KR20150072615A - A premix composition for fried food maintaining crispness for a long time under storage in heating cabinet, a fried food prepared by using the same and a method for preparing the fried food - Google Patents

Abstract

The present invention relates to premix composition for fried food, fried food prepared by using the same, and a method for preparing fried food and, more specifically, to premix composition for fried food, fried food prepared by using the same, and a method for preparing fried food, capable of conveniently cooking fried food appropriate to be provided in a feeding facility or a buffet where the fried food may be stored or displayed in a heating cabinet for a long time by maintaining crispness of the fried food for a long time even if the fried food is stored in the heating cabinet for a long time, improving the crispness, and reducing oil absorption of the fried food since the premix composition contains oxidized starch, crosslinked starch, and rice flour.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a premix composition for frying, which is kept crisp for a long time even when stored in a warm place, and a fried product prepared using the premix composition and a method of manufacturing the fried product. the same and a method for preparing the fried food}

The present invention relates to a premix composition for frying, and a method for producing frying and frying using the same. More specifically, the present invention relates to a premix composition for frying, which comprises oil starch, crosslinked starch and rice flour, A pre-mix composition for frying which can easily produce a deep-fried food that is stored for a long time in a warm place or is to be displayed in a lunch or buffet to be displayed on the shelf for a long time, And a method of manufacturing frying and frying using the same.

Frying is a recipe in which raw ingredients or frying cloths are coated and heat-treated in a high-temperature oil. Since the loss of nutrients is small, the flavor of the food is increased, and the crisp texture of the surface texture is provided, its use and intake are increased have. Tempura is manufactured and sold not only by general households but also by various food companies. In particular, there are many opportunities to cook tempura in a restaurant or group meal such as buffet. In the case of deep frying, a pre-mix for frying is generally used. The premix for deep-frying is a mixture of starch, corn flour, baking powder, salt and spices, and can be mixed with water. These premixes affect the appearance, volume, and texture of the fry, and various additives affect the color, oil absorption, and crispness of the fry dough.

Tempura is a menu that does not fall out of the foodservice companies or group meals such as buffet, but it is difficult to be served right after the deep frying, and it is often the case that the storage time is long at the room temperature or the warm spot until the consumer consumes it. However, due to the characteristics of deep frying, when stored at a room temperature or a warm place for a long time, the moisture of the deep frying material or the moisture transfer of the external environment lowers the crispness of the deep frying cloth and becomes damp, so that low quality frying is often provided.

Also, during the frying process, a large amount of fat is absorbed by the fry, and even contains high fat, which is 50% of the total weight. Accordingly, frying is a typical high-calorie, high-fat food group, and excessive intake of frying food may have undesirable effects on consumer health. Therefore, in order to keep pace with consumer trends favoring health-oriented products, it is necessary to develop a premix for frying that has a function to reduce oil absorption without any change in quality.

A lot of research has been conducted to solve the problems of the above-mentioned frying. Korean Patent Laid-Open No. 10-2003-0037906 discloses a frying powder for sweet and sour pork which keeps a crispy texture for a long time and maintains a crispy texture even when reheated by a microwave oven. Korean Patent No. 10-1070790 discloses a batter-mix composition which reduces oil absorption while minimizing the deterioration of texture.

Most of these conventional techniques focus on maintaining crispness when the frying is left at room temperature or re-cooking. However, if left at room temperature, the frying is disadvantageous in that the frying is cooled and the re-cooking is troublesome. It is required to keep the frying for a long time while keeping the frying state in a warm state. However, it is difficult to maintain the crispiness for a long time when the fry prepared by the existing pre-frying premix is stored in a warm place higher than room temperature.

Therefore, there is a demand for the development of a new premix composition for deep-frying which can produce a deep-fried food having a crispy texture for a long time even if kept in a warm place, and can reduce the induction of the frying.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in an effort to solve the problems of the prior art as described above, and it is an object of the present invention to provide a fried food product having reduced oil absorption, It is another object of the present invention to provide a premix composition for frying which can be easily produced by frying, and a method for manufacturing frying and frying using the same.

In order to accomplish the above object, the present invention provides a premix composition for frying comprising flour, oxidized starch, crosslinked starch and rice flour.

According to another aspect of the present invention, there is provided a batter for frying comprising 100 parts by weight of the premix composition and 50-200 parts by weight of water.

According to another aspect of the present invention, there is provided a deep-fried batter made using the batter as a batter.

According to another aspect of the present invention, there is provided a method for preparing a kneaded product, which comprises mixing 100 parts by weight of the premix composition and 50-200 parts by weight of water to prepare a kneaded product; And a step of preparing the batter by using the prepared batter as a batter.

The use of the premix composition of the present invention not only reduces oil absorption during frying, but also maintains a crispy texture even after being stored for a long time in a warming oven to produce fried products of the same quality as immediately after frying. It is possible to keep the warm and crispy texture in the lunch or buffet which should be kept in a warm place or to display, and to easily provide the fried with reduced oil absorption.

Hereinafter, the present invention will be described in detail.

In the premix composition for frying of the present invention, a flour, a gravity flour or a strong flour can be used as wheat flour. In order to prevent the texture from being formed due to the formation of gluten, a flour can be preferably used. The wheat flour is obtained by milling the soft wheat, and preferably contains an average of 7-9% of protein and 0.4% or less of ash.

The premix composition for frying according to the present invention may contain 40 to 80 parts by weight of wheat flour based on 100 parts by weight of the composition, more preferably 40 to 60 parts by weight. If the amount of the flour to be used is less than 40 parts by weight based on 100 parts by weight of the composition, the frying volume may be reduced. If the amount of the flour is more than 80 parts by weight, the flour may not remain crisp and damp.

The oxidized starch used in the premix composition for frying according to the present invention is a modified starch prepared by oxidizing raw starch, and is used for promoting a light and crunchy texture of frying and keeping the texture in a desirable state. The starch which can be used as a raw material of the oxidized starch may be any grain or starch starch including, for example, corn, potato, sweet potato, wheat, tapioca, waxy corn, rice and the like and is not particularly limited. Preferably, oxidized starch containing corn starch as a starting starch may be used, but it is not limited thereto and can be adjusted according to the use.

The oxidation of raw starch may be carried out by using an ordinary oxidizing agent such as sodium hypochlorite, hypobromite, gaseous chlorine, permanganate or the like, and is not particularly limited. Among them, the starch oxidized by using sodium hypochlorite is preferable because it is excellent in tackiness and cohesiveness and is excellent in the effect for fried food materials, but it is not limited thereto and can be adjusted according to the use.

The carboxyl group content of the oxidized starch used in the present invention may preferably be 0.01 to 1.1% by weight, more preferably 0.1 to 1.1% by weight, based on 100% by weight of the total amount of the oxidized starch. If the carboxyl group content of the oxidized starch is too low, desired physical properties desired can not be realized. On the other hand, if the content is too high, the thermal stability may be lowered and the browning reaction may occur.

The premix composition for frying according to the present invention may contain 5 to 30 parts by weight of oxidized starch based on 100 parts by weight of the composition, more preferably 5 to 20 parts by weight. If the amount of the oxidized starch used is less than 5 parts by weight based on 100 parts by weight of the composition, the texture may be deteriorated. If the amount is more than 30 parts by weight, the composition may be fragile and burn easily.

The crosslinked starch used in the premix composition for frying according to the present invention is a modified starch prepared by crosslinking molecular chains of raw starch, and is used to improve the texture of fried foods and to maintain a crispy texture during storage in a hot store. The starch usable as a raw material of the crosslinked starch may be any grain or starch starch including, for example, corn, potato, sweet potato, wheat, tapioca, waxy corn, rice and the like and is not particularly limited. Preferably, a crosslinked starch containing tapioca starch as a raw material starch may be used, but it is not limited thereto and can be adjusted according to the use.

Phosphorus oxychloride (POCl ₃ ), sodium trimetaphosphate (STMP), and adipic-acetic anhydride can be used to crosslink and modify the molecular chains of the starting starch And is not particularly limited. Of these, starch crosslinked using phosphorus oxychloride (POCl ₃ ) or sodium trimetaphosphate (STMP) may be preferable, but not limited thereto, and may be adjusted depending on the application.

The crosslinking degree of the crosslinked starch used in the present invention is preferably 300 BU to 1100 BU when the 8% starch suspension is heated at 95 DEG C for 30 minutes. If the degree of crosslinking is less than 300 BU, the viscosity of the kneaded product may decrease. If the degree of cross-linking is more than 1100 BU, there may be a problem that the texture is hardened when applied to deep-frying.

The premix composition for frying according to the present invention may contain 5 to 30 parts by weight of crosslinked starch based on 100 parts by weight of the composition, more preferably 5 to 20 parts by weight. If the amount of the crosslinked starch used is less than 5 parts by weight based on 100 parts by weight of the composition, the effect of maintaining a crisp texture is insignificant. If the amount is more than 30 parts by weight, there may be a problem of being cooked during warm storage after frying.

In the premix composition for frying according to the present invention, the total content of oxidized starch and crosslinked starch is preferably 10 to 60 parts by weight, more preferably 10 to 30 parts by weight, based on 100 parts by weight of the composition. The weight ratio of oxidized starch to crosslinked starch in the frying premix composition of the present invention is preferably 3: 1 to 1: 3, more preferably 2: 1 to 1: 2. If the relative amount of the oxidized starch to the crosslinked starch is larger than the above range, the fry may have a crunchy and light texture, but may have a tendency to stick to it, and may become damp and tired when stored in a warm place for a long time. On the contrary, if the relative amount of the crosslinked starch to the oxidized starch is more than the above range, the fried product becomes hard and the undesirable texture may occur, and when stored for a long time in the warm warehouse, it may become damp and tired.

Since the premix composition for frying according to the present invention further contains rice flour in addition to flour, it has the advantage of promoting a crispy texture than fried flour using only flour, rich in essential amino acids and proteins, and good in digestion. It is possible to exhibit an effect of reducing the oil absorption amount. The above rice flour means pulverized and pulverized raw rice of various kinds such as rice flour, glutinous rice, rice flour, glutinous rice flour, etc., and is not limited to the breed.

The grain size (average grain size) of the rice flour may be generally 5 to 100 탆, preferably 5 to 50 탆, and more preferably 10 to 30 탆. If the particle size of the rice flour is less than 5 μm, the viscosity of the kneaded product may increase. If the particle size exceeds 100 μm, the oil absorption of the frying oil may increase, which may have a negative effect.

The premix composition for frying according to the present invention may contain 3 to 20 parts by weight of rice flour, more preferably 5 to 20 parts by weight, based on 100 parts by weight of the composition. If the amount of the rice flour is less than 3 parts by weight based on 100 parts by weight of the composition, the effect of reducing oil absorption may be insufficient. If the amount of rice flour is more than 20 parts by weight, the viscosity of the fried batter may become undesirably high.

The premix composition for frying according to the present invention may further contain a common starch. Herein, general starch means starch derived from various grains or rhizomes as described above, and starch not chemically or physically modified. The common starches usable in the premix composition of the present invention may be selected from, for example, corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, waxy corn starch, rice starch and combinations thereof, , Tapioca starch, waxy corn starch, potato starch and combinations thereof, most preferably corn starch. When the starch is contained in the premix composition of the present invention, the content of the starch is preferably 3 to 20 parts by weight, more preferably 3 to 15 parts by weight based on 100 parts by weight of the composition. If the amount of the general starch used is less than 3 parts by weight based on 100 parts by weight of the composition, the use effect may not be sufficient. If the amount is more than 20 parts by weight, the texture may be hardened.

The premix composition for frying of the present invention may further contain gums. Gum is a substance that improves the stability of various natural foods and processed foods by forming a stable colloidal solution by dispersing in water. It is a substance extracted from seaweed (agar, alginate, carrageenan, persellaran, etc.) (Gelatin, chitin, etc.) obtained from animals, microorganisms (such as pectin, cereal gum, starch, gum arabic, karaya gum, tragacanth gum, guti gum, guar gum, locust bean gum, (Xanthan gum, gellan gum, etc.), and the like. In the present invention, guar gum, xanthan gum and the like may be preferably used, but the present invention is not limited thereto. When the premix composition of the present invention contains gum, the content thereof may be 0.05 to 3 parts by weight, more preferably 0.1 to 3 parts by weight, based on 100 parts by weight of the composition. If the amount of the gum is less than 0.05 part by weight based on 100 parts by weight of the composition, the use effect may not be sufficient. If the amount is more than 3 parts by weight, the viscosity of the dough may increase and the texture may be deteriorated.

The premix composition for frying of the present invention may further contain sugar in addition to the above-mentioned components. There is no particular limitation on the sugar that can be used in the present invention as long as it is a common sugar (for example, black sugar) widely used for confectionery and baking. When the premix composition of the present invention contains sugar, its content may be 1 to 10 parts by weight, based on 100 parts by weight of the composition, but is not limited thereto.

In addition to the above-mentioned components, the premix composition for frying according to the present invention may further contain components usable in the frying premix composition in order to improve the viscosity of the kneaded product, the volume and flavor of the deep-frying product, . Such additional ingredients include, but are not limited to, at least one selected from baking powder, tablet salt, spice and the like. When these components are further included, for example, 0.5 to 3 parts by weight of baking powder, 0.05 to 3 parts by weight of purified salt, and 0.1 to 3 parts by weight of spice may be used, but the present invention is not limited thereto.

There is no particular limitation on the method of producing the premix composition for frying according to the present invention, and the method and equipment used for the production of ordinary premixes can be used as is or modified appropriately. According to one embodiment of the present invention, the raw material components as described above are put into a mixer and mixed and dispersed. Thereafter, a suitable mesh body (for example, about 5 to 15 mesh, preferably about 10 mesh And then mixed again. However, the premix composition is not limited thereto.

Another aspect of the present invention relates to a kneader for frying comprising 100 parts by weight of the premix composition and 50 to 200 parts by weight of water.

The frying batter may contain 50 to 200 parts by weight, preferably 100 to 150 parts by weight of water based on 100 parts by weight of the premix composition. When the water content of the kneaded product is within the above range, an appropriate volume is formed and a good texture fried product can be produced. Water is not particularly limited as long as it can be used as drinking water, and may be, for example, purified water. There is no particular limitation on the water temperature during kneading, and may be, for example, room temperature.

Another aspect of the present invention relates to a deep-fried batter made using the batter as a batter, and a method for producing the batter.

According to an embodiment of the present invention, 50 to 200 parts by weight, preferably 100 to 150 parts by weight of water (preferably ice water) are added to 100 parts by weight of the premix composition for frying and then mixed to prepare a batter, The kneaded batter is put on a frying material and fry can be prepared by putting it in oil preheated to 170 to 180 DEG C and frying.

Hereinafter, the present invention will be described more specifically with reference to Examples, Comparative Examples and Experimental Examples. However, it should be understood that the present invention is not limited thereto.

[ Example  1 to 5 and Comparative Example  1-3]

The raw materials as shown in Table 1 below were mixed and dispersed for 10 to 15 minutes in a mixer, passed through a mesh of about 10 mesh, and mixed again for 10 minutes to prepare premixes of each of Examples and Comparative Examples. 140 parts by weight of ice water was added to 100 parts by weight of the thus-prepared premix to prepare a kneaded product. Dough water was added to the prepared materials (carrots, sweet potatoes, shrimp) (dredging step) and fried for 2 to 3 minutes in oil preheated to 180 캜 to prepare fried foods of each of the examples and the comparative examples.

[ Experimental Example  One] Absorption rate  evaluation

The water was added 1.4 times (volume / weight) to the frying premix of each of the examples and the comparative examples, and the mixture was uniformly mixed with the whipper. Then, the mixture was placed in a bottle having a narrow inlet and slightly fried at 180 ° C for 1 minute. The deep-fried batter was pulverized with a blender and the fat was extracted for 2 hours using a soxhlet apparatus with ethyl ether as a solvent. The fat content of the frying batter fried out was calculated using the following formula, which is shown in Table 2 below.

Fat content (%) = (Wo-Wi) / Wo * 100

[Wo: sample weight before fat extraction, Wi: sample weight after fat extraction]

From the results shown in the above Table 2, it can be seen that the premix of the embodiment of the present invention can reduce the rate of absorption of the fry during manufacture of the fry, compared with the comparative premix.

[ Experimental Example  2] Property evaluation

The hardness and crispness of each fried product after the preparation of the fried product in each of the examples and the comparative examples, and after the prepared fried product was stored at 40 ° C for 2 hours, using a texture analyzer (TA-XTi Stable Micro Systems, UK) Were measured. The hardness is represented by measuring the force applied by pressing the probe at a rate of 2 mm / s in a container filled with 20 g of frying clothes, and the degree is represented by the weight (g) per unit area. The crispiness is measured by measuring the number of peaks appearing during pressing. The measurement results are shown in Table 3 below. If the hardness is high, it means that it takes a lot of force when pressing the fry, which means that the texture is hard, and when the number of peaks is large, it means that crispy crispy is high when the fry is pressed. The high hardness and the high number of peaks mean that the quality of fry is high due to crispy texture.

As shown in Table 3, the tempura produced by the premix according to the present invention provided higher hardness and crisp texture immediately after frying as well as after being stored for 2 hours in the hot sauce, compared with the frying of the comparative example. From the results, it can be seen that the quality level of the example fried products was significantly higher than that of the comparative example.

[ Experimental Example  3] Sensory evaluation

The fry prepared in each of the examples and the comparative examples was stored at a temperature of 40 ° C for 2 hours, and then subjected to sensory evaluation for frying. The sensory evaluation was carried out by 20 persons who were trained men and women. The evaluation items were rated as 5 points (very good), 4 points (good), 3 points (normal), 2 points (bad), and 1 point (very bad) The scores obtained are summed and then arithmetically averaged to be shown in Table 4 below.

As shown in Table 4, the fry prepared by the premix of the present invention showed a level equivalent to that of the comparative example after storage for 2 hours in a warm greenhouse. In terms of appearance and crispness, .

Claims (13)

A premix composition for frying comprising flour, oxidized starch, crosslinked starch and rice flour. The frying pre-mix according to claim 1, which comprises 40 to 80 parts by weight of wheat flour, 5 to 30 parts by weight of oxidized starch, 5 to 30 parts by weight of crosslinked starch and 3 to 20 parts by weight of rice flour based on 100 parts by weight of the composition. Composition. The fried product according to claim 1, wherein the oxidized starch is obtained by oxidizing raw starch selected from corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, waxy corn starch, rice starch, ≪ / RTI > The premix composition for frying according to claim 3, wherein the oxidizing agent is sodium hypochlorite, hypobromite, gaseous chlorine or permanganate. The fried product according to claim 1, wherein the crosslinked starch is obtained by crosslinking raw starch selected from corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, waxy corn starch, rice starch, ≪ / RTI > The premix composition for frying according to claim 5, wherein the cross-linking agent is sodium chloride, sodium trimetaphosphate or adipic acid-acetic anhydride. The premix composition for frying according to claim 1, wherein the weight ratio of oxidized starch: crosslinked starch in the composition is 3: 1 to 1: 3. The premix composition for frying according to claim 1, wherein the particle size of the rice flour is 5 to 100 占 퐉. The premix composition for frying according to claim 1, further comprising a general starch selected from corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, waxy corn starch, rice starch, and combinations thereof. The premix composition for frying according to claim 1, further comprising a gum. 10. A kneading batter for frying comprising 100 parts by weight of the premix composition according to any one of claims 1 to 10 and 50 to 200 parts by weight of water. A fry made using the batter of claim 11 as a batter. Mixing 100 parts by weight of the premix composition of any one of claims 1 to 10 and 50-200 parts by weight of water to prepare a batter; And preparing the batter using the prepared batter as a batter.