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Spread-type processed food product using foie gras and chicken breast, composition thereof, and producing method thereof

A technology of processed food and manufacturing method, applied in the direction of food science, etc., can solve the problems of reducing food texture or taste, existence, etc., to achieve the effect of promoting public health, promoting brain development, and preventing various diseases

Active Publication Date: 2020-07-17
韩国一五三股份公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, in Korean Patent Publication No. 10-2009-0114804, Korean Patent Publication No. 10-2002-0053210 and Korean Patent Registration No. 10- The methods proposed in 1334087 are all simple methods of mixing a piece of duck liver with herbs or spices to remove fishy and foul smells, which involves a problem where the distinctive aroma of spices and / or herbs may not penetrate deeply into the duck liver , but only exists on the outer surface of the cooked duck liver
[0007]Therefore, processed foods produced by conventional manufacturing methods have problems in that fishy and bad smells hidden in duck liver appear when the duck liver is chewed, Causes unpleasantness and rejection, thereby reducing the texture or mouthfeel of the food; in particular, children and women who are very sensitive to odors may be repelled by this fishy and foul smell of the liver, limiting the use of foie gras in foods such as A spread of butter or jam (which is spread on and eaten with bread) applied to any processed food

Method used

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  • Spread-type processed food product using foie gras and chicken breast, composition thereof, and producing method thereof
  • Spread-type processed food product using foie gras and chicken breast, composition thereof, and producing method thereof
  • Spread-type processed food product using foie gras and chicken breast, composition thereof, and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] After washing a 30g to 40g piece of duck liver with running water to remove liver secretions and dicing the duck liver into a size of 1cm×1cm, 200g of the whole diced duck liver was prepared by mixing 5g of garlic and 20ml of soju The prepared marinade was seasoned with salt for 50 minutes to 80 minutes, preferably about 60 minutes, so as to preliminarily remove fishy smell and bad smell, that is, the liver smell of duck liver.

[0049] Then, the raw chicken breast was vacuum-packed and cooked in sous-vide mode (low temperature cooking) at 50°C to 80°C, preferably 62°C, for 20 minutes to 50 minutes, preferably 35 minutes. Further, the marinated duck liver is cleaned, and cooked by pouring 50ml of shochu and cooking the duck liver at 78°C to 110°C or higher for 5 minutes to 10 minutes in the Flambee method, so that the second time Removes liver odor.

[0050] The sous-vide chicken breast, the Flambee-cooked duck liver, butter, whipped cream, brandy, tapioca, and additiv...

Embodiment 2

[0056] The same procedure as that described in Example 1 was carried out to manufacture processed food, except that the introduction amount (g) and mixing ratio (wt. %) of the components of the processed food in the mixing and grinding steps were as shown in Table 2 below. Show.

[0057] Table 2:

[0058]

Embodiment 3

[0060] The same procedure as that described in Example 1 was carried out to manufacture processed food, except that the introduction amount (g) and mixing ratio (wt. %) of the components of the processed food in the mixing and grinding steps were as shown in Table 3 below. Show.

[0061] table 3:

[0062]

[0063]

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PUM

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Abstract

The present invention relates to a spread-type processed food product using foie gras (duck or goose liver) and chicken breast, a composition thereof, and a producing method thereof, and more specifically, to a spread-type processed food product using foie gras and chicken breast in which foie gras and chicken breast are made into a processed food product so as to be easily spread and consumable in the form of a spread like butter or jam on a preferred food, such as bread, and a composition thereof, and a producing method thereof. The fishy and peculiar flavor (off-flavor) of foie gras is effectively removed from the spread-type processed food product, thereby allowing simple and agreeable consumption by people of all ages. In addition, the spread-type processed food product is rich in protein and vitamins, thereby helping the development of growing children's brains and promoting the health of the public by preventing various diseases.

Description

technical field [0001] The present invention relates to a spread-type processed food using fatty liver (duck liver, foie gras) and chicken breast, its ingredients, and a manufacturing method thereof; more particularly, to a spread-type processed food using fatty liver and chicken breast, As well as its ingredients and its manufacturing method, the processed food is made into a spread form such as butter or jam using fatty liver and chicken breast, which can be simply spread on preferred foods such as bread and is easy to eat, wherein the fishy taste of fatty liver Taste and off-flavor (smell) are effectively removed to allow people of all ages and genders to eat easily without rejection, the processed food is rich in protein and contains a variety of vitamins to support growing children brain development and prevent various diseases, thereby planning to promote public health. Background technique [0002] Typically, foie gras is French, referring to the liver of duck or goo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/20A23L13/75
CPCA23L13/60A23L13/52A23L13/75A23L13/20A23L5/27
Inventor 申东郁
Owner 韩国一五三股份公司
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