Chicken breast dumpling and method for producing chicken breast dumpling

Abstract

To provide a chicken breast dumpling suitable for muscular strength training.SOLUTION: Chicken breast dumpling is produced by heating a kneaded product of a minced material of skinless chicken breast, one or more spice of dried ginger powder, dried fenugreek seeds powder, cinnamon powder and Tongkat ali powder, and seasoning other than the spice.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to chicken breast meat balls and a method for producing chicken breast meat balls. [Background technology]

[0002] It is generally known that protein intake is essential for strength training (body building). Chicken breast is a representative food source that is high in protein.

[0003] Patent Document 1 describes low-calorie meatballs made from ingredients such as minced chicken and shredded mannan gel. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2000-316529 A Summary of the Invention [Problem to be solved by the invention]

[0005] The meatballs in Patent Document 1 contain 10-40% minced meat and 50-20% shredded mannan gel based on the total ingredients, making them low in calories, but the amount of protein contained per ball is low and they are not suitable for strength training.

[0006] An object of the present invention is to provide chicken breast meatballs suitable for strength training and a method for producing chicken breast meatballs. [Means for solving the problem]

[0007] The chicken breast meatballs according to the present invention are made by heat-treating a mixture of skinless minced chicken breast meat, one or more spices selected from the group consisting of dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder, and seasonings other than the spices. The main ingredient, skinless chicken breast meat, contains a lot of protein. In addition, the mixture contains one or more spices selected from the group consisting of dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder, and thus chicken breast meatballs suitable for strength training can be obtained, which have high muscle-building effects, fat burning effects, performance improvements, and vascular anti-aging effects.

[0008] The method for producing chicken breast meatballs according to the present invention includes a mincing step, a kneading step, and a heating step. In the mincing step, the skin of chicken breast meat is removed and the chicken breast meat is minced. In the kneading step, one or more spices selected from dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder, and seasonings other than the spices, are added to the minced chicken breast meat, and the mixture is kneaded to obtain a kneaded mixture. In the heating step, the kneaded mixture is heated. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] (First embodiment) Hereinafter, the chicken breast meat ball and the method for producing the chicken breast meat ball according to the first embodiment of the present invention will be described.

[0010] <1> The chicken breast meatballs according to this embodiment are suitable for or for muscle training, and are made by hydrolyzing and heating a mixture of skinless minced chicken breast meat, one or more spices selected from dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder, and seasonings other than the above spices. Here, "hydrolyzing" and "hydrolyzing and heating treatment" refer to heating an object (in this embodiment, the mixture) with heated air and water vapor, or the treatment (hereinafter the same).

[0011] <1-1> In other words, the chicken breast meatball according to this embodiment is a chicken breast meatball containing skinless chicken breast meat, one or more spices selected from the group consisting of ginger, fenugreek, cinnamon, and tongkat ali, and seasonings other than the above spices.

[0012] In the chicken breast meatballs according to the present embodiment, the main raw material, skinless chicken breast meat, contains almost no fat or carbohydrates, but contains a lot of protein. In addition, the spices dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder are expected to promote the secretion of testosterone, and by using these spices, it is possible to obtain chicken breast meatballs that are suitable for strength training, having a high muscle-building effect, that is, an effect of improving not only muscle hypertrophy but also muscle strength (strength). In particular, the addition of dried fenugreek seed powder is expected to promote the secretion of testosterone and improve the flavor of the chicken breast meatballs.

[0013] In addition, by using ginger, you can expect the effects of improving testosterone (muscle hypertrophy), promoting digestion, reducing inflammation (improving sperm quality), improving immunity, and improving blood sugar control. In addition, by using cinnamon, you can expect the effects of improving testosterone (muscle hypertrophy), burning fat (has blood sugar control effect), and vascular anti-aging (the health of blood vessels affects muscle building, such as protein intake). In addition, by using fenugreek, you can expect the effects of improving testosterone (muscle hypertrophy), improving muscle strength and stamina, improving lean body mass, improving exercise performance, reducing body fat, promoting creatine intake, promoting digestion, and improving blood sugar control. In addition, by using tongkat ali, you can expect the effects of improving testosterone (muscle hypertrophy), lowering cortisol (stress hormone), improving reproductive function, improving blood sugar control, burning fat, enhancing sympathetic nerves (effect of arginine), and improving menopausal symptoms.

[0014] In addition, by adding powdered spices such as dried ginger powder, dried fenugreek seed powder, cinnamon powder, tongkat ali powder, etc., to the kneaded mixture and then heating with water, it is expected that the odor of chicken breast meat can be further suppressed and the flavor of the chicken breast meat balls can be improved (intensified). Here, if the dried fenugreek seed powder is made by frying and grinding fenugreek seeds, that is, fenugreek seeds that have been subjected to heat treatment and crushing treatment, it will be even more effective because it will give off a sweet and fragrant aroma.

[0015] Generally, chicken breast meat has a dry texture and is very difficult to eat by itself. The chicken breast meatballs of this embodiment can be made soft and juicy without compromising the taste by the hydrolysis and heating process, and can be eaten continuously without difficulty. The chicken breast meatballs of this embodiment are mainly for trainees, that is, people who are doing strength training, and can be used continuously to improve health and athletic performance.

[0016] <2> In this embodiment, the seasoning includes shio-koji. Shio-koji contains an enzyme (protease) that breaks down meat protein and tenderizes the meat. Therefore, the chicken breast meatballs according to this embodiment can be made soft and juicy with less dryness.

[0017] Previously, there were no meatballs specifically designed for nutritional intake during strength training (body building). During strength training, it is important to calculate how much of each nutrient is consumed (PFC balance), and it is very useful for people doing strength training (body building) to easily understand how much of a nutrient is contained in the food they eat.

[0018] <3> The chicken breast meatball according to the present embodiment contains 10g or less of protein, 1g or less of fat, and 1g or less of carbohydrate per piece. Specifically, the chicken breast meatball is formed to contain 5±1g of protein per piece, making the total amount 23±5g. Here, chicken breast meat (without skin) contains 23.3g of protein (P), 1.9g of fat (F), and 0.1g of carbohydrate (C) per 100g of edible portion (according to the Ministry of Education, Culture, Sports, Science and Technology's "Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023"). If the protein is 4 to 6g, the meat alone will be 17.2 to 25.6g per piece, and if seasonings and spices are added to it, the amount will be 18 to 27g per piece. By eating chicken breast meatballs with this configuration, nutritional management can be carried out efficiently and effectively, and it becomes easier to perform PFC calculations in dietary management. This makes it possible to obtain chicken breast meatballs that are more suitable for strength training.

[0019] <4> The chicken breast meatballs according to the present embodiment contain 5±1 g of protein per piece, which makes mental arithmetic and PFC calculations easier than chicken breast meatballs containing less than 4 g of protein or more than 6 g of protein.

[0020] <5> The method for producing chicken breast meatballs according to this embodiment includes a mincing step, a kneading step, and a heating step. In the mincing step, the skin of the chicken breast meat is removed and the chicken breast meat is minced. In the kneading step, one or more spices selected from dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder, as well as seasonings other than the spices, are added to the minced chicken breast meat and kneaded to obtain a kneaded mixture. In the heating step, the kneaded mixture is heated with water.

[0021] A specific method for producing chicken breast meatballs is as follows. In the mincing process, the skin of the chicken breast meat is peeled off and cut into small pieces to make minced meat. In the kneading process, salt koji, which has the effect of tenderizing meat, additive-free Japanese-style granulated soup stock for seasoning, and spices (one or more of dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder) for flavoring are added to the chicken breast meat mince, and kneaded until it is evenly distributed throughout. The kneaded product (chicken breast mince) is weighed out to 20 to 25 g per piece and formed into a ball or rod shape. In the heating process, the kneaded product is placed in a steam convection oven and heated with water for less than 10 minutes to complete the chicken breast meat balls. Here, the heating temperature may be a predetermined temperature or a variable temperature. Collagen in the meat begins to solidify at 65°C, and collagen begins to melt at 75°C, and at the same time, meat juice is also dissolved. Therefore, in this embodiment, the meat is heated with water for less than 10 minutes to minimize the elution of meat juices and maintain its juiciness while satisfying the condition of "at least 1 minute at a core temperature of 75°C" set forth in the Food Sanitation Act. The core temperature of 75°C is reached within 5 minutes from the start of heating. A steam convection oven is a well-known cooking appliance that is equipped with a steam generator in an oven (convection oven) that uses a fan to forcibly circulate hot air, enabling food to be cooked (heated with water) using hot air and / or steam.

[0022] Second embodiment In the second embodiment, in the mincing step, about 1,200 g of domestic chicken breast meat is peeled off and finely cut into a minced form. In the kneading step, about 35 g of Shio-Koji, about 15 g of additive-free Japanese-style granulated soup stock, about 3 g of ginger powder (dried ginger powder), and about 1 g of fenugreek powder (dried fenugreek seed powder) are added to about 1,000 g of minced meat and kneaded to obtain a kneaded product.

[0023] The kneaded mixture is formed into dumplings or rods of 23 to 25 g each, and in the heating process, it is placed in a steam convection oven and heated with water for less than 10 minutes to complete the chicken breast meat dumplings.

[0024] In this embodiment, ginger and fenugreek are used as spices, so that it is possible to obtain chicken breast meatballs with a good flavor that are suitable for strength training.

[0025] (Other embodiments) In other embodiments, the seasoning does not have to include shio-koji, however, it is preferred that it does, as this can give the chicken breast meatballs a more tender and juicy texture.

[0026] In another embodiment, the spices added to the kneaded product may be any number (kinds) of dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder, as long as they are one or more of these. The more kinds of spices added to the kneaded product, the higher the muscle-building effect can be expected. In particular, dried fenugreek seed powder and cinnamon powder can be expected to have muscle-building effects, fat burning effects, performance improvement effects, and flavor-enhancing effects.

[0027] In another embodiment, the seasoning to be added to the chicken breast mince (kneaded product) is not limited to additive-free Japanese-style granulated soup stock, but other Chinese granulated soup stocks, etc. can be used. In addition, as spices, not only ginger powder (dried ginger powder), fenugreek powder (dried fenugreek seed powder), cinnamon powder, tongkat ali powder, but also curry powder (for example, mixed spices such as chili pepper, pepper, garlic, cumin, coriander, cloves, cardamom, nutmeg, allspice, caraway, fennel, turmeric, saffron, paprika, etc.) can be used. In addition, the amount of seasonings and spices can be freely changed. In addition, the shape of the chicken breast meat balls is not limited to a ball-like or rod-like shape, and can be freely changed in length and thickness, or can be freely deformed into a round or triangular plate shape, etc.

[0028] In another embodiment, the amount of curry powder added may be adjusted to produce chicken breast meatballs with different flavors, such as curry flavor. After adding water and heating, the meatballs may be subjected to a process such as freeze-drying. The amount of protein contained in each meatball may be changed in units of 1 g.

[0029] In another embodiment, a kneaded material such as minced skinless chicken breast meat may be heated without using steam, i.e., simply "heated" or "heat-treated", rather than "heated with water". However, "heated with water" is preferable because "heated with water" prevents the chicken breast meat balls from becoming dry and gives them a juicy texture, rather than simply "heating".

[0030] As such, the present disclosure is not limited to the above-described embodiments, and can be embodied in various forms without departing from the spirit and scope of the present disclosure.

Claims

1. Skinless chicken breast mince, One or more of the following spices: dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder; Seasonings other than the spices; Chicken breast meatballs made by heat-treating the kneaded material.

2. The chicken breast meatball according to claim 1 , wherein the seasoning comprises shio-koji (salt koji).

3. 3. The chicken breast meatball according to claim 1 or 2, containing 10 g or less of protein, 1 g or less of fat, and 1 g or less of carbohydrate per piece.

4. The chicken breast meatball according to claim 3, containing 5±1 g of protein per piece.

5. The process involves removing the skin from the chicken breast and mincing it into a minced form. A kneading process in which one or more spices selected from dried ginger powder, dried fenugreek seed powder, cinnamon powder, and tongkat ali powder, and seasonings other than the spices, are added to the minced chicken breast meat, and the mixture is kneaded to obtain a kneaded mixture; A heating step of heating the kneaded mixture; A method for producing chicken breast meatballs comprising the steps of: