KR20050003826A - Kneading composition for a simplicity food in a frying class - Google Patents

Abstract

PURPOSE: A dough composition for frying containing powder of vegetables having a pungent and spicy taste such as onion as one of hunchae(vegetables having a pungent and spicy taste containing garlic, wild rocambole and leek) is provided. It avoids the inconvenience of changing frying oils so frequently according to cooking food and shortens the cooking time. CONSTITUTION: The dough composition for frying contains 60 to 80% by weight of soft wheat flour, 0.4 to 2.4% by weight of salt, 0.4 to 2.4% by weight of baking powder and 18 to 38% by weight of onion as a hunchae. For an example, 62% by weight of soft wheat flour is mixed with 0.6% by weight of salt, 0.6% by weight of baking powder and 19% by weight of onion to give dough. Then, sliced sweet potato is coated with the dough and then fried in frying oil to give a fried sweet potato having improved taste, flavor and texture.

Description

Kneading composition for a simplicity food in a frying class}

The present invention relates to a dough composition that can be used for cooking fried fast foods, such as donuts, frying, and the like, and more specifically, a pulverized flour with a unique flavor in a low protein flour. In addition, through this pulverized crushed powder, even if the inherent flavor of the precooked cooked food remains in the oil for popping, the cooked food to be cooked subsequent to the inherent flavor of the cooked food prepared by the precooked food By inducing unnecessary bad effects to be minimized, the frying fast food cooking subject can easily change the high-quality frying food that he or she desires, without the inconvenience of having to replace it every time, depending on the type of cooked food for which the paping oil is intended. It relates to a dough composition for fried foods fast food that can be induced to easily prepare food.

Recently, as the public's interest in fast food has soared, the demand for fried foods such as donuts, tempura, etc. has also increased greatly.In accordance with this trend, the flavor, flavor, Various types of recipes have been developed and distributed in various forms to improve the texture.

In general, under the conventional system, most fried foods are prepared by adding additive materials such as eggs to a base material such as, for example, "wheat flour, water, etc., to prepare a series of dough compositions, and preparing the dough composition. It is common to cook by itself (or in other foods), and then immerse in oil and then fry in a constant temperature.

Under this conventional regime, the oil for popping the preceding dough composition is usually replaced each time, depending on the type of cooked food desired.

As such, the reason for replacing the paping oil every time according to the type of the final cooked food is that, if the paping oil is packaged in a single oil without the replacement of the paping oil with a new oil, prior cooking This is because the inherent odor of the cooked food remains in the oil for paping continuously, which inevitably has an unnecessary adverse effect on the intrinsic odor of other cooked foods that are subsequently cooked.

For example, "the procedure of immersing a series of dough composition in the oil for papping, and then cooking the donuts at a temperature of 140 ℃ ~ 150 ℃", "after immersing the series of dough composition in the oil for papping, 140 ℃ ~ 180 If the process of cooking general-purpose fry at a temperature of < RTI ID = 0.0 > C < / RTI > is carried out in the same oil without a separate oil change procedure, the inherent scent of the precooked donut remains in the paping oil continuously and eventually Frying will not be able to avoid unnecessary adverse effects due to the inherent flavor of the donuts.

As such, under the conventional regime, unless special measures are taken, the oil for popping the dough composition is inevitably placed in a situation where it is replaced every time, depending on the type of the final desired cooked food.

Of course, when the oil for popping the dough composition is to be replaced every time, depending on the type of the final cooking food, the main body for cooking fried foods, for example, fried foods on the fast food store side "general fried food" Discomfort to prepare, operate and manage separate containers for cooking, donut cooking, etc., and "inconvenience to prepare, operate and manage separate fried paping oil and donut paping oil." Inevitably, as a result, "the problem that the overall cooking time increases more than necessary", "the problem that the whole cooking procedure becomes more difficult than necessary", and the like cannot be avoided.

Therefore, it is an object of the present invention to further add a savory pulverized powder with a unique flavor into the low protein flour, and through this pulverized crushed powder, even if the inherent flavor of the precooked cooked food remains in the paping oil continuously By inducing the subsequent cooked food to minimize unnecessary adverse effects of the inherent aroma possessed by the precooked cooked food, the frying fast food cooking subject, according to the type of the cooked food for the final purpose of the paping oil, Without the inconvenience of having to replace every time, it is to induce the user to easily prepare the high-quality fried foods that he wants.

Another object of the present invention is to completely exclude the "process that must be replaced each time, according to the type of the final food cooking food," in the whole fried foods fast food cooking procedure, through this, the fast foods cooking main subject side In, for example, "convenience to prepare, operate, and manage a separate frying cooking container, a donut cooking container, etc.", "convenient to prepare, operate, and manage a separate frying popping oil, a donut popping oil, etc. To guide the user to easily obtain the "benefits of greatly reducing the overall cooking time" and "benefits of simplifying the overall cooking procedure" on the subject side. .

Still other objects of the present invention will become more apparent from the following detailed description and the accompanying drawings.

Hereinafter, described in more detail the dough composition for fried foods fast food according to the present invention.

The dough composition for fritters fast food according to the present invention takes the composition of soft wheat flour, salt, baking powder and a series of smoked powders, for example, onion powder.

At this time, the force of the preceding flour is mixed in the ratio of about 60% to 80%, more preferably, about 70% in the whole dough composition, and the salt is in the whole dough composition, about 0.4% to 2.4% Ratio, more preferably, 1.4%, the baking powder is mixed in the whole dough composition, about 0.4% to 2.4%, more preferably, 1.4%, onion grind is the whole dough In the composition, they are mixed in a proportion of about 18% to 38%, more preferably in a proportion of about 28%.

Under the dough composition regime of the present invention having such a configuration, the flour is a small amount, for example, in a state containing about 7.5% to 8.5% of the protein, each of the above-described components (ie salt, baking powder, onion grinding) ) Provides a stable foundation environment where evenly mixed). In this case, the force wheat flour employed in the present invention basically has a very small particle size compared to strong wheat flour, gravity flour, and the like, and thus, can be easily mixed with other components. It is excellent and can exhibit high thermal conductivity characteristics.

Along with this powerful flour, the salt that forms part of the dough composition is evenly saturated within each component, providing a unique aesthetic, such as salty taste, confined to the savory taste, sweetness, etc. It is induced to naturally enjoy the diversified flavors and aesthetics that do not occur, and the baking powder serves as a series of swelling agents by mixing evenly with the liquid components present in the dough composition, so that the final dough composition has a volume above a certain level. To keep it going. In this case, the baking powder employed in the present invention has a composition in which baking soda, a cream of tartar, an absorbent (for example, corn starch) and the like are evenly mixed.

On the other hand, as mentioned above, in addition to the force flour, baking powder, salt in the dough composition of the present invention, the onion pulverization is further disposed. In this case, the onion pulverized powder employed in the present invention retains and provides various flavor components such as, for example, pecuchin, rurin, allin, scodinin, and the like, and the final composition of the dough composition to be finished by the present invention has a unique flavor or more than a predetermined level. It will be induced to give.

At this time, the onion pulverized product included in the present invention does not merely perform “roasting the composition so that the dough composition can smell a series of scents”, but is fixed to each component (ie, force flour, salt, baking powder). By providing an amount of moisture, the components are functioned to induce kneading evenly with each other without direct mixing with water. Of course, under the regime of the present invention, when the use of water, which is a deterrent to flavor by the alternative use of the onion grind, is excluded, the finished dough composition can naturally sustain and maintain the unique flavor provided from the onion grind.

Here, the onion pulverized powder included in the present invention further includes additional components such as propyl allyl disulfide, aryl sulfide, etc., in addition to the aforementioned flavor components, such propyl allyl disulfide, aryl sulfide, etc. Since the composition is decomposed by the heat applied when it is fried in oil to form propyl mercaptan, which is about 50 times sweeter than sugar, the final finished fast foods are prepared by conventional fast foods. In comparison, the sweeter flavor can be maintained naturally.

In addition, since the onion pulverized product of the present invention further includes additional components such as protein, calcium, iron, and glutathione, finally, under the system of the present invention, the final finished fast foods are, for example, "strength enhancing function. , Nerve sedation, endurance enhancement, liver detoxification function, etc. can be effectively retained.

In addition, the onion pulverized product of the present invention further contains an additional component, such as allahin, which, in combination with vitamin B1, forms an active long-lasting nonamine named alithiamine. The finished fried fast food will naturally have the ability to effectively provide vitamin B1 to the body.

In addition, since the onion pulverized product of the present invention further includes an additional component such as quercetin, in the end, under the system of the present invention, the finished fried fast food is, for example, "fatty acid blocking function, hypertension prevention function" and the like. I can hold it naturally.

On the other hand, when the dough composition having the composition of the force wheat flour, salt, baking powder, onion pulverization, etc. is completed by a series of stirring process, in the present invention, the dough composition by itself (or coated on other food), the paping oil After immersing in a hot water, the frying process is performed by applying heat at a constant temperature.

Within this procedure, the moisture contained in the mill flour (i.e., the water obtained by the onion grits) increases its kinetic energy due to the paping temperature applied during the heating process, limiting its own pressure in the seeds of the dough composition to the limit. As a result, under these limiting circumstances, the dough composition of the present invention is able to naturally form the final fried fast food, such as "donuts", "fried" and the like.

At this time, as mentioned above, under the conventional system, if the cooked food is packaged in a single oil in a batch without replacing the paping oil with a new oil, the inherent odor of the precooked cooked food is broken. Since there was a persistent residual in the ping oil, which inevitably had an undesired adverse effect on the inherent odor of other cooked foods that were subsequently cooked, the oil for popping the dough composition was conventionally used as a final objective, unless special measures were taken. Depending on the type of cooked food, they had to be placed in a situation that was replaced every time.

However, as mentioned above, under the regime of the present invention, the dough composition is added to the dough composition, for example, onion grind, which retains and provides various flavor components such as pecuchin, rurin, allin, scodinin, and the like, thus embodying the present invention. If the "inherent flavor of the precooked cooked food remains in the paping oil continuously, in this situation, the cooking process of the subsequent cooked product is forced without replacing the paping oil with a new oil", The cooked food that is subsequently cooked may naturally exhibit, for example, a mild onion aroma and texture, regardless of the inherent flavor of the precooked cooked food. Depending on the type of food, without the inconvenience of having to replace every time, you can easily eat the fast food of high quality It is possible to cook.

Of course, by the implementation of the present invention, in the whole fried foods fast food cooking procedure, if the "process to replace each time, depending on the type of cooking foods for the final paping oil", etc. completely excluded, fried foods fast foods On the cooking subject side, for example, "convenience to prepare, operate, and manage a general tempura cooking container and a donut cooking container separately", "general fried paping oil, donut papping oil, etc. must be separately prepared, operated, and managed. It is possible to minimize the "inconvenient to do" and, as a result, the subject side can easily obtain the "benefit that the overall cooking time is greatly reduced", "benefit the overall cooking procedure is simplified" and the like.

Hereinafter, the effects of the present invention will be described in detail through specific examples and comparative examples.

First, in Example 1, as shown in Table 1 below, 62% of flour, 0.6% of salt, 0.6% of baking powder, and 19% of onion powder were mixed to prepare a first dough composition of the present invention. Next, a portion of the first dough composition is coated on a piece of sweet potato, immersed in paping oil, and then heat is about 160 ° C. to the paping oil side, thereby completing the first sweet potato frying. Immediately, in <Example 1>, a part of the first dough composition was removed and immersed in <the same popping oil in which the first sweet potato fries were popped>, and then heat was about 145 ° C. to the paping oil side. One donut was further completed.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Components of the Dough Composition Powerful Wheat Flour 62% Powerful Wheat Flour 70% Power Wheat Flour 75% Gravity Flour 70% Gravity Flour 73% Gravity Flour 78% Salt 0.6% Salt 1.4% Salt 2.1% 25% of water 18% of water 20% of water Baking Powder 0,6% Baking Powder 1.4% Baking Powder 1.9% Corn Syrup 3% Honey1.8% Fresh Egg 2% Onion Grind 19% Onion Grind 28% Onion Grind 32% Salt 0.5% Salt 0.7% Salt 1.2%

Next, in Example 2 by mixing 70% force wheat flour, 1.4% salt, 1.4% baking powder, 28% onion pulverized, cooking the second dough composition of the present invention, and then a portion of the second dough composition After sweet potato pieces were immersed in the paping oil, heat was applied to the paping oil side at about 160 ° C. to complete the second sweet potato fries. Immediately, in Example 2, a part of the second dough composition was taken out and immersed in <the same paping oil in which the second sweet potato fry was papillaled>, and then heat was about 145 ° C to the paping oil side. 2 donuts were further completed.

In addition, in Example 3, 75% of wheat flour, 2.1% of salt, 1.9% of baking powder, and 32% of onion grits are mixed to prepare a second dough composition of the present invention, and then a part of the second dough composition is prepared. After immersing in sweet potato pieces and immersing in paping oil, heat of about 160 ° C. was applied to the paping oil side to complete the third sweet potato fry. Immediately, in Example 3, a part of the above third dough composition is taken out and immersed in <the same paping oil in which the third sweet potato fry is paprika>, and then heat is about 145 ° C. to the side of the paping oil. 3 donuts were further completed.

On the other hand, as shown in Table 1, in Comparative Example 1, according to the traditional cooking method, 70% gravity wheat flour, 25% water, 3% corn syrup, 0.5% salt, according to the traditional cooking technique, After the dough composition was cooked, a portion of the fourth dough composition was coated on pieces of sweet potato, immersed in paprika oil, and heat was about 160 ° C. to the paping oil side, thereby completing the fourth sweet potato tempura. Immediately, in <Comparative Example 1>, a part of the above fourth dough composition was taken out, immersed in <the same paping oil in which the fourth sweet potato fry was popped>, and heat was about 145 ° C. to the side of the paping oil. 4 donuts were further completed.

Next, in Comparative Example 2, according to a traditional cooking method, 73% of gravity flour, 18% of water, 1.8% of honey, and 0.7% of salt were mixed to cook an arbitrary fifth dough composition, and then, a Wiener 5 dough composition was prepared. A portion of was coated on a piece of sweet potato, immersed in paping oil, and heat was about 160 ° C. to the paping oil side to complete the fifth sweet potato fries. Immediately, in <Comparative Example 2>, a part of the above fifth dough composition was taken out, immersed in <the same paping oil in which the fifth sweet potato fry was paprika>, and then heat was about 145 ° C. to the side of the paping oil. 5 donuts were further completed.

In addition, in <Comparative Example 3>, according to the traditional cooking method, 78% gravitational flour, 20% water, 2% raw egg, 2% salt, 1.2% of the mixture to cook any six dough composition, and then the sixth A portion of the dough composition was coated on a piece of sweet potato, immersed in paping oil, and heat was about 160 ° C. to the paping oil side to complete the sixth sweet potato fries. Immediately, in <Comparative Example 3>, a part of the sixth dough composition was taken out and immersed in <the same paping oil in which the sixth sweet potato fry was popped>, and then heat was about 145 ° C. to the paping oil side. 6 additional donuts were completed.

Under such a baseline environment, the present applicant conducted a sensory test in the 5-point scale method on 100 male and female elementary school students, 100 male and female middle school students, 100 male and female high school students, and 60 male and female adults. Compare the flavor, aroma, texture quality, etc. of the first to third donuts subsequently cooked by Example 3 "and the fourth to sixth donuts subsequently cooked by" Comparative Examples 1 to 3 " Evaluated.

First, as a result of the sensory test conducted on male and female elementary school students, as shown in the following <Table 2>, "most male and female elementary school students are prepared by the first to third embodiments of the present invention 3 donuts, compared to the fourth to sixth donuts prepared by Comparative Examples 1 to 3, in each field, such as overall flavor, flavor / texture, etc., feels excellent.

Of course, these results indicate that "the first and third donuts subsequently cooked by Examples 1 to 3 of the present invention have their own subtle aroma, regardless of the inherent flavor of the first to third sweet potato fries precooked. While the taste, texture, and the like are naturally shown, the fourth to sixth donuts which are subsequently cooked by Comparative Examples 1 to 3 are affected by the pre-cooked fourth to sixth sweet potato fries, and thus have a unique taste, aroma, and texture. It does not show the back naturally. "

Elementary school student (male) Elementary school students First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut Flavor 3.53 4.21 3.88 3.21 3.17 3.14 3.67 4.14 3.98 3.23 3.42 3.54 Incense / Texture 3.76 4.65 3.93 2.91 2.68 2.49 3.95 4.16 3.89 2.97 3.11 2.53 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

In addition, as a result of the sensory test conducted on male and female junior high school students, the present applicant, as shown in the following <Table 3>, "Most male and female middle school students are the first to the following of the present invention prepared by Examples 1 to 3 The third donuts are superior to the fourth to sixth donuts which are subsequently cooked by Comparative Examples 1 to 3, in terms of overall flavor, aroma / texture, and the like. Could.

Of course, these results also indicate that "the first to third donuts subsequently cooked by Examples 1 to 3 of the present invention have their own subtle aroma regardless of the inherent flavor of the pre-cooked first to third sweet potato fries. In contrast to the natural taste, texture, and texture, the fourth to sixth donuts prepared by Comparative Examples 1 to 3 are affected by the pre-cooked fourth to sixth sweet potato fries, and thus have a unique taste, aroma, and texture. It does not show the back naturally. "

Junior high student (male) Junior high school students First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut Flavor 3.71 4.31 3.78 3.19 3.11 3.09 3.73 4.23 3.85 3.12 3.38 3.45 Incense / Texture 3.71 4.58 3.83 2.87 2.87 2.65 3.89 4.21 3.88 2.99 3.04 2.78 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

In addition, as a result of the sensory test conducted by the male and female high school students, the present applicant is as shown in Table 4 below, "Most male and female high school students are the first to the following of the present invention prepared by Examples 1 to 3 The third donuts are superior to the fourth to sixth donuts which are subsequently cooked by Comparative Examples 1 to 3, in terms of overall flavor, aroma / texture, and the like. Could.

Of course, these results also indicate that "the first to third donuts subsequently cooked by Examples 1 to 3 of the present invention have their own subtle aroma regardless of the inherent flavor of the pre-cooked first to third sweet potato fries. In contrast to the natural taste, texture, and the like, the fourth to sixth donuts subsequently cooked by Comparative Examples 1 to 3 are influenced by the pre-cooked fourth to sixth sweet potato fries, and thus have a unique taste, aroma, "It doesn't show the texture naturally."

High school student (male) High school student (Female) First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut Flavor 3.87 4.28 3.81 3.21 3.24 3.21 3.81 4.32 3.79 3.01 3.42 3.39 Incense / Texture 3.77 4.62 3.89 2.91 2.73 2.52 3.96 4.17 3.95 2.87 3.11 2.89 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

In addition, as a result of the sensory test performed on the adult men and women, as shown in the following Table 5, "Applicants to the first to third of the present invention prepared by the majority of male and female adults 1 to 3 The third donuts are superior to the fourth to sixth donuts which are subsequently cooked by Comparative Examples 1 to 3, in terms of overall flavor, aroma / texture, and the like. Could.

Adult (male) Adult Female First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut First donut Second Donut Third Donut Fourth donut Fifth Donut 6th Donut Flavor 3.91 4.35 3.77 3.17 3.36 3.25 3.89 4.43 3.87 3.11 3.39 3.49 Incense / Texture 3.83 4.53 3.81 2.97 2.84 2.69 3.92 4.21 3.89 2.71 3.21 2.99 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

Of course, these results also indicate that "the first to third donuts subsequently cooked by Examples 1 to 3 of the present invention have their own subtle aroma regardless of the inherent flavor of the pre-cooked first to third sweet potato fries. In contrast to the natural taste, texture, and the like, the fourth to sixth donuts subsequently cooked by Comparative Examples 1 to 3 are influenced by the pre-cooked fourth to sixth sweet potato fries, and thus have a unique taste, aroma, "It doesn't show the texture naturally."

As described in detail above, in the present invention, in addition to the low-protein flour, added to the crushed hwachae with a unique flavor, through the crushed crushed, the inherent flavor of the pre-cooked cooked food in the paping oil Even if the food is left, the cooked food is subsequently cooked to minimize unnecessary adverse effects of the inherent flavor possessed by the precooked cooked food. In accordance with, without the inconvenience of having to replace every time, the user to easily prepare the high-quality fried foods of the desired purpose.

According to the practice of the present invention, in the whole fried foods fast food cooking procedure, if the "process to replace each time, depending on the type of cooking foods, the final paping oil" is completely excluded, For example, "Inconvenience to prepare, operate, and manage a general tempura cooking container and a donut cooking container separately", "Inconvenience to prepare, operate, and manage a general tempura popping oil and a donut paping oil separately, etc. "And the like can be minimized, and as a result, the subject side can naturally obtain" benefits of greatly reducing the overall cooking time "," benefits of simplifying the overall cooking procedure ", and the like.

While specific embodiments of the invention have been described and illustrated above, it will be apparent that the invention may be embodied in various modifications by those skilled in the art.

Such modified embodiments should not be understood individually from the technical spirit or viewpoint of the present invention, and such modified embodiments should fall within the scope of the appended claims of the present invention.

Claims (1)

Soft wheat flour 60% ~ 80%, salt 0.4% ~ 2.4%, baking powder 0.4% ~ 2.4%, onion flour 18% ~ 38% Dough composition for.