KR101993589B1 - Method for manufacturing of fried food with streusel - Google Patents

Abstract

The present invention relates to a method of preparing fried food coated with streusel, which is capable of maintaining a crispy texture of fried food cooked by coating a frying material with streusel garnish including avocado powder for a long period of time, and satisfying request of preference change of generation enjoying various textures. The method of preparing fried food coated with streusel of the present invention comprises the following steps of: (S10) preparing frying materials; (S20) kneading and spreading batter; (S30) preliminarily frying the frying materials coated with the batter; (S40) coating the fried food with the batter; (S50) sifting 15 to 20 parts by weight of avocado powder, 100 parts by weight of buckwheat powder and corn powder, 5 to 10 parts by weight of sugar, and 20 to 50 parts by weight of sugar to uniformly mix the same, mixing a liquid material obtained by mixing 80 to 100 parts by weight of soybean oil, 20 to 30 parts by weight of starch syrup, 20 to 30 parts by weight of whole egg liquid, and 20 parts by weight of water with the mixture, and mixing streusel with the mixture; (S60) kneading the mixed streusel and molding the same; (S70) topping the molded streusel on the frying materials; (S80) freezing the molded frying materials; and (S90) frying the molded frying materials.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a fried food product,

The present invention relates to a fryer with a straw gel and a method for producing the fryer. The fryer is made by putting a streusel filigree containing avocado powder in a batter-coated frying pan and deep frying the fryer into a straw gel The present invention relates to a fryer embedded with a straw gel and a method of producing the fry, in which avocado powder is added so that various flavors can be felt.

Fried food is heated by cooking oil in a high temperature cooking, while moisture of the material is evaporated while absorbing oil to give a unique flavor. It has been used in most cultures since ancient times, and the history of edible oil in Korea It has been very long since its origin.

Depending on the material, depending on the amount of oil used, various types of fries are being developed depending on the material of the frying pads, and the batter, which is a type of frying pads, is a mixture of flour and water in which a swelling agent, shortening, Eggs, and various spices. It is a term that refers to a thin dough by separating it from a solid dough of elasticity in confectionery baking. Straw easel is made of butter, sugar, flour, etc., and it is known as soboro.

The marketed frying batter mix and deep frying oil have been developed to enhance the function of absorbing less oil and maintaining crispness for a long time. The demand for crispy remains unchanged, but the problem is that it becomes dank as time passes. have.

The frying which combines the straw gel is applied in the confectionery baking area like the frying sobo bread, and the manufacturing technology of the frying sobo walnut cake and the soba sobo hot dog are developed.

In recent years, there has been an increasing demand for healthy eating of processed foods. Accordingly, researches have been actively conducted on finding foods containing active ingredients beneficial to the human body and adding them to foods. Especially, avocado is a nutritious fruit rich in minerals, vitamins, potassium, and polyphenols, and has been attracting attention as a food material because it exhibits biological activities such as antioxidation and antibacterial effects.

In the case of various types of fried food, it is popular as a snack or substitute for food, and various fusion foods are being developed according to the globalization of the food culture. Therefore, it is time to develop a healthy food recipe for new generations and foreigners, because the taste of modern people is changing due to the improvement of palatability that combines fusion food development and global food culture.

KR 101104547 A KR 101446547 A KR 101576216 A

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a frying method in which a fried food after cooking is kept with its inherent taste and crispy texture, It has its purpose.

It is another object of the present invention to provide a fryer embedded with a straw gel, which can meet the requirements for changing the taste of a generation that enjoys healthy and varied texture by adding avocado powder to the straw gel, and a method for producing the fry.

As a means for attaining the above object, it is preferable that the constitution of the present invention is characterized in that the straw gel is fried in which the fried material is stained with the straw gel, and the avocado powder is contained in the straw gel.

The method of the present invention also includes the steps of preparing a frying material; Kneading and applying the batter; Pre-boiling the frying material coated with the batter; Applying a batter to the fried batter; 15 to 20 parts by weight of avocado powder, 5 to 10 parts by weight of salt and 20 to 50 parts by weight of sugar are mixed with 100 parts by weight of buckwheat flour and corn flour, 30 to 30 parts by weight of the granular liquid, 20 to 30 parts by weight of the granular liquid, and 20 parts by weight of the water are mixed to form a straw gel material; Kneading and molding the blended straw gel; Topping the molded straw gel on the frying material; Freezing the molded frying material; And firing the molded frying material.

The composition of the present invention is characterized in that the step of preparing the frying material includes a step of frying a mixture of vegetables such as sweet potato, red pepper, zucchini, sesame leaf, cilantro and chicken, pork, beef meat, seafood such as squid, shrimp, Any one of the ingredients such as red pepper and dumplings can be used.

The constitution of the present invention is characterized in that kneading and coating the batter is characterized in that the frying material is coated with dough including 80 to 100 parts by weight of buckwheat flour, corn flour and 5 to 10 parts by weight of baking powder per 100 parts by weight of water And the frying material coated with the batter can be subjected to a boiling process so that it can be easily cooked to the deep portion according to the thickness and properties of the material. In the frying process after the preliminary boiling process, the batter is once again applied, .

The composition of the present invention is characterized in that the step of blending the above straw gel material comprises, in addition to buckwheat flour and corn flour, powdery material, cereal flour or roasted flour such as rice flour, glutinous rice flour, mung bean flour, wheat flour, starch, Noodle powder, and may be blended with one or more selected from soybean oil, canola oil, grape seed oil, peanut oil, sunflower seed oil, palm oil, and blended cooking oil as a liquid material and at least one of starch syrup, honey, syrup, oligosaccharide, Wherein at least one material selected from the group consisting of fructose, high fructose and egg white is mixed with water and mixed with water. Any one or more of flavoring and coloring materials selected from the group consisting of gardenia pigment, green tea powder, turmeric powder and coffee powder can be added to the above-mentioned materials for taste, aroma and color, and almonds, peanuts, sunflower seeds, , Nuts such as flaxseed, and ham seeds are added.

In the step of kneading and molding the straw gel, the powder material is spread on a wide tray, and the liquid material is uniformly sprayed evenly, and the mixture is kneaded with a hand or a tool to a thickness of 1 to 30 mm It is preferable to knead and form irregularly and naturally lumps, and some of them to be of a fusiform shape such that the flour is left and a part is gathered.

The constitution of the present invention is characterized in that the step of topping the above-described straw gel on the frying material comprises the steps of: sprinkling the molded straw gel on the frying material covered with the batter, gently applying pressure to the frying material, At this time, it is preferable to freeze the freezer at a temperature of minus 18 ° C or less.

The constitution of the present invention is characterized in that the step of firing the molded frying material comprises the step of frying the formed frying material at a temperature ranging from 140 to 200 DEG C to a temperature of from 140 to 200 DEG C, It is preferable to soak the ingredients to be splashed in one oil for 2 to 10 minutes.

The method of manufacturing a deep fryer with a straw gel according to the present invention can be cooked crisply to provide a natural taste and quality of texture of the material, and can meet the preference change demand of a generation enjoying various flavors.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a deep fryer with a straw gel according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, so that those skilled in the art can easily carry out the present invention. Advantages to the objects and effects of the present invention will become more apparent from the description of the preferred embodiments.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory only and are not to be construed as limiting the present invention. And various changes, additions and modifications may be made without departing from the spirit of the present invention.

It is also to be understood that the expressions of terms or words used in the specification and claims are defined based on the principle that the inventor can properly define the concept of a term in order to best describe its invention , Should not be construed in a conventional or dictionary sense and should be construed in a meaning and a concept consistent with the technical idea of the present invention.

A fryer with a straw gel according to a preferred embodiment of the present invention is characterized by containing avocado powder.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a method of manufacturing a deep fryer with a straw gel according to an embodiment of the present invention.

As shown in FIG. 1, the construction of the method of manufacturing a fryer with a straw gel according to an embodiment of the present invention includes steps of preparing a fry material (step S10), kneading and applying a batter to the fry material (S30) of applying the batter to the fried batter (S40), 20 parts by weight of avocado powder and 8 parts by weight of salt to 100 parts by weight of buckwheat flour and corn flour , And 30 parts by weight of sugar are mixed together and mixed with a liquid material obtained by mixing 30 parts by weight of starch syrup, 30 parts by weight of starch syrup and 20 parts by weight of water at room temperature with respect to 80 parts by weight of soybean oil to prepare a straw gel material (S50), kneading and molding the blended straw gel (S60), topping the molded straw gel on the frying material (S70), freezing the molded frying material (S80) One deep-fried dish And a step (S90) of heating the material.

The step of preparing the frying material (S10) may include frying materials such as sweet potatoes, peppers, squash, sesame leaves, vegetables such as chard chowder, and seafood such as chicken, pork, beef meat, squid, shrimp, Any one of ingredients such as red pepper and dumplings with cow can be used. For this example, a sweet potato piece of the same thickness and the same weight of 5 mm was used as a food ingredient of frying.

Next, in the batter dough and application step (S20), a batter mix for commercial frying can be used as a batter mix, and can be selected to match the taste of the main ingredient to be fried and the straw gel. Preferably, 100 parts by weight of water is mixed with 100 parts by weight of mixed powder (buckwheat powder and corn flour in this example) serving as a main ingredient of the straw gel and 5 parts by weight of an expanding agent (baking powder, baking soda) It is preferable to adjust the viscosity. For this example, 1 kg of vowel batter mix (CJ production) and 1000 cc of water at room temperature were kneaded.

Next, in the pre-boiling step (S30), the batter is first applied to the frying material and then fried in the same manner as ordinary frying, so that the color of the frying cloth does not become thicker but the deep portion is fully ripe. As an example of this embodiment, frying oil was produced by using a vowel oil (produced by CJ) and fried at 170 DEG C for 3 minutes.

Next, in step S40 of applying the batter to the pre-boiled deep-fried batter, it is preferable that the batter be thinly coated on the above-described batter. To this end, it is preferable to add water to the batter batter to make it thin. If the water content of the batter dough is too small as compared with the batter dough range, there may be a problem that the batter is cooked thick and the crisp mouthfeel decreases. On the other hand, if the water content is too much, the batter may become thin. There is no particular limitation on the water temperature during kneading, and may be, for example, room temperature.

Next, in step (S50) of mixing the straw gel material, powder materials including 20 parts by weight of avocado powder, 8 parts by weight of salt, and 30 parts by weight of sugar were mixed in a sieve on the basis of 100 parts by weight of buckwheat flour and corn flour, 30 parts by weight of starch syrup, 30 parts by weight of egg starch and 20 parts by weight of water at room temperature are blended with a liquid material.

When adding ingredients for flavor, aroma, and color, it is desirable to add the powder material before shedding it to mix it all over, and when adding nuts, seeds, dried fruits or vegetables, roasted whole grains Is added after the mixing of the powder material in the step S50 is completed and mixed again. The total amount of such auxiliary materials is preferably 1 to 50 parts by weight based on the total weight of the dough, and the total weight does not exceed 50 parts by weight per one weight of the straw gel granules to be molded.

Next, the kneading and forming step (S60) of the straw gel is performed by spreading the powder material blended in the step S50 on a wide tray, sprinkling the blended liquid material evenly, while simultaneously rubbing the powder mixture with the hand . The size of the straw gel can be varied depending on the surface area of the material to be fried, the condition of the dough, the amount of the material to be added, and other preferences, and is manufactured by kneading and molding so as to have an irregular and natural lump with a maximum diameter of 1 to 30 mm. In this embodiment, it is preferable to form the molding into a natural sphere having a diameter of about 7 mm.

Next, in the step of topping the straw gel (S70), a straw gel is laid on a tray, a batter is put on a batter, and a straw gel is sprayed on the top surface to lightly press the straw gel so that the straw gel form is not distorted. If the thickness of the frying material is thick, it should be attached separately on the side. It may be subjected to a freezing step (S80) in order to make the straw gel more stably adhered to the frying material, and it is preferable that the surface is frozen or completely frozen in the freezer below -20 deg.

Next, the cooking step (S90) of the deep fryer may be carried out using common frying oil. Specifically, the cooking oil may be added to the cooking oil such as soybean oil, corn oil, canola oil, grape seed oil, peanut oil, sunflower seed oil, palm oil, These are edible oils with a firing point of 200 ° C or higher. The heating temperature and time should be varied depending on the material to be fried and the main ingredients of the straw gel paste within 140 to 200 ° C, 2 to 10 minutes. In the case of this example, the frying material is hard to get up well at 170 DEG C or higher, and the oil absorbs a lot of oil at 150 DEG C or less. When finalizing the pre-boiled stew easel frying, make sure that the stew easel is well-cooked and the deep portion of the frying material becomes warm. When the frozen straw article frying material is frozen, it is preferable to fry for a longer time at a temperature lower by about 5 ° C than when it is frozen without being frozen. In this example, a 5-mm-thick potato strip topped with a strawberry gel is fried at 165 ° C for about 3 minutes.

(Comparative Example 1)

The manufacturing method of the comparative example 1 according to the above example was the same as that of the example, except that the pre-boiling (S30) process and the batter application (S40) process were not performed and the process was heated at 175 ° C for 4 minutes.

(Comparative Example 2)

In Comparative Example 2, frying was performed without mixing the straw gel material (S50), the dough kneading and molding (S60), and the straw gel process (S70) in the process of the above example.

(Experimental Example 1)

Experiments were carried out on the frying of the frying products prepared in the above examples and comparative examples. The results are shown in Table 1 to see whether the frying clothes were separated when lightly picked up with the forceps. The experiment and the comparative examples were further prepared and stored in the same manner after 2 hours, 4 hours, and 6 hours while standing on a dish with a kitchen towel at room temperature of 20 ° C, .

Piping (Number of Piping / Number of Piping) Example Comparative Example 1 Comparative Example 2 Immediately after boiling 0/10 0/10 1/10 2 hours elapsed 0/10 1/10 1/10 4 hours elapsed 0/10 4/10 2/10 6 hours elapsed 0/10 5/10 2/10

From the results of Table 1, it can be seen that the examples did not separate from the frying material, and in the comparative example, the frying material was separated and the crispness decreased as the time elapsed after the frying. In the case of the frying process in which the boiling process was performed twice, it was confirmed that the material and the blood binding property were better.

(Experimental Example 2) Sensory evaluation

The sensory evaluation of the fried food prepared according to the examples and the comparative examples was evaluated by a rating method of taste 1, flavor, color, crispness and preference 1 point and maximum 10 points. After training on the traits, the evaluation was conducted and then the values for each item were averaged. The results are shown in Table 2. The sensory test values were 10 for very good and 0 for very poor.

Classification flavor incense color Crispy Likelihood Example 8.5 7.5 9.0 9.1 8.8 Comparative Example 1 8.0 7.0 8.6 8.1 8.0 Comparative Example 2 7.8 7.4 8.9 8.5 7.5

 As a result of the results of Table 2, in the case of crispiness, the Example 2 and the Comparative Example 2 in which the second water-boiling process was performed were superior to those in Comparative Example 1. In terms of taste and preference, the strawberry topping process containing the avocado powder Example 1 and Comparative Example 1 were superior to Comparative Example 2. Therefore, the fried strawberry with the avocado powder prepared according to the above example obtained a high sensory score in taste, aroma, color, crispness and overall taste.

Claims (13)

delete A method for manufacturing a deep-fried deep-fried deep-
Preparing a frying material;
Kneading and applying the batter;
Pre-boiling the frying material coated with the batter;
Applying a batter to the fried batter;
15 to 20 parts by weight of avocado powder, 5 to 10 parts by weight of salt and 20 to 50 parts by weight of sugar are mixed with 100 parts by weight of buckwheat flour and corn flour, 30 to 30 parts by weight of the granular liquid, 20 to 30 parts by weight of the granular liquid, and 20 parts by weight of water, to prepare a straw gel material;
Kneading and molding the blended straw gel;
Topping the molded straw gel on the frying material;
Freezing the molded frying material;
And firing said molded frying material,
The step of preparing the frying material may comprise the steps of frying the frying material into a mixture of vegetable such as sweet potato, red pepper, zucchini, sesame leaf, cucumber, and seafood such as chicken, pork, beef meat, squid, shrimp, Red pepper, dumplings, and the like,
In the step of kneading and coating the batter, a dough containing buckwheat flour, 80 to 100 parts by weight of corn flour and 5 to 10 parts by weight of baking powder is applied to the frying material in an amount of 100 parts by weight of water,
The step of preliminarily frying the frying material coated with the batter is carried out by heating at 170 DEG C for 3 minutes,
The step of blending the straw gel material may comprise mixing at least one selected from buckwheat flour and corn flour in addition to one or more selected from cereal flour or roasted cereal flour such as rice flour, glutinous rice flour, mung bean flour, wheat flour, starch, modified starch, Wherein the liquid material is selected from the group consisting of soybean oil, corn oil, canola oil, grape seed oil, peanut oil, sunflower seed oil, palm oil and blended cooking oil and starch syrup, honey, syrup, oligosaccharide, fructose and high fructose Is mixed with at least one material selected from at least one material selected from the group consisting of egg whites and egg whites, and is added together with water, and added to taste, aroma, and color, and selected from among gardenia, green tea powder, turmeric powder and coffee The coloring material is added and the mixture of the almond, the peanut, the sunflower seed, the pumpkin seed, the flax seed, the ham seed Current adding one or more materials selected from the group consisting of and
The step of kneading and molding the blended straw gel material comprises mixing the blended powder mixed with the blended powder in the step of blending the straw gel material while spraying the mixture evenly and uniformly, And kneaded and molded to naturally lump, some of which are powdery and remain in a fusiform form,
Wherein the step of freezing the molded frying material comprises freezing in a freezer at a temperature of -18 占 폚,
The step of firing the formed frying material may include frying in any one of oils selected from soybean oil, corn oil, canola oil, grape seed oil, peanut oil, sunflower seed oil, palm oil, and blended cooking oil heated to 140 to 200 ° C Wherein the raw material is soaked for 2 to 10 minutes. delete delete delete delete delete delete delete delete delete delete delete

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