Protein-containing broth

Abstract

The protein-containing broth according to the present invention may comprise 5 to 8 parts by weight of sugar, 0.5 to 1.5 parts by weight of hydrated glucose, 1 to 2 parts by weight of vinegar, 0.3 to 0.8 parts by weight of cider syrup, 0.2 to 0.6 parts by weight of refined salt, 0.05 to 0.15 parts by weight of hydrated citric acid, 1 to 5 parts by weight of a protein raw material, and 82 to 92 parts by weight of purified water.

Description

Technology Field

[0001] The present invention relates to a protein-containing broth. Background Technology

[0002] The National Institute of Food Science and Technology, under the Rural Development Administration, has developed a new rice variety called Baromi. Baromi possesses numerous advantages, including: 1) the ability to dry mill without soaking, which lowers production costs and makes it suitable for processing; 2) reduced pre-harvest sprouting, resulting in excellent storability; 3) superior resistance to pests and diseases; 4) excellent adaptability to late-season cultivation, leading to high yields per unit area; and 5) the potential for widespread use in the development of various food products utilizing rice flour. Baromi has a lower unit price than conventional rice. Unlike existing rice, which requires soaking, grinding, and drying to complete milling, Baromi can be ground and milled without soaking, making it suitable for processing as it simplifies the process and reduces costs. By manufacturing rice noodles using this Baromi and using HMR (Home Meal Replacement) broth suitable for them, the consumption of rice noodles can be further promoted.

[0003] There has been research on the positioning of broth, and broth manufacturing methods included cold noodle broth made using poultry by-products, fish broth using a high-pressure heat extraction method, red snow crab broth, and snow crab broth. Additionally, there was the development of solid broth in a solid form, and cold noodle broth made using only vegetables, fruits, and seaweed. Furthermore, natural broth made using only Gijang anchovies and kelp, and multi-functional clam broth reflecting the convenience consumption trend using clams were developed.

[0004] Recently, the food industry has shown a distinct trend of differentiating products by adding functional benefits. In particular, research and development aimed at supplementing protein into rice-based (carbohydrate-heavy) diets is gaining attention to address issues within the domestic rice industry, such as declining rice consumption. Notably, the domestic broth market is estimated by the industry to be worth approximately 200 billion won, primarily featuring broths for cold noodles (naengmyeon), udon, anchovies, and beef bone stock; these products are categorized into those for restaurants and those for Home Meal Replacements (HMR). Notably, the HMR cold noodle market is expanding, driven by noodle products, with growth reaching 30 billion won in 2020, 50 billion won in 2021, and the 60 billion won range in 2022. Meanwhile, the protein beverage sector is experiencing significant growth in the food market, driven by the functional food trend, with the domestic protein market estimated to reach 400 billion won in 2022.

[0005] The information described above may be provided as related art for the purpose of aiding understanding of the present disclosure. No claim or determination is made as to whether any of the foregoing may be applied as prior art related to the present disclosure. The problem to be solved

[0006] The present invention is derived (conceived) as a result of the research of the project 'Development of HMR Protein Broth' and provides a protein-containing broth. Specifically, the present invention aims to provide a protein-containing broth that offers protein functionality in the HMR field and creates new value in the broth market. means of solving the problem

[0007] The protein-containing broth according to the present invention may comprise 5 to 8 parts by weight of sugar, 0.5 to 1.5 parts by weight of hydrated glucose, 1 to 2 parts by weight of vinegar, 0.3 to 0.8 parts by weight of cider syrup, 0.2 to 0.6 parts by weight of refined salt, 0.05 to 0.15 parts by weight of hydrated citric acid, 1 to 5 parts by weight of a protein raw material, and 82 to 92 parts by weight of purified water.

[0008] The protein raw material of the protein-containing broth according to the present invention may be at least one of WPI whey protein isolate powder, WPI whey protein isolate powder, whey protein, WPC whey protein powder, low molecular weight young collagen peptide, low molecular weight fish collagen, vegetable pea protein powder, ISP soy protein, isolated soy protein, or isolated soy protein ISP.

[0009] According to the present invention, the protein raw material of the protein-containing broth may be low molecular weight collagen peptide.

[0010] According to the present invention, the protein raw material, which is the low molecular weight collagen peptide, may be included in an amount of 3 parts by weight of the protein-containing broth.

[0011] The protein source of the protein-containing broth according to the present invention may be low molecular weight fish collagen.

[0012] According to the present invention, the protein raw material of the protein-containing broth may be WPI isolated whey protein powder.

[0013] The protein-containing broth according to the present invention may further include 1 to 3 parts by weight of beef extract. Effects of the invention

[0014] According to the present invention, which was derived (or devised) as a result of the research of the project 'Development of HMR Protein Broth', the present invention can provide a protein-containing broth. Brief explanation of the drawing

[0015] Figure 1 is a diagram illustrating a protein raw material. Figure 2 is a diagram illustrating a diluted solution of a protein raw material. Figure 3 is a diagram illustrating the color of broth in which selected protein ingredients are added in different weight parts. Figure 4 is a diagram illustrating the degree of sedimentation in broth in which selected protein raw materials are added in different weight parts. FIG. 5 is a drawing illustrating a protein-containing broth prepared according to one embodiment. Specific details for implementing the invention

[0016] The terms used in this invention have been selected based on currently widely used general terms whenever possible, taking into account their functions within the invention; however, these terms may vary depending on the intent of those skilled in the art or the emergence of new technologies. Additionally, in specific cases, terms have been arbitrarily selected by the applicant, and in such cases, their meanings will be described in detail in the relevant description of the invention. Therefore, the terms used in this invention should be defined not merely by their names, but based on their meanings and the overall content of the invention.

[0017] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0018] The numerical range includes the values ​​defined in the above range. All maximum numerical limits given throughout the invention include all lower numerical limits as clearly written. All minimum numerical limits given throughout the invention include all higher numerical limits as clearly written. All numerical limits given throughout the invention will include all better numerical ranges within a wider numerical range, as clearly written.

[0019] The present invention is described below based on embodiments of the present invention.

[0020] The present invention relates to a protein-containing broth derived (conceived) as a result of research on the project 'Development of HMR Protein Broth'.

[0021] In the following, a protein-containing broth of the present invention according to embodiments may be described.

[0022] Selection of protein sources

[0023] To select protein ingredients for HMR products, a total of 10 protein powder samples were prepared (4 animal-derived, 2 fish-derived, 3 plant-derived, etc.). The proteins were evaluated based on a comprehensive assessment of water solubility, sensory characteristics (taste, aroma), and unit price. Specifically, regarding water solubility, no precipitates or turbidity should occur in the final broth, and the protein must harmonize with the broth's flavor (e.g., it must be free from unsuitable elements such as fishy taste or off-flavor).

[0024] To this end, sensory evaluation was performed on 10 types of protein raw materials (e.g., WPI isolated whey protein powder (100) of FIG. 1, WPI isolated whey protein powder (110), whey protein (120), WPC whey protein powder (130), low molecular weight young collagen peptide (140), low molecular weight fish collagen (150), plant pea protein powder (160), ISP soy protein (170), isolated soy protein (180), isolated soy protein ISP (190)). Specifically, 10 types of protein raw materials were diluted 10 times in distilled water, mixed with a vortex mixer for 1 minute, and left at 25°C for 1 hour to perform a sensory evaluation on the diluted solution (e.g., WPI isolated whey protein powder diluted solution (200), WPI isolated whey protein powder diluted solution (210), whey protein diluted solution (220), WPC whey protein powder diluted solution (230), low molecular weight young collagen peptide diluted solution (240), low molecular weight fish collagen diluted solution (250), plant-based pea protein powder diluted solution (260), ISP soy protein diluted solution (270), isolated soy protein diluted solution (280), isolated soy protein ISP diluted solution (290) of FIG. 2). In one embodiment, the WPI isolated whey protein powder (100) and the WPI isolated whey protein powder (110) may be protein raw materials manufactured by different manufacturers.

[0025] Twelve people, including 6 researchers, 5 quality control team members, and 1 research supervisor, conducted the sensory evaluation using a 9-point scale. The evaluation of 10 types of protein raw materials is shown in Tables 1 and 2 below.

[0026] item WPI isolated whey protein powder dilution (200) WPI isolated whey protein powder dilution solution (210) Whey protein diluted solution (220) WPC whey protein powder dilution (230) Low molecular weight collagen peptide diluted solution (240) Solution color milk white light yellow light yellow milk white light yellow turbidity of the solution muddiness Somewhat turbid Somewhat turbid muddiness lucidity precipitation Weak precipitation No sedimentation Weak precipitation No sedimentation No sedimentation taste mild milk powder taste Mild milk powder taste Mild milk powder taste somewhat strong powdered milk taste mild fishy taste already doesn't exist doesn't exist doesn't exist doesn't exist Some occurrence Off-flavor Formula odor doesn't exist doesn't exist Formula odor Fishy odor Overall taste mild milk powder taste Mild milk powder taste Mild milk powder taste somewhat strong powdered milk taste mild fishy taste 9-point scale 6 8 7 7 9

[0027] item Low molecular weight fish collagen diluted solution (250) Diluted vegetable pea protein powder (260) ISP soy protein diluted solution (270) Diluted isolated soy protein solution (280) Diluted soy protein ISP solution (290) Solution color transparency light flesh color flesh color light flesh color flesh color turbidity of the solution lucidity Somewhat turbid Unable to maintain solution state Somewhat turbid Somewhat turbid precipitation No sedimentation Strong precipitation Gel formation Weak precipitation Strong precipitation taste A slight fishy taste creamy bean flavor Strong creamy bean flavor A mild, creamy bean flavor A mild, creamy bean flavor already Some occurrence Some occurrence generation Some occurrence Some occurrence Off-flavor A faint fishy odor Beefy odor of soybeans Beefy odor of soybeans A faint beany smell occurs A faint beany smell occurs Overall taste A slight fishy taste creamy bean flavor Strong creamy bean flavor A mild, creamy bean flavor A mild, creamy bean flavor 9-point scale 9 5 2 5 5

[0028] As a result of the sensory evaluation, the WPI isolated whey protein powder dilution (200) was evaluated as having low sensory preference, as it is milky white and turbid, has a weak precipitate, and has no off-flavor but has a milk powder odor. The WPI isolated whey protein powder dilution (210) was evaluated as having relatively high preference, as it is light yellow and somewhat turbid, has no off-flavor or precipitate, but has a faint milk powder taste. The whey protein dilution (220) was evaluated as having a moderate level of preference, as it is light yellow and somewhat turbid, has a weak precipitate, and is decent in terms of taste and aroma. The WPC whey protein powder dilution (230) was evaluated as having a moderate level of preference, as it is milky white and has no precipitate but is turbid, has a somewhat strong milk powder taste, and has a milk powder odor. The low molecular weight young collagen peptide dilution (240) was evaluated as excellent in terms of sensory evaluation, as the solution was light yellow, clear, and free of precipitates, and although it had a weak fishy taste and a slightly fishy odor, it had the highest overall preference. The low molecular weight fish collagen dilution (250) formed a clear solution without precipitates and had a weak fishy taste and a slightly fishy odor, but it was evaluated as excellent in terms of sensory evaluation. The vegetable pea protein powder dilution (260) was evaluated as having a low preference because it was light flesh-colored, somewhat turbid, had a lot of precipitates, and had a bean-like odor. The ISP soy protein dilution (270) was evaluated as having a very low preference because it was flesh-colored, had a gel formed, did not maintain the solution state properly, had a strong creamy bean taste, and had a bean-like odor. The isolated soy protein dilution (280) was evaluated as having a moderate preference because it had precipitates and a fishy odor. The isolated soy protein ISP diluted solution (290) was evaluated as having low palatability due to strong precipitation.

[0029] As a result of sensory evaluation of dilutions based on 10 types of protein raw materials (e.g., WPI isolated whey protein powder dilution (200), WPI isolated whey protein powder dilution (210), whey protein dilution (220), WPC whey protein powder dilution (230), low molecular weight young collagen peptide dilution (240), low molecular weight fish collagen dilution (250), plant-based pea protein powder dilution (260), ISP soy protein dilution (270), isolated soy protein dilution (280), isolated soy protein ISP dilution (290)) of FIG. 2, low molecular weight young collagen peptide (150) was selected as a suitable protein raw material. In addition, the low molecular weight collagen peptide (150) does not produce precipitates and has obtained high scores in sensory evaluations. Since it has a low molecular weight and excellent solubility among animal-derived raw materials, it has the advantage of having a low risk of turbidity or precipitation in broth.

[0030] Selection of protein ingredient input amount

[0031] In order to determine the optimal amount of selected low molecular weight collagen peptide (150), the low molecular weight collagen peptide (150) was mixed in between 1.0 and 5.0 parts by weight to produce broth (e.g., broth with 1 part by weight added (310), broth with 2 parts by weight added (330), broth with 3 parts by weight added (350), broth with 4 parts by weight added (370), broth with 5 parts by weight added (390) of FIG. 3 or FIG. 4), and the color, turbidity, and presence of sediment of the produced broth were compared.

[0032] As a result, referring to FIG. 3, it was confirmed that the color becomes darker as the amount of low molecular weight collagen peptide (150) added increases. Also, referring to FIG. 4, it was confirmed that when the amount of low molecular weight collagen peptide (150) added is a partial weight part (e.g., 1 weight part, 2 weight parts), a precipitate is formed.

[0033] From a consumer perspective, the presence of sediment in the broth could be mistaken for product spoilage, so amounts containing sediment (e.g., 1 part by weight, 2 parts by weight) were excluded. Twelve people, including 6 researchers, 5 members of the quality control team, and 1 research supervisor, conducted the sensory evaluation using a 9-point scale. The evaluation of the solutions according to the input amounts of the five types of proteins is shown in Table 3 below.

[0034] division Add 1 part by weight of protein to the broth (310) Add 2 parts by weight of protein to the broth (330) 3 parts by weight of protein added to broth (350) 4 parts by weight of protein added to broth (370) 5 parts by weight of protein added to broth (390) appearance Appearance 8 8 9 9 8 Color 8 8 9 8 8 transparency 9 9 8 8 7 Presence of floating debris 9 9 9 9 9 Turbidity 9 9 9 9 9 incense Meat flavor 8 8 8 9 9 fresh scent 9 9 8 7 7 This taste 9 9 9 9 9 taste Salty taste 9 9 9 9 9 sweetness 9 9 9 8 8 Umami 7 7 8 9 9 acidity 8 8 9 8 8 already 9 9 9 9 9 Overall preference 8 8 9 8 7 analyze pH 4.06 4.21 4.36 4.43 4.48 BX 10.9 12.1 13.2 14.5 15.8 salinity 0.84 0.83 0.82 0.81 0.8

[0035] When 3 parts by weight of low molecular weight collagen peptide (150) were added, there was no precipitate in the solution, and the color, meat flavor, and sour taste were balanced, so it was determined to be the most suitable as a result of sensory evaluation.

[0036] Example of implementation

[0037] The HMR broth according to the example may contain (1) 6.50 parts by weight of sugar (e.g., white sugar), (2) 1.50 parts by weight of beef extract (e.g., beef extract), (3) 1.00 parts by weight of hydrated glucose, (4) 1.50 parts by weight of vinegar, (5) 0.50 parts by weight of cider syrup, (6) 0.40 parts by weight of refined salt, (7) 0.10 parts by weight of hydrated citric acid, (8) 3.00 parts by weight of a protein raw material (e.g., low molecular weight young collagen peptide), and (9) 84.50 parts by weight of purified water. The above formulation ratio is an exemplary composition and may be partially modified according to product characteristics or consumer preferences. For example, the protein raw material may be replaced with low molecular weight fish collagen or WPI isolated whey protein powder.

[0038] The HMR broth according to the embodiment can be produced through (1) a first mixing and heating step, (2) a second mixing and heating step, (3) a third mixing step, (4) a fourth mixing step, (5) a cold water correction and stirring step, and (6) a packaging step.

[0039] (1) First mixing and heating step

[0040] First, pre-measured purified water, glucose, refined salt, citric acid, and beef extract are weighed and first added to a mixing container equipped with a stirrer (e.g., a general stirrer or a low-speed mixer). The first added broth is heated to about 95 to 105°C for 5 to 15 minutes. In one embodiment, the beef extract may be at least one of brisket concentrate, beef brisket base, beef extract, beef complex base No. 1, or beef extract.

[0041] (2) Second mixing and heating step

[0042] Afterwards, (1) sugar is measured and added to the broth prepared in the first mixing and heating step. The broth added in the second step is heated to about 95 to 105°C for 65 to 75 minutes.

[0043] (3) Third mixing step

[0044] Afterwards, (2) protein raw materials are weighed and added to the broth prepared in the second mixing and heating step.

[0045] (4) 4th mixing step

[0046] Afterwards, (3) vinegar and cider syrup are measured and added to the broth prepared in the third mixing step for the fourth time.

[0047] (5) Cold water correction and stirring step

[0048] Afterwards, (4) cold water is measured and added to the broth prepared in the fourth mixing step, and stirred for 10 to 20 minutes.

[0049] (6) Packaging step

[0050] Afterwards, (5) the quality of the broth prepared in the cold water correction and stirring step is checked (e.g., salinity 5.5 to 6.5, sugar content (Brix) (or oyster sugar content) 6.5 to 7.5, pH 4 to 5), 330g of the broth is filled into a packaging pack (e.g., broth (400) of FIG. 5), and frozen at a temperature of minus 18 degrees or lower for more than 48 hours.

[0051] The protein-containing broth prepared according to an embodiment of the present invention has the advantage of improving the nutritional value of HMR (Home Meal Replacement) broth by increasing the protein content, while minimizing turbidity and sedimentation by using high-quality protein raw materials such as low-molecular-weight young collagen peptides, and maintaining the beef flavor and appearance of the broth. In particular, by optimizing the amount of protein input, the color, transparency, and meaty aroma preferred by consumers are achieved, and a high-protein premium broth with enhanced umami and flavor compared to existing broths can be provided.

Claims

Claim 1 Protein-containing broth comprising 5 to 8 parts by weight of sugar, 0.5 to 1.5 parts by weight of hydrated glucose, 1 to 2 parts by weight of vinegar, 0.3 to 0.8 parts by weight of cider syrup, 0.2 to 0.6 parts by weight of refined salt, 0.05 to 0.15 parts by weight of hydrated citric acid, 1 to 5 parts by weight of protein raw material, and 82 to 92 parts by weight of purified water. Claim 2 In claim 1, the protein raw material is a protein-containing broth that is at least one of WPI whey protein isolate powder, whey protein, WPC whey protein powder, low molecular weight young collagen peptide, low molecular weight fish collagen, vegetable pea protein powder, ISP soy protein, isolated soy protein, or isolated soy protein ISP. Claim 3 In claim 2, the protein raw material is a protein-containing broth containing low molecular weight collagen peptide. Claim 4 In claim 3, the protein-containing broth containing 3 parts by weight of the protein raw material, which is the low molecular weight collagen peptide. Claim 5 In claim 2, the protein raw material is a protein-containing broth that is low molecular weight fish collagen. Claim 6 In claim 2, the protein raw material is a protein-containing broth that is WPI isolated whey protein powder. Claim 7 The protein-containing broth of claim 4, further comprising 1 to 3 parts by weight of beef extract.

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