight collagen and chondroitin sulfate by preparing the extract by adding purified water in a specific pH range to components such as chicken bone. Chicken bone produced through the above method The extract can be usefully used as a raw material for a functional sauce composition.

Description

Chicken bone extract with enhanced functionality and chicken stock composition comprising the same as an active ingredient}

The present invention relates to a chicken bone extract with increased functionality and a chicken stock composition containing the same as an active ingredient. More specifically, it relates to a chicken bone extract with the functionality of improving arthritis by increasing the content of low-molecular-weight collagen and chondroitin sulfate, and a chicken stock composition containing the same as an active ingredient. It relates to a chicken stock composition.

Collagen is a structural protein that forms the basis of the structure of tissues distributed throughout living tissues, such as the shell, cartilage, bones, ligaments, blood vessels, and fascia of mammals, aquatic animals, rodents, and birds. The most important function of collagen in vivo is that it forms a polymer matrix with chondroitin sulfate as a mucopolysaccharide to maintain the specific structure of each organ. Although there are differences in molecular weight and content along with other mucopolysaccharides, it forms the same tissue in mammals. exist in the same form and proportion.

In particular, our body contains about 20% protein, of which collagen accounts for 30% (L.C.Junqueira and J.carneiro1983). Collagen is the same in other animals, so it is contained in large amounts in the bones and skin of cows, pigs, chickens, and fish. Currently, collagen is used in a variety of products, ranging from health foods to cosmetics and pharmaceuticals.

Collagen is a protein, so when consumed in food, it is broken down into amino acids in the body and resynthesized into various proteins as needed. For this reason, even if you consume collagen from food, it does not necessarily mean that it remains as collagen in the body. However, according to recent research, it is known that consuming collagen improves collagen metabolism and increases the probability of collagen being synthesized again. Therefore, research sites also recommend actively consuming collagen from food to maintain the health of skin, bones, and joints. Supplementing collagen by consuming it prevents aging and gives skin shine and elasticity.

Collagen can be divided into high-molecular collagen and low-molecular collagen according to its molecular weight. High molecular weight collagen typically has a molecular weight of 5,000 Da. It refers to the above, but the larger the molecular weight, the lower the absorption rate in the body and the difficulty in demonstrating functionality. Therefore, high molecular weight collagen with a molecular weight of 5,000 or more is used in general foods. On the other hand, low molecular weight collagen has a molecular weight of 1,500 Da. The following products have a high absorption rate in the body, so functionality such as skin elasticity can be expected. Generally, low-molecular-weight collagen is used in health functional foods, cosmetics, and general medicines.

Meanwhile, chondroitin is broadly classified into three types, chondroitin sulfate A, chondroitin sulfate B, and chondroitin sulfate C, depending on the position of the sulfate group and the type of uronic acid. Chondroitin sulfate A and C are polymers of disaccharides in which N-acetyl-D-galactosamine and D-glucuronic acid are linked alternately in 1,3 and 1,4 bonds. ) has one sulfuric acid ester group. Chondroitin sulfate B contains L-iduronic acid instead of D-glucuronic acid, and is also called β-heparin or dermatan sulfate.

Chondroitin sulfate is present in many connective tissues, including cartilage, skin, blood vessels, and bone. Chondroitin sulfate is a major component of cartilage tissue, especially in joints, and plays an important role in the function and elasticity of joint tissue. In normal articular cartilage, chondroitin sulfate is produced by chondrocytes and synovial cells from glucosamine, and once this substance is liberated into the connective tissue matrix, it is incorporated into proteoglycan polymers. The representative type of chondroitin proteoglycan is aggrecan. Aggrecan is present in high concentrations in articular cartilage and imparts specific physical and chemical properties to cartilage tissue. It is known that changes in the level and composition of chondroitin sulfate, which makes up aggrecan, play an important role in the initiation and progression of joint diseases such as osteoarthritis and rheumatoid arthritis (Poole A.R. et al., J. Clin. Invest. , 1994, 94; 25-33). Additionally, the electrostatic properties of polymers and their association with type II collagen are important factors in determining connective tissue characteristics such as elasticity and viscosity.

Against this background, the present inventor conducted research to derive a functional source composition that can be used in health functional foods. As a result, in the production of chicken bone extract, when the extract is manufactured using purified water under specific pH conditions, low-molecular-weight collagen and chondroitin sulfate are used. The present invention was completed by confirming that the content was effectively increased.

Korean Patent Publication No. 10-2003-0046810

Therefore, the purpose of the present invention is to provide a method for producing a functional chicken bone extract.

Another object of the present invention is to provide a functional chicken bone extract prepared by the above method.

Another object of the present invention is to provide a chicken stock composition containing the chicken bone extract as an active ingredient.

In order to achieve the purpose of the present invention as described above,

The present invention provides a method for producing chicken bone extract, comprising mixing chicken bones, chicken feet, garlic, and purified water and performing hot water extraction.

In one embodiment of the present invention, the purified water may be purified water adjusted to pH 4 to pH 6.

In one embodiment of the present invention, the pH of the purified water can be adjusted using brown rice vinegar.

In one embodiment of the present invention, the above step may be performed by hot water extraction at a temperature of 100 to 130°C.

Additionally, the present invention provides a chicken bone extract prepared by the above method.

In one embodiment of the present invention, the chicken bone extract may have increased low-molecular-weight collagen and chondroitin sulfate content.

Additionally, the present invention provides a chicken stock composition containing the chicken bone extract as an active ingredient.

In one embodiment of the present invention, the composition may further include refined salt.

The method for producing chicken bone extract of the present invention can effectively increase the content of low-molecular-weight collagen and chondroitin sulfate by preparing the extract by adding purified water in a specific pH range to components such as chicken bone. Chicken bone produced through the above method The extract can be usefully used as a raw material for a functional sauce composition.

Figure 1 is a photograph briefly showing the manufacturing process of the chicken bone extract of the present invention.

The present invention relates to a method for producing chicken bone extract.

The chicken bone extract manufacturing method of the present invention may include mixing chicken bones, chicken feet, garlic, and purified water and performing hot water extraction.

The purified water of the present invention may be purified water adjusted to pH 4 to pH 6.

In one embodiment of the present invention, the pH of the purified water can be adjusted using brown rice vinegar.

The 'chicken bone extract' refers to an extract extracted by adding purified water adjusted to a pH range of 4 to 6 to chicken bones, chicken feet, and garlic and then heating, preferably at 100-130°C for 4-24 hours. It can be obtained through

In the method for producing chicken bone extract of the present invention, the mixing ratio of chicken bones, chicken feet, garlic, and purified water is 30 to 35% by weight of chicken bones, 5 to 10% by weight of chicken feet, 0.5 to 0.7% of garlic, and 60% purified water based on a total of 100% by weight. It may be from 65% by weight.

Additionally, the present invention provides a chicken bone extract prepared by the above method.

Chicken bone extract prepared by the method of the present invention can increase the content of low-molecular-weight collagen and chondroitin sulfate.

Collagen is a structural protein that forms the basis of the structure of tissues distributed throughout living tissues, such as the shell, cartilage, bones, ligaments, blood vessels, and fascia of mammals, aquatic animals, rodents, and birds. The most important function of collagen in vivo is as a mucopolysaccharide, which forms a polymer matrix with chondroitin sulfate to maintain the specific structure of each organ. Collagen can be divided into high-molecular collagen and low-molecular collagen according to its molecular weight. The larger the molecular weight, the lower the absorption rate in the body and the difficulty in demonstrating functionality. Accordingly, when collagen is reduced to a low molecule, its absorption rate in the body can be improved.

Meanwhile, chondroitin sulfate is present in many connective tissues, including cartilage, skin, blood vessels, and bone. Chondroitin sulfate is a major component of cartilage tissue, especially in joints, and plays an important role in the function and elasticity of joint tissue. Chondroitin sulfate is known to be a useful functional substance for improving arthritis.

The chicken bone extract prepared by the method of the present invention has significantly increased low-molecular-weight collagen and chondroitin sulfate compared to the chicken bone extract prepared by a general method, and can be usefully used as a raw material for functional foods.

In addition, the present invention provides a chicken stock composition containing chicken bone extract rich in functional useful substances as described above as an active ingredient.

In one embodiment of the present invention, the chicken stock composition may further include refined salt.

In another embodiment of the present invention, the chicken stock composition may include chicken bone extract and refined salt in a weight ratio of 80 to 90:10 to 20, preferably in a weight ratio of 85 to 90:10 to 15, more preferably in a weight ratio of 89 to 90:10 to 20. :11 weight ratio.

The chicken stock composition of the present invention can be used by diluting an appropriate amount to add flavor to food. Since the composition is highly concentrated, it can easily create a rich taste even with just a small amount, so it can be used by diluting it little by little with water.

The chicken stock composition can be used in various menus such as broth dishes, soups, stir-fry dishes, Korean food, Chinese food, and Japanese food.

Hereinafter, the present invention will be described in more detail through examples. These examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example>

Experiment method

① General ingredients

Moisture, fat, protein, and ash (%) were measured according to the AOAC method (1990).

② pH, salinity and sugar content

pH measurement: Measure after adding 50 ml of distilled water to 5 g of sample. All samples were homogenized at 230 rpm for 30 seconds using a homogenizer (Stomacherⓡ 400 Circulator, Seward, UK), then measured with a pH meter (Mteeler Delta 340, Mettler-tolede, Ltd, UK), and the pH over time was measured. It was stored at 4°C to measure pH.

Salinity measurement: 1 ml of sample was dropped into a salinity meter (PAL-03S, ATAGO, Japan) to measure the sugar content.

Sugar content measurement: 1 ml of sample was dropped into a sugar meter (PR-101, ATAGO, Japan) to measure the sugar content.

③ Collagen content

Put about 4 g of sample in an Erlenmeyer flask, add 30 ml of sulfuric acid solution, cover it with a lid, and heat it in a dry oven at 105°C for 16 hours. The product was placed in a 500 ml volume flask, diluted with tertiary distilled water, homogenized, and mixed with Whatman No. 2 Filtered using 150mm filter paper. After adding 5ml of the filtrate and diluting it to 100ml, 2ml of the diluted solution was added to a test tube, 1ml of the oxidant solution was added, shaken, and left at room temperature for 20 minutes. Then, 1 ml of color reagent was added to each test tube, mixed, immersed in a 60°C water bath for 15 minutes, cooled in running water for more than 3 minutes, and measured at a fixed wavelength (absorbance) at 558 nm using a spectrophotometer. For the standard curve, collagen content (g/100g) was analyzed by measuring the absorbance of 2ml of the working standard solution through the color development and measurement process and then substituting it into the regression equation.

④ Chondroitin sulfate content

It was measured according to the method in the Food Code. 5ml of sodium borate reagent (sodium borate 1.0g/sulfuric acid 200ml) was added to the test tube and cooled on ice for 10 minutes. 1 ml of sample was carefully added and mixed, cooled on ice for 2 minutes, heated in boiling water for 10 minutes, and then cooled in ice water for 5 minutes. 0.2 ml of carbazole reagent (carbazol 0.125 g/ethanol 100 ml) was added to the test tube, mixed, and heated in boiling water for 15 minutes. After cooling to room temperature again in ice water for 2 minutes, absorbance was measured at 530 nm using distilled water as a control. The chondroitin sulfate content was determined by extrapolating the measured absorbance value to the glucuronic acid standard curve to determine the amount of glucuronic acid in the sample, and the chondroitin sulfate content (%) was determined according to the formula below. Chondroitin sulfate content (%) = [{Amount of glucuronic acid in sample/Amount of sample} × 2.593 × 100]

⑤ Mineral content

Calcium, phosphorus, sodium, potassium and magnesium were measured by inductively coupled plasma optical emission spectroscopy using ICP-OES (Optima 5300DV, PerkinElmer, USA).

⑥ Chromaticity

Measurements were made with a spectro colormeter (Model JX-777, Color Techno. System Co., Japan) standardized to a white plate (L*, 94.04; a*, 0.13; b*, -0.51), and the light source was a white fluorescent lamp (D65). ) was used to express the L* value representing lightness, the a* value representing redness, and the b* value representing yellowness in the Hunter Lab color system. The average value was taken for 5 repetitions.

⑦ Sensory evaluation

Sensory evaluation was conducted by seven well-trained sensory inspectors using a 7-point scale. Turbidity (clear 1 → opaque 7), color (white 1 → yellow 7), umami (the richness of MSG felt in the sample 1 → 7), jimmy (remaining taste, none 1 → 7), savory flavor (soury taste felt in the sample) Same heated flavor (no 1 → 7 a lot), nurin flavor (rancid and bitter flavor felt in the sample, no 1 → 7 a lot), acidity (acid taste felt in the sample, low 1 → high 7), richness (light 1 → thick) and stickiness7), dryness (unpleasant sensation of solid contents such as intestines and blood remaining in the mouth after swallowing the sample), and overall preference (bad 1 → good 7).

⑧ Collagen molecular weight analysis

Collagen molecular weight analysis was requested from the Korea Basic Science Institute (KBIS), and collagen molecular weight was measured using a multi-angle light scattering detection system.

For reference, Multi-Angle Light Scattering Detection System (Multi-Angle Light Scattering): The 18-angle multi-angle light scattering (MALS) detector detects the absolute molecular weight (absolute) of macromolecules up to 1 billion daltons (Da) without the need to use a size standard in solution. Measure molecular weight, size, and conformation. This is an equipment capable of analyzing nano-sized materials ranging from synthetic polymers, biopolymers, proteins, and particles. It uses standard materials rather than the relative molecular weight that depends on retention time through column calibration using standard materials with known molecular weight, which is the conventional method. This is an equipment that allows analysis of various samples by measuring the absolute molecular weight of the sample without using it.

⑨ Statistical processing

Statistical analysis was performed through the GLM (General Linear Model) procedure of the SAS program (Statistics Analytical System, USA, 2002), and comparisons between the means of treatment sections were performed using Duncan's multiple range test to verify significance (p<0.05). did.

<Example 1>

Chicken bone extract manufacturing

In this experiment, the primary extract was extracted at 120°C for 8 hours after mixing chicken bones, chicken feet, garlic, and purified water in the weight ratio shown in Table 1 below, and the same purified water was added to the bones remaining after the primary extraction and extracted at 120°C for 8 hours. Chicken bone extract was prepared by mixing the secondary extracts. As shown in Table 2, experimental groups T1 to T4 were designed using brown rice vinegar and varying the pH of purified water, and purified water without brown rice vinegar was used as the control group. The brown rice vinegar used to adjust the pH of purified water was organic brown rice vinegar purchased from Hansalim Co., Ltd.

Components used in preparing chicken bone extract of the present invention Total (kg, %) chicken bones chicken feet garlic Purified water 1.699kg 0.518kg 0.117kg 0.01 kg 1.054kg 100% 30.48% 6.89% 0.59% 62.04%

Experimental Design Treatments Extract weight (g) Extraction temperature (℃) purified water pH Primary Secondary control group 1,107 1,160 120℃ 7 (No added brown rice vinegar) T1 1,118 1,166 120℃ 6 (Add 0.01% brown rice vinegar) T2 1,109 1,167 120℃ 5 (0.02% brown rice vinegar added) T3 1,115 1,163 120℃ 4 (0.23% brown rice vinegar added) T4 1,114 1,165 120℃ 3.5 (0.35% brown rice vinegar added)

<Example 2>

Analysis of general components of chicken bone extract

As a result of measuring the general components of chicken bone extract extracted at different pH, the control and T1 showed significantly higher results than T2 to T4 in the case of ash. As a result of measuring the general components of chicken bone extract extracted at different pH, there was no significant difference in moisture in all samples. As a result of measuring the general components of chicken bone extract extracted at different pH, there was no significant difference in protein among all samples. As a result of measuring the general components of chicken bone extract extracted at different pH, the control group showed significantly higher levels of fat, and there was no significant difference in all samples except the control group.

General components of chicken bone extract (%) Treatments control group T1 T2 T3 T4 batch 0.24± ^0.01a 0.24± ^0.01a 0.10± ^0.01c 0.17± ^0.00b 0.16± ^0.00b moisture 94.87±3.48 95.89±2.21 97.67±0.25 96.03±2.09 97.03±0.09 province 0.14± ^0.07a 0.05± ^0.00b 0.04± ^0.00b 0.07± ^0.01b 0.07± ^0.00b protein 4.71±3.49 4.92±1.55 2.20±0.25 3.73±2.10 3.12±0.10

^ac Different initials within each product have significant differences.

<Example 3>

Analysis of pH, salinity and sugar content of chicken bone extract

As a result of measuring the pH of chicken bone extract extracted at different pH, the control group showed a significantly higher level than the other samples, and T1 also showed a high level, and T3 and T4 showed a significantly low level. As a result of measuring the salinity of chicken bone extract extracted at different pH, it showed a significantly higher level in the control group and the lowest level in T3. As a result of measuring the sugar content of chicken bone extract extracted at different pH, it showed a significantly higher level in the control group and the lowest level in T1.

pH, salinity and sugar content of chicken bone extract Treatments pH Salinity (%) Sugar content (%) Control 6.01± ^0.02a 3.07± ^0.21a 3.87± ^0.12a T1 5.52± ^0.01b 2.13± ^0.15c 2.5± ^0c T2 5.44± ^0.05b 2.06± ^0.1b 2.87± ^0.12b T3 4.98± ^0.01c 2.03± ^0.06c 2.63±0.23 ^b.c. T4 4.38± ^0.20d 2.02± ^0.21c 2.71±0.01 ^b.c.

^ad There is a significant difference between different initials in each sample (p<0.05)

<Example 4>

Collagen and chondroitin sulfate content of chicken bone extract

As a result of measuring the collagen content of chicken bone extract extracted at different pH, the level was significantly higher in the control group, and the T2 in the samples from the treatment groups was significantly lower than that of the other treatments. In terms of chondroitin sulfate content, T2 and T3 showed significantly higher levels than the control group, while T4 showed significantly lower levels compared to other treatments.

Collagen and chondroitin sulfate content of chicken bone extract Treatments Collagen (g/ml) Chondroitin sulfate (mg/ml) Control 1.35± ^0.05a 103.79± ^11.59d T1 1.18±0.07 ^b.c. 139.38± ^4.51ab T2 1.12± ^0.03c 144.78± ^1.87a T3 1.25± ^0.03b 144.58± ^7.55a T4 1.21±0.01 ^b.c. 115.01± ^1.25c

^ab Different initials within each sample have significant differences (p<0.05)

<Example 5>

Collagen protein molecular weight analysis of chicken bone extract

As a result of measuring the molecular weight of collagen protein in chicken bone extract extracted at different pH, the control group showed a very high molecular weight, and T1 to T4 showed a significantly low molecular weight. It was found that as pH decreases, collagen becomes less molecular.

Collagen molecular weight of chicken bone extract treatment area Control 1 T1 T2 T3 T4 Mw 2,346,000 812,000 466,000 415,300 328,600

<Example 6>

Mineral content of chicken bone extract

As a result of measuring the calcium content of chicken bone extract extracted at different pH, there was no significant difference in all samples. As a result of measuring the potassium content of chicken bone extract extracted at different pH, it showed a significantly high level in the control group, a high level in T1, and a significantly low level in T3 and T4. As a result of measuring the magnesium content of chicken bone extract extracted at different pH, the level was significantly higher in the control group and significantly lower in T1 and T3. As a result of measuring the sodium content of chicken bone extract extracted at different pH, the level was significantly higher in the control group and significantly lower in T3. As a result of measuring the phosphorus content of chicken bone extract extracted at different pH, the level was significantly higher in the control group and significantly lower in T3 and T4. As a result of measuring the calcium/phosphorus ratio of chicken bone extract extracted at different pH, T3 and T4 showed significantly higher levels than the control group.

Mineral content of chicken bone extract (mg/ml) Treatments Ca K Mg Na P Ca/P C 15.25
±4.40 383.88
± ^0.65a 19.91
± ^0.08a 233.38
± ^0.51a 191.53
± ^0.17a 0.08
± ^0.02b T1 22.28
±8.97 352.55
±2.24 ^b 15.42
± ^0.36d 191.87
± ^2.56b 168.12
±0.94 ^b 0.13
± ^0.05ab T2 17.17
±1.33 272.94
±1.60 ^c 18.87
± ^0.11b 161.12
±0.98 ^c 136.12
±0.76 ^c 0.13
± ^0.01ab T3 20.56
±5.84 191.10
± ^5.71d 15.45
± ^0.38d 119.42
±2.39 ^d 117.70
± ^3.23d 0.18
± ^0.05a T4 20.12
±0.02 190.82
± ^4.02d 17.01
±0.12 ^c 160.85
±0.52 ^c 115.88
± ^5.02d 0.17
± ^0.02a

^ad There is a significant difference between different initials in each sample (p<0.05)

<Example 7>

Color of chicken bone extract

As a result of measuring the brightness of chicken bone extract extracted at different pH, it showed a significantly higher level in T2 and a significantly lower level in the control group. As a result of measuring the redness of chicken bone extract extracted at different pH, the control group showed a significantly higher level, T3 and T4 showed significantly lower levels, and T1 and T2 showed no significant difference. As a result of measuring the yellowness of chicken bone extract extracted at different pH, it showed a significantly higher level in the control group, and a significantly lower level in T3 and T4.

Color of chicken bone extract Treatments L a b C 35.18± ^0.08d 2.90± ^0.25a 19.85± ^0.51a T1 37.95± ^0.03b 1.22± ^0.06b 15.30± ^1.20c T2 38.78± ^0.07a 1.36± ^0.09b 17.05± ^0.26b T3 36.72± ^0.11c 0.50± ^0.19c 13.26± ^0.51d T4 36.70± ^0.20c 0.49± ^0.22c 13.28± ^0.20d

^ad There is a significant difference between different initials in each sample (p<0.05)

L: brightness, a: redness, b: yellowness

<Example 8>

Sensory evaluation of chicken bone extract

Among the sensory evaluations of chicken bone extracts extracted at different pH, turbidity, color, richness, taste, savory flavor, rich flavor, richness, and dryness were measured, and there was no significant difference in all samples. As a result of measuring the acidity during the sensory evaluation of chicken bone extract extracted at different pH, T3 showed a significantly high level and a significantly low level in the control group, and there was no significant difference between T1 and T2. As a result of measuring the overall preference during the sensory evaluation of chicken bone extract extracted at different pH, there was no significant difference between T1 and T2 compared to the control group, and T1 showed a significantly higher level than T3 and T4.

Sensory evaluation of chicken bone extract Treat-
ments Turbidity Chromaticity Umami jimmy acidity Savory flavor Enjoyed the flavor thick feeling Stuffy overall preference control group 4.86
±1.35 5.14
±1.57 2.57
±1.27 2.86
±1.68 2.43
±1.27 ^b 4.71
±1.38 2.71
±1.38 3.00
±1.29 3.00
±1.83 3.71
±1.25 ^ab T1 4.00
±0.82 4.43
±1.40 2.64
±1.38 3.07
±1.37 2.71
±1.25 ^ab 4.50
±0.96 2.71
±1.11 2.57
±1.13 3.00
±1.63 3.86
± ^1.21a T2 4.14
±0.90 5.14
±090 2.79
±1.68 3.21
±1.29 3.14
±1.35 ^ab 3.93
±1.37 3.29
±1.11 2.86
±1.46 3.14
±1.46 3.00
±1.29 ^ab T3 4.36
±1.38 5.50
±1.32 2.86
±2.11 2.86
±1.35 4.14
±1.57 ^a 3.29
±1.11 3.71
±1.38 2.71
±1.60 3.14±1.68 2.36
± ^1.11b T4 4.38
±1.02 5.50
±0.22 2.70
±1.32 2.53
±1.28 4.38
± ^1.02a 3.22
±1.08 3.72
±1.11 2.68
±1.20 3.14±1.45 2.25
± ^1.42b

^ad There is a significant difference between different initials in each sample (p<0.05)

So far, the present invention has been examined focusing on its preferred embodiments. A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the equivalent scope should be construed as being included in the present invention.

Claims (8)

As a method for producing chicken bone extract,
The method includes the step of performing hot water extraction by mixing 30 to 35% by weight of chicken bones, 5 to 10% by weight of chicken feet, 0.5 to 0.7% by weight of garlic, and 55 to 63% by weight of purified water adjusted to a pH range of 4 to 6,
A method of producing a chicken bone extract, characterized in that the chicken bone extract has an increased content of low-molecular-weight collagen and chondroitin sulfate. delete According to paragraph 1,
A method for producing chicken bone extract, characterized in that the pH of the purified water is adjusted using brown rice vinegar. According to paragraph 1,
The above step is a method for producing chicken bone extract, characterized in that hot water extraction is performed at a temperature of 100 to 130 ° C. Chicken bone extract prepared by the method of any one of claims 1, 3, and 4. delete A chicken stock composition comprising the chicken bone extract of claim 5 as an active ingredient. In clause 7,
A chicken stock composition, characterized in that the composition further includes refined salt.