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Batter mix composition with reduced oil absorption

A technology of composition and batter, applied in the direction of dough/premix, food science, food ingredients, etc., can solve the problems that are not involved, and achieve the effects of reducing fat content, enhancing national health, and maintaining taste

Inactive Publication Date: 2012-05-23
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, so far, people still only pay attention to the flavor and taste of the batter mixture, but it has the function of reducing oil absorption during frying. However, there are very few researches on the batter mixture, and none of the domestic commercially available products involve it at all.

Method used

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  • Batter mix composition with reduced oil absorption
  • Batter mix composition with reduced oil absorption
  • Batter mix composition with reduced oil absorption

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Determination of paste viscosity and absorption, oil absorption rate after adding gellan gum

[0036] In this example, with the addition of gellan gum for frying treatment, the changes in fat content, batter viscosity and absorption were measured, and the control area used for comparison used CJ fried flour.

[0037]Add gellan gum in an amount of 0.5 to 2% by weight of the overall composition of the batter mix. After mixing 100 g of the batter mix composition made with 140 g of water to make a paste, measure its viscosity with a bostwick consistometer. Viscosity, after covering sweet potatoes made of a certain shape (diameter 60mm x thickness 4mm) with paste and then investigating its absorption. In addition, in order to measure the oil absorption rate, put the sweet potatoes covered with paste into soybean oil (170 o C) Deep-fry for 4 minutes and then cool at room temperature for 7 minutes. Then, put the fried sweet potato into liquid nitrogen and crush it ...

Embodiment 2

[0044] Embodiment 2: Determination of paste viscosity and absorption, oil absorption rate after adding cornstarch

[0045] It can be seen from the above-mentioned Example 1 that with the addition of gellan gum, the oil absorption rate decreases, but the viscosity and absorption value of the batter mixture hang paste increase. The increase in viscosity will have a negative impact on the crispy taste of the final product. Therefore, corn starch that can reduce the increase in viscosity and have an obvious oil absorption effect is selected.

[0046] In order to confirm it, cornstarch was added in different amounts of 3 to 9% by weight of the overall composition of the batter mixture to make the batter mixture composition, and then the viscosity of the batter and Absorption and fat content were analyzed.

[0047] Figure 4 The oil absorption rate of fried sweet potatoes after adding cornstarch is shown in , as Figure 4 As shown, when corn starch was added in an amount of more ...

Embodiment 3

[0050] Example 3: Determination of paste viscosity and absorption, oil absorption rate by combination of gellan gum and corn starch

[0051] When adding gellan gum to the batter mixture, although a significant oil absorption reduction effect can be observed, the resulting increase in batter viscosity and absorption will affect the crispy taste of the final product. Therefore, in order to maintain both the oil absorption reducing effect and the crispy taste, gellan gum and corn starch were added at the same time to make the batter mixture, and then the method used in Example 1 was used to measure the viscosity, absorption, and oil absorption rate of the batter .

[0052] Figure 7 shows the oil absorption rate of fried sweet potatoes after adding gellan gum and cornstarch, such as Figure 7 As shown, with the addition of gellan gum and corn starch, the oil absorption rate of fried sweet potatoes was significantly lower than that of the control area after frying.

[0053] F...

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Abstract

The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starch 10 to 20 weight %, gum 0.1 to 0.3 weight % and baking powder 0.5 to 1.5 weight %. The batter mix composition of the present invention is prepared by mixing a selected starch, gum and baking powder in effective amounts. When compared with existing products, the composition of the present invention not only reduces oil absorption during the frying process, but also minimizes degradation of the crisp texture. The present invention allows the production of various fried products having low fat content and improved texture, thereby promoting public health and providing a useful innovation to the food service industry.

Description

technical field [0001] The present invention relates to a kind of oil absorption reducing noodle mixture composition, in particular, relates to a kind of in order to reduce oil absorption and maintain crisp mouthfeel, make the effective amount of various ingredients in the whole noodle mixture composition according to starch 10 to 20% by weight, 0.1 to 0.3% by weight of glue, and 0.5 to 1.5% by weight of baking powder are added to reduce the oil absorption and reduce the batter mixture composition. Background technique [0002] As one of the main nutritional components of food, fat is an energy source necessary for physiological metabolism, and plays an important role in our human body from the perspective of nutrition or biochemistry. At the same time, from the perspective of food science, it is also an important factor in determining the taste, aroma, texture, etc. of food. However, excessive intake of fat and the resulting increase in calories can induce obesity, adult d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/08A21D2/36A23L7/157
CPCA23L1/005A23V2002/00A21D2/183A21D2/186A21D10/002A23P20/12A23V2250/5118A23V2250/502A21D2/08A21D2/36
Inventor 金泳宰宋舜燮林春善李显圭李秀龙裴仁荣金德年李有镇
Owner CJ CHEILJEDANG CORP
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