KR102058273B1 - Manufacturing method of frying powder - Google Patents

Abstract

The present invention relates to a frying powder and a method of manufacturing the same, which can use a fried food as a functional food, is superior to the existing fried food in terms of visual aspects, the fried clothes are not easily removed, the texture unique to the fried food even for a long time storage Can be maintained.

Description

Manufacturing method of fried flour {MANUFACTURING METHOD OF FRYING POWDER}

The present invention relates to a frying powder and a method for producing the same. More specifically, it is a frying powder used for frying dishes, which relates to a frying powder that can provide nutritionally and pharmacologically active ingredients to a frying dish, and that can preserve the texture of the frying dish even if stored for a long time, and a method for producing the frying powder. will be.

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 fry, but in general, flour, salt, eggs, and water are mixed to make flour dough, then the ingredients are fried and fried, the starch powder is immersed in water, and the white fish is fried. Method and the like.

Conventional tempura dishes are crispy when consumed, and because of their sweetness, they are especially used by children for snacks at home or near school, and on the other hand, they are used as snacks for adults in small bars. Various fried foods have been developed so that not only children but also adults enjoy eating fried foods. As the number of people who enjoy deep-fried food of both sexes grows, 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 the crispy taste of fried foods lasts longer. It is improving sex.

Fried foods are made by mixing fried flour with water to make a batter, then fry vegetables and fish on a batter and fry them in edible oils. Young women are concerned about their diet, while older people are concerned about high cholesterol levels. There is a tendency to be reluctant and the efforts of industry and culinary experts continue to improve.

Korean Patent Publication No. 10-2001-0016368 discloses fried chicken powder for fried chicken, which is mixed with wheat flour, starch, pepper, salt, red pepper, garlic, anti-hardening sugar, L-glutamate and natural flavor and chitosan. There is a need for the development of deep-fried foods that can satisfy the purchasing needs of consumers who are pursuing quality and diversification according to the improvement of quality and diet.

Therefore, it is possible to use a fried food as a functional food, excellent in visual aspects than the existing product, and the development of fried powder that can maintain a unique texture even for long-term storage of fried food.

(Patent Document 1) KR10-2001-0016368 A1

It is an object of the present invention to provide a frying powder and a method for producing the same, which can use a frying dish as a functional food.

Another object of the present invention is to provide a tempura powder and a method for producing the same, which are superior to conventional tempura dishes in terms of visual aspects, and are not easily removed, and retain the texture of the tempura dish even when stored for a long time.

In order to achieve the above object, the frying powder according to an embodiment of the present invention is a frying powder for preparing a dough of a frying dish, the frying powder is flour; Starch powder; Glutinous rice flour; Swelling agent; Sodium L-glutamate; Natural pigments; And herbal powders.

The fried flour includes flour, and based on 100 parts by weight of the flour, 40 to 80 parts by weight of starch flour, 5 to 20 parts by weight of glutinous rice flour, 10 to 30 parts by weight of swelling agent, 5 to 10 parts by weight of sodium L-glutamate formulation Part, 1 to 10 parts by weight of the natural pigment and 1 to 10 parts by weight of the herb powder.

The starch flour may be selected from the group consisting of corn starch, potato starch, sweet potato starch and mixtures thereof.

The herb powder is Fennel powder, Jasmine powder, Sage powder, Thyme powder, Rosemary powder, Lemon balm powder, Basil powder, Dill ) Powder, Parsley powder and mixtures thereof.

The natural pigment may be selected from the group consisting of strawberry powder, blueberry powder, green tea powder, gardenia powder and mixtures thereof.

The swelling agent may be a baking powder.

Method for producing a frying flour according to another embodiment of the present invention 1) flour; Starch powder; And mixing the glutinous rice powder to produce a base powder; 2) separating the base powder of step 1) using a 20 to 30 mesh sieve; And 3) a swelling agent in the base powder separated in step 2); Sodium L-glutamate; It may include the step of adding a natural pigment and herbal powder, and mixing.

Hereinafter, the present invention will be described in more detail.

Fried powder according to an embodiment of the present invention is a fried powder for preparing a dough of a fried dish, the fried powder is flour; Starch powder; Glutinous rice flour; Swelling agent; Sodium L-glutamate; Natural pigments; And herbal powders.

Tempura flour is used to make tempura dishes. Mix tempura flour, water, refined salt, and eggs, mix, make tempura batter, add vegetables, fish, etc., dress in tempura, and fry in boiling oil. Manufacture.

Tempura flour is used to make tempura cloth for tempura dishes.

Fried flour in the present invention is flour; Starch powder; Glutinous rice flour; Swelling agent; Sodium L-glutamate; Natural pigments; And herbal powders.

Flour from fried flour; Starch flour and glutinous rice flour are the most basic ingredients for making fried dough.

Flour is a powder made by grinding wheat grains. It contains a high percentage of starch made of polysaccharide carbohydrates. Wheat is called "clean", "white", or "brown" when the gluten content is high depending on the type, and is called "soft" or "weak" when the gluten content is low. Strong flour or bread flour is a flour that has a high gluten content and retains its shape when baked. Soft wheat flour is relatively low in gluten and is characterized by fine grain. Soft wheat is divided into cake flour, which has the lowest gluten content, and pastry flour, which has a slightly higher gluten content than cake flour.

The wheat flour means a powerful component when divided based on the content of gluten. When mixed with water, the flour is crushed by gluten, a protein that acts as a glue between the flour particles, resulting in a dough.

The reasons why fried foods retain their crispy texture are as follows. When hot ingredients contain fried dough, the moisture that could not get into the gluten evaporates first. Gluten and poorly soluble moisture, which is involved in making gluten, do not evaporate well in hot heat. For this reason, the frying cloth that uses gluten-rich flour for frying batter has less water and oil exchange that influences the taste and texture of the frying. Therefore, the use of a force component, the moisture contained in the fried clothes can be removed, it can be crispy fried.

The starch flour is selected from the group consisting of corn starch, potato starch, sweet potato starch and mixtures thereof, more specifically corn starch, but is not limited to the above examples.

The starch powder is a starch powder, and is a natural polymer obtained by polymerizing a plurality of α-glucose molecules in a carbohydrate by glycosidic bonds. It is different from glucose, which is a structural unit. It is found in many seeds and roots of plants. Crystals of starch in the cells of higher plants, or extracts of it, are commonly called starch. The appearance and properties of starch kernels vary considerably depending on the type of plant from which they originated. Starch extracted from corn is called cornstarch. This powder is called starch powder. Starch particles are very hard crystalline forms, but when mixed with water and heated, they loosen while absorbing moisture. The starch particles enchanted in this way facilitate the penetration of digestive enzymes and consequently increase digestibility.

In order to make a deep-fried dough, by the gluten contained in the flour basically plays a role of pool between the incidence, it is possible to manufacture in the form of the dough. However, when fried dough is made using only flour, there is a problem that the texture of the fried dishes is somewhat lowered when frying.

In the present invention, in addition to the flour, starch powder and glutinous rice powder were added to further improve the texture of the fried flour.

The swelling agent is a baking powder, a material that swells the dough of wheat flour when making bread, bread, etc., and is made of fine white powder. When the chemical in the baking powder reacts with the liquid in the air, it produces carbon dioxide, which is trapped in the dough. When heat is applied, the dough will swell as carbon dioxide expands. As described above, when a tempura dish is prepared using the swelling dough using the baking powder, the crispy texture unique to the tempura dish is increased.

That is, the fried dish is cooked in a form in which fried food is coated on the surface of a material such as vegetables or fish, and the fried food is prepared by heating the fried dough by boiling oil. When the baking powder is added to the batter and swelled as described above, after it is manufactured as a fry cloth, bubbles are contained therein, so that the crispy texture can be utilized.

The natural pigment is selected from the group consisting of strawberry powder, blueberry powder, green tea powder, gardenia powder, and mixtures thereof, more specifically gardenia powder, but is not limited to the above examples.

Typical fried dishes have a yellowish color. This tempura batter is generally white, and the color of the oil used for the frying dish is yellow, which is yellowish color by the oil.

Thus, by using a natural pigment in the fried powder, it is possible to give a color that can make the texture.

Gardenia jasminoides for.Grandiflora is an evergreen shrub belonging to the locust family and grows up to 2m in height. Glossy leaves face each other, but sometimes 3 sheets with flat leaf edges. Flowers 5 ~ 8cm in diameter are white and bloom one by one at the end of the branches from June to July. 6 flower leaves and stamens, 1 pistil. Hexagonal fruit with pointed ends ripens yellowish yellow with six calyx pieces attached to the upper part around September.

The dried fruit is called Gardenia or Sanchija. It is used as an anti-inflammatory, diuretic, or hemostatic agent in oriental medicine, or used for the treatment of jaundice. It is used when dyeing yellow cloth or radish or using yellow candles or ashes as a mordant. It has a flowery scent and is planted as garden water in the south. The country of origin is China, and Korea is believed to have entered before the Goryeo Dynasty. It grows well in half shade or shady moist areas.

If you use gardenia powder as a natural pigment, the batter will be yellow, and if you make a batter with a yellowish batter, you can fry the ingredients and make a tempura dish.

Conventionally, the fried foods can exhibit a more vivid yellow color than the conventional fried foods, which have a yellowish color.

Typically, HERB is derived from the Latin word "herba," which means green grass. Ancient nations used incense and herbs, and in modern times, health, eatable, and refresh. It is used as a compound word of beauty.

All herbs are used for two purposes, medicinal and culinary. Herbs are generally used to give a natural flavor and have a unique aroma and taste.

Herbs are used differently in different countries for different culinary traditions. Generally speaking, herbs are considered to be foreign grasses, but they have been growing in our land for a long time. Fragrant wild grasses such as lilies and peppermint were planted in the backyard around the jangdokdae to prevent scents from smelling around.

In addition, herbs are rich in vitamins and minerals, and they act as digestive, astringent, diuretic, antiseptic, and antibacterial with various pharmacological ingredients, so that they can be dissolved in warm water and drink with tea or remove the smell of meat or fish internal organs. It can change the taste of sour taste and is especially used in the West.

Thus, in the fried powder of the present invention, in order to use the inherent taste and aroma of herbs, and to provide various pharmacological components of the herb in a fried dish, it may include herb powder.

The herb powder is Fennel powder, Jasmine powder, Sage powder, Thyme powder, Rosemary powder, Lemon balm powder, Basil powder, Dill ) Powder, Parsley powder and mixtures thereof, and more particularly parsley powder, but is not limited to the above examples.

Fried powder according to an embodiment of the present invention, in addition to the constituents, preferably may further comprise one selected from the group consisting of olive leaf powder, black yeast, white powder, kelp powder and mixtures thereof.

In general, fried foods are fried foods, and the taste of oil is felt, and those who do not like the taste of oil are reluctant to fry. Thus, the present invention further comprises a herb powder and the olive leaf powder, black yeast, dongjak powder, kelp powder, and a mixture thereof, to remove the sense of taste by the oil, and various Pharmacological ingredients are to be provided through a fried dish.

The history of the olive leaf began thousands of years ago in ancient Egypt. Olive leaves have a powerful oxidative effect that helps treat skin wound infections, strengthen the immune system, and excel in respiratory and bronchial diseases such as colds. It also regulates cholesterol and blood sugar and improves overall body energy and health. This is because the oleuropein in the olive leaf component protects damaged tissues in the human body.

As above, in order to maintain the good efficacy of the olive leaf, the fried flour of the present invention may comprise olive leaf powder. A small amount of olive leaf powder may be included in the constituents of the fried powder to remove the sensational taste peculiar to the fried dish, and at the same time, to provide good efficacy of the olive leaf.

In addition, in addition to the useful components of the olive leaf powder than when using only the olive leaf powder alone, when used in combination with the black yeast, white powder and kelp powder, it is possible to maximize the taste of the fried dishes.

The black yeast (Aureobasidium pullulans) is known to be excellent in moisturizing, elasticity, atopic pruritus. Black yeast, like baking powder, is contained in fried powder, and the fried powder is mixed with water to swell to produce a fried dough, thereby producing a lot of bubbles when preparing fried dishes, thereby improving the texture A state plays a role. Rather than using only the baking powder added for bubble generation, the crispy texture can be maintained even if the fried food is stored for a long time. In addition, the high concentration of beta glucan, when ingested, is not digested in the stomach, down to the intestine to increase the intestinal immunity, lowering cholesterol has the effect of reducing heart disease.

The rumeus (Rumex crispus L.) is a perennial herb growing in marsh, 30 ~ 80cm high, stem grows straight, purple color grows on green background, and root is thickened. The leaves are lanceolate or oblong and wavy at the edges. The flower is light green and cone-shaped at the end of June-July branches. Fruits are triangulated with achenes and surrounded by three fireflies.

The dry grass powder may be used by drying the leaves, pulverizing the dried leaves in a powder form.

The larvae powder has been used in medicine in the private sector, and is known to be particularly effective in diseases such as insecticides, diarrhea, fever, each disease, edema, jaundice, constipation and skin diseases. When a small amount of dry powder, which has been used as a conventional medicine, is mixed with the fried powder, the active ingredient of the dry powder can be provided through a fried dish, and the texture of the fried dish can be utilized and the sense of taste can be removed. .

The kelp is a seaweed belonging to the brown algae kelp, kelp, and attaches to the rock to breed as spores. It is characterized by having thick leaves about 2 ~ 3mm thick and inhabiting only one and the boreal coast. It is said to inhabit the northern part of the east coast, Hokkaido, Tohoku coast, Kamchatka Peninsula and Sakhalin Island. Although it was not naturally inhabited in the south-south region of Korea, large-scale aquaculture is produced from the east coast to the south coast, and the Jeonnam region, mainly Wando, accounts for most of the total production.

Kelp is active in metabolism, has the effect of quickly recovering stamina, has the effect of removing debris and toxins in the body, and improves vascular disease.

To provide such an effective effect, it is possible to remove the sense of taste of the fried food, when manufacturing the fried food, it can produce the effect that the fried clothes are not easily removed, may include kelp powder.

The fried flour of the present invention further includes one selected from the group consisting of olive leaf powder, black yeast, white bean powder, kelp powder, and mixtures thereof, thereby improving the texture of the fried dish and removing the tasteful taste of the fried dish. At the same time, keep the fried clothes from removing them easily.

Fried powder according to an embodiment of the present invention includes a flour, with respect to 100 parts by weight of the flour, starch flour 40 to 80 parts by weight, glutinous rice powder 5 to 20 parts by weight, swelling agent 10 to 30 parts by weight, L- 5 to 10 parts by weight of sodium glutamate preparation, 1 to 10 parts by weight of natural pigment, and 1 to 10 parts by weight of herbal powder.

If the starch powder is included in less than 40 parts by weight, or if the glutinous rice powder is included in less than 5 parts by weight, there is a problem that the crispy texture of fried foods fall, containing more than 80 parts by weight of starch powder, or 20 weight of glutinous rice powder When included in excess of part, the content of starch powder and glutinous rice flour is excessively included compared to the flour, there is a problem that the production of fried dough is not easy.

The swelling agent is to provide a crispy texture of the fried food by swelling the fried dough during manufacture of the fried dough, if less than 10 parts by weight, there is a problem that the crispy texture falls, and includes more than 30 parts by weight If you do, the problem is that the frying clothes of the frying dish break easily.

The natural pigment is added to the color of the fried food, when included in less than 1 part by weight, there is a problem that the desired color does not appear, when included in excess of 10 parts by weight, too dark color appears, rather than texture Can be dropped.

The herb powder is to provide a pharmacological effect in addition to the unique aroma and taste of the herb, when included in less than 1 part by weight, there is a problem that can not feel the aroma and taste of the herbs, when included in excess of 10 parts by weight Too much herbs can make your food taste bitter.

In addition, what is further selected from the group consisting of olive leaf powder, black yeast, chinja powder, kelp powder and mixtures thereof is included in 0.4 to 0.8 parts by weight, preferably 0.1 to 0.2 parts by weight of olive leaf powder, It may be included in 0.1 to 0.2 parts by weight of black yeast, 0.1 to 0.2 parts by weight of a dry grass powder and 0.1 to 0.2 parts by weight of kelp powder.

The olive leaf powder, black yeast, squirrel powder, and kelp powder are added in small amounts to remove the sensational taste of the fried food and serve to make the crispy texture.

Thus, if less than 0.1 parts by weight of the olive leaf powder, less than 0.1 parts by weight of the white powder and less than 0.1 parts by weight of kelp powder, there is a problem that the effect of removing the sense of taste of fried food is inferior, 0.2 parts by weight of olive leaf powder When included in excess of more than 0.2 parts by weight of the dry powder, and more than 0.2 parts by weight of kelp powder, due to the excessive inclusion of the component, a fine bitter taste may appear in the fried food, it may cause the texture.

Method for producing a frying flour according to another embodiment of the present invention 1) flour; Starch powder; Mixing the glutinous rice flour to produce a base flour; 2) separating the base powder of step 1) using a 20 to 30 mesh sieve; And 3) a swelling agent in the base powder separated in step 2); Sodium L-glutamate; Natural pigment and herb powder; and mixing.

Step 1) is to prepare a base powder, the base powder is flour; It is prepared by mixing starch powder and glutinous rice powder. The mixed base powder is separated using a 20 to 30 mesh sieve, which is intended to use only the particles of a constant particle, when the particle size is uneven, to prepare a fried dough, and to fry the vegetables, fish and other ingredients At the time of mixing with, the adhesion decreases and the texture of the tempura dish may be inhibited.

In order to prevent this problem, only a powder having a constant particle size is selectively cooked using a sieve to prepare a base powder.

Preferably 1) wheat flour; Starch powder; Mixing the glutinous rice flour to produce a base flour; 1-1) warming the base powder to a temperature of 40 to 60 ℃; 1-2) crushing the heated base powder to produce coarse particles; 2) separating the base powder of step 1-2) using a 20 to 30 mesh sieve; And 3) a swelling agent in the base powder separated in step 2); Sodium L-glutamate; It may include the step of mixing and mixing the natural pigment and herb powder and pepper powder.

When the base powder, which is a fine particle, is made into coarse particles through the steps 1-1) and 1-2), when the frying dish is manufactured, the graininess of the particles may give a more crispy texture, resulting in an overall texture. Enhancing effects may be seen

After the base powder is prepared, a swelling agent; A frying powder is prepared by mixing L-glutamic acid sodium preparation, gardenia powder and herb powder. At this time, the olive leaf powder, black yeast, squirt powder, kelp powder and the mixture selected from the group consisting of these can be mixed together in step 3), to prepare the fried powder of the present invention.

Preferably, the fried powder according to the present invention may include a mixed powder composed of any one selected from the group consisting of onion powder, cheese powder, persimmon leaf powder, goji powder, boswellia powder, organ powder and mixtures thereof. By the mixed powder has the advantage of improving the flavor and texture by neutralizing the distinctive taste of tempura unique.

Preferably the mixed powder may be included in 1 to 0.001% by weight relative to the fried powder. If the mixed powder is included in more than 1% by weight because the flavor of the mixed powder itself is strong there is a problem that the combination of the overall texture and flavor is reduced. On the other hand, when the mixed powder is included in less than 0.001% by weight has a problem that the effect of improving the flavor and texture by neutralizing the end taste of the frying according to the use of the mixed powder.

More preferably, the mixed powder is 10 to 100 parts by weight of cheese powder, 10 to 100 parts by weight of persimmon leaf powder, 1 to 10 parts by weight of goji berry powder, 1 to 10 parts by weight of boswellia powder and organo powder with respect to 100 parts by weight of onion powder It may be included in 1 to 10 parts by weight. In the above range, it is possible to provide a deep-fried powder exhibiting a very good flavor and texture by neutralizing the end taste of the frying and eliminating the miscellaneous contained in the fried material while basing the combined taste of the fried powder.

The present invention can use a fried food as a functional food, excellent in visual aspects than the existing fried food, the fried clothes are not easily removed, can maintain the texture unique to the fried food even for a long time storage.

1 is a flow chart for a method of manufacturing fried flour according to an embodiment of the present invention.
Figure 2 is a flow chart for a method of producing fried flour according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

Preparation Example: Preparation of Tempura Flour

1. Preparation of Fried Flour

flour; Starch powder; And by mixing the glutinous rice powder to prepare a base powder, and warmed to 50 ℃, and then crushed using a crusher. The base powder was then separated using a 20-30 mesh sieve. Baking powder in separated base flour; Sodium L-glutamate; Gardenia powder and herb powder were added and mixed to prepare fried powder.

The content of more specific components is shown in Table 1 below.

ADD 1 ADD 2 ADD 3 ADD 4 ADD 5 ADD 6 ADD 7 flour 100 100 100 100 100 100 100 Corn starch 40 60 80 60 60 60 60 Glutinous rice powder 10 10 10 10 10 10 10 Baking powder 18 18 18 18 18 18 18 Sodium L-Glutamate 8 8 8 8 8 8 8 Gardenia powder 4 4 4 - 20 4 4 Parsley Powder 6 6 6 6 6 - 15

(Unit weight part)

2. Preparation of fried powder further comprising olive leaf powder and the like

Prepared in the same manner as in Experiment No. ADD 2, and additionally mixed with olive leaf powder, black yeast, white powder and kelp powder to prepare a fried powder.

The content of the more specific constituents is shown in Table 2 below.

ADDT 1 ADDT 2 ADDT 3 ADDT 4 ADDT 5 ADDT 6 Olive leaf powder 0.1 0.2 0.1 - - - Black yeast 0.1 0.2 - 0.1 - - Whiter powder 0.1 0.2 - - 0.1 - Kelp Powder 0.1 0.2 - - - 0.1

(Unit weight part)

Experimental Example: Sensory Test

1. Sensory test

Water, eggs, and refined salt were added to the fried flour prepared by the preparation example, and mixed to prepare a fried dough. Sweet potato and squid were put in the prepared fried dough, and fried in boiling oil to prepare sweet potato fries and fried squid fries.

Sensory tests were performed with sweet potato fries and squid fries. The experiments were conducted on 150 adult men and women. One point was very bad, two points were bad, three points were normal, four points were good, and five points was very good. More specific results are shown in Table 3 below.

Texture flavor Color Preference Rating ADD 1 4.0 3.9 3.9 4.0 ADD 2 4.0 4.0 3.8 3.9 ADD 3 3.9 4.1 3.9 4.0 ADD 4 3.7 3.6 3.3 3.5 ADD 5 3.6 3.6 3.2 3.4 ADD 6 3.6 3.3 3.8 3.5 ADD 7 3.7 3.1 3.7 3.4 ADDT 1 4.4 4.1 4.0 4.3 ADDT 2 4.3 4.2 4.1 4.3 ADDT 3 3.7 3.8 3.6 3.7 ADDT 4 4.0 3.7 3.8 3.8 ADDT 5 3.8 3.8 3.9 3.8 ADDT 6 3.7 4.0 3.8 3.9

According to the evaluation results, ADD 1 to 3 was superior to ADD 4 to 7. The color of sweet potato and squid fry was closer to white than yellow, so ADD 4 did not receive excellent evaluation in color, and ADD 5 was too dark yellow, and the evaluation score was low.

In addition, ADD 6 and 7 is not added to the herbal powder, or added excessively, did not receive a good evaluation in the taste evaluation.

Although ADDT 1 to ADDT 6 generally received excellent evaluations, they were found to have the best evaluations in ADDT 1 and 2 including all four components.

2. Evaluation of texture after long time storage

Using the fried powder of Experiment No. ADD 2, ADDT 1 and 2, after preparing squid fried and sweet potato fried, stored at room temperature for 2 hours, the sensory test for taste and texture was conducted.

The experiment was conducted on 20 adult men and women. One point was very bad, two points were bad, three points were normal, four points were good, and five points was very good. More specific results are shown in Table 4 below.

flavor Texture Preference Rating ADD 2 3.3 3.1 3.1 ADDT 1 3.8 3.9 3.8 ADDT 2 3.7 4.0 3.9

According to Table 4, in the case of squid tempura and sweet potato tempura, the change in taste and texture after storage at room temperature for 2 hours, the taste, texture and palatability evaluation results of both ADD 2, ADDT 1 and ADDT 2 It was found to be somewhat lower.

However, in the case of ADDT 1 and ADDT 2 additionally containing black yeast, even after 2 hours, the texture was maintained as much as possible, and there was no significant difference in taste, texture, and taste evaluation, whereas ADD 2 was stored for 2 hours. According to the study, it was confirmed that it had a low score with a damp taste in the atmosphere.

Experimental Example: Preparation of Mixed Powder and Evaluation of Functionality

1. Preparation of mixed flour

In order to confirm the synergistic effect on the palatability of the fried according to the use of mixed powder was prepared mixed powder consisting of the composition shown in Table 5.

B1 B2 B3 B4 B5 B6 B7 B8 B9 Onion Powder 100 100 100 100 100 100 100 100 100 Cheese powder 100 100 100 5 10 50 100 150 Persimmon Leaf Powder 100 100 5 10 50 100 150 Gugizaru 10 0.5 One 5 10 15 Bosniwellia Powder 0.5 One 5 10 15 Ogapi Powder 0.5 One 5 10 15

2. Sensory evaluation according to the use of mixed flour

Evaluate the degree of improvement of flavor and texture by mixing the mixed powder consisting of the B1 to B8 with respect to ADD2 in the above Experimental Example in the same way as the functional evaluation described above to improve the flavor and texture It was.

Based on the palatability evaluation result of the ADD2, the mixed powder consisting of the B1 to B8 was evaluated by comparing the palatability with the experimental group using the fried powder mixed at 0.5% by weight in the fried powder. In order to be a direct comparison, the symbol degree of ADD2 is fixed to 5 and the mixed powder composed of the B1 to B8 is represented by the index of 1 to 10 as shown in Table 6 below. The higher the number, the better the effect.

ADD2 ADD2 + B1 ADD2 + B2 ADD2 + B3 ADD2 + B4 ADD2 + B5 ADD2 + B6 ADD2 + B7 ADD2 + B8 ADD2 + B9 Preference 5 3 3 5 5 4 8 9 8 5

(Unit: exponent)

Referring to Table 6, in the case of B1 and B2 of the mixed powder, there was a problem of lowering the overall taste combination of the tempura by the relatively strong aroma rather than neutralizing the finish taste by the onion flavor and the cheese flavor.

In the case of mixed powders B 3 to 5, they neutralized the flavors of onion powder and cheese powder, which are the bases of mixed powder, but there was little effect of improving the finish taste of tempura. There was no.

By the way, it was confirmed that the mixed powder B6 to B8 has an effect of neutralizing the sense of aftertaste peculiar to tempura. Therefore, it can be seen that by the mixed powder can provide a higher palatability fried powder.

On the other hand, it can be seen that when the mixed powder B9 is directly mixed with the flavor of the fried already combined by the flavor of the mixed powder itself, rather palatability is lowered.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (7)

In the manufacturing method of the fried flour for the dough of a fried dish.
The manufacturing method of the fried flour,
1) wheat flour; Starch powder; And mixing the glutinous rice powder to produce a base powder;
2) separating the base powder of step 1) using a 20 to 30 mesh sieve; And
3) putting baking powder, L-glutamic acid sodium salt, gardenia powder and herb powder into the base powder separated in the step 2);
Preparing the base powder,
1-1) warming the base powder to a temperature of 40 to 60 ℃; And
1-2) crushing the heated base powder to produce coarse particles; and
The mixing step, the mixed powder consisting of a mixture of olive leaf powder, black yeast, white powder and kelp powder to powder mixed through the step 3); and onion powder, cheese powder, persimmon leaf powder, goji powder, boss Add mixed powder consisting of a mixture of Welnea powder, and Ogapi powder;
The powder mixed through step 3) is based on 100 parts by weight of the flour, 40 to 80 parts by weight of starch powder, 5 to 20 parts by weight of glutinous rice powder, 10 to 30 parts by weight of baking powder, sodium L- glutamate formulation 5 to 10 parts by weight, 1 to 10 parts by weight of gardenia powder and 1 to 10 parts by weight of herb powder,
The starch flour is selected from the group consisting of corn starch, potato starch, sweet potato starch and mixtures thereof,
The herb powder is Fennel powder, jasmine powder, sage powder, thyme powder, rosemary powder, lemon balm powder, basil powder, dill powder, dill ) Powder, parsley powder and mixtures thereof.
The mixed powder, 0.1 to 0.2 parts by weight of olive leaf powder, 0.1 to 0.2 parts by weight of black yeast, 0.1 to 0.2 parts by weight of oleander powder and 0.1 to 0.2 parts by weight of kelp powder, based on 100 parts by weight of the flour,
The additional mixed powder, 10 to 100 parts by weight of cheese powder, 10 to 100 parts by weight of persimmon leaf powder, 1 to 10 parts by weight of goji pulverulent powder, 1 to 10 parts by weight of boswellia powder and organo powder with respect to 100 parts by weight of the onion powder 1 to 10 parts by weight
Method of making fried flour.
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