KR100371803B1 - Spicy-chicken for powder - Google Patents

Abstract

The present invention 53 to 55 parts by weight wheat flour, 40 to 42 parts by weight corn starch, 2-3 parts by weight of refined salt, 0.7 to 0.8 parts by weight of sodium L- glutamate, 0.3 parts by weight of black pepper powder, 0.3 parts by weight of black pepper powder, guar gum 0.5 to 0.6 parts by weight, xanthan gum 0.1 parts by weight, soybean oil 0.1 parts by weight, paprika oleoresin 0.02 to 0.03 parts by weight, camcicom oleoresin relates to a seasoning chicken powder characterized in that it is composed of 0.015 to 0.02 parts by weight.

Description

Spiced Chicken Powder {Spicy-chicken for powder}

The present invention relates to seasoned chicken powder, and in detail, relates to seasoned chicken powder containing guar gum, xanthan gum and oleoresin without adding garlic to a fried powder.

In general, seasoning chicken powder is not simply put on fried chicken with water and fried in oil, but fried in oil and mixed with various seasonings. The crispy taste lasts for a long time. Since it is difficult to produce the same taste as the powder used in the past because it should be able to feel, many culinary experts have been developing a variety of seasoning chicken powder.

Korean Laid-Open Patent Publication No. 2000-28503 discloses fried chicken powder for fried chicken, which is mixed with wheat flour, starch, pepper, salt, red pepper, garlic, anti-hardening sugar, L-glutamate and natural flavor and chitosan.

Conventional techniques as described above, but garlic has been added according to the preference of the Korean people, children and foreigners have a problem that refuses to taste because of the strong flavor of garlic.

The present invention to solve the above problems is to provide a seasoning chicken powder containing guar gum, xanthan gum and oleoresin without adding garlic.

In order to achieve the above object, the present invention is composed of the following materials.

Wheat flour 53-55 parts by weight

40 ~ 42 parts by weight of corn starch

2 to 3 parts by weight of refined salt

0.7 to 0.8 parts by weight of sodium L-glutamate

0.3 parts by weight black pepper powder

White pepper powder 0.3 parts by weight

Guar gum 0.5 ~ 0.6 parts by weight

Xanthan gum 0.1 part by weight

Soybean oil 0.1 part by weight

Paprika Oleoresin 0.02 ~ 0.03 parts by weight

Camcicom Oleoresin 0.015 ~ 0.02 parts by weight

Paprika oleoresin used in the present invention is used to give a red color and Camcicom oleoresin is added to give a spicy taste,

Guar gum and xanthan gum have good binding strength when fried and when the content is less than 0.04 parts by weight, the binding strength is not as good as the conventional seasoned chicken without the addition of guar gum and xanthan gum, and the guar gum and xanthan gum 0.06 weight When added more than one, the protein taste and color is good, but the binding strength is strong, women or children sensitive to taste, or fried clothes tend to be hard, it is desirable to add 0.04 ~ 0.06 parts by weight.

The present invention will be described in detail through examples.

Example 1

Wheat flour 55 parts, corn starch 40 parts, refined salt 2 parts, sodium L- glutamate 0.7 parts by weight, black pepper powder 0.3 parts by weight, white pepper powder 0.3 parts by weight, guar gum 0.5 parts, xanthan gum 0.1 parts, soybean oil 0.1 weight part, paprika oleoresin 0.02 weight part, and Camcicom oleoresin 0.015 weight part were added and mixed.

After putting the mixture in a suitable amount of water and well-reflected, the kneaded powder was coated on the chicken meat and fried in oil heated at a temperature of 150 to 190 ° C. to cook the fried chicken.

Example 2

Wheat flour 54 parts, corn starch 42 parts by weight, refined salt 3 parts by weight, sodium L- glutamate 0.0 parts by weight, black pepper powder 0.3 parts by weight, white pepper powder 0.3 parts by weight, guar gum 0.6 parts, xanthan gum 0.1 parts by weight, soybean oil 0.1 weight part, paprika oleoresin 0.03 weight part, and camcicom oleoresin 0.02 weight part were added and mixed.

After putting the mixture in a suitable amount of water and well-reflected, the kneaded powder was coated on the chicken meat and fried in oil heated at a temperature of 150 to 190 ° C. to cook the fried chicken.

The seasoned chicken cooked as in Examples 1 and 2 showed a pale yellowish color which was more delicious than the chicken cooked by wearing a normal frying cloth, and combined with the seasoning, the crispy taste, the taste of the seasoning, and the protein protein of the chicken were produced.

Experimental Example 1

The results of comparing Examples 1 and 2 and conventional powders are shown in the following table.

Table 1

Water absorption Dough 3 hours after kneading Remarks Example 1 55-65% Good hydration and good workability No change in kneading condition or physical property Example 2 57-65% " " Conventional Powder 1 55-65% Difficult to knead each other as soon as they absorb the water, they stick together firmly The dough sags without power and there is plenty of water on the surface of the dough Conventional Powder 2 65-75% Good hydration and good workability No change in kneading condition or physical property

Experimental Example 2

(Sensory test)

Seasoned chicken prepared by seasoning chicken powder prepared by the above Example was subjected to sensory evaluation of 20 trained sensory evaluation agents. Sensory evaluation was performed for preference.

TABLE 2

Evaluation item Crisp taste Seasoning Incense intensity Symbol 4.3 4.3 4.5 One 4.2 2 4.1 4.4 4.3 4.1 Conventional powder 3.7 3.8 3.7 3.8

Sensory Score-1: Very bad, very weak

2: bad, weak

3: is normal

4: good, strong

As a result of the sensory test, the seasoning chicken prepared with the powder of the present invention was in harmony with the overall taste, the crispy taste of each material, the taste of the seasoning, the intensity of the flavor was found to be excellent.

The present invention as described above is a crispy and soft, crisp, can produce the taste of the spice as it is, it is effective to induce children or the elderly to enjoy tasting combined with the protein of chicken.

Claims (1)

In seasoned chicken powder, Wheat flour 53-55 parts, corn starch 40-42 parts, refined salt 2-3 parts, sodium L- glutamate 0.7-0.8 parts, black pepper powder 0.3 parts, white pepper powder 0.3 parts, guar gum 0.5-0.6 Weight parts, xanthan gum 0.1 parts by weight, soybean oil 0.1 parts by weight, paprika oleoresin 0.02 ~ 0.03 parts by weight, seasoning chicken powder characterized in that the composition is composed of 0.015 ~ 0.02 parts by weight of camcicom oleoresin.