KR20190049304A - A batter mix composition comprising allulose and use thereof - Google Patents

Abstract

The present invention relates to: a batter mix composition including grain powder, baking powder, and allulose; a batter mix, batter, and cooked food including the batter mix composition; a method for manufacturing cooked food and cooked frozen food using the batter mix composition; a method for improving viscosity stability of batter; a method for decreasing an excessive oil absorption rate of cooked food; and a method for increasing defrosting stability of cooked frozen food. According to the present invention, the batter mix composition uses allulose, thereby increasing viscosity stability of batter, providing color suitable for cooked food made of the batter, and decreasing an excessive oil absorption rate. Moreover, the batter mix composition increases defrosting stability and hardness of cooked frozen food made of the batter, thereby providing cooked frozen food with improved quality.

Description

[0001] The present invention relates to a batter mix composition containing aluloses,

The present application relates to a composition for preparing a batter mix comprising cereal flour, baking powder and alululose; Batter mixes, batter and cooked foods comprising the composition for making the batter mix; A method for preparing cooked foods and cooked and frozen foods using the composition for preparing a batter mix; To a method of improving the viscosity stability of a batter, a method of reducing a breathing rate of a cooked food, and a method of increasing the cold-live stability of a cooked frozen food.

A commercial batter mix refers to a product that has been commercialized so that the batter can be manufactured by adding only water to the batter mix without mixing the raw materials, thereby giving the user convenience of use. On the other hand, the needs of batter mix users in the food industry are becoming increasingly diverse, and a variety of raw materials are being used to manufacture batter mixes. As a result, the sensory characteristics such as crispy texture and sweet color are imparted to fried foods and the degree of proper oil absorption is improved, as well as quality improvement and cost increase through enhancement of adhesion of batter mix.

Cooked frozen foods are frozen foods in a form that can be immediately ingested by thawing or heating only. There are many types of frozen foods, such as cooked foods, cakes, baked goods, gourmet foods, noodles, and fried foods. In recent years, demand for ready-to-cook (RTC) products that can be easily cooked or RTE (ready to eat) products that can be consumed immediately after thawing has been increasing steadily, Accordingly, the demand for cooked and frozen foods is also increasing.

The manufacturing process of cooked and frozen foods varies depending on the characteristics of the raw materials and the cooking method, but is generally manufactured through processes such as raw material processing, flavoring, heat treatment, quantification, shaping, cooling, refrigeration and packaging, The process of applying the batter prepared by mixing the batter mix and water to the frying water is carried out.

However, other raw materials such as insoluble starch can be settled over time after the production of the batter, and in this case, it is difficult for the user to stick the desired amount of batter to the frying product, and inconvenience may arise that remixing is required. The physical properties of the batter are important factors that affect the sensory characteristics and yield of the food finally produced. Therefore, it is important to use the batter mix and the batter with little change in the physical properties over time.

In addition, the prepared fried food can be distributed in the form of cooked and frozen foods through rapid freezing (IQF) and packaging processes. When the stored / There is a problem. Accordingly, in order to meet the needs of consumers and to solve the above problems, there is a need to use new materials in the production of the batter mix.

Korean Patent Publication No. 10-2015-0054423 discloses a batter mix containing rice flour. However, it is known that the quality stability of the batter improves and the frozen frozen food (fried food) It is not enough to improve

Under these circumstances, the inventors of the present invention have made efforts to recognize and solve the above-mentioned problems, and as a result, have found that by using alulose in the production of a batter mix, viscosity stability of the batter is increased, proper color is given to the frying, And that the cold-frost stability and hardness of the cooked frozen food prepared with the batter are increased, thereby completing the present application.

One object of the present application is to provide a composition for preparing a batter mix comprising cereal flour, baking powder and alululose.

Another object of the present application is to provide a batter mix comprising the composition.

It is another object of the present invention to provide a batter comprising the composition.

It is another object of the present application to provide a cooked food comprising the composition.

Another object of the present invention is to provide a method of manufacturing a battery, comprising: preparing a battery by mixing the composition and water; Coating the battery with the raw material; And a step of producing a cooked food by oil-wasting the raw material coated with the batter.

Another object of the present invention is to provide a method of manufacturing a battery, comprising: preparing a battery by mixing the composition and water; Coating the battery with the raw material; Preparing a cooked food by oil-coating the raw material coated with the batter; And freezing the cooked food. The present invention also provides a method for producing cooked frozen food.

It is another object of the present application to provide a method for improving the viscosity stability of a batter, comprising mixing the composition with water.

Another object of the present invention is to provide a method of manufacturing a battery, comprising: preparing a battery by mixing the composition and water; Coating the battery with the raw material; And a step of producing a cooked food by oil-wasting the raw material coated with the batter.

Another object of the present invention is to provide a method of manufacturing a battery, comprising: preparing a battery by mixing the composition and water; Coating the battery with the raw material; Preparing a cooked food by oil-coating the raw material coated with the batter; And freezing the cooked food. The present invention also provides a method for increasing the cold-live stability of a cooked frozen food.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of the present application. Further, the scope of the present application is not limited by the specific description described below.

To achieve the above object, one aspect of the present invention provides a composition for preparing a batter mix comprising a grain powder, a baking powder, and an alulose.

Specifically, the composition for preparing a batter mix of the present application may further comprise sugar, or may be one which does not contain sugar.

The composition for preparing the batter mix can improve the viscosity stability of the batter by using alulose, impart proper color to the batter produced by the batter, and reduce the breathing rate to improve the texture and the sensory properties. In addition, the cold-frost stability and hardness of cooked and frozen foods made with the batter can be increased.

In the present application, "batter" means dough made by mixing powder with water, and it is possible to dough in various concentrations. Specifically, the batter is a semi-liquid type hardness dough mixed with flour by adding water or the like, and means a mixture in an uncooked state and may further include milk, egg, sugar, salad oil, etc. have. The amount of water to be mixed may vary depending on the purpose of cooking, and may be used for dough such as, but not limited to, batter, hot cake, crepe, hot dog and donut.

In the present application, the term 'batter mix' refers to a product in the form of a powder in which the batter can be manufactured by adding water or the like without mixing the raw materials. Specifically, the batter mix comprises flour and additives, but is not limited thereto.

The term "grain powder" in the present application means a powder form of the grain. The grain is not limited as far as it is possible to be edible, and specifically includes rice, barley, bean, joe, millet, millet, wheat, buckwheat, Black rice, spicy rice, oats, tooth chips, potatoes, sweet potatoes or corn. Specifically, the grain flour may include wheat flour and starch.

The grain powder may be used in an amount of 80 to 99 parts by weight, 82 to 97 parts by weight, 84 to 97 parts by weight, 86 to 97 parts by weight, 86 to 96 parts by weight, 86 to 95 parts by weight, 88 to 96 parts by weight, 88 to 95 parts by weight, and 89 to 95 parts by weight, but is not limited thereto.

In the present application, "wheat flour" means milled wheat flour, specifically wheat flour. But is not limited to, the amount of protein contained therein and the strength, the gravity, the strength, etc., depending on the strength of the dough.

In the present application, 'starch' is added to increase stickiness and viscosity of food, improve emulsion stability, and improve physical properties and feel. The starch is added to rice, wheat, corn, oats, rye, barley, , Sweet potato, accidental, amaranth, tapioca, or modified starch modified therewith, and may be modified starch, but is not limited thereto.

The flour and starch may be present in a ratio of 1: 0.05 to 1: 4, 1: 0.05 to 1: 3, 1: 0.05 to 1: 2, 1: 0.05 to 1: 1: 0.1 to 1: 0.6, 1: 0.3 to 1: 2, 1: 0.3 to 1: 1, 1: 0.3 to 1: 0.8, , 1: 0.3 to 1: 0.6, but is not limited thereto.

By "baking powder" in the present application is meant one type of chemical swelling agent comprising sodium bicarbonate. Specifically, the baking powder may be a mixture of sodium carbonate, at least one kind of acid salt, or an acid generating material, and starch. In addition, the baking powder may be, but not limited to, a tartrate baking powder, a phosphate baking powder, a sulfate baking powder, or a sulfate-phosphate baking powder.

The baking powder may be included in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the whole composition for preparing a batter mix, but is not limited thereto. Specifically, the baking powder may be used in an amount of 0.5 to 4 parts by weight, 0.8 to 4 parts by weight, 1 to 3.5 parts by weight, 1 to 3 parts by weight, 1.2 to 3 parts by weight, 1.5 to 3 parts by weight, 1.5 to 2.5 parts by weight, 1,7 to 3 parts by weight, 1.7 to 2.5 parts by weight, and 1.7 to 2 parts by weight.

In the present application, "alulose" is a type of sugar having a formula C6H12O6 and a molecular weight of 180.16, which is known to exist in a small amount in figs, grapes, and the like, and is also called psicose. The above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or those produced by chemical methods or microbiological methods may be used without limitation.

The alulose may be included in powder or liquid form, or in the form of a mixture with a saccharide other than alululose. Specifically, the alulose may be in the form of a mixed sugar with at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high sweetening agents and liquid equivalents, but is not limited thereto. Finally, other ingredients besides the powdered, liquid, or mixed sugar alululose may be further included if they can be included in an appropriate amount in the composition for making a source of the present application. The alulos may be aluloses having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.

The composition for preparing a batter mix of the present application may include, but is not limited to, 1 to 10 parts by weight of alululose based on 100 parts by weight of the composition for preparing a batter mix. 1 to 7.5 parts by weight, 2 to 7.5 parts by weight, 2 to 7 parts by weight, 2.5 to 7 parts by weight, 2.5 to 6.5 parts by weight, based on 100 parts by weight of the composition for preparing a batter mix, 3 to 7 parts by weight, and 3 to 6 parts by weight, but not limited thereto.

The composition for preparing a batter mix of the present application may further comprise a salt for the composition for preparing a batter mix. In the present application, the term " salt " may be, but is not limited to, salt, salt or salt. Also, 'salt' includes sodium chloride, and may further include magnesium chloride, calcium chloride, and the like, and it may include, but is not limited to, sodium chloride.

The salt may be contained in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the whole composition for preparing a batter mix, but is not limited thereto. Specifically, the salt is added in an amount of 0.5 to 4 parts by weight, 0.8 to 4 parts by weight, 1 to 3.5 parts by weight, 1 to 3 parts by weight, 1.2 to 3 parts by weight, 1.5 to 2.5 parts by weight based on 100 parts by weight of the entire composition for preparing a batter mix 1.5 to 3 parts by weight, 1.7 to 3 parts by weight, 1.7 to 2.5 parts by weight, and 1.7 to 2 parts by weight, but is not limited thereto.

The composition for preparing a batter mix of the present application may further contain an emulsifier, an acidity adjusting agent, a stabilizer, a spice, an edible oil, a moisturizer, a coloring agent, a coloring agent, a flavoring agent, dextrin (malodor resistant maltodextrin, maltodextrin, But is not limited thereto.

The spice includes all the raw materials for flavoring the food prepared including the composition for preparing the batter mix. Specifically, the raw materials include sodium L-glutamate, celery, mustard, nut mac, cinnamon, cumin, cardamom, herb Basil, rosemary, sage, dill, time, etc.).

 The composition for preparing battersmix of the present application is advantageous in that the viscosity stability of the batter is increased or the brightness (L) of the cooked batter is increased compared to a composition for preparing batters or a composition containing no aluloses containing the same amount of sugar Or to reduce the breathing rate of the batter, or to increase the cold weather stability and hardness of the prepared cooked frozen food.

The lightness L may be 30 to 70, 30 to 65, 30 to 60, 40 to 65, 40 to 60, 44 to 60, 48 to 60, 50 to 58, 50 to 56, 52 to 54, It does not. The redness (a) may be 1 to 20, 2 to 20, 2 to 15, 3 to 15, 3 to 10, 3 to 8, 4 to 6, but is not limited thereto. The yellowness degree (b) may be 15 to 45, 18 to 40, 20 to 40, 20 to 36, 24 to 32, 24 to 30, 25 to 28, but is not limited thereto.

Further, the batter cooked using the composition for preparing a batter mix of the present application has a color difference (ΔE) calculated from the lightness, redness and yellowness as compared with the cooked batter including the same amount of sugar is 1 or more, 3 or more, 5 , Not less than 7, not less than 10, not less than 12, not less than 15, and / or not more than 17, not more than 20, not more than 25.

Specifically, the color difference may be from 1 to 25, from 1 to 22, from 1 to 20, from 1 to 17, from 3 to 25, from 3 to 22, from 3 to 20, from 3 to 17, from 5 to 25, from 5 to 22, 5 to 17, 7 to 25, 7 to 22, 7 to 20, 7 to 17, 10 to 25, 10 to 22, 10 to 20, 10 to 17, 12 to 17, 12 to 20, 15 to 20 , But is not limited thereto.

In the present application, "viscosity" means the degree of viscosity of the fluid and the degree of stickiness. If the viscosity of the batter is kept the same before the batter is manufactured and applied to the frying product, the user's desired amount of batter may be adhered to the frying product to provide ease of use. It can be judged that the viscosity stability of the batter is higher as the rate of change with time after the production of the batter is smaller. The composition for preparing a batter mix of the present application can increase the viscosity stability of the batter compared to the case of using sugar by using alulose.

In the present application, 'oil absorption' means that the cooked batter or fry absorbs oil from the outside, and a proper amount of oil is absorbed when cooking so that the taste of the cooked food and the fried flavor can be recovered. However, when the oil is absorbed excessively during frying, the oil absorbed during storage after cooking is discharged again to the outside of the food. In this case, the discharged oil reacts with oxygen in the air to induce rancidity and dampen the frying clothes Decreases overall quality of cooked food. In the present application, the above phenomenon is defined as " overfeeding ", and the composition for preparing a batter mix of the present application is a composition for preparing a batter mix or a composition containing no alulose by using alulose in place of alululose The amount of oil that is discharged again during storage can be reduced and the quality of the fried food can be stably maintained by reducing the excess oil of the cooked fried food. Specifically, the fry produced from the composition for preparing battersmix of the present application is more effective than the fry prepared by the same method from the composition for preparing batter mix or the composition containing no alulose, which contains the same amount of sugar, , Not more than 85%, not more than 83%, not more than 80%, not more than 79% and / or not less than 10%, not less than 15%, not less than 50%, not less than 60%.

In the present application, the term "cold-frost stability" means stability against quality changes caused by repeated repeated cold-frosting of fried or cooked frozen foods, and the higher the cold-frost stability, the higher the quality of fried or cooked frozen foods produced. The cold-frost stability of the cooked frozen food produced in the present application can be judged to be higher as the moisture change rate of the food due to repetition of the frozen frost is smaller, or as the moisture remaining ratio of the food is larger. The composition for preparing a batter mix of the present application can provide a cooked frozen food in which moisture release of the frozen frozen food is reduced and the frozen phase is inhibited compared with the case where sugar is used by using the allylose and the frozen frozen food stability is improved.

In the present application, "hardness" is an index indicating the rigidity of food, which may mean the force necessary to compress solid food between molars, or the sensory force required to compress a semisolid material between the tongue and palate and compress the tongue toward the palate It is not limited. The smaller the hardness of the cooked frozen food after cooking, the more the moisture of the fried food is transferred to the frying cloth, which leads to a decrease in the feeling of dampness and crispy texture. The composition for preparing a batter mix of the present application can provide cooked frozen foods that are sensually improved by increasing hardness of cooked and frozen foods compared with the case where sugar is used by using aluloses.

According to another aspect of the present invention, there is provided a batter mix including the composition for preparing a batter mix. The batter mix is as described above.

According to another aspect of the present invention, there is provided a batter comprising the composition for preparing a batter mix. The batter is as described above.

According to another aspect of the present invention, there is provided a cooked food comprising the composition for preparing a batter mix. The cooked food may be cooked and frozen food, but is not limited thereto.

The term " cooked food " means food prepared from the outside, and broadly refers to a processed food prepared to be processed by simple reheating treatment or as much as possible, but not limited thereto. The term "cooked frozen food" means frozen food having an instant personality that can be immediately eaten by defrosting and heating only. It is also used for cooking (soup, hamburger, pizza, TV dinner etc.), cake, bakery, gourmet, (Croquettes, fish, meat, etc.), but are not limited thereto.

According to another aspect of the present invention, there is provided a method for manufacturing a battery mix, comprising: (a) mixing a composition for preparing a batter mix with water to prepare a batter; (b) coating the batter with a raw material; And (c) preparing a cooked food by oil-wasting the raw material coated with the batter. The above cooked foods are as described above.

The method of manufacturing the cooked food may include, but is not limited to, further coating the batter-coated composition with the raw material coated with the batter before the step (c).

According to another aspect of the present invention, there is provided a method for manufacturing a battery mix, comprising the steps of: (a) mixing a composition for preparing a batter mix with water to prepare a batter; (b) coating the batter with a raw material; (c) preparing a cooked food by oil-coating the raw material coated with the batter; And

(d) freezing the cooked food. The cooked frozen food is as described above.

Another aspect of the present application for achieving the above object provides a method for improving the viscosity stability of a batter, comprising mixing the composition for preparing a batter mix with water. The batter is as described above.

According to another aspect of the present invention, there is provided a method for manufacturing a battery mix, comprising: (a) mixing a composition for preparing a batter mix with water to prepare a batter; (b) coating the batter with a raw material; And (c) preparing a cooked food by oil-wasting the raw material coated with the batter. The above-mentioned breathing rate is as described above.

According to still another aspect of the present invention, there is provided a method for manufacturing a battery mix, comprising the steps of: (a) mixing a composition for preparing a battery mix with water to prepare a batter; (b) coating the batter with a raw material; (c) preparing a cooked food by oil-coating the raw material coated with the batter; And (d) freezing the cooked food. The present invention also provides a method for increasing the cold-live stability of a cooked frozen food. The cold-rolled copper stability is as described above.

The composition for preparing a batter mix of the present application can increase the viscosity stability of a batter, give an appropriate color to the cooked food produced by the batter, and reduce the breathing rate by using aluloses. In addition, it is possible to provide a frozen frozen food with improved quality by increasing the cold-frost stability and hardness of the frozen frozen food produced by the batter.

Hereinafter, the present application will be described in more detail by way of examples. However, these embodiments are for illustrative purposes only, and the scope of the present application is not limited to these embodiments.

Example 1: Preparation of a batter mix and a batter

The raw materials for the preparation of the batter mixes were prepared as shown in Table 1 below and were weighed according to the mixing ratio. Each of them was mixed with alulose (CJ Cheiljedang, purity: 98% or more) and sugar (CJ Cheiljedang, purity: 98% With or without other weight parts. The weighed raw materials were homogenized together using a homogenizer (FOSS TECATOR, 2094 Homogenizer). The homogenized Comparative Examples and Experimental Examples 1 to 6 were each stored in an aluminum pouch, and an aqueous constant of 150 weight per 100 weight of the prepared batter mix was added to prepare a batter.

Example 2: Comparison of viscosity stability of manufactured batter

The batter mix should be able to adhere to the desired quantity of the batter by maintaining the same viscosity until it is applied to the product after mixing with the purified water. However, as time passes after the production of the batter, some of the ingredients are precipitated, So that there is a problem that convenience of use becomes poor.

To examine the effect of the addition of aluloside on the viscosity stability of the batter, 150 weight parts of purified water per 100 weight parts of each of the comparative example and the experimental example prepared in Example 1 were added, and the batter was mixed to prepare a batter. The prepared batter was measured for initial viscosity using RVA (Perten Instrument, RVA 4500), and the viscosity was measured again after standing for 6 hours. For the initial viscosity, the average viscosity was measured for 3 minutes at 25 and 160 rpm, and the viscosity was measured for the first time under the same conditions. Specifically, the average viscosity value was measured as the dispersion state was good at the initial stage of the batter production and the viscosity was constant due to the absence of the precipitated component. After 6 hours of standing, the maximum The resistance value was measured. The rate of change of viscosity was calculated according to the following equation (1), and the results are shown in Table 2.

(1) : (viscosity after 6 hours ÷ initial viscosity) × 100

As can be seen from Table 2, when Experimental Examples 1 to 3, in which alululose was added, were compared with Experimental Examples 4 to 6, in which the same contents of alululose or white sugar were added, And in particular, it was confirmed that the viscosity change rate of the batter prepared in Experimental Example 3 was the lowest. From the results, it was confirmed that, in the case of the batter produced using the batter mix with alululose, the dispersion state of the batter was stabilized and the viscosity was maintained more constant than in the case of not using alululose. It was confirmed that the batter produced by the blend ratio had the lowest viscosity change rate and the easiness of use.

Example 3: Chromaticity after heating (frying) of batter

The color of food is an important sensory feature that affects the taste and image of the food. Generally, fried food can make consumers feel crispy and sweet when brown color is given after frying.

In order to confirm the effect of alululose on the color of the fried food, the batter of the comparative example and each experimental example was prepared in the same manner as in Example 2, and the batter was fried in soybean oil heated at 170 for 30 seconds, (MINOLTA, DP-301).

As can be seen from Table 3, all of the Experiments 1 to 3 in which aluloses were added had a lower lightness (L) than the Comparative Examples and Sugar added Experimental Examples 4 to 6, and the redness (a) and yellowness (b) And in the same manner, a natural brown color was visually observed in Experimental Examples 1 to 3 as well. (ΔE = {(ΔL ^* ) ² + (Δa ^* ) ² + (Δb ^* ) ² ) of Experimental Examples 1 to 3 and Experimental Examples 4 to 6 in the usual way through the measured brightness, redness, ) ² } ^1/2 ). As a result, it was found that the color difference of each of the batteries containing the same amount of alululose and sugar was in the range of 15 to 17, and was visually distinguished.

From this, it was confirmed that the addition of alulose to the batter mix imparted an appropriate color (brown color) to the fried food, clearly distinguishing it from that of the sugar used, and providing sensory improvement of the fried food.

Example 4: After frying of batter and oil absorption

The batter imparts texture and flavor to deep-fried food through proper absorption after frying. However, excessively absorbed oil is released during storage of the fried food and reacts with oxygen in the air to induce rancidity, and the fried food may have a damp texture, and the flavor of the fried food may be lowered.

10 g of the batter prepared in the same manner as in Example 2 was fried in soybean oil heated to 170 for 30 seconds and allowed to stand in oil paper for 30 minutes after natural deaeration for 30 seconds, Each of the breathing rates was evaluated by inducing the fat to be discharged and measuring the weight. The rate of cross-over was calculated from the following equation (2), and the results are shown in Table 4 below.

Equation 2 : (discharged sustained weight ÷ charged batter weight) × 100

As can be seen from Table 4, the respiratory rate of the comparative example was the highest, and the results of Experimental Examples 4 to 6, in which sugar was added in general, were the next highest, and in Experimental Examples 1 to 3 in which alulose was added, Respectively. Particularly, it was determined that the rate of the breathing of the batter prepared in Experimental Example 3 was significantly low. Specifically, in Experimental Examples 1 to 3, it was confirmed that the respiration rates were as low as 69.2%, 78.4%, and 16.7%, respectively, as compared with Experimental Examples 4 to 6 in which the same amount of sugar was added.

From this, it was confirmed that the addition of alululose to the batter mix prevented the overfeeding of the fried product, imparted a proper level of texture and flavor, and prevented rancidity during storage of the fried food.

Example 5: Preparation of cooked frozen food using a batter mix

Example 5-1: Preparation of mixed meat

Mixed meat (fried water) was made from chicken as a main ingredient. The frozen chicken breast was thawed and the drip was removed and finely changed. The raw materials were prepared as shown in Table 5 below, weighed to meet the mixing ratios of each, and mixed in a mixer (Kitchen aid, 5KSSS) for 3 minutes. The prepared meat was molded into a weight of 5.2 ± 0.2 g using a mold having a shape of 2.6 cm in diameter and 0.9 cm in height. After the molding was completed, the mixture was cooked at 100/100% humidity for 5 minutes using a convection oven (UNOX, model name) so that the core temperature was 85 or higher. 10.

Example 5-2: Preparation of cooked frozen food

The batter mix prepared in Comparative Example and Experimental Examples 1 to 6 and the batter prepared therefrom were coated on the mixed meat (fried product) prepared in Example 5-1 to prepare cooked and frozen foods. Specifically, a batter was prepared by mixing 150 parts by weight of water per 100 parts by weight of the batter mix, and the prepared mixture was immersed in water to form a primary coating, followed by secondary coating on a powdery batter And fried in soybean oil heated to 170 for 30 seconds. After the frying was completed, the food was natural defrosted for 30 seconds and quick frozen for 1 hour in a -35 rapid freezer to complete the cooked and frozen food.

Example 6: Cold-stable copper stability of cooked and frozen foods (finished product)

Cooked and frozen foods may lose moisture in the food depending on the temperature change during distribution / storage after production, causing changes in sensory elements such as texture, taste and color, which may cause deterioration of food quality . Thus, in the present embodiment, the frozen frozen food prepared in Example 5 is repeatedly frozen and thawed and subjected to damage (6 times-18 hours of freezing and 2 hours of thawing: 2 times of cold / thawing twice a day in total) , And the amount of moisture released from the frozen frozen food was calculated. The water release rate according to repetition of the cooling and cooling cycle was calculated by the following equation (3). The results are shown in Table 6.

Equation 3 : {(initial weight - weight per cold / frost number of times) / initial weight) x 100

From Table 6, it was confirmed that the moisture removal rate was low in Experimental Example 1 and Experimental Example 3, especially using aluloses, as compared with Comparative Examples and Experimental Examples 4 to 6 using sugar, And it was confirmed that it was lower in proportion. From this, it can be judged that there is a relatively high effect of preventing moisture escape as compared with the case where the addition of alulose is not added to the batter mix or the addition of the same amount of sugar, and the frozen frozen food with improved cold- Can be provided.

Example 7: Cold-stable copper stability (fried food) of cooked frozen foods [

Cooked frozen foods may be deteriorated due to moisture release during storage and distribution. Particularly, in the case of frozen food which is used as fried food, since the fried food has a relatively high moisture content, the moisture in the food is transferred to the outside during storage and distribution, And decreased sensory properties (juicy loss).

In this embodiment, the frozen frozen food prepared in Example 5 is repeatedly frozen and thawed to give damage (-18 frozen 6 hours, 25 frozen 2 hours: cold / thawed twice a day for 8 times in total) The weight change was observed, and the amount of water released from the fried food was compared. The moisture release rate according to the repetition of the cold-frost cycle was calculated by the above-mentioned equation (3), and the results are shown in Table 7.

As can be seen from Table 7, it was confirmed that Experimental Examples 1 to 3 using alulose had a low moisture removal rate as a whole in comparison with Experimental Examples 4 to 6 using the sugar and the comparative example. From this, it can be seen that, in the case of a composition to which alululose is added to a batter mix, the composition has a relatively high effect of preventing moisture release and a decrease in the number of phases in comparison with a composition for preparing batter mix or a composition containing no alulose, It can be seen that it is possible to provide cooked and frozen foods having improved cold and cold stability.

Example 8: Hardness measurement after preparation of frozen frozen food (finished product)

In the case of cooked and frozen foodstuffs using foodstuffs as a raw material, when the moisture of the fried food (food) is transferred to the frying clothes after cooking, it becomes damp and the crispy texture is reduced. To compare the hardness of cooked and frozen foods prepared in the same manner as in Example 5, cooked and frozen foods were prepared, frozen out, fried in soybean oil preheated to 170 for 3 minutes, and then transferred to a Texture Analyzer PLUS) and the rate of increase / decrease was evaluated. The results are shown in Table 8 below.

As can be seen from Table 8, the hardness of Experimental Examples 1 to 3 using the same amount of alulose was measured to be higher than those of Experimental Examples 4 to 6 using sugar on the basis of the hardness of the comparative example. In the experimental example, it was confirmed that the hardness increases as the content of alulous increases. From this, it is possible to provide crispy frozen food that is sensibly improved by increasing crispness of the cooked frozen food compared to when no addition of alululose is added to the batter mix or when the same amount of sugar is added Respectively.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all aspects and not restrictive. The scope of the present application is to be interpreted as being within the scope of the present application, all changes or modifications derived from the meaning and scope of the appended claims and from their equivalents rather than the detailed description.

Claims (22)

Cereal flour, baking powder and alulose.
The composition for preparing a batter mix according to claim 1, wherein the grain powder is contained in an amount of 80 to 99 parts by weight based on 100 parts by weight of the whole composition for preparing a batter mix.
The composition for preparing a batter mix according to claim 1, wherein the grain flour comprises wheat flour and starch.
4. The composition for preparing a batter mix according to claim 3, wherein the flour and starch are contained in a weight ratio of 1: 0.05 to 1: 4.
The composition for preparing a batter mix according to claim 1, wherein the baking powder is contained in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the whole composition for preparing a batter mix.
The batter mix composition according to claim 1, wherein the alulose is included in an amount of 1 to 10 parts by weight based on 100 parts by weight of the entire composition for preparing a batter mix
The composition for preparing a batter mix according to claim 1, wherein the composition for preparing a batter mix contains no sugar.
The composition for preparing a batter mix according to claim 1, wherein the composition for preparing a batter mix further comprises a salt.
The composition for preparing a batter mix according to claim 8, wherein the salt is contained in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the total composition for preparing a batter mix.
The batter mix composition according to claim 1, wherein the composition for preparing a batter mix further comprises at least one selected from the group consisting of an emulsifier, an acidity regulator, a stabilizer, a spice, an edible oil, a moisturizer, a colorant, a colorant, Compositions for making mixes.
The composition for preparing a batter mix according to claim 1, wherein the composition for preparing a batter mix has a higher viscosity stability of the batter than the composition not containing alulose, a lowered brightness (L) of the cooked batter, Or increase the cold-weather stability and hardness of cooked and frozen food products.
12. The composition for preparing a batter mix according to claim 11, wherein the cooked batter has a lightness (L) of 30 to 70.
13. A batter mix comprising the composition for preparing a batter mix of any one of claims 1 to 12.
A batter, comprising the composition for preparing a batter mix according to any one of claims 1 to 12.
13. A cooked food comprising the composition for preparing a batter mix according to any one of claims 1 to 12.
16. The cooked food according to claim 15, wherein the cooked food is cooked and frozen food.
(a) mixing a composition for preparing a batter mix according to any one of claims 1 to 12 with water to prepare a batter;
(b) coating the batter with a raw material; And
(c) preparing a cooked food by oil-coating the raw material coated with the batter.
The method according to claim 17, further comprising coating the batter-coated raw material with the composition for preparing a batter mix according to any one of claims 1 to 12 before the step (c).
(a) mixing a composition for preparing a batter mix according to any one of claims 1 to 12 with water to prepare a batter;
(b) coating the batter with a raw material;
(c) preparing a cooked food by oil-coating the raw material coated with the batter; And
(d) freezing the cooked food.
13. A method for improving the viscosity stability of a batter, comprising mixing the composition for preparing a batter mix according to any one of claims 1 to 12 with water.
(a) mixing a composition for preparing a batter mix according to any one of claims 1 to 12 with water to prepare a batter;
(b) coating the batter with a raw material; And
(c) preparing a cooked food by oil-coating the batter-coated raw material.
(a) mixing a composition for preparing a batter mix according to any one of claims 1 to 12 with water to prepare a batter;
(b) coating the batter with a raw material;
(c) preparing a cooked food by oil-coating the raw material coated with the batter; And
and (d) freezing the cooked food.