Bone broth beverage, powder form and the production method thereof

Abstract

The invention relates to transforming bone broth into a product with a delicious beverage form, aimed at a wide range of consumers, by giving it functional properties. The invention describes bone broth beverage enriched with bioactive components by adding a fruit juice concentrate, primarily apple, as a sweetener, and a fruit juice concentrate, primarily pomegranate or sourcherry, as a colourant to bone broth obtained from the marrow bones and heads of beef, the powder form of this beverage and the production methods thereof.

Description

[0001] BONE BROTH BEVERAGE, POWDER FORM AND THE PRODUCTION METHOD THEREOF

[0002] Technical Field of the Invention

[0003] The invention relates to bone broth beverage obtained by colouring and sweetening bone broth obtained from the marrow bones and heads of beef with fruit juice concentrates rich in bioactive components, the powder form of soluble powdered bone broth beverage and the production thereof.

[0004] State of the Art

[0005] Bone broth is a flavourful liquid made by simmering animal bones, usually with their connective tissue, in water for an extended period of time. This slow cooking process extracts essential nutrients, minerals, and flavours from the bones, resulting in a rich and nourishing broth.

[0006] The roots of bone broth can be traced back to ancient civilisations. For example, in medieval Europe, bone broth was a staple food for peasants and nobles alike, and was valued for its ability to provide nutrients and promote healing. In traditional Chinese medicine, bone broth has been used for centuries to support digestive health, strengthen the kidneys, and boost the immune system. These historical practices highlight the widespread acceptance of bone broth as an essential element for improving overall well-being.

[0007] Bone broth can be made from a variety of animal sources, including beef, chicken, pork, and fish. The choice of bones contributes to the broth’s flavour profile and nutritional content. Additionally, the inclusion of cartilage and connective tissue increases collagen content, providing additional health benefits. The magic of bone broth lies in its nutrient-rich composition. It is a concentrated source of essential amino acids, collagen, gelatin, vitamins and minerals. Collagen, a structural protein found in bones and connective tissue, is broken down during the boiling process, yielding gelatin, which gives the broth its velvety texture. Amino acids such as glycine and proline found in bone broth support the body's natural detoxification processes and aid in protein synthesis. The gelatin content is thought to soften and repair the lining of the digestive system, making bone broth a potential ally for those with gastrointestinal problems. In addition, the minerals obtained from bones contribute to bone health and overall immune system function. For this reason, bone broth is widely added to the diet of infants transitioning to solid food, children in the developmental age group, individuals with accidental bone damage, and also adults for the purpose of treating osteoporosis.

[0008] Today, bone broth continues to maintain its importance, but its popularity has revived in recent years. As individuals seek ways to improve their well-being through mindful eating, bone broth has become a staple in many health-conscious diets. Its versatility allows for a wide range of culinary applications, from sipping it as a warm, comforting beverage to incorporating it into soups, stews, and other dishes.

[0009] The production of collagen-infused juices is known in the state of the art [1]. Although it is known that these collagen-rich foods protect against joint disorders, since they do not contain other beneficial products found in bone broth, these foods do not provide sufficient protection.

[0010] The fact that bone broth, which is processed into commercial canned bone broth and generally consumed in meals and soups, does not have a beverage form that can be consumed directly is a major deficiency in terms of healthy nutrition in society. The suppression of the intense aroma originating from meat and bone, which is the primary factor limiting the consumption of bone broth, with various flavour-enhancing ingredients will bring new bone broth-based products to the beverage sector.

[0011] Brief Description and Aims of the Invention

[0012] The bone broth beverage that is the subject of the invention comprises a pasteurised beverage obtained by enriching bone broth obtained from beef marrow bones and heads with sweeteners and colouring natural fruit juice concentrates, and soluble and shelf-stable soluble beverage (bone broth powder) products obtained by powdering this beverage.

[0013] Bone broth obtained from marrow bones and heads of beef, coloured and sweetened with fruit juice concentrate rich in bioactive components, has been transformed into a healthy beverage form with preserved nutrition and usefulness and increased functional properties. In the bone broth beverage that is the subject of the invention, food safety is ensured by the pasteurisation process by taking the pH value into account and a colourful product is obtained by providing functional properties by means of the phenolic substance content of the fruit juice concentrate, and a delicious beverage is presented for a wide range of consumers. In addition, the soluble beverage that is the subject of the invention, dissolves in seconds when it meets hot water by means of 90% solubility value, and a product with a long shelf life is presented.

[0014] When the analysis results of bone broth beverages were evaluated, it was determined that the average moisture content was 88%, the awvalue was 0.99, the pH value was 4.10 and the phenolic content was 1.2 g / L GAE on average. It was determined that beverages produced with pomegranate juice concentrate had higher turbidity (2000 NTU) values.

[0015] In soluble beverages, the average moisture content was 6.3%, the awvalue was 0.42, the pH value was 4.20 and the phenolic content was 5 g / kg GAE on average. The average solubility and bulk density values of soluble beverages were determined as 90% and 0.53 g / mL, respectively.

[0016] In addition, it was determined that pasteurised bone broth beverages had higher microbiological quality compared to the powder form. It was determined that the total aerobic bacteria and yeast-mould counts in pasteurised bone broth samples were below the detectable limit (<1 log cfu / mL). These microorganisms lose their viability depending on the temperature (85°C) and duration (15 min) applied during pasteurisation. The total aerobic bacteria and yeast-mould counts of soluble beverages, i.e. powders, were determined as 2.4 log cfu / g and 1.4 log cfu / g, respectively.

[0017] Detailed Description of the Invention

[0018] The invention is a bone broth beverage based on beef bone broth, containing 1 -10 mL of fruit juice concentrate as sweetener, 5-20 mL of fruit juice concentrate as colourant and 60-95 mL of beef bone broth per 100 mL, the powder form of this bone broth beverage and the production methods thereof.

[0019] The fruit juice used as sweetener in said bone broth may be apple juice concentrate. The fruit juice used as colourant may be pomegranate or sourcherry juice concentrate. In the preferred embodiment of the invention, the bone broth beverage is prepared by using 2.5 mL of apple juice concentrate as sweetener, 10 mL of pomegranate or sourcherry juice concentrate as colourant and 87.5 mL of bone broth obtained from the marrow bones and heads of beef in 100 mL.

[0020] The production method of said bone broth beverage comprises the process steps of i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding fruit juice concentrate to the bone broth as a sweetener, iv. adding fruit juice concentrate to the bone broth as a colourant, and v. filling this mixture into sterile glass bottles and sealing it tightly, pasteurising the bottled beverage in an autoclave according to commercial pasteurisation standards.

[0021] The production method of one embodiment of said bone broth comprises the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding 1 -10 mL of fruit juice concentrate as a sweetener to 60-95 mL of bone broth, iv. adding 5-20 mL of fruit juice concentrate to bone broth as colourant, and v. filling this mixture into sterile glass bottles and sealing it tightly, pasteurising the bottled beverage in an autoclave according to commercial pasteurisation standards.

[0022] The production method of a preferred embodiment of said bone broth comprises the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding 2.5 mL of fruit juice concentrate as a sweetener to 87.5 mL of bone broth, iv. adding 10 mL of fruit juice concentrate to bone broth as colourant, and v. filling this mixture into sterile glass bottles and sealing it tightly, pasteurising the bottled beverage in an autoclave according to commercial pasteurisation standards.

[0023] Production method of the powder form of said bone broth beverage comprises the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding fruit juice concentrate to the bone broth as a sweetener, iv. adding fruit juice concentrate to the bone broth as a colourant, and v. adding maltodextrin, vi. then concentrating the mixture in the rotary evaporator until it reaches 40 °Brix, vii. spreading the resulting concentrated mixture evenly on baking paper and placing it in a vacuum dryer, viii. drying the concentrated beverage at 60°C until the moisture content drops below 10% on average, and ix. after the drying process is completed, separating the obtained product from the paper with the help of a spatula and turning into fine powder using a grinder.

[0024] Production method of one embodiment of the powder form of said bone broth beverage comprises the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding 1 -10 mL of fruit juice concentrate as a sweetener to 60-95 mL of bone broth, iv. adding 5-20 mL of fruit juice concentrate to bone broth as colourant, and v. adding 5-20 g maltodextrin, vi. then concentrating the mixture in the rotary evaporator until it reaches 40 °Brix, vii. spreading the resulting concentrated mixture evenly on baking paper and placing it in a vacuum dryer, viii. drying the concentrated beverage at 60°C until the moisture content drops below 10% on average, and ix. after the drying process is completed, separating the obtained product from the paper with the help of a spatula and turning into fine powder using a grinder.

[0025] Production method of a preferred embodiment of the powder form of said bone broth beverage comprises the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding 2.5 mL of fruit juice concentrate as a sweetener to 87.5 mL of bone broth, iv. adding 10 mL of fruit juice concentrate to bone broth as colourant, and v. adding 16 g maltodextrin, vi. then concentrating the mixture in the rotary evaporator until it reaches 40 °Brix, vii. spreading the resulting concentrated mixture evenly on baking paper and placing it in a vacuum dryer, viii. drying the concentrated beverage at 60°C until the moisture content drops below 10% on average, and ix. after the drying process is completed, separating the obtained product from the paper with the help of a spatula and turning into fine powder using a grinder. REFERENCES

[0026] 1 -Bilek, S. E., & Bayram, S. K. (2015). Fruit juice drink production containing hydrolyzed collagen. Journal of Functional Foods, 14, 562-569.

Claims

CLAIMS1. A bone broth beverage based on beef bone broth, comprising 1 -10 mL of fruit juice concentrate as sweetener, 5-20 mL of fruit juice concentrate as colourant and 60-95 mL of beef bone broth per 100 mL.

2. A bone broth beverage according to Claim 1 , wherein the volume of bone broth used is 87.5 mL.

3. A bone broth beverage according to Claim 1 , wherein the fruit juice concentrate used as sweetener is 2.5 mL.

4. A bone broth beverage according to Claim 1 , wherein the fruit juice concentrate used as colourant is 10 mL.

5. A bone broth beverage according to Claim 1 , wherein the fruit juice concentrate used as a sweetener is apple juice concentrate.

6. A bone broth beverage according to Claim 1 , wherein the fruit juice concentrate used as colourant is pomegranate or sourcherry juice concentrate.

7. A bone broth beverage according to Claim 5, wherein the volume of said apple juice concentrate is 2.5 mL.

8. A bone broth beverage according to Claim 6, wherein the volume of said pomegranate or sourcherry juice concentrate is 10 mL.

9. The production method of a bone broth beverage based on beef bone broth, comprising the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding fruit juice concentrate to the bone broth as a sweetener, iv. adding fruit juice concentrate to the bone broth as a colourant, and v. filling this mixture into sterile glass bottles and sealing it tightly, pasteurising the bottled beverage in an autoclave according to commercial pasteurisation standards.10.A bone broth beverage production method according to claim 9, comprising the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles,iii. adding 1 -10 mL of fruit juice concentrate as a sweetener to 60-95 mL of bone broth, iv. adding 5-20 mL of fruit juice concentrate to bone broth as colourant, and v. filling this mixture into sterile glass bottles and sealing it tightly, pasteurising the bottled beverage in an autoclave according to commercial pasteurisation standards.

11. A bone broth beverage production method according to claim 9, comprising the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding 2.5 mL of fruit juice concentrate as a sweetener to 87.5 mL of bone broth, iv. adding 10 mL of fruit juice concentrate to bone broth as colourant, and v. filling this mixture into sterile glass bottles and sealing it tightly, pasteurising the bottled beverage in an autoclave according to commercial pasteurisation standards.12.The production method of the bone broth beverage in powder form, comprising the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding fruit juice concentrate to the bone broth as a sweetener, iv. adding fruit juice concentrate to the bone broth as a colourant, and v. adding maltodextrin, vi. then concentrating the mixture in the rotary evaporator until it reaches 40 °Brix, vii. spreading the resulting concentrated mixture evenly on baking paper and placing it in a vacuum dryer, viii. drying the concentrated beverage at 60°C until the moisture content drops below 10% on average, and ix. after the drying process is completed, separating the obtained product from the paper with the help of a spatula and turning into fine powder using a grinder.

13. Production method of bone broth beverage in powder form according to claim12, comprising the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding 1 -10 mL of fruit juice concentrate as a sweetener to 60-95 mL of bone broth, iv. adding 5-20 mL of fruit juice concentrate to bone broth as colourant, and v. adding 5-20 g maltodextrin, vi. then concentrating the mixture in the rotary evaporator until it reaches 40 °Brix, vii. spreading the resulting concentrated mixture evenly on baking paper and placing it in a vacuum dryer, viii. drying the concentrated beverage at 60°C until the moisture content drops below 10% on average, and ix. after the drying process is completed, separating the obtained product from the paper with the help of a spatula and turning into fine powder using a grinder.

14. Production method of bone broth beverage in powder form according to claim12, comprising the process steps of: i. producing bone broth by boiling beef marrow bones and heads, ii. filtering the bone broth cooled to room temperature with a cheesecloth to remove the remaining small meat and bone particles, iii. adding 2.5 mL of fruit juice concentrate as a sweetener to 87.5 mL of bone broth, iv. adding 10 mL of fruit juice concentrate to bone broth as colourant, and v. adding 16 g maltodextrin, vi. then concentrating the mixture in the rotary evaporator until it reaches 40 °Brix, vii. spreading the resulting concentrated mixture evenly on baking paper and placing it in a vacuum dryer, viii. drying the concentrated beverage at 60°C until the moisture content drops below 10% on average, andix. after the drying process is completed, separating the obtained product from the paper with the help of a spatula and turning into fine powder using a grinder.15.The production method of a bone broth beverage according to Claim 9, wherein the fruit juice concentrate used in process step (iii) is apple juice concentrate.16.The production method of a bone broth beverage according to Claim 9, wherein the fruit juice concentrate used in process step (iv) is pomegranate or sourcherry juice concentrate.

17. The production method of a bone broth beverage in powder form according to Claim 12, wherein the fruit juice concentrate used in process step (iii) is apple juice concentrate.

18. The production method of a bone broth beverage in powder form according to Claim 12, wherein the fruit juice concentrate used in process step (iv) is pomegranate or sourcherry juice concentrate.

19. A bone broth beverage concentrate in powder form according to claim 12, wherein it is a bone broth beverage concentrate in water-soluble powder form.