METHOD FOR MANUFACTURING BROTH USED IN SOUP FOOD AND BROTH THEREOF

摘要

The present invention relates to a method for manufacturing a broth used in a soup food and a broth thereof capable of increasing flavor by removing odors of foods such as meat and seafood, improving nutritional aspects such as inorganic substances, functional trace elements, amino acids, or vitamins, improving antiaging and immunity due to a role of antioxidant, and easily extracting nutrition from broth materials with low heat. The method for manufacturing a broth used in a soup food comprises: a first step of preparing the broth materials by washing 8 kinds of the broth materials composed of 0.5-5 wt% of licorice, 1-7 wt% of jujube, 2-7 wt% of zanthoxylum piperitum, 5-10 wt% of an angelica root, 5-10 wt% of a milk vetch root, 20-30 wt% of graviola, 20-30 wt% of moringa, and 30-40 wt% of a kalopanax; a second step of putting the broth materials prepared in the first step in a steamer and sterilizing the broth materials with steam generated by heating water for 5 minutes; a third step of drying the broth material sterilized in the second step in a caldron at 250-350C for 5 minutes; a fourth step of manufacturing a concentrate by heating a mixture including 3-10 wt% of the broth materials in the third step and 90-97 wt% of the water for 3 hours at 90-120C; and a fifth step of separating an extract from the concentrate produced in the fourth step.;COPYRIGHT KIPO 2020