Poultry Broth Composition With Pressure Extraction for Nutrient Concentration
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional chicken broths may not maximize the extraction of beneficial compounds due to varying cooking methods and conditions, leading to suboptimal health benefits.
Innovation Solution
A method involving cooking chopped chicken parts with bones and cartilage at high temperature and extended time to enhance extraction of beneficial compounds, resulting in a composition with higher concentrations of proteins, amino acids, chondroitin sulfate, and polyphenols.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional cooking methods are used to prepare chicken broth, then the preparation process is simple and accessible, but the extraction of beneficial compounds is insufficient
Solution Approach 1:
The patent applies parameter changes by modifying cooking temperature (using pressure cooking to achieve higher temperatures than traditional boiling) and time (extending cooking duration) to maximize the extraction of beneficial compounds from chicken bones and cartilage, thereby resolving the contradiction between simple preparation and high compound concentration
2Quantity of substance
If extended cooking time is used to extract more beneficial compounds, then the concentration of proteins, amino acids, and chondroitin sulfate increases, but the energy consumption and time required increase
Solution Approach 1:
The patent utilizes phase transitions through pressure cooking, where increased pressure raises the boiling point of water, allowing extraction to occur at higher temperatures. This accelerates the extraction process of beneficial compounds from chicken materials, reducing the time required while maintaining or enhancing compound concentration
3Quantity of substance
If high temperature and extended time cooking is used to maximize compound extraction, then the nutritional and health benefits are enhanced, but the energy consumption increases
Solution Approach 1:
By utilizing pressure cooking and the phase transition properties of water under pressure, the patent achieves higher extraction efficiency at elevated temperatures. This method optimizes energy utilization by maintaining liquid state at higher temperatures, thereby enhancing compound extraction while managing energy consumption more effectively than conventional methods
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 effectively decreases expression of specific microRNAs associated with inflammation and diabetes, providing enhanced nutritional and health benefits, including anti-inflammatory effects and improved joint health.
Implementation Method 1
cooking chopped chicken parts containing chicken bones and cartilage in water at a temperature greater than 121 °C for more than 6 hours
Data Source
Figure 1~2
Figure 3
Figure 4
AI summary
Broth compositions prepared from poultry are disclosed. Selected poultry raw materials are processed to obtain a broth having high protein content. Certain specific amino acids are present in relatively higher concentration as compared to home-made broth and other commercial products. The disclosed broth compositions are effective in preventing and/or treating joint diseases and may also provide other nutritional and health benefits.