KR100371804B1 - Fried-chicken for powder - Google Patents

Abstract

The present invention 45 to 50 parts by weight wheat flour, 38 to 42 parts by weight corn starch, 3 to 4 parts by weight refined salt, 3 to 4 parts by weight of sodium L- glutamate, 0.5 parts by weight of jade powder, 0.1 parts by weight of guar gum, xanthan gum 0.15 weight 0.5 parts by weight of black pepper powder, 1.5 parts by weight of black pepper powder, 0.3 parts by weight of red pepper powder, 0.5 parts by weight of cinnamon powder, 0.4 parts by weight of onion powder, 0.02 parts by weight of marjoram oil, 0.2 parts by weight of whey powder, 0.5 parts by weight of egg yolk powder And, soybean protein isolate 1.5 parts by weight, soybean oil 0.2 parts by weight, paprika oleoresin 0.01 parts by weight, camcicom oleoresin relates to a fried chicken powder characterized in that the composition is 0.05 to 0.06 parts by weight.

Description

Fried Chicken Powder {Fried-chicken for powder}

The present invention relates to a fried chicken powder, and in detail, to a fried chicken powder containing jade powder, cinnamon flavor, separated soy protein, guar gum, xanthan gum and oleoresin without adding garlic to the fried powder.

In general, fried chicken powder is a food that is simply fried with a batter made with water and then fried in oil to taste. Conventional fried chicken is fried in batter with fried cloth and fried in oil. There is a tendency to be reluctant to eat, and there are also a lot of differences in taste and color compared to foreign chicken products, so domestic culinary experts have developed various powders for seasoning chicken.

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

Bread powder and fried powder in Korean Laid-Open Patent Publication No. 95-21496. It describes a manufacturing method of fried skewered food composed of wheat starch, salt, corn starch, egg white, bread flour, fried seasoning powder, calcium lactate, sugar, egg white, onion, carrot,

Publication No. 91-4120 discloses a method for preparing fried chicken with a composition consisting of wheat flour, potato flour, green onion, garlic, ginger, pepper, red pepper powder, miwon, salt, vinegar, sugar and onion,

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 fried chicken powder containing jade powder, cinnamon flavor, separated soy protein, 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 45 ~ 50 parts by weight

Corn starch 38 ~ 42 parts by weight

3 to 4 parts by weight of refined salt

L-sodium glutamate 3 to 4 parts by weight

0.5 parts by weight of jade

Guar gum 0.1 part by weight

Xanthan Gum 0.15 ~ 0.2 part by weight

Black pepper powder 0.5 parts by weight

White pepper powder 1.5 parts by weight

0.3 parts by weight of red pepper powder

0.5 part by weight of cinnamon

0.4 parts by weight of onion powder

Marjoram oil 0.02 parts by weight

Whey Powder 0.2 part by weight

Egg yolk powder 0.5 parts by weight

1.5 parts by weight of isolated soy protein

Soybean oil 0.2 part by weight

0.01 parts by weight of paprika oleoresin

Camcicom Oleoresin 0.05 ~ 0.06 parts by weight

Oxygen used in the present invention improves the texture, paprika oleoresin used in the present invention is used to give a red color, and camcicom oleoresin is added to give a spicy taste, soybean oil paprikaolesin dissolve,

Guar gum and xanthan gum have good binding strength when fried and the content is less than 0.2 parts by weight, and the binding strength is not good, similar to conventional seasoning chickens without the addition of guar gum and xanthan gum, and 0.3 weight of guar gum and xanthan gum. If added more than the protein taste and color is good, but the strong binding force women or children sensitive to the taste, or fried clothes tend to be hard, it is preferable to add 0.2 ~ 0.3 parts by weight.

Maggiolan oil and cinnamon improve flavor, soybean protein, whey powder, and egg yolk powder taste good, and other white pepper powder, black pepper powder, red pepper powder, and onion powder improve taste and flavor.

The present invention will be described in detail through examples.

Example 1

50 parts by weight of wheat flour, 38 parts by weight of corn starch, 3 parts by weight of refined salt, 3 parts by weight of sodium L-glutamate, 0.5 parts by weight of guar gum, 0.1 parts by weight of guar gum, 0.15 parts by weight of xanthan gum, 0.5 parts by weight of black pepper powder, white pepper powder 1.5 parts by weight, red pepper powder 0.3 parts, cinnamon powder 0.5 parts, onion powder 0.4 parts, marjoram oil 0.02 parts, whey powder 0.2 parts, egg yolk powder 0.5 parts, separated soy protein 1.5 parts, soybean oil 0.2 parts In addition, 0.01 parts by weight of paprika oleoresin and 0.05 parts by weight of camcicom oleoresin were added and mixed.

After the mixture was added to the appropriate amount of water and well-reflected, the kneaded powder was applied to the broiled chicken and fried in oil heated at a temperature of 150 to 190 ° C. to prepare fried chicken.

Example 2

50 parts by weight of wheat flour, 38 parts by weight of corn starch, 3 parts by weight of refined salt, 3 parts by weight of sodium L-glutamate, 0.5 parts by weight of guar gum, 0.1 parts by weight of guar gum, 0.15 parts by weight of xanthan gum, 0.5 parts by weight of black pepper powder, white pepper powder 1.5 parts by weight, red pepper powder 0.3 parts, cinnamon powder 0.5 parts, onion powder 0.4 parts, marjoram oil 0.02 parts, whey powder 0.2 parts, egg yolk powder 0.5 parts, separated soy protein 1.5 parts, soybean oil 0.2 parts 0.01 parts by weight of paprika oleoresin and 0.06 parts by weight of camcicom oleoresin were added and mixed.

After the mixture was added to the appropriate amount of water and well-reflected, the kneaded powder was applied to the broiled chicken and fried in oil heated at a temperature of 150 to 190 ° C. to prepare fried chicken.

Fried chicken cooked as in Examples 1 and 2 showed a pale yellow color more delicious than chicken cooked in a common fried food and had a crisp taste and a protein taste of chicken.

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 57-63% Good hydration, good workability No change in kneading condition or physical property Example 2 53-64% 〃 〃 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

Example 2

(Sensory test)

The fried chicken produced by the fried chicken powder prepared according to the above example was subjected to a sensory test on 20 trained sensory evaluation agents. Sensory evaluation was performed for preference.

TABLE 2

Evaluation Item Example Crisp taste Incense intensity Symbol 4.4 One 4.3 4.2 2 4.2 4.3 4.2 Conventional powder 3.7 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 fried chicken made from the powder of the present invention was in harmony with the overall taste, and the crispy taste and aroma strength of each material were excellent.

As described above, the present invention has an effect of inducing fried foods to be crispy and soft, and the taste of protein is combined with the children or the elderly to enjoy tasting.

Claims (1)

In fried chicken powder, Wheat flour 45-50 parts, corn starch 38-42 parts, refined salt 3-4 parts, L- glutamate sodium 3-4 parts, jade powder 0.5 parts, guar gum 0.1 parts, xanthan gum 0.15 parts, black pepper 0.5 parts by weight, white pepper powder 1.5 parts, red pepper powder 0.3 parts, cinnamon powder 0.5 parts, onion powder 0.4 parts, marjoram oil 0.02 parts, whey powder 0.2 parts, yolk powder 0.5 parts, soybeans Fried chicken powder, characterized in that the composition is composed of 1.5 parts by weight of protein, 0.2 parts by weight of soybean oil, 0.01 parts by weight of paprika oleoresin, 0.05-0.06 parts by weight of camcicom oleoresin.