Direct-fire roasted chicken breast food and its manufacturing method

Abstract

The present application relates to a direct-fire roasted chicken breast food product and a method for producing the same.

Description

[Technical Field]

[0001] The present application relates to a direct-fire roasted chicken breast food product and a method for producing the same. [Background technology]

[0002] Chicken breast is protein-rich, with 1.5 times the protein and at least 10 times the fat content of similar cuts of pork, but because the tissue is dry and tough, it is one of the least popular cuts of chicken.

[0003] Chicken breast meat is very often boiled in water or steamed, but these cooking methods are not particularly sensual (Non-Patent Document 1), and only a small number of consumers purchase it mainly as a diet menu or as a protein supplement for muscle building, which has limited the promotion of consumption.

[0004] Therefore, in order to promote the consumption of chicken breast, products using chicken breast as the raw material and various heat treatment processes such as steaming and ovens have been tried on the market, but they are still not popular with consumers.

[0005] Therefore, there is a need to develop various condiments to make chicken breast meat more delicious and healthy to eat, as well as processing techniques such as shaping the appearance to meet consumer preferences. [Prior art documents] [Non-patent literature]

[0006] [Non-Patent Document 1] Jeong Gi-hong et al., Culinary Science & Hospitality Research, 2014, vol.20, no.3, pp.201-213. Summary of the Invention [Problem to be solved by the invention]

[0007] The problem to be solved by the present application is to provide a method for producing a direct-fire roasted chicken breast food product, and a direct-fire roasted chicken breast food product produced by the method. [Means for solving the problem]

[0008] The present application aims to provide a method for producing a direct-fire roasted chicken breast food product.

[0009] Another object of the present application is to provide a direct-fire roasted whole chicken breast food product produced by the method of the present application. [Effects of the Invention]

[0010] The method of the present application allows for the production of whole roasted chicken breast food products with excellent flavor and soft texture by combining whole roasted chicken breast meat with seasonings and heat-treating the mixture in stages. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a schematic diagram showing the manufacturing process of direct-fire roasted chicken breast food. [Figure 2] This is a diagram comparing the appearance of whole roasted chicken breast meat under each temperature condition of primary heat treatment. The left shows the appearance of a production example in which primary heat treatment was performed at 110°C, and the right shows the appearance of Comparative Example 4 in which primary heat treatment was performed at 150°C. DETAILED DESCRIPTION OF THE INVENTION

[0012] These will be described in detail below. Note that each description and embodiment disclosed in this application also applies to other descriptions and embodiments. In other words, all combinations of various elements disclosed in this application are included in this application. Furthermore, this application is not limited to the specific descriptions below. Furthermore, many papers and patent documents are referenced throughout this specification, and citations thereof are provided. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, thereby more clearly explaining the state of the art to which this application pertains and the contents of this application.

[0013] One aspect of the present application provides a method for producing a flame-roasted chicken breast food product.

[0014] Currently, in order to promote the consumption of chicken breast, products using chicken breast meat as the raw material and undergoing various heat treatment processes such as steaming and oven cooking are on the market, but these products are still not popular with consumers because the texture of chicken breast meat is dry and tough.

[0015] The method of the present application combines whole roasted chicken breast meat with seasonings and heat-treats it in stages to produce a whole roasted chicken breast food product with excellent flavor and soft texture. Furthermore, the method of the present application adds solar salt instead of conventional refined salt to reduce sodium, and adds dietary fiber to improve mechanical properties, resulting in an excellent texture. Furthermore, by adding the aforementioned auxiliary ingredients and performing heat treatment and cooking in an oven in three stages, a chicken breast product with an improved soft and moist texture can be produced.

[0016] Specifically, the method of the present application may include the steps of (a) preparing a brining solution containing chicken breast meat, a brining agent, and dietary fiber; (b) tumbling and mixing the chicken breast meat and the brining solution; (c) salting the chicken breast meat mixed with the brining solution; (d) subjecting the salted chicken breast meat to a combined oven heat treatment; and (e) cooling.

[0017] In the present application, the chicken breast may be whole roasted chicken breast, which is chicken breast itself.

[0018] In the method of the present application, the step (a) may involve preparing a brine containing chicken breast meat, a brine, and dietary fiber.

[0019] The method of the present application may further include, before step (a), a step of washing the chicken breast to remove foreign matter, bones, etc.

[0020] The chicken breast meat may account for 75 to 95% by weight of the total weight of the chicken breast meat mixed with the brine. For example, the chicken breast meat may account for a range of 75% by weight or more, 77% by weight or more, 79% by weight or more, 81% by weight or more, and 83% by weight or more of the total weight of the chicken breast meat mixed with the brine, with the range being / being an upper limit selected from 95% by weight or less, 93% by weight or less, 91% by weight or less, 89% by weight or less, and 87% by weight or less.

[0021] The salting agent may contain solar salt, phosphate, and sodium bicarbonate.

[0022] The salting agent may contain solar salt, phosphate, and sodium bicarbonate in a weight ratio of 1:0.1-1:0.1-1, a weight ratio of 1:0.2-0.8:0.2-0.8, or a weight ratio of 1:0.4-0.6:0.4-0.6.

[0023] The salting agent may be contained in an amount of 0.4 to 1% by weight relative to the total weight of the chicken breast meat blend. For example, the salting agent may be contained in an amount within a range of a lower limit selected from 0.4% by weight or more, 0.45% by weight or more, 0.5% by weight or more, and 0.55% by weight or more, and / or an upper limit selected from 1% by weight or less, 0.9% by weight or less, 0.8% by weight or less, and 0.7% by weight or less, relative to the total weight of the chicken breast meat blend.

[0024] The bay salt may contain sodium in a range of 70% by weight or less. For example, the bay salt may contain sodium in an amount within one upper limit range selected from 70% by weight or less, 69% by weight or less, 68% by weight or less, 67% by weight or less, 66% by weight or less, and 65% by weight or less, relative to the total weight of the bay salt.

[0025] The dietary fiber may be contained in an amount of 0.2 to 0.5% by weight relative to the total weight of the chicken breast meat mixed with the brine. For example, the dietary fiber may be contained in a range of 0.2% by weight or more, 0.22% by weight or more, 0.24% by weight or more, 0.26% by weight or more, and 0.28% by weight or more relative to the total weight of the chicken breast meat mixed with the brine, with a lower limit selected from 0.2% by weight or more, 0.22% by weight or more, 0.24% by weight or more, 0.26% by weight or more, and 0.28% by weight or more, and / or with an upper limit selected from 0.5% by weight or less, 0.48% by weight or less, 0.46% by weight or less, 0.44% by weight or less, and 0.42% by weight or less.

[0026] The salting liquid may further contain sugars, seasonings or purified water.

[0027] The sugar may be any sugar that is used in food production, including, but not limited to, glucose, xylose, and starch syrup (powder or liquid).

[0028] The sugars may be contained in an amount of 0.3 to 1.5% by weight relative to the total weight of the chicken breast meat mixed with the brine. For example, the sugars may be contained in an amount within a range of 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight or more, 0.6% by weight or more, and 0.7% by weight or more relative to the total weight of the chicken breast meat mixed with the brine, with a lower limit selected from 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight or more, 0.6% by weight or more, and 0.7% by weight or more, and / or with an upper limit selected from 1.5% by weight or less, 1.3% by weight or less, 1.1% by weight or less, 1.0% by weight or less, and 0.9% by weight or less.

[0029] The seasoning may be any commercially available seasoning (condiment), and may be, for example, a composite seasoning to which seasonings, flavors, etc. are added.

[0030] The seasoning may be contained in an amount of 0.2 to 0.5% by weight relative to the total weight of the chicken breast meat mixed with the brine. For example, the seasoning may be contained in an amount within a range of 0.2% by weight or more, 0.22% by weight or more, 0.24% by weight or more, 0.26% by weight or more, and 0.28% by weight or more relative to the total weight of the chicken breast meat mixed with the brine, with a lower limit selected from 0.2% by weight or more, 0.22% by weight or more, 0.24% by weight or more, 0.26% by weight or more, and 0.28% by weight or more, and / or with an upper limit selected from 0.5% by weight or less, 0.48% by weight or less, 0.46% by weight or less, 0.44% by weight or less, and 0.42% by weight or less.

[0031] The purified water may be contained in an amount of 6 to 14% by weight based on the total weight of the chicken breast meat mixed with the brine. For example, the purified water may be contained in an amount within a range of one lower limit selected from 6% by weight or more, 7% by weight or more, 8% by weight or more, and 9% by weight or more, and / or one upper limit selected from 14% by weight or less, 13% by weight or less, 12% by weight or less, and 11% by weight or less, based on the total weight of the chicken breast meat mixed with the brine.

[0032] In one embodiment of the present application, the chicken breast meat mixed with the brine may contain 75 to 95 wt % of chicken breast meat, 0.4 to 1 wt % of a brine-curing agent, 0.2 to 0.5 wt % of dietary fiber, 0.3 to 1.5 wt % of glucose, 0.2 to 0.5 wt % of seasoning, and 6 to 14 wt % of purified water, based on the total weight of the chicken breast meat mixed with the brine.

[0033] In the method of the present application, the step (b) may involve tumbling and mixing the chicken breast meat and the brine of the step (a).

[0034] The tumbling may be performed at a rotation speed of 3 to 6 rpm, and may be performed for 1 hour to 1 hour and 30 minutes.

[0035] The rotation speed during the tumbling may be within a range with a lower limit selected from 3 rpm or more, 4 rpm or more, and 5 rpm or more, and / or an upper limit selected from 6 rpm or less, 5 rpm or less, and 4 rpm or less. The tumbling time may be within a range with a lower limit selected from 1 hour or more, 1 hour 10 minutes or more, and 1 hour 20 minutes or more, and / or an upper limit selected from 1 hour 30 minutes or less, 1 hour 20 minutes or less, and 1 hour 10 minutes or less.

[0036] In the method of the present application, the step (c) may involve salting the chicken breast meat mixed with the salting liquid.

[0037] The salting may involve maturing the chicken breast meat mixed with the salting solution at 2° C. to 8° C. The salting may involve maturing the chicken breast meat mixed with the salting solution for 12 hours to 24 hours.

[0038] For example, the temperature during the salting may be within a range with a lower limit selected from 2° C. or more, 3° C. or more, 4° C. or more, and 4.5° C. or more, and / or an upper limit selected from 8° C. or less, 7° C. or less, 6° C. or less, and 5.5° C. or less. Furthermore, the time during the salting may be within a range with a lower limit selected from 12 hours or more, 14 hours or more, 15 hours or more, and 16 hours or more, and / or an upper limit selected from 24 hours or less, 22 hours or less, 21 hours or less, and 20 hours or less.

[0039] In the method of the present application, the step (d) may involve subjecting the salted chicken breast meat to a combined oven heat treatment.

[0040] The composite oven heat treatment may include a first oven heat treatment step, a second oven heat treatment step, and a third oven heat treatment step.

[0041] The combined oven heat treatment may be a process in which a primary oven heat treatment is performed at 90° C. to 130° C., a secondary oven heat treatment is performed at 140° C. to 180° C., and a tertiary oven heat treatment is performed at 130° C. to 170° C. The combined oven heat treatment may be a process in which the primary oven heat treatment is performed for 3 minutes to 7 minutes, the secondary oven heat treatment is performed for 15 minutes to 25 minutes, and the tertiary oven heat treatment is performed for 1 minute to 3 minutes.

[0042] The temperature at which the primary oven heat treatment is performed may be within a range with a lower limit selected from 90° C. or more, 100° C. or more, 102° C. or more, 104° C. or more, 106° C. or more, and 108° C. or more, and / or an upper limit selected from 130° C. or less, 120° C. or less, 118° C. or less, 116° C. or less, 114° C. or less, and 112° C. or less. The time for which the primary oven heat treatment is performed may be within a range with a lower limit selected from 3 minutes or more, 4 minutes or more, and 5 minutes or more, and / or an upper limit selected from 7 minutes or less, 6 minutes or less, and 5 minutes or less.

[0043] The primary oven heat treatment heats and fixes the outside of the chicken breast blend, preventing the moisture inside from escaping to the outside.

[0044] The temperature for the secondary oven heat treatment may be within a range with a lower limit selected from 140° C. or higher, 150° C. or higher, 152° C. or higher, 154° C. or higher, 156° C. or higher, and 158° C. or higher, and / or an upper limit selected from 180° C. or lower, 170° C. or lower, 168° C. or lower, 166° C. or lower, 164° C. or lower, and 162° C. or lower. The time for the secondary oven heat treatment may be within a range with a lower limit selected from 15 minutes or higher, 17 minutes or higher, and 19 minutes or higher, and / or an upper limit selected from 25 minutes or lower, 23 minutes or lower, and 21 minutes or lower.

[0045] The secondary oven heat treatment allows the chicken breast blend to be sufficiently heated to the inside, ensuring safety against microorganisms.

[0046] The temperature for the tertiary oven heat treatment may be within a range with a lower limit selected from 130° C. or higher, 140° C. or higher, 142° C. or higher, 144° C. or higher, 146° C. or higher, and 148° C. or higher, and / or an upper limit selected from 170° C. or lower, 160° C. or lower, 158° C. or lower, 156° C. or lower, 154° C. or lower, and 152° C. The time for the tertiary oven heat treatment may be within a range with a lower limit selected from 1 minute or higher, 1.5 minutes or higher, and 2 minutes or higher, and / or an upper limit selected from 3 minutes or lower, 2.5 minutes or lower, and 2 minutes or lower.

[0047] The tertiary oven heat treatment may be performed so that the surface of the chicken breast blend meat has a grilled appearance.

[0048] The chicken breast food produced by the combined oven heat treatment including the first to third oven heat treatments has a softer and more moist texture than chicken breast food produced by a single-stage heat treatment in a general steam oven.

[0049] The combined oven heat treatment may further include grill markings.

[0050] The grill marking may be formed by heating the chicken breast blended meat with a grill marker and applying direct flame torching to display the grill marking on the surface of the chicken breast blended meat.

[0051] The grill markings give the surface of the chicken breast meat the grill marks and aroma of direct grilling.

[0052] In the method of the present application, the step (e) may be cooling the chicken breast meat that has been subjected to the composite oven heat treatment.

[0053] Specifically, the cooling may be by standing to cool and / or quick freezing.

[0054] The cooling can be carried out by a method known in the art, for example, at a temperature of -20°C or lower for 15 minutes or more, or at -20 to -40°C for 15 to 30 minutes, but is not limited thereto.

[0055] The cooling is carried out so that the core temperature of the chicken breast meat is 20°C or less, but is not limited to this.

[0056] Additionally, the method of the present application may further comprise the step of sterilizing the cooled chicken breasts.

[0057] The method of the present application may further include packaging the cooled chicken breasts.

[0058] The chicken breast food product produced by the method of the present application may further contain a secondary ingredient.

[0059] Examples of the secondary ingredients include, but are not limited to, sweeteners, acidity regulators, flavorings, refined salts, stabilizers, etc., and may further include known ingredients commonly used in the production of chicken breast food products.

[0060] The chicken breast food product produced by the method of the present application may contain sodium in the range of 300 mg / 100 g or less. Specifically, the chicken breast food product of the present application may contain sodium in the range of an upper limit selected from 290 mg / 100 g or less, 280 mg / 100 g or less, 270 mg / 100 g or less, 265 mg / 100 g or less, and 260 mg / 100 g or less.

[0061] Another aspect of the present application provides a flame-roasted chicken breast food product made by the method of the present application.

[0062] The direct-fire roasted chicken breast food product is as described above. [Example]

[0063] The present application will be described in more detail below with reference to examples. However, these examples are merely preferred embodiments illustrating the present application, and the present application is not limited thereto. Note that technical matters not described in this specification are well understood and easily implemented by skilled artisans in the technical field of the present application or a similar technical field.

[0064] Production Examples and Comparative Examples Production example: Direct-fire roasted chicken breast food production Chicken breast meat and secondary ingredients were prepared by weighing out 85% by weight of chicken breast meat, 0.6% by weight of a curing agent (sun-dried salt: phosphate: sodium bicarbonate = 2:1:1 (w / w)), 0.8% by weight of glucose, 0.3% by weight of a composite seasoning (containing garlic, onion, and ginger), 0.3% by weight of dietary fiber (Vitacel, SEWAINC), and 10% by weight of purified water. The sun-dried salt contained sodium:potassium in a ratio of 65:35 (w / w). The phosphate was first added to the purified water and mixed, followed by the sun-dried salt, sodium bicarbonate, glucose, and composite seasoning, and mixing until no grains were visible. Finally, the dietary fiber was added and mixed to prepare the curing solution.

[0065] Foreign objects and bones were removed from refrigerated chicken breast meat.

[0066] The chicken breast meat and the brine were placed in a vacuum tumbler (MA-500 PS, NOWICKI, Poland) and tumbled at a rotation speed of 3 to 6 rpm for 1 to 1.5 hours to ensure that the brine was evenly absorbed into the chicken breast meat.

[0067] After tumbling, the chicken breasts were aged at 5°C for 12 to 24 hours and then salted.

[0068] The salted chicken breasts were then lined up in a continuous oven chain without overlapping for heat treatment and cooking. The first stage involved heat treatment at 110°C for 5 minutes in an oven (GSO(MPO)-5072JT, HI-COOK, Japan), where the exterior was heated and fixed to prevent internal moisture from escaping. The second stage involved cooking at 160°C for 20 minutes in an oven (Pegasus 60, HI-COOK, Japan) to thoroughly heat the interior. The third stage involved cooking at 150°C for 2 minutes in an oven (BSCE-570X, HI-COOK, Japan), where the surface was cooked with superheated steam to create a grilled appearance. Finally, the breasts were passed through a grill marker (Grill-marker, HI-COOK, Japan) to create a grill marking on the surface and impart a grilled aroma.

[0069] After heat treatment and cooking, the blended meat was thoroughly frozen at -20 to -40°C for 15 to 30 minutes, and then allowed to cool so that the core temperature was 20°C or less.

[0070] After cooling, the blended meat was vacuum-packed, passed through an X-ray machine and a metal detector, and then sterilized by passing it through a spray sterilizer (Hyeopjin, Korea).

[0071] FIG. 1 is a schematic diagram showing the manufacturing process of the above manufacturing example.

[0072] Comparative Example 1: Production of a product containing refined salt but excluding sodium bicarbonate A direct-fire roasted chicken breast food product was produced in the same manner as in the above production example, except that the same amount of conventional refined salt was added as a secondary ingredient instead of solar salt, and sodium bicarbonate was omitted.

[0073] Comparative Example 2: Production of a product containing animal collagen Direct-fire roasted whole chicken breast food was produced in the same manner as in the above production example, but the same amount of conventional animal collagen (auxiliary protein) was added as a secondary ingredient instead of dietary fiber.

[0074] Comparative Example 3: Production of heat-treated products using a conventional steam oven A direct-fire roasted chicken breast food product was produced in the same manner as in the above production example, but was produced by heat-treating and cooking in a general steam oven at 100°C for 27 minutes in a single step.

[0075] Comparative Example 4: Production of high-temperature heat-treated products A direct-fire roasted chicken breast food product was produced in the same manner as in the above production example, but the primary heat treatment was carried out at 150°C for 5 minutes.

[0076] Experimental Example Experimental Example 1: Comparison of sodium content and sensory evaluation with a product containing refined salt but excluding sodium bicarbonate The sodium content of the Example product containing salting agents (sun salt, phosphate, and sodium bicarbonate) and Comparative Example 1 containing refined salt and sodium bicarbonate was measured according to General Test Method 2.2.1.6 of the Food Code and compared.

[0077] The sensory test was conducted by 10 trained researchers who, after tasting, rated the appearance, softness, moistness, and overall palatability on a 5-point scale (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

[0078] As a result, as shown in Table 1, Production Example 1, which was produced to contain salting agents (sun salt, phosphate, and sodium bicarbonate), had a lower sodium content than Comparison Example 1, which was produced to contain refined salt and sodium bicarbonate.

[0079] In addition, in the sensory test, Production Example 1 tended to have a moister texture than Comparative Example 1.

[0080] Therefore, it was confirmed that adding sun-dried salt, phosphate, and sodium bicarbonate as salting agents when producing open-fire roasted chicken breast food products reduces sodium, improves the moist texture, and enhances sensory properties.

[0081] [Table 1]

[0082] Experimental Example 2: Comparison of physical properties and sensory properties with products containing animal collagen The mechanical properties of the Preparation Example containing dietary fiber and Comparative Example 2 containing animal collagen were analyzed using a Textureanalyzer (TA-XT2i, Stable Micro Systems Ltd., Surrey, England) to determine hardness (kg), springiness, gumminess (kg), and chewiness (kg).

[0083] As a result, as shown in Table 2, the Production Example produced to contain dietary fiber had lower hardness, elasticity, gumminess and chewability than Comparative Example 2 produced to contain animal collagen.

[0084] [Table 2]

[0085] The sensory test was conducted by 10 trained researchers who, after tasting, evaluated the appearance, softness, moistness, and overall palatability on a 5-point scale.

[0086] As a result, as shown in Table 3, Production Example 2 was superior to Comparative Example 2 in terms of softness and moist texture.

[0087] Therefore, it was confirmed that when dietary fiber is added instead of animal collagen when producing open-fire roasted chicken breast food, the hardness and chewability are reduced, the soft and moist texture is improved, and the overall palatability is improved.

[0088] [Table 3]

[0089] Experimental Example 3: Comparison of physical properties and sensory properties with general steam oven heat-treated products The mechanical properties of the Example product, which was produced by heat treatment and cooking in an oven in three stages, and the Comparative Example 3, which was produced by heat treatment and cooking in a general steam oven in a single stage at 100°C for 27 minutes, were analyzed using a Textureanalyzer, including hardness (kg), elasticity, gumminess (kg), and chewiness (kg).

[0090] As a result, as shown in Table 4, the manufacturing example in which heat treatment and cooking were carried out in an oven in three stages had lower hardness and gumminess than the comparative example 3 in which heat treatment and cooking were carried out in a general steam oven in a single stage at 100°C for 27 minutes.

[0091] [Table 4]

[0092] The sensory test was conducted by 10 trained researchers who, after tasting, evaluated the appearance, softness, moistness, and overall palatability on a 5-point scale.

[0093] As a result, as shown in Table 5, the products of Production Example were superior to those of Comparative Example 3 in terms of softness and moist texture.

[0094] Therefore, it was confirmed that when producing whole roasted chicken breast food products, heat treatment and cooking in an oven in three stages not only reduces the hardness, firmness and gumminess, improving the soft and moist texture, but also improves the appearance and overall palatability.

[0095] [Table 5]

[0096] Experimental Example 4: Sensory comparison with high-temperature heat-treated products A sensory evaluation was carried out for Production Example 1, which was produced by carrying out a primary heat treatment at 110°C for 5 minutes, and for Comparative Example 4, which was produced by carrying out a primary heat treatment at 150°C for 5 minutes.

[0097] The sensory test was conducted on 80 general consumers, who rated the appearance, softness, moistness and overall palatability on a 5-point scale after tasting the product.

[0098] As a result, as shown in Figure 2, it was confirmed that chicken breast meat would burn on the oven chain when the primary heat treatment temperature exceeded 120°C. This phenomenon occurs because chicken breast meat has a low fat content, so when high heat is applied to the surface, moisture evaporates, leaving the dried meat stuck to the chain. As heating continues, carbonization occurs. This carbonization remains in the final product after the manufacturing process is completed, reducing product quality and posing a health risk if consumed. Therefore, it was confirmed that it is preferable for the primary heat treatment temperature not to exceed 120°C.

[0099] Therefore, it was confirmed that when producing whole roasted chicken breast food products over an open flame, the temperature conditions for the primary heat treatment to prevent carbonization, to heat and fix the appearance sufficiently, and to prevent internal moisture from escaping to the outside, are appropriate to be 120°C or below, preferably 100 to 110°C.

[0100] Therefore, the direct-fire roasted chicken breast food produced by the method of the present application has an excellent texture because the sodium content is reduced by adding sun-dried salt instead of conventional refined salt, and the mechanical properties are improved by adding dietary fiber.In addition, by adding the above-mentioned auxiliary ingredients and performing heat treatment and cooking in an oven in three stages, it is possible to produce a chicken breast product with an improved soft and moist texture.

[0101] From the above description, those skilled in the art to which the present application pertains will understand that the present application can be implemented in other specific forms without changing the technical idea or essential features thereof. It should be understood that the above examples are merely illustrative and not limiting. The present application should be construed as including all modifications and variations derived from the meaning and scope of the claims, rather than the specification, and their equivalent concepts.

Claims

1. (a) preparing a salting solution containing chicken breast meat, a salting agent, and dietary fiber; (b) tumbling and mixing the chicken breast and the brine; (c) salting the chicken breast meat mixed with the salting liquid; (d) subjecting the salted chicken breasts to a combined oven heat treatment; (e) cooling.

2. The method of claim 1 , wherein the salting agent comprises solar salt, phosphate, and sodium bicarbonate.

3. The method according to claim 2, wherein the solar salt, the phosphate, and the sodium bicarbonate are contained in a weight ratio of 1:0.4-0.6:0.4-0.

6.

4. The method according to claim 1, wherein the salting agent is contained in an amount of 0.4 to 1% by weight based on the total weight of the chicken breast meat mixed with the salting liquid.

5. The method according to claim 2, wherein the solar salt contains sodium in an amount of 70% by weight or less.

6. The method according to claim 1, wherein the dietary fiber is contained in an amount of 0.2 to 0.5% by weight based on the total weight of the chicken breast meat mixed with the brine.

7. The method of claim 1 , wherein the brine further comprises sugars, seasonings, or purified water.

8. 2. The method of claim 1, wherein the tumbling is carried out at a rotation speed of 3 to 6 rpm for 1 hour to 1 hour and 30 minutes.

9. 2. The method according to claim 1, wherein the salting is carried out at 2 to 8°C for 12 to 24 hours.

10. 2. The method of claim 1, wherein the composite oven heat treatment comprises a first oven heat treatment at 90 to 130°C for 3 to 7 minutes, a second oven heat treatment at 140 to 180°C for 15 to 25 minutes, and a third oven heat treatment at 130 to 170°C for 1 to 3 minutes.

11. The method of claim 1 , wherein the combined oven heat treatment further comprises grill markings.

12. 2. The method according to claim 1, wherein the cooling is carried out at −20 to −40° C. for 15 to 30 minutes.

13. The method of claim 1 , further comprising a sterilizing step.

14. The method of claim 1, wherein the produced roasted chicken breast food product contains sodium in the range of 300 mg / 100 g or less.

15. A direct-fire roasted chicken breast food product produced by the method according to any one of claims 1 to 14.

Images