WO2018128531A1 - Method for producing meat broth composition - Google Patents

Abstract

The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood and condiment herbs in water at 90-100 ºC for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140 ºC for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130 ºC for 10-60 minutes.

Description

Process for preparing broth composition

The present application relates to a method for producing a broth composition and a broth composition.

Various meat ingredients such as beef, pork, and chicken, seafood raw materials such as shrimp, squid, octopus, and shellfish, as well as various vegetables such as onions, garlic, leeks, and peppers, are made in Korean, Chinese, and Japanese styles. It is used as an important raw material for cooking around the world, such as and Western wind. Specifically, the broth is made from kelp, shiitake mushrooms, radishes, green onions and onions as main ingredients, beef bones, beef bones, garlic, beef briskets, beef briskets, green onions, garlic, whole peppers, and cheongju. Beef stock, chicken, chicken bones, onions, carrots, garlic, celery, whole peppers, and leeks, and meat stocks such as beef-based cold noodles, Dongchimi broth and beef broth. Anchovy broth, seaweed clam, clam, kelp, Cheongyang pepper made with sea anchovy, kelp, green onion, etc., yellow soup made with yellow seaweed, anchovy, kelp, green onion, radish, and Katsuobushi soup And seafood broths such as fish broths extracted from fish bones and spices.

By using such a variety of flavored broths in processed foods is known a manufacturing method of the Republic of Korea Patent Publication No. 10-2013-0063657 that can implement a delicious taste of home or specialty stores.

Until now, in general, field products have been prepared by mixing pre-prepared meat, seafood, vegetable extracts or powdered seasoning raw materials in purified water and heating them as raw materials for broth.

[Patent Documents]

(Patent Document 1) Korean Unexamined Patent Publication No. 10-2013-0063657 (published June 7, 2013)

The present application is to solve the above problems in the first step of heating at least one raw material selected from the group consisting of meat, seafood and spices for 90 to 100 ℃ in water for 3 to 35 minutes, the first heated raw material 80 Preparing a broth composition comprising a second heating step for 20 to 190 minutes in water of 140 to 140 ° C. and sterilizing the broth extracted in the second heating step for 10 to 60 minutes at a temperature of 90 to 130 ° C. It is an object to provide a method.

In addition, the present application is the step of first heating at least one raw material raw material selected from the group consisting of seafood and spices in water of 90 to 100 ℃ for 3 to 35 minutes the first heated raw material in water of 80 to 140 ℃ Second heating step for 190 minutes to sterilize by heating the secondary heated raw material at a temperature of 90 to 130 ℃ for 10 to 60 minutes to provide a broth composition characterized in that prepared do.

The present application in one aspect to achieve the above object is a primary heating of at least one raw material selected from the group consisting of meat, seafood and spices for 3 to 35 minutes in water of 90 to 100 ℃, the first heated Secondary heating the raw material for 20 to 190 minutes in water of 80 to 140 ℃ and sterilizing by heating the broth extracted in the second heating step for 10 to 60 minutes at a temperature of 90 to 130 ℃ Provided is a method for preparing a broth composition.

The raw material of the manufacturing method is characterized in that it uses at least one raw material selected from the group consisting of meat, seafood and spices, especially extract or powder seasoning raw materials of the conventional extract or powder seasoning amino acids during high temperature and high pressure retort heat sterilization applied in mass production And it can provide a broth having excellent sensory quality with reduced browning of sugar or the retort odor accordingly.

The manufacturing method may further comprise the step of dyeing with a dyeing agent in order to reduce the off-flavor of the raw material. Specifically, the dyeing agent may be any one or more of spices, spices vegetables, cooking wine, oil, vinegar, lemon juice, coffee powder and green tea powder. More specifically, the spices may be laurel leaves, rosemary, thyme, nutmeg and pepper, and the spice vegetables may be ginger, onion, leek and celery, but is not limited thereto. The cooking liquor may be sake and wine, and the oil may be olive oil, but is not limited thereto. The dyeing agent may be mixed 0.005 ~ 2.5% by weight (W / W), specifically 0.01 ~ 2.0% by weight (W / W), more specifically 0.05 ~ 1.5% by weight (W / W) relative to the total weight of the raw material. . When it is less than the above range, it is difficult to exert the effect of dyeing, and when it is large, it may inhibit the flavor of the raw material. In order to uniformly disperse the dyeing agent in the raw material, a method of dipping the salting agent or tumbling in vacuum may be used. The dyeing agent may be mixed with the raw material and refrigerated or left to stand at room temperature, for example, for 2 to 12 hours at 5 to 25 ° C.

The first heating step is a step of heating the raw material in detail, the first heating step may be heated for 3 to 35 minutes at 90 ~ 100 ℃, specifically 5 to 30 minutes at 95 ~ 100 ℃ have. Except for the above temperature and time range, it is difficult to remove off-flavor of raw materials.

After the first heating step may further comprise the step of washing the heated raw material with cold water. By washing with cold water to remove the coagulum and oil, impurities, etc. generated during the first heating process in advance to remove the meat smell, fishy fish smell, etc. It can manufacture.

The secondary heating step is the primary heated raw material 20 ~ 190 minutes at a temperature of 80 ~ 140 ℃ at a pressure of 0.5 ~ 3.0kgf / cm ² , specifically 105 ~ at a pressure of 1.2 ~ 2.7kgf / cm ² The broth may be extracted by heating for 25 to 100 minutes at a temperature of 130 ° C., more specifically, for 30 to 50 minutes at a temperature of 115 to 121 ° C. at a pressure of 1.8 to 2.1 kgf / cm ² . In addition to the temperature and time range, it is not only difficult to elute the broth from the raw material, but in the above range, the high temperature and high pressure may be achieved in a short time, while maintaining the sensory quality and the content of the net amino acid, thereby reducing the time required for the heating step and improving productivity. The secondary heating process as described above can provide an industrial mass production method that is rich in amino acids and protein components and excellent in microbial stability.

In addition, the second heating step may further include a natural antibacterial agent to ensure the microbial safety of the broth.

The natural antimicrobial agent may be used without limitation any one that has the function of inhibiting or sterilizing the growth of bacteria, and specifically, any one or more of organic acids, alcohols, surfactants, bacteriocins and calcium preparations and plants, animals, or microorganisms including the same. It may be a natural antibacterial agent derived from natural antibacterial agents including any one or more of sake, garlic, onion, pepper, rosemary, oregano, celery, pepper, vinegar, lactic acid, citric acid. The natural antimicrobial agent may be added to 0.005 ~ 2.5% by weight (W / W) specifically 0.01 ~ 2.0% by weight (W / W) relative to the total weight of the raw material. In addition, additional raw materials may be added to enhance the taste characteristics of the broth.

And the heated broth after the second heating step may be concentrated using a vacuum concentrator.

The heat sterilization step is heat sterilization of the broth extracted in the second heating step, specifically 10 to 60 minutes at a temperature of 90 to 130 ° C., specifically 100 to 130 ° C., more specifically 115 to 125 ° C. Preferably, heat sterilization may be performed at 115 to 121 ° C. As described below in connection with the problem of retort odor remaining in broth prepared according to the harsh conditions of the retort process, which has been performed for sterilization in the conventional method of preparing broth, the present application is particularly suitable for large-scale production (factory production). Even in the retort by applying the above manufacturing method has the effect of reducing the retort odor of broth.

The broth production method of the present application is capable of producing a variety of broth according to the raw material, such as meat and spices vegetables seafood as a raw material. Specifically, the meat base broth includes beef bone broth, beef broth, chicken broth, and Dongchimi broth, and seafood broth includes anchovy broth, broth broth, yellow broth, and Katsuobushi broth and fish broth.

The broth prepared by the preparation method of the present application has a total bacterial count of less than 1.0X10 ² CFU / L immediately after preparation, a heat resistant bacterium less than 1.0X10 ² CFU / L, and a fungal number of less than 1.0X10 ¹ CFU / L and a normal temperature of 6 hours. Even after the elapsed time, the total bacterial count may be less than 1.0X10 ² CFU / L, the heat resistant bacteria may be less than 1.0X10 ² CFU / L, and the fungal count may be less than 1.0X10 ¹ CFU / L.

The broth prepared by the preparation method of the present application may have superior sensory quality and taste amino acid content as compared to conventional broth prepared by mixing and heating pre-prepared meat, seafood, vegetable extract or powdered seasoning raw material in purified water. have. In addition, the broth prepared by the manufacturing method of the present application may improve sensory quality preference and reduce 2-Pentyl-Furan, 2-Heptanal, and 3-Octanone levels, which are factors of retort smell, compared to conventional broth. In particular, the degree of sensory quality improvement and the degree of reduction of retort odor may be excellent as the dyeing step and the second heating are performed. Specifically, the broth of the present application has less than 3.0 μg / 100g of 2-Pentyl-Furan, specifically less than 1.5 μg / 100g, more specifically 1.0 μg / 100g or less, and 2-Heptanal less than 1.0 μg / 100g, specifically 0.75 μg. Less than / 100g, more specifically less than 0.5 μg / 100g and 3-Octanone less than 1.0 μg / 100g, specifically less than 0.85 μg / 100g, more specifically less than 0.7 μg / 100g.

In another aspect of the present application, the step of first heating at least one raw material selected from the group consisting of meat, seafood and spices for 90 to 100 ℃ in water for 3 to 35 minutes the first heated raw material 80 to Secondary heating in water at 140 ° C. for 20 to 190 minutes A broth composition comprising the step of heating and sterilizing the second heated raw material at a temperature of 90 to 130 ° C. for 10 to 60 minutes. to be. The broth composition is not only reduced in retort odor even if produced in a large scale (factory scale), and the elution amount of taste components such as taste amino acid is improved, so that the sensory performance is excellent, and even after harsh sterilization conditions, the flavor It is a broth composition with a sustainable effect.

The broth production method according to the present application has the effect of producing a high-quality broth on an industrial scale that minimizes the loss of flavor components of the raw material even after high-pressure high-temperature heating sterilization such as retort, compared to conventional broth or seasoning material.

Figure 1 shows the net amino acid content of broth prepared from raw or extract / powder type raw material.

Figure 2 shows the net amino acid content of the broth according to the production scale and retort sterilization.

Figure 3 shows the net amino acid content according to the conditions of the secondary heating step.

Figure 4 is the result of analyzing the component content causing the retort odor according to the secondary heating or dyeing step.

Figure 5 shows the sensory quality preference of broth made from raw materials or raw materials of the extract / powder form.

Hereinafter, preferred examples are provided to aid in understanding the present application. However, the following examples are merely provided to more easily understand the present application, and the present application is not limited by the following examples.

<Example>

Production Example  1: preparation of broth for mass production according to the broth preparation method of the present application and preparation of cooked food using the same

Chilled or frozen meats include beef, pork, chicken meat and poultry; seafoods include shrimp, squid, clam shellfish, yellow seaweed, kelp, etc., and vegetables, garlic, leeks, onions, radishes and mushrooms. In consideration of the rich taste level of broths aimed at etc., prepare 10 to 50% by weight (W / W) alone or mixed with the amount of broth to be prepared. And cut to prepare a raw material.

0.01-2.0 wt% (W / W) of a salt extract comprising a spice extract, cooking liquor, an organic acid alone or a mixture is mixed with the raw meat or fishery raw material, or a salt dye is prepared in solution and added to the raw material. , Mix or soak.

In a 3,000 L dual steam jacketed preparation tank, 500 kg of raw material mixed and dyed with 50 L salt solution were first heated in 95 ℃ hot water for about 20 minutes, and then the coagulum, suspended oil, impurities, etc. It was washed out and removed beforehand. The first heated raw material was heated second to prepare a broth. Specific heating conditions are 85 ~ 95 ℃, 30 ~ 180 minutes heating, and the meat extract was prepared by heating a variety of bones, shells, etc. with spices vegetables to enhance the sensory characteristics of the broth. In the second heating, in order to ensure microbial stability, the natural antibacterial agent was added and heated to 0.01 to 2.0% by weight (W / W) based on the weight of the raw material.

After secondary heating cooking, fill and pack in a retort-specific heat-resistant pouch or tray packaging made of polypropylene, aluminum, nylon, etc., which has high heat resistance and light, oxygen barrier and flexibility against high temperature. Heat sterilization treatment for 10 to 60 minutes at a temperature of 123 ℃ was prepared as a processed food that can be refrigerated or room temperature distribution.

Experimental Example 1: Evaluation by Heating Process

(1) Confirmation of net amino acid content

1) Confirmation of net amino acid content according to raw material type

The net amino acid is glutamine, glycine, alanine, lysine, and arginine. It is the main taste ingredient that gives the broth and meat taste of broth. It is an important management index indicating that the higher the content, the better the taste quality.

The net amino acid content of the broth prepared according to the second heating step using the raw material was compared with the net amino acid content of the broth prepared from the seasoning raw material in the extract or powder state applied to conventional mass production.

Specifically, meat, seafood, vegetable extracts (ES food raw materials, beef, fork, chicken seasoned concentrate) or powdered seasoning raw materials (ES food raw materials, beef powder, vegetable seasoned powder) are mixed with purified water and heated to 121 ° C. The net amino acid content of the retort heat sterilized broth was checked for 20 minutes, and the results are shown in Table 1 and FIG. 1.

Net Amino Acid Content by Raw Material

Manufacturing method	Net amino acid content (mg / L)
	Glutamine	Glycine	Alanine	Lysine	Arginine
Extract / powder heated broth	4.3	1.7	2.0	1.5	2.1
Preparation of broth of the present application (heat extract of meat)	10.4	4.5	6.2	3.6	6.5

As shown in Table 1 and Figure 1 compared to the conventional broth can be confirmed that the meat content of the present application is improved about 3 times the net amino acid content can be confirmed that the quality of the broth of the present application compared to the conventional broth.

2) Confirmation of net amino acid content according to production scale

It was confirmed whether the quality of the broth production method of the present application can be maintained even when manufactured on a large scale. Specifically, the conditions as shown in Table 2 (factory scale is 3,000L in a double steam jacketed preparation tank, and the home scale is 10L scale of heating for 20 to 180 minutes at 90 to 100 ° C. Is applied, The net amino acid content of the prepared broth was confirmed. The results are shown in Table 2 and FIG.

Net amino acid content of broth of the present application according to the scale

Experimental group (based on beef stock)	Net amino acid content (mg / L)
	Glutamine	Glycine	Alanine	Lysine	Arginine
1) Household scale secondary heating-no retort	6.5	2.2	3.5	1.8	3.1
2) Home Scale Primary Heating-Retort	9.7	3.6	5.1	2.6	4.9
3) Factory scale broth production-2nd heating-No retort	7.1	3.0	4.2	2.2	4.7
4) Factory scale broth production-2nd heating-retort	10.2	4.3	6.3	3.2	6.7

In general, the larger the manufacturing scale, the more severe the manufacturing process, the lower the quality of the product, as shown in Table 2 and Figure 2, the broth of the present application has a higher effect of increasing the net amino acid content when manufactured on a factory scale It was confirmed that there is. In particular, the highest net amino acid content was confirmed as the retort on the plant scale.

3) Confirm the net amino acid content according to the conditions of the second heating step

Conditions of the second heating step in the second heating process of the raw material subjected to the first heating step in order to check whether there is a change in the quality of the broth and the optimum conditions according to the temperature, time and pressure conditions of the second heating step. The net amino acid content of the broth prepared according to the change of was confirmed, and the results are shown in Table 3 and FIG. 3.

The broth samples were prepared by varying only the conditions of specific temperature, time and pressure of the second heating step as shown in Table 3 in Preparation Example 1, and the rest were the same.

Net amino acid content according to the conditions of the second heating step

Second heating condition	Net amino acid content (mg / L)
	Glutamine	Glycine	Alanine	Lysine	Arginine
100 ° C, 120 minutes, 1.0kgf / cm 2	10.2	4.3	6.3	3.2	6.7
105 ° C, 100 minutes, 1.2kgf / cm 2	10.7	4.6	6.5	3.4	6.9
110 ° C, 80 minutes, 1,5kgf / cm 2	10.5	4.2	6.4	3.3	7.0
115 ° C., 50 minutes, 1.8 kgf / cm 2	10.0	4.1	6.5	3.4	7.2
121 ° C., 30 minutes, 2.1 kgf / cm 2	9.5	3.7	6.2	3.5	7.5

As can be seen in Table 3 and Figure 3, the second heating step is 100 ~ 121 ℃, 120 ~ 30 minutes 1.0 ~ 2.1kgf / cm ² conditions in the net amino acid content of the broth not found a significant difference bar temperature By heating at high pressure for a short time (121 ℃, 30 minutes, 2.1 kgf / cm ² ), the time required for the secondary heating step can be reduced to 1/2 to 1/3 level, thereby improving overall productivity.

(2) Confirmation of retort smell reduction effect

It was confirmed that the retort odor reduction effect and sensory evaluation improvement effect of the broth with the step difference of the present application compared to the extract / powder heating broth. Specifically, manufactured and used in the process of Preparation Example 1 with the difference in the process as shown in Table 4 below, the extract / powder heating broth used the broth of Experimental Example 4. Retort odor was measured by gas chromatography (GC) to measure 2-Pentyl-Furan, 2-Heptanal and 3-Octanone, and sensory evaluation was evaluated by the five-point scale to determine the overall taste, overall aroma and color. The results are shown in Table 4 and FIG.

Retort Odor Reduction Effect of Applied Stocks compared to Extract / Powder Stocks

Experimental group (based on beef stock)	Retort GC Analysis (μg / 100g)
	2-Pentyl-furan	2-Heptanal	3-Octanone
Extract, Powder Heating Stock	9.0	6.0	5.0
Primary meat heating	3.0	1.0	1.0
2nd meat heating	1.0	0.5	0.7
1st meat heating after dyeing	0.8	0.3	0.5
2nd meat heating after dyeing	0.5	0.1	0.2

As shown in Table 4 and Figure 4, compared to the extract / powder heated broth, the stock of the present application can be seen that the 2-Pentyl-Furan, 2-Heptanal and 3-Octanone values of the retort odor regardless of the process is reduced have.

In particular, it can be seen that the degree of reduction of the retort odor is better as the dyeing step and the second heating in the broth of the present application.

(3) Confirmation of sensory evaluation preferences

1) Confirmation of sensory evaluation preference according to the conditions of the second heating step

According to the difference of the second heating step of Experimental Example 1 (1) 3) was confirmed the sensory quality preference of the prepared broth, the results are shown in Table 5 and FIG.

Confirmation of sensory quality preference according to the conditions of the second heating step

Heating condition (based on beef stock)	Sensory sensory quality preferences (5-point scale method)
	Overall taste	Heading	color
1) 100 ° C, 120 minutes, 1.0kgf / cm 2	4.2 a	4.2 a	4.2 a
2) 105 ℃, 100 bun, 1.2kgf / cm 2	4.2 a	4.3 a	4.2 a
3) 110 ° C, 80 minutes, 1,5kgf / cm 2	4.1 a	4.2 a	4.1 a
4) 115 ° C, 50 minutes, 1.8 kgf / cm 2	4.1 a	4.1 a	4.0 a
5) 121 ° C, 30 minutes, 2.1 kgf / cm 2	4.0 a	4.1 a	4.0 a

* Significance difference test ( P <0.05), no significant difference

In the sensory quality preferences as shown in Table 5 and Figure 3, the second heating step similar to the net amino acid content is 100 ~ 121 ℃, 120 ~ 30 minutes 1.0 ~ 2.1kgf / cm ² conditions of sensory quality of broth Since no significant difference was found in the preference, the heating time of the secondary heating step was reduced to 1/2 to 1/3 by short-time heating (121 ℃, 30 minutes, 2.1 kgf / cm ² ) at high temperature and high pressure. By doing so, overall productivity can be improved.

2) Confirmation of sensory evaluation preferences between conventional broth and broth of the present application

In connection with the conventional broth of the Experimental Example 1 (1) 1) and the present stock broth, their sensory quality preferences were compared and confirmed, and the results are shown in Table 6 and FIG. 1.

Preference of Sensory Quality between Conventional Stocks and Stocks of this Application

Manufacturing method	Sensory sensory quality preferences (5-point scale method)
	Overall taste	Heading	color
Extract / powder heated broth	3.3 d	3.2 c	3.1 c
Preparation of broth of the present application (heat extract of meat)	4.2 a	4.2 a	4.1 a

* Significance difference test ( P <0.05), no significant difference

As shown in Table 6 and Figure 1 it can be seen that the broth of the present application significantly improved sensory quality preference compared to the conventional broth, it can be confirmed that the quality of the broth of the present application compared to the conventional broth.

3) Confirmation of sensory evaluation preferences of this stock broth according to production scale

In relation to the production scale of Experimental Example 1 (1) 2) was confirmed sensory evaluation preferences, the results are shown in Table 7 and FIG.

Evaluation of sensory quality of broth of the present application according to scale

Experimental group (based on beef stock)	Sensory sensory quality preferences (5-point scale method)
	Overall taste	Heading	color
Home Scale Secondary Heating-without Retort	4.1 a	4.0 a	4.2 a
Home Scale Primary Heating-Retort	3.7 b	3.8 b	3.7 b
Factory scale broth production-2nd heating-No retort	4.3 a	4.2 a	4.2 a
Factory Scale Stock Production-Secondary Heating-Retort	4.1 a	4.1 a	4.0 a

* Significance difference test ( P <0.05), no significant difference

In addition, in the sensory quality preference of broth, as confirmed in Table 7 and FIG. 2, it was confirmed that there is no statistically significant difference in sensory quality preference even when manufacturing the product on a factory scale.

(4) Retortsch To reduction  Of sensory evaluation preference

In relation to the retort odor reduction of Experimental Example 1 (2), the sensory evaluation preferences were confirmed, and the results are shown in Table 8 and FIG. 4.

Improvement of sensory evaluation of broth of this application compared to extract / powder heating broth

Experimental group (based on beef stock)	Sensory sensory quality preferences (5-point scale method)
	Overall taste	Heading	color
Extract, Powder Heating Stock	3.3 d	3.2 c	3.1 c
Primary meat heating	3.8 c	3.9 b	3.8 b
2nd meat heating	4.0 b	3.9 b	4.0 a
1st meat heating after dyeing	4.0 b	4.0 b	4.1 a
2nd meat heating after dyeing	4.2 a	4.2 a	4.1 a

* Significance difference test ( P <0.05), no significant difference

Compared to the extract / powder-heated broth as shown in Table 8 and FIG. 4, the broth of the present application improves the sensory quality preference regardless of the process, and in particular, the sensory quality as the dyeing step and the second heating in the broth of the present application It can be seen that the degree of improvement is more excellent.

Experimental Example 2: Confirming the microbial safety effect of broth according to natural antibacterial agent

Microbial stability was confirmed by the addition of natural antibacterial agent in the second heating step. Specifically, in the second heating in Preparation Example 1, there is a difference in the addition and type of natural antimicrobial agents as shown in Table 3, except that after the preparation of broth of broth prepared in the same manner as in Preparation Example 1 and after 6 hours of normal temperature The total number of bacteria, heat resistant bacteria and fungi was confirmed, and the results are shown in Table 9 and FIG. 5.

Confirmation of Microbial Stability Effects of Soup with Natural Antibacterial Agents

Experimental group (based on beef stock)	Immediately after cooking broth (CFU / L)			After 6 hours at room temperature
	Total bacteria	Heat resistant bacteria	Fungus	Total bacteria	Heat resistant bacteria	Fungus
1) Antibacterial free broth	5.0E + 03	4.1E + 02	2.9E + 01	7.2E + 06	1.5E + 04	9.7E + 03
2) broth with antibacterial agent (calcium oxide) [calcium preparation]	1.6E + 01	3.0E + 01	0	2.0E + 01	8.2E + 01	0
3) broth with antibacterial agent (vitamin B1 lauryl sulfate) [surfactant]	3.2E + 01	1.5E + 01	0	5.8E + 01	6.4E + 01	0
4) Antibacterial (fermented extract) broth added [bacteriocin]	4.5E + 01	2.8E + 01	0	3.5E + 01	3.4E + 01	0

As shown in Table 9 and FIG. 5, the broth added with the natural antimicrobial agent (calcium, surfactant, and fermented extract) was reduced overall in the total bacterial count, heat-resistant bacterial count, and fungal water immediately after the preparation of the broth, compared to the broth without the added broth. Specifically, the total number of bacteria was reduced to 10 ² CFU / L level, the number of heat-resistant bacteria and fungi was reduced to 10 ¹ CFU / L level, and especially in the case of fungi, the microbial stability was confirmed at the sterile level.

In addition, even after 6 hours at room temperature, the total number of bacteria, heat-resistant bacteria and fungi increased as compared to the broth immediately after preparation, and the microbial stability was low. The total number of bacteria, heat resistant bacteria and fungi were all increased to less than 10 ¹ , indicating high microbial stability.

Experimental Example 3: Evaluation of Quality of Products Including Stock of the Present Application and Stock of the Present Application

Sensory evaluation (five-point scale method) was carried out for the overall taste, rich taste, and appearance of the broth of the present application and the product including the broth of the present application, and the results are shown in Tables 10 and 11. Specifically, the quality of the broth of the present application prepared by the method of Preparation Example 1 was compared with that of the conventional broth. Specifically, the conventional broth is an extract, purified water or a broth made from extract is 1 to 10% by weight (W / W) extract (ES food ingredients, beef, fork, chicken seasoning extract, etc.) or seasoned powder (ES food) Raw materials, seasoned beef seasoning, chicken seasoned powder, etc.) were prepared in a step of heating at about 90 to 100 ° C. and 5 to 20 minutes, and the broth of the present application was prepared by the preparation method of Preparation Example 1.

Quality evaluation result of this application broth

Broth raw	Overall taste (5-point scale method)	Juicy broth flavor	Appearance (color)
Extract (beef ribs, sunny place), purified water	3.5 a	3.6 a	3.5 a
Spare Ribs and Spiced Vegetables	3.9 b	3.9 b	3.9 b
Extract (chicken meat, chicken feet)	3.6 a	3.7 a	3.6 a
Chicken Meat, Chicken Bone, Spiced Vegetables	3.9 b	3.9 b	3.9 b
Extract (anchovy, kelp)	3.7 a	3.5 a	3.6 a
Anchovies, kelp and spices	3.9 b	3.8 b	3.9 b

* Significance difference test ( P <0.05), no significant difference

As shown in Table 10, compared to the conventional broth, the present stock broth was confirmed to have a statistically significant difference ( p <0.05) in all evaluation items.

Quality evaluation results of products containing broth of the present application

Soup, type of soup	Broth raw	Overall taste (5-point scale method)	Juicy broth flavor	Appearance (color)
Spare Ribs Soup	Extract (beef ribs, sunny place), purified water	3.6 a	3.6 a	3.5 a
	Spare Ribs and Spiced Vegetables	3.9 b	4.0 b	3.9 b
Chicken Beef Soup	Extract (chicken meat, chicken feet)	3.6 a	3.6 a	3.5 a
	Chicken Meat, Chicken Bone, Spiced Vegetables	3.9 b	3.9 b	3.9 b
Seaweed soup (anchovy daishima broth)	Extract (anchovy, kelp)	3.7 a	3.6 a	3.6 a
	Anchovies, kelp and spices	3.9 b	3.9 b	3.9 b

* Significance difference test ( P <0.05), no significant difference

As shown in Table 11, the product containing the broth of the present application compared to the product containing the extract / powder-heated broth, the appearance considering the overall taste, umami, color was 0.2-0.4 points higher by item.

As a result of the above research, the method of manufacturing heated extractive broth using various meat, seafood and vegetable raw materials is applied to manufacturing various cooking convenience foods such as soup, soup, stew, side dish, and cooking. The sensory quality improvement effect was significantly significant, and thus, the new broth production method obtained through this application was found to be a useful technology that can be utilized for the development of differentiated refrigeration and processed food at room temperature in the future.

Claims (10)

1. One or more ingredients selected from the group consisting of meat, seafood and spices

    Primary heating in water at 90-100 ° C. for 3 to 35 minutes;

   Secondary heating the first heated raw material in water at 80 to 140 ° C. for 20 to 190 minutes; And

   Sterilizing the broth extracted in the second heating step by heating for 10 to 60 minutes at a temperature of 90 to 130 ℃

   A broth composition manufacturing method comprising a.
2. The method of claim 1,

   Further comprising the step of dyeing the raw material with a dyeing agent comprising any one or more selected from spices, spices vegetables, cooking liquor, oil, vinegar, lemon juice, coffee powder and green tea powder, broth composition manufacturing method.
3. The method of claim 1,

   After the first heating step, further comprising the step of washing the heated raw material with cold water, broth composition manufacturing method.
4. The method of claim 1,

   The second heating step is to heat the first heated raw material at a temperature of 105 ~ 130 ℃ 25 ~ 100 minutes, the broth composition manufacturing method.
5. The method of claim 1,

   In the second heating step further comprises a natural antibacterial agent comprising at least one selected from the group consisting of organic acids, alcohols, surfactants, bacteriocins and calcium preparations, broth composition manufacturing method.
6. The method of claim 5,

   Natural antimicrobial agent is added to the secondary heating step in addition to 0.005 to 2.5% by weight (W / W) relative to the total weight of the raw material, broth composition manufacturing method.
7. The method of claim 1,

   The sterilizing step is made at 115 to 125 ℃, broth composition manufacturing method.
8. The method of claim 1,

   The prepared broth composition comprises a total number of bacteria immediately after the manufacture 1.0X10 ² Less than CFU / L, heat-resistant bacteria less than 1.0X10 ² CFU / L, the number of fungi is less than 1.0X10 ¹ CFU / L, broth composition manufacturing method.
9. The method of claim 1,

   The broth composition is 2-Pentyl-Furan greater than 0 and less than 3.0 µg / 100g, 2-Heptanal greater than 0 and less than 1.0 µg / 100g, Octanone greater than 0 and less than 1.0 µg / 100g, method of producing a broth composition.
10. Firstly heating at least one raw material selected from the group consisting of meat, seafood and spices for 3 to 35 minutes in water at 90 to 100 ° C .;

    Secondary heating the first heated raw material in water at 80 to 140 ° C. for 20 to 190 minutes; And

    Sterilizing the broth extracted in the second heating step by heating for 10 to 60 minutes at a temperature of 90 to 130 ℃

    Retort broth composition, characterized in that it comprises a.

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