METHOD FOR PRODUCING RETORT FOOD BROTH COMPOSITION HAVING ENHANCED AROMA AND FLAVOR

The present application relates to a method for producing a retort food broth composition having enhanced aroma and flavor, the method comprising: a meat ingredient pretreatment step (P); a pressurized hot water extraction step (S30) for the pressurized hot water extraction of the meat ingredient pr...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, Taehyeong, SHIN, Sang Myung, CHOI, Suhee, YOO, Da Som
Format:	Patent
Sprache:	eng ; fre ; kor
Schlagworte:	CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING
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Beschreibung
Zusammenfassung:	The present application relates to a method for producing a retort food broth composition having enhanced aroma and flavor, the method comprising: a meat ingredient pretreatment step (P); a pressurized hot water extraction step (S30) for the pressurized hot water extraction of the meat ingredient pre-treated in the pre-treatment step (P), the pressurized hot water extraction being performed at a temperature of 90-130 °C for 1-4 hours; and a centrifugation step (S40) for centrifuging the broth extracted in the pressurized hot water extraction step (S30), and thereby separating and filtering meat residue and fat. La présente invention concerne un procédé de production d'une composition de bouillon alimentaire stérilisé en autoclave ayant un arôme et une saveur améliorés, le procédé comprenant : une étape de prétraitement d'ingrédient de viande (P) ; une étape d'extraction d'eau chaude sous pression (S30) pour l'extraction d'eau chaude sous pression de l'ingrédient de viande prétraité dans l'étape de prétraitement (P), l'extraction d'eau chaude sous pression étant effectuée à une température allant de 90 à 130 °C pendant 1 à 4 heures ; et une étape de centrifugation (S40) pour centrifuger le bouillon extrait dans l'étape d'extraction d'eau chaude sous pression (S30), et ainsi séparer et filtrer le résidu de viande et la graisse. 본 출원은 육류 원료의 전처리 단계(P); 상기 전처리 단계(P)에서 전처리된 육류 원료를 90 - 130 ℃의 온도로 1 - 4시간동안 가압 열수 추출하는, 가압 열수 추출 단계(S30); 및 상기 가압 열수 추출 단계(S30)에서 추출된 육수를 원심분리하여 육류 잔여물 및 지방을 분리하여 여과하는, 원심 분리 단계(S40);를 포함하는 향기 성분 및 풍미가 증진된 레토르트 식품용 육수 조성물의 제조방법에 관한 것이다.