KR20140082473A - Method for preparing frozen fried food product - Google Patents

Abstract

Provided is a method for preparing a frozen fried food product comprising: a step for preparing a batter mix by adding cellulose ether to a grain powder, starch, a leavening agent, and salt; a step for preparing a batter by mixing water with the batter mix; a step for coating the batter on ingredients for deep-frying; and a step for par-frying the battered ingredients at 180-200°C for 10-60 seconds and then quick freezing at -40°C or lower.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing frozen fried food,

More particularly, the present invention relates to a method for manufacturing deep-frozen deep-fried foods that can reduce the amount of oil absorption while increasing the moisture content of frozen deep-fried foods using meat as a deep-fried food.

Among the methods of cooking food, frying, or hot-water cooking, is one of the methods of cooking foods to edible oils and fats above 150 ° C. During the high temperature maintenance, the water is evaporated from the surface and the inside of the food while the fried food is fried, and the oil penetrates into the pores, so that it has the characteristic flavor and crispy texture unique to the fat.

Thanks to this unique flavor and texture, hot water cooking is a widely used recipe around the world. However, recent obesity population, diabetes, atherosclerosis and cardiovascular disease, such as the rapidly growing population of adults with controversy over the restriction of fat intake continues to be concerned about the intake of food is increasingly voiced. Furthermore, to reduce the rate of childhood obesity, various efforts are being made to reduce the obesity population, such as limiting the high-fat-containing foods in school meals, and we are looking for ways to reduce the consumption of oil.

In the case of hot food having a temperature higher than 150 ° C., water evaporation occurs not only on the surface of the food but also inside the batter, resulting in moisture loss of the substrate in the batter, which leads to weight loss of the product and deterioration of the food texture. Therefore, in the case of frozen deep-fried foods that are stored / distributed by freezing using the existing chicken, pork, etc. as a raw material, the frozen deep-fried food product maker fried only about 70% And is circulating on the market.

However, in the conventional frozen deep-fried food thus produced, the ice crystals formed in the initial freezing step undergo a long-term freezing and storage step, resulting in a physicochemical change, which eventually changes the texture of the product, Especially the loss of water during frying of the product. As a result, the moisture content of the product becomes insufficient and the texture of the product is increased instead of the soft and moisturized texture, thereby losing the inherent flavor of the product. In order to solve the problems of such frozen deep-fried foods, it is highly necessary to develop a method for improving the quality and texture of the product by decreasing the oil absorption while increasing the water content in the product.

The present invention provides a method of manufacturing deep-frozen deep-fried food that can reduce the oil absorption while increasing the moisture content of the deep-frozen deep-fried food.

According to one aspect of the present invention

Adding a cellulose ether powder to grain flour, starch, swelling agent and salt to produce a batter mix;

Mixing the batter mix with water to produce a batter;

Placing the batter in a frying material; And

Frying the batter with the batter at 180 to 200 ° C for 10 to 60 seconds and then rapidly freezing it at -40 ° C or less. .

According to one embodiment of the present invention, by increasing the moisture content of the deep-fried food, the flavor inherent to the frying material can be preserved, the change in moisture content during frying is small, and the amount of oil absorption is reduced, .

Figs. 1 and 2 are cross-sectional photographs of chicken fries obtained using the frozen deep-fried food prepared according to Example 2 and Comparative Example 1, respectively.

Hereinafter, a method for manufacturing frozen deep-fried food according to an embodiment of the present invention and a method for manufacturing frozen deep-fried food using the same will be described.

According to one aspect of the present invention, there is provided a method for producing a batter mix, comprising: preparing a batter mix by adding cellulose ether powder to grain flour, starch, swelling agent and salt;

Mixing the batter mix with water to produce a batter; Placing the batter in a frying material; And par-frying the frying material with the batter at 180 to 200 ° C for 10 to 60 seconds, and then rapidly freezing the frying material at -40 ° C or less. do.

When cellulose ether powder is used in the production of a batter, it is possible to prevent problems caused by using an aqueous cellulose ether solution.

When the cellulose ether is added in an aqueous solution during the production of the batter, the cellulose ether is completely hydrated in water. The fried food made by using such a batter is subjected to a freezing process in a fully gelled state in the fully-pervaporated cellulose ether The gelation performance of the cellulose ether is lost during reheating.

Therefore, the frozen deep-fried food obtained by using the liquid cellulose ether in this manner may deteriorate the gelation performance in the frying step, so that the effect of reducing the internal water content and the oil absorption of the food after frying is not sufficient. In addition, the process of fully hydrating cellulose ether is very cumbersome and takes a long time. On the other hand, when cellulose ether is added as a powder, it is much easier to use because the process can be introduced immediately.

According to one embodiment of the present invention, when the cellulose ether is added to the pre-batter mix in powder form, the cellulose ether is partially hydrolyzed and subjected to a primary gelation process in the papryasting step. And then subjected to a second-stage gelation process in which the cellulosic ether which has not been hydrated is ripened during the fibrillation upon rapid freezing and frying after the par-frying. As a result, it is possible to prevent problems caused by complete gelation of the cellulose ether as compared with the case of applying the cellulose ether aqueous solution to the batter, and the moisture content of the frozen deep-fried food prepared using the batter is high and the oil absorption amount is reduced, It is possible to obtain a final fry product which has a unique taste and crisp texture.

The cellulose ether may include at least one selected from the group consisting of hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC).

The hydroxypropyl methylcellulose has a hydroxypropoxy group content of 4 to 12% by weight and a methoxy group content of 19 to 30% by weight. Here, the content of the hydroxypropoxy group and the content of the methoxy group refer to the weight ratio of each substituent in the HPMC.

The content of the cellulose ether is 0.1 to 1.0 part by weight based on 100 parts by weight of the grain powder. When the content of cellulose ether is in the above range, the content of water after frying of the deep-fried food is high and the amount of oil absorption is reduced, so that the texture of the frying material can be maintained.

The grain flour includes at least one selected from wheat flour, corn flour, barley flour, oat flour, rice flour, and millet flour. When a mixture of wheat flour and corn flour is used as the grain flour, the weight ratio thereof is 1: 0.2 to 1: 1.5 parts by weight. When the weight ratio of the flour to the corn flour is in the above range, the frozen fried food having crispy texture can be obtained without deteriorating the stickiness of the batter against the frying material due to the viscosity decrease of the batter. The starch may be any starch known in the art including, for example, at least one selected from corn starch, wheat starch, sweet potato starch, tapioca starch and combinations thereof.

The content of the starch is 10 to 30 parts by weight based on 100 parts by weight of the grain powder. When the content of the starch is in the above range, the texture of the frozen frozen food finally obtained is excellent.

The inflating agent includes baking powder, and it can use sodium hydrogen carbonate to generate carbon dioxide and acidic or acidic salts such as tartrate, phosphate, and sulfate which can control the reaction rate. The content of the swelling agent is 0.3 to 0.7 parts by weight based on 100 parts by weight of the grain powder. When the content of the swelling agent is within the above range, the texture of the frozen deep-fried foods finally obtained is excellent.

 The salt serves to complement the viscoelasticity of the batter and to impart a good flavor. The salt is used in an amount of 4 to 10 parts by weight based on 100 parts by weight of the grain powder. When the content of the salt is in the above range, the flavor of the fried food is excellent.

The batter may further include gauges.

The gums are a type of mixed polysaccharides exhibiting high viscosity even at a low concentration and serve as binders for assisting the binding force of each component in the batter.

The gum may be selected from the group consisting of xanthan gum, guar gum, carrageenan, alginate, locust bean gum, propylene glycol alginate (PGA) and agar. ≪ / RTI >

The gourd is 0.001 to 0.5 part by weight based on 100 parts by weight of the grain powder. When the content of the gum is within the above range, the final content of frozen deep-fried food is excellent in moisture content and texture, and the oil absorption amount is reduced.

The step of adding a cellulose ether powder to the cereal flour, starch, swelling agent and salt to prepare a batter mix includes preparing a pre-batter mix by mixing cereal flour, starch, swelling agent and salt, for example, And adding a cellulose ether powder to the pre-batter mix to prepare a batter mix.

Water is added to and mixed with the batter mix to obtain a batter.

And the germination can be further added during the production of the batter mix.

The water content is 100 to 300 parts by weight based on 100 parts by weight of the total weight of the batter mix. When the content of water is in the above range, a batter having a viscosity which is easily embedded in the frying material can be obtained.

The mixing of the pre-batter mix, the batter mix and the batter described above is carried out in a blender.

The mixer may be any mixer commonly used in the art.

The mixing for the preparation of the pre-batter mix, the batter mix and the batter is performed in a blender at 5 to 200 rpm for 2 to 20 minutes.

If the mixing time is less than 2 minutes, the uniformity of each component contained in the pre-batter mix, the batter mix or the batter may be lowered. If the mixing time exceeds 20 minutes, the pre-batter mix, the batter mix, May cause denaturation of the constituents.

The batter content is 30 to 70 parts by weight based on 100 parts by weight of the frying material. When the content of the batter is in the above-mentioned range, a deep-fried food having a unique taste and crunchy texture can be obtained.

It is also possible to apply a pre-dust before applying the batter to the frying material. When the pre-dust is first coated on the frying material and then the batter is coated, the frying material and the batter are not separated and adhered well, and the moisture content and crunchy texture of the deep-fried food can be further improved.

The pre-dust may be prepared to have a powdery state by adding spices without using water in comparison with the composition of the batter.

Examples of the spice include pepper, garlic powder, onion powder, seed extract and the like.

The content of starch, salt, and swelling agent in the pre-dust may be used in the same range as the content of starch, salt, and swelling agent in the pre-batter mix.

The batter may be further subjected to mixed powder.

The mixed powder can be obtained by adding a kneaded ball or a kneaded ball to bread crumbs.

The Konnai Ball is a yellow spherical product obtained by molding corn, crystalline cellulose and sucrose fatty acid ester into a ball shape using a mixing injector. The Nice Ball is a white spherical product formed by molding white rice, crystalline cellulose and emulsifier into balls using a mixing injector. In the mixed powder, the mixing ratio of bread crumbs, konnice balls, and nice balls is a level that is conventional in the art.

As described above, even in the case of using mixed powder in the production of frozen deep-fried foods using the batter-coated frying material, it is possible to add a process of coating the pre-dust first.

In one embodiment, the frying material coated with the batter is subjected to par-frying at 180 to 200 ° C for 10 to 60 seconds.

When the par-frying step is carried out at a temperature lower than 180 ° C, the batter can not be adhered to the frying material and can be separated. When the temperature is higher than 200 ° C, the batter is rapidly heated in a short time and the moisture content is rapidly reduced.

If the par-frying time is less than 10 seconds, the batter may not be heated sufficiently and may not be fixed to the frying material. When the frying time exceeds 60 seconds, the batter and the frying material are heated more than necessary to drastically decrease the moisture content and increase the oil- do.

The par-fried product is rapidly frozen at -40 캜 or lower.

The rapid freezing is performed at, for example, -70 to -40 占 폚 for 30 to 120 minutes.

When the rapid freezing is performed in the temperature and time range, a frozen deep-fried food having excellent moisture content and maintaining the inherent flavor of the frying material can be obtained.

The rapidly frozen product is stored in a frozen state at -18 to -20 ° C.

When the rapid freezing and freezing is carried out in the temperature and time range, the frozen deep-fried food having an excellent water content and a reduced oil absorption and maintaining the inherent taste of the frying material can be obtained.

The fried food described above may be fried at a temperature of 170 to 190 캜 before being consumed.

The frying time is variable depending on the frying temperature and the frying material, but is carried out for 2 to 4 minutes, for example.

When the temperature and the time are in the above ranges, the moisture content of the frying material is high and the soft and moist inherent taste can be maintained.

By using the method for producing frozen deep fried food according to an embodiment of the present invention, a fried food having a flavor inherent to the fried food material can be obtained. When frying the frozen deep-fried food, the change of the moisture content of the frying material is small and the amount of oil absorption is reduced, so that the texture of the frying material is kept soft and moist and the change of the texture is reduced.

The frying material comprises meat.

Hereinafter, the present invention will be described in more detail with reference to the following examples. The following examples illustrate the present invention, but the present invention is not limited thereto and various changes and modifications are possible within the technical scope of the present invention.

HPMC 2910 (trade name: AnyAddy CN40H, manufactured by Samsung Fine Chemicals Co., Ltd.) was used as HPMC in Examples 1-4 and Comparative Examples 1-5.

Baking powder of Kwangyang Co., Ltd. was used as an expansion agent in the following Production Example 1-6 and Comparative Production Example 1-2, and xanthan gum of Sandong Fufeng Fermentation Co., China was used in Production Example 5-6.

Manufacturing example  1-3: Batter  Produce

Each component was mixed with a composition of the following Table 1 in a standing type mixer for about 3 minutes to prepare a pre-batter mix.

HPMC was added to the pre-batter mix with the composition shown in Table 2 below and mixed for about 3 minutes to obtain a batter mix.

Water was added to the batter mix according to the composition ratios shown in Table 2 below, and the mixture was mixed at about 50 rpm for about 9 minutes with a kitchen aid (Kitchen Aid Co., Ltd., 5K5SSS) to prepare a batter.

Raw material content (%) flour 55 Corn flour 25 Modified starch 15 Salt 4.5 Swelling agent 0.5

division
(Parts by weight) Manufacturing example
One Manufacturing example
2 Manufacturing example
3 Manufacturing example
4 Manufacturing example
5 Manufacturing example
6 Comparative Preparation Example 1 Comparative Production Example 2 Pre-batter
Mix 459 458 457 458 458.5 458.5 460 458 HPMC powder One 2 3 2 One One - - HPMC 2 wt% aqueous solution - - - - - - - 100 Xanthan gum - - - - 0.05 0.05 - - water 540 540 540 540 540 442

Manufacturing example  4: Predust  And Batter  Produce

Preparations were prepared according to the composition shown in Table 3 below, and batteries were prepared in the same manner as in Preparation Example 2.

Raw material content (%) flour 80 Modified starch 14 Salt 3.5 pepper 1.5 Spice 0.5 Swelling agent 0.5

Manufacturing example  5: Batter  Produce

Each component was mixed with a composition shown in Table 1 for about 3 minutes in a standing type mixer to prepare a pre-batter mix.

HPMC and xanthan were added to the pre-batter mix with the composition shown in Table 2 and mixed for about 3 minutes to obtain a batter mix. The batter mix was carried out according to the same procedure as in Production Example 1 to obtain a batter.

Manufacturing example  6: Predust  And Batter  Produce

A pre-dust was prepared according to the composition of Table 3, and a battery was produced in the same manner as in Preparation Example 5.

Comparative Manufacturing Example  One: Batter  Produce

As shown in Table 2, a battery was produced in the same manner as in Production Example 1, except that HPMC was not added to the pre-batter mix.

Comparative Manufacturing Example  2: Batter  Produce

As shown in Table 2, a battery was produced in the same manner as in Production Example 1, except that HPMC was added to the pre-batter mix in an amount of 2 wt% of HPMC.

Example  1-3, 5: Manufacture of frozen deep-fried foods

32 parts by weight of the batter prepared according to the above Preparation Examples 1-3 and 5 were put into 68 parts by weight of chicken frying material, followed by par-frying at 188 DEG C for 30 seconds, followed by incubation at -40 DEG C for 60 minutes Frozen and stored frozen at -19 ° C for 2 weeks to obtain frozen deep-fried food.

Example  4 and 6: Manufacture of frozen deep-fried foods

90 parts by weight of the pre-dust obtained according to Preparation Example 4 and 6 of Preparation Example 6 were mixed with 10 parts by weight of HPMC, and the mixture was placed in 97 parts by weight of chicken, which is a fried material, to obtain chicken pretreated and HPMC-coated.

Subsequently, 32 parts by weight of the batter obtained according to Production Examples 4 and 6 was put into 68 parts by weight of the chicken with the above-mentioned pre-dust and HPMC, followed by par-frying at 188 ° C for 30 seconds, And frozen for 2 weeks at -19 ° C to obtain frozen deep-fried food.

Comparative Example  1: Manufacture of frozen deep-fried foods

46 parts by weight of the batter mix and 54 parts by weight of water were mixed in the kitchenide for about 9 minutes without adding HPMC to the pre-batter mix to prepare a batter.

32 parts by weight of the batter was poured in 68 parts by weight of chicken frying material, followed by par-frying at 188 DEG C for 30 seconds, rapidly frozen at -40 DEG C over 60 minutes, and frozen at -19 DEG C for 2 weeks To obtain frozen deep-fried food.

Comparative Example  2: Manufacture of frozen deep-fried foods

2 parts by weight of HPMC are dispersed in 98 parts by weight of hot water and cooled to 20 DEG C with stirring. The cooled solution was stored for 48 hours in a refrigerated condition at 10 DEG C or less to completely hydrate to prepare an aqueous solution of 2% by weight of HPMC.

To 18 parts by weight of the 2 wt% HPMC aqueous solution and 82 parts by weight of water were mixed and cooled to 10 캜 or lower to prepare a dilute HPMC solution. Then, 40 to 50 parts by weight of the battery mix was mixed with 40 to 50 parts by weight of a dilute HPMC aqueous solution 50 To 60 parts by weight to prepare 0.45 parts by weight of HPMC.

32 parts by weight of the batter was coated in 68 parts by weight of chicken, which is a frying material, and then fried at 185 DEG C for 30 seconds to obtain frozen deep-fried food.

Evaluation example  1: moisture content of frozen deep-fried foods and Oil absorption  Measure

1) Frozen deep-fried food prepared according to Example 1-6 and Comparative Example 1-2

The frozen fried food prepared according to Example 1-6 and Comparative Example 1-2 was fried for about 4 minutes with fried oil heated to about 178 ° C to obtain chicken fry.

The moisture content and the oil absorption amount of the chicken fry were measured by the atmospheric pressure heating drying method and the Soxhlet method, respectively, and the results are shown in Table 4 below.

In the atmospheric pressure heating and drying method, about 4 g of a sample is precisely weighed in an aluminum weighing dish having a diameter of 50 mm, dried at 105 ° C. until a constant weight is reached, and then cooled in a desiccator for 30 minutes and its weight is measured. Respectively. The calculation method is as shown in Equation 1 below.

[Formula 1]

In the formula (1), a represents the weight (g) of the weighing dish, b represents the weight (g) of the weighing dish and the sample,

c is the weight (g) of the sample when it becomes constant after drying.

According to the Soxhlet method, a sample was heated at 105 ° C for 2 hours or more to evaporate water to obtain a dried sample. The dried sample was rapidly cooled and finely pulverized to prevent moisture loss during pulverization. Approximately 6 g of the pulverized sample and 6 g of sodium sulfate were placed in a beaker and attached to a slaughter machine to extract fat, and the amount of oil absorption was calculated according to the following formula 2.

[Formula 2]

In the formula 2, a is the weight of the sample before drying, b is the weight of the sample after drying, c is the weight of the sample after grinding, d is the beaker weight before fat extraction, And the weight (g) of the beaker after baking.

division Moisture content Oil absorption weight% Comparative Example 1 Contrast Moisture content change rate (%) weight% % Change in oil absorption relative to Comparative Example 1 Example 1 58.74 + 1.33 7.70 -6.55 Example 2 59.97 + 3.45 7.42 -9.95 Example 3 60.07 + 3.62 7.11 -13.71 Example 4 60.31 + 4.04 7.01 -14.93 Example 5 60.52 + 4.40 6.14 -25.49 Example 6 61.92 + 6.81% 5.92 -28.16 Comparative Example 1 57.97 0.00 8.24 0.00 Comparative Example 2 58.35 + 0.66 7.81 -5.22

From Table 4, it can be seen that the fry of chicken obtained using the frozen deep-fried food prepared according to Examples 1 to 6 including HPMC is higher than that of Comparative Example 1 and Comparative Example 2. It was also found that the oil absorption of the chicken frying products obtained using the frozen deep-fried food prepared according to Examples 1 to 6 was significantly reduced as compared with the case of Comparative Examples 1 and 2.

Also, it was found that Example 2 containing HPMC as the HPMC powder had a higher water content and significantly reduced the oil absorption as compared with Comparative Example 2 in which HPMC was contained in the same amount but was added in the HPMC aqueous solution. From this, it was confirmed that the use of HPMC powder during the production of the batter was more effective in increasing the moisture content and reducing the oil absorption, as compared with the case of using the HPMC aqueous solution.

2) Frozen fried foods prepared according to Example 2 and Comparative Example 1

The frozen deep-fried food prepared according to Example 2 and Comparative Example 1 was heated to about 178 ° C

The fried chicken was fried for about 4 minutes with heated frying oil.

Cross-sectional photographs of chicken fries obtained using the frozen deep-fried food prepared according to Example 2 and Comparative Example 1 are shown in Figs. 1 and 2, respectively.

Referring to FIGS. 1 and 2, it was confirmed that the deep-fried chicken produced using the deep-fried food produced according to Example 2 had a high moisture content and maintained its internal structure, as compared with the case of Comparative Example 1.

Evaluation example  2: Sensory evaluation

The frozen deep-fried food prepared according to Examples 2 and 4 and Comparative Examples 1 and 2 was fried with the fried oil heated to about 178 ° C for about 1 minute to obtain a deep-fried chicken.

The sensory evaluation of the chicken fry was evaluated as follows and is shown in Table 5 below.

(Assessment Methods)

(1) Number of persons: 160 adults aged 20 to 30 living in Seoul

(2) Evaluation Criteria

- Appearance (overall): Evaluation of the overall batter frying shape as a score of 5 points.

- Color: The color preference of fried products is evaluated as 5 points.

- Overall flavor: overall feel in your mouth when you eat chicken nuggets

The flavor is rated as 5 out of 5.

- batter crisp: the crispness felt when eating chicken nuggets is rated as 5 out of 5

- Inner Moisture: The degree of moistness felt when eating chicken nuggets is rated as 5 points.

division Example 5 Example 6 Comparative Example 1 Comparative Example 2 Appearance (overall) 3.73 3.64 3.29 3.29 color 3.64 3.58 3.57 3.25 Overall flavor 3.64 3.83 3.25 3.50 Batter crisp 4.00 3.86 3.64 3.33 Internal moisture 4.00 3.93 3.29 3.58 Average 3.80 3.77 3.41 3.39

With reference to Table 4, the chicken fry obtained using the frozen deep-fried food according to Examples 5 and 6 showed improvement in the appearance and texture of the chicken, especially the moist and soft texture of the inside, compared with the case of Comparative Examples 1 and 2 I could.

It will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit or scope of the following claims.

Claims (6)

Adding a cellulose ether powder to grain flour, starch, swelling agent and salt to produce a batter mix;
Mixing the batter mix with water to produce a batter;
Placing the batter in a frying material; And
Par-frying the batter with the batter at 180 to 200 ° C for 10 to 60 seconds and rapidly freezing it at -40 ° C or below. The method according to claim 1,
Wherein the cellulose ether powder comprises hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), carboxymethylcellulose (CMC), or a combination thereof. 3. The method of claim 2,
Wherein the HPMC has a hydroxypropoxy group content of 4 to 12% by weight and a methoxy group content of 19 to 30% by weight. The method according to claim 1,
Wherein the content of the cellulose ether powder is 0.1 to 1.0 parts by weight based on 100 parts by weight of the cereal flour. The method according to claim 1,
Wherein said batter mix is selected from the group consisting of xanthan gum, guar gum, carrageenan, alginate, locust bean gum, propylene glycol alginate (PGA) and agar ) In an amount of 0.001 to 0.5 parts by weight based on 100 parts by weight of the cereal flour. The method according to claim 1,
Wherein the content of the batter is 30 to 70 parts by weight based on 100 parts by weight of the frying material.

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