KR20170121832A - Method for Manufacturing Frozen Fried Mango - Google Patents

Abstract

The present invention relates to a method for manufacturing deep-fried frozen mangoes in which the original flavor and sweetness of mangoes are not reduced even if the mangoes are kept frozen and the prototype of the mango is preserved. The deep-fried frozen mangoes prepared by the manufacturing method of the present invention maintains excellent flavor and sugar content in both the freshly fried state and the frozen state and can be sold in not only instant frying corners but large-sized markets and convenience stores through mass production and freezing distribution. Also, consumers can enjoy delicious deep-fried frozen mangoes in cold conditions like ice cream. The deep-fried frozen mangoes has excellent sugar content and flavor even when thawed at room temperature and can be eaten conveniently by using a frying pan or a microwave oven, thereby being a new food satisfying both taste and convenience.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing Frozen Fried Mango,

The present invention relates to a method for producing frozen mango fries, and more particularly, to a method for manufacturing frozen mango fries in which the original flavor and sugar content of the mango are not reduced even if they are kept frozen and the prototype of the mango is preserved.

Fried foods are fried in oil, fish, meat or vegetables in a dictionary meaning, and they have been used as a favorite snack for all ages by the taste of crispy texture and oily taste. Frying can be made by frying various ingredients in oil, for example meat such as beef or pork, seafood such as squid or fish, various kinds of vegetables, and fried food Depending on the type of frying and how to make frying can vary.

In recent years, methods of cooking new fried foods such as kimbab, quail egg, and bread have been developed and introduced from traditional fried dishes such as fish, meat, and vegetables. For example, Korean Patent Registration No. 1104547 discloses a method for producing fried soba butter. The above patent discloses a method for producing fried soba butter breads having various mouthfeel by adding pastry bean sprouts and the like through the first and second fermentation of the batter.

Frying dishes of various kinds are introduced, but frying dishes maintain the best texture and flavor in freshly fried state, lose their crispness and flavor after being cooled or frozen, and once they are cooled or frozen, Or microwave oven, it is difficult to recover the original texture and flavor, and fried food that is frozen and circulated in mass production is difficult to satisfy a high taste of consumers.

On the other hand, fruits are not easy to fry in oil because they contain a lot of water inside, and since they are best served with the best flavor and sugar content, they are not used as fry ingredients until now.

In particular, mango is loved by consumers with its excellent sugar content and flavor. However, it is difficult to maintain its original shape when it is fried, because it has a low hardness, and when it is fried at high temperature, It is hard to feel, and there is a problem that the frying oil immediately goes off at a high temperature.

In addition, since the mango has a characteristic of being easily spoiled, the mango is frozen and circulated because of its short circulation period. However, frozen mango has lowered texture, flavor and sugar content compared to raw mango.

Therefore, it is difficult to produce flavor and flavor when cooking mango with deep frying. It was possible to cook only at home temporarily, and it could not be established as a popular food. Both fried and mangos There has been no attempt to sell them at large marts or convenience stores through mass production or distribution in a frozen state.

It is an object of the present invention to provide a method for manufacturing a fresh frozen mango fry which maintains the original shape of the mango even after frying and does not reduce the original flavor and sweetness of the mango even after the frozen storage.

According to an aspect of the present invention, there is provided a method of cutting a mango, comprising: cutting a mango to a predetermined size; Applying a predust to the cut mango; Applying a batter liquid to the mango covered with the pre-dust; Applying fry powder to the mango covered with the batter liquid; Frying the mango covered with the fried powder at 150 to 200 DEG C for 2 to 5 minutes; And freezing the fried mango at a temperature of -15 DEG C or less.

The present invention also provides a process for producing frozen mango fries, characterized in that the frying powder comprises coconut powder, bread crumbs and salt.

The present invention also provides, in one embodiment, a method of manufacturing frozen mango fries, wherein the pre-dust comprises starch, wheat flour, salt and spices.

One embodiment of the present invention provides a method for manufacturing frozen mango fries, wherein the batter liquid comprises 100 parts by weight of batter and 100-200 parts by weight of water. The batter may include at least one of wheat flour, rice flour, corn flour, bread crumbs, and starch.

An embodiment of the present invention is characterized in that the frying powder comprises 50 to 70% by weight of coconut powder, 25 to 30% by weight of crumbs and 2 to 10% by weight of salt, based on the total weight of the frying powder. Of the present invention.

One embodiment of the present invention provides a method of manufacturing frozen mango fries, wherein the step of frying the mango is performed at 160 to 170 ° C.

One embodiment of the present invention provides a method of manufacturing frozen mango fries, wherein the step of frying the mango is performed for 2 to 5 minutes.

An embodiment of the present invention also provides a method of manufacturing frozen mango fries, further comprising the step of sterilizing the mango prior to the step of cutting the mango.

In another embodiment, the present invention provides a frozen mango fry prepared by the above-described method.

The frozen mango fry produced by the method of manufacturing frozen mango fry according to the present invention maintains excellent flavor and sugar content in freshly fried and frozen state, It can be sold at large marts and convenience stores through refrigeration distribution. Consumers can enjoy delicious frozen mango fries even in the cold state like ice cream. When they are thawed at room temperature, they are good in sugar content and flavor, and in frying pan or microwave oven It is a new food that satisfies both taste and convenience.

FIG. 1 is a process flow diagram of a frozen mango fry according to a preferred embodiment of the present invention.

A method of manufacturing a mango fry according to the present invention comprises: cutting a mango to a predetermined size; Applying a predust to the cut mango; Applying a batter liquid to the mango covered with the pre-dust; Applying fry powder to the mango covered with the batter liquid; Frying the mango covered with the fried powder at 150 to 200 DEG C for 2 to 5 minutes; And freezing the fried mango at a temperature of -15 占 폚 or less.

Hereinafter, specific embodiments of the present invention will be described in detail.

In the present invention, fresh mangoes are preferably used in order to provide fried mangoes having excellent texture and flavor. The mangoes used in the present invention can use unfrozen raw mangoes, and it is preferable to use mangos that sterilize harmful bacteria such as Escherichia coli through a sterilization step. The sterilization step may be performed by mixing water and a sterilizing liquid to prepare a mixed solution, and then immersing the mango in the mixed solution. The sterilizing solution may be selected from the group consisting of citric acid, grapefruit seed extract, DL-malic acid, gluconic acid, lactic acid, adipic acid, Glucose hydrocrystalline, Liquorice root extract powder and Yucca extract powder. The mangos that have been sterilized in this manner can have a longer shelf life even after they are made with mango fries because the rate of deterioration is significantly reduced.

The mango may be cut to a predetermined size suitable for making mango fries. The cutting may be carried out in an appropriate size depending on the size of the final mango fry, and it is preferable to cut the mango fry into a size that can be eaten by the mouth. In one embodiment of the invention, it is preferred that the mango is cut to have a weight of 8 to 16 grams per slice.

The process of applying a predust to the cut mango can be performed. Before the batter is applied, the pre-dust is first applied so that the mango is not separated from the batter in the process of frying, the adhesive is well made, the circular shape is maintained during the frying of the mango, and the finished fry has a crisper texture can do.

The pre-dust may be selected from the group consisting of wheat flour, starch, corn, powder, bread crumbs, and the like. The pre-dust may further include salt, sugar and spices. The starch may be any starch known in the art including, for example, one or more selected from corn starch, wheat starch, sweet potato starch, tapioca starch, and combinations thereof. In one embodiment of the present invention, the pre-dust comprises 30 to 40% by weight of wheat flour, 30 to 40% by weight of tapioca starch, 20 to 30% by weight of sugar, 7 to 19% by weight of corn flour, 0.5 to 2% 0.1 to 1% by weight of natural spices.

The pre-dust is preferably contained in an amount of 3 to 7% by weight, more preferably 3.5 to 4.5% by weight based on the total weight of the mango fry.

In the present invention, the step of applying the batter liquid to the mango covered with the pre-dust is performed. The batter solution is preferably prepared by mixing and mixing 100 to 200 parts by weight of water based on 100 parts by weight of a batter containing at least one of wheat flour, rice flour, corn flour, bread crumbs and starch, More preferably, it contains a part by weight. In one embodiment of the present invention, the batter may be composed of the same components as the pre-dust.

The batter liquid is preferably contained in an amount of 10 to 25% by weight, more preferably 15 to 20% by weight with respect to the weight of the whole mango frying product, in order to provide crispy texture of the frying product and adequate moisture content.

In the present invention, a step of applying frying powder to the batter-coated mango is performed. The frying powder may comprise 50 to 70% by weight of coconut flour, 25 to 30% by weight of crumbs and 3 to 10% by weight of salt.

In the present invention, the frying powder contains coconut flour, so that even when the mango fries are frozen, high sugar content and flavor peculiar to the mango can be maintained. In addition, the coconut flour is included in the frying powder, so that the frying mangles can be kept in a circular shape during the process of frying the mangos and in the process of storage and distribution after being fried.

As described above, the mango coated with the pre-dust, the batter and the fried powder in order can keep the circular shape of the mango in the process of splashing, and can maintain the sugar content and flavor even after being freshly fried and frozen. It is preferred that such mango pieces have a weight of 22 to 25 grams per slice.

In the present invention, the mango fry is produced by frying the mango covered with fried powder in oil. The frying step may be carried out by immersing a piece of mango covered with fried flour in oil heated to 150 to 200 ° C, and is preferably carried out at 160 to 170 ° C in order to appropriately adjust the crisp texture and moisture content of the fry. The frying step may be performed for 2 to 5 minutes, preferably 2 to 3 minutes.

However, in a preferred embodiment of the present invention, the frozen mango is frozen in the state of maintaining the flavor and sugar content of the mango by the frozen step, and stored for a long period of time And can be distributed and mass-produced.

In the present invention, the refrigeration step may be performed at -15 ° C or lower, and particularly preferably at -18 ° C or lower.

The mango fry prepared by the above process can be frozen and stored and can be sold in a large mart or convenience store as well as an instant frying corner because it maintains excellent flavor and sugar content even in a frozen state, Consumers who have purchased frozen deep-fried mangos can eat frozen fried mangos in a cold state like ice cream, thaw them at room temperature, or heat them using a frying pan or a microwave oven.

[ Example ]

Hereinafter, a method of producing the frozen mango fry of the present invention will be described in more detail with reference to examples.

Example  1: Manufacture of frozen mango fry of the present invention

Fresh mangoes were carefully selected and skinned and cut to size. The cutting was performed so that the mango pieces had a weight of 12 g (+/- 4 g). After the pre-cut was applied to the cut mango slices, the pre-dressed mango slices were overlaid with a batter solution mixed with water at a ratio of 1: 1.4. The mango slices coated with the batter liquid were coated with a frying powder consisting of coconut powder, white bread crumbs and salt and adjusted to weigh 22 to 25 grams per mango slice. The pre-dust and batter were composed of 35 wt% of wheat flour, 35 wt% of tapioca starch, 20 wt% of sugar, 8 wt% of corn flour, 1.5 wt% of salt and 0.5 wt% of natural spice. The specific ingredients and compositions of the mango fries are shown in Table 1 below.

The mango slices coated with the pre-dust, batter mix and fried powder were fried for 2 minutes and 30 seconds with vegetable oil maintained at 165-170 ° C in the same proportions as the above table to complete mango frying.

Example  2: Sensory evaluation of freshly fried mango tempura

The sensory evaluation was carried out on fifteen consumers randomly extracted from the freshly fried mango fry in Example 1 above.

The sensory evaluation was conducted according to the items of sugar content, flavor, flavor, crispness and overall score. The scores were 1 (very poor), 2 (slightly poor), 3 (moderate), 4 (slightly good) and 5 (very good) . Table 2 summarizes the results obtained by averaging the scores except for the highest and lowest points.

Example  3: Sensory evaluation of frozen mango tempura

The mango fry prepared in Example 1 was frozen in a rapid freezer set at -20 ° C to prepare frozen mango fries.

The frozen mango fries were packed in nitrogen and stored in a refrigerator set at -18 ° C for 3 days.

The frozen mangrove fries stored for 3 days were thawed for 1 minute and 30 seconds in a microwave oven, and then subjected to sensory evaluation in the same manner as in Example 2. The results of the sensory evaluation of frozen mango fries are shown in Table 3 below in comparison with the results of Example 2.

As a result of the experiment, when the frozen mangoes of the present invention were stored frozen for 3 days and then thawed, the sensory evaluation showed that the degree of crispiness was greatly reduced when compared with fresh mangoes after frying. However, , Flavor and aroma were maintained. These results indicate that when the conventional mango is stored in the frozen state, the sugar content is greatly reduced and there is no taste, and when the fried food is frozen and preserved after frozen and tasted, the original flavor and aroma of the material disappear When it is very good results.

Example  4: Sensory evaluation of frozen mango fried ice cream

In the case of eating the frozen mangrove frozen for 3 days in the above Example 3 in a cold state like ice cream without defrosting, the sensory test was carried out in the same manner as in Example 2, but in the case of ice cream, Respectively. The evaluation results are shown in Table 4 below.

As a result of the experiment, even when the frozen mango tempura was cooled like ice cream, it was still able to feel good sugar and flavor.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is to be understood that this applied form also belongs to the technical idea of the present invention.

Claims (9)

Cutting the mango to a predetermined size;
Applying a predust to the cut mango;
Applying a batter liquid to the mango covered with the pre-dust;
Applying fry powder to the mango covered with the batter liquid;
Frying the mango covered with the fried powder at 150 to 200 DEG C for 2 to 5 minutes; And
Freezing the fried mango at a temperature below -15 캜
Lt; / RTI >
Wherein the frying powder comprises coconut powder, bread crumbs and salt.
The method according to claim 1,
Characterized in that the pre-dust comprises starch, wheat flour, sugar, salt and spices.
The method according to claim 1,
Wherein the batter liquid comprises 100 parts by weight of batter and 100-200 parts by weight of water.
The method of claim 3,
Wherein the batter comprises at least one of wheat flour, rice flour, corn flour, bread crumbs and starch.
The method according to claim 1,
Wherein the frying powder comprises 50 to 70 wt% of coconut powder, 25 to 30 wt% of crumbs, and 2 to 10 wt% of salt, based on the total weight of the frying powder.
The method according to claim 1,
Wherein the step of frying the mango is performed at 160 to 170 캜.
The method according to claim 1,
Wherein the step of frying the mango is performed for 2 to 5 minutes.
The method according to claim 1,
Further comprising the step of sterilizing the mango prior to the step of cutting the mango.
A frozen mango fry prepared by the method of any one of claims 1 to 8.

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