KR100556783B1 - Addition agent of batter-fried food powder and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a frying powder additive and a method for producing the same, and more particularly, to an additive which can be used for frying powder by immersing millet and sorghum in spices and coloring with food coloring.

The present invention aims to provide a frying powder additive comprising a millet and sorghum with spices and food colorings and containing them as an active ingredient in a frying powder additive based on a known flour.

In order to achieve the above-mentioned object, the manufacturing method of the frying powder additive of the present invention comprises the steps of immersing and heating by adding soaked millet and sorghum to 100 parts by weight of spice-added water,

Coloring the millet and sorghum after coloring by adding a pigment,

After the coloring of millet and sorghum is completed, the step of slow drying.

Description

Addition agent of batter-fried food powder and manufacturing method

The present invention relates to a frying powder additive and a method for producing the same, and more particularly, to an additive which can be used for frying powder by immersing millet and sorghum in spices and coloring with food coloring.

Tempura is a dish of vegetables, fish, meat, and other ingredients that are fried in flour and then fried in boiling oil. There are many ways to prepare tempura, but usually, flour, salt, eggs, and water are mixed to make thin flour paste. Then, the flour paste is filled with fried ingredients and fried in boiling oil.

Tempura is crispy when ingested, and it is especially popular with children because of its sweetness, so it is widely used as a snack for children at home or in snack shops. Nowadays, many kinds of tempura dishes using various ingredients have been developed, and not only children but also adults enjoy eating tempura. As the number of people who enjoy tempura increases, fried foods are becoming more than just snacks for children.

In the past, they made fried foods simply as children's snacks, but nowadays many people like fried foods, so that the crispy taste of fried foods lasts longer. I'm making it.

Among fried chicken, fried chicken is loved by both children and adults and is suitable for family snacks. In recent years, the market for fried chicken has increased and several franchisees have been operating. However, there is no proper technique for flour dough and fried flour, which are ingredients for obtaining delicious fried chicken.

Millet rice is the fruit of Joe, which has been considered as an old crop in Korea since ancient times, and it was cultivated instead of plowed rice in the mountainous areas where droughts are easily tolerated. Although Joe is not a global crop, it has been grown nationwide since Korea, but nowadays, it is grown in a very small area due to changes in diet. Looking at the classification and varieties of birds, spring roots are divided into spring and summer roots and grouse, and depending on the nature of the seeds, they are divided into tea and meso. Along with rice and barley, Joe is used for mixing stocks, and is used for malt, rice cake, shochu and silk grass, and bird feed.

Sorghum is a perennial plant with a monocotyledonous rice plant, and there are mesu and chasusu depending on the difference in the starch properties of the milk. It grows well in poor or dry land, and the crude species (早 生 種) is the shortest growing period among the grains (禾 穀類), and can be harvested about 80 days after sowing. Sorghum rice has carbohydrates as its main ingredient, so it is used as raw material for malt, confectionery, rice cake, and liquor in addition to food, and leaves and stems are used as feed.

The present invention is to process the millet and sorghum so that they are included as an additive in the frying powder, using the frying powder containing these additives to make these additives chew texture and various flavors in the frying production, the taste, color of the frying To improve the sensory such as.

The present invention is to process millet and sorghum with spices and food coloring to include them as additives of fried flour so that these additives chew texture and various flavors in the production of fried using fried flour containing such additives To improve sensory properties such as taste and color of tempura.

Accordingly, an object of the present invention is to provide a frying powder additive and a method for preparing the frying powder, which are processed from millet and sorghum with spices and food coloring and contain them as an active ingredient.

On the other hand, the frying powder additive of the present invention is to provide a seasoning sauce that can be added to the conventional seasoning sauce for frying to improve the sensuality, such as taste, aroma, color and premise of the seasoning sauce.

In order to achieve the above-mentioned object, the manufacturing method of the fried flour additive of the present invention is a step of immersing and heating by adding soaked millet and sorghum to 100 parts by weight of spice-added water,

Coloring the millet and sorghum after coloring by adding a pigment,

After the coloring of millet and sorghum is completed, the step of slow drying.

In the above spices, orange, strawberry, grape, lemon, apple, banana, cherry, peach, apricot or plum flavored spices, chocolate, mustard, cinnamon powder, lemon peel, curry powder, caramel Chop, Cumin, Paprika, Pepper, Pepper, Nutmeg, Ginger, Clove, Coriander, Cumin, Dill, Fennel, Turmeric, Cardamom, Oregano, Dill, Vanilla One or more than one can be used.

Spice-added water is used to increase the concentration of spices in order to make the scent of millet and millet scents more preferred. More preferably, 100-100 parts by weight of the spice contains 70-100 parts by weight of the spice-added water. It should be -100%. If the concentration of the spices added water is less than 70% is not preferable because it takes a long time to include the flavor of the spices in millet and sorghum. In order to make the flavor of spice more quickly included in millet and sorghum, millet and sorghum can be heated in spiced water. Such heating conditions are not particularly limited and can be selected and performed by those skilled in the art. For example, the heating conditions may be heated at a temperature of 60 to 80 ℃ for 1 to 3 hours.

The millet and millet can be flavored with spices to heat it, and then tinted to improve the visual sensory properties of millet and millet. Such coloring can be performed using an food coloring. In the present invention, food coloring may be used as long as it is chemically synthesized with natural coloring and can be used as food coloring. As an example of such food coloring, food coloring green No. 3, food coloring red No. 2, food coloring red No. 3, food coloring blue No. 1, food coloring blue No. 2, food coloring yellow No. 4, food coloring yellow No. 5, turmeric, Gardenia, saffron, chlorophyll any one selected from, or two or more may be selected and used. At this time, the color of millet and sorghum is preferred to color the millet and sorghum for 4 to 5 hours as the favorite color of children or adolescents, the main consumer of frying.

After milling, millet and sorghum are dried at 10 to 30 rpm at a temperature of 60 to 80 ° C. In such drying conditions, if the drying temperature is less than 60 ° C., the drying time of the colored millet and sorghum is long, and if it is dried above 80 ° C., there is a fear that the coloring of the millet and sorghum is peeled off. In addition, if the drying speed is less than 10rpm takes long drying time of millet and sorghum, if it exceeds 30rpm there is a risk that the millet and sorghum is broken or destroyed. Therefore, milled rice and sorghum that have been colored are preferably dried at a low speed of 10 to 30 rpm at a temperature of 60 to 80 ° C.

On the other hand, the frying powder additive of the present invention prepared in the above is a frying powder mainly known flour, containing 5 to 20 parts by weight of millet and 5 to 20 parts by weight of sorghum with respect to 100 parts by weight of flour. Can be used as

In the present invention, millet and sorghum used as additives of fried flour are preferably added 5 to 20 parts by weight based on 100 parts by weight of flour, the main ingredient of fried flour.

When less than 5 parts by weight of millet and sorghum are used with respect to 100 parts by weight of wheat flour, there is a problem that the functionality of chewing texture and taste of these additives is reduced when frying is added using millet and sorghum. When more than 20 parts by weight of millet and sorghum are used with respect to 100 parts by weight of wheat flour, the organoleptic and sensation of taste and taste of these additives are not improved when using frying powder containing millet and sorghum. Sex may decrease. Therefore, millet and sorghum used as the frying powder additive of the present invention is preferably added 5 to 20 parts by weight with respect to 100 parts by weight of flour, which is the main ingredient of the frying powder.

The above-mentioned millet and sorghum flavored with the scent of the spice are added to the fry powder which is made of known flour, and can be used during frying. Fried flour containing the millet and millet additives can be used as fried flour for dough or fried powder for fried chicken, vegetable fried, fried fish, fried shrimp, pork cutlet, fish cutlet, beef cutlet, etc. .

In addition, the scent of the scented and colored millet and sorghum may be added to the sauce, such as chicken, pork, beef, lamb, including fried chicken to improve the sensory of the sauce. At this time, the flavor of the scented milled rice and millet is preferably added 5 to 20 parts by weight with respect to 100 parts by weight of sauce. If less than 5 parts by weight of millet and sorghum each use less than 5 parts by weight of seasoning sauce, it is insufficient to improve the functionality of the seasoning sauce, the use of more than 20 parts by weight can reduce the functionality of the seasoning sauce. Therefore, the millet and sorghum, which are flavored and flavored with spices of the present invention, are added in an amount of 5 to 20 parts by weight based on 100 parts by weight of seasoning sauce.

Hereinafter, the contents of the present invention will be described in detail through production examples, examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Manufacture example 1>

70 parts by weight of cloves were added to 100 parts by weight of water to prepare water to which the concentration was 70%. The clove was added to immerse the millet and sorghum so that the water was immersed and heated at 80 ℃ for 1 hour so that the flavor of the clove in the millet and sorghum.

After heating, food coloring red No. 40 was added to the clove-added water to color millet and sorghum for 4 hours.

After the coloring of millet and sorghum was completed, low-speed drying was carried out at 15 rpm at a temperature of 70 ° C. to obtain millet and sorghum, which had a clove-flavored taste and colored red.

<Manufacture example 2>

Except that 80 parts by weight of vanilla was used as a spice and food coloring yellow No. 4 was used, the millet and sorghum were obtained using the same method as in Preparation Example 1, with the vanilla flavor being yellow and colored yellow.

Example 1 Preparation of Fried Chicken (1)

Fried chicken was prepared in the following steps (1) to (5).

(1) In frying flour mainly containing wheat flour, 2.5 parts by weight of millet obtained in Production Example 1, 2.5 parts by weight of millet and 2.5 parts by weight of millet obtained in Production Example 2, and 2.5 parts by weight of millet based on 100 parts by weight of flour. And mixed to prepare a fried powder.

(2) The inside of the chicken with the hair removed was cut to remove invisible parts such as internal organs and blood. Chickens were removed from the head, wings, legs, and breasts, and then washed with water.

(3) Pour 100 times the weight of the frying powder prepared in (1) to pour twice the weight of the frying powder to make a paste-shaped frying cloth, and the chicken prepared in (2) was evenly spread on the frying cloth.

(4) Sprinkle the fried powder of the above (1) evenly on the chicken with fried cloth so that the fried chicken on the surface of the chicken is not visible, and then press it by hand to combine the fried powder with the fried cloth.

(5) Fried chicken with fried cloth and fried powder was put in heated oil at 170 ° C. to prepare fried chicken.

Example 2 Preparation of Fried Chicken (2)

In the frying powder mainly containing flour, 5 parts by weight of millet rice, 5 parts by weight of millet and 5 parts by weight of millet obtained in Production Example 2, and 5 parts by weight of millet are mixed with 100 parts by weight of flour. Fried chicken was prepared in the same manner as in Example 1, except that the frying powder was prepared and used.

Example 3 Preparation of Fried Chicken (3)

In the frying powder mainly containing flour, 10 parts by weight of millet obtained in Preparation Example 1, 10 parts by weight of millet and 10 parts by weight of millet obtained in Preparation Example 2, and 10 parts by weight of millet are mixed with 100 parts by weight of flour. Fried chicken was prepared in the same manner as in Example 1, except that the frying powder was prepared and used.

<Control>

Fried chicken was prepared in the same manner as in Example 1, except that a frying premix (product of CheilJedang), which is commercially available, was used as the fried chicken powder.

<Test Example 1> Fried chicken sensory test

For the fried chicken prepared in Example 1 to Example 3 and the fried chicken of the control was subjected to sensory test for taste, aroma, overall preference and the results are summarized in Table 1 below.

The sensory test was carried out on a five-point scale by 30 sensory evaluation personnel (15 males and 15 females) who had worked in food-related fields for more than three years.

Table 1. Sensory test results

Item flavor incense Overall preference Example 1 4.0 4.1 4.05 Example 2 4.3 4.2 4.25 Example 3 4.1 4.3 4.20 Control 3.7 3.9 3.80

* In Table 1, the values of taste and aroma are the values obtained by dividing the total of sensory evaluation agent scores by the number of people and rounding off to the second decimal place.

* In Table 1, the numerical value of overall preference is the value of taste and aroma, divided by 2.

In Table 1, the lower the value, the poorer the sensory performance, and the higher the value, the better the sensory.

<Test Example 2> seasoning sauce sensory test

5 parts by weight of millet rice obtained in Preparation Example 1, 5 parts by weight of sorghum and 5 parts by weight of millet rice obtained in Preparation Example 2, and 5 parts by weight of sorghum were added to mustard sauce based on 100 parts by weight of mustard sauce used as a fried chicken spice sauce. It was used as a control and just pure mustard sauce as a control. Sensory test for taste, aroma, color, and overall acceptability of the experimental sauce sauce 100g and the control sauce sauce 100g and the results are summarized in Table 2 below.

The sensory test was carried out on a five-point scale by 30 sensory evaluation personnel (15 males and 15 females) who had worked in food-related fields for more than three years.

Table 2. Sensory Test Results

Item flavor incense color Overall preference Experiment 4.1 4.4 4.3 4.3 Control 3.9 3.7 3.8 3.8

* In Table 2, the values of taste, aroma, and color are calculated by dividing the total of sensory evaluation agent scores by the number of people and rounding off to the second decimal place.

In Table 2, the numerical values of the overall preference are the values of taste, aroma, and color, divided by three, and rounded to two decimal places.

In Table 2, the lower the value, the poorer the sensory performance, and the higher the value, the better the sensory.

As shown in Table 1, the fried chicken of Examples 1 to 3 prepared using the fried flour to which the fried flour additive of the present invention is added, has a taste, aroma, and overall taste as compared to a fried chicken prepared using conventional fried flour. It can be seen that the same functionality is excellent.

In addition, the fried flour additive of the present invention is excellent in functionality such as taste, aroma, color and overall taste of seasoning sauce even if it is added to the seasoning sauce of fried chicken in addition to fried flour, which gives excellent functionality when ingesting fried chicken. It can be seen that.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

Claims (7)

In the production of known fried powder additives, Adding and heating the millet and millet to 100 parts by weight of spice-added water, After heating, add food coloring to color millet and sorghum, Method of producing a frying powder additive comprising the step of drying after the coloring of millet and millet. The method of claim 1, wherein the spices are orange, strawberry, grape, lemon, apple, banana, cherry, peach, apricot or plum flavored spices, chocolate, mustard, lemon peel, curry, Of fried flour additives, characterized in that any one or more selected from cardamom, cumin, paprika, pepper, nutmeg, ginger, cinnamon, cloves, coriander, cumin, fennel, turmeric, cardamom, oregano, dill, vanilla Manufacturing method. According to claim 1, food coloring is food coloring green No. 3, food coloring red No. 2, food coloring red No. 3, food coloring blue No. 1, food coloring blue No. 2, food coloring yellow No. 4, food coloring yellow No. 5 , Turmeric, gardenia, saffron, chlorophyll any one selected from or two or more methods for producing a frying powder additive. The method of claim 1, wherein the heating is performed at 60 to 80 ° C. for 1 to 3 hours, and the coloring is performed for 4 to 5 hours. The method of claim 1, wherein the drying is carried out at 10 to 30rpm at a temperature of 60 ~ 80 ℃. In fried flour mainly made of known flour, Fried rice flour, 5 to 20 parts by weight of millet and sorghum prepared by the method of claim 1, respectively, based on 100 parts by weight of flour. In known fried chicken sauce, Seasoning sauce added 5 to 20 parts by weight based on 100 parts by weight of millet and sorghum sauce prepared by the method of claim 1.