KR20200090333A - Fry powder with lentils, fried with them, and how they are manufactured - Google Patents

Abstract

The present invention relates to a frying powder made of lentils. An object of the present invention is to provide a healthy high-protein low-calorie fried food for those who hate beans or those in need of weight loss and diet adjustment, while using vegetable protein as a frying powder, unlike conventional fried dishes using flour and rice flour, to enhance nutrition and maintain the texture and flavor of conventional fried dishes.

Description

Fry powder with lentils, fried with them, and how they are manufactured}

The present invention relates to a frying powder using lentils, specifically, to utilize soybeans, which are complete foods, not wheat flour, as frying powders, and the main ingredients are yellow lentils (Canadal) and red lentils (orange). It is dried and crushed and mixed with garlic powder, onion powder, ginger powder, and salt to provide fried foods rich in taste and nutrition, such as vegetable protein, vitamins, folic acid, potassium, iron, and magnesium, which are lacking in conventional fried powder. A frying powder using soybeans, a method of manufacturing the same, and a fry produced using the same.

Fried foods are chicken, pork, squid, shrimp, and vegetables that are fried in a variety of ingredients. They are being used as snacks or meals that are the most familiar to the public, so we are trying to develop healthier fried foods everywhere. For example, for fried chicken, rice flour dough appears in the dough, and in the cooking method, more healthy ingredients and cooking methods are being developed for cooking using an oven or air fryer. ) Was replaced with tempura powder, and health functionality was given to the existing tempura, so that lentil bean tempura powder was developed that does not get wet with time while maintaining a crispy texture and savory flavor.

In general, fried chicken, fried pork, fried shrimp, fried squid, fried vegetables, etc. are popular snacks of all ages, regardless of gender, but the flour used as a tempura is high-carbohydrate composed of 92% carbohydrates and 8% protein. As food, high glycemic index (GI) causes blood sugar to soar rapidly, high glycemic index, and fast absorption rate in the body, making it fast to energize it. . It also has the disadvantage of causing diabetes and causing diarrhea, abdominal pain, constipation, bloating, and indigestion due to gluten intolerance. In addition, fried foods made with oil have a higher cholesterol content, so they are better evolved into healthier frying clothes and manufacturing methods such as better rice flour frying, oven baking, air fryer, etc. The purpose of the present invention is to provide a functional food using healthy lentil bean tempura powder that has both taste and nutrition while improving the health of modern people by using soybeans as a frying powder.

In order to solve the above technical problem, the present invention uses high-protein, low-calorie foods, lentils, as a fry powder, and is rich in nutrients compared to fried foods made with wheat flour or rice flour, and is widely provided for anyone of all ages to enjoy fried foods. In order to do this, the effect of lowering cholesterol, blood sugar control, dietary fiber and minerals are abundant, and it has been developed as a feature that prevents constipation and indigestion and provides healthy fried foods.

The lentils contained in the present invention are high-protein, low-calorie foods, which are rich in vitamins, minerals, and dietary fiber that are 10 times that of bananas. It is rich in various nutrients such as folic acid, potassium, iron, magnesium, and vitamin B, and has excellent fatigue recovery, vascular disease prevention, and antioxidant functions. While maintaining the flavor, you can provide healthy tempura dishes with unlimited ingredients. In addition, it is a very useful invention in the food industry, as it is expected to have a higher nutritional side and texture preference due to the crispness that does not get damp with time.

Washing yellow lentils (Canadal) and red lentils, so called steps, draining, drying, grinding, crushed yellow lentils (Canadal) and red lentils, garlic powder, ginger powder, onion powder , Salt mixing step.

Washing with yellow lentils (Canadal) and red lentils at 3:1,

Less than 3 hours of mixing lentils soaked in water,

Draining the stage-removing moisture,

Completely drying the mixed lentils from which the water has been removed in a dryer for at least 6 hours,

Crushing the completely dried mixed lentils into a powder form of about 70%,

This is a step of mixing the crushed mixed lentil beans, garlic powder, ginger powder, onion powder, and salt in a ratio of 10: 1: 1: 1 :0.5.

It is a very useful development in the food industry by processing and selling lentil fried food, developing and distributing semi-cooked food, selling and manufacturing food, and selling the lentil fried food franchise.

Claims (6)

Fried powder composition using lentils. The method according to claim 1, Yellow lentils (Canadal) and red lentils, hereinafter, the mixed lentils are washed, soaked, dried and crushed into a powder form of about 70%. The frying powder of claim 2, wherein the crushed mixed lentil powder, garlic powder, onion powder, ginger powder, and salt are all mixed. The frying powder of claim 3, wherein the crushed mixed lentil powder, garlic powder, onion powder, ginger powder, salt, and other food additives are not required to be mixed. The method of claim 2, wherein the crushed mixed lentils may be added with eggs, starch or rice flour in order to adhere well to the ingredients. The method according to claim 2, characterized in that it includes all the cooking methods such as fried and oven fried, air fried using fried powder using lentils.

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