Method for manufacturing hybrid chicken breast having emulsion gel property using vegetable protein and transglutaminase

Abstract

The present invention relates to a method for manufacturing hybrid chicken breast having emulsion gel characteristics by utilizing plant protein and transglutaminase. The hybrid chicken breast is manufactured by replacing a portion of the chicken breast with plant protein. It is possible to manufacture an emulsion gel with high elasticity by mixing the chicken breast and the plant protein. It has been confirmed that the crude protein content of the final product increases after heating and the texture of the hybrid chicken breast is improved, so it can be usefully utilized in related industries.

Description

Technology Field

[0001] The present invention relates to a method for producing hybrid chicken breast having emulsion gel characteristics by utilizing plant protein and transglutaminase. Background Technology

[0002] Due to global population growth and lifestyle changes, the inseparable link between the challenges of sustainable food systems and a healthy planet is being recognized worldwide. When producing meat substitutes using plant-based proteins, various challenges are anticipated because the characteristics of plant-based and animal-based proteins differ significantly. Regarding livestock production, a solution to growing concerns is to reduce resistance to plant-based protein by replacing a portion of animal protein in standard meat diets with plant-based protein.

[0003] Hybrid meat is a food made from plant-based materials that aims to mimic the functionality, nutritional composition, and sensory characteristics of traditional meat products. Because these products retain the taste of traditional meat while reducing meat consumption, they receive higher acceptance from meat-eating consumers than meat substitutes. For example, soybean and pea proteins, or rice proteins, are primarily used as raw materials for the production of meat substitutes. The use of these proteins creates an eco-friendly protein supply chain and offers additional health benefits by containing fiber and having a lower saturated fat content than animal proteins. When heated, they denature and aggregate to form protein networks that retain water primarily through capillary forces; this protein gelation plays a crucial role in the final structure of meat products. While research is ongoing regarding the technical and quality characteristics of hybrid meat products, knowledge regarding the structural formation of hybrid chicken products—which apply various plant-based proteins to chicken—is limited, thus requiring further development in this area.

[0004] Accordingly, the inventors applied various isolated plant proteins to hybrid chicken meat to analyze the physical properties of the meat emulsion gel, and confirmed the influence of various types of plant proteins on the technical and sensory properties for replacing meat in hybrid chicken, thereby completing the present invention. The problem to be solved

[0006] The object of the present invention is to provide a food composition comprising 230 to 310 parts by weight of chicken breast, 50 to 70 parts by weight of vegetable protein, 190 to 210 parts by weight of 1% chicken stock aqueous solution, 4 to 6 parts by weight of transglutaminase, 4 to 6 parts by weight of salt, and 0.05 to 0.15 parts by weight of sodium diphosphate.

[0007] Another objective of the present invention is to provide a method for manufacturing a hybrid chicken breast comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing additives into the ground chicken breast to produce an emulsion gel; further mixing vegetable protein and transglutaminase into the emulsion gel to produce a dough; and aging the dough, shaping it into a certain size, and heating it.

[0008] Another objective of the present invention is to provide a hybrid chicken breast produced by the above-described manufacturing method.

[0009] Another objective of the present invention is to provide a method for increasing the crude protein content of hybrid chicken breast, comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing additives into the ground chicken breast to prepare an emulsion gel; further mixing vegetable protein and transglutaminase into the emulsion gel to prepare a dough; and aging the dough, shaping it into a certain size, and heating it. means of solving the problem

[0010] In order to achieve the above objective,

[0011] The present invention provides a food composition comprising 230 to 310 parts by weight of chicken breast, 50 to 70 parts by weight of vegetable protein, 190 to 210 parts by weight of 1% chicken stock aqueous solution, 4 to 6 parts by weight of transglutaminase, 4 to 6 parts by weight of salt, and 0.05 to 0.15 parts by weight of sodium diphosphate.

[0012] In addition, the present invention provides a method for manufacturing a hybrid chicken breast comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing an additive with the ground chicken breast to prepare an emulsion gel; further mixing a vegetable protein and transglutaminase with the emulsion gel to prepare a dough; and aging the dough, shaping it into a certain size, and heating it.

[0013] In addition, the present invention provides a hybrid chicken breast produced by the above-described manufacturing method.

[0014] In addition, the present invention provides a method for increasing the crude protein content of hybrid chicken breast, comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing an additive with the ground chicken breast to prepare an emulsion gel; further mixing a vegetable protein and transglutaminase into the emulsion gel and preparing a dough; and aging the dough, shaping it into a certain size, and heating it. Effects of the invention

[0015] The hybrid chicken breast of the present invention is manufactured by replacing a portion of the chicken breast with plant-based protein. It is possible to manufacture an emulsion gel with high elasticity by mixing the chicken breast and the plant-based protein. It has been confirmed that the crude protein content of the final product increases after heating and the texture of the hybrid chicken breast is improved, so it can be usefully utilized in related industries. Brief explanation of the drawing

[0016] Figure 1 shows a schematic diagram of the method for manufacturing the hybrid chicken breast of the present invention. Figure 2 shows the rheological properties (storage modulus, loss modulus, and viscosity versus shear ratio) of the hybrid chicken breast sample of the present invention. Figure 3 shows the gel strength and emulsion stability of the hybrid chicken breast sample of the present invention. Figure 4 shows the visual appearance, color difference, cooking loss, shrinkage rate, and moisture retention capacity of the hybrid chicken breast sample of the present invention before and after heating. Specific details for implementing the invention

[0017] Embodiments of the present invention will be described in detail below with reference to the attached drawings. In the following description, detailed descriptions of technologies well known to those skilled in the art may be omitted. Furthermore, in describing the present invention, detailed descriptions of related known functions or configurations may be omitted if it is determined that such descriptions would unnecessarily obscure the essence of the present invention. Additionally, the terminology used in this specification is used to appropriately express preferred embodiments of the present invention, and may vary depending on the intent of the user or operator, or the conventions of the field to which the present invention belongs.

[0018] Therefore, the definitions of these terms should be based on the content throughout this specification. Throughout the specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components.

[0019] The terms used in the present invention are explained below.

[0021] The present invention provides a food composition comprising 230 to 310 parts by weight of chicken breast, 50 to 70 parts by weight of vegetable protein, 190 to 210 parts by weight of 1% chicken stock aqueous solution, 4 to 6 parts by weight of transglutaminase, 4 to 6 parts by weight of salt, and 0.05 to 0.15 parts by weight of sodium diphosphate.

[0022] In addition to containing the active ingredient of the present invention, the food composition of the present invention may contain various flavoring agents or natural carbohydrates, etc., as additional ingredients, as in conventional food compositions.

[0023] Examples of the natural carbohydrates described above include monosaccharides, e.g., glucose, fructose, etc.; disaccharides, e.g., maltose, sucrose, etc.; polysaccharides, e.g., dextrin, cyclodextrin, etc., and conventional sugars, and sugar alcohols such as xylitol, sorbitol, erythritol, etc. The flavoring agents described above may advantageously use natural flavoring agents (taumatin), stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.). The food composition of the present invention may be formulated in the same manner as the pharmaceutical composition described above and used as a functional food or added to various foods. Foods to which the composition of the present invention may be added include, for example, beverages, meat, chocolate, food products, confectionery, pizza, ramen, other noodles, chewing gum, candy, ice cream, alcoholic beverages, vitamin complexes, and health supplements.

[0024] In addition, the above food composition may contain, in addition to the extract which is an active ingredient, various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. Furthermore, the food composition of the present invention may contain fruit pulp for the production of natural fruit juice, fruit juice beverages, and vegetable beverages.

[0025] The plant protein of the present invention refers to all proteins derived from cereals, oilseed plants, legumes, and tuberous plants, used alone or as a mixture selected from the same family or different families, and also all proteins derived from algae and microalgae.

[0026] According to one embodiment of the present invention, the plant protein may be a protein isolated from peas, soybeans, or rice.

[0028] In addition, the present invention provides a method for manufacturing a hybrid chicken breast comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing an additive with the ground chicken breast to prepare an emulsion gel; further mixing a vegetable protein and transglutaminase with the emulsion gel to prepare a dough; and aging the dough, shaping it into a certain size, and heating it.

[0029] The chicken breast of the present invention may be chicken breast or processed chicken breast, and for example, the chicken breast may be selected from the group consisting of raw chicken breast, smoked chicken breast, chicken breast powder, ground chicken breast, or a combination thereof.

[0030] According to one embodiment of the present invention, the additive may include chicken stock seasoning, salt, sodium diphosphate, or transglutaminase.

[0031] The transglutaminase of the present invention is an enzyme that exists in animal tissues, organs, and blood, and is also widely present in plants, microorganisms, etc. When the transglutaminase is applied to proteins or peptides, it can act as a catalyst to form cross-links between glutamine and lysine through acyl exchange reactions, cross-reactions, and deamination reactions.

[0032] The above transglutaminase (2.3.2.13, protein-glutamine:amine γ-glutamyltransferase) crosslinks proteins by transferring the γ-carboxyamide group of a glutamine residue of one protein to the ε-amino group of a lysine residue of the same or another protein. Transglutaminase is commonly used in the food industry for various applications, for example, Streptomyces mobaraensis ( Streptomyces mobaraensis ), Streptomyces livani( Streptomyces libani ), Bacillus circulans( Bacillus circulans ), Bacillus subtilis( Bacillus subtilis ), Streptomyces ladacanum ( Streptomyces ladakanum It can be produced by various bacteria such as ). In 1989, microbial transglutaminase was found in Streptococcus verticillium species ( Streptoverticillium sp. It was isolated from ). Transglutaminase is commonly provided in powder form, particularly for large-scale use in the food industry, and is available from various commercial suppliers.

[0033] According to one embodiment of the present invention, the additive may be mixed in a weight ratio of 200 to 211 based on a weight ratio of 300 chicken breast.

[0034] According to one embodiment of the present invention, the plant protein may include pea, soybean, or rice protein.

[0035] According to one embodiment of the present invention, the transglutaminase may be an enzyme binding agent.

[0036] The binder of the present invention refers to an additive used for the purpose of increasing the binding properties of meat products or processed seafood products, and said binding properties refer to the property in which protein molecules of meat bind well with water molecules to form an elastic tissue.

[0037] According to one embodiment of the present invention, the dough may be prepared by mixing chicken breast and vegetable protein in a weight ratio of 220:80 to 260:40.

[0038] According to one embodiment of the present invention, the dough may have an increased crude protein content.

[0039] According to one embodiment of the present invention, the dough may be aged at 4 to 6°C for 15 to 17 hours.

[0040] The emulsion gel of the present invention can be mixed with other products to provide a meat substitute composition. The hybrid chicken breast produced by the method of the present invention can also be mixed with other products, such as textured vegetable protein, for example, textured soy protein, to produce a meat substitute. In various aspects of this method, transglutaminase can be incorporated into the mixture to produce a meat substitute composition.

[0041] In the ground meat emulsion, at least about 70 weight percent of the meat protein is dissolved, and the meat protein is not isolated from the meat in the ground meat emulsion. In one aspect, about 30 weight percent or less of the meat protein in the ground meat emulsion precipitates. Without being bound by theory, it is believed that exposing the ground meat to a pH in the range of about 6.5 to about 9.5 prior to the addition of the emulsion to the meat portion creates a greater net charge of protein in the muscle tissue and increases the amount of bound and fixed water. In contrast, ground meat exposed to a lower pH will exhibit an overall reduction in reactive groups in the protein available for water binding, particularly if the protein becomes insoluble in water or denatured. It has been found that exposure of the ground meat only to the pH ranges indicated herein provides distinct sensory sensitization in the final product. It has been found that exposure of the meat to a pH range of less than 5.3 to greater than about 9.5 results in denaturation of the protein in the meat. It has been found that protein denaturation reduces the effectiveness of the ability to form an emulsion to retain moisture in meat. It has been further found that protein denaturation irreversibly lowers the viscosity of the final emulsion, requiring the addition of a thickener to increase viscosity again. When ground meat is exposed to a pH that is too low, the color of the meat tends to fade to an undesirable level. When ground meat is exposed to a pH that is too high, the color of the meat tends to darken to an undesirable dark color.

[0042] According to one embodiment of the present invention, the emulsion gel may have increased emulsion stability, elasticity, or gel strength.

[0043] According to one embodiment of the present invention, the heating may be performed at 170 to 190°C for 14 minutes 30 seconds to 15 minutes 30 seconds.

[0045] In addition, the present invention provides a hybrid chicken breast produced by the above-described manufacturing method.

[0046] According to one embodiment of the present invention, the hybrid chicken breast may contain 68 to 74% moisture and 18 to 21% crude protein.

[0047] According to one embodiment of the present invention, the hybrid chicken breast may have reduced cooking loss.

[0048] According to one embodiment of the present invention, the hybrid chicken breast may have increased hardness, cohesiveness, elasticity, or shear strength.

[0049] According to one embodiment of the present invention, the hybrid chicken breast may have improved texture or chewiness.

[0051] In addition, the present invention provides a method for increasing the crude protein content of hybrid chicken breast, comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing an additive with the ground chicken breast to prepare an emulsion gel; further mixing a vegetable protein and transglutaminase into the emulsion gel and preparing a dough; and aging the dough, shaping it into a certain size, and heating it.

[0053] The present invention will be explained in more detail below through examples. These examples are merely for the purpose of explaining the present invention more specifically, and it will be obvious to those skilled in the art that the scope of the present invention is not limited to these examples.

[0055] <Preparation Example 1> Preparation of Hybrid Chicken Breast

[0056] <Preparation Example 1-1> Preparation of materials

[0057] Chicken breast (Harim Co., Ltd., Iksan, Republic of Korea) was purchased from a local supermarket. Isolated rice protein, isolated pea protein, and isolated soy protein were provided by Almi GmbH (Austria). Dibasic sodium phosphate (DSP) was purchased from ES Food Ingredients (Gyeonggi-do, South Korea). Transglutaminase (TG), an enzyme binder (enzymatic activity of 100U / g), was purchased from Ajinomoto Co. Inc. (Tokyo, Japan).

[0059] <Preparation Example 1-2> Preparation of Hybrid Chicken Breast Sample

[0060] The method for preparing the hybrid chicken breast of the present invention is illustrated in FIG. 1. Specifically, first, the fat and visible fascia of the chicken breast were removed, and the chicken breast was cut into cube shapes. As shown in Table 1 below, according to the mixing ratio of chicken breast and vegetable isolate protein, the chicken breast cut into 5 to 6 equal parts was ground for 2 minutes using a food processor (FDM301SS, Kenwood Co., Havant, UK). Then, seasoning (chicken stock), salt, sodium diphosphate (DSP), and ice water containing transglutaminase (TG) were gradually added while grinding for 2 minutes, after which vegetable protein was added and mixed for an additional 2 minutes. The mixture was stored at 5°C for at least 15 hours after the mixing was completed. The aged hybrid chicken breasts were placed in 4×4×2 cm cubic silicone molds and heated in an oven (Bread oven, Kumbok Stock, Seoul, Korea) at 180°C for 14 minutes 30 seconds to 15 minutes 30 seconds until the core temperature of samples 1 to 4 reached 72°C. All samples were left at room temperature for 20 minutes before the experiment.

[0061] Sample 1 Sample 2 Sample 3 Sample 4 chicken breast 300 240 240 240 Plant-based isolated protein isolated rice protein - 60 - - isolated pea protein - - 60 - Isolated soy protein - - - 60 1% chicken stock solution 200 200 200 200 transglutaminase 5 salt 5 sodium biphosphate 0.1

[0063] <Experimental Example 1> Analysis of rheological properties, gel strength, and emulsion stability

[0064] The rheological properties of the dough after aging of the hybrid chicken breast sample prepared in Preparation Example 1-1 were evaluated using a dynamic rheometer (HR 10, TA Instruments, New Castle, DE, USA), and the evaluation items measured were dynamic viscoelasticity and viscosity according to shear rate. The gel strength of the dough after aging was measured using a rheometer (CR-100, Sun Scientific Co., Tokyo, Japan) under measurement conditions of load cel: 10 kgf, distance: 30%, table speed: 60 mm / min, and adaptor type: diameter 50 mm, with 5 repeated measurements per sample and the average value. The emulsion stability of the dough after aging was measured by centrifugation stability, and the degree of phase separation was observed after centrifugation at 1,400 rpm for 3 minutes.

[0066] <Experimental Example 2> Analysis of Component Content

[0067] Moisture content was calculated by taking 3g samples in an atmospheric pressure heating dryer set to 105 °C, drying each sample for 5 hours, and repeating the process 4 times by comparing the weight of the samples before and after heating and drying. Crude protein content was analyzed using the Kjeldahl method via an automatic nitrogen analyzer (Nitrogen Autoanalyzer, Kjetec2400, Foss Analytical A / S, Hilleroed, Denmark). Crude fat content was analyzed using an automatic crude fat extractor (Soxtherm 416, Gerhardt GmbH & Co. KG, Konigswinter, Germany). pH was measured using a pH meter (Orion 3 Star, Thermo Fisher Scientific, Waltham, MA, USA) after grinding the samples at 4,900 rpm for 30 seconds using a hand mixer (HR2535 / 00, Philips, Amsterdam, Nederland). Chromaticity and color difference were measured using a colorimeter (CR-400, Minolta, Tokyo, Japan) calibrated with a standard white plate.

[0069] <Experimental Example 3> Color Difference Analysis

[0070] To confirm the color difference of the hybrid chicken breast sample prepared in Preparation Example 1-1 above, random points on the sample before and after oven heating were measured 9 times with 3 repetitions each, and L was calculated using the following Equation 1. * (Lightness), a * (Redness) and b * The (Yellowness) value was calculated.

[0071] [Mathematical Formula 1]

[0072] ΔE = [(L * -L0 * ) 2 +(a * -a0 * ) 2 +(b * -b0 * ) 2 ]1 / 2

[0073] In the above mathematical formula 1, L0 * a0 is the initial brightness value of the light source. * b0 is the initial red value of the light source. * This is the initial yellow value of the light source.

[0075] <Experimental Example 4> Measurement of Cooking Loss

[0076] Cooking loss is a value expressed as a percentage of the degree of reduction in total mass due to cooking heat treatment, and the value was calculated using the following mathematical formula 2 after 6 repeated measurements for each sample.

[0077] [Mathematical Formula 2]

[0078] Cooking loss (%) = (w0-w1)×100 / w0

[0079] In the above mathematical formula 2, w0 is the weight before cooking, and w1 is the weight after cooking.

[0081] <Experimental Example 5> Shrinkage Rate Analysis

[0082] The shrinkage rate is a value expressed as a percentage by measuring the degree of shrinkage in width, length, and height through cooking heat treatment using a vernier caliper, measuring random points of the sample before and after heating in 3 repetitions, 9 times, and calculating the value using the following mathematical formulas 3 to 5.

[0083] [Mathematical Formula 3]

[0084] Length shrinkage ratio (%) = (L0-L1)×100 / L0

[0085] In the above mathematical formula 3, L0 is the width before cooking, and L1 is the width after cooking.

[0086] [Mathematical Formula 4]

[0087] Width shrinkage ratio (%) = (W0-W1)×100 / W0

[0088] In the above mathematical formula 4, W0 is the vertical length before cooking, and W1 is the horizontal length after cooking.

[0089] [Mathematical Formula 5]

[0090] Hight shrinkage ratio (%) = (H0-H1)×100 / H0

[0091] In the above mathematical formula 5, H0 is the height before cooking, and H1 is the height after cooking.

[0093] <Experimental Example 6> Analysis of Water Retention Capacity

[0094] Reassured water was measured using a modified filter-paper press method. 2×2×2 cm 3 After measuring the weight of a sample of size, it was placed between two sheets of filter paper (Whatman #2), a 2 kg weight was placed on it and compressed for 5 minutes, and the weight of the compressed sample was measured. The degree of moisture exudation was expressed as a percentage using the following mathematical formula 6.

[0095] [Mathematical Formula 6]

[0096] Water holding capacity (%) = (w0-w1)×100 / w0

[0097] In the above mathematical formula 6, w0 is the weight of the meat before compression, and w1 is the weight of the meat after compression.

[0099] <Experimental Example 7> Texture Analysis

[0100] To analyze Texture Profile Analysis (TPA), hardness, springiness, cohesiveness, and chewiness were measured. 2×2×2 cm 3For samples of the specified size, measurements were taken five times per sample using a rheometer (CR-100, Sun Scientific Co., Tokyo, Japan) under the following conditions: load cell: 10 kgf, distance: 30%, table speed: 60 mm / min, and adapter type: diameter 50 mm; the results were expressed as the average value. Warner-Bratzler shear force analysis was performed to measure the breaking strength of the samples according to the AMSA guidelines (AMSA, 2015).

[0102] <Experimental Example 8> Sensory Evaluation

[0103] Sensory evaluation of the hybrid chicken breast prepared according to Preparation Example 1 was conducted on 15 graduate students from the Department of Food Engineering at Kyungpook National University. The samples were labeled with 3-digit random numbers and provided to the evaluators in a random order. The evaluators evaluated appearance, color, taste, and overall preference on a 7-point scale (1 point: very dislike, 7 points: very like), and set the limit of marketability to 2 points. Juiciness, tenderness, and off-flavor were evaluated using a 7-point scale (1 point: very weak viscosity and intensity, 7 points: very strong viscosity and intensity).

[0105] <Experimental Example 9> Statistical Analysis

[0106] All experiments were repeated at least three times, and results were expressed as mean ± standard deviation. Analysis of variance (ANOVA) and Duncan's multiple range test were performed using the SPSS software package (Version 26, SPSS Inc., IL, USA). Statistically significant differences were considered to be p<0.05.

[0108] <Example 1> Analysis of characteristics of pre-cooking samples

[0109] The gel strength, emulsion stability, and rheological properties of the pre-cooking samples of the hybrid chicken breast prepared from Preparation Example 1 above were evaluated.

[0110] As a result, as shown in Figures 2 and 3, the emulsion stability and gel strength were significantly higher in samples 3 and 4, containing isolated pea protein and isolated soy protein as plant proteins, compared to sample 1, and the most stable and elastic gel was produced in sample 3, which contained isolated pea protein. In all samples, the G' > G" characteristic was observed, indicating that they mainly possess elastic properties. Furthermore, all G' and G" results showed a frequency-dependent correlation in the order of sample 1 < sample 2 < sample 3 < sample 4 within the studied range of 0.1 to 100 Hz, and the structure formed in the model system can be characterized as a strong gel. Therefore, it suggests that when plant proteins are added, elastic gels can be produced in the order of sample 1 < sample 2 < sample 3 < sample 4. All emulsion gels exhibited shear thinning characteristics in which viscosity decreased with shear rate (force), and these results suggest that the physical properties of the emulsion gels are suitable for food processing applications in terms of shape formation. The viscosity of each sample affects the final viscosity depending on the plant protein, and higher viscosity requires stronger extrusion pressure during processing, and the rheological properties of the meat emulsion gel are reflected in the final texture characteristics.

[0112] <Example 2> Component analysis of the sample after cooking

[0113] The composition of the sample after cooking the hybrid chicken breast prepared from the above Preparation Example 1 was checked.

[0114] Moisture content (%) Crude Protein (%) Crude fat (%) pH Color value L * a * b * Sample 1 78.52±0.13 c 13.93±0.17 a 0.20±0.01 a 6.30±0.02 a 81.32±0.47 d 2.04±0.14 b 15.64±0.60 a Sample 2 69.53±0.07 a 19.25±0.36 d 0.21±0.02 b 6.23±0.07 a 74.35±0.31 c 2.78±0.06 c 22.17±0.60 b Sample 3 72.26±0.02 b 19.91±0.12 c 0.22±0.01 a 6.40±0.02 b 68.49±0.31 b 2.72±0.08 c 25.30±0.35 c Sample 4 72.39±0.07 b 20.92±0.04 b 0.20±0.01 a 6.60±0.01 c 74.35±0.31 c 2.78±0.06 c 22.17±0.60 b

[0115] As a result, as shown in Table 2 above, it can be observed that the moisture content tends to decrease overall when plant-based protein replaces chicken breast, with the lowest moisture content observed specifically in Sample 2. This trend is likely due to the fact that the moisture content of plant-based protein is lower than that of chicken. Legumes absorb water by binding water molecules to the hydrophilic components of starch and fiber and to polar amino acids, and additional water molecules can be retained when trapped within the protein matrix of the pulse. Additionally, isolated pea protein and isolated rice protein were found to lower the moisture content of chicken breast nuggets.

[0116] It was confirmed that the crude protein content of samples 2 to 4 containing plant-derived protein was significantly higher than that of sample 1, and that the protein content increased due to the addition of plant-derived protein. This may be because the protein content of plant-derived protein is higher than that of chicken breast.

[0117] There was no significant change in crude fat, which indicates that the fat content was not affected when plant-based protein replaced chicken breast.

[0118] pH is an important criterion for determining the freshness, shelf life, and stability of meat products. The pH values ​​of samples 3 and 4 range from 6.4 to 6.6, showing a significantly higher tendency compared to sample 1. This is believed to be because the soybean flour (average pH 6.68) is more alkaline than the chicken (pH 6.52).

[0119] Food color is an important indicator for consumers to evaluate quality and directly influences consumer sensory evaluations. In the case of L* values ​​(lightness), a decreasing trend was observed as plant protein was included, while redness and yellowness values ​​showed an increasing trend. Some studies have shown that the addition of plant protein causes the color of hybrid meat to become darker and yellower. These results indicate that the color values ​​of the hybrid meat are attributed to the light brown color of the plant protein.

[0120] Consumers desire meat analogues to have protein content similar to meat products and perceive them as more sustainable when they have a high plant-based protein content. Therefore, this suggests the potential of plant-based protein as an alternative protein source when replacing chicken breast.

[0122] <Example 3> Analysis of Sample Characteristics After Cooking

[0123] The visual appearance, cooking loss, shrinkage rate, and moisture retention capacity of the sample of the hybrid chicken breast prepared from Preparation Example 1 above were evaluated.

[0124] As a result, as shown in Figure 4, when comparing the visual appearance of each sample, it was found that Sample 2 had a relatively dense structure, whereas Samples 3 and 4 were unbalanced, slightly swollen, and had an expanded overall height.

[0125] Cooking loss was shown to be significantly lower in samples 3 and 4. From a technical perspective, low cooking loss allows for economically advantageous high yields. Therefore, when an external force is applied, these model systems easily release retained water, suggesting that a significant amount of water remaining during heating is somewhat weakly bound.

[0126] The shrinkage rate is similar to the visual appearance of the above samples, and while Sample 2 can be identified as having a relatively dense structure, Samples 3 and 4 are unbalanced and slightly swollen, and it was confirmed that the overall height has expanded.

[0127] Moisture retention was strong overall for all samples 2 to 4 using plant protein. All ingredients increased moisture retention during the cooking process and had a beneficial effect on the texture characteristics of the meat product.

[0129] <Example 4> Analysis of tissue characteristics of samples after cooking

[0130] The hardness, cohesiveness, elasticity, chewiness, and shear force of the sample after cooking of the hybrid chicken breast prepared from Preparation Example 1 above were evaluated.

[0131] Hardness (N) Cohesion (%) Elasticity (%) Chewing ability (N) Warner-Bratzler shear force (N) Sample 1 132.25±3.87 a 80.57±0.64 a 86.40±6.20 a 1819.23±115.35 a 1327.82±113.10 a Sample 2 357.12±22.18 b 85.87±0.78 b 91.50±0.17 ab 5750.18±500.35 c 2573.26±136.93 b Sample 3 221.53±29.62 a 89.33±0.42 c 93.87±0.06 b 3574.58±590.52 b 2559.54±198.40 b Sample 4 354.90±113.79 b 90.70±1.65 c 96.17±0.38 c 2507.66±861.87 ab 3297.00±391.85 c

[0132] As a result, as shown in Table 3 above, the TPA and shear force of the samples after cooking showed significant differences depending on the type of plant protein, and hardness, chewiness, and shear force were in the order of Sample 1 < Simple 3 < Sample 2 < Sample 4. Cohesion and elasticity were correlated with the viscoelasticity of the meat emulsion gel, which is attributed to the fact that intermolecular bonding after cooking differs for each plant protein, and soy protein has the highest intermolecular interaction force compared to other proteins. In addition, the shear force showed the highest value in Sample 4, suggesting that it is possible to produce a sample with excellent chewiness when plant proteins are applied.

[0134] <Example 5> Sensory characteristics of hybrid chicken breast

[0135] The sensory characteristics of the cooked sample of the hybrid chicken breast prepared from Preparation Example 1 above were evaluated.

[0136] appearance color taste Juicy softness Off-flavor Overall preference Sample 1 5.67±1.11 a 5.67±1.18 a 6.33±0.98 c 5.47±1.25 b 6.20±0.86 b 2.87±1.36 a 5.40±1.45 b Sample 2 5.33±0.82 a 4.93±0.88 a 4.27±1.10 a 3.40±1.12 a 3.80±0.94 a 4.20±1.57 b 3.73±1.16 a Sample 3 5.40±0.74 a 5.13±0.83 a 4.40±1.12 ab 3.93±1.10 a 4.07±1.28 a 3.93±0.88 b 4.20±0.86 a Sample 4 5.47±0.83 a 5.33±0.90 a 5.07±0.88 b 4.20±1.08 a 4.53±1.30 a 3.53±1.30 ab 5.27±0.96 b

[0137] As a result, as shown in Table 4 above, all treatment groups received acceptable sensory scores (2 points or higher) for appearance, color, taste, juiciness, tenderness, off-flavor, and overall acceptability. Sample 1, the control group, received the highest overall acceptable score, and Sample 2 received the lowest score, but it was within the acceptable range.

[0138] The appearance of food is the first impression a product makes and holds symbolic and aesthetic value for consumers. In terms of appearance, color, and taste, Sample 2 received the lowest score, while Samples 3 and 4 showed a similar trend to Sample 1. It is known that the addition of peas and rice flour results in more heterogeneous flavors in low-fat emulsion-type meat products.

[0139] Juiciness and tenderness are the most important quality parameters of meat. Juiciness is a measure of how much moisture protein structures can retain after cooking, and tenderness defines how easy it is to cut or chew. In terms of juiciness and tenderness, samples 2 to 4 containing plant-derived protein showed lower characteristics than sample 1.

[0140] In terms of off-flavor, samples 2 and 3 containing plant-derived proteins showed significantly higher results, with the highest result observed in sample 2. The retention rate of volatile compounds by proteins is much lower than that of fats, and it is determined that the flavor perception and release of hydrophilic flavor compounds are significantly influenced by proteins at the oil / water interface.

[0141] In terms of overall preference, it was confirmed that Sample 4, containing isolated soy protein, showed a preference similar to that of the control sample 1. Therefore, it was determined that using isolated soy protein to manufacture the hybrid chicken breast of the present invention can increase consumer acceptance.

[0143] The hybrid chicken breast of the present invention is manufactured by replacing a portion of the chicken breast with plant-based protein, and by mixing the chicken breast and plant-based protein, it is possible to manufacture an emulsion gel with high elasticity, and it was confirmed that the crude protein content of the final product increases after heating and the texture of the hybrid chicken breast is improved.

[0145] As described above, specific embodiments of the present invention have been described in detail; however, those skilled in the art who understand the spirit of the present invention will be able to easily propose other inventions that are inferior or other embodiments included within the scope of the spirit of the present invention by adding, changing, or deleting other components within the same spirit. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of the present invention.

Claims

Claim 1 A food composition comprising 230 to 310 parts by weight of chicken breast, 50 to 70 parts by weight of vegetable protein, 190 to 210 parts by weight of 1% chicken stock aqueous solution, 4 to 6 parts by weight of transglutaminase, 4 to 6 parts by weight of salt, and 0.05 to 0.15 parts by weight of sodium diphosphate, wherein the vegetable protein is a protein isolated from rice. Claim 2 delete Claim 3 A method for producing hybrid chicken breast, comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing an additive with the ground chicken breast to produce an emulsion gel; further mixing a vegetable protein and transglutaminase into the emulsion gel to produce a dough; and aging the dough, shaping it into a certain size, and heating it, wherein the vegetable protein is a protein isolated from rice. Claim 4 The method according to claim 3, wherein the additive is mixed with 190 to 210 parts by weight of a 1% chicken stock aqueous solution, 4 to 6 parts by weight of transglutaminase, 4 to 6 parts by weight of salt, and 0.05 to 0.15 parts by weight of sodium diphosphate. Claim 5 delete Claim 6 delete Claim 7 In paragraph 3, the method wherein the transglutaminase is an enzyme binding agent. Claim 8 In paragraph 3, the method wherein the dough is prepared by mixing chicken breast and vegetable protein in a weight ratio of 220:80 to 260:

40. Claim 9 In paragraph 3, the method wherein the dough has an increased crude protein content. Claim 10 In paragraph 3, the method wherein the dough is aged at 4 to 6°C for 15 to 17 hours. Claim 11 In paragraph 3, the method wherein the emulsion gel has increased emulsion stability, elasticity, or gel strength. Claim 12 A method according to claim 3, wherein the heating is performed at 170 to 190°C for 14 minutes 30 seconds to 15 minutes 30 seconds. Claim 13 Hybrid chicken breast produced by the manufacturing method of paragraph 3. Claim 14 In claim 13, the hybrid chicken breast comprises 68 to 74% moisture and 18 to 21% crude protein. Claim 15 In Clause 13, the hybrid chicken breast is a hybrid chicken breast that reduces cooking loss. Claim 16 In paragraph 13, the hybrid chicken breast is a hybrid chicken breast that has increased hardness, cohesiveness, elasticity, or shear strength. Claim 17 In Clause 13, the hybrid chicken breast is a hybrid chicken breast in which the texture or chewiness is improved. Claim 18 A method for increasing the crude protein content of hybrid chicken breast, comprising the steps of: removing fat and fascia from chicken breast and grinding it; mixing an additive with the ground chicken breast to prepare an emulsion gel; further mixing a vegetable protein and transglutaminase into the emulsion gel to prepare a dough; and aging the dough, shaping it into a certain size, and heating it, wherein the vegetable protein is a protein isolated from rice.

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