Direct-fire grilled chicken breast food and its manufacturing method

Abstract

The present application relates to flame-grilled chicken breast steaks and flame-grilled chicken thigh-shaped fried kamaboko, as well as methods for producing the same.

Description

[Technical Field]

[0001] The present application relates to flame-grilled chicken breast steaks and flame-grilled chicken thigh-shaped fried kamaboko, as well as methods for producing the same. [Background technology]

[0002] Chicken breast meat is high in protein, 1.5 times higher and more than 10 times higher in fat than 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] Furthermore, paste made from chicken breast meat has the disadvantage that it is too soft and difficult to maintain its shape, and conventional processed products using chicken breast meat are limited to shapes such as cubes, steaks, and bars.

[0005] 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.

[0006] 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 to meet consumer preferences. [Prior art documents] [Non-patent literature]

[0007] [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]

[0008] The problem to be solved by the present application is to provide a method for producing an open-fire grilled chicken breast food product, and an open-fire grilled chicken breast food product produced by the method. [Means for solving the problem]

[0009] The present application aims to provide a method for producing flame-grilled chicken breast food products.

[0010] Another object of the present application is to provide a flame-grilled chicken breast food product produced by the method of the present application. [Effects of the Invention]

[0011] The method of the present application combines large pieces of minced chicken breast meat with seasonings to form steaks or chicken thighs that are highly popular with consumers, and then heat-treats them in stages, thereby producing steaks or fried kamaboko with excellent flavor and a soft texture. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a diagram showing the manufacturing process of direct-fire grilled chicken breast steak and direct-fire grilled chicken thigh-shaped fried kamaboko. DETAILED DESCRIPTION OF THE INVENTION

[0013] 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.

[0014] One aspect of the present application provides a method for making a flame-grilled chicken breast food product.

[0015] Currently, in order to promote the consumption of chicken breast, there are products on the market that use chicken breast as the raw material and have been subjected to various heat treatment processes such as steaming and oven cooking. However, the texture of chicken breast is dry and tough, so these products are still not popular with consumers.

[0016] Furthermore, paste made from chicken breast meat has the disadvantage that it is too soft and difficult to maintain its shape, and conventional processed products using chicken breast meat are limited to shapes such as cubes, steaks, and bars.

[0017] The method of the present application combines coarsely ground chicken breast meat with seasonings to form steaks or chicken thighs that are popular with consumers, and then heat-treats them in stages to produce steaks or fried fish cakes with excellent flavor and a soft texture. Furthermore, the method of the present application reduces saturated fat and sodium by adding sunflower oil and solar salt instead of conventional lard and refined salt, increases protein content by adding whey protein powder and isolated soy protein, and improves moldability and mechanical properties by adding isolated soy protein and breadcrumbs, resulting in an excellent texture. Furthermore, adding the aforementioned auxiliary ingredients and performing heat treatment and cooking in an oven in three stages allows for the production of chicken breast products with a softer, more moist texture.

[0018] Specifically, the method of the present application may include the steps of (a) mixing comminuted chicken breast meat with a curing agent, whey protein powder, and vegetable oil; (b) salting the mixed chicken breast meat blend; (c) shaping the salted chicken breast meat blend; (d) subjecting the shaped chicken breast meat blend to a combined oven heat treatment; and (e) cooling.

[0019] In the method of the present application, the step (a) may involve mixing the comminuted chicken breast meat with a curing agent, whey protein powder, and vegetable oil.

[0020] 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.

[0021] The pulverization may involve cutting the chicken breast meat into pieces within a range of one upper limit line selected from 40 mm or less, 30 mm or less, 20 mm or less, 10 mm or less, and 5 mm or less.

[0022] The comminuted chicken breast may account for 60 to 80% by weight of the total weight of the chicken breast blended meat. For example, the comminuted chicken breast may account for a range of 60% by weight or more, 62% by weight or more, 64% by weight or more, 66% by weight or more, and 68% by weight or more of the total weight of the chicken breast blended meat, with a lower limit selected from 60% by weight or more, 62% by weight or more, 64% by weight or more, 66% by weight or more, and 68% by weight or more, and / or with an upper limit selected from 80% by weight or less, 78% by weight or less, 76% by weight or less, 74% by weight or less, and 72% by weight or more of the total weight of the chicken breast blended meat.

[0023] The salting agent may contain solar salt and phosphate.

[0024] The salting agent may contain solar salt and phosphate in a weight ratio of 2 to 6:1, a weight ratio of 3 to 5:1, or a weight ratio of 3 to 5:1.

[0025] The salting agent may be contained in an amount of 0.5 to 1.5% by weight relative to the total weight of the chicken breast blended meat. For example, the salting agent may be contained in an amount within a range of 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more, 0.8% by weight or more, or 0.9% by weight or more, with a lower limit selected from 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more, 0.8% by weight or more, or 0.9% by weight or more, and / or 1.5% by weight or less, 1.4% by weight or less, 1.3% by weight or less, 1.2% by weight or less, or 1.1% by weight or less, relative to the total weight of the chicken breast blended meat.

[0026] 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.

[0027] The whey protein powder may be contained in an amount of 0.5 to 1.5% by weight relative to the total weight of the chicken breast blended meat. For example, the whey protein powder may be contained in an amount within a range of a lower limit selected from 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more, and 0.8% by weight or more, and / or an upper limit selected from 1.5% by weight or less, 1.3% by weight or less, 1.2% by weight or less, and 1.1% by weight or less, relative to the total weight of the chicken breast blended meat.

[0028] The vegetable oil may be any vegetable oil that is used in food production, including, but not limited to, sunflower oil, canola oil, and corn oil.

[0029] The vegetable oil may be contained in an amount of 5 to 10% by weight relative to the total weight of the chicken breast meat blend. For example, the vegetable oil may be contained in an amount within a range of a lower limit selected from 5% by weight or more, 5.5% by weight or more, 6% by weight or more, and 6.5% by weight or more, and / or an upper limit selected from 10% by weight or less, 9% by weight or less, 8% by weight or less, and 7.5% by weight or less, relative to the total weight of the chicken breast meat blend.

[0030] By mixing the bay salt and the phosphate, the sodium content of the produced chicken breast meat food product is reduced compared to that of a product containing refined salt.

[0031] By incorporating the vegetable oil, the saturated fat content of the produced chicken breast food product is reduced compared to that of a product incorporating animal fat.

[0032] The step (a) may further include mixing sugar, basil, or purified water.

[0033] The sugar may be contained in an amount of 1 to 7% by weight relative to the total weight of the chicken breast meat blend. For example, the sugar may be contained in a range of one lower limit selected from 1% by weight or more, 2% by weight or more, 3% by weight or more, and 3.5% by weight or more, and / or one upper limit selected from 7% by weight or less, 6% by weight or less, 5% by weight or less, and 4.5% by weight or less, relative to the total weight of the chicken breast meat blend.

[0034] The basil may be contained in an amount of 0.01 to 0.05% by weight relative to the total weight of the chicken breast blended meat. For example, the basil may be contained in a range of 0.01% by weight or more, 0.015% by weight or more, 0.02% by weight or more, 0.025% by weight or more, and 0.027% by weight or more relative to the total weight of the chicken breast blended meat, with a lower limit selected from 0.01% by weight or more, 0.015% by weight or more, 0.02% by weight or more, 0.025% by weight or more, and 0.027% by weight or more, and / or with an upper limit selected from 0.05% by weight or less, 0.045% by weight or less, 0.04% by weight or less, and 0.035% by weight or less.

[0035] The purified water may be contained in an amount of 10 to 14% by weight relative to the total weight of the chicken breast blended meat. For example, the purified water may be contained in a range of one lower limit selected from 10% by weight or more, 10.5% by weight or more, 11% by weight or more, and 11.5% by weight or more relative to the total weight of the chicken breast blended meat, and / or one upper limit selected from 14% by weight or less, 13.5% by weight or less, 13% by weight or less, and 12.5% ​​by weight or less.

[0036] The step (a) may further comprise mixing the soy protein isolate and breadcrumbs.

[0037] The isolated soy protein may be contained in an amount of 0.1 to 0.5% by weight relative to the total weight of the chicken breast blended meat. For example, the isolated soy protein may be contained in a range of 0.1% by weight or more, 0.12% by weight or more, 0.14% by weight or more, 0.16% by weight or more, or 0.18% by weight or more relative to the total weight of the chicken breast blended meat, with a lower limit selected from 0.1% by weight or more, 0.12% by weight or more, 0.14% by weight or more, 0.16% by weight or more, and 0.18% by weight or more, and / or with an upper limit selected from 0.5% by weight or less, 0.4% by weight or less, 0.3% by weight or less, and 0.25% by weight or less.

[0038] The bread crumbs may be contained in an amount of 1 to 3% by weight relative to the total weight of the chicken breast meat blend. For example, the bread crumbs may be contained in an amount within a range of a lower limit selected from 1% by weight or more, 1.2% by weight or more, 1.4% by weight or more, 1.6% by weight or more, and 1.8% by weight or more, and / or an upper limit selected from 3% by weight or less, 2.8% by weight or less, 2.6% by weight or less, 2.4% by weight or less, and 2.2% by weight or less, relative to the total weight of the chicken breast meat blend.

[0039] Further mixing of the soy protein isolate and the breadcrumbs improves the formability of the chicken breast meat blend.

[0040] By mixing the isolated soy protein and whey protein powder, the protein content of the produced chicken breast food product is increased compared to that of a product not mixed with the isolated soy protein and whey protein powder.

[0041] In one embodiment of the present application, the chicken breast blend may contain, relative to the total weight of the chicken breast blend, 60 to 80 wt % of chicken breast, 0.5 to 1.5 wt % of a curing agent, 0.5 to 1.5 wt % of whey protein powder, 5 to 10 wt % of vegetable oil, 1 to 7 wt % of sugar, 0.01 to 0.05 wt % of basil, 10 to 14 wt % of purified water, 1 to 3 wt % of breadcrumbs, and 0.1 to 0.5 wt % of isolated soy protein.

[0042] In the method of the present application, the step (b) may be salting the mixed chicken breast meat blend.

[0043] The salting may be performed by aging the mixed chicken breast meat blend produced in the step (a).

[0044] The salting may involve aging the mixed chicken breast meat blend at 2° C. to 8° C. The salting may involve aging the mixed chicken breast meat blend for 12 hours to 24 hours.

[0045] 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.

[0046] In the method of the present application, the step (c) may be to shape the salted chicken breast blend meat.

[0047] The molding may be performed at 0 to 10° C. For example, the temperature during the molding may be within a range with a lower limit selected from 0° C. or higher, 1° C. or higher, 3° C. or higher, and 4° C. or higher, and / or an upper limit selected from 10° C. or lower, 9° C. or lower, 8° C. or lower, and 7° C. or lower.

[0048] The shape of the shaping is not particularly limited, and may be, for example, a steak or chicken thigh shape.

[0049] In the method of the present application, the step (d) may involve subjecting the formed chicken breast blend to a combined oven heat treatment.

[0050] 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.

[0051] The combined oven heat treatment may include a primary oven heat treatment at 160° C. to 200° C., a secondary oven heat treatment at 140° C. to 180° C., and a tertiary oven heat treatment at 140° C. to 210° C. The combined oven heat treatment may include a primary oven heat treatment for 1 minute to 5 minutes, a secondary oven heat treatment for 15 minutes to 25 minutes, and a tertiary oven heat treatment for 1 minute to 4 minutes.

[0052] The temperature at which the primary oven heat treatment is performed may be within a range with a lower limit selected from 160° C. or higher, 170° C. or higher, 172° C. or higher, 174° C. or higher, 176° C. or higher, and 178° C. or higher, and / or an upper limit selected from 200° C. or lower, 190° C. or lower, 188° C. or lower, 186° C. or lower, 184° C. or lower, and 182° C. or lower. The time for which the primary oven heat treatment is performed may be within a range with a lower limit selected from 1 minute or higher, 2 minutes or higher, and 3 minutes or higher, and / or an upper limit selected from 5 minutes or lower, 4 minutes or lower, and 3 minutes or lower.

[0053] The primary oven heat treatment heats and fixes the outside of the chicken breast blend, preventing the moisture inside from escaping to the outside.

[0054] 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, 16 minutes or higher, and 17 minutes or higher, and / or an upper limit selected from 25 minutes or lower, 23 minutes or lower, and 21 minutes or lower.

[0055] The secondary oven heat treatment allows the chicken breast blend to be sufficiently heated to the inside, ensuring safety against microorganisms.

[0056] The temperature at which the tertiary oven heat treatment is performed may be within a range with a lower limit selected from 160° C. or higher, 170° C. or higher, 180° C. or higher, 190° C. or higher, 195° C. or higher, and 197° C. or higher, and / or an upper limit selected from 210° C. or lower, 208° C. or lower, 206° C. or lower, 204° C. or lower, 202° C. or lower, and 201° C. or lower. The time for which the tertiary oven heat treatment is performed may be within a range with a lower limit selected from 1 minute or higher, 2 minutes or higher, and 3 minutes or higher, and / or an upper limit selected from 5 minutes or lower, 4 minutes or lower, and 3 minutes or lower.

[0057] The tertiary oven heat treatment may be performed so that the surface of the chicken breast blend meat has a grilled appearance.

[0058] 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.

[0059] The combined oven heat treatment may further include grill markings.

[0060] 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.

[0061] The grill markings give the surface of the chicken breast meat the grill marks and aroma of direct grilling.

[0062] 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.

[0063] Specifically, the cooling may be by standing to cool and / or quick freezing.

[0064] 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.

[0065] 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.

[0066] Additionally, the method of the present application may further comprise the step of sterilizing the cooled chicken breasts.

[0067] The method of the present application may further include packaging the cooled chicken breasts.

[0068] The chicken breast food product produced by the method of the present application may further contain a secondary ingredient.

[0069] 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.

[0070] The chicken breast food product produced by the method of the present application may contain sodium in the range of 400 mg / 100 g or less. For example, the chicken breast food product of the present application may contain sodium in the range of an upper limit selected from 395 mg / 100 g or less, 390 mg / 100 g or less, 388 mg / 100 g or less, 386 mg / 100 g or less, and 385 mg / 100 g or less.

[0071] The chicken breast food product produced by the method of the present application may contain saturated fat in a range of 1 g / 100 g or less. For example, the chicken breast food product of the present application may contain saturated fat in a range of an upper limit selected from 0.98 g / 100 g or less, 0.96 g / 100 g or less, 0.94 g / 100 g or less, 0.92 g / 100 g or less, and 0.91 g / 100 g or less.

[0072] The chicken breast food product produced by the method of the present application may contain protein in a range of 20 g / 100 g or more. For example, the chicken breast food product of the present application may contain protein with a lower limit selected from 22 g / 100 g or more, 24 g / 100 g or more, 26 g / 100 g or more, 28 g / 100 g or more, and 30 g / 100 g or more.

[0073] The chicken breast food product produced by the method of the present application may have a hardness of 3 kg to 6 kg. For example, the chicken breast food product of the present application may have a hardness within a range with a lower limit selected from 3 kg or more, 3.5 kg or more, 4 kg or more, 4.5 kg or more, and 5 kg or more, and / or an upper limit selected from 6 kg or less, 5.8 kg or less, 5.6 kg or less, 5.4 kg or less, and 5.2 kg or less.

[0074] The chicken breast food product produced by the method of the present application may have a gumminess of 1 kg to 1.8 kg. For example, the chicken breast food product of the present application may have a gumminess within a range of a lower limit selected from 1 kg or more, 1.1 kg or more, 1.2 kg or more, 1.3 kg or more, and 1.4 kg or more, and / or an upper limit selected from 1.8 kg or less, 1.78 kg or less, 1.76 kg or less, and 1.74 kg or less.

[0075] The chicken breast food product produced by the method of the present application may have a chewability of 0.5 kg to 0.9 kg. For example, the chicken breast food product of the present application may have a chewability within a range with a lower limit selected from 0.5 kg or more, 0.6 kg or more, 0.7 kg or more, and 0.8 kg or more, and / or an upper limit selected from 0.9 kg or less, 0.88 kg or less, 0.86 kg or less, and 0.84 kg or less.

[0076] Another aspect of the present application provides a flame-grilled chicken breast food product made by the method of the present application.

[0077] The direct-fire grilled chicken breast food product is as described above. [Example]

[0078] 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.

[0079] Production Examples and Comparative Examples Production Example 1: Production of direct-fire grilled chicken breast steak The chicken breast and secondary ingredients were weighed out as follows: 70% chicken breast, 7% sunflower oil, 1% salting agent (salt:phosphate = 4:1 (w / w)), 4% sugar, 1% whey protein powder, 4.97% complex seasoning (containing garlic, onion, and ginger), 0.03% basil, and 12% purified water. The salt was added at a sodium:potassium ratio of 65:35 (w / w).

[0080] Foreign objects and bones were removed from refrigerated chicken breast meat, which was then cut into 20mm pieces and prepared in the form of coarsely ground pieces.

[0081] Coarsely ground chicken breast, sea salt, and phosphate salt were added to a vacuum mixer (VMR 1300, Seydelmann, Germany) and mixed for 2 minutes. Then, sugar, whey protein powder, basil, and purified water were added and mixed for 5 minutes. Finally, sunflower oil was added and mixed for another 5 minutes.

[0082] The mixed meat was aged at 5°C for 12 to 24 hours and then salted.

[0083] The salted meat mixture was placed in a molding machine and shaped into steaks using a steak-shaped molding frame. The temperature of the mixture was kept between 0 and 10°C to maintain the shape well.

[0084] The formed blended meat was lined up without overlapping on the chain of a continuous oven for heat treatment and cooking. The first stage was heat-treated at 180°C for 4 minutes in an oven (GSO(MPO)-5072JT, HI-COOK, Japan) to heat the outside and fix it, preventing internal moisture from escaping. The second stage was cooked at 160°C for 20 minutes in an oven (Pegasus 60, HI-COOK, Japan) to thoroughly heat the inside of the blended meat. The third stage was cooked at 200°C for 3 minutes in an oven (BSCE-570X, HI-COOK, Japan) to create a grilled appearance on the surface using superheated steam. Finally, the meat was passed through a grill marker (Grill-marker, HI-COOK, Japan) that can be used for direct flame torching. This created grill markings on the surface and added a grilled texture and aroma.

[0085] 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.

[0086] 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).

[0087] Production example 2: Production of grilled chicken thigh-shaped fried kamaboko The chicken breast and secondary ingredients were weighed out as follows: 70% chicken breast, 7% sunflower oil, 1% salting agent (salt:phosphate = 4:1 (w / w)), 4% sugar, 1% whey protein powder, 2% breadcrumbs, 0.2% soy protein isolate, 2.77% complex seasoning (containing garlic, onion, and ginger), 0.03% basil, and 12% purified water. The salt was added at a sodium:potassium ratio of 65:35 (w / w).

[0088] Foreign objects and bones were removed from refrigerated chicken breast meat, which was then cut into 20mm pieces and prepared in the form of coarsely ground pieces.

[0089] Coarsely ground chicken breast, sea salt, and phosphate salt were added to a vacuum mixer (VMR 1300, Seydelmann, Germany) and mixed for 2 minutes. Then, sugar, whey protein powder, breadcrumbs, soy protein isolate, basil, and purified water were added and mixed for 5 minutes. Finally, sunflower oil was added and mixed for another 5 minutes.

[0090] The mixed meat was aged at 5°C for 12 to 24 hours and then salted.

[0091] The salted meat mixture was placed in a molding machine and molded using a chicken thigh molding frame. The temperature of the mixture was kept between 0 and 10°C to maintain the shape.

[0092] The formed blended meat was lined up without overlapping on a chain of continuous ovens for heat treatment and cooking. The first stage was heat-treated at 180°C for 3 minutes in an oven (GSO(MPO)-5072JT, HI-COOK, Japan) to heat the outside and fix it, preventing internal moisture from escaping. The second stage was cooked at 160°C for 18 minutes in an oven (Pegasus 60, HI-COOK, Japan) to thoroughly heat the inside of the blended meat. The third stage was cooked at 200°C for 2 minutes in an oven (BSCE-570X, HI-COOK, Japan) to create a grilled appearance on the surface using superheated steam. Finally, the meat was passed through a grill marker (Grill-marker, HI-COOK, Japan) that can be used for direct flame torching. This created grill markings on the surface and added a grilled texture and aroma.

[0093] 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.

[0094] 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).

[0095] FIG. 1 is a schematic diagram showing the production steps of Production Examples 1 and 2.

[0096] Comparative Example 1: Production of a product containing refined salt and lard Direct-fire grilled chicken breast steaks were produced in the same manner as in Production Example 1, except that the same amount of conventional refined salt was added instead of the bay salt as the secondary ingredients, and the same amount of conventional lard was added instead of the sunflower oil.

[0097] Comparative Example 2: Production of a product excluding whey protein powder and soy protein isolate Direct-fire grilled chicken thigh-shaped fried kamaboko was produced in the same manner as in Production Example 1, except that whey protein powder and isolated soy protein were omitted from the secondary ingredients.

[0098] Comparative Example 3: Production of a product excluding soy protein isolate and breadcrumbs Direct-fire grilled chicken thigh-shaped fried kamaboko was produced in the same manner as in Production Example 2, except that the isolated soy protein and breadcrumbs were omitted from the secondary ingredients.

[0099] Comparative Example 4: Production of heat-treated products using a conventional steam oven Direct-fire grilled chicken breast steaks were produced in the same manner as in Production Example 1, but were produced by heat-treating and cooking in a general steam oven at 100°C for 23 to 27 minutes in a single step.

[0100] Experimental Example Experimental Example 1: Sodium, saturated fat content and sensory comparison with products containing refined salt and lard In Production Example 1, which was produced to contain bay salt and sunflower oil, and Comparative Example 1, which was produced to contain refined salt and lard, the sodium content was measured according to General Test Method 2.2.1.6 of the Food Code and compared, and the saturated fat content was measured according to General Test Method 2.1.5.4 of the Food Code and compared.

[0101] 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).

[0102] As a result, as shown in Table 1, Production Example 1, which was produced to contain bay salt and sunflower oil, had lower sodium and saturated fat contents than Comparative Example 1, which was produced to contain refined salt and lard.

[0103] In addition, in the sensory test, Production Example 1 was superior to Comparative Example 1 in terms of softness and moist texture.

[0104] Therefore, it was confirmed that adding sun-dried salt and vegetable oil to the production of flame-grilled chicken breast steaks and flame-grilled chicken thigh-shaped fried kamaboko reduces sodium and saturated fat, improves the softness and moist texture, and improves overall palatability.

[0105] [Table 1]

[0106] Experimental Example 2: Protein content and sensory comparison with whey protein powder and a product excluding soy protein isolate The protein content of Production Example 2, which was prepared to contain whey protein powder and isolated soy protein, and Comparative Example 2, which was prepared without whey protein powder and isolated soy protein, was measured according to General Test Method 2.1.3.1 of the Food Code and compared.

[0107] 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.

[0108] As a result, as shown in Table 2, Production Example 2, which was produced to contain whey protein powder and isolated soy protein, tended to have slightly higher protein content and sensory evaluation results than Comparative Example 2, which was produced without isolated soy protein.

[0109] [Table 2]

[0110] Experimental Example 3: Comparison of moldability, physical properties and sensory properties with a product excluding soy protein isolate and breadcrumbs The moldability (spreadability (%), thickness shrinkage (%), heat treatment yield (%), diameter shrinkage after heat treatment (%), and thickness shrinkage after heat treatment (%)) of Preparation Example 2, which was prepared to contain isolated soy protein and breadcrumbs, and Comparative Example 3, which was prepared without isolated soy protein and breadcrumbs, were measured and compared as follows.

[0111] Specifically, the malleability (%) and thickness shrinkage rate (%) were measured by comparing the diameter and thickness of the blended meat immediately after molding with the diameter and thickness 5 minutes after molding, and measuring the level to which the shape of the blended meat was maintained after the molding step.

[0112] The heat treatment yield (%), diameter shrinkage rate after heat treatment (%) and thickness shrinkage rate after heat treatment (%) were determined by comparing the weight, diameter and thickness of the blended meat immediately after molding with the weight, diameter and thickness of the blended meat after the heat treatment and cooking steps, and measuring the shrinkage rate of the blended meat after heating.

[0113] The malleability (%), thickness shrinkage (%), heat treatment yield (%), diameter shrinkage (%) after heat treatment, and thickness shrinkage (%) after heat treatment were calculated by the following formulas.

[0114]

number

[0115]

number

[0116]

number

[0117]

number

[0118]

number

[0119] As a result, as shown in Table 3, Preparation Example 2, which was prepared by adding isolated soy protein and breadcrumbs, had low malleability and thickness shrinkage after heat treatment and maintained its shape, while Comparative Example 2, which was prepared without isolated soy protein and breadcrumbs, did not maintain its shape and tended to spread.

[0120] [Table 3]

[0121] Mechanical properties were analyzed using a Textureanalyzer (TA-XT2i, Stable Micro Systems Ltd., Surrey, England), including hardness (kg), springiness (kg), gumminess (kg), and chewiness (kg).

[0122] As a result, as shown in Table 4, Production Example 2 was lower than Comparative Example 2 in all of hardness, elasticity, gum properties and chewability.

[0123] [Table 4]

[0124] 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.

[0125] As a result, as shown in Table 5, Production Example 2 was superior to Comparative Example 2 in terms of softness and moist texture.

[0126] Therefore, it was confirmed that when soy protein isolate and breadcrumbs are added to produce flame-grilled chicken breast steaks and flame-grilled chicken thigh-shaped fried kamaboko, moldability is improved, making molding easier, mechanical properties are improved, resulting in an excellent texture, a softer and more moist texture, and overall palatability is improved.

[0127] [Table 5]

[0128] Experimental Example 4: Sensory comparison with general steam oven heat-treated products A sensory evaluation was carried out for Production Example 1, which was produced by heat treatment and cooking in an oven in three stages, and Comparative Example 4, which was produced by heat treatment and cooking in a general steam oven in a single stage.

[0129] 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.

[0130] As a result, as shown in Table 6, it was found that Production Example 1, which was heat-treated and cooked in an oven in three stages, had better appearance, softness, and moist texture than Comparison Example 4, which was heat-treated and cooked in a general steam oven in a single stage.

[0131] Therefore, it was confirmed that when producing flame-grilled chicken breast steaks and flame-grilled chicken thigh-shaped fried kamaboko, heat treatment and cooking in an oven in three stages not only improves the softness and moist texture, but also improves the appearance and overall palatability.

[0132] [Table 6]

[0133] Therefore, the flame-grilled chicken breast steak and flame-grilled chicken thigh-shaped fried kamaboko produced by the method of the present application are not only formed into the steak and chicken thigh shapes that are highly preferred by consumers, but also have an excellent texture due to the addition of sunflower oil and sun-dried salt instead of the conventional lard and refined salt, which reduces saturated fat and sodium, the addition of whey protein powder and isolated soy protein, which increases the protein content, and the addition of isolated soy protein and breadcrumbs, which improves moldability and mechanical properties.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 chicken breast products with an improved soft and moist texture.

[0134] 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) mixing comminuted chicken breast meat with a curing agent, whey protein powder, and vegetable oil; (b) salting the mixed chicken breast blend; (c) forming the salted chicken breast blend; (d) subjecting the formed chicken breast blend to a combined oven heat treatment; (e) cooling.

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

3. The method according to claim 1, wherein the salting agent is contained in an amount of 0.5 to 1.5% by weight based on the total weight of the chicken breast meat mixture.

4. The method according to claim 1, wherein the solar salt contains sodium in an amount of 70% by weight or less.

5. The method according to claim 1, wherein the whey protein powder is contained in an amount of 0.5 to 1.5% by weight based on the total weight of the chicken breast blend.

6. 10. The method of claim 1, wherein the vegetable oil is at least one selected from the group consisting of sunflower oil, canola oil, and corn oil.

7. The method according to claim 1, wherein the vegetable oil is contained in an amount of 5 to 10% by weight based on the total weight of the chicken breast meat blend.

8. The method according to claim 1 , wherein step (a) further comprises mixing sugar, basil, or purified water.

9. 10. The method of claim 1, wherein step (a) further comprises mixing the isolated soy protein and breadcrumbs.

10. The method according to claim 9, wherein the isolated soy protein is contained in an amount of 0.1 to 0.5% by weight based on the total weight of the chicken breast meat mixture.

11. The method according to claim 9, wherein the breadcrumbs are contained in an amount of 1 to 3% by weight based on the total weight of the chicken breast meat mixture.

12. 10. The method of claim 9, wherein further mixing of the soy protein isolate and the breadcrumbs improves moldability.

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

14. The method according to claim 1, wherein the molding is carried out at a temperature of 0 to 10°C.

15. The method of claim 1 , wherein the forming is into a steak or chicken thigh shape.

16. 2. The method of claim 1, wherein the composite oven heat treatment comprises a first oven heat treatment at 160-200°C for 1-5 minutes, a second oven heat treatment at 140-180°C for 15-25 minutes, and a third oven heat treatment at 160-210°C for 1-4 minutes.

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

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

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

20. 2. The method of claim 1, wherein the produced chicken breast food product contains sodium in the range of 400 mg / 100 g or less.

21. 10. The method of claim 1, wherein the produced chicken breast food product contains saturated fat in the range of 1 g / 100 g or less.

22. 10. The method of claim 1, wherein the produced chicken breast food product contains protein in the range of 20g / 100g or more.

23. A direct-fire grilled chicken breast food product produced by the method according to any one of claims 1 to 22.

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