How to prepare a highly nutritious soup

Abstract

The goal is to obtain a highly nutritious soup while fully utilizing the inherent potential of the raw materials. [Solution] In the present invention's method for preparing a highly nutritious soup, the bones of an edible animal are boiled for a required time to extract the nutrients contained in the bones into a broth. Then, the bones are removed from the broth, and egg whites and minced meat are mixed into the broth and heated to adjust the nutrients contained therein, thereby obtaining a highly nutritious soup in which the protein concentration is increased and the lipid concentration is decreased.

Description

Technical Field

[0001] The present invention relates to a method for cooking a highly nutritious soup using the bones of edible animals to cook a soup with high nutritional value.

Background Art

[0002] Consommé soup is a Western-style transparent soup that is widely eaten in high-class restaurants as well as ordinary households. As a general method for producing consommé soup, first, water is added to animal raw materials (meat, bones, etc.) and plant raw materials (raw vegetables, spices, etc.) and heated over fire, and the broth is extracted in a slightly boiling state for 2 to several hours. Broth is used as soup, sauce, or dashi for various dishes in Western cuisine. To this broth, further animal raw materials (meat, bones, etc.) and plant raw materials (raw vegetables, spices, etc.) are added and heated over fire, and the broth is extracted while carefully removing the scum in a slightly boiling state for 2 to several hours. The resulting consommé soup is made by filtering it through a filter cloth or the like. After cooling this consommé soup, egg white is added and heated to adsorb impurities or scum to the coagulated egg white, and by filtering it through a filter cloth or the like, a clearer consommé soup can be obtained.

[0003] In such a method for producing consommé soup, although the astringency and the like contained in the raw materials are removed, and a Western-style clear and delicious soup having a complex flavor derived from the raw materials and a mellow richness and a so-called cooked flavor produced by simmering can be created, it requires a great deal of time and effort for its preparation, and particularly, it is not suitable for mass production. Therefore, as a technology related to the production of soup that addresses some technical issues such as shortening the cooking time, there are technologies for instant consommé soup containing ground raw onions and animal extract and / or yeast extract solution (for example, see Patent Document 1), and technologies for mixing animal extract and plant extract and heating the obtained mixture at 80 to 100°C for 15 minutes or more (for example, see Patent Document 2).

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Patent No. 4275605 [Patent Document 2] Japanese Patent Application Publication No. 2-245169 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, cooking methods that use animal extracts to shorten cooking time only aim to achieve clarity without cloudiness or other visual imperfections while maintaining the flavor of the soup. They do not fully bring out the inherent potential of the raw materials such as animal products, and are merely suitable for mass-producing soups of average or slightly above-average quality.

[0006] Therefore, the present invention aims to produce a highly nutritious soup while fully utilizing the inherent potential of the raw materials. [Means for solving the problem]

[0007] To solve the aforementioned technical problems, the inventors of this invention diligently conducted research and, in particular, significantly revised each cooking step of consommé soup in consideration of the characteristics of the raw materials, and discovered a cooking method that contains a large amount of nutrients such as protein. Specifically, the cooking method for the highly nutritious soup of the present invention is characterized by boiling the bones of edible animals for a required time to dissolve the nutrients contained in the bones into a broth, removing the bones from the broth, then mixing egg whites and minced meat into the broth and heating it to adjust the amount of nutrients.

[0008] Regarding the boiling of animal bones for a required time, the boiling time has been re-evaluated. Instead of the usual boiling time of 2 to several hours in a simmering state to extract bouillon, the present invention involves boiling the animal bones for a time exceeding that extraction time. According to a preferred embodiment of the present invention, the boiling time for the animal bones is, for example, in the range of 28 hours or more, more preferably in the range of 35 hours or more, even more preferably in the range of 40 hours or more, and even more preferably in the range of 45 hours or more. Experiments conducted by the inventors of this invention have shown that the longer the boiling time for animal bones, the greater the tendency for nutrients to be extracted into the broth.

[0009] Furthermore, according to a preferred embodiment of the present invention, bones are removed from the broth, and then egg whites and minced meat are mixed into the broth and heated to adjust the nutrients in the broth. This heating adjustment may include adjustments to increase the proportion of protein contained in the nutrients or adjustments to decrease the proportion of lipids contained in the nutrients.

[0010] From the perspective of promoting health and maintaining muscle strength, the demand for protein in particular is increasing. If the amount of protein in soup is set to a certain value (for example, 5.0g) per 100g of soup, the cooking time for the bones of edible animals can be determined according to that protein content, making it possible to prepare a highly nutritious soup.

[0011] Examples of edible animals whose bones are used in the preparation method for the highly nutritious soup of the present invention include animals such as cattle, pigs, horses, sheep, goats, buffalo, deer, wild boars, rabbits, and bears, as well as birds such as chickens, turkeys, ducks, domestic ducks, ostriches, and pheasants, and marine life such as tuna, bonito, yellowtail, salmon, anglerfish, sharks, dolphins, or whales. The bones may include bone marrow and may have some meat remaining on them. The bones used may be a single type (for example, only calf bones), or a combination of several types of bones may be used (for example, calf and chicken bones).

[0012] In the method for preparing a highly nutritious soup according to the present invention, when boiling the bones of edible animals for the required time, kelp may be placed in water to make kelp water, and the kelp used in the kelp water may be boiled for the required time and then returned to the broth. By doing so, a highly nutritious soup with a strong kelp flavor can be produced.

[0013] Furthermore, in the method for preparing the highly nutritious soup of the present invention, in addition to boiling the bones of edible animals for the required time under atmospheric pressure, the boiling time of the bones can be extended to 4 hours or more, more preferably 5 hours or more, and even more preferably 6 hours or more, by using a pressurized device such as a pressure cooker or pressure vessel. In addition, the pressure in the pot or vessel when boiling the bones of edible animals for the required time may be set to, for example, a range of 1.6 to 2.4 atmospheres, more preferably 1.8 to 2.2 atmospheres.

[0014] Furthermore, in the method for preparing the highly nutritious soup of the present invention, papain enzyme can be added after heating to adjust the nutrients. By adding papain enzyme, the extracted proteins can be reduced in molecular weight.

[0015] Another method for preparing a highly nutritious soup according to the present invention is characterized by boiling the bones of edible animals for a required time to extract the nutrients contained in the bones into a broth, then removing the bones from the broth to achieve a protein concentration of 6g / 100g or more, and then mixing egg whites and minced meat into the broth and heating it to adjust the protein concentration of the soup to 8g / 100g or more. By increasing the protein concentration in two stages, it is possible to prepare a superior soup with adjusted nutritional value. [Brief explanation of the drawing]

[0016] [Figure 1] This is a schematic flowchart illustrating the steps involved in preparing a highly nutritious soup according to an embodiment of the present invention. [Figure 2] This graph shows the relationship between cooking time and protein content in the cooking method for a highly nutritious soup according to an embodiment of the present invention. [Figure 3]This bar graph shows the demilitarization of proteins by adding papain enzyme in the cooking method for a highly nutritious soup according to an embodiment of the present invention. [Modes for carrying out the invention]

[0017] One embodiment of the method for preparing the highly nutritious soup of the present invention will be described with reference to the drawings. Figure 1 is a schematic flowchart illustrating the steps of the preparation method for the highly nutritious soup. Water 12 is placed in a relatively large metal container pot 11, such as a stockpot, and bones 13 of edible animals, such as calves or chickens, are placed in the container. The bones 13 are left in the water 12 for, for example, 24 hours to allow the blood to be removed. This blood removal process can also be done under running water. In parallel with this blood removal process, kelp 14 is placed in the water in the pot 16 to make kelp water 15. Once the kelp water 15 is made, the kelp 14 is removed from the kelp water 15 and stored for later use.

[0018] Next, the kelp water 15 prepared in pot 16 is added to pot 17, or the pot in which the kelp water 15 was prepared is used as is. Add seasonings such as salt and vinegar, then add the bones 13 that have been drained of blood to the kelp water 14 and boil. The boiling temperature in this case is in the range of 60°C to 96°C, and boil over medium or low heat for the required time, for example, 48 hours. Through this long boiling process, nutrients such as protein and collagen are extracted from the bones and bone marrow. It is important that the target protein ratio is obtained as a result of this long boiling process. For example, if the final high-nutrient soup has a protein ratio of 9g / 100g, it is desirable to obtain a protein ratio of about 7g / 100g, or for example, a protein ratio of about 6g / 100g to 8g / 100g would be sufficient. Also, during the long boiling process, scum and oil will float to the surface, so it is desirable to remove them. Alternatively, instead of long simmering, you can use a pressure cooker or pressure vessel to create a pressurized environment; the use of such a device will be discussed later.

[0019] Following such a long-time bone stewing operation, using a filter 19 or the like, the broth 18 from which unnecessary residues have been removed is obtained. At this time, the kelp 14 stored beforehand is put back, and the broth 18 is cooled over a period of about one night. The kelp 14 is removed from the broth 18 after cooling the broth 18 and before adding the following minced meat 20 and egg white 21.

[0020] Next, the minced meat 20, egg white 21, and aromatic vegetables 22 are added to simultaneously increase the nutrient protein and reduce the lipid. For example, minced beef and minced chicken are used for the minced meat 20. The minced meat 10 improves the protein concentration and adsorbs the fine particles and impurities in the broth 18, promoting the clarification of the final soup. Similarly, the egg white 21 also adsorbs the fine particles and impurities in the broth 18, promoting the clarification of the final soup. As the aromatic vegetables 22, for example, onions, carrots, celery, etc. are used. These aromatic vegetables 22 are used after being finely chopped before adding. For example, if the broth 18 is 50 kg, the ingredients can be selected in amounts such as 1 kg of egg white 21, 4 kg of minced meat 20, and for the aromatic vegetables 22, 1 kg of onion, 400 g of carrot, and 200 g of celery.

[0021] Regarding these minced meat , egg white 21, and aromatic vegetables 22, for example, the egg white 21 is cracked into a bowl from a raw egg, then the minced meat 20 and the aromatic vegetables 22 are put into the bowl and stirred well. This is added to the cooled broth 18, and the whole is stirred well so that the mixture of these minced meat 20, egg white 21, and aromatic vegetables 22 spreads throughout the broth 18. Next, the pot 23 is set to medium heat and gradually heated. The heating conditions in this case are, for example, in the range of 60°C to , and heating is carried out for about 30 minutes to 2 hours. As heating progresses, the mixture 25 will float and solidify on the surface of the broth 18 in the pot 23. During heating, it is not stirred too much with a spatula 24 or a side-mouthed ladle or the like, and the temperature of the broth 18 is controlled to rise slowly, and for example, the temperature is controlled to maintain 94°C to 96°C. The solidified mixture 25 improves the protein concentration and adsorbs the fine particles and impurities in the broth 18, promoting the clarification of the final soup.

[0022] Once most of mixture 25 has solidified, ladle out stock 18 slowly from the edge of the pot using a ladle or the like, and strain it through a fine mesh or cheesecloth. This results in highly nutritious soup 26. Highly nutritious soup 26 is a clear soup without turbidity, and since kombu is also used as stock, it has a good flavor and a soup with a deep taste is completed. And it has been clarified by experiments conducted by the inventors of the present case that the concentration of protein has increased and the concentration of lipids has decreased.

[0023] The inventors of the present case have repeated numerous trial productions and found that a soup with an extremely high protein concentration can be obtained from long-term boiling of bones and adjustment of nutrients using minced meat, egg whites, etc. Referring to FIG. 2 here, the relationship between the boiling time of bones and protein will be explained. At a boiling time of 12 hours, which is significantly longer than the 2 to several hours that is the normal boiling time of consommé soup, the measured protein concentration is 4.5 g / 100 g. At a boiling time of 24 hours, the measured protein concentration is 5.3 g / 100 g. At a boiling time of 36 hours, the measured protein concentration is 6.6 g / 100 g. At a boiling time of 48 hours, the measured protein concentration is 6.8 g / 100 g, and these results were obtained. And the adjustment of nutrients using minced meat, egg whites, etc. for the stock extracted at this boiling time of 48 hours is shown as C in the figure. The data at C shows that the measured protein concentration is 9.9 g / 100 g, and a very high protein concentration could be obtained even when compared with a soup simply made by boiling bones for a long time.

[0024] Here, since an increase in protein of about 2.6 g / 100 g to 3.3 g / 100 g can be expected by adjusting nutrients using minced meat, egg whites, etc., for example, if the final target protein ratio is about 8.5 g / 100 g, it is also possible to use the stock with a boiling time of bones of 24 hours or more, and it can still be said that it is a soup with a sufficiently high protein content.

[0025] Furthermore, regarding lipids, approximately 0.1g / 100g of lipids were measured after prolonged simmering. However, by adjusting the nutrients using minced meat and egg whites, the lipid level was reduced to an extremely low value of 0.05g / 100g or less. Specifically, the lipid concentration was measured at 0.1g / 100g after 12 hours of simmering, 0.1g / 100g after 24 hours, 0.1g / 100g after 36 hours, and 0.1g / 100g after 48 hours. However, after adjusting the nutrients using minced meat and egg whites, the lipid level decreased to an extremely low value of 0.05g / 100g or less, clearly demonstrating that lipids are the primary cause of the reduction.

[0026] As described above, the present invention's method for preparing highly nutritious soup extracts nutrients such as protein by simmering animal bones for an extended period, and by adjusting the nutrients using minced meat and egg whites, the protein concentration is increased while the lipid concentration is decreased. Therefore, by using the present invention's method for preparing highly nutritious soup, it is possible to obtain a highly nutritious soup while fully utilizing the inherent potential of the raw materials.

[0027] For the long-term boiling of animal bones for consumption, a pressurized device such as a pressure cooker or pressure vessel can be used to boil the bones for 4 hours or more, more preferably 5 hours or more, and even more preferably 6 hours or more. Furthermore, the pressure in the pot or vessel used to boil the animal bones for the required time may be maintained at, for example, a range of 1.6 to 2.4 atmospheres, more preferably 1.8 to 2.2 atmospheres.

[0028] The inventors of this case obtained data before and after adjusting the nutrients using minced meat and egg whites, etc., for two patterns: 6 hours and 4 hours at 2.1 atmospheres, and 6 hours at 1.8 atmospheres. Specifically, Pattern B is the case where edible animal bones were boiled for 6 hours at 2.1 atmospheres, with B1 being the data before adjusting the nutrients using minced meat and egg whites, etc., and B2 being the data after adjusting the nutrients using minced meat and egg whites, etc. Pattern C is the case where edible animal bones were boiled for 4 hours at 2.1 atmospheres, with C1 being the data before adjusting the nutrients using minced meat and egg whites, etc., and C2 being the data after adjusting the nutrients using minced meat and egg whites, etc. Pattern D is the case where edible animal bones were boiled for 6 hours at 1.8 atmospheres, with D2 being the data after adjusting the nutrients using minced meat and egg whites, etc. The obtained nutrient data is shown in Table 1.

[0029] [Table 1]

[0030] These data show that instead of long boiling times, boiling can be performed using a pressurized device. Sufficient protein data can be obtained with 6 hours of boiling at 2.1 atmospheres (Pattern B), and good protein data can also be obtained with 4 hours of boiling at 2.1 atmospheres (Pattern C). Furthermore, a reduction in lipids is achieved in each of these patterns. Therefore, it has been verified that, in the cooking method for high-nutrient soup of the present invention, a highly nutritious soup can be obtained while fully drawing out the inherent potential of the raw materials by using a predetermined pressurized device.

[0031] Papain enzyme is a proteolytic enzyme classified as a cysteine ​​protease that breaks down proteins. Based on the hypothesis that it might be possible to reduce the molecular size of proteins extracted by the cooking method of the highly nutritious soup of the present invention by applying papain enzyme, the inventors verified whether or not molecular size reduction was actually achieved. The molecular weight distribution was measured using SDS-PAGE (electrophoresis)-gel filtration chromatography.

[0032] Figure 3 is a graph showing the change in protein molecular weight due to the addition of papain enzyme in the cooking method of a highly nutritious soup according to the present invention. The molecular weight distribution before the addition of papain enzyme is shown as a bar graph with fine dots (light color), and the molecular weight distribution after the addition of papain enzyme is shown as a bar graph with hatching (dark color). As shown in Figure 3, in the molecular weight distribution after the addition of papain enzyme, an increase in molecular weight in the 1000-3000 range and the 500-1000 range was clearly measured. In the molecular weight distribution before the addition of papain enzyme, the molecular weight in the range of less than 500 to 3000 was obtained to be less than 21%, but in the molecular weight distribution after the addition of papain enzyme, the molecular weight in the range of less than 500 to 3000 became 82%, indicating a significant increase.

[0033] This process of breaking down proteins into smaller molecules by adding papain enzyme reduces the amount of protein breakdown required in the digestive system, thus facilitating digestion and absorption. Furthermore, the reduced burden on the gastrointestinal tract means that less enzyme and stomach acid are needed for digestion. Additionally, the reduction in allergenicity can suppress the likelihood of allergic reactions. Therefore, when using a high-nutrient soup preparation method that incorporates papain enzyme to break down proteins into smaller molecules, it is considered particularly effective for patients with digestive system disorders, those recovering from surgery, and those with nutrient absorption problems. [Explanation of symbols]

[0034] 11, 16, 17, 23 Hot pot 12 water 13 bones 14. Kombu (kelp) 15. Kombu water 18 Broth 19 Filter 20 minced meat 21 Egg whites 22 Aromatic vegetables 24 Spatulas 25 mixture 26 High-Nutrient Soups

Claims

1. A method for preparing a highly nutritious soup, characterized by boiling the bones of edible animals under atmospheric pressure for 24 hours or more, or under a predetermined pressure for 4 hours or more, to extract nutrients including proteins and lipids contained in the bones into a broth, then removing the bones from the broth, thereby increasing the protein concentration in the broth to 5.3 g / 100 g or more, and then mixing egg whites and minced meat into the broth and heating it to create a clear, transparent soup while increasing the proportion of protein and decreasing the proportion of lipids in the soup.

2. A method for preparing a highly nutritious soup according to claim 1, characterized in that the egg white and the minced meat are mixed into the broth and then heated to adjust the protein concentration of the prepared soup to 8 g / 100 g or more.

3. A method for preparing a highly nutritious soup according to claim 1, characterized in that the time for boiling the bones of the edible animal under atmospheric pressure is in the range of 35 hours or more.

4. A method for preparing a highly nutritious soup according to claim 1, characterized in that when boiling the bones of the edible animal, the process is carried out under a predetermined pressure range of 1.6 atmospheres to 2.4 atmospheres.

5. A method for preparing a highly nutritious soup according to claim 1, characterized in that when boiling the bones of the edible animal for the required time, kelp is placed in water to make kelp water, and the kelp used in the kelp water is boiled for the required time and then returned to the broth.

6. A method for preparing a highly nutritious soup according to claim 1, characterized in that it includes mixing in papain enzyme after heating.

7. A method for preparing a highly nutritious soup according to claim 6, characterized in that the proportion of protein with a molecular weight of 3000 or less is increased by mixing in the papain enzyme.

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