KR101960691B1 - Method for Manufacturing Fried Meat - Google Patents

Abstract

The present invention relates to a method for drying meat and then frying and frying to prepare a meat fry.
Since the meat fry produced by the method of the present invention is dried and fried after the meat is dried first, not only the batter but also the crispy texture of the meat, the alginic acid coated on the meat surface prevents the dough moisture and the frying oil from permeating into the meat, And the frying clothes are firmly attached to the meat and are not easily separated, and the alginate film on the surface of the meat blocks the meat from the outside air, so that even if the meat fry is stored for a long time, it can not easily be deteriorated.

Description

[0001] METHOD FOR MANUFACTURING Fried Meat [0002]

The present invention relates to a method for drying meat and then frying and frying to prepare a meat fry.

Frying is a typical cooking method that utilizes the convection principle of oil in dry heat cooking method. In order to fry, the material is first put on the frying clothes. It started from the intention to minimize the change of the material in the oil, To a variety of ways.

Chicken meat has been mainly used because of the distinctive smell and texture of each meat, and it is difficult to remove the peculiar smell of each meat, such as pork and beef, other than chicken, It was mainly cooked with sauce, steamed and stir-fried.

In the case of cooked rice cooked for a long time together with various kinds of ingredients, the smell unique to the meat is removed to some extent. However, due to the nature of the recipe for frying the meat itself in a short time, , And there is a problem that the flavor felt due to frying in oil becomes worse.

In addition, when the meat is exposed to heat, the collagen contained in the meat is converted into gelatin, so that the muscle fiber protein is denatured and coagulated to harden the meat. When the heat is cooled after cooking, the protein fiber contained in the meat rapidly There is a problem that deep texture is further intensified.

In addition, crispy texture immediately after frying and frying, but over time, it loses its crispy texture and becomes damp due to external environmental conditions. This is because the juice inside the meat flows into the frying clothes or the external moisture is absorbed into the frying clothes And even if the fry is stored in the sealed container, the moisture released from the meat inside material is present in the sealed container and moves to the frying clothes, resulting in a crispy texture.

In addition, frying oil is absorbed in the frying clothes to absorb excessive calorie and carbohydrate, and the moisture flowing out from the meat lowers the adhesive force of the frying clothes, and the frying clothes are separated from the meat.

In order to solve this problem, Korean Patent Registration No. 0902422 proposes a meat fryer and a method of manufacturing the meat fryer which minimizes the tough texture and hardening phenomenon and prevents the meat from being cooled even when cooled, , Cutting the meat and partially cutting the surface, applying a proteolytic enzyme to the meat surface, aging the meat at a low temperature for 12 to 16 hours, and immersing the meat in an immersion solution in which purified water is mixed with seasoning A step of applying the seasoning powder to the meat to discharge the seasoning powder and the juice, and a step of applying the binding powder obtained by mixing the starch powder and the cereal flour to the meat without juice, the step of applying the frying powder onto the binding powder, .

The present invention eliminates the flesh and shrinkage phenomenon of meat caused by heat by removing the fascia and the skin that connect the muscle tissue of the meat, and performs partial incision and compaction on the surface of the meat to prevent the meat from being touched even when the meat is cooled. The frying powder was applied in duplicate so that the heated oil was not directly contacted with the meat, thereby minimizing loss of seasoning during frying.

In addition, it removes the juice contained in the surface of the meat, preserves the moisture in the meat as much as possible, penetrates deeply into the meat by the high heat conductivity of the water, so that the inside of the meat can be evenly cooked, Thereby enhancing the binding force of the meat and the frying powder by means of the binding powder and preventing the oil from remaining in the meat frying by removing the moisture on the surface of the meat as much as possible, thereby minimizing sensory aesthetics.

However, in order to soften the texture of meat, it is a well known method of removing the scutellum and fascia and applying compaction, sieving, partial incision, application of proteolytic enzyme, and low temperature aging, which is disadvantageous in that it takes a lot of time and manpower. When the fried powder mixed with the grain powder is coated on the frying powder, the same powder can not be adhered well, and even if the double powder of the binding powder and the frying powder is applied, the oil can not be prevented from reaching the meat. In addition, There is a disadvantage that the flavor of meat disappears.

Korean Patent Registration No. 0234113 discloses that the cut portion of chicken meat is cooked in boiling water for 5 to 10 seconds so that only the surface of chicken is cooked and then fried powder is fried and fried to make chicken fries. A method for producing dried chicken fries has been proposed.

The lyophilized chicken fryer has excellent preservability and can be stored for a long period of time. The lyophilized chicken can enjoy a crispy texture since it is freeze-dried. However, during the frying process, the frying oil is absorbed by the chicken, and the lyophilization uses moisture sublimation to remove the moisture of the material , The fried oil absorbed in the chicken is not removed even by freeze drying and the strong taste of the fried food is strong. Since the moisture of the material is removed by the high temperature frying oil and then the moisture is removed by freeze drying again, And the moisture is largely removed by freeze-drying. Therefore, the prepared chicken fry is easily broken when handled and is liable to lose the commerciality.

Disclosure of Invention Technical Problem [8] 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 method of manufacturing meat frying products, in which the texture is crisp and the flavor of the fry is not lowered by the frying oil.

In order to solve the above problems, the present invention provides a method for cutting meat, Drying the dried meat at 40 to 60 DEG C with the cloth and the meat separated from each other; Adding water to potassium alginate and heating to prepare a potassium alginate solution; Applying the potassium alginate solution to the dried meat; Cooling the meat coated with the potassium alginate solution to form an alginic acid film on the meat surface; And frying the meat formed with the alginic acid film by frying and frying the meat.

At this time, it is preferable that the hot air drying is performed by hot air passed through the edible vinegar solution. It is preferable that the hot wind air is dried at 20 ~ 30 ° C before the hot air drying and the cold air drying and the hot air drying are progressed continuously without time difference, desirable.

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Also, it is preferable that the above-mentioned batter is prepared by mixing 80 to 120 parts by weight of at least one powder selected from the group consisting of wheat flour, fried flour and starch powder into 100 parts by weight of water and adding 3-7 parts by weight of soybean flour thereto .

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Since the fried meat produced by the method of the present invention is fried after the meat is dried first, not only the fried food but also the meat has a crispy texture and the alginic acid applied on the meat surface prevents the moisture of the dough and the frying oil from permeating into the meat, Can be maintained.

Also, since the frying clothes are firmly attached to the meat and are not easily separated, the alginate film on the meat surface blocks the meat from the outside air, so that even if the meat fry is stored for a long time, it is not easily deteriorated.

The present invention cuts the meat such as chicken, pork, beef and the like to a suitable size and then cuts it dry, crushes it, applies alginic acid thereto, and fries the batter to make a deep-fried meat.

Meat is mainly composed of protein. Meat protein is rich in essential amino acids, which are not synthesized in the body. There are beef, pork, lamb, chicken, duck meat and pheasant meat. There is a difference in quality depending on the muscle fat, meat color, fat color, texture, and maturity. However, in the present invention, it is not limited to the type, area and quality of meat as frying material.

First, the meat is cut to an appropriate size. The cut size and shape are not particularly limited, and beef, pork, mutton and the like are 0.5 to 1.5 cm × 5 to 10 cm × 1 to 5 cm × length × width), and chicken, duck meat, pheasant meat, etc. can be cut by each site.

It is preferable that the above-mentioned cut meat is used as a base, and the base is preferably simply made of salt. 1 to 5 parts by weight of salt may be added to 100 parts by weight of meat, and pepper, soy sauce, sake, It is also possible to do.

Next, the above-mentioned meat is dried to remove the moisture contained in the meat. By drying the meat, the meat is crisp and crisp, and the meat is removed. The method of drying the meat is not particularly limited, The most favorable hot air drying is preferred.

It is desirable to pass hot air through the edible vinegar and supply it to the meat while the hot air is dried. The vinegar is collected from the liquefaction of the smoke generated when the wood is made into charcoal, It removes waste from the body and emits far infrared rays to activate metabolism. It has a deodorizing power, which removes the gut of meat and has strong sterilizing power. It can suppress the growth of microorganisms and feels like smoke in dried meat. .

As described above, when the hot wind is passed through the edible vinegar solution and then fed to the meat, the vinegar contained in the hot wind while the hot wind dries the meat can improve the flavor of the meat, remove the bitterness and provide the antimicrobial effect. The added effect of wood vinegar is further increased by adding wood vinegar while removing moisture.

Hot air drying is a method in which hot air is brought into contact with foods to dry by evaporation of water by convection heat. As the temperature difference between meat surface and inside is large, cracks are generated on the surface or inside of meat and drying quality is not uniform. There is a disadvantage that the color of the dried meat is darkened.

In order to prevent this, it is preferable that the meat be wrapped in cloth or covered with cloth and then hot-air dried. When the meat is wrapped or covered with hot air, the hot air is first delivered to the cloth, Since the heated air dries the meat, the temperature of the hot air is gradually transferred to the meat, so that a rapid temperature gradient does not occur between the surface and the inside of the meat, thereby suppressing the cracking due to the temperature difference between the inside and the outside of the meat.

In addition, the moisture evaporated from the meat is first trapped inside the cloth, and then discharged through the fine gap of the cloth, so that the moisture remains in the cloth for a certain period of time, so that the humidity does not change rapidly in the cloth interior space, The drying quality is uniform and the low pressure is formed in the fine gaps of the fabric due to the hot air velocity passing through the surface of the fabric so that the moisture containing air in the cloth inner space is smoothly discharged to the outside of the cloth .

In addition, since the cloth covers or covers the meat, moisture released from the meat is immediately absorbed by the cloth, so that the meat dries more quickly, and the cloth enclosing the meat is wet by the juice, so the temperature of the hot air directly affects the meat Since the moisture inside the meat is constantly discharged to the surface, the color change of the meat is reduced during the drying process.

In order to make the meat dry more uniformly, it is preferable that the cloth is not in direct contact with the meat but spaced apart by a certain distance. For example, the cloth is supported by a supporting stand, While being supplied in a direction parallel to the cloth.

When the meat and the cloth are in contact with each other, the temperature of the hot air is transmitted to the cloth and the temperature of the cloth is directly transferred to the surface of the meat by conduction so that the temperature difference between the meat surface and the inside increases. After drying, the hot air temperature is transferred to the meat through convection by the air circulation inside the cloth after conduction through the cloth, so that rapid temperature change of the meat is suppressed and the hot air temperature can be uniformly transmitted to the meat.

Also, when hot air is supplied in a direction parallel to the cloth, the direction of the hot air and the direction of the fine holes formed in the cloth are perpendicular to each other, so that the Bernoulli effect can be maximized and the moisture-

In order to further make the meat dry more uniformly, it can be dried by hot air before hot air drying, and it is preferable that cold air and hot air are gradually replaced while the cold air drying and hot air drying proceed sequentially without time difference.

When the meat is first dried by cold air, the moisture of the meat is slowly moved to the surface by the cold wind, and then the moisture inside the meat is vaporized and removed by the hot air, so that the deviation rate of the moisture removal rate of the meat is reduced, The occurrence is suppressed and the color change is reduced.

When the hot air is dried, the temperature of the hot air is suitably 40 to 60 ° C. If the hot air is dried before the hot air is dried, the temperature of the cold air is preferably 20 to 30 ° C.

When the meat is completely dried, the frying cloth is fried and fried. The powder material used for the frying cloth may be mixed with the frying powder, the frying powder, the starch powder and the like. To 120 parts by weight may be mixed to prepare a batter batter.

Rigor mortis occurs when meat is shrunk and hardened after a certain period of time after slaughter, and then autolysis occurs in which the constituents of the meat are decomposed by the action of enzymes contained in the tissues . When the meat fry of the present invention is stored for a long period of time, the meat protein is degraded by the autolytic enzyme, and the taste of the meat is changed, and the meat quality may be altered.

In order to prevent this, it is preferable to add soy flour to the frying batter, and 3 to 7 parts by weight of soybean flour may be added based on 100 parts by weight of water. The soybean may contain a protease inhibitor which inhibits the action of the proteolytic enzyme ), So that it is possible to increase the preservability of meat frying by inhibiting autolysis of meat proteins by autolytic enzymes.

Soybean flour is rich in protein. Soybean vegetable protein, together with animal protein in meat, lowers the blood cholesterol level and causes arteriosclerosis , And heart disease. In addition, soybean is an alkaline food, which can reduce harmful effects of acidic food, such as meat, on the human body. Therefore, soybean meal pulverized with soybean may increase the nutritional value of meat fry It makes the taste succulent and makes it clear.

Since the batter is kneaded with flour, fried flour, starch powder, etc., when the batter is put on the dried meat, the moisture of the batter becomes permeable to the dried meat, and if it is fried, the moisture of the batter is removed by the dry heat of the frying oil Since the water impregnated into the meat can not be removed, the frying cloth exhibits a crispy texture, and the meat has a damp texture, which causes the crisp texture of the fried meat to be degraded as a whole, and, if the meat absorbs moisture, .

In order to prevent this, in the present invention, alginic acid is applied to dried meat, then fried and fried, and the alginic acid applied on the surface of the meat serves to prevent the moisture of the batter from permeating into the meat.

Alginic acid is a kind of polysaccharide contained in seaweeds. It is a very useful health food material because it has functions such as suppression of cholesterol absorption, heavy metal discharge, and formal action. Alginic acid does not dissolve in cold water but shows a very high viscosity due to melting in hot water.

After adding water to alginic acid and heating it to a viscous solution state, the dried meat is immersed in alginic acid solution or alginic acid solution is sprayed on dried meat to apply alginic acid solution to the meat surface. After application, The water in the algae is evaporated and removed and the remaining alginic acid is gradually cooled and hardened to form a film on the surface of the dried meat.

The alginate film prevents the moisture of the frying cloth from permeating into the dried meat to prevent the dry meat from becoming damp, and if the fried meat is fried in the frying oil, the alginate polymer constituting the film due to the high temperature of the frying oil is viscous So that the frying clothes are firmly fixed to the meat through alginate.

In addition, since the moisture is removed from the frying oil during the frying process, frying oil is formed in the frying puddle through which the frying oil can permeate into the dried meat. However, since alginate has oleophobicity, the alginate film blocks the meat from the frying oil In addition, the oxygen in the outside air can be brought into contact with the meat through the pores during storage of the prepared meat fry, but since the alginate membrane blocks the meat from the outside air, the oxidation of the meat is prevented Thereby improving the shelf life of the meat fry.

In addition, since sodium is used as salt in meat, it is pointed out that sodium component of salt is caused by adult disease and it is now a social problem. Alginate is released into the form of sodium alginate in combination with sodium and can be induced by salt And the alginic acid applied on the meat surface is converted to sodium alginate, which is combined with the salt added to the meat and easily soluble in water. When the batter is coated with the batter, the sodium alginate is dissolved by the moisture of the batter, So that the frying clothes are more adhered to the meat.

In addition, when hot air is passed through the edible vinegar during hot air drying, the organic acid contained in the wood vinegar converts the alginic acid to soft and soft, and the moisture remaining in the meat after the hot air drying is vaporized at the high temperature frying temperature, It can be removed by passing through, so the meat can have a crunchy texture.

Potassium alginate may be used as the alginic acid solution. The potassium alginate solution is tacky so that the meat and the frying clothes are bound together. When the prepared meat fry is consumed, potassium alginate reacts with stomach acid to decompose into alginic acid and potassium, And it discharges to the outside of the body. Potassium also has a function of discharging sodium in the body to the outside of the body, so that it is possible to further prevent the occurrence of adult diseases caused by the salt used in the liver.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

The chicken's head, hair, chicken legs, and viscera were removed, cleaned and cut to the appropriate size, and 3% of the weight of chicken was sprinkled with salt.

The tray was placed in a tray for 1 hour so as to be in a dry place, and dried in a drying chamber for 3 hours by hot air at 50 ° C.

Alginic acid and drinking water were mixed at the same weight ratio, and then heated to dissolve alginic acid. Then, the dried chicken was immersed in the dried chicken, and naturally cooled.

Wheat flour and drinking water were mixed at the same weight ratio and kneaded. Then, the dough was applied to the cooled chicken coated with the alginic acid, and fried for 100 seconds in the frying oil heated at 175 ° C to produce deep-fried chicken.

≪ Example 2 >

In Example 1, chicken fry was prepared in the same manner as in Example 1, except that the chicken in the tray was covered with cloth, the support was supported under the cloth to prevent the chicken from touching the cloth, and then the chicken was hot-air dried.

≪ Example 3 >

In the same manner as in Example 1 except that the hot air was first dried in a cold air at 25 ° C for 1 hour and then the air temperature was gradually raised to 50 ° C and the hot air was dried at 50 ° C for 3 hours, Fry.

<Example 4>

In Example 1, chicken fry was prepared in the same manner as in Example 1, except that soy flour was added to the dough in an amount of 2.5 wt%.

&Lt; Example 5 >

In Example 1, chicken fry was prepared in the same manner as in Example 1, except that potassium alginate was used instead of alginic acid.

&Lt; Comparative Example 1 &

In Example 1, chicken fry was prepared in the same manner as in Example 1, except that the raw chicken was immersed in an alginic acid solution as it was without drying, and the batter was dipped and fried.

&Lt; Comparative Example 2 &

In Example 1, chicken fry was prepared in the same manner as in Example 1, except that the dried chicken was dipped in dough without being immersed in an alginic acid solution.

&Lt; Test Example 1 > Pick-up ratio measurement

The pick-up rate is a numerical value indicating the degree of binding of the dough to the chicken. In each of Examples 1 to 5 and Comparative Examples 1 and 2, the weight of the chicken before dough is measured, and the dough is put on the dough. And the weight was measured. The measurement was repeated three times, and the average value was calculated as shown in the following formula.

Pickup rate (%) = {(Weight of chicken with dough - Weight of chicken before dough) / Weight of chicken before dough} × 100

Pickup rate measurement result Pickup rate (%) Example 1 27.7 Example 2 28.1 Example 3 28.3 Example 4 28.8 Example 5 29.5 Comparative Example 1 24.2 Comparative Example 2 21.7

Table 1 shows that the picking rate of Example 5 in which potassium alginate solution was coated on the surface of chicken chicken was the highest and that of Comparative Example 2 in which alginic acid was not applied on chicken chicken surface was the lowest, And Comparative Example 1 in which the dough was applied showed the next lowest pick-up rate.

Since alginic acid is dissolved in heated water and potassium alginate is dissolved in water at room temperature, when they are applied to chicken meat and cooled, alginic acid hardens and potassium alginate remains viscous, so that Example 5, in which potassium alginate is coated, It is judged that the pickup ratio is higher than the embodiment.

Comparing Comparative Example 2 with the Examples, the Example shows that alginate coated on the surface of chicken is melted due to a high frying temperature to bind chicken and fried batter dough, whereas Comparative Example 2 does not apply alginic acid to the surface of chicken, As shown in Fig.

In Comparative Example 1, since the alginic acid solution was applied to the raw chicken, it was judged that the moisture contained in the raw chicken interfered with the binding of chicken and alginic acid to lower the pick-up rate. Therefore, It can be seen that it attaches more stably to the chicken through the alginic acid component.

&Lt; Test Example 2 > Measurement of separation rate of frying clothes

The separation rate of the frying clothes indicates the degree of separation of the chicken surface and the frying clothes from the prepared frying chicken, and is considered to be caused by the binding force between the chicken and the frying batter and the difference in the contracting force when frying. The greater the separation rate of the frying liquor, .

The chicken fry prepared in the above Examples and Comparative Examples were cut, and the separated partial length between the frying pan and the surface of the chicken and the total length of contact between the frying pan and the chicken were measured. The measurement was repeated three times, Respectively.

Fryer separation rate (%) = length of separated part / total length × 100

Results of measurement of separation rate Fryer separation rate (%) Example 1 18.6 Example 2 18.1 Example 3 17.5 Example 4 18.2 Example 5 15.3 Comparative Example 1 24.6 Comparative Example 2 22.4

As shown in Table 2, the separation rate of the frying clothes of Example 5 was the lowest, Comparative Example 1 was the largest, and Comparative Example 2 was the next largest. As in Example 5, when the surface of chicken was coated with potassium alginate solution and dough was applied, It is believed that potassium alginate did not easily separate after the chicken and dough were firmly tied and fried.

In the case of the comparative example, it is known that the moisture of the raw chicken decreases the binding force of alginic acid (Comparative Example 1), and when the alginic acid solution is not applied to the surface of the chicken, the frying clothes are separated from the chicken due to the difference in contraction force between the chicken and the batter have.

&Lt; Test Example 3 >

The amount of frying oil absorbed by the chicken in the process of frying was measured in the chicken fry of Examples 1 and 5 and Comparative Examples 1 and 2 as shown in Table 3 below.

The weight of dried or raw chicken before immersion in alginic acid (potassium) solution was measured, and the weight of chicken from which the fried chicken was removed from the prepared chicken fry was measured, and repeatedly measured three times and the average value was calculated according to the following formula.

Absorption rate (%) = {(Weight of chicken removed from fryer - Weight of dried or raw chicken) / Weight of dried or raw chicken} × 100

Result of absorption rate measurement Absorption rate (%) Example 1 5.5 Example 5 7.2 Comparative Example 1 -1.2 Comparative Example 2 12.6

Alginic acid (potassium) was applied to the surface of the chicken, and after dipping and frying, the frying clothes were removed. Part of the alginic acid (potassium) remained on the surface of the chicken, and a slight error occurred in the calculation result. The absorption rate of 5.5% is thought to be the result of residual alginic acid, so it is estimated that the fried oil is not absorbed in the substantially dried chicken.

In Example 5 in which the potassium alginate solution was applied, it was judged that the potassium alginate solution was a viscous liquid, so that a very small amount of frying oil was absorbed into dried chicken in the process of frying. In Comparative Example 1, The weight of the chicken after frying was estimated to be lower than that of the chicken before frying. In Comparative Example 2, the amount of frying oil was absorbed in the dried chicken because the alginate film was not present.

When the dried chicken is fried, the alginic acid (potassium) solution is applied to the surface of the chicken, and when the batter is fried, the alginic acid component forms a film or acts as a barrier to prevent the fried oil from being absorbed into the dried chicken, The texture can be maintained.

&Lt; Test Example 4 >

The taste, flavor, texture and overall taste of the prepared chicken fry were measured by a five-point scale method and the average value thereof was shown in Table 4 below

Sensory test result flavor incense Texture Overall likelihood Example 1 4.1 3.7 4.0 3.9 Example 2 4.1 3.8 4.1 4.0 Example 3 4.0 3.7 4.2 4.0 Example 4 4.3 3.9 4.0 4.1 Example 5 3.9 3.7 3.8 3.8 Comparative Example 1 3.5 3.4 3.3 3.4 Comparative Example 2 3.5 3.6 3.6 3.6 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

In Table 4 above, the Examples were rated better than the Comparative Examples overall, but Example 5 was slightly lower in taste and texture than the other Examples due to the sticky feeling of potassium alginate.

In Comparative Example 1, the crispness of the dried chicken was not felt and the smell of the raw meat was felt. In Comparative Example 2, since the alginic acid was not used, in the process of frying, the chicken tasted of the chicken was dried And there was a lot of opinion that it had a damp texture when chewed.

Therefore, when frying meats such as chicken meat, the meat is first dried to give a crunchy texture, and then the alginic acid is coated on the surface of the dried meat so that the frying oil can not be infiltrated into the meat during the frying process, It can be seen that the crisp texture can be maintained and the flavor of the fry can be improved.

In the overall likelihood, the example was evaluated from the comparative example, and the merchantability of the chicken fried product manufactured by the method of the present invention was confirmed.

Claims (7)

Cutting meat and cutting it;
Drying the dried meat at 40 to 60 DEG C with the cloth and the meat separated from each other;
Adding water to potassium alginate and heating to prepare a potassium alginate solution;
Applying the potassium alginate solution to the dried meat;
Cooling the meat coated with the potassium alginate solution to form an alginic acid film on the meat surface; And
And frying the meat formed with the alginic acid film by frying and frying the meat. The method according to claim 1,
Wherein the hot air drying is performed by hot air passed through an edible vinegar solution. delete delete The method according to claim 1,
Wherein the cold air drying is performed at 20 to 30 ° C before the hot air drying, and the cold air drying and the hot air drying are successively performed without a time lag so that the cold air and the hot air are gradually replaced. The method according to claim 1,
Wherein the batter is prepared by mixing 80 to 120 parts by weight of at least one powder selected from the group consisting of wheat flour, fried flour and starch powder into 100 parts by weight of water, and adding 3 to 7 parts by weight of soybean flour thereto. &Lt; / RTI &gt; delete