KR102531080B1 - Composition for fried chicken and method for preparing the same - Google Patents

Abstract

The present invention relates to a composition for frying chicken that has excellent adhesion and crispy texture by adding starch and protein to rice flour, and a method for manufacturing the same. The composition for frying chicken of the present invention comprises rice flour, a starch mixture, a protein mixture, oil powder, an emulsifier, a thickener mixture, an inflating agent, refined salt, and a seasoning additive.

Description

Composition for fried chicken and method for producing the same {COMPOSITION FOR FRIED CHICKEN AND METHOD FOR PREPARING THE SAME}

The present invention relates to a composition for frying chicken that can have a crispy texture while having excellent adhesion by adding starch and protein to rice flour and a method for producing the same.

Compositions for frying are classified into better mixes, breading mixes, ripple mixes, premixes, and the like, and are also classified into fried chicken, pancakes, and the like, depending on the purpose. Conventional frying compositions use wheat flour as a main ingredient, and a method of suppressing gluten by using soft flour, moist heat treatment, or roasting flour is used to suppress expansion of dough due to gluten activity. In the process of manufacturing flour into starch, a method of separating aggregated gluten and using raw wheat starch recovered is also widely used, but domestic production of wheat flour is only about 1% and is entirely dependent on imports. On the other hand, for the past few years, per capita consumption of rice has been on a downward trend, with per capita consumption of around 70 kg, and mandatory imports of foreign imported rice (MMA) are relatively on the rise. am.

On the other hand, with consumers' interest in food, the standards for raw materials and taste are becoming stricter, and products are being developed in a direction that can enhance the selection of healthy and nutritious ingredients, texture and taste. In the case of chicken, new products are actively being developed focusing on sauces with both nutrition and palatability and fried foods with a crispy texture in line with the latest trends. Crispyness factors in frying are influenced by suppression of gluten formation in dough, size and number of pores formed while moisture in dough evaporates, and prevention of moisture transfer from raw materials other than dough. However, the composition for frying using ordinary wheat flour does not sufficiently satisfy consumers' preferences and does not solve the phenomenon of frying becoming soggy over time after cooking.

Therefore, various methods of manufacturing by replacing wheat flour with rice flour and other grains have been studied. Currently, grains that replace wheat flour include rice or corn. Unlike wheat flour, rice does not contain gluten, so there is a problem in that a fluid dough dough capable of maintaining appropriate adhesion and viscosity to an object to be heated cannot be prepared. In order to produce fluid dough dough, a certain cross-linking material for viscosity or gelatinization of rice flour is required, but the manufacturing process of rice flour gelatinized powder is complicated and the manufacturing cost is expensive. Due to the extreme difference in absorption rate and viscosity between powder (gelatinized powder) and beta powder (raw powder), there is a problem that requires a network cross-linking powder that can adjust the gelatinization separately.

Therefore, while using materials such as rice flour that can replace wheat flour, it has excellent adhesion, can increase consumers' preference, and is continuously required to develop a composition for frying that can have price competitiveness.

Korean Patent Publication No. 10-2012-0135204 Korean Patent Publication No. 10-2012-0125469

An object of the present invention is to improve the problem of weak stickiness of conventional rice flour to raw meat and to provide a frying composition for maintaining a crispy texture, including rice flour, starch mixture, protein mixture, oil and fat powder, emulsifier, thickener mixture, expanding agent, It is intended to provide a composition for frying chicken including refined salt and seasoning additives and a manufacturing method thereof.

One aspect of the present invention relates to a composition for frying chicken comprising rice flour, a starch mixture, a protein mixture, an oil and fat powder, an emulsifier, a thickener mixture, an expanding agent, refined salt, and a seasoning additive.

Specifically, the rice flour contains 20 to 40 parts by weight with respect to the total 100 parts by weight of the composition for frying chicken, and the starch mixture contains one or more starches, and contains 40 to 60 parts by weight based on 100 parts by weight, The protein mixture includes at least one selected from the group consisting of silk peptide and fermented soybean powder, and contains 5 to 10 parts by weight based on a total of 100 parts by weight, and the thickener mixture is composed of baking powder, guar gum and methylcellulose It contains at least one selected from the group, and includes 3 to 7 parts by weight based on a total of 100 parts by weight, the oil and fat powder contains 5 to 15 parts by weight based on a total of 100 parts by weight, and the emulsifier includes a total of 100 parts by weight 1 to 5 parts by weight, the expanding agent contains 0.5 to 2 parts by weight with respect to a total of 100 parts by weight, the refined salt contains 0.5 to 2 parts by weight with respect to a total of 100 parts by weight, and the seasoning additives contains 0.5 to 2 parts by weight with respect to a total of 100 parts by weight It may contain 0.5 to 2 parts by weight per part.

If the content of rice flour is less than 20 parts by weight based on the total weight of 100 parts by weight of the frying composition, the texture is not good because the content of rice is small, and if it is more than 40 parts by weight, dough formation may not be performed well. Accordingly, rice flour is 20 to 40 parts by weight A range may be desired.

If the starch mixture is less than 40 parts by weight based on the total weight of the frying composition, the batter may not adhere well to the raw meat, and the adhesiveness may be low. Accordingly, the starch mixture may be preferably in the range of 40 to 60 parts by weight.

In addition, the starch mixture may be at least one selected from the group consisting of wheat starch, corn starch, tapioca starch, corn oxidized starch, tapioca oxidized starch, and acetyladipic acid distarch, and can be used regardless of the type of natural starch and modified starch do.

In the present invention, the modified starch is a derivative of natural starch prepared by treating natural starch with various chemical, physical, or enzymatic methods to improve the properties of natural starch or to have specific functional properties suitable for use in each industry. Representative chemical reactions used in the production of modified starch include ester reaction, ether reaction, partial hydrolysis reaction, bleaching reaction, and oxidation reaction. reduction of can be obtained.

Specifically, the starch mixture includes wheat starch, corn starch, and tapioca starch at a ratio of 2: 1: 1: 0.5 or wheat starch: corn oxidized starch: tapioca oxidized starch: acetyladipic acid displaced starch at a ratio of 2: 1: 1: 0.5 may be a mixture.

In this case, the wheat starch may include 15 to 25 parts by weight based on 100 total weight of the frying composition. If the content of wheat starch is less than 15 parts by weight, there is a problem of low adhesiveness, and if the content of wheat starch exceeds 25 parts by weight, the color may not be transparent and the crispy texture may not be obtained.

The protein mixture may include silk peptide and fermented soybean powder, and the protein mixture may affect the physical properties of the frying composition and form a large bubble layer in the liquid. The bubble layer in the liquid may affect the crispness of the batter.

In the present invention, "silk peptide" means a protein composed of fibroin and sericin with high fat produced by silkworms for metamorphosis. In addition to silkworms, silk can be extracted from spiders, cocoons, etc., and in the present invention, the silk peptides may be silk peptides obtained from silkworms, but are not limited thereto. The silk peptide isolated from the silkworm is composed of about 75% of fibroin protein, about 25% of sericin protein, and about 3% of minerals and carbohydrates, and is composed of protein with a high purity of 97% or more.

Fermented soybeans in the present invention may be soybean powder fermented with Bacillus subtilis . The Bacillus subtilis is a representative bacterial species belonging to the genus Bacillus and is also the main fermenting bacteria of soybean paste. In general, protein is broken down to produce about 20 amino acids, including essential amino acids such as lysine and methionine, to help digestion and absorption. Boiled soybeans produce a substance called subtilin when decomposed, which is known to have anticancer, antibacterial, and immune enhancing effects.

Specifically, the protein mixture may be a mixture of silk peptide and fermented soybean powder at a ratio of 3: 1 to 7: 1. If the ratio of fermented soybean powder is higher than the ratio of 3:1 in the protein mixture, the adhesiveness of the fried batter may decrease. The Bacillus subtilis produces α-, β- and glucoamylase by digestion, and these enzymes can hydrolyze starch in the frying composition to increase reducing sugar, which is hydrolysis of starch to improve the adhesiveness of the frying composition. can affect On the other hand, when the ratio of the fermented soybean powder is lower than the ratio of 7: 1 in the protein mixture, the useful effect of the fermented soybean may be insignificant, and the crispiness of the fry may be less.

In the present invention, the oil and fat powder helps to form pores in the dough and prevents the transfer of moisture through the coating effect of the oil and fat component of the raw material, thereby suppressing the excellent texture after cooking and the phenomenon of becoming soggy over time. As the hydrogenated oil, both animal hydrogenated oil and vegetable hydrogenated oil can be used for the oil and fat powder, and it is preferable to use vegetable hydrogenated oil, but it is not limited thereto. When the fat and oil powder is less than 5 parts by weight with respect to the total 100 parts by weight, the effect of contributing to the crispy texture may be insignificant, and when it exceeds 15 parts by weight, the oil and fat powder is not well dispersed, so the texture of the fried food may deteriorate.

In the present invention, the emulsifier minimizes the gluten generated during kneading of the frying composition and makes the particles of moisture inside the dough small and even to form small and dense pores during cooking to realize a soft and crispy texture.

The emulsifier may be glycerin or polyglycerin, and the polyglycerin may be selected from acetic acid glyceride, citric acid glyceride, succinic acid glyceride, and combinations thereof. If the emulsifier is less than 1 part by weight based on the total 100 parts by weight of the composition for frying, the function of maintaining a crispy texture may deteriorate, and if it exceeds 5 parts by weight, frying may easily fall from the raw meat during cooking.

The composition for frying may include an expanding agent, thickener, refined salt, seasoning additives, etc. Specifically, the seasoning additives are black pepper powder, garlic powder, onion powder, turmeric and cumin in a ratio of 1 to 1.2: 0.5 to 1: 1 to 1.2: It may be mixed in a ratio of 0.1 to 0.3: 0.1 to 0.3, but the seasoning additives may be added to enhance the palatability of chicken.

Another object of the present invention is (a) preparing rice flour by grinding rice to a particle size of 17-25 um; (b) preparing a starch mixture in which one or more starches selected from the group consisting of wheat starch, corn starch, tapioca starch, corn oxidized starch, tapioca oxidized starch, and acetyladipic acid pre-starch are mixed; (c) preparing a protein mixture in which silk peptide and fermented soybean powder are mixed at a ratio of 3:1 to 7:1; (d) preparing a thickener mixture by mixing at least one selected from the group consisting of baking powder, guar gum, and methylcellulose; (e) preparing seasoning additives by mixing black pepper powder, garlic powder, onion powder, turmeric, and cumin at a ratio of 1 to 1.2: 0.5 to 1: 1 to 1.2: 0.1 to 0.3: 0.1 to 0.3; (f) 20-40 parts by weight of the rice flour, 40-60 parts by weight of the starch mixture, 5-10 parts by weight of the protein mixture, 5-15 parts by weight of oil and fat powder, 3-7 parts by weight of the thickener mixture, based on a total of 100 parts by weight, Preparing a primary fried powder by adding 0.5 to 2 parts by weight of an expanding agent and 0.5 to 2 parts by weight of refined salt; And (g) preparing a frying composition by adding an emulsifier and purified water to the primary frying powder.

The rice flour, starch mixture, protein mixture, oil and fat powder, emulsifier, thickener mixture, expanding agent, refined salt and seasoning additives are the same as those described above.

The silk peptide manufacturing method of step (c) includes removing silkworm excretions; Freeze-drying the silkworm to a water content of 3% or less after washing; Grinding the freeze-dried silkworm to prepare silkworm powder; and hydrolyzing the pulverized silkworm powder by treating it with an enzyme.

Specifically, the enzyme may be at least one selected from the group consisting of pepsin, trypsin and peptase.

The method for producing fermented soybean powder in step (c) includes washing the soybeans and soaking them for 24 hours; sterilizing the soybeans and then cooling them; and fermenting the cooled soybeans with Bacillus subtilis for 50 to 70 hours and then grinding them. More specifically, the fermented soybeans may be pulverized after inoculating Bacillus subtilis into frozen soybeans cooled at 40 ° C or lower, fermented at 35 to 40 ° C.

Another object of the present invention is to prepare a fried batter by mixing water at a ratio of 1: 1 to the composition for frying chicken prepared by the above method; Applying the dough to raw meat; And frying the raw meat coated with the dough at 170 ~ 180 ℃; relates to a chicken manufacturing method comprising a.

The raw meat may be chicken, and is not limited to types such as raw chicken, refrigerated chicken, frozen chicken, and boneless chicken.

The rice flour, starch mixture, protein mixture, oil and fat powder, emulsifier, thickener mixture, expanding agent, refined salt and seasoning additives are the same as those described above.

The composition for frying prepared by the method of the present invention maintains a crispy texture for a long time and can satisfy consumers' preference. In addition, wheat flour is replaced with rice flour, and silk peptide having high protein content and fermented soybean powder are added to improve the adhesiveness of frying, and a nutritionally excellent frying composition can be provided.

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 shows a manufacturing process of a composition for frying of the technology to be evaluated.

Hereinafter, the embodiments of the present invention will be described in detail with reference to the accompanying drawings, but it is obvious that the present invention is not limited by the following examples.

manufacturing example

1-1. Preparation of silk peptide

In order to prepare silk peptide, silkworm larvae at the end of the fifth instar were prepared and fasted for 3 days to remove intestinal excretion. Next, after washing the silkworm, it was put into an autoclave and sterilized at 90 ° C. for 10 minutes. The sterilized silkworms were put into a freezer set at 30 ° C., frozen for 8 hours, and left in a freeze dryer for 48 hours to adjust the moisture content to 2% or less. After freeze-drying, the silkworm larvae were put into a blender and ground. The pulverized silk peptide was treated with peptase to undergo enzymatic hydrolysis to obtain silk peptide.

1-2. Preparation of Fermented Soybeans

First, the soybeans were washed and soaked in water at 25° C. for 24 hours. Then, it was put into an autoclave and sterilized at 110° C. for 5 minutes. The sterilized soybeans were cooled, but when cooled to less than 40 ° C., Bacillus subtilis was inoculated and fermented for 48 hours. The fermented soybeans were pulverized with a blender and powdered.

1-3. Preparation of composition for frying of Example 1

Rice flour was prepared by selecting commercially available rice and pulverizing it to the same size as the flour particle size of 17-25 um. A starch mixture was prepared by mixing wheat starch, corn starch, tapioca starch, and potato starch at a ratio of 2:1:1:0.5.

A protein mixture was prepared by mixing the silk peptide and fermented soybean powder prepared in Preparation Examples 1-1 and 1-2 at a ratio of 5:1. A thickener mixture was prepared by mixing baking powder and guar gum in a 1:1 ratio.

Starch mixture, protein mixture, oil and fat powder (Spray Fat MP3, Ricken Vitamin Co.), thickener mixture and sodium bicarbonate were added to the rice flour prepared according to the ratio shown in [Table 1], followed by pepper powder, garlic powder, onion powder, turmeric and seasoning additives mixed with cumin at a ratio of 1:0.8:1:0.2:0.1 were added and mixed well. In addition, the composition for frying in Example 1 was prepared by dissolving in an emulsifier and purified water, which are liquid raw materials.

1-4. Preparation of composition for frying of Example 2

Rice powder was prepared by selecting commercially available rice and pulverizing it to a size of 17-25 um. A starch mixture was prepared by mixing wheat starch, corn oxidized starch, tapioca oxidized starch, and pre-acetyladipic acid starch at a ratio of 2: 1: 1: 0.5. A protein mixture was prepared by mixing the silk peptide and fermented soybean powder prepared in Preparation Examples 1-1 and 1-2 at a ratio of 5:1. A thickener mixture was prepared by mixing methylcellulose and guar gum at a ratio of 1:1.

Starch mixture, protein mixture, oil and fat powder (Spray Fat MP3, Ricken Vitamin Co.), thickener mixture and sodium bicarbonate were added to the rice flour prepared according to the ratio shown in [Table 1], followed by pepper powder, garlic powder, onion powder, turmeric and seasoning additives mixed with cumin at a ratio of 1:0.8:1:0.2:0.1 were added and mixed well. In addition, the composition for frying of Example 2 was prepared by dissolving in an emulsifier and purified water, which are liquid raw materials.

1-5. Preparation of frying composition of Comparative Example 1

Commercially available soft flour was prepared. A starch mixture was prepared by mixing wheat starch and corn starch at a ratio of 1:1. A thickener mixture was prepared by mixing baking powder and guar gum in a 1:1 ratio.

Starch mixture, oil and fat powder (Spray Fat MP3, Ricken Vitamin Co.), thickener mixture and sodium hydrogen carbonate were added to the soft flour prepared according to the ratio of [Table 1], and then black pepper powder, garlic powder, onion powder, turmeric and cumin were added. Seasoning additives mixed in a ratio of 1 : 0.8 : 1 : 0.2 : 0.1 were added and mixed well. In addition, the batter composition of Comparative Example 1 was prepared by dissolving in an emulsifier and purified water, which are liquid raw materials.

1-6. Preparation of composition for frying of Comparative Example 2

Rice powder was prepared by selecting commercially available rice and pulverizing it to a size of 17-25 um. A starch mixture was prepared by mixing wheat starch, corn starch, tapioca starch, and potato starch at a ratio of 2:1:1:0.5. A thickener mixture was prepared by mixing baking powder, guar gum, and methylcellulose at a ratio of 1:1:0.5.

Starch mixture, oil and fat powder (Spray Fat MP3, Ricken Vitamin Co.), thickener mixture and sodium bicarbonate were added to the rice flour prepared according to the ratio shown in [Table 1], and then black pepper powder, garlic powder, onion powder, turmeric and cumin were added. Seasoning additives mixed in a ratio of 1 : 0.8 : 1 : 0.2 : 0.1 were added and mixed well. Then, the fried batter composition of Comparative Example 2 was prepared by dissolving in an emulsifier and purified water, which are liquid raw materials.

1-7. Preparation of frying composition of Comparative Example 3

Rice powder was prepared by selecting commercially available rice and pulverizing it to a size of 17-25 um. A starch mixture was prepared by mixing wheat starch, corn starch, tapioca starch, and potato starch at a ratio of 2:1:1:0.5. The fermented soybean powder prepared in Preparation Example 1-2 was prepared. A thickener mixture was prepared by mixing baking powder, guar gum, and methylcellulose at a ratio of 1:1:0.5.

Starch mixture, fermented soybean powder, oil and fat powder (Spray Fat MP3, Ricken Vitamin Co.), thickener mixture and sodium bicarbonate were added to the rice flour prepared according to the ratio shown in [Table 1], followed by pepper powder, garlic powder, onion powder, A seasoning additive mixed with turmeric and cumin at a ratio of 1:0.8:1:0.2:0.1 was added and mixed well. In addition, the fried batter composition of Comparative Example 3 was prepared by dissolving in an emulsifier and purified water, which are liquid raw materials.

1-8. Preparation of frying composition of Comparative Example 4

Rice powder was prepared by selecting commercially available rice and pulverizing it to a size of 17-25 um. A starch mixture was prepared by mixing wheat starch, corn starch, tapioca starch, and potato starch in a ratio of 2:1:1:1. A protein mixture was prepared by mixing the silk peptide and fermented soybean powder prepared in Preparation Example 1-1 and Preparation Example 1-2 at a ratio of 1:1. A thickener mixture was prepared by mixing baking powder, guar gum, and methylcellulose at a ratio of 1:1:0.5.

Starch mixture, protein mixture, thickener mixture and sodium hydrogen carbonate were added to rice flour prepared according to the ratio of [Table 1], followed by pepper powder, garlic powder, onion powder, turmeric and cumin in a ratio of 1: 0.8: 1: 0.2: 0.1 The seasoning additives mixed in the ratio were added and mixed well. In addition, the batter composition of Comparative Example 4 was prepared by dissolving in an emulsifier and purified water, which are liquid raw materials.

Examples and Comparative Examples

Examples and Comparative Examples are composed of the compositions and contents shown in Table 1 below.

division
(parts by weight) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 flour - - 70 - - - rice flour 30 30 - 35 30 30 Wheat starch (natural starch) 20 20 5 20 20 30 Corn Starch (Natural Starch) 10 - 5 10 10 10 Tapioca starch (natural starch) 10 - - 10 10 10 Potato starch (natural starch) 5 - - 5 5 - Corn Oxidized Starch (Modified Starch) - 10 - - - - Oxidized tapioca starch (modified starch) - 10 - - - - Starch acetyladipic acid
(modified starch) - 5 - - - - maintenance powder 10 10 10 10 10 - emulsifier 2 2 2 2 2 2 silk peptide 5 5 - - - 5 Fermented Soybean Powder One One - - 5 5 Baking Powder (Thickener) 2 - 2 2 2 2 Guar gum (thickener) 2 2 2 2 2 2 Methylcellulose (thickener) - 2 - One One One Sodium Bicarbonate (Bulking Agent) 0.5 0.5 1.5 0.5 0.5 0.5 refined salt 1.5 1.5 1.5 1.5 1.5 1.5 seasoning additives One One One One One One

Experimental Example 1. Pasting property analysis by RVA (Rapid visco analyzer)

Pasting properties were analyzed with a rapid visco analyzer (RVA), a rheological test tool that continuously measures viscosity at various application temperatures. Analysis was performed with a Rapid Visco Analyzer (RVA-4, Newport Scientific, Jessup, MD, USA) equipped with Windows 2.5 Thermocline software according to AACC Method 76-21 (AACC, 1999) using test profile STD1.

In a canister (14% moisture content basis), 2.58 g of lyophilized powder was poured into 25.4 ml of distilled water. The mixture was then thoroughly mixed at 960 rpm. The temperature of the mixture was raised to 95°C for 4 minutes and 40 seconds, then cooled to 50°C for 7 minutes and 12 seconds, and held at 50°C for 11 minutes. Peak viscosity, Trough viscosity, Breakdown, Final viscosity, Setback, Peak time and Initial pasting temperature were determined. . Peak viscosity refers to the maximum viscosity, which is the free expansion ability of starch before physical decomposition, which means the ability of starch to bind water. Trough viscosity means the minimum viscosity during the cooling phase. Breakdown occurs due to disruption of the granular structure of gelatinized starch, and represents resistance to heat and shear stress during gelatinization of starch. It is calculated by subtracting the lowest viscosity from the highest viscosity. Final viscosity refers to the ability of a starch to form pastes and gels during cooking or cooling. It represents the degree of retrogradation of starch in setbck, and is calculated by subtracting the lowest viscosity from the final viscosity. The time required to reach peak viscosity.

division Viscosity (cP) Peak time
(min) Pasting temp.
(℃ Peak viscosity Trough viscosith Break-down final viscosity Setback Example 1 118.25±
2.58 104.01±
0.05 14.24±
2.53 223.35 ±
0.33 119.34±
0.17 5.97±
0.11 94.38±
0.44 Example 2 120.75±1.32 105.10 ±
0.40 15.65 ±
0.92 230.02±
1.28 124.92±
0.88 5.63 ±
0.31 94.40 ±
1.05 Comparative Example 1 105.35±0.13 99.25±
1.36 6.10±
1.23 200.91±
0.76 101.66±0.6 6.62±
0.31 94.21 ±
0.40 Comparative Example 2 100.18±0.76 89.12±
0.12 11.06±
0.64 192.45 ±
0.75 103.33±0.63 6.02±
0.16 93.45 ±
12.02 Comparative Example 3 108.10±0.76 92.35 ±
2.25 15.75 ±
1.49 202.68±
0.01 110.33±2.24 6.05±
2.14 93.94±
0.62 Comparative Example 4 99.82±1.09 87.08±
0.24 12.74±
0.85 186.60±
0.01 99.52±
0.23 6.15 ±
1.03 94.40 ±
2.26

Peak viscosity is an important criterion for frying crispiness, and is intended to examine changes in gelatinization viscosity due to enzyme inactivation such as amylase and swelling promotion of starch particles. When the highest viscosity is 110 to 120%, the crispness of the fries is excellent, and Examples 1 and 2 both show excellent crispness of the fries. There was a significant difference in peak viscosity from Comparative Example 1 using wheat flour as the main raw material and Comparative Example 4 containing no fat or oil powder. Setback is an important criterion for the durability of frying crispiness, and is intended to determine the structure change of amylose among starch components and the change in aged viscosity according to the increase in viscosity after cooling. When the setback is 110 to 130%, the durability of fried crispiness is excellent, and Examples 1 and 2 both show excellent durability of fried crispness. Compared to Comparative Examples 2 and 3 that did not contain silk protein and/or fermented soybean powder, the crispness of the fried food was maintained for a long time, and in particular, it was confirmed that Comparative Example 4, which did not contain oil and fat powder, became damp relatively quickly.

Experimental Example 2. Sensory evaluation of composition for frying

2-1. texture analysis

Dough was prepared by adding the frying compositions of Examples 1 and 2 and Comparative Examples 1 to 4 according to the present invention and water at a ratio of 1:1. Raw meat (chicken breast of raw chicken) purchased from the market was cut into 10 cm X 10 cm, and then fried in heated cooking oil at 170-180 ° C. The heating time was visually adjusted and fried between 12 and 15 minutes. The degree of crispy texture was measured for hardness and chewiness with a texture analyzer (TA-XT2i, Stable micro system yarn), and the results are shown in Table 3 below.

division Hardness (g) Chewiness Example 1 12500.54 138 Example 2 12569.49 140 Comparative Example 1 16928.71 117 Comparative Example 2 13185.05 119 Comparative Example 3 13970.56 125 Comparative Example 4 16570.95 132

As a result, as shown in Table 3, the analysis results of Examples and Comparative Examples showed significant differences. In the comparative example, it was confirmed that the chewiness representing the degree of crispness was improved, the hardness representing the degree of hardness was maintained at a general level, and soft and crispy fried foods preferred by people could be implemented. In particular, Comparative Example 1 using wheat flour dough showed slightly low chewiness and high hardness, so that textured frying was realized. Comparative Examples 2 and 3 not containing silk peptide or fermented soybean powder were found to be less crispy than Examples 1 and 2. Through the above results, it can be confirmed that by adding starch and protein to rice flour, the crispness of the fry is excellent, while the meat quality of the fried chicken is maintained softly.

2-2. sensory evaluation

A sensory evaluation was performed on the evaluation items shown in Table 4 below by an evaluation group of 10 people in their 20s to 50s for the fried composition.

division evaluation score note 5 points 4 points 3 points 2 points 1 point adhesiveness very good good night commonly error very bad transparency very transparent Transparency commonly slightly carbonized black color very good good commonly error very bad residue scattering Few a little a little too much A lot not covered texture very crispy crispy commonly error very bad

Through Table 5, the sensory evaluation results for each Example and Comparative Example are as follows.

division evaluation score Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 adhesiveness 5 5 3.5 4 4 2,5 transparency 4 4 4 4 4 2.5 color 4 4 4 4 4 4 residue scattering 4 4.5 2.5 3 3 3 texture 5 5 3.5 4 4 3 overall score 22 22.5 17 19 19 15

According to the sensory evaluation results in Table 5, the frying compositions prepared in Examples 1 and 2 use rice flour instead of wheat flour, but the viscosity of the dough is adjusted by applying the oil and fat mixture and protein mixture compared to Comparative Examples 2 to 4 to adjust the raw material meat It can be seen that the improvement in the adhesiveness between the frying and the fullon and the bubble layer formed between the frying forms a crispy texture. In detail, even when compared to the composition for frying to which wheat flour was added in Comparative Example 1, it can be seen that the adhesiveness is excellent when oil and fat powder is added to rice flour, and there is almost no residue of the coated dough. On the other hand, Comparative Example 4 had poor transparency, which seems to be affected by the high wheat flour content. In addition, the difference in transparency and color of the fried batter in Examples 1 and 2 and Comparative Examples 1 to 3 was found to be insignificant between Examples and Comparative Examples.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims (10)

It relates to a composition for frying chicken comprising rice flour, starch mixture, protein mixture, oil and fat powder, emulsifier, thickener mixture, expanding agent, refined salt and seasoning additives,
The starch mixture includes one or more starches, and includes 40 to 60 parts by weight based on a total of 100 parts by weight,
The protein mixture is a mixture of silk peptide and fermented soybean powder at a weight ratio of 3: 1 to 7: 1, and includes 5 to 10 parts by weight based on a total of 100 parts by weight,
The thickener mixture may include baking powder and guar gum; or baking powder and methyl cellulose; or guar gum and methylcellulose; or baking powder, guar gum and methylcellulose; as a mixture, including 5 to 10 parts by weight based on a total of 100 parts by weight,
The rice flour includes 20 to 40 parts by weight based on a total of 100 parts by weight,
The maintenance powder contains 5 to 15 parts by weight based on a total of 100 parts by weight,
The emulsifier includes 1 to 5 parts by weight based on a total of 100 parts by weight,
The expanding agent includes 0.5 to 2 parts by weight based on 100 parts by weight in total,
The refined salt contains 0.5 to 2 parts by weight based on a total of 100 parts by weight,
The seasoning additive comprises 0.5 to 2 parts by weight based on a total of 100 parts by weight,
A composition for frying chicken. delete delete According to claim 1,
The fermented soybean powder is a soybean fermented using Bacillus subtilis , a composition for frying chicken. According to claim 1,
The seasoning additive is a mixture of pepper powder, garlic powder, onion powder, turmeric and cumin in a weight ratio of 1 to 1.2: 0.5 to 1: 1 to 1.2: 0.1 to 0.3: 0.1 to 0.3 Composition for frying chicken. (a) preparing rice flour by grinding rice to a particle size of 17 to 25 μm;
(b) preparing a starch mixture by mixing at least one starch selected from the group consisting of wheat starch, corn starch, tapioca starch, corn oxidized starch, tapioca oxidized starch, and acetyladipic acid pre-starch;
(c) preparing a protein mixture in which silk peptide and fermented soybean powder are mixed in a weight ratio of 3:1 to 7:1;
(d) baking powder and guar gum; or baking powder and methyl cellulose; or guar gum and methylcellulose; or baking powder, guar gum and methylcellulose; preparing a mixture of thickeners;
(e) preparing seasoning additives by mixing pepper powder, garlic powder, onion powder, turmeric and cumin in a weight ratio of 1-1.2: 0.5-1: 1-1.2: 0.1-0.3: 0.1-0.3;
(f) 20-40 parts by weight of the rice flour, 40-60 parts by weight of the starch mixture, 5-10 parts by weight of the protein mixture, 5-15 parts by weight of oil and fat powder, 3-7 parts by weight of a thickener mixture, based on a total of 100 parts by weight, Preparing a primary fried powder by adding 0.5 to 2 parts by weight of an expanding agent, 0.5 to 2 parts by weight of seasoning additives, and 0.5 to 2 parts by weight of refined salt; and
(g) preparing a composition for frying by adding an emulsifier and purified water to the primary frying powder;
Method for producing a composition for frying chicken. delete delete delete delete

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