41 results about "Isolated Soy Protein" patented technology

The invention discloses a production method for improving the ring opening rate of monascus milovastatin, and belongs to the technical field of monascus rice production. According to the method, a monascus purpureus high-yield strain is selected and inoculated into a solid indica rice matrix containing a specific additive for fermentation after spore activation, and the matrix comprises 1, 5-p-coumaroylquinic acid, sodium acetate, sodium citrate, a thermally modified soybean protein isolate polysaccharide sulfate compound and other components. Wherein sodium acetate and sodium citrate can serve as short-chain fatty acid precursors, the activity of closed-loop lactonase is inhibited through pH regulation, and generation of lactone type products is reduced; 1, 5-p-coumaroylquinic acid activates the expression of a polyketide synthase gene cluster, so that the synthesis flux of the Monacolin K with an open-loop structure is improved; nicotinamide ribose enhances the electron transfer efficiency of glycolysis and TCA circulation, provides sufficient ATP for polyketone synthesis, and promotes synthesis of Monacolin K. The compound further strengthens the synthesis flux of secondary metabolites by changing the form of hyphae and continuously releasing a nitrogen / carbon source, and promotes intracellular products to be transferred to extracellular.

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

The invention relates to a method for accelerating healing damage of Chinese yam tubers, which utilizes ozone to assist glycosylation modification of soybean protein isolate so as to improve functional properties of the soybean protein isolate and prepare suppository-loaded nano-emulsion with a function of healing damage of Chinese yam tubers. The method comprises the following steps: introducing ozone into a soybean protein isolate suspension to effectively improve the secondary structure of the soybean protein isolate, mixing the soybean protein isolate with Chinese yam polysaccharide, carrying out a Maillard reaction at a certain temperature, and carrying out freeze drying to obtain glycosylated protein. By analyzing the emulsification characteristics and interface characteristics of proteins with different sugar grafting degrees, proper glycosylated proteins are screened to prepare the nanometer emulsion rich in suberite, and the callus effect of the nanometer emulsion on damaged Chinese yam tubers is evaluated. The reagent used in the method is safe, non-toxic and pollution-free, the operation is simple, the prepared nano-emulsion can remarkably accelerate the callus process of the damaged Chinese yam tubers, and the bottleneck problem that the bombardment is poor in water solubility and cannot be industrially applied is solved.

The present invention discloses an outer coating paste for microwaveable pre-fried foods and its application, belonging to the technical field of fried food processing. The outer coating paste of the present invention comprises, by weight, 20-25 parts of strong dielectric starch, 20-25 parts of flour, 1-5 parts of soy protein isolate, 0.5-2.5 parts of xanthan gum, 0.5-1.5 parts of salt, 0.5-1.5 parts of spices, and 50-100 parts of water; the strong dielectric starch is obtained by cross-linking and modifying oxidized starch with calcium ions; the microwaveable pre-fried foods prepared using the outer coating paste have good crispness and color after microwave reheating, which solves the problem of loss of crispness faced by microwaveable fried foods, is conducive to promoting the industrial development of fried foods, a traditional food, and has broad application prospects in the field of fried food processing.

FIELD: veterinary medicine and dietetics.SUBSTANCE: development of complete feed compositions that can provide a therapeutic effect in cases of exocrine pancreatic insufficiency. The composition of a complete dietary feed for cats with exocrine pancreatic insufficiency has been developed in the following ratio, wt.%: grain part: mixture of rice, wheat, hulled barley and corn – 37.0; protein part of plant origin: isolated soy protein, beet pulp, wheat bran, flax seeds – 22.0; protein part of animal origin: feather meal, chicken liver, egg powder – 25.0; mineral supplement: feed chalk, monocalcium phosphate, table salt, plantain seeds Plantago psyllium, mannanoligasaccharides with beta-glucans and lutein – 2.0; vitamin premix: A, D3, E, K, B1, B2, B3, B5, B6, B12, Bc, H, taurine, inulin, beech lignocellulose, complex of natural fulvic and humic acids – 2.5; flavor enhancer in the form of enzymatic hydrolysate of pork and chicken by-products – 3–3.5; brewer's yeast – 2.5–3.0; a mixture of fish and chicken fat – 5.0–6.0.EFFECT: obtaining food for cats with exocrine pancreatic insufficiency, which is easily reproducible, clinically effective, and convenient in dosing and use.1 cl, 3 tbl, 1 ex

This invention relates to the field of microcapsules, specifically to a method for preparing low-hygroscopic egg white peptide microcapsules and their application. The method includes the following steps: (1) weighing sugars and soy protein isolate according to a certain ratio, mixing them in deionized water, dissolving them, and stirring evenly at a certain speed to form a composite wall material solution; (2) adding the egg white peptide solution to the composite wall material solution, stirring evenly to form a microcapsule solution; (3) using spray drying technology to evaporate and remove the moisture, obtaining egg white peptide microcapsule powder. This invention uses egg white peptide as the core material and polysaccharides and soy protein isolate as the composite wall material to prepare an egg white peptide microcapsule. This microcapsule has good encapsulation effect and low hygroscopicity, providing a research basis for the better development and utilization of egg white peptide.

This invention relates to the field of functional materials technology and discloses a method for preparing polyethylene glycol-modified soy protein isolate gel, comprising: Step 1, crushing soybeans and collecting the crushed soybeans; Step 2, extracting protein from the crushed soybeans to obtain soy protein isolate; Step 3, modifying the soy protein isolate with polyethylene glycol to obtain modified soy protein isolate; Step 4, mixing the modified soy protein isolate, basalt powder, and corn stalk powder, then granulating and crushing to obtain soy protein isolate powder; Step 5, preparing the polyethylene glycol-modified soy protein isolate gel by combining the soy protein isolate powder, theophylline, resin, and liquid paraffin. The polyethylene glycol-modified soy protein isolate gel prepared by this invention can effectively adsorb and fix heavy metal ions from water, purify water quality, and reduce the risk of heavy metal wastewater to the ecosystem and human health.

The invention discloses a preparation method of a degradable bone bonding material with an osteogenesis promoting effect suitable for a wet environment. The preparation method is specifically implemented according to the following steps: step 1, preparing acylated soybean protein isolate; step 2, preparing TA modified BN nanoparticles; step 3, preparing a PVA aqueous solution; step 4, dissolving the acylated soy isolate protein prepared in the step 1 in a TA solution, then adding the TA modified BN nanoparticles prepared in the step 2, and uniformly mixing to obtain a solution B; and step 5, mixing the PVA aqueous solution prepared in the step 3 and the solution B prepared in the step 4, and then washing the mixture with deionized water to obtain the bone bonding material PTSN-TN. The bone bonding material prepared by the invention solves the problem of insufficient bonding strength in a wet environment of a human body in the prior art. The invention also discloses a bone bonding material prepared by the preparation method of the degradable bone bonding material with the osteogenesis promoting effect suitable for the wet environment.

The invention relates to the technical field of high polymer chemistry, biological materials and functional foods, in particular to a highland barley beta-glucan-soybean protein isolate nano-carrier as well as a preparation method and application of the highland barley beta-glucan-soybean protein isolate nano-carrier. The preparation method comprises the following steps: dissolving soybean protein isolate in water to obtain a protein solution; the method comprises the following steps: firstly adjusting the pH value of a protein solution to 8.0-10.0, then heating, adjusting the pH value of the protein solution to 6.0-8.0, standing and centrifuging to obtain a solution A; and mixing the highland barley beta-glucan solution with the solution A, firstly adjusting the pH value of the mixed solution to be acidic, then adjusting the pH value of the mixed solution to be neutral, and sequentially carrying out high-pressure homogenization, heating and cooling. The method provided by the invention has the advantages of simplified equipment process, short reaction period, no use of chemical reagents harmful to human body and environment, greenness, no toxicity, safety and environmental protection. The high-pressure homogenization can reduce the damage to the functions of polysaccharide and protein and maintain the biological activity.

Disclosed are a carrageenan- and soy protein isolate-based meal replacement food, and a preparation method therefor. The meal replacement food is formed by an aqueous solution of soy protein isolate, λ-carrageenan and ι-carrageenan under induction in acidic conditions. A meal replacement gel comprises the following raw materials in percentage by mass: 5% of soy protein isolate, 0.25%-0.75% of λ-carrageenan, 0.25%-1% of ι-carrageenan, with the balance being water; the pH value in said acidic conditions is 1-2. The preparation method comprises the following steps: adding soy protein isolate, λ-carrageenan and ι-carrageenan to pure water, and heating, stirring and dissolving same to obtain a mixed solution; and cooling the mixed solution to room temperature, loading same into a dialysis bag, and immersing same in an acidic solution to obtain the gel, the acidic solution being a hydrochloric acid solution.

The invention relates to the technical field of food, and provides a preparation method of a protein dietary fiber composition for improving GLP-1 hormone secretion and controlling appetite, which comprises the following steps: 1) sufficiently performing enzymolysis on soybean protein isolate powder in an aqueous solution by using bacillus subtilis neutral protease and papain to prepare soybean protein isolate hydrolysate; and 2) mixing the soybean protein isolate hydrolysate with whey protein and inulin. The protein dietary fiber composition prepared by the method can control appetite by improving GLP-1 hormone secretion so as to control or reduce body weight.

The invention provides a Chinese yam composite fish sausage, which comprises minced fillet, 35% of pork, 35% of fat, 15% of Chinese yam, 10% of ice water, 6% of soybean protein isolate, 6% of egg, 5% of potato starch, 3% of salt, 0.5% of five-spice seasoning, 0.4% of pepper powder, 0.3% of ginger, 0.2% of composite phosphate and 0.2% of carrageenan based on the mass of the minced fillet. Therefore, the prepared fish sausages are rich in taste, distinct in gradation, balanced in nutritional structure and good in slicing property and texture stability, and the market acceptability and nutritional and healthy value of products are remarkably improved.

This invention provides a method for preparing soy protein isolate, comprising the following steps: A) first extraction of alcohol-based soy protein concentrate to obtain a first-extract material; B) high-temperature refolding of the first-extract material to obtain a refolded protein solution; the high-temperature refolding temperature is 85℃~130℃, the time is 4s~8s, and the vacuum degree is -0.05~-0.08MPa; C) continuous extraction of the refolded protein solution to obtain an extracted mixed soy milk; D) acid precipitation and neutralization of the extracted mixed soy milk to obtain a neutralized material; E) flash sterilization and homogenization of the neutralized material, followed by spray drying to obtain soy protein isolate. The soy protein isolate preparation method provided by this invention is safe and simple, yields high protein, has low equipment requirements, and produces soy protein isolate with high whiteness.

The invention belongs to the technical field of sausage preparation, and particularly relates to a rehmannia-flavored sausage and a preparation technology thereof.The rehmannia-flavored sausage comprises meat, auxiliary materials, seasonings, food additives and sausage casings; the meat material consists of the following components in parts by mass: 60-75 parts of lean meat and 8-20 parts of fat meat; the auxiliary materials consist of the following components in parts by mass: 8-10 parts of prepared rehmannia root pulp, 1-3 parts of Chinese wolfberry fruit primary pulp, 12-20 parts of ice water and 2-5 parts of isolated soybean protein. According to the preparation method, the taste sense of a traditional sausage is broken, medicated food and delicious food are combined, the bitterness of the radix rehmanniae is removed through a nine-steaming and nine-drying method, the caramel sweet fragrance of the prepared rehmannia root is reserved, meanwhile, the prepared rehmannia root is combined with pork, a unique flavor is formed, and in the preparation process, various active ingredients in the radix rehmanniae are preserved, the taste of a traditional product is preserved, and potential values are generated.

The invention provides an environment-friendly degradable printing ink vehicle product as well as a manufacturing method and application thereof, and the manufacturing method of the environment-friendly degradable printing ink vehicle product comprises the following steps: (1) mixing soybean protein isolate with water, then mixing and stirring with ammonia water, and drying to obtain modified soybean protein isolate; and (2) mixing the modified soy isolate protein obtained in the step (1) with alkali-soluble acrylic resin to obtain the environment-friendly degradable ink vehicle product. The binder provided by the invention is used for preparing ink, overcomes the problems of poor film-forming property of vegetable protein and poor compatibility of resin, so that the composite binder has the film-forming property, rheological property and drying speed which meet the printing requirements, reduces the use amount of the resin, improves the problem of high cost of water-based ink, and enables the water-based ink to have degradability. The environment-friendly requirement is met.

This invention discloses a complex fat mimicry for low-fat, heavy-oil cakes and its preparation method, belonging to the field of food ingredient technology. The complex fat mimicry consists of a soy protein isolate solution, a pectin solution, and an acidic or alkaline solution for adjusting pH. The concentration of the soy protein isolate solution is 0.5%–2.0%; the concentration of the pectin solution is 1%–3%, and the weight ratio of the soy protein isolate solution to the pectin solution is: soy protein isolate solution: pectin solution = (1–4):(1–4); the pH of the complex fat mimicry is 4.6–5.2. This complex fat mimicry better simulates the properties of butter than single fat mimicry, exhibiting better emulsification and stability, and can reduce or even replace fat in heavy-oil cakes.

The invention relates to a preparation method and application of pectin-bean protein composite gel with a self-gelling property. The preparation method of the pectin-bean protein composite gel with the self-gelling property comprises the following steps: obtaining the Euyu pectin and the soybean protein isolate or the pea protein isolate; the preparation method comprises the following steps: dispersing soybean protein isolate or pea protein isolate into ultrapure water, and uniformly stirring to obtain uniformly dispersed protein dispersion liquid; adding the Ayu pectin into the soybean protein isolate or pea protein isolate dispersion liquid, and mixing; stirring the mixed solution and then placing the mixed solution in a refrigerator for hydration overnight; and placing the mixed solution hydrated overnight at room temperature to obtain the pectin-bean protein composite gel. The preparation method of the pectin-bean protein composite gel has the advantages that the pectin-bean protein composite gel is prepared only through ultrapure water, so that the preparation method is environment-friendly and pollution-free; the pectin-bean protein composite gel is prepared only by mixing the Ayu pectin and the bean protein, no external energy is input, and the preparation method is simple, convenient and efficient; the pectin-bean protein composite gel prepared by the invention presents a self-sustaining appearance, and is good in thermal stability and freeze-thaw stability.

The present invention aims to provide an egg substitute composition that uses less processed whole-fat soy flour, yet has a good texture when cooled to room temperature (20°C) after cooking, and does not easily release water. [Solution] An egg substitute composition containing whole fat soy flour and enzyme-hydrolyzed lecithin, An egg substitute composition characterized in that the content of whole fat soy flour in the egg substitute composition is 35 to 99.5% by mass, and the content of enzymatically hydrolyzed lecithin is 0.5 to 10% by mass. Furthermore, the egg substitute composition according to claim 1 is characterized in that it contains isolated soy protein, and the content of isolated soy protein in the egg substitute composition is 64.5% by mass or less.

The present invention discloses a plant protein comprising isolated soy protein and rice flour; a dietary fiber comprising indigestible maltodextrin and chicory extract powder; a low-sugar component comprising allulose and enzyme-treated stevia and an auxiliary ingredient comprising MCT oil.

The invention discloses a special emulsifier for a high-protein cake and a preparation method thereof, and belongs to the field of food additives. Aiming at potential safety hazards and nutritional defects of a traditional chemical synthetic emulsifier, a novel plant-based emulsification system is constructed by compounding soybean protein isolate, soybean protein concentrate, starch, dietary fibers and a functional thickening agent. According to the emulsifying agent, 40-60 parts of soybean protein isolate is used as a core emulsifying component, 5-15 parts of soybean protein concentrate is supplemented to enhance the water binding capacity, 10-30 parts of starch is combined to regulate and control the rheological property of paste, and 2-10 parts of soybean dietary fibers and 1-6 parts of a thickening agent are added to form a synergistic network. The emulsifier disclosed by the invention can obviously improve the stability of cake batter (bubble height difference is less than or equal to 4mm), increase the specific volume of a finished product (4.95-5.25 ml / g), and endow the product with high protein content (greater than or equal to 15g / 100g) and natural nutritional characteristics. The traditional chemical emulsifier can be completely replaced, and the requirements of the healthy baking industry for safe, nutritional and functional products are met.

A foamable oral care composition, comprising a protein foaming agent and a foam synergist. The protein foaming agent is one of, or a combination of more than one of, isolated soy protein, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and vital wheat gluten. The foam synergist is one of, or a combination of more than one of, karaya gum, Abelmoschus manihot gum, fenugreek gum, guar gum, locust bean gum, sterculia gum, cassia seed gum, tara gum, linseed gum, sodium alginate, tragacanth gum, welan gum, Artemisia desertorum gum, Gleditsia sinensis Lam. gum, xanthan gum, and sesbania gum. The oral care composition can increase the foaming amount of toothpaste, can achieve the foaming amount of toothpaste using chemical surfactants on the market, and can fully meet consumers' needs for toothpaste foam.

This invention discloses a meal replacement based on carrageenan and soy protein isolate, and a method for producing the same. The meal replacement includes a SPI / λC / ιC mixed solution beverage containing, by mass fraction, 5% soy protein isolate, 0.25% to 0.75% λ-carrageenan, and 0.25% to 1% ι-carrageenan, and a SPI / λC / ιC gel formed by induction from the SPI / λC / ιC mixed solution under acidic conditions. The SPI / λC / ιC mixed solution beverage produced by this invention forms a hydrogel after consumption due to the action of stomach acid, exhibiting relatively high gel strength. This extends the evacuation time of the hydrogel in the stomach, increasing the consumer's feeling of fullness and reducing calorie intake, thereby potentially reducing body weight.

This invention discloses a method for preparing crispy pork with red bean paste flavor, relating to the field of food processing technology. The method includes: chopping and mixing red bean paste under low-temperature conditions to obtain a fine paste; adding a soy protein isolate solution containing TG enzyme and homogenizing; adding a sodium alginate solution containing calcium carbonate and homogenizing; adding sunflower seed oil containing Span emulsifier and homogenizing; adding gluconate-δ-lactone and stirring, centrifuging to remove the upper oil layer, collecting the precipitate, and obtaining red bean paste gel microspheres; mixing egg white, compound coating powder, and red bean paste gel microspheres to form a slurry; uniformly coating marinated pork strips with the slurry and frying to obtain crispy pork with red bean paste flavor. The crispy pork of this invention has moderate hardness after double-frying, exhibiting good crispness and crunchiness, a juicy texture, and a good color and pure bean paste flavor.

The invention discloses a preparation method of a meat freshness indicating film, and belongs to the technical field of plant protein development. The method comprises the following steps: (1) extracting soybean protein isolate; (2) preparing soybean protein fibrils; (3) preparing soybean protein fibril-anthocyanin; (4) preparing a film forming solution; (5) adjusting the pH value of the film-forming liquid and defoaming the film-forming liquid; and (6) preparing the indicating film. The energy consumption is low, the technological process is simple and green, large-scale production is easy, and the prepared meat freshness indicating film based on soybean protein fibril-anthocyanin has good biodegradability and pH sensitivity and is expected to show good application potential in the aspect of monitoring the freshness of fresh meat in real time.

The invention relates to a rice starch-soybean protein isolate bisphenol nano-carrier based on transglutaminase crosslinking and a preparation method thereof, and belongs to the technical field of functional food / medicine delivery systems. The preparation method of the nanoparticles comprises the following steps: S1, fully mixing gelatinized starch with hydrated protein to obtain a composite carrier; s2, fully mixing polyphenol with the composite carrier to obtain a composite carrier embedded with an active substance; s3, mixing transglutaminase with the composite carrier in which the active substance is embedded, and carrying out enzymatic crosslinking to obtain an enzymatic crosslinking reactant; and S4, fully mixing the enzymatic cross-linking reactant with an alcoholic solution, and carrying out solid-liquid separation to obtain the nanoparticles. The embedding rate is high, and the affinity of the composite carrier and active substances is improved; the stability is high, the particle stability is remarkably improved through a three-dimensional network structure formed through enzymatic crosslinking, and the retention rate of active substances is high; physical treatment and biological enzyme crosslinking are adopted in the whole process, and no chemical reagent residues exist.

The present invention relates to a method for producing a hydrolyzed peptide of a soy protein isolate having increased glutamine synthetase (GS) activation efficacy and tyrosine content, and more specifically, to a method for preparing a hydrolyzed peptide of a soy protein isolate having increased glutamine synthetase (GS) activation efficacy and tyrosine content, the method comprising the steps of: hydrolyzing a soy protein isolate into a low-molecular-weight mixed peptides using a hydrolase; and fractionating the hydrolyzed soy protein isolate by ion exchange chromatography. The hydrolyzed peptide of the isolated soy protein produced by the production method of the present invention is expected to be used as a health functional food or medicine for preventing, alleviating or treating diseases caused by a decrease in GS activity (diseases caused by depression, anxiety disorder or stress).

This invention relates to the field of functional nutritional supplements, specifically to a special complete dietary supplement and its preparation method. By weight percentage, it comprises the following components: 40%-60% soy protein isolate, 5%-15% soy peptides, 1%-5% sea cucumber peptides, 5%-10% skim milk powder, 2%-5% purified konjac powder, 1%-3% coconut oil powder, 5%-10% compound minerals, 1%-3% compound vitamins, 0.1%-0.5% taurine, with the remainder being food additives. It employs a gradient molecular weight protein absorption system to achieve rapid muscle repair and long-lasting nutritional supply; it establishes a three-in-one recovery mechanism integrating energy metabolism, oxidative repair, and electrolyte balance; and, relying on precise synergistic ratios of nutrients and a low-GI lightweight formula, it effectively improves fatigue and enhances the body's immunity.

A method for producing plant-based seafood according to the present invention comprises: 1) a step of preparing a first mixed material, MC (methyl cellulose) curd; 2) a step of preparing a second mixed material, calcium hydroxide solution; and 3) a third mixed material. The method is characterized by comprising: a step of preparing a glucomannan paste; 4) a step of preparing a first mixture by mixing the MC curd and the glucomannan paste; 5) a step of preparing a second mixture by adding one or more additives to the first mixture, the additives consisting of 0.1 to 2.5 parts by weight of curd, 0 to 1.5 parts by weight of hydroxyphosphate starch, 0 to 1 part by weight of carrageenan, 0.1 to 1.5 parts by weight of isolated soy protein, 0.1 to 1.0 parts by weight of dietary fiber, and 0.4 to 1.5 parts by weight of gluten; and 6) a step of preparing a mixture of plant-based seafood by adding and mixing the calcium hydroxide solution to the second mixture. Additionally, the method is characterized by further comprising (6-1) preparing the plant-based seafood according to the color of the final product of the plant-based seafood, in addition to the plant-based seafood prepared by the above method. The effects according to the composition of the present invention include: i) the mixed material, which is the composition of the plant-based seafood of the present invention, uses konjac (glucomannan) with D-glucose and D-mannose as major components to create a texture and mouthfeel similar to actual seafood; ii) stability is enhanced by adding various optimal hydrocolloids and adding the mixed material; and iii) the present invention can produce plant-based seafood similar to actual seafood in terms of physical properties and mouthfeel by using one or more 100% plant-based materials, including not only plant-derived proteins but also fungal-based proteins and proteins produced through fermentation by microorganisms.

The invention discloses a method for preparing soybean protein isolate gel from an organic acid compound TG enzyme, which comprises the following steps: preparing a 12% soybean protein isolate solution, adding 40 U / g TG enzyme, adding an organic acid compound, and stirring to obtain a mixed solution, the organic acid compound being any one of gluconic acid-delta-lactone, lactobionic acid and maltose acid; carrying out water bath at 40 DEG C for 1 hour, transferring to water bath at 95 DEG C, and heating for 30 minutes; taking out after heating, and cooling in an ice-water bath for 10 minutes; and storing overnight at 4 DEG C to obtain the soybean protein isolate gel. According to the invention, the problems of insufficient gel strength of soybean protein in the application process, limited water binding capacity and the like can be solved, and the texture property of the soybean protein isolate gel is improved.

The present invention relates to a method for manufacturing a basil tomato chicken breast bar and a basil tomato chicken breast bar manufactured by the said method, characterized by comprising the steps of: preparing a chicken breast mixture by mixing 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, basil tomato sauce, pea extract mixture, transglutaminase, hemp seed oil, and water; filling a casing with the prepared chicken breast mixture, heat treating, and cooling; and inserting a stick into the cooled chicken breast mixture.