KR-20260065730-A - Stevia Chicken Breast Sausage with GABA Rice and Method thereof

Abstract

The present invention relates to a chicken breast sausage and a method for manufacturing the same, utilizing 'GABA rice' which is improved to contain 30 to 40 times more GABA (gamma-aminobutyric acid) than ordinary rice, which can improve sleep quality in various ways such as improving sleep efficiency, sleep latency, and non-REM sleep. The present invention comprises 54-60% by weight of chicken breast; Chicken skin 10-14% by weight ; GABA rice 8-12% by weight ; 8-12 wt% purified water ; Sauce for GABA sausage 4-6% by weight ; Chef In Chicken Frank Seasoning-1 1-3 weight% ; Soy protein isolate 1 - 1.6 wt% ; Texture seasoning 1-1.4 wt% ; The Malgeun MMPF Coarse Salt 0.2-0.4 wt% ; Dried onion powder 0.2-0.4 wt% ; Garlic powder 0.1-0.2 wt% ; Steviden Fresh 0.05-0.09 wt% ; Ginger powder 0.04-0.08 wt%; and A stevia chicken breast sausage composition using GABA rice characterized by comprising 0.6-1.0 wt% of edible collagen casing.

Inventors

• 진덕용
• 유성애
• 양창민
• 문경미
• 고상곤

Assignees

• 주식회사 친한에프앤비

Dates

Publication Date

20260511

Application Date

20251030

Priority Date

20241030

Claims (3)

1. Chicken breast 57.14% by weight ; Chicken skin 12.0% by weight ; GABA rice 10.0 wt% ; Purified water 9.64 wt%; Sauce for GABA sausage 5.0% by weight ; Chef In Chicken Frank Seasoning-1 1.98% by weight ; Soy protein isolate 1.3 wt% ; Texture seasoning 1.19 wt% ; The Malgeun MMPF Coarse Salt 0.31 wt% ; Dried onion powder 0.33 wt% ; Garlic powder 0.13 wt% ; Steviden Fresh 0.07 wt% ; Ginger powder 0.06 wt%; and A stevia chicken breast sausage composition using GABA rice characterized by comprising 0.85% by weight of edible collagen casing.
2. Chicken breast 54-60% by weight ; Chicken skin 10-14% by weight ; GABA rice 8-12% by weight ; 8-12 wt% purified water ; Sauce for GABA sausage 4-6% by weight ; Chef In Chicken Frank Seasoning-1 1-3 weight% ; Soy protein isolate 1 - 1.6 wt% ; Texture seasoning 1-1.4 wt% ; The Malgeun MMPF Coarse Salt 0.2-0.4 wt% ; Dried onion powder 0.2-0.4 wt% ; Garlic powder 0.1-0.2 wt% ; Steviden Fresh 0.05-0.09 wt% ; Ginger powder 0.04-0.08 wt%; and A stevia chicken breast sausage composition using GABA rice characterized by comprising 0.6-1.0 wt% of edible collagen casing.
3. In either Article 1 or Article 2, 1) A step in which raw meat including pork, and auxiliary materials including plum extract and low-sodium cheese containing 360 mg or less (preferably 340 mg or less) per 100 g of fresh cheese are received; 2) Storage of raw materials: The step of storing pork, fat, ice water, and low-salt cheese as freezing ingredients at a temperature of -18℃ or below: 3) Step of sorting and grinding raw meat: 4) Step of mixing raw meat and auxiliary ingredients: 5) A step of putting contents into the sausage casing (filling) according to predetermined food standards; 6) A step of cooking (heating and cooking) the filled product at 70~74℃ for 20 minutes ± 2 minutes; 7) A step of cooling the manufactured product, which has been smoked (smoke generated by the incomplete combustion of wood is attached to the food), in a cooling chamber and then packaging it in a packaging bag; 8) A step of rapidly freezing the above process product at -35℃ to further preserve taste and flavor; and 9) A step of freezing and storing the above-mentioned rapidly frozen product in a finished product cold storage at -18℃ or lower as specified in the standard; characterized by including the sausage composition and the method of manufacturing the same.

Description

Stevia Chicken Breast Sausage with GABA Rice and Method of Manufacturing the Same The present invention relates to a chicken breast sausage and a method for manufacturing the same, utilizing ‘GABA rice’ which is improved to contain 30 to 40 times more GABA (gamma-aminobutyric acid) than ordinary rice, which can improve sleep quality in various ways such as improving sleep efficiency, sleep latency, and non-REM sleep. Due to the recent improvement in economic standards, the composition of the diet and dietary habits of the Korean people are becoming more diverse. In particular, regarding meat and processed meat products, there is a growing demand for the development of various products that focus more on health, shifting from the existing emphasis on nutritional value. Among them, low-fat meat products designed to address the high calorie content of conventional processed meat products, and functional meat products with added functional ingredients, make up the majority. This reflects the diverse demands of modern consumers who expect health and well-being along with the nutritional value of processed meat products. Therefore, extensive research is needed on processed meat products utilizing various substitutes and functional materials while maintaining the original taste and diverse product values. Generally, sausage is a processed food made primarily of meat that is commonly enjoyed as a food item. There are two main types of sausages. First, general sausage refers to meat (including meat mixed with eggs containing less than 10% of the meat content) to which seasonings and spices have been added, then filled into a casing and aged or dried, or smoked or heat-treated. Secondly, mixed sausages are made by adding seasonings and spices to meat (including meat mixed with less than 20% fish or eggs in the total meat content) that has been cured or uncured and then filled into a casing and aged and dried, or by smoking or heat treatment. Sausages produced in this way allow for the consumption of large amounts of protein contained in meat, but there was a problem that nutritional imbalance could occur due to a lack of intake of various nutrients, including dietary fiber and minerals contained in various vegetables. In addition, there was concern about lifestyle diseases caused by meat consumption. While typical office workers usually exercise after dinner, intense exercise activates the sympathetic nervous system, which can lead to insomnia. Among the chicken breast sausage products currently on the market, there are products that add cheese, corn, or Cheongyang chili peppers for texture or flavor, but there has not yet been a product that incorporates GABA rice to consider the consumer's rest. FIG. 1 is a flowchart showing a conventional method for manufacturing chicken breast frankfurter sausages. The following description of embodiments of the present invention with reference to the drawings is not limited to specific embodiments and may include various modifications and various embodiments. In addition, the following description should be understood to include all modifications, equivalents, and substitutions that fall within the spirit and technical scope of the present invention. In the following description, terms such as "first," "second," etc., are used to describe various components and are not limited in their meaning; they are used solely for the purpose of distinguishing one component from another. In addition, in the present invention, mentions such as Step 1, Step 2, etc. are intended to facilitate understanding and do not describe a sequential order. Identical reference numbers used throughout the embodiments of the present invention indicate identical components. The singular expressions used in the embodiments of the present invention include plural expressions unless the context clearly indicates otherwise. In addition, terms such as "include," "have," or "have" as used below shall be interpreted as indicating the existence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and shall be understood as not precluding in advance the existence, deletion, or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. In the following, the statement that any configuration is placed on the "upper (or lower)" of a component or on the "upper (or lower)" of a component may mean not only that any configuration is placed in contact with the upper (or lower) surface of said component, but also that another configuration may be interposed between said component and any configuration placed on (or below) said component. In addition, where it is stated that one component is "connected," "combined," or "connected" to another component, it should be understood that while the components may be directly connected or connected to each other, another component may be "interposed" between each component, or e