KR102785040B1 - Method for preparing intensely flavored and aromatic broth for korean-style rice soup and the broth thereof - Google Patents

Abstract

The present invention relates to a broth for Gukbap (Korean-style rice soup) providing deep flavor and aroma, and a method for preparing the same, wherein the broth comprises: pork bone broth; Rubus coreanus (Bokbunja) extract; shiitake mushroom powder; blue crab powder; garlic powder; and ginger powder as active ingredients to provide deep flavor and aroma.

Description

{METHOD FOR PREPARING INTENSELY FLAVORED AND AROMATIC BROTH FOR KOREAN-STYLE RICE SOUP AND THE BROTH THEREOF}

The present invention relates to a broth for soup with noodles to provide a deep flavor and aroma, and a method for producing the same, and more specifically, to a broth for soup with noodles to provide a deep flavor and aroma, and a method for producing the same, which comprises pork bone broth, bokbunja extract, shiitake mushroom powder, crab powder, garlic powder, and ginger powder as effective ingredients.

Gukbap is a traditional Korean dish, a popular dish made with rice and various ingredients in broth. The quality of the broth is a key factor in determining the taste of gukbap. Traditional broth for gukbap was made by boiling beef bones, pork bones, or chicken bones for a long time.

This traditional method has the advantage of producing a deep and rich flavor, but it has a long manufacturing time and is difficult to mass-produce. There is also the problem of the taste and quality of the broth being inconsistent.

Recently, various technologies have been developed to compensate for these shortcomings. For example, research is being conducted on shortening the broth production time using high-pressure extraction methods and improving the taste by adding natural seasonings.

However, these improvement methods still had limitations in increasing the efficiency of mass production while maintaining the deep flavor of the broth.

Accordingly, the inventors of the present invention have completed the present invention by confirming the effects of shortening the manufacturing time, enabling mass production, and improving the deep taste and flavor while maintaining the deep taste of traditional noodle broth.

Korean Patent No. 10-0741948 Korean Patent Publication No. 10-2004-0063699 Korean Patent Publication No. 10-1993-0021102 Korean Patent Registration No. 10-2005260

The purpose of the present invention is to provide a broth for soup with a deep flavor and aroma, and a method for producing the same, by appropriately mixing a composite functional extract and a nano-sized auxiliary material total material into a basic broth, thereby realizing a deep flavor and aroma upgraded to a higher level while maintaining the original flavor of soup with a deep flavor and aroma.

In addition, the present invention aims to provide a new method for producing broth for soup stock, which shortens the production time and enables mass production while maintaining the deep flavor of traditional soup stock.

In order to achieve the above object, in one embodiment of the present invention, a broth for soup containing as active ingredients 92 to 97.8 wt% of pork bone broth; 1 to 4 wt% of bokbunja extract; 0.5 to 2 wt% of shiitake mushroom powder; 0.3 to 1.5 wt% of crab powder; 0.2 to 1 wt% of garlic powder; and 0.1 to 0.5 wt% of ginger powder is provided to provide a broth for soup with a deep flavor and aroma.

In one embodiment, a method for producing broth for soup with deep flavor and rich aroma,

Step 1: Cut pork bones into 5 to 10 cm pieces, soak for more than 12 hours to remove blood, then blanch in 100°C boiling water for 10 minutes and wash;

The second step is to place the washed bones in a high-pressure extractor, add water eight times the weight of the bones, and extract them under conditions of 120°C and 2 atm for 4 hours;

The third step is to filter the above extract through a 0.5um precision filter to obtain bone broth;

Step 4: Grinding dried Bokbunja to a size of 100 mesh or less, extracting it using a supercritical carbon dioxide extractor at 50°C and 300 atm for 2 hours, and mixing the extracted Bokbunja oil with a 50% ethanol solution at a ratio of 1:10 to produce a Bokbunja extract;

Step 5: freeze-drying shiitake mushrooms, crab, garlic, and ginger, respectively, and then manufacturing them into fine powder of 50 μm or less;

Step 6: placing 92.0 to 97.8 parts by weight of the bone broth, 1 to 4 parts by weight of the bokbunja extract, 0.5 to 2 parts by weight of shiitake mushroom powder, 0.3 to 1.5 parts by weight of crab powder, 0.2 to 1 part by weight of garlic powder, and 0.1 to 0.5 parts by weight of ginger powder into a vacuum stirrer and stirring for 30 minutes under conditions of a vacuum of 0.1 atm and a temperature of 60°;

Step 7: treating the above stirred mixture using an ultra-high pressure homogenizer at 1000 atm for 5 minutes;

Step 8: filtering the homogenized mixture through a membrane filter with a precision of 0.1 μm to obtain the final broth; and

Step 9: Filling the final broth into individual packaging containers under sterile conditions, sterilizing under high pressure steam at 121°C for 10 minutes, and rapidly cooling to 5°C or lower before storing;

It is characterized by including .

The high pressure extraction in the second stage is performed for 3 to 5 hours under conditions of a temperature between 120°C and 150°C and a pressure between 2 and 3 atm.

The supercritical carbon dioxide extraction in the fourth step is performed for 1.5 to 2.5 hours under conditions of a temperature between 45°C and 55°C and a pressure between 250 and 350 atm.

The vacuum stirring of the above 6th step is performed for 20 to 40 minutes under vacuum conditions of 0.05 to 0.2 atm and temperature conditions of 55 to 65°C.

The ultra-high pressure homogenization of the seventh step is characterized in that it is performed under pressure conditions between 800 and 1,200 atm for 3 to 7 minutes.

In addition, in the method for producing broth for soup including advanced process technology,

(a) a step of producing a basic broth using a high pressure extraction method using pork bones;

(b) a step of producing a complex functional extract by extracting Bokbunja using a supercritical fluid extraction method;

(c) a step of freeze-drying and then micronizing shiitake mushrooms, crab, garlic, and ginger into nano-sized particles;

(d) a step of mixing the materials obtained in steps (a), (b), and (c) in a ratio of 92 to 97.8 wt% of basic broth, 1 to 4 wt% of complex functional extract, and 1.1 to 5 wt% of total nano-sized auxiliary materials;

(e) a step of stirring the mixture at low temperature in a vacuum;

(f) a step of homogenizing the stirred mixture under ultra-high pressure; and

(g) a step of ultra-fine filtering the homogenized mixture to obtain a final broth; including;

It is characterized in that the average size of fat particles in the broth is reduced to 100 nm or less during the ultra-high pressure homogenization process in step (f), thereby improving emulsion stability.

In the step (c) above, the particle size of the refined auxiliary materials is 50 μm or less,

The pore size of the filter used for ultra-fine filtration in the above step (g) is 0.1 μm or less,

It may be characterized in that the average size of fat particles in the broth is 100 nm or less, and no fat separation occurs when stored at -18°C for more than 6 months.

The present invention relates to a soup stock for soup with a deep flavor and aroma and a method for producing the same, wherein the soup stock of the present invention is expected to have an improved effect of a deep flavor and aroma upgraded one level while maintaining the original flavor of the soup stock by appropriately mixing a complex functional extract and a total of nano-sized auxiliary materials into a basic soup stock.

Figure 1 is a product photo of a noodle broth for providing deep flavor and aroma according to an embodiment of the present invention.

The present invention relates to a soup stock for noodles to provide a deep flavor and aroma, and a method for producing the same. The soup stock of the present invention is expected to have an improved effect of a deep flavor and aroma that are upgraded one level while maintaining the original flavor of the soup stock by appropriately mixing a complex functional extract and a total of nano-sized auxiliary materials into a basic soup stock.

In one embodiment, the present invention provides a broth for soup with a deep flavor and aroma, comprising as active ingredients 92 to 97.8 wt% of pork bone broth; 1 to 4 wt% of bokbunja extract; 0.5 to 2 wt% of shiitake mushroom powder; 0.3 to 1.5 wt% of crab powder; 0.2 to 1 wt% of garlic powder; and 0.1 to 0.5 wt% of ginger powder.

In one embodiment, a method for producing broth for soup with deep flavor and rich aroma,

Step 1: Cut pork bones into 5 to 10 cm pieces, soak for more than 12 hours to remove blood, then blanch in 100℃ boiling water for 10 minutes and wash;

The second step is to place the washed bones in a high-pressure extractor, add water eight times the weight of the bones, and extract them under conditions of 120°C and 2 atm for 4 hours;

The third step is to filter the above extract through a 0.5um precision filter to obtain bone broth;

Step 4: Grinding dried Bokbunja to a size of 100 mesh or less, extracting it using a supercritical carbon dioxide extractor at 50℃ and 300 atm for 2 hours, and mixing the extracted Bokbunja oil with a 50% ethanol solution at a ratio of 1:10 to produce a Bokbunja extract;

Step 5: freeze-drying shiitake mushrooms, crab, garlic, and ginger, respectively, and then manufacturing them into fine powder of 50 μm or less;

A sixth step of placing 92.0 to 97.8 parts by weight of the above bone broth, 1 to 4 parts by weight of the bokbunja extract, 0.5 to 2 parts by weight of shiitake mushroom powder, 0.3 to 1.5 parts by weight of crab powder, 0.2 to 1 part by weight of garlic powder, and 0.1 to 0.5 parts by weight of ginger powder into a vacuum stirrer and stirring for 30 minutes under conditions of a vacuum of 0.1 atm and a temperature of 60°;

Step 7: treating the above stirred mixture using an ultra-high pressure homogenizer at 1000 atm for 5 minutes;

Step 8: filtering the homogenized mixture through a membrane filter with a precision of 0.1 μm to obtain the final broth; and

Step 9: Filling the final broth into individual packaging containers under sterile conditions, sterilizing under high pressure steam at 121°C for 10 minutes, and rapidly cooling to 5°C or lower before storing;

It is characterized by including .

The high pressure extraction in the second stage is performed for 3 to 5 hours under conditions of a temperature between 120°C and 150°C and a pressure between 2 and 3 atm.

The supercritical carbon dioxide extraction in the fourth step is performed for 1.5 to 2.5 hours under conditions of a temperature between 45°C and 55°C and a pressure between 250 and 350 atm.

The vacuum stirring of the above 6th step is performed for 20 to 40 minutes under vacuum conditions of 0.05 to 0.2 atm and temperature conditions of 55 to 65°C.

The ultra-high pressure homogenization of the above-mentioned seventh step is characterized in that it is performed under pressure conditions between 800 and 1,200 atm for 3 to 7 minutes.

In addition, in the method for producing broth for soup containing advanced process technology,

(a) a step of producing a basic broth using a high pressure extraction method using pork bones;

(b) a step of producing a complex functional extract by extracting Bokbunja using a supercritical fluid extraction method;

(c) a step of freeze-drying and then micronizing shiitake mushrooms, crab, garlic, and ginger into nano-sized particles;

(d) a step of mixing the materials obtained in steps (a), (b), and (c) in a ratio of 92 to 97.8 wt% of basic broth, 1 to 4 wt% of complex functional extract, and 1.1 to 5 wt% of total nano-sized auxiliary materials;

(e) a step of stirring the mixture at low temperature under vacuum;

(f) a step of homogenizing the stirred mixture under ultra-high pressure; and

(g) a step of ultra-fine filtering the homogenized mixture to obtain the final broth;

It is characterized in that the average size of fat particles in the broth is reduced to 100 nm or less during the ultra-high pressure homogenization process in step (f) above, thereby improving emulsion stability.

In the step (c) above, the particle size of the refined auxiliary materials is 50 μm or less,

The pore size of the filter used for ultra-fine filtration in the above step (g) is 0.1 μm or less,

It may be characterized in that the average size of fat particles in the broth is 100 nm or less, and no fat separation occurs when stored at -18°C for more than 6 months.

In addition, in the present invention, if the content of pork bone broth is less than 90.0 wt%, the basic deep taste and flavor of the broth is lacking, and if it exceeds 97.0 wt%, the effects of other auxiliary ingredients are not sufficiently expressed, reducing the variety of flavor.

If the amount of Bokbunja extract is less than 1.0 wt%, the antioxidant effect and unique flavor are insignificant, making the effect of improving the quality of the broth insufficient. If it exceeds 4.0 wt%, the sour taste becomes excessively strong, which can ruin the balance of the overall taste.

If the amount of shiitake mushroom powder is less than 0.5 wt%, the effect of enhancing savory flavor is insufficient, and if it exceeds 2.0 wt%, the mushroom-specific flavor becomes too strong and may obscure the flavors of other ingredients.

When crab powder is less than 0.3 wt%, the effect of improving savory taste and flavor is minimal, and when it exceeds 1.5 wt%, a fishy smell may be generated, lowering the quality of the broth.

If garlic powder is less than 0.2 wt%, the antibacterial effect and flavor improvement are insufficient, and if it exceeds 1.0 wt%, the irritating smell becomes too strong and can ruin the overall flavor harmony.

If the ginger powder is less than 0.1 wt%, the effect of improving the freshness and fragrant taste of the broth is minimal, and if it exceeds 0.5 wt%, the spiciness becomes excessively strong and may overwhelm the taste of other ingredients.

The broth composition for soup of the present invention uses pork bone broth as a main ingredient to produce a deep flavor, while adding auxiliary ingredients such as bokbunja extract, shiitake mushroom powder, and crab powder at a specific ratio to provide a flavor and functionality differentiated from existing broths. In particular, the use of bokbunja extract enhances the savory flavor of the broth by imparting a unique fruity aroma along with an antioxidant effect. The combination of shiitake mushroom powder and crab powder maximizes the savory flavor while complementing each other's shortcomings to provide a balanced flavor.

By complying with the range of each ingredient in this way, it is possible to manufacture broth for soup stock that provides deep flavor and aroma with optimal quality, palatability, and functionality.

Furthermore, the present invention also relates to a method for producing broth for noodles, comprising the following advanced process technologies:

High-pressure extraction method: Cut pork bones into 5-10cm pieces and place them in a high-pressure extractor, then add water 8 times the weight of the bones. The extraction conditions are set to 140±10℃, 2.5±0.5 atm, and 4±1 hours. Through this process, broth components such as collagen are effectively extracted.

Supercritical fluid extraction method: Dried bokbunja is crushed to 100 mesh or less and then placed in a supercritical carbon dioxide extractor. The extraction conditions are set to 50±5℃, 300±50 atm, and 2±0.5 hours. The extracted bokbunja oil is mixed with a 50% ethanol solution at a ratio of 1:10 to produce a complex functional extract.

Freeze-drying method: Shiitake mushrooms, crab, garlic, and ginger are each frozen at -40℃ for 24 hours, then dried under vacuum conditions of less than 0.1 mbar for 48 hours. This process preserves the flavor and nutrients of the ingredients to the maximum extent possible.

Nano-micronization: Freeze-dried materials are manufactured into fine powders of 50 μm or less using an ultra-fine grinder. In this process, the surface area of the material is maximized, thereby improving extraction efficiency.

Vacuum stirring: Place all prepared materials into a vacuum stirrer and stir for 30±10 minutes under conditions of 0.1±0.05 atm and 60±5℃. During this process, the materials are uniformly mixed at the molecular level.

Ultra-high pressure homogenization: The stirred mixture is placed in an ultra-high pressure homogenizer and processed at 1000±200 atm for 5±2 minutes. During this process, the fat particles are finely divided into nano-sized particles, greatly improving the emulsion stability.

Ultrafiltration: The homogenized mixture is filtered through a membrane filter with a precision of 0.1μm to obtain the final broth. This process reduces the turbidity of the broth and improves its clarity.

By appropriately mixing complex functional extracts and nano-sized auxiliary materials into the basic broth, the original taste of the noodle broth was preserved while also realizing a deeper taste and aroma that was upgraded to a higher level.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, since various modifications may be made to the embodiments, the scope of rights of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, or substitutes to the embodiments are included in the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to specific disclosed forms, and the scope of the present disclosure includes modifications, equivalents, or alternatives included in the technical idea.

Although the terms first or second may be used to describe various components, such terms should be construed only for the purpose of distinguishing one component from another. For example, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component.

When it is said that a component is "connected" to another component, it should be understood that it may be directly connected or connected to that other component, but there may also be other components in between.

The terms used in the examples are for the purpose of description only and should not be construed as limiting. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this specification, the terms "comprises" or "has" and the like are intended to specify the presence of a feature, number, step, operation, component, part or combination thereof described in the specification, but should be understood to not exclude in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiments belong. Terms defined in commonly used dictionaries, such as those defined in common dictionaries, should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant art, and shall not be interpreted in an idealized or overly formal sense, unless expressly defined in this application.

The advantages and features of the present invention, and the methods for achieving them, will become clear with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and these embodiments are provided only to make the disclosure of the present invention complete and to fully inform a person having ordinary skill in the art to which the present invention belongs of the scope of the invention, and the present invention is defined only by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant technology, and shall not be interpreted in an ideal or overly formal meaning unless explicitly defined in the embodiments of the present invention.

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are exemplary, and therefore the present invention is not limited to the matters illustrated. In addition, when describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When the terms “includes,” “has,” “consists of,” etc. are used in this specification, other parts may be added unless “only” is used. When a component is expressed in singular, it includes a case where the plural is included unless there is a specifically explicit description.

When interpreting a component, it is interpreted as including the error range even if there is no separate explicit description.

The size and thickness of each component shown in the drawings are illustrated for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

The individual features of the various embodiments of the present invention may be partially or wholly combined or combined with each other, and as can be fully understood by those skilled in the art, various technical connections and operations are possible, and each embodiment may be implemented independently of each other or may be implemented together in a related relationship.

Figure 1 is a product photo of a noodle broth for providing deep flavor and aroma according to an embodiment of the present invention.

Hereinafter, the configuration of the present invention and the effects thereof will be described in more detail through specific examples and comparative examples. However, these examples are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these examples.

Example: Preparation of broth for soup to provide deep flavor and aroma of the present invention

1. Pork bone broth preparation steps: Wash the pork bones thoroughly, then soak them in cold water for more than 12 hours to remove blood. Then, add 10 times the weight of the bones and boil over high heat. Once it starts to boil, reduce the heat to medium and boil for more than 8 hours, then filter through a cotton cloth to obtain the bone broth.

2. Preparation of Bokbunja extract: Extract dried Bokbunja with 10 times its weight of water at 80℃ for 2 hours, then filter to obtain Bokbunja extract.

3. Final broth preparation step: Add 2.5 parts by weight of bokbunja extract, 1.0 parts by weight of shiitake mushroom powder, 0.8 parts by weight of crab powder, 0.5 parts by weight of garlic powder, and 0.2 parts by weight of ginger powder to 95 parts by weight of prepared pork bone broth. Heat the mixture at 80℃ for 30 minutes and stir evenly, then filter through a fine mesh filter to obtain the final broth for soup.

According to this embodiment, the broth for soup is based on the deep flavor of pork bone broth, and by adding auxiliary ingredients such as bokbunja extract, shiitake mushroom powder, and crab powder in an optimal ratio, the harmonious flavor of the masogae is achieved, and the composition table of the broth for soup is shown in [Table 1] below to provide a deep flavor and flavor of excellent quality differentiated from existing broths.

ingredient Weight % range Pork bone broth 92 to 97.8 Bokbunja extract 1 to 4 Shiitake mushroom powder 0.5 to 2 Crab powder 0.3 to 1.5 Garlic Powder 0.2 to 1 Ginger Powder 0.1 to 0.5 Total 100

As described above, the broth for soup of the present invention has a deeper and richer taste and aroma than existing broths, and also exhibits excellent characteristics in terms of health functionality. In addition, since a broth of consistent quality can be mass-produced through a standardized manufacturing method, it has high potential for industrial application.

Experimental Example 1. Sensory Evaluation of Soup Stock for Noodles

[Comparative Example 1] A broth was prepared in a traditional manner using pork bones. 30 wt% pork bones, 5 wt% onion, 2 wt% garlic, 3 wt% green onion, and 60 wt% purified water were mixed, boiled at 100°C for 6 hours, and then filtered to prepare a broth.

[Comparative Example 2] Manufactured using the same method as Comparative Example 1, but the pork bone content was increased to 50 wt% and the purified water was reduced to 40 wt%.

[Example 1] A broth for noodles according to the present invention was prepared as follows. 95 wt% of pork bone broth, 2.5 wt% of bokbunja extract, 1.0 wt% of shiitake mushroom powder, 0.8 wt% of crab powder, 0.5 wt% of garlic powder, and 0.2 wt% of ginger powder were mixed, heated at 80°C for 30 minutes, and then filtered to obtain the final broth.

[Example 2] Manufactured in the same manner as Example 1, but reducing the amount of Bokbunja extract to 2.0 wt% and increasing the amount of crab powder to 1.3 wt%.

A sensory evaluation was conducted on the above comparative examples and examples. The evaluation was conducted by a trained panel of 20 people, and the taste, flavor, and overall preference were evaluated on a 5-point scale (1: very bad, 5: very good). The results of the sensory evaluation of the broth for soup are shown in Table 2 below.

division taste incense Overall symbol Comparative Example 1 3.2 3.0 3.1 Comparative Example 2 3.5 3.2 3.4 Example 1 4.6 4.5 4.7 Example 2 4.4 4.7 4.6

As can be seen in Table 2, Examples 1 and 2 of the present invention received significantly better evaluations in terms of taste, aroma, and overall preference compared to Comparative Examples 1 and 2. In particular, Example 1 received the highest scores in taste and overall preference, and Example 2 received the highest scores in aroma.

Specifically, for Example 1, the panelists evaluated it as "a very unique and luxurious taste with a deep and rich flavor and a subtle scent of bokbunja." For Example 2, the majority of the opinions were that "the savory taste was further enhanced due to the increase in crab powder, and the fragrant scent unique to seafood has an appetite-stimulating effect."

On the other hand, for Comparative Examples 1 and 2, the dominant evaluation was that it had a “normal pork soup taste,” and in particular, for Comparative Example 2, there was an opinion that it had a “strong oily taste due to the high pork content.”

These results prove that the broth for soup according to the present invention has excellent quality that is differentiated from existing broths by achieving harmony of taste and flavor by adding auxiliary ingredients such as bokbunja extract, shiitake mushroom powder, and crab powder in an optimal ratio while having the deep flavor of pork bone broth as a base.

The present invention relates to a method for producing broth for noodles, comprising the following advanced process technologies:

High-pressure extraction method: Cut pork bones into 5-10cm pieces and place them in a high-pressure extractor, then add water 8 times the weight of the bones. The extraction conditions are set to 140±10℃, 2.5±0.5 atm, and 4±1 hours. Through this process, broth components such as collagen are effectively extracted.

Supercritical fluid extraction method: Dried bokbunja is crushed to 100 mesh or less and then placed in a supercritical carbon dioxide extractor. The extraction conditions are set to 50±5℃, 300±50 atm, and 2±0.5 hours. The extracted bokbunja oil is mixed with a 50% ethanol solution at a ratio of 1:10 to produce a complex functional extract.

Freeze-drying method: Shiitake mushrooms, crab, garlic, and ginger are each frozen at -40℃ for 24 hours, then dried under vacuum conditions of less than 0.1 mbar for 48 hours. This process preserves the flavor and nutrients of the ingredients to the maximum extent possible.

Nano-micronization: Freeze-dried materials are manufactured into fine powders of 50 μm or less using an ultra-fine grinder. In this process, the surface area of the material is maximized, thereby improving extraction efficiency.

Vacuum stirring: Place all prepared materials into a vacuum stirrer and stir for 30±10 minutes under conditions of 0.1±0.05 atm and 60±5℃. During this process, the materials are uniformly mixed at the molecular level.

Ultra-high pressure homogenization: The stirred mixture is placed in an ultra-high pressure homogenizer and processed at 1000±200 atm for 5±2 minutes. During this process, the fat particles are finely divided into nano-sized particles, greatly improving the emulsion stability.

Ultrafiltration: The homogenized mixture is filtered through a membrane filter with a precision of 0.1μm to obtain the final broth. This process reduces the turbidity of the broth and improves its clarity.

Experimental Example 2: Evaluation of Extraction Efficiency of Flavor Components

The flavor component contents of the broth prepared by the method of the present invention (sample A) and the broth prepared by the traditional method (sample B) were analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of the major flavor components is as shown in Table 3 below:

ingredient Sample A (mg/L) Sample B (mg/L) Efficiency Increase Rate (%) Glutamic acid 520 310 67.7 Inosinic acid 180 110 63.6 Guanylic acid 150 90 66.7

Experimental Example 3: Emulsion Stability Evaluation

To evaluate the emulsification stability of Sample A and Sample B, each sample was stored at 4°C for 30 days, and the degree of layer separation was measured, which is shown in Table 4 below.

Sample Initial emulsion layer height (cm) Emulsion layer height (cm) after 30 days Stability (%) A 10 9.8 98 B 10 8.2 82

Experimental Example 4: Particle Size Measurement

The fat particle sizes of Sample A and Sample B were measured by dynamic light scattering (DLS) and are shown in Table 5 below.

Sample Average particle size (nm) Particle size distribution (nm) A 85 50 to 120 B 450 300 to 600

Results and Discussion:

Extraction efficiency of flavor components: Sample A manufactured by the method of the present invention showed an improved extraction efficiency of major flavor components by 63.6% to 67.7% compared to sample B manufactured by the traditional method. This is believed to be the result of the application of the high-pressure extraction method and nano-micronization technology.

Emulsion stability: Sample A maintained a high emulsion stability of 98% after 30 days, while sample B showed a relatively low stability of 82%. This is interpreted as the effect of fineening the fat particles through the ultra-high pressure homogenization process.

Particle size: The average fat particle size of sample A was 85 nm, which was significantly smaller than that of sample B at 450 nm. This clearly demonstrates the effect of the ultra-high pressure homogenization process and is believed to be the main reason for the improvement in emulsion stability.

Through the above results, it was objectively proven that the manufacturing method of the present invention is superior to the existing method in terms of extraction efficiency of flavor components, emulsion stability, and particle size.

Experimental Example 5: Evaluation of mass production efficiency of broth for soup according to the present invention

Experimental Materials and Methods

(1) Materials

Pork bones, bokbunja, shiitake mushrooms, crab, garlic, and ginger were purchased commercially and used.

(2) Method for making broth

A broth for noodles was prepared according to the manufacturing method of an embodiment of the present invention. Specifically, the experiment was conducted under the following conditions:

- High pressure extraction: 120° pressure, 4 hours

- Supercritical CO2 extraction: 50° atm, 2 hours

- Vacuum stirring: 0.1 atm, 60°30 min

- Ultra-high pressure homogenization: 1000 atm, 5 minutes

- Membrane filtration: 0.1μ pore size

(3) Setting up a control group

A broth made by boiling for 12 hours in the traditional way was set as the control group.

Evaluation items and methods

1. Production time: The time required for the entire manufacturing process was measured.

2. Yield: The amount of final broth obtained from the same amount of raw materials was measured.

3. Sensory evaluation: Taste, aroma, color, and overall preference were evaluated on a 5-point scale by 20 trained panelists.

4. Nutritional analysis: Protein, fat, and mineral contents were measured using standard analysis methods.

5. Microbial stability: The total bacterial count was measured after 30 days of storage at 5℃.

Experimental Results

(1) Production time

Example: 8 hours

Control: 14 hours

(2) Yield (based on 100kg of raw materials)

Example: 85L

Control: 70L

(3) Sensory evaluation results (out of 5 points)

It is shown in Table 6 below.

item Example Control group taste 4.5 4.2 incense 4.3 4.0 color 4.4 4.1 Overall symbol 4.6 4.2

(4) Nutritional analysis (based on 100mL)

It is shown in Table 7 below.

ingredient Example Control group protein 3.2g 2.8g province 2.1g 2.3g calcium 24mg 20mg iron content 0.8mg 0.6mg

(5) Microbial stability

The present invention: Total bacterial count less than 100 CFU/mL after 30 days

Control group: Total bacterial count ≥1000 CFU/mL after 30 days

conclusion

The broth for soup made by the method of the present invention was produced in a production time of about 43% shorter than that of the traditional method, and the yield increased by about 21%. In the sensory evaluation, it received higher scores in all items, and the nutritional content was also higher. In addition, it was confirmed that the microbial stability was significantly improved, making it more suitable for long-term storage.

Through these results, it was proven that the method of the present invention can significantly improve the efficiency of mass production of broth for noodle soup while maintaining or improving the quality and nutritional value.

Claims (3)

In the method of making broth for soup with deep flavor and rich aroma,
Step 1: Cut pork bones into 5 to 10 cm pieces, soak for more than 12 hours to remove blood, then blanch in 100°C boiling water for 10 minutes and wash;
The second step is to place the washed bones in a high-pressure extractor, add water eight times the weight of the bones, and extract them under conditions of 120°C and 2 atm for 4 hours;
The third step is to filter the above extract through a 0.5um precision filter to obtain bone broth;
Step 4: Grinding dried Bokbunja to a size of 100 mesh or less, extracting it using a supercritical carbon dioxide extractor at 50°C and 300 atm for 2 hours, and mixing the extracted Bokbunja oil with a 50% ethanol solution at a ratio of 1:10 to produce a Bokbunja extract;
Step 5: freeze-drying shiitake mushrooms, crab, garlic, and ginger, respectively, and then manufacturing them into fine powder of 50 μm or less;
A sixth step of placing 92.0 to 97.8 parts by weight of the above bone broth, 1 to 4 parts by weight of the bokbunja extract, 0.5 to 2 parts by weight of shiitake mushroom powder, 0.3 to 1.5 parts by weight of crab powder, 0.2 to 1 part by weight of garlic powder, and 0.1 to 0.5 parts by weight of ginger powder into a vacuum stirrer and stirring for 30 minutes under conditions of a vacuum of 0.1 atm and a temperature of 60°C;
Step 7: treating the above stirred mixture using an ultra-high pressure homogenizer at 1000 atm for 5 minutes;
Step 8: filtering the homogenized mixture through a membrane filter with a precision of 0.1 μm to obtain the final broth; and
Step 9: Filling the final broth into individual packaging containers under sterile conditions, sterilizing under high pressure steam at 121°C for 10 minutes, and rapidly cooling to 5°C or lower before storing;
A method for producing broth for soup, characterized by including:
delete In the first paragraph,
The high pressure extraction in the second stage is performed for 3 to 5 hours under conditions of a temperature between 120°C and 150°C and a pressure between 2 and 3 atm.
The supercritical carbon dioxide extraction in the fourth step is performed for 1.5 to 2.5 hours under conditions of a temperature between 45°C and 55°C and a pressure between 250 and 350 atm.
The vacuum stirring of the above 6th step is performed for 20 to 40 minutes under vacuum conditions of 0.05 to 0.2 atm and temperature conditions of 55 to 65°C.
A method for producing broth for noodles, characterized in that the ultra-high pressure homogenization of the seventh step is performed under pressure conditions of 800 to 1,200 atm for 3 to 7 minutes.