Method for producing spicy chicken breast bar using vegetable protein materials

Abstract

The present invention relates to a method for manufacturing a spicy chicken breast bar and a spicy chicken breast bar manufactured by the said method, characterized by comprising the steps of: mixing a plant tissue protein hydrate, chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil, and water to prepare a chicken breast mixture; filling a casing with the prepared chicken breast mixture, heat treating, and cooling; and fitting the cooled chicken breast mixture into a stick.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a spicy chicken breast bar using plant tissue protein, spicy chicken sauce, and chicken breast, and to a spicy chicken breast bar manufactured by said method. Background Technology

[0002] Driven by the recent craze for spicy food, the restaurant industry is seeing a succession of new menu items featuring spiciness. Generally, capsaicin, the compound found in chili peppers responsible for the spicy taste, promotes blood circulation and helps expel heat and sweat. Furthermore, spicy flavors stimulate the release of adrenaline and endorphins, providing a temporary sense of stress relief, which makes them highly addictive.

[0003] Chicken contains more protein than beef and is an excellent food in terms of nutrition, as it contains various amino acids and nucleic acids along with calcium and various vitamins, including vitamin B2. It also has a superior taste due to its high glutamic acid content compared to other types of meat. In particular, chicken breast is a lean cut of meat that is frequently consumed by those following a low-fat, high-protein diet for weight loss or muscle building.

[0004] Spinning, thermoplastic extrusion, and steam texturization have been used to make soybean protein have a meat texture. However, in the extrusion and steam processes, a true fibrous structure is not formed, but the soybean protein is hydrated and forms layers to produce a chewy material.

[0005] Texturized Vegetable Protein (TVP) is manufactured using soy protein as the main ingredient through an extrusion process. When defatted soy flour or concentrated soy protein is thoroughly mixed with water and then extruded at high pressure while heated in an extruder, the soy protein molecules coagulate with an directional orientation, and the texture develops a chewing sensation similar to meat.

[0006] Regarding prior art related to processed foods using conventional chicken breast, Korean Published Patent No. 2023-0106425 discloses a method for manufacturing chicken breast sausage with enhanced tenderness, and Korean Published Patent No. 2016-0032852 discloses a method for manufacturing chicken breast frankfurter sausage; however, these methods differ from the method for manufacturing a spicy chicken breast bar product using a plant-based protein material according to the present invention. The problem to be solved

[0007] The present invention was devised in response to the above-mentioned needs, and the objective of the present invention is to provide a method for manufacturing a spicy chicken breast bar that has excellent nutritional content, stimulates the appetite with an appropriate spicy taste, and enhances texture and flavor by using functional materials such as hemp seeds, black soybeans, and peanuts to produce a high-quality plant tissue protein that has a texture similar to meat tissue and has optimized binding power, cohesive power, and physical properties, and then using the produced plant tissue protein, chicken breast, and chili sauce. means of solving the problem

[0008] To solve the above problem, the present invention comprises the steps of: (1) mixing plant tissue protein materials consisting of isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and defatted peanut powder, feeding the mixture into an extrusion molding machine, extruding and drying to produce peanut plant tissue protein; (2) feeding the mixture into an extrusion molding machine, extruding and drying to produce black soybean plant tissue protein, comprising plant tissue protein materials consisting of isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and black soybean powder, and feeding the mixture into an extrusion molding machine; (3) feeding the mixture into an extrusion molding machine, extruding and drying to produce hemp seed plant tissue protein, comprising plant tissue protein materials consisting of isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and hemp seed meal powder. (4) A step of preparing a plant tissue protein hydrate by adding water to a mixture of the peanut plant tissue protein prepared in step (1), the black soybean plant tissue protein prepared in step (2), and the hemp seed plant tissue protein prepared in step (3), to hydrate and dehydrate the mixture; (5) A step of preparing a chicken breast mixture material comprising the plant tissue protein hydrate prepared in step (4), chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil, casing, and water; (6) A step of preparing a chicken breast mixture by mixing the prepared plant tissue protein hydrate from step (5), chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil and water;(7) a step of filling the chicken breast mixture prepared in step (6) into the casing prepared in step (5), heat treating and cooling; and (8) a step of fitting the cooled chicken breast mixture from step (7) into a stick, thereby providing a method for manufacturing a spicy chicken breast bar.;

[0009] In addition, the present invention provides a spicy chicken breast bar prepared by the above method. Effects of the invention

[0010] The plant tissue protein used in the manufacture of the spicy chicken breast bar product of the present invention has a texture, water retention capacity, and puffing capacity similar to meat, and has the advantage that the texture is not destroyed even by rehydration, which is an essential occurrence during cooking.

[0011] In addition, the spicy chicken breast bar product of the present invention is expected to help prevent cardiovascular diseases and lifestyle diseases because it has a high protein content but relatively low levels of fat, saturated fatty acids, and cholesterol compared to animal protein.

[0012] In addition, the spicy chicken breast bar product of the present invention can expect functional effects of the above ingredients by adding peanuts, hemp seeds, and black soybeans, which are known as nutritionally excellent and functional materials.

[0013] In addition, the spicy chicken breast bar product of the present invention uses chicken breast as the main ingredient, but has the advantage of being not dry and having an excellent texture, and has excellent palatability due to an appropriate spicy taste that stimulates the appetite. Brief explanation of the drawing

[0014] Figure 1 is a schematic diagram of the manufacturing process of the spicy chicken breast bar of the present invention. Figure 2 is a photograph comparing the appearance of the extruded plant tissue protein of the present invention before and after drying. Figure 3 is a photograph of the plant tissue protein of the present invention observed under a microscope. Figure 4 is a photograph comparing the appearance and cross-section of prototypes according to the ratio of chicken breast and TVP. Specific details for implementing the invention

[0015] To achieve the objective of the present invention, the present invention

[0016] (1) A step of preparing peanut plant tissue protein by mixing plant tissue protein materials such as isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and defatted peanut powder, feeding the mixture into an extrusion molding machine, extruding and drying;

[0017] (2) A step of preparing a plant tissue protein mixture by mixing isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin and black soybean powder, then extruding and drying the mixture to produce black soybean plant tissue protein;

[0018] (3) A step of preparing hemp seed plant tissue protein by mixing plant tissue protein materials such as isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and hemp seed meal powder, feeding the mixture into an extrusion molding machine, extruding and drying;

[0019] (4) A step of preparing a plant tissue protein hydrate by adding water to a mixture of the peanut plant tissue protein prepared in step (1), the black soybean plant tissue protein prepared in step (2), and the hemp seed plant tissue protein prepared in step (3), to hydrate and dehydrate the mixture;

[0020] (5) A step of preparing a chicken breast mixture of the prepared plant tissue protein hydrate from step (4) above, chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil, casing and water;

[0021] (6) A step of preparing a chicken breast mixture by mixing the prepared plant tissue protein hydrate from step (5), chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil and water;

[0022] (7) A step of filling the chicken breast mixture prepared in step (6) into the casing prepared in step (5), heat treating, and cooling; and

[0023] (8) A method for manufacturing a spicy chicken breast bar is provided, characterized by including the step of inserting the cooled chicken breast mixture of step (7) into a stick.

[0024] In the method for manufacturing a spicy chicken breast bar of the present invention, the peanut plant tissue protein of step (1) can preferably be manufactured by mixing a plant tissue protein mixture comprising, based on the total weight of the plant tissue protein material, 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of defatted peanut powder, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500-1600 rpm, a sample feed rate of 180-220 g / min, a moisture feed rate of 130-200 cc / min, and an extrusion port temperature of 175-190℃, then extruding and drying at 50-70℃ for 10-14 hours; more preferably, based on the total weight of the plant tissue protein material, 45% by weight of isolated soy protein, 40% by weight of wheat gluten, and corn A plant tissue protein mixture comprising 4% by weight of starch, 3% by weight of modified starch, 3% by weight of maltodextrin, and 5% by weight of defatted peanut powder can be prepared by feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500~1600 rpm, a sample feed rate of 200 g / min, a water feed rate of 170 cc / min, and an injection port temperature of 175~190℃, followed by extrusion molding and drying at 60℃ for 12 hours.

[0025] In addition, in the method for manufacturing the spicy chicken breast bar of the present invention, the black soybean plant tissue protein of step (2) can preferably be manufactured by mixing a plant tissue protein mixture comprising, based on the total weight of the plant tissue protein material, 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of black soybean powder, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500-1600 rpm, a sample feed rate of 180-220 g / min, a water feed rate of 130-200 cc / min, and an extrusion port temperature of 175-190℃, then extruding and drying at 50-70℃ for 10-14 hours, and more preferably, based on the total weight of the plant tissue protein material, 45% by weight of isolated soy protein and 40% by weight of wheat gluten A plant tissue protein mixture comprising a mixture of plant tissue protein materials comprising 4% by weight of corn starch, 3% by weight of modified starch, 3% by weight of maltodextrin, and 5% by weight of black soybean powder can be fed into an extrusion molding machine controlled at a screw speed of 1500~1600 rpm, a sample feed rate of 200 g / min, a water feed rate of 150 cc / min, and an injection port temperature of 175~190℃, followed by extrusion molding and drying at 60℃ for 12 hours.

[0026] In addition, in the method for manufacturing the spicy chicken breast bar of the present invention, the hemp seed plant tissue protein of step (3) can preferably be manufactured by mixing a plant tissue protein mixture comprising, based on the total weight of the plant tissue protein material, 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of hemp seed powder, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500-1600 rpm, a sample feed rate of 180-220 g / min, a water feed rate of 130-200 cc / min, and an extrusion port temperature of 175-190℃, then extruding and drying at 50-70℃ for 10-14 hours; more preferably, based on the total weight of the plant tissue protein material, 45% by weight of isolated soy protein and wheat gluten A plant tissue protein mixture comprising 40% by weight of corn starch, 4% by weight of modified starch, 3% by weight of maltodextrin, and 5% by weight of hemp seed meal powder can be fed into an extrusion molding machine controlled to a screw speed of 1500~1600 rpm, a sample feed rate of 200 g / min, a water feed rate of 150 cc / min, and an injection port temperature of 175~190℃, followed by extrusion molding and drying at 60℃ for 12 hours.

[0027] By mixing plant tissue protein materials with the same material types and mixing ratios as in steps (1) to (3) above, it was possible to produce a plant tissue protein with excellent physical properties such as binding strength, cohesiveness, gumminess, chewiness, and elasticity, and with the materials blending well to produce a plant tissue protein with excellent flavor and taste. In addition, by extruding under the above conditions, it was possible to produce a high-quality plant tissue protein that has water retention, puffing strength, and physical properties similar to meat, while minimizing the destruction of texture upon rehydration. Furthermore, by drying under the above conditions, a grain similar to meat was formed so that it did not crack easily, and it was possible to dry it while exhibiting a porous structure, binding well, and minimizing deformation.

[0028] In addition, in the method for manufacturing spicy chicken breast bar of the present invention, the plant tissue protein hydrate of step (4) can preferably be prepared by adding water in a ratio of 0.5~1.5:2.5~3.5 (w:v) to a plant tissue protein mixture in a weight ratio of 0.5~1.5:0.5~1.5:0.5~1.5 (w:v), hydrating it at 20~25℃ for 2~4 hours, and dehydrating it. More preferably, the mixture can be prepared by adding water in a ratio of 1:3 (w:v) to a plant tissue protein mixture in a weight ratio of 1:1:1 (peanut plant tissue protein, black soybean plant tissue protein, and hemp seed plant tissue protein), hydrating it at 20~25℃ for 3 hours, and dehydrating it, so that it can be sufficiently hydrated to be suitable for subsequent preparation of chicken breast mixture.

[0029] In addition, in the method for manufacturing a spicy chicken breast bar of the present invention, the chicken breast mixture material of step (5) preferably comprises, based on the total weight of the chicken breast mixture material, 5-7% by weight of plant tissue protein hydrate, 17-20% by weight of chicken breast, 0.1-0.3% by weight of salt, 1-2% by weight of sugar, 0.1-0.3% by weight of L-sodium glutamate, 8-10% by weight of isolated soy protein, 0.6-0.8% by weight of wheat gluten, 0.02-0.04% by weight of hemp seed meal powder, 0.02-0.04% by weight of defatted peanut powder, 0.02-0.04% by weight of black soybean powder, 0.06-0.08% by weight of corn starch, 0.04-0.06% by weight of modified starch, 0.04-0.06% by weight of maltodextrin, and 2-3% by weight of meat flavor seasoning. A chicken breast mixture ingredient can be prepared comprising 0.8–1.5 wt% ham flavor, 16–18 wt% chili sauce, 3–4 wt% pea extract mixture, 0.1–0.3 wt% transglutaminase, 3–4 wt% hemp seed oil, 0.05–0.07 wt% casing, and 34–37 wt% water, and more preferably, based on the total weight of the chicken breast mixture ingredient, 5.71 wt% plant tissue protein hydrate, 18.79 wt% chicken breast, 0.23 wt% salt, 1.54 wt% sugar, 0.23 wt% L-sodium glutamate, 8.74 wt% isolated soy protein, 0.68 wt% wheat gluten, 0.03 wt% hemp seed meal powder, 0.03 wt% defatted peanut powder, 0.03 wt% black soybean powder, and corn starch. A chicken breast mixture ingredient can be prepared with 0.07 wt% modified starch, 0.05 wt% maltodextrin, 2.28 wt% meat flavor seasoning, 1.14 wt% ham flavor, 17.08 wt% chili sauce, 3.42 wt% pea extract mixture, 0.23 wt% transglutaminase, 3.76 wt% hemp seed oil, 0.06 wt% casing, and 35.67 wt% water.By preparing the ingredients with the above types and mixing ratios, it was possible to produce a chicken breast bar that has an appropriate spicy taste to stimulate the appetite, a harmonious blend of the flavors and aromas of the ingredients, a savory and umami taste, and an excellent texture.

[0030] The defatted peanut powder of steps (1) and (5) above can preferably be prepared by grinding defatted peanuts from which oil has been separated by roasting peanuts at 160 to 170°C for 10 to 14 minutes and then pressing them, and more preferably by grinding defatted peanuts from which oil has been separated by roasting peanuts at 165°C for 12 minutes and then pressing them.

[0031] In addition, the black soybean powder of steps (2) and (5) above can preferably be prepared by roasting black soybeans at 160 to 170°C for 10 to 14 minutes and then grinding them, and more preferably by roasting black soybeans at 165°C for 12 minutes and then grinding them.

[0032] In addition, the hemp seed meal powder of steps (3) and (5) above can preferably be prepared by roasting hemp seeds at 160 to 170°C for 10 to 14 minutes, then pressing to separate the hemp seed meal from the oil, and then grinding the separated hemp seed meal. More preferably, it can be prepared by roasting hemp seeds at 165°C for 12 minutes, then pressing to separate the hemp seed meal from the oil, and then grinding the separated hemp seed meal.

[0033] In addition, the hemp seed oil of step (5) above may preferably be obtained by roasting hemp seeds at 160 to 170°C for 10 to 14 minutes and then pressing the oil from the hemp seed meal, and more preferably by roasting hemp seeds at 165°C for 12 minutes and then pressing the oil from the hemp seed meal.

[0034] In addition, the meat flavor seasoning of step (5) above refers to a seasoning that produces a meat flavor, and specifically, it may be a seasoning mixed with dextrin, yeast concentrate, salt, soy protein hydrolysate and sage powder.

[0035] In addition, the chili sauce of step (5) above refers to a spicy chicken sauce, and specifically, it may be a sauce mixed with soy sauce, sugar, tomato ketchup, purified water, chili flakes, modified starch, garlic concentrate, chili powder, oleoresin capsicum, onion concentrate, monosodium glutamate and ginger.

[0036] In addition, the pea extract mixture of step (5) above may be a mixture of pea extract, potato extract, carrot extract, gelatin, sodium dihydrogen phosphate and potassium diphosphate.

[0037] Using the defatted peanut powder, black soybean powder, hemp seed meal powder, and hemp seed oil prepared as described above, along with the meat flavor seasoning containing the above ingredients, chili sauce, and pea extract mixture, could further enhance the taste and aroma of the chicken breast bar of the present invention.

[0038] In addition, in the method for manufacturing a spicy chicken breast bar of the present invention, when mixing in step (6), the chicken breast mixture can be prepared by vacuum mixing at 800 to 1200 rpm for 8 to 12 minutes, and more preferably by vacuum mixing at 1000 rpm for 10 minutes. By mixing under the above conditions, the ingredients are sufficiently mixed and a chicken breast bar with excellent texture can be produced.

[0039] In addition, in the method for manufacturing the spicy chicken breast bar of the present invention, step (7) can preferably be performed by filling the casing with a chicken breast mixture, performing a first heat treatment at 62 to 68°C for 40 to 50 minutes, then performing a second heat treatment at 72 to 78°C for 30 to 40 minutes and cooling, and more preferably by filling the casing with a chicken breast mixture, performing a first heat treatment at 65°C for 45 minutes, then performing a second heat treatment at 75°C for 35 minutes and cooling. Heat treatment under the above conditions allowed the texture to be cooked evenly without being dry and with minimal changes in appearance.

[0040] The method for manufacturing the spicy chicken breast bar of the present invention, more specifically, is

[0041] (1) A step of preparing peanut plant tissue protein by mixing plant tissue protein materials, comprising 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of defatted peanut powder based on the total weight of the plant tissue protein materials, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500-1600 rpm, a sample feed rate of 180-220 g / min, a water feed rate of 130-200 cc / min, and an extrusion port temperature of 175-190℃, then extruding and drying at 50-70℃ for 10-14 hours;

[0042] (2) A step of preparing black soybean tissue protein by mixing a plant tissue protein material comprising 43~47% by weight of isolated soy protein, 38~42% by weight of wheat gluten, 2~6% by weight of corn starch, 1~5% by weight of modified starch, 1~5% by weight of maltodextrin, and 3~7% by weight of black soybean powder based on the total weight of the plant tissue protein material, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500~1600 rpm, a sample feed rate of 180~220 g / min, a water feed rate of 130~200 cc / min, and an extrusion port temperature of 175~190℃, then extruding and drying at 50~70℃ for 10~14 hours;

[0043] (3) A step of preparing hemp seed plant tissue protein by mixing plant tissue protein materials, comprising 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of hemp seed meal powder, based on the total weight of the plant tissue protein materials, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500-1600 rpm, a sample feed rate of 180-220 g / min, a water feed rate of 130-200 cc / min, and an extrusion port temperature of 175-190℃, then extruding and drying at 50-70℃ for 10-14 hours;

[0044] (4) A step of preparing a plant tissue protein hydrate by adding water to a mixture of the peanut plant tissue protein prepared in step (1), the black soybean plant tissue protein prepared in step (2), and the hemp seed plant tissue protein prepared in step (3) in a weight ratio of 0.5~1.5:0.5~1.5:0.5~1.5, hydrating it at 20~25℃ for 2~4 hours, and dehydrating it;

[0045] (5) Based on the total weight of the ingredients of the chicken breast mixture, 5~7% by weight of the plant tissue protein hydrate prepared in step (4) above, 17~20% by weight of chicken breast, 0.1~0.3% by weight of salt, 1~2% by weight of sugar, 0.1~0.3% by weight of L-sodium glutamate, 8~10% by weight of isolated soy protein, 0.6~0.8% by weight of wheat gluten, 0.02~0.04% by weight of hemp seed meal powder, 0.02~0.04% by weight of defatted peanut powder, 0.02~0.04% by weight of black soybean powder, 0.06~0.08% by weight of corn starch, 0.04~0.06% by weight of modified starch, 0.04~0.06% by weight of maltodextrin, 2~3% by weight of meat flavor seasoning, 0.8~1.5% by weight of ham flavor, and chili sauce. A step of preparing a chicken breast mixture material comprising 16~18 wt% of pea extract mixture, 3~4 wt% of transglutaminase, 0.1~0.3 wt% of hemp seed oil, 3~4 wt% of casing, 0.05~0.07 wt% of water, and 34~37 wt% of water;

[0046] (6) A step of preparing a chicken breast mixture by mixing the prepared plant tissue protein hydrate from step (5), chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil and water;

[0047] (7) filling the chicken breast mixture prepared in step (6) into the casing prepared in step (5), performing a first heat treatment at 62~68℃ for 40~50 minutes, then performing a second heat treatment at 72~78℃ for 30~40 minutes and cooling; and

[0048] (8) The method may include the step of inserting the cooled chicken breast mixture from step (7) into a stick,

[0049] More specifically,

[0050] (1) A step of preparing peanut plant tissue protein by mixing plant tissue protein materials, comprising 45% by weight of isolated soy protein, 40% by weight of wheat gluten, 4% by weight of corn starch, 3% by weight of modified starch, 3% by weight of maltodextrin, and 5% by weight of defatted peanut powder based on the total weight of the plant tissue protein materials, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500~1600 rpm, a sample feed rate of 200 g / min, a water feed rate of 170 cc / min, and an extrusion port temperature of 175~190℃, then extruding and drying at 60℃ for 12 hours;

[0051] (2) A step of preparing black soybean tissue protein by mixing a plant tissue protein material comprising 45% by weight of isolated soy protein, 40% by weight of wheat gluten, 4% by weight of corn starch, 3% by weight of modified starch, 3% by weight of maltodextrin, and 5% by weight of black soybean powder based on the total weight of the plant tissue protein material, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500~1600 rpm, a sample feed rate of 200 g / min, a water feed rate of 150 cc / min, and an extrusion port temperature of 175~190℃, then extruding and drying at 60℃ for 12 hours;

[0052] (3) A step of preparing hemp seed plant tissue protein by mixing plant tissue protein materials, comprising 45% by weight of isolated soy protein, 40% by weight of wheat gluten, 4% by weight of corn starch, 3% by weight of modified starch, 3% by weight of maltodextrin, and 5% by weight of hemp seed meal powder, based on the total weight of the plant tissue protein materials, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500~1600 rpm, a sample feed rate of 200 g / min, a water feed rate of 150 cc / min, and an extrusion port temperature of 175~190℃, then extruding and drying at 60℃ for 12 hours;

[0053] (4) A step of preparing a plant tissue protein hydrate by adding water to a mixture of the peanut plant tissue protein prepared in step (1), the black soybean plant tissue protein prepared in step (2), and the hemp seed plant tissue protein prepared in step (3) in a weight ratio of 1:1:1, hydrating it at 20~25℃ for 3 hours, and dehydrating it;

[0054] (5) Based on the total weight of the ingredients of the chicken breast mixture, the mixture comprises 5.71% by weight of the plant tissue protein hydrate prepared in step (4) above, 18.79% by weight of chicken breast, 0.23% by weight of salt, 1.54% by weight of sugar, 0.23% by weight of L-sodium glutamate, 8.74% by weight of isolated soy protein, 0.68% by weight of wheat gluten, 0.03% by weight of hemp seed meal powder, 0.03% by weight of defatted peanut powder, 0.03% by weight of black soybean powder, 0.07% by weight of corn starch, 0.05% by weight of modified starch, 0.05% by weight of maltodextrin, 2.28% by weight of meat flavor seasoning, 1.14% by weight of ham flavor, 17.08% by weight of chili sauce, 3.42% by weight of pea extract mixture, and 0.23% by weight of transglutaminase. A step of preparing a chicken breast mixture material comprising 3.76 wt% hemp seed oil, 0.06 wt% casing, and 35.67 wt% water;

[0055] (6) A step of preparing a chicken breast mixture by mixing the prepared plant tissue protein hydrate from step (5), chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil and water;

[0056] (7) filling the chicken breast mixture prepared in step (6) into the casing prepared in step (5), performing a first heat treatment at 65°C for 45 minutes, then performing a second heat treatment at 75°C for 35 minutes and cooling; and

[0057] (8) The step of inserting the cooled chicken breast mixture from step (7) into a stick may be included.

[0058] The present invention also provides a spicy chicken breast bar prepared by the above method.

[0060] The present invention will be described in detail below with reference to manufacturing examples and embodiments. However, the following manufacturing examples and embodiments are merely illustrative of the present invention, and the content of the present invention is not limited to the following manufacturing examples and embodiments.

[0062] Preparation Example 1. Peanut Texturized Vegetable Protein

[0063] (1) Defatted peanuts were roasted at 165°C for 12 minutes, then pressed to separate the oil, and then ground to produce defatted peanut powder.

[0064] (2) Based on the total weight of the TVP material, 45% by weight of isolated soy protein (ISP), 40% by weight of wheat gluten, 4% by weight of corn starch, 3% by weight of modified starch and 3% by weight of maltodextrin and 5% by weight of the defatted peanut powder prepared in step (1) above were mixed.

[0065] (3) An extruded product was produced by extrusion molding using an extrusion molding machine with a round die having a diameter of 1 cm, with the screw speed set to 1500~1600 rpm, the sample feed rate to 200 g / min, the water feed rate to 170 cc / min, the barrel temperatures to 90℃-180~195℃-180~190℃, and the injection port temperature to 175~190℃.

[0066] (4) The extruded product prepared in step (3) above was dried at 60°C for 12 hours.

[0068] Preparation Example 2. Texturized Vegetable Protein

[0069] (1) Black soybeans were roasted at 165°C for 12 minutes and then ground to produce black soybean powder.

[0070] (2) Based on the total weight of the TVP material, 45% by weight of isolated soy protein (ISP), 40% by weight of wheat gluten, 4% by weight of corn starch, 3% by weight of modified starch and 3% by weight of maltodextrin, and 5% by weight of the black soybean powder prepared in step (1) above were mixed.

[0071] (3) An extruded product was produced by extrusion molding using an extrusion molding machine with a round die having a diameter of 1 cm, with the screw speed set to 1500~1600 rpm, the sample feed rate to 200 g / min, the water feed rate to 150 cc / min, the barrel temperatures to 90℃-180~195℃-180~190℃, and the injection port temperature to 175~190℃.

[0072] (4) The extruded product prepared in step (3) above was dried at 60°C for 12 hours.

[0074] Preparation Example 3. Texturized Vegetable Protein from Hemp Seed Meal

[0075] (1) Hemp seeds were roasted at 165°C for 12 minutes, then pressed to separate the oil, and the hemp seeds were ground to produce hemp seed meal powder.

[0076] (2) Based on the total weight of the TVP material, 45% by weight of isolated soy protein (ISP), 40% by weight of wheat gluten, 4% by weight of corn starch, 3% by weight of modified starch and 3% by weight of maltodextrin and 5% by weight of the hemp seed meal powder prepared in step (1) above were mixed.

[0077] (3) An extruded product was produced by extrusion molding using an extrusion molding machine with a round die having a diameter of 1 cm, with the screw speed set to 1500~1600 rpm, the sample feed rate to 200 g / min, the water feed rate to 150 cc / min, the barrel temperatures to 90℃-180~195℃-180~190℃, and the injection port temperature to 175~190℃.

[0078] (4) The extruded product prepared in step (3) above was dried at 60°C for 12 hours.

[0080] Preparation Example 4. Spicy Buldak Chicken Breast Bar Product

[0081] (1) A mixture of peanut tissue protein of Preparation Example 1, black soybean tissue protein of Preparation Example 2, and hemp seed tissue protein of Preparation Example 3 was mixed in a weight ratio of 1:1:1, and purified water was added in a ratio of 1:3 (w:v), hydrated at 20~25℃ for 3 hours, and dehydrated to prepare a tissue protein hydrate.

[0082] (2) 7 kg of hemp seeds were placed in a roasting pot, the lid of the roasting pot was closed, and the hemp seeds were roasted at 165°C for 12 minutes. The hemp seeds were then pressed using a filter cloth to separate the hemp seed meal and hemp seed oil, and the separated hemp seed meal was ground to produce hemp seed meal powder.

[0083] (3) Defatted peanuts were roasted at 165°C for 12 minutes, then pressed to separate the oil, and then ground to produce defatted peanut powder.

[0084] (4) A meat-flavored seasoning was prepared by mixing dextrin, yeast concentrate, refined salt, hydrolyzed soybean protein and sage powder.

[0085] (5) A chili sauce (Buldak sauce, Kodano) was prepared by mixing soy sauce, sugar, tomato ketchup, purified water, chili flakes, modified starch, garlic concentrate, chili powder, oleoresin capsicum onion concentrate, monosodium glutamate and ginger.

[0086] (6) A mixture of pea extract, potato extract, carrot extract, carrageenan and sodium monophosphate (VEGE860) was prepared.

[0087] (7) Based on the total weight of the ingredients of the chicken breast mixture, 5.71 wt% of the plant tissue protein hydrate prepared in step (1), 0.03 wt% of the hemp seed meal powder prepared in step (2) and 3.76 wt% of the hemp seed oil, 0.03 wt% of the defatted peanut powder prepared in step (3), 2.28 wt% of the meat flavor seasoning prepared in step (4), 17.08 wt% of the chili sauce prepared in step (5) and 3.42 wt% of the pea extract mixture prepared in step (6), and 18.79 wt% of chicken breast, 0.23 wt% of refined salt, 1.54 wt% of sugar, 0.23 wt% of L-sodium glutamate, 8.74 wt% of isolated soy protein, 0.68 wt% of wheat gluten, 0.03 wt% of black soybean powder, and corn starch A chicken breast mixture was prepared with 0.07 wt% modified starch, 0.05 wt% maltodextrin, 1.14 wt% ham flavor (meat flavor, AROMAT LUNCH), 0.23 wt% transglutaminase (kinry food ingredients mco.ltd), 0.06 wt% collagen casing, and 35.67 wt% purified water.

[0088] (8) After cutting the prepared plant tissue protein hydrate and chicken breast from step (7) above, the chicken breast mixture ingredients were additionally added to the mixture, including refined salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil and purified water, and vacuum mixed at 1000 rpm for 10 minutes to prepare the chicken breast mixture.

[0089] (9) The chicken breast mixture prepared in step (8) was filled into the collagen casing prepared in step (7), and then subjected to a first heat treatment (drying) at 65°C for 45 minutes, a second heat treatment (cooking) at 75°C for 35 minutes, and then cooled at 10-15°C.

[0090] (10) A wooden stick was inserted into the cooled chicken breast bar mixture from step (9) above and packaged (Fig. 1).

[0092] Experimental method

[0093] 1. Measurement of physical properties

[0094] Texture was calculated as the average value obtained by measuring 10 times using a physical property measuring instrument (SUNRHEO-METER, CR3000 EX-L, Japan). Analysis was performed using the Texture Profile Analysis (TPA) method, and all samples were prepared in 2×2×2 cubic molds. The analysis conditions were a pretest speed of 2.0 mm / s, a test speed of 1.0 mm / s, and a post-test speed of 2.0 mm / s, using a probe similar to that of a molar tooth, and hardness, springiness, cohesiveness, gumminess, and brittleness were evaluated.

[0096] 2. Sensory Evaluation

[0097] Sensory evaluation was conducted on a panel of approximately 20 food-related laboratory personnel, assessing the product's color, flavor, taste, texture, and overall acceptability. Heat-treated chicken breast bars were sliced ​​to a uniform thickness of 2 cm and served on white plastic plates marked with a three-digit random number table. The evaluation was performed using a 9-point scale (1 point: strongly dislike, 5 points: neutral, 9 points: strongly like), and the average scores were calculated and compared; the process was conducted using a scalar scoring test. Prior to the evaluation, the panelists received training on sensory evaluation for each item. They were instructed to rinse their mouths with water after each sample before evaluating the next.

[0099] Example 1. Selection of Plant Tissue Protein Material Type and Mixing Ratio

[0100] In order to optimize the material type and mixing ratio of the plant tissue protein, the physical properties of the plant tissue protein were measured after preparing it according to the material type in a preliminary experiment. As a result, when modified starch, maltodextrin, and corn starch were added together, the binding was good, and it expanded well during rehydration without tearing, so the TVP 7 plant tissue protein was finally selected.

[0101] Plant tissue protein ingredient mixing ratio (weight%) Types of ingredients TVP 1 TVP 2 TVP 3 TVP 4 TVP 5 TVP 6 TVP 7 ISP 50 50 50 50 50 50 50 wheat gluten 40 40 40 40 40 40 40 corn starch 10 - 5 - 5 - 4 Modified starch - 10 5 - - 5 3 Maltodextrin - - - 10 5 5 3

[0103] In addition, in a preliminary experiment, plant tissue proteins were prepared and compared according to the addition ratios (0%, 5%, 10%, 25%) of functional materials, namely black soybean, hemp seed, or defatted peanut powder. As a result, the puffing rate decreased as the addition ratio of the functional material increased, and no puffing occurred in the 25% addition group. Furthermore, when quality characteristics were measured and compared, no puffing occurred in the 25% addition group, the hardness was too high in the addition groups of 10% or more, and water-holding capacity did not show significant differences among all plant tissue proteins. Therefore, the functional material powder was finally selected as the 5% addition group (Fig. 2).

[0104] Mixing ratio (weight%) of functional powder-added plant tissue protein materials Amount of powder added 0% 5% 10% 25% ISP 50 45 40 25 Functional material powder - 5 10 25 wheat gluten 40 40 40 40 corn starch 4 4 4 4 Modified starch 3 3 3 3 Maltodextrin 3 3 3 3

[0106] In addition, through preliminary experiments, optimal extrusion molding conditions were selected to produce high-quality plant tissue protein that has water retention capacity, puffing capacity, and physical properties similar to meat, while minimizing the destruction of texture upon rehydration, by feeding the above plant tissue protein material into an extrusion molding machine controlled to a screw speed of 1500~1600 rpm, a sample feed rate of 200 g / min, a water feed rate of 150~170 cc / min, and an extrusion port temperature of 175~190℃ and then extruding it.

[0107] As a result of comparing the physical properties of the plant tissue protein using the plant protein material of the present invention (hemp seed, black soybean, peanut) prepared by the above-selected manufacturing process, the commercial plant tissue protein, and the plant tissue protein without functional material powder additive (control group), it was confirmed that the hardness and gumminess increased compared to the commercial plant tissue protein, and upon examining the tissue images, it was confirmed that the fibrous and porous structures increased (Table 1 and Fig. 3).

[0108] Comparison of Physical Properties of Plant Tissue Proteins division Conservative power (%) Diameter (cm) Hardness(gf / cm 2 ) Springiness(%) Cohesiveness (%) Gumminess(gf) Brittleness(gf) Commercially available plant tissue protein 72.1 2.18 43,520 85.24 84.06 95.63 76.80 control group 68.3 1.82 67,496 88.23 73.54 323.55 286.22 Hemp seed plant tissue protein 67.3 1.74 249,020 89.33 73.12 490.66 484.67 Black soybean plant tissue protein 65.6 1.85 133,076 83.90 60.74 204.09 170.37 Peanut plant tissue protein 64.8 1.88 334,150 89.65 76.37 822.57 737.35

[0110] Example 2. Comparison based on the ratio of plant tissue protein and chicken breast

[0111] To select the optimal mixing ratio for the chicken breast bar product, products were manufactured according to the ratio of chicken breast to TVP and then quality evaluations were conducted. As a result, it was confirmed that as the TVP ratio increased, the texture became dry and the cross-section was uneven, so it was desirable to add TVP within 30% (Fig. 4). In addition, a comparison of physical properties showed that as the chicken breast ratio decreased, elasticity and hardness decreased, so it was confirmed that it is desirable to add 50% chicken breast and TVP within 20%.

[0112] Comparison of physical properties based on the ratio of plant tissue protein and chicken breast division Hardness(gf / cm 2 ) Springiness(%) Cohesiveness (%) Gumminess(gf) Brittleness(gf) Store-bought chicken breast sausage 367,800 83.13 60.06 899.73 797.91 Chicken breast 60% / TVP 10% 228,400 88.35 59.64 501.11 444.56 Chicken breast 50% / TVP 20% 170,709 89.15 58.78 395.59 352.59 Chicken breast 40% / TVP 30% 160,378 87.91 56.84 345.55 304.85 Chicken breast 30% / TVP 40% 152,590 85.20 56.18 328.76 281.26 Chicken breast 20% / TVP 50% 112,917 82.13 55.80 251.59 221.68 Chicken breast 10% / TVP 60% 79,704 80.86 53.23 186.62 151.67

[0114] Example 3. Comparison of Nutritional Components of Chicken Breast Bars

[0115] The results of comparing the nutritional content of a commercially available regular chicken breast bar and the chicken breast bar of Preparation Example 4 are shown in Table 5 below. As a result, it was confirmed that the spicy chicken breast bar of Preparation Example 4 of the present invention had a significantly lower cholesterol content and lower fat, saturated fat, and trans fat content compared to the regular chicken breast bar product.

[0116] Comparison of nutritional components of chicken breast bars Test items Regular chicken breast bar The present invention spicy chicken breast bar Energy (kcal / 100g) 154.6 161.78 Protein (g / 100g) 19.3 16.80 Carbohydrates (g / 100g) 4.4 13.70 Sugars (g / 100g) 1.8 3.22 Fat (g / 100g) 6.7 4.42 Saturated fat (g / 100g) 1.4 0.55 Trans fat (g / 100g) 0.03 0.01 Cholesterol (g / 100g) 53.5 7.35 Sodium (mg / 100g) 519.1 793.71

[0118] Example 4. Physical properties and sensory evaluation of chicken breast bar products

[0119] The results of comparing the physical properties of a commercially available chicken breast sausage, a chicken breast additive-free alternative meat sausage, and the spicy chicken breast bar of Preparation Example 4 are shown in Table 6 below. As a result, the chicken breast bar of the present invention showed higher elasticity compared to other prototypes.

[0120] Comparison of physical properties of chicken breast bar products division Hardness(gf / cm 2 ) Springiness(%) Cohesiveness (%) Gumminess(gf) Brittleness(gf) Adhesiveness(gf) Store-bought chicken breast sausage 367,800 83.13 60.06 899.73 797.91 -89.8 plant-based sausages 395,400 78.24 64.24 1,377 1,556 -7.30 Preparation Example 4 257,983 89.33 58.41 564.13 513.45 -52.10

[0122] In addition, the sensory evaluation results also indicated that the chicken breast bar of Example 4 had a soft and elastic texture compared to existing chicken breast products, and it received the highest scores in aroma, taste, texture, and overall preference.

[0123] Sensory evaluation of chicken breast bars utilizing plant tissue protein division color incense taste Texture Comprehensive preference Store-bought chicken breast sausage 8.3 7.4 6.9 7.5 6.8 plant-based sausages 5.2 4.1 3.8 3.5 3.7 Preparation Example 4 8.8 8.7 8.5 8.5 8.8

[0125] Example 5. Sensory evaluation of spicy chicken breast bars

[0126] A sensory evaluation was conducted using a spicy chicken breast bar prepared by the method of Preparation Example 4, and a spicy chicken breast bar prepared by the method of Preparation Example 4, but with different types of ingredients and mixing ratios in step (6) (Comparative Examples 1 to 4).

[0127] Types of Ingredients and Mixing Ratio (Weight%) of Spicy Chicken Breast Bar Types of ingredients Preparation Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Plant tissue protein hydrate 5.71 - 5.91 4 8 Hemp seed meal powder 0.03 0.04 - 0.01 0.05 Hemp seed oil 3.76 - 3.96 2 5 Defatted peanut powder 0.03 - 0.04 0.01 0.05 Pea extract mixture 3.42 3.9 - 5 2 chicken breast 18.79 21.79 19.79 16 22 refined salt 0.23 0.33 0.33 0.5 0.05 sugar 1.54 1.64 1.64 3 0.5 L-sodium glutamate 0.23 0.33 0.33 0.05 0.5 Soy protein isolate 8.74 10.71 8.78 12 6 wheat gluten 0.68 0.78 0.78 1 0.4 Black soybean powder 0.03 0.04 - 0.01 0.06 corn starch 0.07 0.08 0.08 0.1 0.04 Modified starch 0.05 0.06 0.06 0.02 0.08 Maltodextrin 0.05 0.06 0.06 0.08 0.02 Meat Flavor Seasoning 2.28 2.68 2.68 4 1 Ham flavor 1.14 1.24 1.24 2 0.5 Buldak sauce 17.08 20.08 18.08 20 14 transglutaminase 0.23 0.33 0.33 0.05 0.5 Collagen casing 0.06 0.06 0.06 0.06 0.06 purified water 35.85 35.85 35.85 30.11 39.19 total 100 100 100 100 100

[0129] As a result, the spicy chicken breast bar of Preparation Example 4 showed higher scores in all categories compared to the chicken breast products of Comparative Examples 1 to 4. Therefore, it was confirmed that preparing the spicy chicken breast bar by using the types and combination of ingredients under the conditions of Preparation Example 4 is the most optimal for aroma, taste, texture, and overall preference.

[0130] Sensory evaluation of spicy chicken breast bars according to ingredient types and mixing ratios division color incense taste Texture Overall preference Preparation Example 4 8.8 8.7 8.5 8.5 8.8 Comparative Example 1 6.5 5.8 6.0 6.0 5.8 Comparative Example 2 6.9 5.6 6.2 5.8 6.2 Comparative Example 3 7.6 6.0 7.6 7.2 7.0 Comparative Example 4 7.4 6.8 7.8 7.0 7.4

Claims

Claim 1 (1) A step of preparing peanut tissue protein by mixing plant tissue protein materials consisting of isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and defatted peanut powder, feeding the mixture into an extrusion molding machine, extruding and drying; (2) A step of preparing black soybean tissue protein by mixing plant tissue protein materials consisting of isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and black soybean powder, feeding the mixture into an extrusion molding machine, extruding and drying; (3) A step of preparing hemp seed tissue protein by mixing plant tissue protein materials consisting of isolated soy protein, wheat gluten, corn starch, modified starch, maltodextrin, and hemp seed meal powder, feeding the mixture into an extrusion molding machine, extruding and drying; (4) peanut tissue protein prepared in step (1), black soybean tissue protein prepared in step (2) and a step of preparing a plant tissue protein hydrate by adding water to the plant tissue protein mixture prepared in step (3) to hydrate and dehydrate it; (5) a step of preparing a chicken breast mixture material comprising the plant tissue protein hydrate prepared in step (4) and chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil, casing, and water; (6) the plant tissue protein hydrate prepared in step (5), chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, A step of preparing a chicken breast mixture by mixing maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil, and water; (7) a step of filling the chicken breast mixture prepared in step (6) into the casing prepared in step (5), heat treating, and cooling;A method for manufacturing a spicy chicken breast bar, characterized by including the step of (8) inserting the cooled chicken breast mixture of step (7) into a stick.; Claim 2 In claim 1, the chicken breast mixture material of step (5) comprises, based on the total weight of the chicken breast mixture material, 5~7% by weight of plant tissue protein hydrate, 17~20% by weight of chicken breast, 0.1~0.3% by weight of salt, 1~2% by weight of sugar, 0.1~0.3% by weight of L-sodium glutamate, 8~10% by weight of isolated soy protein, 0.6~0.8% by weight of wheat gluten, 0.02~0.04% by weight of hemp seed meal powder, 0.02~0.04% by weight of defatted peanut powder, 0.02~0.04% by weight of black soybean powder, 0.06~0.08% by weight of corn starch, 0.04~0.06% by weight of modified starch, 0.04~0.06% by weight of maltodextrin, 2~3% by weight of meat flavor seasoning, and ham flavor. A method for manufacturing a spicy chicken breast bar characterized by a chicken breast mixture material comprising 0.8~1.5 wt% chili sauce, 16~18 wt% pea extract mixture, 3~4 wt% transglutaminase, 0.1~0.3 wt% hemp seed oil, 3~4 wt% casing, and 34~37 wt% water. Claim 3 In claim 1, (1) a step of preparing peanut plant tissue protein by mixing plant tissue protein materials comprising 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of defatted peanut powder based on the total weight of the plant tissue protein materials, feeding the mixture into an extrusion molding machine, extruding and drying; (2) a step of preparing black soybean plant tissue protein by mixing plant tissue protein materials comprising 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of black soybean powder based on the total weight of the plant tissue protein materials, feeding the mixture into an extrusion molding machine, extruding and drying; (3) (4) A step of preparing hemp seed plant tissue protein by mixing plant tissue protein materials based on the total weight of the plant tissue protein materials, comprising 43-47% by weight of isolated soy protein, 38-42% by weight of wheat gluten, 2-6% by weight of corn starch, 1-5% by weight of modified starch, 1-5% by weight of maltodextrin, and 3-7% by weight of hemp seed meal powder, feeding the mixture into an extrusion molding machine, extruding and drying the mixture; (4) A step of preparing a plant tissue protein hydrate by adding water to a plant tissue protein mixture comprising the peanut plant tissue protein prepared in step (1), the black soybean plant tissue protein prepared in step (2), and the hemp seed plant tissue protein prepared in step (3), and then dehydrating the mixture; (5) A step comprising, based on the total weight of the chicken breast mixture materials, 5-7% by weight of the plant tissue protein hydrate prepared in step (4) and 17-20% by weight of chicken breast, Salt 0.1~0.3 wt%, sugar 1~2 wt%, monosodium L-glutamate 0.1~0.3 wt%, isolated soy protein 8~10 wt%, wheat gluten 0.6~0.8 wt%, hemp seed meal powder 0.02~0.04 wt%, defatted peanut powder 0.02~0.04 wt%, black soybean powder 0.02~0.04 wt%, corn starch 0.06~0.Step of preparing a chicken breast mixture material comprising 0.8% by weight, modified starch 0.04~0.06% by weight, maltodextrin 0.04~0.06% by weight, meat flavor seasoning 2~3% by weight, ham flavor 0.8~1.5% by weight, chili sauce 16~18% by weight, pea extract mixture 3~4% by weight, transglutaminase 0.1~0.3% by weight, hemp seed oil 3~4% by weight, casing 0.05~0.07% by weight, and water 34~37% by weight; (6) the prepared plant tissue protein hydrate of step (5), chicken breast, salt, sugar, L-sodium glutamate, isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, A method for manufacturing a spicy chicken breast bar, characterized by comprising the steps of: (7) preparing a chicken breast mixture by mixing a pea extract mixture, transglutaminase, hemp seed oil, and water; (6) filling the prepared chicken breast mixture of step (5) into the prepared casing of step (5), heat treating, and cooling; and (8) fitting the cooled chicken breast mixture of step (7) into a stick. Claim 4 In claim 3, (1) a step of preparing peanut plant tissue protein by mixing a plant tissue protein material comprising, based on the total weight of the plant tissue protein material, 43~47 wt% isolated soy protein, 38~42 wt% wheat gluten, 2~6 wt% corn starch, 1~5 wt% modified starch, 1~5 wt% maltodextrin, and 3~7 wt% defatted peanut powder, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500~1600 rpm, a sample feed rate of 180~220 g / min, a moisture feed rate of 130~200 cc / min, and an extrusion port temperature of 175~190℃, then extruding and drying at 50~70℃ for 10~14 hours; (2) based on the total weight of the plant tissue protein material, 43~47 wt% isolated soy protein, 38~42 wt% wheat gluten, and 2~6 wt% corn starch A step of preparing black soybean tissue protein by mixing a plant tissue protein material comprising 43-47 wt% isolated soybean protein, 38-42 wt% wheat gluten, 2-6 wt% corn starch, 1-5 wt% modified starch, 1-5 wt% maltodextrin, and 3-7 wt% black soybean powder, feeding the mixture into an extrusion molding machine controlled at a screw speed of 1500-1600 rpm, a sample feed rate of 180-220 g / min, a water feed rate of 130-200 cc / min, and an extrusion port temperature of 175-190℃, then extruding and drying at 50-70℃ for 10-14 hours; (3) a plant tissue protein material comprising, based on the total weight of the plant tissue protein material, 43-47 wt% isolated soybean protein, 38-42 wt% wheat gluten, 2-6 wt% corn starch, 1-5 wt% modified starch, 1-5 wt% maltodextrin, and 3-7 wt% hemp seed meal powder A step of preparing hemp seed plant tissue protein by feeding a plant tissue protein mixture into an extrusion molding machine controlled at a screw speed of 1500–1600 rpm, a sample feed rate of 180–220 g / min, a moisture feed rate of 130–200 cc / min, and an exit port temperature of 175–190℃, followed by extrusion molding and drying at 50–70℃ for 10–14 hours;(4) A step of preparing a plant tissue protein hydrate by adding water to a plant tissue protein mixture prepared in step (1), step (2), and step (3) in a weight ratio of 0.5~1.5:0.5~1.5:0.5~1.5, hydrating it at 20~25℃ for 2~4 hours, and dehydrating it; (5) based on the total weight of the chicken breast mixture ingredients, 5~7% by weight of the plant tissue protein hydrate prepared in step (4), 17~20% by weight of chicken breast, 0.1~0.3% by weight of salt, 1~2% by weight of sugar, 0.1~0.3% by weight of L-sodium glutamate, 8~10% by weight of isolated soy protein, 0.6~0.8% by weight of wheat gluten, and hemp seed meal powder. Step of preparing a chicken breast mixture ingredient comprising 0.02~0.04 wt% defatted peanut powder, 0.02~0.04 wt% black soybean powder, 0.02~0.04 wt% corn starch, 0.06~0.08 wt% modified starch, 0.04~0.06 wt% maltodextrin, 2~3 wt% meat flavor seasoning, 0.8~1.5 wt% ham flavor, 16~18 wt% chili sauce, 3~4 wt% pea extract mixture, 0.1~0.3 wt% transglutaminase, 3~4 wt% hemp seed oil, 0.05~0.07 wt% casing, and 34~37 wt% water; (6) the prepared plant tissue protein hydrate of step (5), chicken breast, salt, sugar, L-sodium glutamate, A step of preparing a chicken breast mixture by mixing isolated soy protein, wheat gluten, hemp seed meal powder, defatted peanut powder, black soybean powder, corn starch, modified starch, maltodextrin, meat flavor seasoning, ham flavor, chili sauce, pea extract mixture, transglutaminase, hemp seed oil, and water; (7) a step of filling the chicken breast mixture prepared in step (6) into the casing prepared in step (5), performing a first heat treatment at 62~68℃ for 40~50 minutes, then performing a second heat treatment at 72~78℃ for 30~40 minutes, and cooling;A method for manufacturing a spicy chicken breast bar, characterized by including the step of (8) inserting the cooled chicken breast mixture of step (7) into a stick.; Claim 5 Spicy chicken breast bar manufactured by the method of any one of paragraphs 1 to 4.

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