Rice noodle broth from concentrate

Abstract

According to the present invention, the broth for rice noodles made from a concentrate 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 3 parts by weight of beef extract, and 82 to 92 parts by weight of purified water.

Description

Technology Field

[0001] The present invention relates to a broth for rice noodles using a concentrate. 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] The representative types of broth currently distributed in Korea are standard cold noodle broth, dongchimi cold noodle broth, and Jinju-style cold noodle broth made using fish. Vietnamese pho broth, famous for its rice noodles, is prepared by adding spices such as coriander, cumin, and globosa to beef extract, and the final pho is sold with the addition of cilantro. However, it is pointed out as a problem that these spices are often unsuitable for Korean tastes.

[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 research on the project 'Development of HMR Protein Broth' and provides a broth for rice noodles using a concentrate. Specifically, the present invention aims to provide a broth for rice noodles using a concentrate that simultaneously achieves deep flavor and nutritional value by utilizing beef extract. means of solving the problem

[0007] According to the present invention, the broth for rice noodles made from a concentrate 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 3 parts by weight of beef extract, and 82 to 92 parts by weight of purified water.

[0008] According to the present invention, the beef extract of the broth for rice noodles made through a concentrate may comprise 1.5 parts by weight.

[0009] The beef extract of the broth for rice noodles using a concentrate according to the present invention may be beef extract.

[0010] The beef extract of the broth for rice noodles according to the present invention, which is a concentrate, may be a beef brisket concentrate.

[0011] The broth for rice noodles made from a concentrate according to the present invention may further include a protein raw material.

[0012] According to the present invention, the protein raw material of the broth for rice noodles made through a concentrate may be included in an amount of 3 parts by weight as low molecular weight collagen peptide. Effects of the invention

[0013] 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 broth for rice noodles using a concentrate. Brief explanation of the drawing

[0014] Figure 1 is a drawing illustrating beef extract. Figure 2 is a diagram illustrating a diluted beef extract. FIG. 3 is a drawing illustrating a broth for rice noodles using a concentrate prepared according to one embodiment. Specific details for implementing the invention

[0015] 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.

[0016] 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.

[0017] 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.

[0018] The present invention is described below based on embodiments of the present invention.

[0019] The present invention relates to a broth for rice noodles using a concentrate, derived (conceived) as a result of research on the project 'Development of HMR Protein Broth'.

[0020] The present invention provides a broth comprising an extract, base, or concentrate of beef, beef bone, brisket, etc., for providing a beef flavor. Specifically, the present invention provides a broth comprising beef extract, sugar, vinegar, salt, and purified water.

[0021] An important factor in HMR (Home Meal Replacement) products can be the taste and appearance of the broth, which serves as the base for the product, such as soups or stews. In particular, to highlight the beef flavor, beef extracts and concentrates must be clear and clean without any off-flavors or odors, and no sediment should form in the final broth.

[0022] In the following, a broth for providing the beef flavor of the present invention according to embodiments may be described.

[0023] Selection of the essence

[0024] An important factor in HMR (Home Meal Replacement) products can be the taste and appearance of the broth, which serves as the base for the product, such as soups or stews. In particular, to highlight the beef flavor, beef extracts and concentrates must be free of off-flavors and odors, and should be as transparent as possible to be suitable for broth.

[0025] To this end, a sensory evaluation was performed on five types of beef extracts (e.g., brisket concentrate (110) of FIG. 1, beef brisket base (130), beef extract (150), beef complex base No. 1 (170), and beef extract (190)). Specifically, the beef extract was prepared using purified water at a temperature of 25 A sensory evaluation was performed on liquids diluted 10 times (e.g., the beef brisket concentrate diluted in FIG. 2 (210), the beef brisket base diluted in FIG. 2 (230), the beef extract diluted in FIG. 2 (250), the beef complex base No. 1 diluted in FIG. 2 (270), and the beef extract diluted in FIG. 2 (290)).

[0026] 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 the 5 types of beef extract is shown in Table 1 below.

[0027] division Yangji concentrate diluted solution (210) Beef brisket base diluted solution (230) Beef extract dilution solution (250) Beef complex base No. 1 diluted solution (270) Diluted beef extract (290) color pale yellow dark mustard color light brown brown dark brown transparency lucidity opacity lucidity opacity Partly clear incense Soy sauce smell bone broth flavor The meaty aroma is good, but a faint soy sauce smell occurs. Off-odor similar to soy sauce occurs Meaty flavor develops taste A subtle meaty aroma Salty taste already present, meaty flavor weak A weak meaty flavor The meaty flavor is strong due to the saltiness, but it has already occurred mild meat flavor The taste of beef weakness weakness Somewhat strong Strength Somewhat strong

[0028] As a result of the sensory evaluation, the beef brisket concentrate diluted solution (210) was judged to be suitable for broth because it has a clear color and no sediment, the beef brisket base diluted solution (230) was judged to be unsuitable for broth because sediment formed, the beef extract diluted solution (250) was judged to be suitable for broth because it has a clear color and no sediment, the beef complex base No. 1 diluted solution (270) was judged to be unsuitable for broth because it has a strong meat flavor but sediment formed, and the beef extract diluted solution (290) was judged to be somewhat suitable for broth because it has a clear color and no sediment, but the color is excessively dark. As a result of the final sensory and physical property check, the beef extract diluted solution (250) was selected as suitable for broth because it has a strong beef flavor, a clear color, and no sediment.

[0029] Example of implementation

[0030] The HMR broth according to the embodiment 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 (150)), (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 protein raw material, 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, 1.50 parts by weight of beef extract may be replaced with brisket concentrate (110).

[0031] 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.

[0032] (1) First mixing and heating step

[0033] First, pre-measured purified water, glucose, refined salt, citric acid, and beef extract are weighed and added to a mixing container equipped with a stirrer (e.g., a general stirrer or a low-speed mixer). The broth added in the first step is heated to approximately 95–105°C for 5 to 15 minutes. At this time, excessive overheating is avoided to prevent protein breakdown or damage to the flavor of the broth due to high temperatures, and the mixture is stirred sufficiently to ensure that the beef extract and hydrated glucose are uniformly dissolved.

[0034] (2) Second mixing and heating step

[0035] 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. Even when reheating, the mixing container can be stirred continuously or intermittently to prevent lumps from forming.

[0036] (3) Third mixing step

[0037] Afterwards, (2) a protein raw material is weighed and added to the broth prepared in the second mixing and heating step. The protein raw material may be 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. For example, the protein raw material may be low molecular weight young collagen peptide. For example, 1 to 5 parts by weight (or 3 parts by weight) of the protein raw material may be added.

[0038] (4) 4th mixing step

[0039] Afterwards, (3) vinegar and cider syrup are measured and added to the broth prepared in the third mixing step for the fourth time.

[0040] (5) Cold water correction and stirring step

[0041] Afterwards, (4) cold water is measured and added to the broth prepared in the fourth mixing step, and stirred for 10 to 20 minutes.

[0042] (6) Packaging step

[0043] 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 (300) of Fig. 3), and frozen at a temperature of minus 18 degrees or lower for more than 48 hours.

[0044] The broth for rice noodles produced using a concentrate according to an embodiment of the present invention has a significant advantage in that it provides a Home Meal Replacement (HMR) broth that maximizes the unique flavor of beef by utilizing beef extract and concentrate. In particular, by using high-quality ingredients such as beef extract, it achieves a clean and deep taste by highlighting the beef aroma while eliminating off-flavors and odors. Furthermore, by minimizing sediment and turbidity during the manufacturing process, it maintains visual quality and can provide consumers with a flavorful broth that emphasizes the unique aroma and taste of beef.

Claims

Claim 1 A broth for rice noodles made from a concentrate, 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 3 parts by weight of beef extract, and 82 to 92 parts by weight of purified water. Claim 2 In claim 1, the beef extract is a broth for rice noodles made through a concentrate containing 1.5 parts by weight. Claim 3 In claim 2, the beef extract is a broth for rice noodles made from a beef extract concentrate. Claim 4 In claim 2, the beef extract is a broth for rice noodles made from a concentrate which is a brisket concentrate. Claim 5 Broth for rice noodles according to claim 2, comprising a concentrate further including a protein raw material. Claim 6 In claim 5, the protein raw material is a broth for rice noodles made through a concentrate containing 3 parts by weight of low molecular weight collagen peptide.

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