KR20100112453A - Functional frying coating and process for production thereof - Google Patents

Abstract

PURPOSE: A functional frying coating and process for production thereof are provided to use a black soybean fermentation product, black-rice flour, black sesame powder, roast grain powder, squid ink, thereby preserving the pharmacological activity of fermentation and has high organic functions of taste, flavor, color, the color sense. CONSTITUTION: Paste is manufactured by mixing the kneaded starch 20.0 to 30.0 weight % and β-glucan 0.1 to 0.2 weight %. After ripening the paste, a batter dough is manufactured by mixing the chicken power 10.0 to 25.0 weight %, capsaicin 0.5 to 1.0 weight %, seasoning salt 0.1 to 0.2 weight %, squid-ink pigment(liquid) 0.5 to 0.7 weight %, squid-ink pigment(powder) 0.2 to 0.4 weight %, caramel 0.5 to 0.8 weight % and purified water 30.0 to 50.0 weight %. Fry powder is manufactured by mixing the fermented black bean 0.1 to 0.6 weight %, black-rice flour 0.5 to 0.9 weight %, black sesame powder 0.1 to 0.4 weight %, roast grain powder 1.0 to 1.9 weight %, blending mix powder 15.0 to 17.0 weight % and multi grain 0.3 to 0.6 weight %. The fry powder is breaded in meat gryp which fry powder is covered after putting the chicken meat in the fry paste. The black soybean fermentation product is obtained by putting the Bacillus firmus and Bacillus subtilis per 0.1 to 0.3 weight % and fermenting the mixture at 35 to 45°C for 24 to 48 hours after sterilizing the black soybean crushed material in which the water of equivalent is mixed, and the defatted soybean meal in 100 to 150°C.

Description

Functional frying clothes composition and manufacturing method thereof {Functional frying coating and process for production}

The present invention relates to a composition of a functional batter and a method for manufacturing the same, and more particularly, frying containing black soybean fermented product, black rice flour, black sesame powder, rice flour, squid ink pigment (liquid) and squid ink pigment (powder) The present invention relates to a functional batter for dough or tempura pan.

Chicken meat is very low in calories compared to other meats, making it the best source of animal protein for human athletes, recovery patients, the elderly, and modern people who lack exercise. Pork and beef, of course, have lower calories than white fish. The peeled lean meat is only 100 to 110 kcal / 100 g, which is much lower than other meats, and is lower in calories than some fish (165 saury, 183 mackerel). Essential fatty acid of chicken is more than 16%, which is the highest in meat, especially linoleic acid is 15.9% among unsaturated fatty acids, which is good ingredient for young women's skin beauty as it prevents skin aging and maintains health (pork linolenic acid of pork) Content is 9.5 ~ 9.7%, beef is 2.6 ~ 3.7%). Unsaturated fatty acid is 67 to 68.4%, which is higher than 57% of pork and 59% of beef. Essential fatty acids, which are essential for good health, are not made in the body, so they need to be supplied as food. In addition to the high content of various and excellent essential fatty acids in chickens, the high content of linolenic acid in chickens can prevent various adult diseases and prostaglandins. It acts as a precursor to maintains the viscosity of the blood properly, thereby promoting the physiological activity in the human body.

In recent years, as the standard of living has sharply improved and the restaurant industry has become more popular, the trend of consumer changes in food is the current situation in which quality and convenience such as taste and cleanness are pursued rather than quantity and price of products. Inexpensive and nutritious chicken dishes, that is, many products are preferred.

Tempura is a dish of vegetables, fish, meat, and other ingredients that are fried in flour and then fried in boiling oil. There are many ways to prepare tempura, but in general, flour, salt, eggs, and water are mixed to make thin flour paste, and then the frying ingredients are put on the flour paste and fried in boiling oil. Because of its sweet taste, children are especially fond of it and are widely used as snacks for children at home or in snack shops. Nowadays, many kinds of tempura dishes using various ingredients have been developed, and not only children but also adults enjoy eating tempura. As the number of people who enjoy tempura increases, fried foods are becoming more than just snacks for children.

In the past, they made fried foods simply as children's snacks, but nowadays many people like fried foods, so that the crispy taste of fried foods lasts longer. I'm making it.

Among fried chicken, fried chicken is loved by both children and adults and is suitable for family snacks. In recent years, the market for fried chicken has increased and several franchisees have been operating. However, there is no proper technique for flour dough and fried flour, which are ingredients for obtaining delicious fried chicken.

Fried chicken powder is a food that is simply tasted by putting a batter made with water on a chicken and then frying it in oil.It is made of batter by mixing a large amount of flour to make a batter. When warmed up again after eating, there was a problem that the taste falls a lot.

In addition, conventional fried chicken is fried in raw chicken and fried in oil, and older people tend to be reluctant to eat chicken because they are concerned about high cholesterol levels. By focusing on visual factors rather than nutritional functions and physiological effects, Recently, the spread of well-being culture has failed to meet the needs of consumers with high interest in food and health.

In the present invention, based on the above problems, black soybean fermented products containing natural pigments, black rice flour as a means for the diversification of overseas market development by reflecting the popularity of black food emerged as a representative of well-being food It is to provide a functional batter for fried dough or fried dough that has excellent sensory functions such as taste, flavor, color, and color by using black sesame powder, brown rice flour, and squid ink, and maintains the functionality to preserve the pharmacological activity of fermentation.

The present invention is a black soybean fermented product containing a natural pigment component based on a natural raw material, black rice flour, black sesame powder, rice flour, squid ink pigment (liquid) and squid ink pigment (powder) frying dough or fried green onion Provides functional batter for wood.

Hereinafter, the present invention will be described in more detail.

Fermented black soybeans are hydrolyzed soy protein through fermentation process compared to general black soybeans, so it becomes a peptide nitrogen and amino acid nitrogen rapidly increase the digestive absorption rate in the body, and isoflavones, one of the anticancer ingredients, are resistant to heat in the form of glycosides It is transformed into aglycone and absorbed into the body without being lost during the cooking process. In addition, beta glucan, a polysaccharide polymerized based on β-1,3 chemical bonds, has been reported to increase immunity.

The present invention is 0.1 to 0.6% by weight of black soybean fermentation, 0.5 to 0.9% by weight of black rice flour, 0.1 to 0.4% by weight of black sesame powder, 1.0 to 1.9% by weight of brown rice flour, squid ink pigment (liquid) 0.5 to 0.7% by weight, squid Provided is a functional batter composition for frying dough or frying powder comprising a main component of starch pigment (powder) 0.2 to 0.4% by weight and starch, spices and seasoning ingredients.

The black soybean fermentation product of the present invention is sterilized black bean crushed product, skim soybean powder mixed with the same amount of water at 100 to 150 ℃, and after adding 2 to 5% by weight sodium glutamate (MSG) to the sterilized mixture, It is characterized by black soybean fermentation obtained by inoculating Bacillus firmus and Bacillus subtilis at 0.1 to 3% by weight and fermenting at 35 to 45 ° C for 24 to 48 hours.

Fermentation conditions leading to the most preferable production of viscous substances of the present invention is the step of sterilizing 15 minutes at 121 ℃ by adding the same amount of water to black soybean crushed, skim soybean powder; Adding 3 to 5% MSG to the heat treated raw material; Bacillus firmus ( Bacillus firmus ) and Bacillus subtilis ( Bacillus subtilis ) starter was inoculated by 1% by weight each, and then fermented at 42 ℃ 20 to 35 hours to obtain a fermentation product.

If the type of Bacillus subtilis strain added during the fermentation, the type of raw material blend, the concentration of MSG added and the fermentation time are outside the above range, the viscous product of the fermentation product obtained after the fermentation is reduced.

The black rice and black sesame seeds are rich in anthocyanin and beta-carotene and are known to improve the antioxidant effect and renal function that neutralize the active oxygen causing aging, and in the present invention, the black rice and black sesame particles or fine powder of about 0.5 to 3 mm Each amount is preferably 0.5 to 0.9% by weight of black rice flour, 0.1 to 0.4% by weight of black sesame powder.

The black rice and black sesame is not only low in fat, but mainly composed of unsaturated fatty acids, which lowers the risk of adult diseases caused by fat, and the protein of grain has an effect of reducing blood cholesterol and triglyceride concentrations, which is concerned about high cholesterol levels. There is a very useful effect that can be used as a health food or women's beauty of the elderly who are reluctant to eat chicken.

The squid ink contains mucopolysaccharides such as lectin, which has strong antitumor activity, and plays a role in promoting antiseptic action and gastric juice secretion in addition to anticancer effects. In addition, squid ink was used to treat hemorrhoids in fishing villages, and there was a research result showing that it had excellent efficacy in relieving menstrual irregularities in women.

Recently, the results of research showing that squid ink has an excellent effect on human's anti-cancer and antibacterial effect, and the whole seafood steamed squid, octopus and squash etc. Inked breads, spaghetti, pizza, ramen and noodles are becoming popular among consumers.

In the present invention, it is preferable to use 0.5 to 0.7 wt% of squid ink pigment (liquid) and 0.2 to 0.4 wt% of squid ink pigment (powder) containing 10 wt% of the squid ink stock solution. The amount can be adjusted to reflect the preferences of the average consumer class.

In the present invention, a method for producing a functional batter,

a) preparing a paste by mixing 20.0 to 30.0 wt% of kneaded starch and 0.1 to 0.2 wt% of betaglucan;

b) after aging the prepared paste of step a), 10.0 to 25.0% by weight of chicken powder (star mix), 0.5 to 1.0% by weight of capsaicin, 0.1 to 0.2% by weight salt, squid ink pigment (liquid) 0.5 to 0.7 Preparing a batter dough batter by mixing a weight%, 0.2 to 0.4 weight% of squid ink pigment (powder), 0.5 to 0.9 weight% of caramel and 30.0 to 50.0 weight% of purified water; And

c) separated from the fried dough of step b) prepared from 0.1 to 0.6% by weight of black soybean fermentation, 0.5 to 0.9% by weight of black rice flour, 0.1 to 0.4% by weight of black sesame powder, 1.0 to 1.9% by weight of wheat flour, breading Preparing a frying powder by mixing 15.0 to 17.0 wt% of the mix powder and 0.3 to 0.6 wt% of the multigrain;

It provides a method for producing a functional batter for frying dough or frying pan comprising a.

In the step a), one day prior to the preparation of water, the corn starch is kneaded 60g, 50g of chicken powder (Star Mix), 10g of beta glucan is mixed to prepare a paste. This reinforces the binding of the batter solution prepared in step b) with the fried dough, so that the whole thin coating should provide the texture of the crispy fried clothes.

After the paste prepared in step a) is aged at a refrigeration temperature of 2 to 5 ° C. for 5 to 6 hours, chicken powder (star mix) 10.0 to 25.0 wt%, capsaicin 0.5 to 1.0 wt%, salt salt 0.1 to 0.2 wt% , Squid ink pigment (liquid) 0.5 to 0.7% by weight, squid ink pigment (powder) 0.2 to 0.4% by weight, caramel 0.5 to 0.9% by weight and purified water 30.0 to 50.0% by weight to prepare a batter dough batter.

After the broiler is added to the fried dough, black soybean fermented product 0.1 to 0.6% by weight, black rice flour 0.5 to 0.9% by weight, black sesame powder 0.1 to 0.4% by weight, brown rice flour 1.0 to 1.9% by weight, breading mix powder 15.0 to 17.0% by weight and 0.3 to 0.6% by weight of multi-grain prepared in step c) fried powder breaded in broiler broiler fried batter.

Frying powder of the present invention is finely powdered natural grains containing natural pigment components attached to the fried dough has a chewy feeling and crispy taste when ingested frying clothes due to the bioactive substances of various natural colors while improving palatability Has the effect of improving the functionality of.

The fried food according to the present invention has a black color reflecting the popularity of black food, thereby doubling the texture with the unusual visual effect to improve the preference, and also rich in ingredients such as anthocyanin in the fried food. It has an excellent effect on prevention, disease prevention and health promotion.

Frying clothes according to the present invention is not only low in fat content, but mainly composed of unsaturated fatty acids, which lowers the risk of adult diseases caused by fat, and the protein of grain has the effect of reducing the concentration of cholesterol and triglycerides in the blood, which increases cholesterol levels. There is a very useful effect that can be used as a health food or women's beauty of the elderly who are reluctant to eat chicken.

Frying clothes according to the present invention is attached to the frying dough by finely powdered natural grains containing natural pigments component has a chewy feeling and crispy taste when ingested, while improving the palatability, the friesing clothes due to the bioactive substances of various natural colors Has the effect of improving the functionality of.

Hereinafter, the content of the present invention will be described in more detail by the preferred embodiment based on the manufacturing method shown in FIG. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

[ Production Example  One]

After sterilizing the soybeans with the battery-activated bio-fine soybean powder or skim soybean powder for 15 minutes at 121 ° C. with autoclave, the sterilized 40% MSG solution was mixed with 5% by weight in order to optimize the production of viscous materials. The fermentation material mixture was prepared by adding within and mixing the optimum concentration of MSG.

Bacillus filmus ( Bacillus) as a Bacillus subtilis for solid fermentation in the fermented raw material mixture prepared above firmus ) JAP and Bacillus subtilis subtilis ) KU-A starter was inoculated at 1% by weight and fermented at 42 ° C for 30 hours.

For the production of Bacillus starter, Bacillus pilmus and Bacillus subtilis, which were selected and separated in Cheonggukjang in the first step, were activated on a MRA agar plate for lactic acid bacteria for 24 hours using a 42 ° C thermostat, followed by one colony. After inoculation into sterile 5% black soybean powder solution and shaking culture at 150 rpm for 24 hours in a 42 ℃ thermostat was used as starter spawn.

[ Production Example  2]

Glutinous rice, spicy rice, brown rice, yulmu and barley were soaked in water and steamed in a steamer and dried. The dried grains were put back into a heating cooker and roasted, and the roasted grains were ground to make flour.

[ Example  One]

First step: The dough was prepared by mixing 60 g of corn starch with water one day before preparation, and then mixing 50 g of star mix and 10 g of beta glucan to prepare a paste for 6 hours at 4 ° C.

The second step: 1.5kg of chicken powder (star mix), capsaicin 50g, salt 4g, squid ink stock 35g squid ink pigment (liquid) 35g, squid ink pigment (powder) 20g, 50 g of caramel and 2.7 kg of purified water were added to mix well using a stirrer to prepare batter fried batter.

Third step: 1kg of breading mix powder, black bean fermented product 30g of Preparation Example 1, black rice flour 50g, black sesame powder 25g, 100g of wheat flour of Preparation Example 2, 30g multi-grain was mixed to prepare a fried powder.

The fried powder prepared in the third step is put the broiler in the fried dough prepared in the second step, and then wrap the fried powder on the broiler coated with hands so that the whole fried powder is evenly coated, rolled to the left and right to wave patterns After this was made, the broiler chicken was completed by binding with broilers.

[ Example  2]

First step: The dough was prepared by mixing 60 g of corn starch with water one day before preparation, and then mixing 50 g of star mix and 10 g of beta glucan to prepare a paste for 6 hours at 4 ° C.

The second step: 1.5kg of chicken powder (star mix), capsaicin 50g, salt 4g, squid ink stock 35g squid ink pigment (liquid) 35g, squid ink pigment (powder) 20g, 50 g of caramel and 2.7 kg of purified water were added to mix well using a stirrer to prepare batter fried batter.

The third step: 1kg of breading mix powder, 10g of black soybean fermented product of Preparation Example 1, 20g of black rice flour, 10g of black sesame powder, 100g of wheat flour of Preparation Example 2, 30g of multigrain, and a fry powder were prepared.

The fried powder prepared in the third step is to put the broiler in the fried dough prepared in the second step, wrap the hand with the fried dough is coated with a hand so that the whole fried powder is evenly coated, rolled from side to side to the wave pattern After it was formed, it was bound with broiler to complete the fried clothes.

[ Comparative example  One]

First step: 60 g of corn starch was mixed with water one day before the preparation, and then, a paste was prepared by mixing 50 g of star mix and 10 g of beta glucan and aged at 4 ° C. for 6 hours.

Step 2: Chicken powder (star mix) 1.6kg, capsaicin 50g, salt 4g, caramel 50g, purified water 2.7kg was added to the prepared face to be mixed well using a stirrer to prepare a batter fried batter.

Third step: 1kg of breading mix powder, 75g bread powder, 30g of multigrain was mixed to prepare a fried powder.

The fried powder prepared in the third step is to put the broiler in the fried dough prepared in the second step, wrap the hand with the fried dough is coated with a hand so that the whole fried powder is evenly coated, rolled from side to side to the wave pattern After it was formed, it was bound with broiler to complete the fried clothes.

[ Test Example  One]

The fried dough of the batter liquid prepared in Examples 1 to 2 and Comparative Example 1 was examined for the water absorption rate, the kneading state, and the elapsed state after kneading.

As can be seen from the results of Table 1, it was confirmed that the workability and physical properties of the fried dough as the main ingredient according to the present invention prevents the binding of the fried clothes is difficult.

[Test Example 2]

The broiler is added to the frying dough of the batter liquid prepared in the first and second steps prepared by Examples 1 and 2 and Comparative Example 1, and evenly coated the fried powder prepared in the third step and canola at 190 ° C. After frying for 1 minute for a reason, the fried chicken was moved to a temperature-set fryer at 160 ℃ temperature for 5 minutes to cook the fried chicken by the second frying process.

The cooked fried chicken was carried out on a 5-point scale by 30 sensory evaluation personnel (15 males and 15 females) who worked in food-related fields for more than three years.

In Table 2, the numerical values of taste, aroma and color are values obtained by dividing the total of the sensory evaluation agent scores by the number of people and then rounding them to the second decimal place.

In Table 2, the numerical value of the overall degree of preference is the value rounded to the second decimal place after dividing by 5 and adding the values of taste, aroma, color, texture and suitability in the mouth.

In Table 2, the lower the numerical value, the poorer the sensory function, and the higher the numerical value, the better the functionality.

As a result of the sensory test of Table 2, the fried chicken prepared with the fried clothes of the present invention had a harmonious taste in harmony, and the fresh taste and nutrition through the crispy taste and lightness and various ingredients when the fried chicken was eaten. It was saved and confirmed that the overall preference was excellent.

1 is a schematic diagram illustrating a method of manufacturing a functional batter according to the present invention.

Claims (6)

0.1-0.6 wt% black soybean fermented product, 0.5-0.9 wt% black rice flour, 0.1-0.4 wt% black sesame powder, 1.0- 1.9 wt% brown rice flour, 0.5-0.7 wt% squid ink pigment (liquid), squid ink pigment ( Powder) A functional batter composition for frying dough or frying powder containing 0.2 to 0.4% by weight of main ingredients and starch, spices and seasoning ingredients. The method of claim 1, The black soybean fermented product is sterilized black bean crushed product, skim soybean powder mixed with the same amount of water at 100 to 150 ℃, and after adding 2 to 5% by weight sodium glutamate (MSG) to the sterilized mixture, Bacillus peel Fried dough or fried powder, characterized in that the black bean fermentation obtained by inoculating mousse ( Bacillus firmus ) and Bacillus subtilis at 0.1 to 3% by weight and fermentation at 35 to 45 ℃ for 24 to 48 hours Functional batter composition for. In the method of manufacturing a functional batter, a) preparing a paste by mixing 20.0 to 30.0 wt% of kneaded starch and 0.1 to 0.2 wt% of betaglucan; b) after aging the prepared paste of step a), 10.0 to 25.0% by weight of chicken powder (star mix), 0.5 to 1.0% by weight of capsaicin, 0.1 to 0.2% by weight salt, squid ink pigment (liquid) 0.5 to 0.7 Preparing a batter dough batter by mixing a weight%, 0.2 to 0.4 weight% of squid ink pigment (powder), 0.5 to 0.9 weight% of caramel and 30.0 to 50.0 weight% of purified water; And c) separated from the fried dough of step b) prepared from 0.1 to 0.6% by weight of black soybean fermentation, 0.5 to 0.9% by weight of black rice flour, 0.1 to 0.4% by weight of black sesame powder, 1.0 to 1.9% by weight of wheat flour, breading Preparing a frying powder by mixing 15.0 to 17.0 wt% of the mix powder and 0.3 to 0.6 wt% of the multigrain; Method of producing a functional fried clothes for frying dough or frying dough comprising a. The method of claim 3, wherein The black soybean fermented product is sterilized black bean crushed product, skim soybean powder mixed with the same amount of water at 100 to 150 ℃, and after adding 2 to 5% by weight sodium glutamate (MSG) to the sterilized mixture, Bacillus peel Fried dough or fried powder, characterized in that the black bean fermentation obtained by inoculating mousse ( Bacillus firmus ) and Bacillus subtilis at 0.1 to 3% by weight and fermentation at 35 to 45 ℃ for 24 to 48 hours Method for producing functional fried clothes for dragons. The method of claim 3, wherein The c) fried powder of step c) after the broiler is added to the fried dough of step b), the method of manufacturing a functional batter for fried dough or fried powder, characterized in that the fried dough is braided on the coated broiler. Functional fried clothes for broilers produced by the method according to claim 3 to 5.

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