METHOD FOR PRODUCING THICK NATIVE CHICKEN BROTH

PROBLEM TO BE SOLVED: To provide a method for efficiently producing a thick broth, using native chicken as a raw material.SOLUTION: By thermal extraction under normal pressure, a transparent native chicken broth having strong palatable taste and a native chicken extract residue are obtained from nat...

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Bibliographische Detailangaben
Hauptverfasser:	KATAOKA JIRO, SUWA YUJI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for efficiently producing a thick broth, using native chicken as a raw material.SOLUTION: By thermal extraction under normal pressure, a transparent native chicken broth having strong palatable taste and a native chicken extract residue are obtained from native chicken bones, or the native chicken bones and native-chicken meat with an aqueous solution where monosodium glutamate or a food raw material richly containing the monosodium glutamate is added. The native chicken extract residue is subjected to enzymatic treatment with a specific protease and a glycolytic enzyme followed by boiling the residue to emulsify fat so as to produce thick native chicken soup having strong substantial taste and flavor. The transparent native chicken broth having strong palatable taste and the thick native chicken soup having strong substantial taste and flavor are mixed with each other to produce the thick native chicken broth having characteristics of both.