KR20240043665A - High protein beverage composition comprising chicken breast and method for preparing the same - Google Patents

Abstract

The present invention relates to a high-protein beverage composition containing chicken breast and a method for producing the same. More specifically, the present invention relates to a high-protein beverage composition containing chicken breast, and more specifically, to remove the fishy smell peculiar to chicken breast by including chicken breast, soy protein, pumpkin extract, buckwheat extract, and stevia in a specific content. It relates to a chicken breast beverage composition that has a long shelf life compared to existing beverage compositions and can be easily consumed immediately after opening without clumping together without a separate cooking process, and a method for manufacturing the same.

Description

High protein beverage composition comprising chicken breast and method for preparing the same}

The present invention relates to a high-protein beverage composition containing chicken breast and a method for producing the same. More specifically, the present invention relates to a high-protein beverage composition containing chicken breast, and more specifically, to remove the fishy smell peculiar to chicken breast by including chicken breast, soy protein, pumpkin extract, buckwheat extract, and stevia in a specific content. It relates to a chicken breast beverage composition that has a long shelf life compared to existing beverage compositions and can be easily consumed immediately after opening without clumping together without a separate cooking process, and a method for manufacturing the same.

Recently, as exercise culture has developed rapidly in line with the social atmosphere that values health, animal foods such as chicken breast, beef sirloin, salmon, and duck meat and plant-based foods such as soybeans, pumpkin seeds, peanuts, and almonds are consumed to supplement the effects after exercise. The demand for is increasing. Among them, chicken breast with its high protein content and low calories is attracting attention.

However, chicken breast is not easy to consume due to its unique dry texture and fishy taste, and because it requires heating or separate cooking, it is not suitable for convenient consumption by busy modern people. Accordingly, efforts are continuing to develop dishes using chicken breast (Korean patent application: 10-2020-0151051) or processed foods such as shakes and cookies. However, because chicken breast consists only of white muscle fibers, it easily loses its juice. It has the disadvantage that the texture can become crumbly even if the heating is slightly excessive, so processing using this is not easy. In addition, processed chicken breast products have a relatively short shelf life, which makes them difficult to store and distribute for a long time.

Against this background, the present inventors conducted intensive research on processed foods using chicken breast and developed a chicken breast beverage composition that is easy to consume and contains high protein and nutritional components.

The present invention is intended to solve the problems of the prior art described above. By including chicken breast, soy protein, pumpkin extract, buckwheat extract, and stevia in a specific content, the fishy smell peculiar to chicken breast is removed, and compared to existing beverage compositions. The technical task is to provide a chicken breast beverage composition and a manufacturing method thereof that have a long shelf life and can be easily consumed immediately after opening without clumping together without a separate cooking process.

In order to achieve the above technical problem, according to one aspect of the present invention, it includes chicken breast, soy protein, pumpkin extract, buckwheat extract and stevia, and with respect to a total of 100% by weight of the composition, the content of the chicken breast is 5 to 5%. A chicken breast beverage composition is provided, which is 15% by weight, and the content of the buckwheat extract is 70 to 85% by weight.

According to another aspect of the present invention, there is a method for producing a chicken breast beverage composition, wherein (a) chicken breast, soy protein, pumpkin extract, buckwheat extract, and stevia are mixed, and the content of the chicken breast is mixed with respect to a total of 100% by weight of the composition. is 5 to 15% by weight, and mixing the buckwheat extract so that the content is 70 to 85% by weight; and (b) stirring the mixture for 5 to 20 minutes while heating the mixture to 50 to 80°C.

The chicken breast beverage composition according to the present invention is a conventional beverage that can be consumed in the form of a beverage only when chicken breast powder or protein powder is provided separately and a separate process of mixing it with milk or water to produce a beverage is performed. In comparison, it is easy to consume immediately after opening without a separate cooking process without lumps forming, and it is possible to provide a beverage composition containing a high concentration of protein and various nutrients. In addition, the chicken breast beverage composition of the present invention removes the fishy smell unique to chicken breast, which previously made it difficult to consume chicken breast, through a combination of raw materials, and has a longer shelf life than existing beverage compositions.

Figure 1 is a schematic diagram showing a method for producing a chicken breast beverage composition of the present invention.
Figure 2 shows one specific example of a method for producing a chicken breast beverage composition of the present invention.
Figure 3 is a manufacturing process diagram of a retort product containing the chicken breast beverage composition of the present invention.

Hereinafter, the present invention will be described in more detail.

The chicken breast drink composition of the present invention includes chicken breast, soy protein, pumpkin extract, buckwheat extract and stevia, and the content of the chicken breast is 5 to 15% by weight based on a total of 100% by weight of the composition, and the buckwheat extract The content is 70 to 85% by weight.

In one embodiment, the chicken breast drink composition of the present invention contains 5 to 15% by weight of chicken breast, 5 to 15% by weight of soy protein, 0.1 to 3% by weight of pumpkin extract, and 70 to 70% by weight of buckwheat extract, based on a total of 100% by weight of the composition. 85% by weight, 0.5 to 3% by weight of additives and 0.01 to 0.6% by weight of stevia.

Chicken breast, soy protein, pumpkin extract, buckwheat extract, nurungji flavor additive, and stevia included in the beverage composition of the present invention may be purchased from various raw materials currently on the market, and may be directly manufactured by a generally known method. It may be possible.

The chicken breast may be chicken breast or processed chicken breast, for example, the chicken breast may be selected from the group consisting of raw chicken breast, smoked chicken breast, chicken breast powder, or a combination thereof, for example For example, it could be chicken breast powder. The chicken breast powder of the present invention may be manufactured through low-temperature vacuum drying, which has a short drying time and excellent nutrient preservation and sterilization effects, rather than conventional freeze or hot air drying.

In addition, the content of the chicken breast is 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, 10% by weight, or 10.5% by weight, based on a total of 100% by weight of the composition. It may be 15% by weight or less, 14.5% by weight or less, 14% by weight or less, 13.5% by weight or less, 13% by weight or less, 12.5% by weight or less, 12% by weight or less, or 11.5% by weight or less, for example 5 to 5% by weight. 15% by weight, 6 to 15% by weight, 6 to 14% by weight, 7 to 14% by weight, 7 to 13% by weight, 8 to 13% by weight, 8 to 12% by weight, 9 to 12% by weight, 10 to 12% by weight % or 10.5 to 11.5% by weight. If the content of chicken breast is lower than the above range, it is difficult to achieve the high protein content per intake (level of 17 g per 100 ml) intended to be provided in the present invention, and if the content of chicken breast is higher than the above range, the fishy smell of the chicken breast must be removed. , there may be difficulties in preventing lumps in the beverage composition and securing a long-term shelf life.

The soy protein may be a raw material commonly sold in the United States, but is not limited thereto.

The content of the soy protein may be 5% by weight, 6% by weight, 7% by weight, 8% by weight, 8.5% by weight, 9% by weight, or 9.5% by weight, based on a total of 100% by weight of the composition. , 15 wt% or less, 14.5 wt% or less, 14 wt% or less, 13.5 wt% or less, 13 wt% or less, 12.5 wt% or less, 12 wt% or less, 11.5 wt% or less, 11 wt% or less, or 10.5 wt% or less. Can be, for example, 5 to 15% by weight, 6 to 15% by weight, 6 to 14% by weight, 7 to 14% by weight, 7 to 13% by weight, 8 to 13% by weight, 8 to 12% by weight, 9 to 9% by weight. It may be 12% by weight, 9 to 11% by weight, or 9.5 to 10.5% by weight. If the soy protein content is lower than the above range, it is difficult to achieve the high protein content per intake (level of 17 g per 100 ml) intended to be provided in the present invention, and if the soy protein content is higher than the above range, lumps within the beverage composition may occur. There may be difficulties in preventing and securing a long-term shelf life.

Since the chicken breast drink composition of the present invention contains chicken breast and soy protein in a specific ratio as described above, animal protein with a high content of essential amino acids but high in fat and cholesterol, and a somewhat low content of essential amino acids, Vegetable proteins with low fat and cholesterol content can be provided in optimal proportions.

The pumpkin extract can be mixed with pumpkin concentrate. The content of pumpkin extract may be 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.5% by weight, 0.6% by weight, 0.8% by weight, or 0.9% by weight, based on a total of 100% by weight of the composition. It may be 3 wt% or less, 2.5 wt% or less, 2.2 wt% or less, 2 wt% or less, 1.8 wt% or less, 1.5 wt% or less or 1.2 wt% or less, for example 0.1 to 3 wt%, 0.5 to 3 wt%. %, it may be 0.5 to 2% by weight or 0.5 to 1.5% by weight. If the content of the pumpkin extract is lower than the above range, it is difficult to achieve the high protein content per intake (level of 17 g per 100 ml) intended to be provided in the present invention, the fishy smell of chicken breast may be insufficiently removed, and the content of the pumpkin extract may be insufficient. If it is higher than this range, there may be difficulties in preventing lumps in the beverage composition and securing a long-term shelf life.

The term "extract" used in the present invention refers to a preparation obtained by squeezing a crude drug into an appropriate leachate and evaporating the leachate to concentrate. It is not limited thereto, but is not limited to, an extract obtained by extraction treatment, a dilution or concentrate of the extract, It may be a dried product obtained by drying the extract, a crude product thereof, or a purified product. The extract can be prepared using general extraction, separation and purification methods known in the art. The extraction method is not limited thereto, but preferably includes boiling water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction.

The buckwheat extract may be black buckwheat extract. Black buckwheat contains rutin, called vitamin P, 70 times higher than regular buckwheat, so it is effective in improving liver function. It also helps with diuresis and excretes toxins to reduce swelling, making it excellent for dieting. The buckwheat extract may include 0.1 to 3% by weight of black buckwheat and 97 to 99.9% by weight of purified water based on a total of 100% by weight of the extract.

The content of the buckwheat extract may be at least 70% by weight, at least 71% by weight, at least 72% by weight, at least 73% by weight, at least 74% by weight, at least 75% by weight, or at least 76% by weight, based on a total of 100% by weight of the composition. , may be 85% by weight or less, 82% by weight or less, 80% by weight or less, 79% by weight or less, 78% by weight or less, or 77% by weight or less, for example, 70 to 85% by weight, 70 to 80% by weight, 71 to 80% by weight. 80% by weight, 71 to 79% by weight, 72 to 79% by weight, 72 to 78% by weight, 73 to 78% by weight, 74 to 78% by weight, 74 to 77% by weight, 75 to 77% by weight, or 76 to 77% by weight. It may be weight percent. If the buckwheat extract content is lower than the above range, removal of the fishy smell of chicken breast may be insufficient, and it may be difficult to prevent lumps in the beverage composition and secure a long-term shelf life. If the buckwheat extract content is higher than the above range, this may be difficult. It may be difficult to achieve the high protein content per intake (level of 17g per 100ml) that the invention seeks to provide.

The stevia may be enzyme-treated stevia. Enzyme-treated stevia is also called glucosyl stevia. It is obtained by adding glucose to stevia extract using α-glucosyltransferase, etc., and its component corresponds to α-glucosylstevioside.

The content of stevia is 0.01% by weight, 0.03% by weight, 0.05% by weight, 0.08% by weight, 0.1% by weight, 0.15% by weight, 0.2% by weight, or 0.25% by weight, based on 100% by weight of the composition. % or more, and may be 0.6% by weight or less, 0.55% by weight or less, 0.5% by weight or less, 0.45% by weight or less, 0.4% by weight or less, or 0.35% by weight or less, for example, 0.01 to 0.6% by weight, 0.05 to 0.6% by weight. %, 0.05 to 0.5% by weight, 0.1 to 0.5% by weight, 0.1 to 0.4% by weight, 0.15 to 0.4% by weight, 0.15 to 0.35% by weight, 0.2 to 0.35% by weight, or 0.25 to 0.35% by weight. If the stevia content is lower than the above range, fishy smell removal from chicken breast may be insufficient, and if the stevia content is higher than the above range, it may be difficult to expect the additional effect of fishy smell removal that the present invention seeks to provide.

The chicken breast drink composition of the present invention includes orange, strawberry, grape, lemon, apple, banana, cherry, peach, apricot, plum, or nurung flavor spices; Chocolate, mustard, cinnamon powder, lemon peel, curry powder, cardamom, cumin, paprika, black pepper, black pepper, nutmeg, ginger, cloves, coriander, cumin, dill, fennel, turmeric, It may further include an additive selected from the group consisting of cardamom, oregano, dill, vanilla, or a combination thereof. For example, a nurungji-flavored spice may be used. The nurungji flavor spice refers to spices that can produce a nurungji flavor that are generally commercially available.

The content of the additive may be 0.1% by weight or more, 0.3% by weight or more, 0.5% by weight or more, 0.8% by weight or more, or 0.9% by weight or more, 3% by weight or less, 2.8% by weight or less, based on a total of 100% by weight of the composition. It may be 2.5% by weight or less, 2.2% by weight or less, 2% by weight or less, 1.8% by weight or less, 1.5% by weight or less or 1.2% by weight or less, for example 0.1 to 3% by weight, 0.5 to 3% by weight, 0.5 to 2% by weight. It may be % by weight or 0.5 to 1.5% by weight. If the additive content is lower than the above range, the fishy smell removal of chicken breast may be insufficient, and if the stevia content is higher than the above range, it may be difficult to expect the additional effect of fishy smell removal intended to be provided by the present invention.

The beverage composition of the present invention refers to a drinkable food. As used herein, the term "food" refers to meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, and alcoholic beverages. , vitamin complexes, health functional foods, and health foods, etc., and include both foods in the conventional sense as well as the beverage composition of the present invention.

The above-mentioned functional food (functional food) is the same term as food for special health use (FoSHU), and is a medicine that is processed to efficiently exhibit bioregulatory functions in addition to nutritional supply, and has a high medical effect. It means food. Here, “function” means adjusting nutrients to the structure and function of the human body or obtaining useful effects for health purposes, such as physiological effects. The food of the present invention can be manufactured by a method commonly used in the art, and can be manufactured by adding raw materials and ingredients commonly added in the art. Additionally, the food formulation can be manufactured without limitation as long as it is a formulation recognized as a food.

The above-mentioned health food refers to food that has a more active health maintenance or promotion effect compared to general food, and health supplement food refers to food for the purpose of health supplementation. In some cases, the terms health functional food, health food, and health supplement may be used interchangeably.

Specifically, the above-mentioned health functional food means that it brings about a specific health effect when consumed, but unlike general drugs, it has the advantage of not having any side effects that may occur when taking the drug for a long time since it is made from food.

The food composition may further include a physiologically acceptable carrier. The type of carrier is not particularly limited, and any carrier commonly used in the art can be used.

In addition, the composition may include additional ingredients that are commonly used in food compositions, including the beverage composition of the present invention, to improve smell, taste, vision, etc. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. Additionally, it may contain minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), and copper (Cu). Additionally, it may contain amino acids such as lysine, tryptophan, cysteine, and valine.

In addition, the composition contains preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder, high bleaching powder, sodium hypochlorite, etc.), and antioxidants (butylhydroxyanisole (BHA), butylhydroxyanisole). toluene (BHT), etc.), colorants (tar color, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG, etc.), sweeteners (dulcine, cyclemate, saccharin, sodium, etc.) ), flavorings (vanillin, lactones, etc.), leavening agents (alum, D-potassium hydrogen tartrate, etc.), strengthening agents, emulsifiers, thickeners (greasings), coating agents, gum base agents, anti-foam agents, solvents, improvers, etc., food additives (food) additives) may be included. The additives can be selected depending on the type of food and used in an appropriate amount.

The chicken breast beverage composition can be consumed as is, used with other foods or food ingredients, and can be used appropriately according to conventional methods. The mixing amount of the active ingredient can be appropriately determined depending on the purpose of use (prevention, health, or therapeutic treatment). In general, when producing a food or beverage, the food composition of the present invention may be added in an amount of 50 parts by weight or less, specifically 20 parts by weight or less, relative to the food or beverage. However, when consumed for a long time for health and hygiene purposes, the content may be below the above range. Since there is no problem in terms of safety, the active ingredient may be used in amounts above the above range.

The chicken breast beverage composition of the present invention contains high protein, for example, the protein content may be 17 g or more per 100 ml of the composition.

According to another aspect of the present invention, a retort product containing the chicken breast beverage composition of the present invention is provided.

Because the chicken breast beverage composition of the present invention contains chicken breast, soy protein, pumpkin extract, buckwheat extract, and stevia in specific amounts, the fishy smell unique to chicken breast is removed, and it has a longer shelf life compared to existing beverage compositions. , it can be easily consumed immediately after opening without clumping together without a separate cooking process, and when it is manufactured as a retort product, the advantages of the beverage composition of the present invention, which is easy to store and distribute, can be further improved.

According to another aspect of the present invention, there is a method for producing a chicken breast beverage composition, wherein (a) chicken breast, soy protein, pumpkin extract, buckwheat extract, and stevia are mixed, and the content of the chicken breast is mixed with respect to a total of 100% by weight of the composition. is 5 to 15% by weight, and mixing the buckwheat extract so that the content is 70 to 85% by weight; and (b) stirring the mixture for 5 to 20 minutes while heating the mixture to 50 to 80°C.

The heating temperature in step (b) may be 50 to 80°C, 55 to 75°C, 58 to 75°C, 58 to 72°C, 59 to 72°C, or 59 to 71°C, and is preferably It may be, but is not limited to, 60 to 70°C.

The stirring time in step (b) may be 5 minutes to 20 minutes, 5 minutes to 15 minutes, 8 minutes to 15 minutes, 8 minutes to 12 minutes, or 9 minutes to 11 minutes, preferably 10 minutes. , but is not limited to this.

Step (a) includes (a-1) mixing black buckwheat extract and chicken breast powder and heating to 45 to 55 °C; and (a-2) adding soy protein, pumpkin extract, enzyme-treated stevia, and black buckwheat extract.

In addition, step (a) includes (a-3) spices producing orange, strawberry, grape, lemon, apple, banana, cherry, peach, apricot, plum, or nutty flavors; Chocolate, mustard, cinnamon powder, lemon peel, curry powder, cardamom, cumin, paprika, black pepper, black pepper, nutmeg, ginger, cloves, coriander, cumin, dill, fennel, turmeric, Adding an additive selected from the group consisting of cardamom, oregano, dill, and vanilla.

The raw ingredients of the chicken breast beverage composition are the same as described above.

The method for producing a chicken breast beverage composition of the present invention includes the steps of (c) selecting and removing foreign substances in the mixture using X-ray; and (d) sterilizing the mixture.

Hereinafter, the present invention will be described in more detail through examples and comparative examples. However, these examples are only intended to aid understanding of the present invention, and the scope of the present invention is not limited to these examples in any way.

[Example]

1. Preparation of chicken breast beverage composition

1-1. Chicken breast beverage composition

To prepare a chicken breast beverage composition, chicken breast powder, soy protein, pumpkin extract, enzyme-treated stevia, nurungji flavor additive, and black buckwheat extract were prepared. Chicken breast powder was prepared using chicken breast powder purchased from Farm in the Marat Co., Ltd. Soy protein was prepared by purchasing Supro 661 (soy protein isolate) from Danisco Nutrition & Bioscience Korea. Pumpkin extract was prepared by purchasing Pumpkin Concentrate F from Samjin Natural Co., Ltd. Enzyme-treated stevia was prepared by purchasing Steviten Fresh from DAEPYUNG Co., Ltd. The nurungji flavor additive was prepared by purchasing Nurungji flavor MF-070207, a food additive purchased from MSC Co., Ltd. Black buckwheat extract was prepared by purchasing Soae Bongpyeong black buckwheat tea from Bongpyeong Agricultural Cooperative Corporation. Among the above ingredients, black buckwheat extract was confirmed to consist of ingredients according to Table 1 below.

[Table 1]

The prepared raw materials were mixed according to the mixing ratio in Table 2 below, and the method for producing the chicken breast beverage composition was carried out in the form shown in Figure 1 to prepare Examples 1 to 3 and Comparative Examples 1 to 3.

[Table 2]

When mixing, black buckwheat extract and chicken breast powder were added in the first step, and in the second step, pumpkin concentrate and soy protein were mixed and then stirred, and black buckwheat extract and enzyme-treated stevia were mixed and then stirred. did. The secondly added mixture was pretreated and added by stirring until no soy protein lumps or enzyme-treated stevia lumps were found.

After the second addition, heating was started, and when the probe temperature reached 50°C, the nurungji flavor additive was added a third time. After adding all raw materials, stirring was performed at 30 rpm for 10 minutes while heating to 60 to 70°C. During the addition process, raw materials with severe agglomeration were mixed with premixed powdered raw materials, and liquid raw materials were shaken sufficiently to homogenize and then weighed and added. Brix of the prepared chicken breast beverage composition was confirmed to be 8.0 ± 2.0. The specific process of the chicken breast beverage composition is shown in Table 3 below.

[Table 3]

Sensory evaluation was conducted on 100 adult men and women for the fishy smell and edibility (clumping) of the beverage compositions of the Examples and Comparative Examples prepared above. Sensory evaluation was measured using a 5-point scale (5: very good, 4: good, 3: average, 2: bad, 1: very bad), and the average values are shown in Table 4 below.

[Table 4]

As a result of the evaluation, the beverage composition of the example received a very good evaluation in both fishy smell and edible taste. The fishy smell peculiar to chicken breast was removed, and the edible taste was superior to the existing food composition, which was inconvenient to drink because the protein powder was lumped together. I was able to confirm. On the other hand, in the case of Comparative Examples 2 and 3, which deviated from the composition ratio of the present invention, the fishy smell and edible taste were significantly poorer than those of the Examples, making drinking uncomfortable. Comparative Example 1 was evaluated as excellent for fishy smell and edible taste, but the content of chicken breast powder and soy protein was very low compared to the Example, and the content of black buckwheat extract was relatively high, resulting in high protein content per intake (17g per 100ml) level) can be difficult to achieve.

1-2. Chicken breast retort composition

The chicken breast beverage composition prepared in 1-1 above was processed to prepare a retort composition that can be stored for a long time and is easy to drink. Specifically, filling and sealing the chicken breast composition as shown in Figure 2; Detecting foreign substances through X-ray; Retort sterilization step; cooling; And a retort product containing a chicken breast beverage composition was manufactured through the external packaging step.

Specifically, the X-ray screening step selected 2.0 mm of iron and 1.5 mm of stainless steel as foreign substances. The retort sterilization step used a steam-type retort machine, and the first sterilization was 95°C, 0.05MPa, 15 minutes; Secondary sterilization 121℃ 0.17MPa, 25 minutes; F0 25 or higher / Cooling 0.18MPa, sterilization for 15 minutes, or primary sterilization at 95℃, 0.5kgf/cm ² , 15 minutes; Secondary sterilization 121℃ 1.7kgf/cm ² , 25 minutes; Sterilization was carried out under the conditions of F0 25 or higher / cooling 1.7kgf/cm ² for 15 minutes. After sterilization, water dehydration was performed. The overall process of producing the product is as shown in Figure 3.

When manufacturing a retort product using the above method, it was confirmed that the shelf life was significantly increased to about 1 year at room temperature even though chicken breast powder made from raw chicken was used.

2. Confirmation of nutritional components of chicken breast beverage composition

In order to confirm the nutritional components of the chicken breast beverage composition prepared in Example 1, a university nutritional analysis was performed on 100 ml and 200 ml of the chicken breast beverage composition. The specific results are shown in Tables 5 and 6 below.

[Table 5]

[Table 6]

Based on the above results, the beverage composition of the present invention is effective for dieting because it is very low in carbohydrates and fat, but also contains very high protein at the level of 17g per 100ml, so it is useful for people who want to build muscles.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed as including the meaning and scope of the patent claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof are included in the scope of the present invention.

Claims (5)

As a method for producing a chicken breast beverage composition,
(a) Mix chicken breast, soy protein, pumpkin extract, buckwheat extract, stevia and additives,
With respect to a total of 100% by weight of the composition, the content of the chicken breast is 5 to 15% by weight, the content of the soy protein is 5 to 15% by weight, the content of the pumpkin extract is 0.1 to 3% by weight, and the buckwheat extract Mixing the content so that the content of the additive is 0.5 to 3% by weight, and the content of the stevia is 0.01 to 0.6% by weight; and
(b) stirring the mixture for 5 to 20 minutes while heating it to 50 to 80°C,
The additives include orange, strawberry, grape, lemon, apple, banana, cherry, peach, apricot, plum, or nutty spices; Chocolate, mustard, cinnamon powder, lemon peel, curry powder, cardamom, cumin, paprika, black pepper, black pepper, nutmeg, ginger, cloves, coriander, cumin, dill, fennel, turmeric, Any one selected from the group consisting of cardamom, oregano, dill, vanilla, or a combination thereof,
method. According to paragraph 1,
In step (a),
(a-1) mixing buckwheat extract and chicken breast powder and heating to 45 to 55 °C; and
(a-2) A method for producing a chicken breast beverage composition, comprising adding soy protein, pumpkin extract, stevia, and buckwheat extract. According to paragraph 1,
(c) selecting and removing foreign substances in the mixture using X-ray; and
(d) sterilizing the mixture; further comprising,
Method for producing a chicken breast beverage composition. The method of claim 1, wherein the stevia is enzyme-treated stevia. The method of claim 1, wherein the protein content of the chicken breast beverage is 17 g or more per 100 ml of the composition.