Oil-Emulsified Boiling Broth Composition for Instant Bone Broth Flavor
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Solution Overview
Problem
Instant pork bone broth ramen lacks the rich taste and eating quality of freshly prepared pork bone broth ramen due to differences in broth state at the time of consumption.
Innovation Solution
A composition for preparing boiling hot water for broth containing 0.390 to 5.000 w/w % of oil, 0.001 to 0.400 w/w % of an emulsifier, and 0.001 to 0.800 w/w % of a thickening polysaccharide, which is used to boil noodles and then add a seasoning to create a simmered bone taste, mimicking the taste of traditionally simmered bone broth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If instant broth noodles are prepared using conventional methods, then convenience and storage stability are improved, but the taste and eating quality deteriorate compared to freshly simmered bone broth
Solution Approach 1:
The patent applies preliminary action by pre-cooking bones to generate bone marrow and collagen, then dehydrating and pulverizing them into powder form before packaging. This allows the instant noodles to achieve authentic simmered bone broth taste without requiring actual simmering at consumption, thus maintaining both convenience and taste quality.
Solution Approach 2:
The patent transforms the physical state of bone broth components from liquid to powder through dehydration and pulverization. This parameter change enables the broth ingredients to be stored stably in instant noodle packets while retaining their flavor properties, resolving the contradiction between storage stability and taste quality.
2Manufacturing precision
If bones are simmered for a long time to extract broth, then the rich bone broth taste is achieved, but the preparation time increases significantly
Solution Approach 1:
The patent performs the time-consuming bone simmering and broth extraction in advance during manufacturing, then dehydrates and pulverizes the extracted broth into powder. This preliminary action transfers the time investment from the consumption stage to the manufacturing stage, allowing instant noodles to achieve rich bone broth taste without requiring long preparation time at home.
Solution Approach 2:
The patent creates a powdered copy of the simmered bone broth that captures the essential flavor and nutritional components. This copy can be rapidly reconstituted in instant noodles, reproducing the rich bone broth taste without needing to perform the actual simmering process again, thus eliminating the time loss.
3Manufacturing precision
If oil and emulsifiers are added to boiling water for broth preparation, then the broth achieves a cloudy extract appearance similar to simmered bone broth, but the composition complexity increases
Solution Approach 1:
The patent extracts the essential components responsible for the cloudy appearance and texture of simmered bone broth (oil, emulsifiers, polysaccharides) and pre-combines them in specific proportions. This extraction and pre-combination simplifies the final preparation step while maintaining the desired broth characteristics, as these components are already optimized in the powder formulation.
Solution Approach 2:
The patent creates a composite powder material containing oil, emulsifier, and thickening polysaccharide in specific ratios. This composite material reproduces the complex properties of simmered bone broth (cloudy appearance, rich texture) through a single additive package, reducing the need for multiple separate ingredients and simplifying the overall composition while achieving the desired broth quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition allows instant broth noodles to achieve a taste similar to freshly prepared simmered bone broth, enhancing the eating quality and replicating the rich flavor of traditional pork bone broth ramen.
Implementation Method 1
0.001 to 0.400 w/w % of an emulsifier, and 0.001 to 0.800 w/w % of a thickening polysaccharide contain the oil, the emulsifier, and the polysaccharide thickener
Implementation Method 2
0.001 to 0.800 w/w % of a thickening polysaccharide
Data Source
AI summary
A composition is used for preparing boiling hot water for broth. The boiling hot water for broth is used to boil noodles, and after the noodles are boiled, and a seasoning is added to make broth in an instant broth noodles with a simmered bone taste. The prepared boiling hot water for broth contains 0.390 to 5.000 w/w % of oil, 0.001 to 0.400 w/w % of an emulsifier, and 0.001 to 0.800 w/w % of a thickening polysaccharide. These amounts are derived from the composition for preparing the boiling hot water for broth.