KR20170000120A - Manufacturing method of Predust-Mix containing hydroxylpropyl methyl cellulose and formulating Chicken Nugget with the mix - Google Patents
Manufacturing method of Predust-Mix containing hydroxylpropyl methyl cellulose and formulating Chicken Nugget with the mix Download PDFInfo
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- KR20170000120A KR20170000120A KR1020150088894A KR20150088894A KR20170000120A KR 20170000120 A KR20170000120 A KR 20170000120A KR 1020150088894 A KR1020150088894 A KR 1020150088894A KR 20150088894 A KR20150088894 A KR 20150088894A KR 20170000120 A KR20170000120 A KR 20170000120A
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- 238000004519 manufacturing process Methods 0.000 title abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 90
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 57
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- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 57
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5108—Cellulose
- A23V2250/51086—Hydroxyalkyl cellulose
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to a method for producing a pre-dusted mix containing hydroxypropylmethylcellulose and a chicken nugget using the same, and more particularly, to a method for preparing a pre-mixed mixture comprising hydroxypropylmethylcellulose and a mixture of hydroxypropylmethylcellulose and a starch, , The amount of oil absorbed in the frying clothes and chicken meat is minimized and the outflow of moisture contained in the meat is minimized during the cooking of the frying oil by coating the frying clothes, And a method of manufacturing a pre-mixed mix containing hydroxypropylmethylcellulose and a chicken nugget using the same, which is characterized in that the production yield and the quality deterioration due to fat are minimized in the production of processed meat products.
In addition, the nugget prepared according to the present invention can be obtained by applying a composition of the pre-dust mix prepared by mixing hydroxypropylmethylcellulose, powdered starch and oxidized starch to the surface of hydrated chicken meat with a certain amount of water, It has an effect that it is possible to perform excellent frying characteristics.
Also, it has an effect of improving the taste of consumers by improving the sensory characteristics while reducing the fat content of nugget.
Description
The present invention relates to a method for producing a pre-dusted mix containing hydroxypropylmethylcellulose and a chicken nugget using the same, and more particularly, to a method for preparing a pre-mixed mixture comprising hydroxypropylmethylcellulose and a mixture of hydroxypropylmethylcellulose and a starch, , The amount of oil absorbed in the frying clothes and chicken meat is minimized and the outflow of moisture contained in the meat is minimized during the cooking of the frying oil by coating the frying clothes, And a method of manufacturing a pre-mixed mix containing hydroxypropylmethylcellulose and a chicken nugget using the same, which is characterized in that the production yield and the quality deterioration due to fat are minimized in the production of processed meat products.
Contemporary consumers are increasingly consuming processed foods due to changes in taste, cooking convenience, and eating habits, but excessive fat intake through processed foods is presumed to be responsible for adult diseases such as obesity, arteriosclerosis and hypertension, It is spending social costs. Among the processed foods, especially fried products have excellent palatability. On the other hand, due to the characteristics of the production of hot water, the fat transferred to the product during processing has a higher fat and cholesterol content than the other processed foods. Accordingly, development of a technique for reducing the amount of oil absorbed during processing is actively required.
Pre-dusting or prerending is defined as a material or process that applies a coating material (hereinafter referred to as "free dust") that is dried on the surface of a raw material during food processing, To improve the appearance of the product and to improve the flavor, the so-called frying cloth is applied to the surface of the raw material during the production of the fermented processed food. The fryer used here is usually divided into a pre-dry and liquid-state batter mix (or batter solution), and a dry powder-formable blade mix applied over the batter liquid.
In the process of fermented processed foods, processed meat products are treated with a saline solution in the form of an aqueous solution to improve the flavor of raw meat (hereinafter referred to as "meat") and subsequent workability during the manufacturing process, and the surface of the meat is removed from the saline solution and the aqueous solution It becomes wet with the substance. When the surface of the meat is wet, the batter liquid can not be uniformly applied, and the batter liquid is thinned due to the influence of moisture and flows down along the meat surface, thereby deteriorating the quality. Since the pre-dust absorbs the moisture of the wet meat surface and increases the contact area between the meat and the batter solution, it is effective to increase the mutual adhesion. Therefore, it is applied thinly on the wet surface during the meat processing, In the preliminary stage. In addition, pre-dust suppresses the formation of air layer between the batter liquid and the meat during processing, thereby enhancing the application rate of the batter, thereby reducing the defective product and increasing the production yield.
It is reported that the pre-dust is located between the meat and batter liquid and is effective in forming a kind of 'shielding' that prevents the moisture retained by the meat and the oil absorbed during processing from moving into and out of the product Among the components constituting the shield, attention is focused on cellulose and cellulose derivatives (Methyl Cellulose (MC) and Hydroxypropyl Methyl Cellulose (HPMC)) which form a gel-like structure upon heating.
Hydroxypropyl methylcellulose is a cellulose derivative. The substituent has a methoxy group, a hydroxypropoxy group or hydrogen. It is an insoluble natural polymer having crystallinity of 30 to 65% due to intermolecular hydrogen bonding. It is also insoluble in alcohol and ethanol. It has hygroscopicity and its pH is 5.0 ~ 8.0. It changes from sol to gel by heating and cooling, and is used as an emulsifier, thickening stabilizer, suspension agent, moisturizer and the like.
Korean Patent Publication No. 10-1070790 (oil-abatement batter mix composition) relates to a batter mix composition prepared by mixing starch, gum and baking powder as an effective ingredient, and disclosed in Korean Patent Publication No. 10-2012-0020160 A method of reducing the oil absorption of fried food products involves applying water to a fried batter dough mix comprising methylcellulose to form a fried batter dough and then frying the food to reduce the oil absorption of the fried food.
BACKGROUND OF THE INVENTION [0002] Conventional invention relates to a batter mix which suppresses oil absorption during production of a hot water product by using gourd, and a batter liquid which is mixed with water at a predetermined ratio is applied and applied. As described above, the batter liquid has problems in various processing aptitudes such as low viscosity when the batter liquid is applied to the moisture transferred from the raw material during the processing of the meat products, or the coating rate is not constant.
In addition, the pre-dust used in the food industry is mainly composed of wheat flour, starch or vegetable extract protein, which is detached from the raw material surface during the operation and transferred to the batter liquid to increase the viscosity.
In addition, even if the ingredients are applied to products due to their different gelation temperatures, there is a disadvantage that they do not significantly contribute to the enhancement of water retention or the crispness of the frying clothes.
In order to solve the above problems, a pre-dust mix containing hydroxypropyl methylcellulose according to the present invention is prepared and then applied to chicken nuggets (hereinafter referred to as nuggets) to improve the low oil absorption and water retention, The aim is to improve the quality.
The purpose of the present invention is to improve the preference of consumers who are sensitive to fat intake by reducing oil absorption by processing the nugget by applying the above-mentioned pre-dust mix.
To achieve the above object, the present invention provides a pre-dry mix composition containing hydroxypropylmethylcellulose, hydroxypropylmethylcellulose, powdered starch and oxidized starch in an effective amount.
And 40 to 80 parts by weight of hydroxypropylmethylcellulose, 20 to 40% by weight of pulverulent powder and 20 to 50% by weight of oxidized starch, based on 100 parts by weight of the pre-mixed composition.
Further, the oxidized starch is characterized by processing one or more of corn starch, wheat starch, sweet potato starch, tapioca starch or rice flour as raw materials.
Also, the hydroxypropylmethylcellulose has a hydroxypropylmethyl cellulose having a methoxyl substitution degree of 15 to 25% by weight and a hydroxypropyl substitution degree of 5 to 15% by weight, or a hydroxypropylmethyl cellulose having a methoxyl substitution degree of 25 to 30% And 3 to 8% by weight of hydroxypropylmethylcellulose, or a mixture of two or more thereof.
And a nugget using the prepared pre-dust mix composition.
The nugget prepared according to the present invention is obtained by applying a composition of a pre-dusted mix prepared by mixing hydroxypropylmethylcellulose, powdered starch and oxidized starch to the surface of hydrated chicken meat with a certain amount of salt solution, thereby reducing oil absorption and sensory characteristics This has the effect of making excellent fry.
Also, it has an effect of improving the taste of consumers by improving the sensory characteristics while reducing the fat content of nugget.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing a chicken nuggets absorption rate measurement according to a pre-dust mix composition containing hydroxypropylmethylcellulose at a certain ratio. FIG.
FIG. 2 is a graph showing the moisture retention of chicken nugget according to the pre-dust mix composition containing hydroxypropylmethylcellulose at a certain ratio.
3 is a graph showing the crispness of chicken nuggets according to a pre-dust mix composition containing hydroxypropyl methylcellulose at a certain ratio.
The present invention relates to a method for producing a pre-dusted mix containing hydroxypropylmethylcellulose and a chicken nugget (nugget) using the same.
The pre-dry mix composition containing hydroxypropylmethylcellulose according to the present invention is preferably a pre-dusted mix composition containing hydroxypropylmethylcellulose, powdered starch and oxidized starch in an effective amount.
Also, it is preferable that 40 to 80 parts by weight of hydroxypropyl methylcellulose, 20 to 40% by weight of powder, and 20 to 50% by weight of oxidized starch are contained in 100 parts by weight of the pre-mixed composition.
The oxidized starch is preferably processed using one or more of corn starch, wheat starch, sweet potato starch, tapioca starch or rice flour as a raw material.
Also, the hydroxypropylmethylcellulose has a hydroxypropylmethyl cellulose having a methoxyl substitution degree of 15 to 25% by weight and a hydroxypropyl substitution degree of 5 to 15% by weight, or a hydroxypropylmethyl cellulose having a methoxyl substitution degree of 25 to 30% It is preferable to use one or more of hydroxypropylmethylcellulose comprising 3 to 8% by weight of hydroxypropylmethylcellulose.
It is also preferable to prepare a nugget with the prepared pre-dust mix composition. At this time, the nugget using the prepared pre-dust mix composition was prepared by mixing 2-4 wt% of the pre-dust mix composition with 80-90 wt% of pulverized raw material, mixing wheat flour and purified water at a ratio of 0.9-1.2: 1.2-2.5 It is preferable to bury the batter solution in an amount of 8 to 16% by weight and fry on the edible oil.
In addition, the kind of the ground raw meat is not limited, but it is preferable to use crushed chicken, pork, and more preferably chicken chicken breast portion. It is preferable that the crushed chicken has a size of 0.2 to 0.5 mm.
When the nugget is prepared with less than 2% by weight of the pre-dust mix composition and more than 90% by weight of the raw material, it is difficult to exhibit the effect of the pre-dust mix composition. When the pre-mix composition is more than 4% by weight and less than 80% There is a problem in that the thickness of the batter becomes thick and the chewiness taste of the meat is lowered and the preference of the consumer is reduced.
When the preliminary mixed composition is applied to the surface of the ground raw meat and the batter liquid is applied, the gel is bonded with moisture on the surface of the raw meat, and the gel is formed at a relatively low temperature in the heating of the fermented milk, And the effect of blocking the movement of oil.
In addition, the pre-dust mix composition containing hydroxypropylmethylcellulose has physical properties such as cold / thaw stability, shape retention property and gelation property, and has a property of preventing moisture release and oil absorption by forming a gel in pore upon heating .
Hereinafter, preferred embodiments, comparative examples, and experimental examples are provided to facilitate understanding of the present invention. It should be understood, however, that the following examples, comparative examples and experimental examples are provided only to facilitate understanding of the present invention, and that the present invention is not limited to the following examples, comparative examples and experimental examples.
FIG. 1 is a graph showing the absorption rate of chicken nuggets according to a pre-dust mix composition containing hydroxypropylmethylcellulose at a certain ratio. FIG. FIG. 3 is a graph showing the crispness of chicken nuggets according to a pre-dust mix composition containing hydroxypropyl methylcellulose at a certain ratio. FIG.
Examples 1 to 11 and Comparative Example 1: Preparation of pre-dust mix composition
1000 g of the pre-dust mixture composition of the present invention was prepared by mixing each component in weight% as shown in Table 1 below.
The following oxidized starches were prepared using corn starch as a raw material, and hydroxypropylmethylcellulose was prepared by using two types of hydroxypropylmethylcellulose having different degrees of methoxyl substitution and hydroxypropyl substitution , Methocel K4M (Methocel K4M) used in the present invention is hydroxypropylmethylcellulose having a methoxyl substitution degree of 15 to 25% by weight and a hydroxypropyl substitution degree of 5 to 15% by weight, and Methocel F4M Hydroxypropylmethylcellulose having a methoxyl substitution degree of 25 to 30% by weight and a hydroxypropyl substitution degree of 3 to 8% by weight.
Comparative Example 1 is a pre-dusted mix composition prepared by mixing generally powdered powders, oxidized starch and gellan gum.
EXPERIMENTAL EXAMPLE 1 Measurement of Chicken Nugget Absorption Rate According to Pre-Dust Mix Composition Containing Hydroxypropyl Methyl Cellulose at a Ratio
As shown in Table 1, 1000 g of the pre-dust mix composition was prepared, and the resulting mixture was processed into a chicken nugget prepared in a predetermined form, and a flask prepared by mixing wheat flour and purified water at a ratio of 0.9 to 1.2: 1.2 to 2.5 And 8 to 16% by weight of the product were buried in edible oil at 184 to 186 ° C for 3 to 5 minutes, followed by cooling at room temperature for 1 hour. At this time, the chicken nuggets were used for the experiment. The chicken nuggets were 45 ㎜ × 40 ㎜ × 10 ㎜ in height and 52 ㎏ in size.
The chicken nugget which had been cooled for 1 hour was degreased for 1 minute and ground with a blender. Fat was extracted for 7 hours using a Soxhlet apparatus using hexane as a solvent, and then heated in a dry oven at 70 DEG C to extract oil The absorption rate was calculated according to the following equation and is shown in FIG.
Fat content (%) = Weight of extracted oil (g) / Sample weight (g) × 100
As a result of measurement of the absorption rate of chicken nuggets, it can be confirmed that the oil absorption is significantly reduced when compared with the oil absorption amount in the case of Examples 2 to 11 as shown in Fig.
It was also found that the addition of the oxidized starch and hydroxypropylmethylcellulose effectively worked to reduce the absorption ratio.
Experimental Example 2: Measurement of moisture retention of chicken nugget according to a pre-dust mixture composition containing hydroxypropylmethylcellulose at a certain ratio
The pre-dust mix composition prepared in Examples 1 to 11 and Comparative Example 1 was fried in a chicken nugget and analyzed for moisture retention of chicken nugget.
The fried chicken nuggets were allowed to stand at room temperature for 1 hour, and the water content was measured using a halogen moisture meter. The moisture retention was calculated according to the following equation and shown in FIG.
Moisture content (%) = measured moisture content (g) / sample weight (g) × 100
As a result of measuring the water retention of chicken nuggets, it can be seen that there is no significant difference in the moisture retention of the pulp powders in Examples 2 to 4 in which oxidized starch was added, as shown in Fig.
In addition, as shown in FIG. 2, it can be confirmed that moisture retention is significantly improved in Examples 5 to 11 of the pre-dust mix composition containing hydroxypropylmethylcellulose at a certain ratio as compared with Example 1.
It can be confirmed that water retention is increased when hydroxypropylmethylcellulose is added according to the measurement result of the water retentivity.
Experimental Example 3: Measurement of crispness of chicken nuggets according to pre-dust mix composition containing hydroxypropylmethylcellulose at a certain ratio
The pre-dust mix composition prepared according to Examples 1 to 11 and Comparative Example 1 was fried in a chicken nugget, and the crispness of the chicken nugget was analyzed.
The crispness of the fried chicken nugget was measured by attaching a 70 mm × 3 mm plate type probe to a texture analyzer (TA-XT, Stable Micro Systems), cutting it vertically onto a 45 × 40 × 10 mm chicken nugget, crispness. At this time, the analysis conditions were set at a pre-test speed of 1 mm / sec, a test speed of 1 mm / sec, a post-test speed of 10 mm / sec, and a strain of 70%.
The results of Experimental Example 3 were as shown in FIG.
As shown in FIG. 3, the crispness of the chicken nuggets was significantly improved in Examples 2 to 11 as compared to the crispness of the chicken powder nuggets.
Further, as shown in FIG. 3, it can be confirmed that the addition of the oxidized starch in Examples 8 to 11 does not affect the crispiness, and the optimal addition amount of the oxidized starch is preferably 35% .
In addition, the highest value in the above-described pre-dust mix composition Example 10 is the most effective for decreasing the oil absorption.
The experiment was repeated 3 times or more. The experimental results were compared by one-way ANOVA and t-test analysis using Excel 2007, and the results were compared with the mean ± standard deviation Respectively.
Claims (5)
Wherein the hydroxypropylmethylcellulose comprises 40 to 80 parts by weight of hydroxypropylmethylcellulose, 20 to 40% by weight of the powder, and 20 to 50% by weight of the oxidized starch, based on 100 parts by weight of the pre-mixed composition. Pre-dust mix composition.
Wherein the oxidized starch comprises one or more of corn starch, wheat starch, sweet potato starch, tapioca starch or rice flour as a raw material.
The hydroxypropylmethylcellulose has a hydroxypropylmethyl cellulose having a methoxyl substitution degree of 15 to 25% by weight and a hydroxypropyl substitution degree of 5 to 15% by weight or a methoxyl substitution degree of 25 to 30% by weight and a hydroxypropyl substitution degree And 3 to 8% by weight of hydroxypropylmethylcellulose, wherein the hydroxypropylmethylcellulose is a mixture of at least one of hydroxypropylmethylcellulose and hydroxypropylmethylcellulose.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101070790B1 (en) | 2009-08-05 | 2011-10-07 | 씨제이제일제당 (주) | A Batter-mix Composition for Lowering the Degree of Oil Absorption in Fried Food |
| KR20120020160A (en) | 2009-05-18 | 2012-03-07 | 다우 글로벌 테크놀로지스 엘엘씨 | Methods for reducing oil uptake of fried foods |
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| KR101406976B1 (en) * | 2013-08-30 | 2014-06-13 | 대상 주식회사 | Composition of Batter Mix for Microwave |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20120020160A (en) | 2009-05-18 | 2012-03-07 | 다우 글로벌 테크놀로지스 엘엘씨 | Methods for reducing oil uptake of fried foods |
| KR101070790B1 (en) | 2009-08-05 | 2011-10-07 | 씨제이제일제당 (주) | A Batter-mix Composition for Lowering the Degree of Oil Absorption in Fried Food |
Non-Patent Citations (3)
| Title |
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| Kuntz LA. The great cover-up: batters, breadings, and coatings. Food Prod Des. 1997. 7:39 ~ 57. |
| Suhaila Mohamed, Northasimah Abd hamid and Mansoor Abdul Hamid. Food components affecting the oil absorption and crispness of fried batter. Journal of the science of Food and Agriculture 78(1). 1998. 39 ~ 45 |
| 김덕년. 액상반죽 및 표면코팅을 통한 유탕 처리식품의 흡유 저감화 연구. 세종대학교. 2010. |
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