KR100446976B1 - A batter mix for sweet and sour pork fried, and a sweet and sour pork fried using the batter mix - Google Patents

Abstract

The present invention relates to sweet and sour fried flour and sweet and sour fried using the same, more specifically, by containing modified starch can maintain the crispy texture of sweet and sour pork for a very long time, and when reheated in the microwave after a long time Not only can you get the crispy flavor of sweet and sour pork, but also when you store the sweet and sour fry frozen in the microwave, the frying clothes do not get soggy and the sweet and sour tempura can be used. It is about.

The present invention is based on the starch raw material consisting of 20-40 parts by weight of underground starch, 20-40 parts by weight modified starch and 20-60 parts by weight cereal starch 0.1-2.0 parts by weight of swelling agent and 0.1-2.0 parts by weight of seasoning It provides a sweet and sour fried flour containing and sweet and sour fried using the same.

Description

Fried batter mix for sweet and sour pork {A batter mix for sweet and sour pork fried, and a sweet and sour pork fried using the batter mix}

The present invention relates to sweet and sour fried flour and sweet and sour fried using the same, more specifically, by containing modified starch can maintain the crispy texture of sweet and sour pork for a very long time, and when reheated in the microwave after a long time Not only can you get the crispy flavor of sweet and sour pork, but also when you store the sweet and sour fry frozen in the microwave, the frying clothes do not get soggy and the sweet and sour tempura can be used. It is about.

Sweet and sour pork is cut into pork or beef to a certain size, and then it is coated with a frying cloth and fry once or twice in oil at 170-200 ° C. Then, the sauce is added with vinegar and sprinkled with sauce. It is no exaggeration to say that it is a popular food of Korea as a food that enjoys the sour taste of Korea.

However, the sweet and sour pork prepared by the prior art is fried in fried pork or beef after 10-20 minutes, and the fried clothes become soaked that they cannot enjoy the crispy taste of the fried food. When you try to reheat in a microwave oven recently widely spread, but when reheated, the moisture produced during the heating soaked the fried clothes and was not able to enjoy the sweet taste of sweet and sour pork.

In the meantime, many studies have been conducted to solve such problems of various kinds of frying, and a method of using oxidized starch to improve the crispy physical properties of the frying powder for frying (US Pat. No. 3607393, 3767826), Disclosed is a method (US Pat. No. 3655443) for preparing a frying by adding wheat protein. In addition, in order to improve the storage and physical properties of fish and vegetables fried when frozen or refried, the method of manufacturing by adding a wet heat-treated flour and a water-soluble protein (Japanese Patent Publication No. 11-137198), using various food ingredients Method for improving quality by using water-soluble carbonate as high amylose starch, dextrin, gum and expanding agent when preparing frozen food for microwave cooking (US Pat. No. 5,431,944), egg white to enhance the binding force between fried ingredients and fried clothes There is known a method (eg, Korean Laid-Open Patent Publication No. 2001-47349) after the immersion in liquid.

Conventional techniques for the production of sweet and sour pork in Korea are mainly used to change the food ingredients used as sweet and sour pork ingredients (Korean Patent No. 1997-58593), or pretreatment (Korean Patent No. 1997-9609) and sterilize the produced sweet and sour pork. There has been little research on the frying powder used for sweet and sour pork by the treatment and freezing methods (Korean Patent No. 1992-8354).

In addition, when the sweet and sour pork was manufactured using the conventional technology, the quality and texture of the sweet and sour pork were not expressed, and the quality deterioration occurred remarkably during storage or reheating in the microwave.

The cause of such a phenomenon is that the starch raw material used in the production of sweet and sour pork uses only various kinds of natural starch, and the sweet and sour pork prepared using the conventional sweet and sour frying powder is difficult to give a crispy taste or vice versa. Too hard texture not only lowers the consumer's preference, but also has a disadvantage that can not be easily wet and retain the taste immediately after frying for a long time.

The present inventors continue to study to solve the problems of the prior art as described above find out that by replacing the part of the natural starch with modified starch in the starch raw material contained in sweet and sour fried flour and found that it can effectively solve such problems The present invention has been completed.

Accordingly, an object of the present invention is to use the natural starch and modified starch as a starch raw material, so that the crispy texture unique to sweet and sour pork after frying is not lost for a long time, but is also retained after being reheated in a microwave oven. To provide sweet and sour fried flour that can maintain a crisp texture.

Another object of the present invention by using natural starch and modified starch as a starch raw material is not only to maintain the crispy texture peculiar to sweet and sour pork after frying preparation for a long time, but also after the reheating in a microwave oven To provide sweet and sour tempura using sweet and sour tempura flour that can maintain a crisp texture.

The present invention is based on the starch raw material consisting of 20-40 parts by weight of underground starch, 20-40 parts by weight modified starch and 20-60 parts by weight cereal starch 0.1-2.0 parts by weight of swelling agent and 0.1-2.0 parts by weight of seasoning It is characterized in that the sweet and sour fried powder containing sweet and sour fried.

Starch is a granular natural polymer carbohydrate that is produced in grains, rhizomes, roots and stems by plant photosynthesis. Starch is a linear α-1,4 glucosidic bond. linkage) with 200-600 amylose and 4-5% of many α-1,6 side chain structures, while 50-80 many α-1,4 glycoside bonds. Consists of the composed macromolecule amylopectin.

Starches differ in the rheological properties of natural starches obtained from various plants due to different particle size, amylose / amylopectin composition ratio, molecular weight, fat content, protein composition, phosphoric acid content, etc. Since it is an important ingredient to control the physical properties of food.

However, natural starch is limited to use as a physical property control agent due to internal and external factors that may occur during food manufacturing. Therefore, various natural starches may be mixed according to the purpose, or the molecular structure of the starch may be alpha-treated and acid treated. Physically and / or chemically modified modified starches are used, such as oxidized, oxidized, superoxidized, phosphorylated, octenyl pumpkin, and hydroxylpropylated.

Denatured starch can enhance the binding power with pork or beef used for sweet and sour pork, or can give the sweet and sour taste of sweet and sour pork. It is material.

Underground starch used in the present invention is one or a mixture of two or more selected from the group consisting of potato starch, sweet potato starch or tapioca starch, in the case of the underground starch used in the present invention can give a soft crispness, Degraded starch occurs as time goes by, and modified starch is used to compensate for this.

The modified starch used in the present invention is one or two or more mixtures selected from the group consisting of roasted dextrin, oxidized starch, acid treated starch, esterified starch, etherified starch or crosslinked acetic acid starch. While maintaining the original texture of the fried food, modified starch used in the present invention can be used in the range authorized by the Food Starch Modified regulations of the US FDA and the modified starch regulations of the domestic food additives regulations. To ensure the safety of food.

Basodextrin uses one or two mixtures selected from the group consisting of white dextrin or yellow dextrin, which is less than 500 cps at 50 ° C and 4% concentration using a Brookfield viscometer. desirable.

Oxidized starch is a starch oxidized with 2% or less sodium hypochlorite compared to starch solids. It is preferable to use 500cps or less at 50 ° C and 5% concentration with Brookfield viscometer.For acid treated starch, 25 ~ 42% starch suspension is used. It is preferable to use a low viscosity of 500 cps or less at 50 ° C. and 4% concentration with a Brookfield viscometer with a starch which is heated to a temperature of 20 to 55 ° C., hydrolyzed by addition of sulfuric acid or hydrochloric acid, and washed with water, dehydrated and filtered.

Sodium octenyl zucchini starch is used as esterified starch.The 25-42% starch suspension is heated to a temperature of 20-55 ° C. and the pH is adjusted at 5.0-11.0. It is preferable to use the thing whose substitution degree is 0.001-0.02 with one starch.

The etherified starch uses hydroxypropyl starch or hydroxypropyl cross-linked starch, in which 25-42% starch suspension is heated to a temperature of 20-55 ° C. and pH is adjusted at 5.0-11.0, followed by propylene oxide or / and phosphorus. It is preferable to use the hydroxypropyl group and the crosslinking degree of 1.0-7.0% and 0.01-0.5%, respectively, by adding oxychloride and ether or crosslinking reaction, and refine | purifying starch.

The cross-linked acetic acid starch is a starch that is 25-42% starch suspension is heated to a temperature of 20 ~ 45 ℃, pH is adjusted at 7.0 ~ 10.0, and then added with acetic anhydride or / and adipic acid to ester or / and crosslinking reaction It is appropriate that the acetyl group is 0.5 to 2.5% and the adipic acid group is 0.01 to 0.135%.

Grain starch used in the present invention is one or two or more mixtures selected from the group consisting of corn starch, wheat starch, wheat starch, rice starch or α-starch, so as not to significantly affect the properties of sweet and sour meat according to the present invention. It is preferable to use.

The swelling agent used in the present invention may be a baking powder, and seasonings can be used in the manufacture of food, but salt or sodium glutamate (MSG) is preferably used.

Sweet and sour fried powder according to the present invention can be used as fried foods such as various Chinese dishes, vegetables, shrimps and fish, if necessary, preferably made by adding 100-200% of eggs and water to the fried flour during manufacturing In addition, a small amount of salt, sugars, glutamate, and other seasonings and spices may be added when the frying powder is mixed with water.

Sweet and sour pork according to the present invention is cut to a suitable size before performing the frying operation, soaked in water for about 30 minutes to remove blood and drained pork or beef 1 to 2 times the water in the sweet and sour fried flour according to the present invention Toss in a batter batter with proper fluidity, which is mixed and kneaded, and then fried for 1-3 minutes in 170-200 ℃ oil, cool for 2 minutes and then fry for 1-3 minutes at a temperature of 170-200 ℃ again.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, the following examples and test examples are intended to illustrate the present invention in more detail, and are not intended to limit the scope of the present invention.

<Example 1>

15 parts by weight of sweet potato starch as underground starch, 15 parts by weight of tapioca starch, 15 parts by weight of low-viscosity acid treated starch (viscosity 200cps) as modified starch, 15 parts by weight of sodium octenyl zucchini starch (substitution degree 0.007) and corn starch as cereal starch The frying powder for sweet and sour pork was prepared by mixing 0.5 parts by weight of baking powder, 0.5 parts by weight of salt and 0.5 parts by weight of MSG based on 100 parts by weight of starch raw material consisting of 40 parts by weight.

1.2 times of water was added to the sweet and sour fried powder prepared above, mixed, and then immersed in water to remove blood, and cut into moderately 1 cm thick pork and mixed with pork at 170 ° C. for 2 minutes in oil. Fried, dried, deoiled and fried again at 180-200 ° C. for 2 minutes to prepare sweet and sour fry.

<Example 2>

The sweet and sour fry was prepared in the same manner as in Example 1, but only 30 parts by weight of acid-treated starch (viscosity 500 cps) was used as modified starch.

<Example 3>

Sweet and sour fry was prepared in the same manner as in Example 1, but 30 parts by weight of potato starch as underground starch, 15 parts by weight of acid-treated starch (viscosity 300 cps) as modified starch, waxy hydroxypropyl cross-linked starch (hydroxypropyl group) 6%, crosslinking degree 0.5%) 15 parts by weight and corn starch 40 parts by weight was used.

<Example 4>

Sweet and sour fry was prepared in the same manner as in Example 1, but 20 parts by weight of sweet potato starch, 10 parts by weight of tapioca starch as modified starch, waxy maize acetate crosslinked starch as modified starch (acetyl group 1.5%, adipic acid group 0.1%) 15 By weight, 15 parts by weight of acid-treated starch (viscosity 250 cps) and 40 parts by weight of corn starch were used as cereal starch.

Example 5

Sweet and sour fry was prepared in the same manner as in Example 1, but 15 parts by weight of sweet potato starch, 15 parts by weight of tapioca starch as underground starch, 20 parts by weight of sodium octenyl zucchini starch (degree of substitution 0.01) as modified starch and corn as cereal starch 50 parts by weight of starch was used.

Comparative Example 1

In the same manner as in Example 1 to prepare sweet and sour fried, 100 parts by weight of potato starch was used as the starch raw material of the fried flour.

Comparative Example 2

Sweet and sour fry was prepared in the same manner as in Example 1, but 100 parts by weight of sweet potato starch was used as the starch raw material of the fried flour.

Comparative Example 3

Sweet and sour fry was prepared in the same manner as in Example 1, but 100 parts by weight of tapioca starch was used as the starch raw material of the fried flour.

<Comparative Example 4>

Sweet and sour fried was prepared in the same manner as in Example 1, but 50 parts by weight of sweet potato starch and 50 parts by weight of corn starch were used as the starch raw material of the fried flour.

Comparative Example 5

Sweet and sour fry was prepared in the same manner as in Example 1, but 30 parts by weight of sweet potato starch and 30 parts by weight of corn starch were used as the starch raw material of the fried flour.

<Test Example 1>

The results of sensory evaluation of the crispy texture of the sweet and sour fry after 30 minutes were left at room temperature for 30 minutes in the sweet and sour fry prepared in Examples 1 to 5 and Comparative Examples 1 to 5 and Comparative Example 5 are shown in <Table 1>. It was.

The sensory evaluation was conducted on 20 male and female panelists aged 20-40 years, and the results in <Table 1> represent the average values.

TABLE 1 Sensory evaluation result after fried

division Crisp after cooking Crisp after 30 minutes shape zest hue Comprehensive Evaluation Example 1 ○ ○ ○ ◇ ○ ○ Example 2 ◇ ○ ◇ ○ ○ ◇ Example 3 ○ ○ ○ ◇ ◇ ○ Example 4 ○ ○ ○ ◇ ◇ ○ Example 5 ○ ○ ◇ △ ◇ ◇ Comparative Example 1 ○ △ ○ △ △ △ Comparative Example 2 ○ △ ○ △ △ △ Comparative Example 3 ◇ △ ○ △ △ △ Comparative Example 4 ◇ △ △ △ △ △ Comparative Example 5 ◇ △ △ △ △ △

○: excellent

◇: Normal

△: insufficient

<Test Example 2>

The sweet and sour fry prepared in Examples 1 to 5 and Comparative Examples 1 to 5 were frozen at -25 ° C. for 2 hours, then placed in a plastic bag and sealed for 10 days in a conventional freezer. When cooked on the stove, the sensory evaluation of the crispy texture of fried sweet and sour fry was shown. The results are shown in <Table 2>.

The sensory evaluation was conducted on 20 male and female panelists aged 20-40 years, and the results in <Table 2> represent the average values.

TABLE 2 Sensory Evaluation Results after Frozen Storage

division Crisp after cooking Crisp after 30 minutes shape zest hue Comprehensive Evaluation Example 1 ◇ ◇ ◇ ◇ ◇ ◇ Example 2 ◇ ◇ ◇ △ ◇ ◇ Example 3 ○ ◇ ○ ◇ ○ ○ Example 4 ○ ◇ ◇ ○ ○ ○ Example 5 ◇ ◇ ◇ ◇ △ ◇ Comparative Example 1 ◇ △ △ △ △ △ Comparative Example 2 ◇ △ △ △ △ △ Comparative Example 3 △ △ △ △ △ △ Comparative Example 4 △ △ ◇ ◇ ◇ △ Comparative Example 5 ◇ ◇ △ △ △ △

○: excellent

◇: Normal

△: insufficient

In the case of producing sweet and sour fritters using the frying powder according to the present invention, the sweet and sour frying is improved as time goes by, and even when frozen and cooked easily in a microwave, the inherent flavor, texture and Sweet and sour tempura with excellent color tone can be obtained.

Claims (5)

Sweet and sour pork containing 0.1-2.0 parts by weight of swelling agent and 0.1-2.0 parts by weight of seasoning as an additive based on 100 parts by weight of starch raw material consisting of 20-40 parts by weight of underground starch, 20-40 parts by weight of modified starch and 20-60 parts by weight of cereal starch. Dragon fry powder. delete The method of claim 1, wherein the underground starch is one or a mixture of two or more selected from the group consisting of potato starch, sweet potato starch or tapioca starch, modified starch is a roasted dextrin, oxidized starch, acid treated starch, esterified starch, etherification One or two or more mixtures selected from the group consisting of starch or cross-linked acetic acid starch, grain starch is one or two or more mixtures selected from the group consisting of corn starch, wheat starch, wheat starch, rice starch or α-starch Sweet and sour tempura flour. The method of claim 1, Swelling agent is a baking powder, seasoning is sweet and sour frying powder, characterized in that the salt and glutamate. Sweet and sour fried using sweet and sour fried flour according to any one of claims 1 to 4.