METHOD FOR PRODUCING MEAT BROTH COMPOSITION

Abstract

The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100 C. for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140 C. for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130 C. for 10-60 minutes.

Claims

1. A method for producing a meat broth composition, the method comprising steps of: primary heating of one or more base material selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100 C. for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140 C. for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130 C. for 10-60 minutes.

2. The method of claim 1, wherein the method further comprises a step of curing a original material of the base material with a curing agent comprising at least one selected among condiments, condiment vegetables, cooking liquor, oils, vinegars, lemon juice, coffee powder, and green tea powder.

3. The method of claim 1, wherein the method further comprises a step of washing the heated base material with cold water after the primary heating step.

4. The method of claim 1, wherein the secondary heating step is to heat the base material, which has undergone primary heating, in water at 105-130 C. for 25-100 minutes.

5. The method of claim 1, wherein, in the secondary heating step, a natural antibacterial agent comprising one or more selected from the group consisting of organic acids, alcohols, surfactants, bacteriocins, and calcium preparations is further added.

6. The method of claim 5, wherein, in the secondary heating step, a natural antibacterial agent is added in an amount of 0.005-2.5 wt % (w/w) relative to the total weight of the base material.

7. The method of claim 1, wherein the sterilizing step is performed at 115-125 C.

8. The method of claim 1, wherein the produced meat broth composition, immediately after the production, comprises a total number of bacteria of less than 1.010.sup.2 CFU/L, a number of heat-resistant bacteria of less than 1.010.sup.2 CFU/L, and a number of fungi of less than 1.010.sup.1 CFU/L.

9. The method of claim 1, wherein the meat broth composition comprises 2-pentyl-furan in an amount of greater than 0 g/100 g and less than 3.0 g/100 g; 2-heptanal in an amount of greater than 0 g/100 g and less than 1.0 g/100 g; and octanone in an amount of greater than 0 g/100 g and less than 1.0 g/100 g.

10. Meat broth composition for retort, which is produced by a method comprising steps of: primary heating of one or more base material selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100 C. for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140 C. for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130 C. for 10-60 minutes.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0023] FIG. 1 is a graph illustrating the amounts of taste-enhancer amino acids of meat broth produced using the original materials or base materials in the form of an extract/powder.

[0024] FIG. 2 is a graph illustrating the amounts of taste-enhancer amino acids of meat broth according to the production scale and the presence/absence of retort sterilization.

[0025] FIG. 3 is a graph illustrating the amounts of taste-enhancer amino acids according to the conditions of a secondary heating step.

[0026] FIG. 4 is a graph illustrating the results of analyzing the amounts of ingredients that induce a retort odor according to a secondary heating step or a curing step.

[0027] FIG. 5 is a graph illustrating the sensory quality preference for meat broth produced using the original materials or base materials in the form of an extract/powder.

MODE FOR CARRYING OUT THE INVENTION

[0028] Hereinafter, the present application will be described in more detail to allow for a clearer understanding of the present application. However, the following examples are provided for easier understanding of the present application, and the present application is not limited to the following examples.

EXAMPLES

Preparation Example 1: Preparation of Meat Broth for Large-Scale Production According to the Meat Broth Production Method of the Present Application and Preparation of Produced Foods Using the Meat Broth

[0029] In consideration of the deep taste level of the targeted meat broth, livestock meat and poultry (e.g., beef, pork, chicken, etc.) as meat in a refrigerated or frozen state; shrimp, squid, surf clam, dried pollack, kelp, etc. as seafood; and garlic, green onion, onion, radish, mushroom, etc. as vegetable base materials were produced alone or by mixing in combination thereof in an amount of 10-50 wt % (w/w), relative to the amount of the meat broth to be produced. In the case of a meat original material, the original material was left in flowing water for 12 hours, bled off, washed, and cut to be produced as a base material.

[0030] The meat or seafood original materials as base materials are mixed with a curing agent containing an extract of condiments, cooking liquor, an organic acid, or a mixture thereof in an amount of 0.01-2.0 wt % (w/w) relative to the weight of the original material of the base materials, or the curing agent is produced in a solution state, added to the original material of the base materials, and mixed or immersed.

[0031] In a 3,000 L capacity double steam jacketed production tank, 500 kg of a meat original material as a base material mixed and cured with a 50 L curing solution was subjected to primary heating in hot water at 95 C. for about 20 minutes, and then blood clots, floating oil, impurities, etc. were removed in advance by washing in cold water. The base materials which underwent the primary heating were subjected to secondary heating to prepare meat broth. The specific heating conditions were 85-95 C. for 30-180 minutes, and various kinds of non-meat parts (e.g., bones, skins, etc.) were added together with condiment vegetables so as to enhance the sensory characteristics of meat broth. During the secondary heating, a natural antibacterial agent was further added in an amount of 0.01-2.0 wt % (w/w) relative to the weight of the base materials so as to secure microbial stability.

[0032] After the cooking by the secondary heating, the meat broth was filled into a heat-resistant pouch or tray material of a multilayer packaging material for retort consisting of polypropylene, aluminum, nylon, etc. having resistance to high temperature, light- and oxygen-blocking properties, and flexibility; packaged; sterilized by heating at a temperature of 105-123 C. for 10-60 minutes; and prepared into a processed food that can be distributed in a refrigerated state or room temperature.

Experimental Example 1: Evaluation According to Heating Process

[0033] (1) Confirmation of Amounts of Taste-Enhancer Amino Acids

[0034] 1) Confirmation of Amounts of Taste-Enhancer Amino Acids According to Type of Base Materials

[0035] Taste-enhancer amino acids are glutamine, glycine, alanine, lysine, and arginine, which are major taste ingredients that impart a savory taste and a meat flavor of meat broth, and these taste-enhancer amino acids serve as an important control index indicating that the taste quality is improved as the amounts of these taste-enhancer amino acids increase.

[0036] The amounts of taste-enhancer amino acids of meat broth produced according to the heating consisting of two steps using the base materials were compared to those of taste-enhancer amino acids of meat broth produced as seasoning materials in the state of an extract or powder applied to the conventional mass production.

[0037] Specifically, meat, seafood, vegetable extracts (base materials of ES food, beef, pork, and chicken seasoning concentrates) or seasoning materials in the powder state (base materials of ES food, beef powder, and vegetable seasoning powder) were mixed with purified water, heated at 121 C. for 20 minutes by retort sterilization, and the amounts of taste-enhancer amino acids were examined and the results are shown in Table 1 and FIG. 1.

TABLE-US-00001 TABLE 1 Amounts of taste-enhancer amino acids according to types of base materials Production Amounts of Taste-Enhancer Amino Acids (mg/L) Method Glutamine Glycine Alanine Lysine Arginine Extract/Powder 4.3 1.7 2.0 1.5 2.1 Heated Meat Broth Production 10.4 4.5 6.2 3.6 6.5 of Meat Broth of the Present Application (Heat Extraction of Meat Base Materials)

[0038] As confirmed in Table 1 and FIG. 1, it can be confirmed that the meat broth of the present application has about a 3-fold improvement in the amount of taste-enhancer amino acids compared to the conventional meat broth, and thus it can be confirmed that the quality of the meat broth of the present application is improved compared to the conventional meat broth.

[0039] 2) Confirmation of Amounts of Taste-Enhancer Amino Acids According to Production Scale

[0040] An attempt was made to confirm whether the quality can be maintained when the method for producing the meat broth of the present application is a large-scale production. Specifically, for the method for producing the meat broth of the present application, the conditions as shown in Table 2 (i.e., the factory-style scale is a 3,000 L scale in a double steam jacketed production tank, and the home-style scale is a 10 L scale with heating at 90-100 C. for 20-180 minutes) were applied, and the amounts of the taste-enhancer amino acids in the produced meat broth were confirmed. The results are shown in Table 2 and FIG. 2.

TABLE-US-00002 TABLE 2 Amounts of taste-enhancer amino acids according to scale of the meat broth of the present application Amounts of Taste-Enhancer Amino Acids (mg/L) Experimental Group (Based on Glu- Gly- Ala- Argi- Beef Meat Broth) tamine cine nine Lysine nine 1) Home-Style Scale Secondary 6.5 2.2 3.5 1.8 3.1 Heating - Retort Not Performed 2) Home-Style Scale Primary 9.7 3.6 5.1 2.6 4.9 Heating - Retort 3) Factory-Style Scale Meat 7.1 3.0 4.2 2.2 4.7 Broth Production - Secondary Heating - Retort Not Performed 4) Factory-Style Scale Meat 10.2 4.3 6.3 3.2 6.7 Broth Production - Secondary Heating - Retort

[0041] Generally, while the quality of the product decreases as the production scale increases and the production process becomes extreme, as can be confirmed in Table 2 and FIG. 2, it was confirmed that the meat broth of the present application has an effect that the amounts of taste-enhancer amino acids are further increased when the meat broth of the present application is produced on a factory-style scale. In particular, in the factory-style scale, it was confirmed that the amount of taste-enhancer amino acids was highest when the meat broth underwent retort.

[0042] 3) Confirmation of Amounts of Taste-Enhancer Amino Acids According to Conditions of Secondary Heating Step

[0043] To confirm the presence/absence of changes in quality of meat broth according to conditions of the secondary heating step (i.e., temperature, time, and pressure) and optimal conditions, the amounts of taste-enhancer amino acids in the meat broth produced according to the changes in the conditions of the secondary heating step in the process of performing the secondary heating of the base materials which underwent the primary heating step. The results are shown in Table 3 and FIG. 3.

[0044] Meat broth samples were produced in the same manner with the only differences in specific conditions of temperature, time, and pressure of the secondary heating step as in Preparation Example 1 and Table 3.

TABLE-US-00003 TABLE 3 Amounts of taste-enhancer amino acids according to conditions of secondary heating step Amounts of Taste-Enhancer Amino Acids Conditions Of (mg/L) Secondary Heating Glutamine Glycine Alanine Lysine Arginine 100 C., 120 Min, 10.2 4.3 6.3 3.2 6.7 1.0 kgf/cm.sup.2 105 C., 100 Min, 10.7 4.6 6.5 3.4 6.9 1.2 kgf/cm.sup.2 110 C., 80 Min, 10.5 4.2 6.4 3.3 7.0 1.5 kgf/cm.sup.2 115 C., 50 Min, 10.0 4.1 6.5 3.4 7.2 1.8 kgf/cm.sup.2 121 C., 30 Min, 9.5 3.7 6.2 3.5 7.5 2.1 kgf/cm.sup.2

[0045] As can be confirmed in Table 3 and FIG. 3, no significant difference was observed in the amounts of taste-enhancer amino acids of meat broth when the conditions of the secondary heating step were 100-121 C., 30-120 minutes at 1.0-2.1 kgf/cm.sup.2. Therefore, by performing the secondary heating at high-temperature high-pressure for a short period of time (i.e., 121 C., 30 minutes, 2.1 kgf/cm.sup.2), the time consumed for the secondary heating step can be reduced to a half () to one third () level thereby capable of promoting the improvement of overall productivity.

[0046] (2) Confirmation of Effect of Reducing Retort Odor

[0047] The effect of reducing the retort odor and the effect of improving sensory evaluation of meat broth, which shows differences according to steps of the present application, were confirmed, compared to the extract/powder heating meat broth. Specifically, the meat broth was produced with the differences in the process of Preparation Example 1 as shown in Table 4 below and used, and for the extract/powder heating meat broth, the meat broth of Experimental Example 4 was used. With regard to the retort odor, 2-pentyl-furan, 2-heptanal, and 3-octanone was measured using the gas chromatograph (GC), and for the sensory evaluation, overall taste, overall flavor, and color were evaluated via a 5-point scale method. The results are shown in Table 4 and FIG. 4.

TABLE-US-00004 TABLE 4 Effect of reducing retort odor in meat broth of the present application compared to extract/powder heating meat broth Experimental Group GC Analysis Value of Retort Odor (g/ (Based on Beef Meat 100 g) Broth) 2-Pentyl-Furan 2-Heptanal 3-Octanone Extract, Powder Heating 9.0 6.0 5.0 Meat Broth Primary Heating of Meat 3.0 1.0 1.0 Secondary Heating of 1.0 0.5 0.7 Meat Primary Heating of Meat 0.8 0.3 0.5 after Curing Secondary Heating of 0.5 0.1 0.2 Meat after Curing

[0048] As confirmed in Table 4 and FIG. 4, it can be confirmed that in the meat broth of the present application, the values of 2-pentyl-furan, 2-heptanal, and 3-octanone, which are the factors of retort odor, are reduced compared to the extract/powder heating meat broth, regardless of the process.

[0049] In particular, it can be confirmed that the level of retort odor reduction becomes more excellent as the meat broth of the present application undergoes a curing step and a two-step heating.

[0050] (3) Confirmation of Preferences in Sensory Evaluation

[0051] 1) Confirmation of Preferences in Sensory Evaluation According to the Conditions of Secondary Heating Step

[0052] The sensory quality preferences for the meat broths produced according to the differences in the secondary heating step of Experimental Example 1 (1) 3) were confirmed, and the results are shown in Table 5 and FIG. 3.

TABLE-US-00005 TABLE 5 Confirmation of sensory quality preference according to conditions of secondary heating step Sensory Quality Preference For Meat Broth (5-Point Scale Method) Heating Conditions (Based on Overall Overall Beef Meat Broth) Taste Flavor Color 1) 100 C., 120 Min, 1.0 kgf/cm.sup.2 4.2.sup.a 4.2.sup.a 4.2.sup.a 2) 105 C., 100 Min, 1.2 kgf/cm.sup.2 4.2.sup.a 4.3.sup.a 4.2.sup.a 3) 110 C., 80 Min, 1.5 kgf/cm.sup.2 4.1.sup.a 4.2.sup.a 4.1.sup.a 4) 115 C., 50 Min, 1.8 kgf/cm.sup.2 4.1.sup.a 4.1.sup.a 4.0.sup.a 5) 121 C., 30 Min, 2.1 kgf/cm.sup.2 4.0.sup.a 4.1.sup.a 4.0.sup.a * Confirmation of significant differences (P < 0.05), the same English letter indicates no difference.

[0053] As can be confirmed in Table 5 and FIG. 3, even in the sensory quality preference, the presence of a significant difference in the sensory quality preference for meat broth was not confirmed when the conditions of the secondary heating step were 100-121 C., 30-120 minutes, and 1.0-2.1 kgf/cm.sup.2, similar to the amounts of taste-enhancer amino acids. Therefore, by performing the secondary heating at high-temperature high-pressure for a short period of time (i.e., 121 C., 30 minutes, 2.1 kgf/cm.sup.2), the time consumed for the secondary heating step can be reduced to a half () to one third () level thereby capable of promoting the improvement of overall productivity.

[0054] 2) Confirmation of Sensory Evaluation Preferences Between the Conventional Meat Broth and that of the Present Application

[0055] With respect to the conventional meat broth of Experimental Example 1 (1) 1) and that of the present application, the sensory evaluation preferences were confirmed and compared, and the results are shown in Table 6 and FIG. 1.

TABLE-US-00006 TABLE 6 Sensory evaluation preferences between the conventional meat broth and that of the present application Sensory Quality Preference For Meat Broth (5-Point Scale Method) Overall Overall Production Method Taste Flavor Color Extract/Powder Heating Meat 3.3.sup.d 3.2.sup.c 3.1.sup.c Broth Production of the Meat Broth of 4.2.sup.a 4.2.sup.a 4.1.sup.a the Present Application (Meat Base Material Heat Extraction) * Confirmation of significant differences (P < 0.05), the same English letter indicates no difference.

[0056] As confirmed in Table 6 and FIG. 1, it can be confirmed that the sensory quality preference for the meat broth of the present application was significantly improved compared to that of the conventional meat broth, and thus, it can be confirmed that the quality of the meat broth of the present application is improved compared to the conventional meat broth.

[0057] 3) Confirmation of Sensory Evaluation Preferences for the Meat Broth of the Present Application According to Production Scale

[0058] With regard to the production scale of Experimental Example 1 (1) 2), the sensory evaluation preferences were confirmed, and the results are shown in Table 7 and FIG. 2.

TABLE-US-00007 TABLE 7 Sensory evaluation of preferences for the meat broth of the present application Sensory Quality Preference For Meat Broth (5-Point Scale Method) Experimental Group (Based on Beef Overall Overall Meat Broth) Taste Flavor Color Home-Style Scale Secondary Heating - 4.1.sup.a 4.0.sup.a 4.2.sup.a Retort Not Performed Home-Style Scale Primary Heating - 3.7.sup.b 3.8.sup.b 3.7.sup.b Retort Factory-Style Scale Production of 4.3.sup.a 4.2.sup.a 4.2.sup.a Meat Broth - Secondary Heating - Retort Not Performed Factory-Style Scale Production of 4.1.sup.a 4.1.sup.a 4.0.sup.a Meat Broth - Secondary Heating - Retort * Confirmation of significant differences (P < 0.05), the same English letter indicates no difference.

[0059] Additionally, even in the sensory quality preference of meat broth, as can be confirmed in Table 7 and FIG. 2, it was confirmed that when the production method of the present application was applied, no significant statistical difference in sensory quality preference was observed although the product was produced in a factory-style scale.

[0060] (4) Confirmation of Sensory Evaluation Preferences According to Reduction in Retort Odor

[0061] With regard to the reduction in retort odor of Experimental Example 1 (2), the sensory evaluation preferences were confirmed, and the results are shown in Table 8 and FIG. 4.

TABLE-US-00008 TABLE 8 Effect of improving sensory evaluation of the meat broth of the present application compared to the extract/powder heating meat broth Sensory Quality Preference For Meat Broth (5-Point Scale Method) Experimental Group (Based on Beef Meat Overall Overall Broth) Taste Flavor Color Extract/Powder Heating Meat Broth 3.3.sup.d 3.2.sup.c 3.1.sup.c Primary Heating of Meat 3.8.sup.c 3.9.sup.b 3.8.sup.b Secondary Heating of Meat 4.0.sup.b 3.9.sup.b 4.0.sup.a Primary Heating of Meat After Curing 4.0.sup.b 4.0.sup.b 4.1.sup.a Secondary Heating of Meat After Curing 4.2.sup.a 4.2.sup.a 4.1.sup.a * Confirmation of significant differences (P < 0.05), the same English letter indicates no difference.

[0062] As confirmed in Table 8 and FIG. 4, it can be confirmed that, compared to the extract/powder heating meat broth, the meat broth of the present application has improved sensory quality preference regardless of the production process, and in particular, the improvement in sensory quality preference becomes more excellent as the meat broth undergoes a curing step and a two-step heating.

Experimental Example 2: Confirmation of Microbial Stability of Meat Broth According to Natural Antibacterial Agents

[0063] In the secondary heating step, the microbial stability according to the addition of a natural antibacterial agent was confirmed. Specifically, the total number of bacteria, the number of heat-resistance bacteria, and the number of fungi of the meat broth were confirmed immediately after the production and after 6 hours at room temperature, in which the meat broth was produced in the same manner as in Preparation Example 1 except the differences in the presence/absence of a natural antibacterial agent and the kind thereof as conditions shown in Table 3 at the time of the secondary heating. The results are shown in Table 9 and FIG. 5.

TABLE-US-00009 TABLE 9 Confirmation of effect of microbial stability of meat broth according to natural antibacterial agents Meat Broth Meat Broth After 6 Immediately After Hours At Room Experimental Production (CFU/L) Temperature Group Heat- Heat- (Based on Beef Meat Total Resistant Total Resistant Broth) Bacteria Bacteria Fungi Bacteria Bacteria Fungi 1) Meat Broth with 5.0E+03 4.1E+02 2.9E+01 7.2E+06 1.5E+04 9.7E+03 No Addition of Antibacterial Agent 2) Meat Broth with 1.6E+01 3.0E+01 0 2.0E+01 8.2E+01 0 Addition of Antibacterial Agent (Calcium Oxide) [Calcium Preparation] 3)Meat Broth with 3.2E+01 1.5E+01 0 5.8E+01 6.4E+01 0 Addition of Antibacterial Agent (Vitamin B1 Lauryl Sulfate) [Surfactant] 4) Meat Broth with 4.5E+01 2.8E+01 0 3.5E+01 3.4E+01 0 Addition of Antibacterial Agent (Fermentation Extract) [Bacteriocin]

[0064] As can be confirmed in Table 9 and FIG. 5, the meat broth in which a natural antibacterial agents (calcium, a surfactant, and a fermentation extract) were added showed an overall decrease in the total number of bacteria, the number of heat-resistance bacteria, and the number of fungi compared to the meat broth in which the natural antibacterial agents (calcium, a surfactant, and a fermentation extract) were added. Specifically, the total number of bacteria was decreased to a level of 10.sup.2 CFU/L, and the number of heat-resistance bacteria and the number of fungi were decreased to a level of 10.sup.1 CFU/L, and in particular, the number of fungi was decreased to a level of sterilization thus confirming microbial stability.

[0065] Additionally, it was confirmed that even after 6 hours at room temperature, the meat broth in which no natural antibacterial agent was not added showed an increase in all of the total number of bacteria, the number of heat-resistance bacteria, and the number of fungi, compared to the meat broth immediately after the production, thus showing low microbial stability. In contrast, in the meat broth in which natural antibacterial agents were added, all of the total number of bacteria, the number of heat-resistance bacteria, and the number of fungi showed only an increase of less than 10.sup.1 compared to the meat broth immediately after the production, thus showing high microbial stability.

Experimental Example 3: Quality Evaluation of Meat Broth of the Present Application and Products Containing Meat Broth of the Present Application

[0066] The meat broth of the present application and the products containing the meat broth of the present application were subjected to sensory evaluation (5-point scale method) with regard to overall taste, savory taste, and physical appearance, and the results are shown in Tables 10 and 11. Specifically, the quality of the meat broth of the present application produced by the method of Preparation Example 1 was compared to that of the conventional meat broth. Specifically, for the conventional meat broth, the meat broth was produced using an extract and purified water, or using an extract by adding extract (base materials of ES food, beef, pork, chicken seasoning extract, etc.) or seasoning powder (base materials of ES food, beef seasoning powder, chicken seasoning powder, etc.) in an amount of 1-10 wt % (w/w) relative to the weight of purified water, and heating at 90-100 C. for about 5-20 minutes, and the meat broth of the present application was produced by the production method of Preparation Example 1.

TABLE-US-00010 TABLE 10 Results of quality evaluation of the present application meat broth Overall Taste Physical Base Materials of Meat (5-Point Savory Taste Appearance Broth Scale Method) of Meat Broth (Color) Extract (Beef Ribs, 3.5.sup.a 3.6.sup.a 3.5.sup.a Brisket), Purified Water Ribs, Condiment 3.9.sup.b 3.9.sup.b 3.9.sup.b Vegetables Heat Extraction Extract (Chicken Meat, 3.6.sup.a 3.7.sup.a 3.6.sup.a Chicken Feet) Chicken Meat, Chicken 3.9.sup.b 3.9.sup.b 3.9.sup.b Bones, Condiment Vegetables Extract (Anchovy, Kelp) 3.7.sup.a 3.5.sup.a 3.6.sup.a Anchovy, Kelp, 3.9.sup.b 3.8.sup.b 3.9.sup.b Condiment Vegetables * Confirmation of significant differences (P < 0.05), the same English letter indicates no difference.

[0067] As shown in Table 10, it was confirmed that the meat broth of the present application was improved in all of the evaluation items compared to the conventional meat broth to have statistical significance (p<0.05).

TABLE-US-00011 TABLE 11 Results of quality evaluation of products containing the meat broth of the present application Soup, Broth Kinds Overall Savory (Application Taste (5- Taste of Physical of Meat Base Materials of Point Scale Meat Appearance Broth) Meat Broth Method) Broth (Color) Rib Broth Extract (Beef Ribs, 3.6.sup.a 3.6.sup.a 3.5.sup.a (Rib Meat Brisket), Purified Broth) Water Ribs, Condiment 3.9.sup.b 4.0.sup.b 3.9.sup.b Vegetables Heat Extraction Boiled Extract (Chicken 3.6.sup.a 3.6.sup.a 3.5.sup.a Chicken Meat, Chicken Feet) Soup Chicken Meat, 3.9.sup.b 3.9.sup.b 3.9.sup.b (Chicken Chicken Bones, Meat Condiment Broth) Vegetables Seaweed Extract (Anchovy, 3.7.sup.a 3.6.sup.a 3.6.sup.a Soup Kelp) (Anchovy Anchovy, Kelp, 3.9.sup.b 3.9.sup.b 3.9.sup.b Kelp Meat Condiment Broth) Vegetables * Confirmation of significant differences (P < 0.05), the same English letter indicates no difference.

[0068] As shown in Table 11, it was confirmed that the products containing the meat broth of the present application showed high scores in the overall taste, savory taste, and physical appearance considering colors compared to the products containing the extract/powder heating meat broth by 0.2-0.4 points per item.

[0069] From the above results, it was confirmed that when the heat extraction method of meat broth production using various meat and seafood and vegetable base materials was applied to the production of various produced foods with cooking convenience (e.g., soup, broth, stew, side dishes, main dishes, etc.), an effect of significantly improving sensory quality during high-temperature high-pressure heat sterilization (in particular, retort) was shown, thus confirming that the novel method for producing meat broth established through the present application is an effective technology that can be utilized in the future in the development of foods to be refrigerated and processed at room temperature.