KR101721564B1 - BREAD CRUMBS for fried food AND METHOD FOR MANUFACTURING bread crumbs for fried food - Google Patents

Abstract

The present invention relates to bread crumbs for frying and a production method thereof. The production method thereof includes: a step of making dough mixing prepared raw materials; a step of molding the dough made in the step of making dough and forming a molded dough; a step of fermenting the molded dough during a predetermined period of time; a forming step of putting the molded dough having finished the fermentation step in an oven, heating the molded dough, and then baking bread; and a step of crushing the bread made through the forming step. Accordingly, the present invention enables fried food to have particular colors, thereby being able to add aesthetic sensibility to fried food, raise appetites of people eating food, and maintain color even after high-temperature frying.

Description

TECHNICAL FIELD [0001] The present invention relates to bread crumbs for frying,

The present invention relates to bread crumbs for frying, and more particularly to bread crumbs for frying and a method for producing the bread crumbs, which are buried on the outer surface of bread crumbs for the purpose of exhibiting a crispy texture in the production of foods that are fried in high temperature oil.

The pattern of eating habits of modern people is increasing due to changes in preference and food intake pattern of food as the food processing industry develops. Fried food refers to food that has been fried in hot oil, either with the ingredients in place or with a fried batter, and frying is the fastest and simplest way to cook food. Here, a fry batter is a thin dough that is applied to a fry material, and mainly affects the appearance, flavor, volume and texture of the fry.

Currently, various techniques for frying batter that can be used for frying are being provided. Korean Patent Laid-Open Publication No. 2010-0018782 relates to a frying powder, and more particularly, to a frying powder, in which meat is cut into pieces such as chicken, shrimp fried pork cutlet, pork cutlet, fish cutlet, Bifuku cuttle, sweet and sour pork meat and mixed with wheat flour and starch Discloses a frying powder composition comprising 0.5 to 10 parts by weight of an oak powder in preparing a frying powder used for frying cooking which is heated by boiling cooking oil after applying the frying powder. The frying powder according to the above prior art can remove the unpleasant taste of the raw materials such as meat, and the frying dish can exhibit crisp texture and a pleasant taste.

Here, various known techniques, including the above-mentioned prior arts, provide a technique for frying batter to improve the texture or taste of frying dishes, and by allowing the frying dish to exhibit a specific color, No technology has been provided to help the appetite of the appetite.

Korea Patent Publication No. 2010-0018782

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a bread crumb for frying and a method of manufacturing the bread crumb that can add a sense of beauty to the frying dish by allowing the frying dish to exhibit a specific color.

The present invention also provides a frying bread crumb capable of displaying a red color of the frying dish and capable of binding the appetite of the snacker, and a method for producing the same.

The present invention also provides a frying bread crumb capable of maintaining a red color even after cooking at a high temperature, and a method for producing the same.

Other objects of the present invention will become apparent from the following description of preferred embodiments.

According to an aspect of the present invention, there is provided a method for manufacturing bread crumbs for frying, comprising: a kneading step of mixing prepared raw materials and kneading; A dough molding step of molding the dough formed by the kneading step to form a dough molding; A fermentation step of fermenting the dough molding for a predetermined time; A baking step of baking the bread by heating the dough-shaped body after the fermentation step in an oven; And a crushing step of crushing the bread formed through the baking step; .

In one embodiment, the kneading step may be performed by mixing raw materials including flour, salt, sugar, yeast, fatty food, a metering agent, an acidity adjusting agent, and a coloring matter.

In one embodiment, the kneading step is performed at a temperature of between about 89.8 and about 90.9 weight percent wheat flour, about 1.4 to about 1.6 weight percent salt, about 0.9 to about 1.1 weight percent sugar, about 2.6 to about 2.8 weight percent yeast, about 1.4 to about 1.6 weight percent margarine, 0.08 to 0.12% by weight of an acidity controlling agent, and 1.6 to 2.0% by weight of a colorant.

In one embodiment, the pigment may include at least one of a paprika pigment and a red ginseng pigment.

In one embodiment, the kneading step is performed at a temperature of between about 89.8 and about 90.9 weight percent wheat flour, about 1.4 to about 1.6 weight percent salt, about 0.9 to about 1.1 weight percent sugar, about 2.6 to about 2.8 weight percent yeast, about 1.4 to about 1.6 weight percent margarine, , 0.08 to 0.12 wt% of an acidity control agent, 1.4 to 1.6 wt% of a paprika pigment, and 0.2 to 0.4 wt% of a red ginseng coloring agent may be mixed and kneaded.

In one embodiment, the dough forming step may divide the dough formed by the kneading step into 450 to 550 g units to form a dough molding.

In one embodiment, the fermentation step comprises a first fermentation step of fermenting the dough molding in a fermenter for a predetermined time; And a second fermentation step of molding the dough-shaped body after the first fermentation step and then fermenting at a temperature of 27 to 33 degrees Celsius for 35 to 45 minutes.

In one embodiment, the baking step may include baking the baked dough after the fermentation step in an oven at a temperature of 175 to 185 degrees Celsius for 35 to 45 minutes.

In one embodiment, the crushing step further comprises a low temperature aging step in which the bread formed through the baking step is cooled at a room temperature of 15 to 25 degrees Celsius, and then aged at a low temperature for a preset time in a refrigerator at 1 to 6 degrees Celsius, The bread having undergone the low temperature aging step can be pulverized using a net of 6 to 23 mm.

According to another aspect of the present invention, a bread crumb for frying includes a kneading step of mixing and kneading prepared raw materials; A dough molding step of molding the dough formed by the kneading step to form a dough molding; A fermentation step of fermenting the dough molding for a predetermined time; A baking step of baking the bread by heating the dough-shaped body after the fermentation step in an oven; And a crushing step of crushing the bread formed through the baking step; And a method for producing the fried bread crumb.

By allowing the frying dish to exhibit a particular color, the present invention can add aesthetics to the frying dish.

In addition, the present invention enables the frying dish to exhibit a red color, so that the appetite of the dishwasher can be enhanced.

In addition, the present invention can maintain a red color even after cooking at a high temperature.

1 is a flow chart for explaining a bread crumb manufacturing method according to the present invention.
2 is a flow chart for explaining a method for manufacturing a frying bread crumb according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof. Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart for explaining a bread crumb manufacturing method according to the present invention. Meanwhile, in the present invention, bread crumbs for frying means bread crumbs for frying, which is used for frying in a high temperature oil buried in the outer surfaces of various kinds of food such as pork, chicken, fish and the like.

Referring to FIG. 1, the method for producing fried bread crumbs according to the present invention includes a dough step S110, a dough molding step S120, a fermentation step S130, a firing step S140, and a crushing step S150. Hereinafter, each step of the method for producing fried bread crumbs according to the present invention will be described in more detail.

1. Dough step (S110)

First, the prepared raw materials are weighed and mixed according to the blending ratio, and the mixed water is kneaded with the purified water. Here, the mixed raw materials can be kneaded using a kneader.

Here, the raw materials may include flour, salt, sugar, yeast, fatty foods, metering agents, acidity modifiers and pigments. Meanwhile, known products such as flour, salt, sugar, yeast, fatty food, metering agent, acidity regulator and pigment according to an embodiment of the present invention may be used, Components, manufacturing process, and the like.

In one embodiment, the purified water may be introduced at a rate of 55-60% of the weight of the blended raw materials. For example, 33 to 35 liters of purified water may be added to 60 kg of mixed raw materials. However, the present invention is not intended to limit the scope of the present invention, and the amount of the purified water to be added may vary depending on the manufacturing environment such as temperature, humidity, etc., so that the optimum ratio should be determined according to the manufacturing environment at the time of manufacturing .

In one embodiment, the flour may include at least a portion of the potato flour, and may preferably be a potato flour.

In one embodiment, the fatty food may comprise at least one of butter and margarine, and may preferably be margarine.

In one embodiment, the metering agent may include a strength agent, glucose, a glycerin fatty acid ester, and sodium stearyl lactate. In the meantime, in the present invention, a known weighing agent can be used as described above. In the preparation of the frying bread crumbs according to the present invention, the weighing agent is selected from the group consisting of 63% high strength, 25% hydrous crystalline glucose, 5% glycerol fatty acid ester, And 3% of sodium stearyl lactate, and a known product (product name: gamma plus) containing an enzyme preparation.

In one embodiment, the pigment may correspond to a natural pigment. Here, the pigment may include at least one of a paprika pigment and a red ginseng pigment, and may preferably include both a paprika pigment and a red ginseng pigment. In one embodiment, the paprika pigment may correspond to a red paprika pigment. On the other hand, in the present invention, the red paprika pigment and the red ginseng pigment can be a known product as described above, and are not limited to the contents, names and specific kinds of paprika and red pepper.

The bread crumbs for frying according to an embodiment of the present invention may show red color as a whole by adding red paprika pigment and red fungus pigment, and the fried bread crumb that has been completed through the manufacturing process described below may be colored red Can be maintained.

In one embodiment, the raw material is selected from the group consisting of 89.8 to 90.9% by weight of the flour, 1 to 1.4% by weight of salt, 0.9 to 1.1% by weight of sugar, 2.6 to 2.8% by weight of yeast, 1.4 to 1.6% by weight of margarine, 0.08 to 0.12 wt% of an acidity control agent, and 1.6 to 2.0 wt% of a colorant. Here, the coloring matter may include at least one of a red paprika pigment and a red ginseng pigment.

In another embodiment, the raw materials are selected from the group consisting of: 89.8 to 90.9% by weight of potato flour, 1.4 to 1.6% by weight of salt, 0.9 to 1.1% by weight of sugar, 2.6 to 2.8% by weight of yeast, 1.4 to 1.6% by weight of margarine, % Of an acid controlling agent, 0.08 to 0.12 wt% of an acidity controlling agent, 1.4 to 1.6 wt% of a paprika dye and 0.2 to 0.4 wt% of a red ginseng coloring agent.

As a result of the sensory test, 90.4 wt% of wheat flour, 1.5 wt% of salt, 1.0 wt% of sugar, 2.7 wt% of yeast, 1.5 wt% of margarine, 1.0 wt% of metering agent, 0.1 wt% of an acidity control agent, 1.5 wt% The bread crumb prepared by the following manufacturing process exhibited the highest degree of preference. Also, as a result of a comparison test, the frying process was performed at a temperature of 180 to 200 degrees Celsius for 8 to 12 minutes It was shown to maintain the red color even though it passed.

As a result of the comparison test, in the case of the conventional frying powder, when the frying process is performed for 2 to 4 minutes in the oil of 180 to 200 degrees Celsius, the color changes to black and the texture is hardened. On the other hand, The fried bread crumb produced according to the present invention showed a red color and a crispy texture at the same time even when it was subjected to a frying process for about 10 minutes.

2. Dough molding step (S120)

The dough formed by the kneading step S110 is formed into a predetermined shape to form a dough molding.

In one embodiment, the dough formed by the kneading step S110 may be divided by a predetermined amount to form a circular dough molding. Here, the dough can be divided into units of 450 to 550 g to form a dough molding.

3. Fermentation step (S130)

In the dough molding step (S120), the molded dough molding is fermented for a preset time.

In one embodiment, the fermentation step (S130) may comprise a first fermentation step and a second fermentation step.

First, the fermentation step (S130) may include a first fermentation step of fermenting the dough molding product in a fermenter for a predetermined time. Here, in the first fermentation step, the dough-shaped body divided into 450 to 550 g units may be put into a fermenter to proceed the fermentation process. In one embodiment, the first fermentation step may be conducted at a temperature of 27 to 33 degrees Celsius for 10 to 20 minutes.

Next, the fermentation step (S130) may include a second fermentation step of molding the dough molding after the first fermentation step and then fermenting for a predetermined time. Here, the dough-shaped body after the first fermentation step is molded through a molding machine and then molded into a predetermined shape, and the fermentation process can be performed at 27 to 33 degrees Celsius for 35 to 45 minutes.

4. Firing step (S140)

After the fermentation step (S130), the dough molding is placed in an oven and heated to bake the bread.

In one embodiment, the dough molded through the fermentation step (S130) can be baked in an oven by heating at 175-185 degrees Celsius for 35-45 minutes.

5. Grinding step (S150)

The bread formed through the firing step (S140) is pulverized into particles having a predetermined size.

In one embodiment, the grinding step (S150) may further comprise a low temperature aging step in which the bread formed through the baking step (S140) is aged at a low temperature before grinding the bread.

Here, in the low-temperature aging step, the bread formed through the baking step is cooled at a room temperature of 15 to 25 degrees Celsius, and then the low-temperature aging is performed in a refrigerator at 1 to 6 degrees Celsius for a predetermined period of time. In one embodiment, the bread that has undergone the low temperature aging step can be milled using a mesh of 6 to 23 mm.

In one embodiment, bread crumbs pulverized into particles of a predetermined size can be packed into a sealing body in a fixed amount.

Hereinafter, the bread crumb for frying according to one embodiment of the present invention and the method for producing the same are described in detail with reference to FIG. Hereinafter, a bread crumb for frying according to a preferred embodiment of the present invention and a manufacturing method thereof will be described with reference to FIG.

2 is a flow chart for explaining a method for manufacturing a frying bread crumb according to an embodiment of the present invention. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention and are incorporated in and constitute a part of this application.

1. Dough step (S210)

A flask containing 90.4 wt% of flour, 1.5 wt% of salt, 1.0 wt% of sugar, 2.7 wt% of yeast, 1.5 wt% of margarine, 1.0 wt% of metering agent, 0.1 wt% of an acidity control agent, 1.5 wt% , And a predetermined amount of purified water (at a ratio of 55 to 60% of the weight of the mixed raw materials) in consideration of the manufacturing environment is added to the mixed raw materials to be kneaded.

2. Dough molding step (S220)

The dough formed by the kneading step (S210) is divided into units of 500 g to form a circular dough molding.

3. The first fermentation step (S230)

The dough molding divided into 500 g units is put into a fermenter, and the fermentation process is performed. The fermentation process can be carried out at a temperature of 30 degrees centigrade for 10 to 20 minutes.

4. Molding step (S240)

The dough molding body having undergone the first fermentation step (S230) is long-molded through a molding machine and then hand-formed into a predetermined shape.

5. Second fermentation step (S250)

The dough molding after the molding step (S240) is fermented at 30 degrees Celsius for 40 minutes.

6. Firing step (S260)

After the second fermentation step (S250), the dough molding is placed in an oven and the bread is baked by heating at 180 DEG C for 40 minutes.

7. Low temperature aging step (S270)

The bread formed through the firing step (S260) is sufficiently cooled at room temperature, and then matured at low temperature for a preset time in the refrigerator.

8. Grinding step (S280)

The bread which has undergone the low temperature aging step is crushed using a net of 6 to 23 mm to form bread crumbs. Here, crushed bread crumbs are injected in a predetermined amount into a sealing body and packed.

The bread crumbs for frying produced according to one embodiment of the present invention exhibit a red color and are embedded in the outer surfaces of various foodstuffs. Even if they are subjected to a frying process at a high temperature, they are kept in a black color, It can add a sense of aesthetics and can enhance the appetite of the dishwasher.

It will be apparent to those skilled in the relevant art that various modifications, additions and substitutions are possible, without departing from the spirit and scope of the invention as defined by the appended claims. The appended claims are to be considered as falling within the scope of the following claims.

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Claims (10)

A method for producing bread crumbs for frying,
A kneading step of kneading the prepared raw materials;
A dough molding step of molding the dough formed by the kneading step to form a dough molding;
A fermentation step of fermenting the dough molding for a predetermined time;
A baking step of baking the bread by heating the dough-shaped body after the fermentation step in an oven; And
A pulverizing step of pulverizing the bread formed through the baking step;
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The dough step
1.0 wt% of flour, 1.5 wt% of salt, 1.0 wt% of sugar, 2.7 wt% of yeast, 1.5 wt% of margarine, 1.0 wt% of metering agent, 0.1 wt% of an acidity control agent, 1.5 wt% of paprika dye and 0.3 wt% Kneading the raw materials,
The dough molding step
The dough formed by the kneading step was divided into units of 500 g to form a dough molding,
The fermentation step
A first fermentation step of fermenting the dough molding at a temperature of 27 to 33 degrees Celsius for 10 to 20 minutes in a fermenter; a step of molding the dough molding product after the first fermentation step, 2 fermentation step,
The firing step
The dough molded product after the above fermentation step was placed in an oven, and the bread was baked by heating at 180 DEG C for 40 minutes,
The grinding step
Further comprising a low temperature aging step in which the bread formed through the baking step is cooled at a room temperature of 15 to 25 degrees Celsius and then aged at a low temperature for a preset time in a refrigerator at 1 to 6 degrees Celsius, Wherein the crumbs are ground using a net of 23 mm.
delete delete delete delete delete delete delete delete A bread crumb for frying produced by the method according to claim 1.

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