Food sauce composition for imparting crispness and ease of eating, and food preparation method using same

Abstract

The present disclosure relates to a sauce composition for food products that imparts crispness and ease of eating, and a method for manufacturing food products using the sauce composition. Since the sauce composition of the present disclosure has a high sugar content and a high viscosity, when a fried food is coated with the sauce composition, the amount of sauce adsorbed or transferred into the fried food or batter or the amount of moisture included in the sauce adsorbed or transferred into the fried food or batter is minimized. And most of the sauce is located on the surface of the outermost layer of the paste. Therefore, the fried food is prevented from being affected with damp, and a crispy texture and flavor of the fried food can be achieved. Further, since the sauce-coated fried food of the present disclosure can be obtained without a step of mixing the fried food with a separate sauce, it is possible to improve ease of eating by consumers.

Description

[0001] [Cross-references to related applications]

[0002] This application claims priority to Korean Patent Application No. 10-2023-0043423, filed April 3, 2023, and Korean Patent Application No. 10-2024-0043500, filed March 29, 2024, the disclosures of which are incorporated herein by reference. Technical Field

[0003] This disclosure relates to a sauce composition for coating fried foods, which imparts a crispy texture and ease of consumption, and a method for manufacturing sauce-coated fried foods using the sauce composition. Background Technology

[0004] With the increasing number of single-person households and the growing culture of modern people pursuing busy lifestyles, the demand for convenient meals for one person is also increasing, leading to increased consumption of frozen foods.

[0005] Frozen foods are foods that have been rapidly frozen at sub-zero temperatures for the purpose of long-term preservation of manufactured, processed, or cooked foods. Frozen foods are convenient to cook and store, but because ice crystals are formed during the rapid freezing process and the food cells are damaged, their quality is lower than that of the food before rapid freezing.

[0006] Furthermore, processed frozen meat products such as frozen chicken are made by quickly freezing fried meat after coating it with a sauce to enhance its flavor, and the achievement of crispness and high flavor is limited due to the use of excessive sauce.

[0007] Specifically, the traditional method of coating fried meat with sauce—either by pouring the sauce over it or by immersing it in the sauce and mixing it—results in over-coating the fried meat. When the sauce is so over-coated, moisture quickly transfers to the batter, leaving the fried meat in a moist state, making it difficult to achieve a crispy texture when eaten.

[0008] To ensure crispness and flavor, processed frozen meat products can be manufactured without a sauce coating, and then mixed with a sauce before consumption. However, this involves a separate process of preparing and mixing the sauce, which reduces the convenience for consumers.

[0009] [Existing Technical Documents]

[0010] [Patent Documents]

[0011] Korean Patent Publication (Laid-Open) No. 10-2022-0100168 Summary of the Invention

[0012] Technical issues

[0013] One object of this disclosure is to provide a sauce composition for coating fried foods that can improve consumer convenience while improving the crispy texture and flavor of the fried foods.

[0014] Another object of this disclosure is to provide a method for manufacturing a sauce-coated fried food using the sauce composition for coating fried foods.

[0015] Another object of this disclosure is to provide frozen fried foods coated with a sauce composition.

[0016] Another object of this disclosure is to provide the use of a sauce composition comprising sucrose for coating fried foods.

[0017] Technical solution

[0018] One aspect of this disclosure provides a sauce composition comprising sucrose.

[0019] Another aspect of this disclosure provides frozen fried foods coated with a seasoning composition of this disclosure.

[0020] Another aspect of this disclosure provides a method for manufacturing fried food, comprising: applying a batter to the surface of a food ingredient; frying the batter-coated food ingredient to obtain fried food; and coating the surface of the fried food with the seasoning composition of this aspect of the disclosure by spraying a seasoning composition onto the fried food.

[0021] One aspect of this disclosure provides a sauce composition comprising sucrose.

[0022] The sauce composition disclosed herein may have a sugar content of 60 to 90 Brix.

[0023] Specifically, the sugar content can be within a range between a lower limit and an upper limit, wherein the lower limit is selected from the group consisting of: 60 brix, 62 brix, 64 brix, 66 brix, 68 brix, 69 brix, 70 brix, 72 brix, 74 brix, 76 brix, and 78 brix; and the upper limit is selected from the group consisting of: 90 brix, 88 brix, 86 brix, 85 brix, 84 brix, 82 brix, and 80 brix; and for example, it can be 60 to 90 brix, 60 to 88 brix, 60 to 86 brix, 60 to 85 brix, 60 to 84 brix, 60 to 82 brix, 60 to 80 brix, 62 to 90 brix, 62 to 88 brix, 64 to 86 brix, 64 to 85 brix. brix, 66 to 90 brix, 66 to 88 brix, 66 to 86 brix, 66 to 85 brix, 66 to 84 brix, 66 to 82 brix, 66 to 80 brix, 69 to 80 brix, 69 to 85 brix, 70 to 90 brix, 70 to 88 brix, 70 to 86 brix, 70 to 85 brix, 70 to 84 brix, 70 to 82 brix, 70 to 80 brix, 72 to 90 brix, 72 to 88 brix, 74 to 88 brix, 74 to 86 brix, 76 to 90 brix, 76 to 88 brix, 76 to 86 brix, 76 to 85 brix, 76 to 84 brix, 76 to 82 brix, or 76 to 80 brix, but not limited to this.

[0024] When the sugar content of the sauce composition is within this range, when the sauce composition is used to coat fried foods (e.g., foods obtained by frying), the proportion of moisture in the sauce composition that is absorbed or transferred to the surface of the fried food or the batter is reduced, thereby preventing the fried food or batter from becoming damp and thus giving the fried food a crispy texture.

[0025] The unit of sugar content, brix (%), refers to the concentration (content) of the sugar component included in any sample solution, and for example, when 5 g of sugar component is included in 100 g of a sauce composition as any sample solution, it is expressed as 5 brix (5 wt%).

[0026] There are no particular limitations on the method for measuring the sugar content in a sauce composition, as long as it is a generally known method. For example, the sugar content can be measured by confirming the specific gravity or refractive index of the sauce composition. Specifically, the sugar content (brix) of a sauce composition can be determined by measuring the specific gravity of the sauce composition with a saccharimeter or by measuring the refractive index of the sauce composition with a refractometer.

[0027] The sauce composition disclosed herein can have a viscosity of 50 to 1,000 cP.

[0028] Specifically, the viscosity can be within a range between a lower limit and an upper limit, wherein the lower limit is selected from the group consisting of: 50 cP, 55 cP, 60 cP, 70 cP, 80 cP, 85 cP, 90 cP, 95 cP, 100 cP, 110 cP, 120 cP, 130 cP, 140 cP, 150 cP, 160 cP, 170 cP, and 180 cP; and the upper limit is selected from the group consisting of: 1,000 cP, 970 cP, 950 cP, 900 cP, 870 cP, 850 cP, 820 cP, 800 cP, 780 cP, 760 cP, 700 cP, 650 cP, 600 cP, 560 cP, 530 cP, 500 cP, 450 cP, 420 cP, 410 cP, and 410 cP. cP, 400 cP, 390 cP, 380 cP, 370 cP, 360 cP, 350 cP, 340 cP, 330 cP, 320 cP, 310 cP, 300 cP, 290 cP, 280 cP, 270 cP, 260 cP, and 250 cP; and for example, it can be 50 to 1,000 cP, 55 to 1,000 cP, 50 to 970 cP, 50 to 950 cP, 55 to 950 cP, 80 to 400 cP, 80 to 390 cP, 80 to 380 cP, 80 to 360 cP, 90 to 400 cP, 90 to 390 cP, 90 to 380 cP, 90 to 360 cP, 110 to 400 cP, 110 to 39 ... cP, 110 to 380 cP, 110 to 360 cP, 130 to 400 cP, 130 to 390 cP, 130 to 380 cP, 130 to 360 cP, 90 to 300 cP, 90 to 280 cP, 90 to 260 cP, 100 to 300 cP, 100 to 280 cP, 100 to 260 cP, 110 to 300 cP, 110 to 280 cP, 110 to 260 cP, 120 to 300 cP, 120 to 280 cP, 120 to 260 cP, 130 to 300 cP, 130 to 280 cP, or 130 to 260 cP, but not limited to these.

[0029] Viscosity can be measured at 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, or 80°C. Alternatively, viscosity can be measured by the following steps: first, heat a 40 g sample of the composition to the above temperatures, then, while stirring the sample at 450 RPM or 250 RPM, measure the viscosity using an RVA Perten4500 (Rapid Viscosity Analyzer, Paten4500) viscometer.

[0030] When the viscosity of the sauce composition is within this range, the sauce can be evenly and thinly coated when the fried food is coated with the sauce composition, resulting in a crispy texture while minimizing overuse of the sauce composition. In particular, because the sauce composition has a viscosity within this range, clogging in the lines and injection nozzles that transfer the sauce composition can be minimized when performing the spraying process, thus allowing for smooth spraying.

[0031] In one embodiment, the flavoring composition of this disclosure may include sugars. The sugars are not particularly limited, as long as they are known flavoring ingredients that produce sweetness; specifically, they may include monosaccharides, disaccharides, oligosaccharides, or combinations thereof.

[0032] Specifically, the monosaccharide can be arabinose, xylose, fructose, high fructose, tagatose, allose, glucose, or galactose; the disaccharide can be sucrose, lactose, maltose, trehalose, mesobiose, or cellobiose; and the oligosaccharide can be fructooligosaccharide, isomaltoligosaccharide, xylooligosaccharide, gentiooligosaccharide, maltoligosaccharide, or galactoligosaccharide.

[0033] In one embodiment, the sugar may include sucrose, honey, fructose, high fructose, maltose, oligosaccharides, or lactose.

[0034] In one embodiment, the sauce composition disclosed herein may include sucrose, and the proportion of sucrose may be 10 to 95 wt% relative to 100 wt% of the sauce composition. Specifically, relative to 100 parts by weight of the seasoning composition, the proportion of sucrose can be within a range between a lower limit and an upper limit, the lower limit being selected from the group consisting of: 10 wt%, 15 wt%, 17 wt%, 18 wt%, 20 wt%, 21 wt%, 23 wt%, 25 wt%, 27 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, and 50 wt%; and the upper limit being selected from the group consisting of: 95 wt%, 90 wt%, 85 wt%, 80 wt%, 75 wt%, 70 wt%, 65 wt%, 63 wt%, 61 wt%, and 60 wt%; and for example, it can be 10 to 95 wt%, 10 to 90 wt%, 10 to 85 wt%, 10 to 80 wt%, 10 to 75 wt%, 10 to 70 wt%, 10 to 65 wt%, 10 to 60 wt%, 15 to 95 wt%. wt%, 15 to 90 wt%, 15 to 85 wt%, 15 to 80 wt%, 15 to 75 wt%, 15 to 70 wt%, 15 to 65 wt%, 15 to 60 wt%, 17 to 95 wt%, 17 to 90 wt%, 17 to 85 wt%, 17 to 80 wt%, 17 to 75 wt%, 17 to 70 wt%, 17 to 65 wt%, 17 to 60 wt%, 18 to 95 wt%, 20 to 90 wt%, 21 to 85 wt%, 23 to 80 wt%, 25 to 95 wt%, 25 to 90 wt%, 25 to 85 wt%, 25 to 80 wt%, 25 to 75 wt%, 25 to 70 wt%, 25 to 65 wt%, 25 to 60 wt%, 25 to 63 wt%, 27 to 63 wt%, 27 to 61 wt%. wt%, 35 to 95 wt%, 35 to 90 wt%, 35 to 85 wt%, 35 to 80 wt%, 35 to 75 wt%, 35 to 70 wt%, 35 to 65 wt%, 35 to 60 wt%, 45 to 95 wt%, 45 to 90 wt%, 45 to 85 wt%, 45 to 80 wt%, 45 to 75 wt%, 45 to 70 wt%, 45 to 65 wt%, 45 to 60 wt%, but not limited to these.

[0035] In one embodiment, the sauce composition of this disclosure may include sugars and sucrose, and the proportion of sucrose may be 10 to 95 wt% relative to 100 wt% of sugars included in the sauce composition. Specifically, relative to 100 parts by weight of sugar, the proportion of sucrose can be within a range between a lower limit and an upper limit, the lower limit being selected from the group consisting of: 10 wt%, 15 wt%, 17 wt%, 18 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, and 50 wt%; and the upper limit being selected from the group consisting of: 95 wt%, 90 wt%, 85 wt%, 80 wt%, 75 wt%, 70 wt%, 65 wt%, and 60 wt%; and for example, it can be 10 to 95 wt%, 10 to 90 wt%, 10 to 85 wt%, 10 to 80 wt%, 10 to 75 wt%, 10 to 70 wt%, 10 to 65 wt%, 10 to 60 wt%, 15 to 95 wt%, 15 to 90 wt%, 15 to 85 wt%, 15 to 80 wt%, 15 to 75 wt%. wt%, 15 to 70 wt%, 15 to 65 wt%, 15 to 60 wt%, 17 to 95 wt%, 17 to 90 wt%, 17 to 85 wt%, 17 to 80 wt%, 17 to 75 wt%, 17 to 70 wt%, 17 to 65 wt%, 17 to 60 wt%, 25 to 95 wt%, 25 to 90 wt%, 25 to 85 wt%, 25 to 80 wt%, 25 to 75 wt%, 25 to 70 wt%, 25 to 65 wt%, 25 to 60 wt%, 35 to 95 wt%, 35 to 90 wt%, 35 to 85 wt%, 35 to 80 wt%, 35 to 75 wt%, 35 to 70 wt%, 35 to 65 wt%, 35 to 60 wt%, 45 to 95 wt%, 45 to 90 wt%, 45 to 85 wt%, 45 to 80 wt%, 45 to 75 wt%, 45 to 70 wt%, 45 to 65 wt%, or 45 to 60 wt%, but not limited thereto.

[0036] In the sauce composition, when the proportion of sucrose is within the range relative to 100 wt% of the sauce composition or 100 wt% of sugar, the proportion of moisture in the sauce composition that is absorbed or transferred to the surface of the fried food or the batter is reduced when the sauce composition is coated with the sauce composition, thereby preventing the fried food or batter from becoming damp and thus giving the fried food a crispy texture.

[0037] In one exemplary embodiment, the sauce composition of this disclosure is characterized in that when 2.5 g of the sauce composition is applied to an area of ​​6.75 cm², the effect is achieved. 2 When using a sponge, it may take 1 minute or longer to fully absorb the sauce composition.

[0038] Specifically, when 2.5 g of the disclosed seasoning composition is applied to an area of ​​6.75 cm²... 2 When the composition is fully absorbed into the sponge, it may take one minute or longer, and for example, it may take from 1 minute to 200 minutes, 1 minute to 180 minutes, 1 minute to 160 minutes, 1 minute to 150 minutes, 1 minute to 140 minutes, 1 minute to 130 minutes, 1 minute to 120 minutes, 1 minute to 100 minutes, 1 minute to 80 minutes, 1 minute to 60 minutes, 1 minute to 40 minutes, 1 minute to 20 minutes, 1 minute to 15 minutes, 1 minute to 13 minutes, 1 minute to 12 minutes, 1 minute to 11 minutes, or 1 minute to 10 minutes, but this disclosure is not limited thereto. The sponge may be made of synthetic resin, specifically melamine material, and more specifically, commercially available Frog Magic Block (trade name, available from BASF in Germany) may be used, but is not limited thereto.

[0039] In one embodiment, the sauce composition disclosed herein may include sucrose and starch sugar.

[0040] The weight ratio of sucrose to starch sugar in the seasoning sauce composition can be from 20:45 to 62:3. Specifically, the weight ratio of sucrose to starch sugar in the seasoning sauce composition can be 20:45 to 62:3, 20:45 to 61:4, 25:40 to 62:3, 25:40 to 61:4, 30:35 to 62:3, 30:35 to 61:4, 35:30 to 62:3, 35:30 to 61:4, 40:25 to 62:3, 40:25 to 61:4, 45:20 to 62:3, 45:20 to 61:4, 50:15 to 62:3, 50:15 to 61:4, but is not limited to these.

[0041] Starch sugars are sugars derived from starch and may include one or more selected from the group consisting of high fructose, maltose, and starch syrup, and may be in powder or liquid (syrup) form. When starch sugars are in liquid form, the solid content may be 70 to 90 parts by weight, 72 to 85 parts by weight, 73 to 80 parts by weight, 74 to 78 parts by weight, or 75 to 77 parts by weight based on 100 parts by weight of starch sugar liquid.

[0042] When the weight ratio of sucrose to starch sugar in the sauce composition disclosed herein is as described above, when the sauce composition is used to coat fried food, the proportion of moisture present in the sauce composition that is absorbed or transferred to the surface of the fried food or the batter is reduced, thereby preventing the fried food or batter from becoming damp and thus giving the fried food a crispy texture.

[0043] In this disclosure, the sauce composition may further include fermented sauce, and there are no particular limitations on the fermented sauce, as long as it is known in the art.

[0044] Specifically, the fermented sauce may be a fermented condiment, and may include, for example, soy sauce, red chili sauce or soy sauce, or may include a sauce made using soy sauce, red chili sauce or soy sauce as a base.

[0045] In this disclosure, the content of fermented seasoning sauce, based on the total seasoning sauce composition, can be 20 to 45 wt%. Specifically, its content is 20 to 45 wt%, 20 to 43 wt%, 20 to 40 wt%, 25 to 45 wt%, 25 to 43 wt%, 25 to 40 wt%, 30 to 45 wt%, 30 to 43 wt%, 30 to 40 wt%, 35 to 45 wt%, 35 to 43 wt%, or 35 to 40 wt%.

[0046] There are no particular limitations on the soy sauce, as long as it is a commonly known soy sauce, and specifically, it can be a soy sauce for soups, dark soy sauce, brewed soy sauce, tasteful soy sauce, or acid-hydrolyzed soy sauce (amino acid soy sauce). More specifically, preferably, the soy sauce is a dark soy sauce with a pleasant flavor, saltiness, and sweetness, and can serve as a source of salt, amino acids, and protein. Based on the total weight of the seasoning composition, the soy sauce content can be 4 to 8 wt%, 4.5 to 7.5 wt%, 5.0 to 7.0 wt%, or 5.5 to 6.5 wt%. Because the soy sauce content is within this range, the balance of sweetness and saltiness in the seasoning composition can be optimized to achieve a food with significantly improved flavor.

[0047] There are no particular restrictions on red chili sauce, as long as it is a well-known red chili sauce, and specifically, it can be glutinous rice red chili sauce, nonglutinous rice red chili sauce, brown rice red chili sauce, wheat flour red chili sauce, barley red chili sauce, taffy red chili sauce, or stir-fried red chili sauce. Red chili sauce can be a source of beneficial nutrients such as protein, fat, vitamin B2, vitamin C, and carotene. Based on the total weight of the sauce composition, the content of red chili sauce can be 1.0 to 8.0 wt%, 2.0 to 7.0 wt%, 3.0 to 6.0 wt%, or 3.5 to 5.5 wt%. Because the content of red chili sauce is within this range, the balance of spiciness and saltiness in the sauce composition can be optimized to achieve food with significantly improved flavor. There are no particular restrictions on soy sauce, as long as it is a commonly known soy sauce, specifically, it can be makdoenjang, tojang, makjang, tofu sauce, or cheongtaejang. The soybean paste can be used to remove odors and provide beneficial bacteria such as Bacillus.

[0048] The seasoning compositions disclosed herein may also typically include known flavoring ingredients. These flavoring ingredients may be materials in liquid, solid, powder, or gel form. Furthermore, the flavoring ingredients may be materials for sweet, salty, spicy, or savory flavors.

[0049] Specifically, the flavoring ingredients may include one or more selected from the group consisting of: sweet ingredients such as oligosaccharides, lactose, honey, and fruit juice; salty ingredients such as refined salt and bamboo salt; spicy ingredients such as red chili powder and capsaicin; and umami ingredients such as oyster sauce, rice crackers, brown sauce, kelp concentrate, Dashida, ketchup, mayonnaise, fermented soybean concentrate, soybean oil, Worcestershire sauce, oleoresin-containing chili powder, garlic, pepper, cinnamon powder, broad bean paste, and tsuyu.

[0050] The content of the flavoring ingredients can be appropriately adjusted according to the desired physical properties and flavor of the flavoring composition disclosed herein.

[0051] The seasoning composition disclosed herein is used for coating fried foods.

[0052] In one embodiment, the coating can be applied by spraying a coating layer.

[0053] Fried foods can be foods made by frying food ingredients selected from the group consisting of chicken, pork, beef, fish and plant protein.

[0054] Fried foods are made by coating the surface of the raw materials with batter and then frying them.

[0055] The application of batter can include marinated ingredients; aged marinated ingredients; and dusting and coating aged ingredients with batter.

[0056] Since the fried food coated with the seasoning composition described in this disclosure is the same as the fried food described in the method of manufacturing fried food described below, the description of fried food will refer to the following description of fried food and will not be repeated.

[0057] Another aspect of this disclosure provides the use of a sauce composition containing sucrose for coating fried foods.

[0058] In the use of this disclosure, the sauce composition may have a sugar content of 60 to 90 brix.

[0059] In the use of this disclosure, the sauce composition may have a viscosity of 50 to 1,000 cP.

[0060] In one embodiment, the sauce composition may include sugars.

[0061] In one embodiment, the sauce composition may include sucrose, and the proportion of sucrose may be 10 to 95 wt% relative to 100 wt% of the sauce composition.

[0062] In one embodiment, the sauce composition may include sugars and sucrose, and the proportion of sucrose may be 10 to 95 wt% relative to 100 wt% of sugars included in the sauce composition.

[0063] In one embodiment, the sauce composition is characterized in that when 2.5 g of the sauce composition is applied to an area of ​​6.75 cm², the effect is achieved. 2 When using a sponge, it may take 1 minute or longer to fully absorb the sauce composition.

[0064] In one embodiment, the sauce composition may include sucrose and starch sugar. The weight ratio of sucrose to starch sugar in the sauce composition may be from 20:45 to 62:3.

[0065] In one embodiment, the sauce composition may further include a fermented sauce, and there are no particular limitations on the fermented sauce, as long as it is known in the art.

[0066] In the purposes of this disclosure, since the sauce composition is as described above in one aspect of the sauce composition of this disclosure, the detailed description of the sauce composition refers to the above description of the sauce composition and will not be repeated.

[0067] In the context of this disclosure, since the fried food coated with the seasoning composition described herein is the same as the fried food described in the method of manufacturing fried food described below, a detailed description of the fried food will refer to the following description of fried food and will not be repeated.

[0068] Another aspect of this disclosure provides a method for manufacturing fried food, comprising:

[0069] Spread the batter onto the surface of the food ingredients;

[0070] Deep-frying food ingredients coated with batter to obtain fried foods; and

[0071] The seasoning composition is sprayed onto the fried food, thereby coating the surface of the fried food with the seasoning composition of this aspect of the disclosure.

[0072] The manufacturing method disclosed herein includes applying a batter to the surface of a food ingredient.

[0073] In one embodiment, applying batter to the surface of a food ingredient may include marinated food ingredients; aged marinated food ingredients; and dusting and coating aged food ingredients with batter.

[0074] In this disclosure, although there are no particular restrictions on food ingredients, considering consumer preferences, food processability, and long-term storage of food, food ingredients can be freely selected from the group consisting of chicken, pork, beef, fish, and plant protein ingredients (textured plant protein).

[0075] Food ingredients can be stored frozen after being broken down and cleaned. There are no particular restrictions on the cooking methods for the ingredients, and specifically, boiling, stewing, blanching, frying, steaming, stir-frying, roasting, or combinations thereof can be used.

[0076] Marinating food ingredients may involve mixing the ingredients with a salt solution and then tumbling them.

[0077] The salt solution can be any known salt solution, and specifically, it can include one or more of the group consisting of water (purified water), isolated soy protein, corn starch, refined salt, and pepper. In this document, when the raw material is frozen, it can be mixed with the salt solution after microwave high-frequency thawing, radio frequency (RF) thawing, or natural thawing at room temperature.

[0078] The raw materials mixed with the salt solution can be tumbled at a speed of 3 to 10 rpm for 20 to 50 minutes. Under these conditions, the raw materials and salt solution can be uniformly mixed. Specifically, tumbling can be performed at speeds of 3 to 10 rpm, 4 to 9 rpm, or 3 to 8 rpm for 20 to 50 minutes, 20 to 45 minutes, or 35 to 40 minutes. Under these conditions, the raw materials and salt solution can be uniformly mixed.

[0079] The maturation of pickled food ingredients can include the maturation of ingredients obtained after a tumbling process and storage at low temperatures. Specifically, the marinated ingredients can be matured in a cold storage warehouse at 0 to 10°C for 2 to 30 hours. More specifically, the ingredients can be matured in a cold storage warehouse at 0 to 10°C or 1 to 7°C for 2 to 30 hours or 5 to 25 hours. Maturation under these conditions yields tender, matured ingredients in which the salt solution can penetrate well. The matured ingredients thus obtained can then be further processed by cutting them to the desired size before dusting with flour and coating with batter.

[0080] Dusting and coating matured food ingredients with batter may include placing powder on the matured food ingredient and then mixing it with a batter solution, or mixing the matured food ingredient with a raw dough containing both powder and batter solution. The powder and batter solution may be those known in the art. In this document, the amount of powder used may be 1 to 10 wt% of the weight of the matured ingredient, and the amount of batter solution used may be 10 to 40 wt% of the weight of the matured ingredient.

[0081] The manufacturing method disclosed herein may include obtaining fried food by frying food ingredients coated with batter.

[0082] Deep-frying food ingredients coated with batter can be performed using oil bath treatments known in the art. The conditions of the oil bath treatment can be adjusted based on the conditions and dimensions of the floured and batter-coated raw materials. The oil bath treatment can be performed once or multiple times, specifically 1 to 3 times, to increase the crispness of the fried food surface formed by the oil bath treatment. For example, the oil bath treatment may include adding the batter-coated food ingredients to oil at a temperature of 170 to 190°C, specifically 175 to 185°C, for a first heat treatment, removing the material, and then adding the first-heat-treated material back to the oil for a second heat treatment. The first and second heat treatments can be performed within 10 minutes.

[0083] For example, the first heat treatment may last for 40 to 80 seconds, specifically 45 to 75 seconds, and the second heat treatment may last for 200 to 300 seconds, specifically 220 to 280 seconds, but is not limited to these.

[0084] The manufacturing method disclosed herein includes spraying a seasoning composition onto a fried food, or coating the surface of the fried food with the seasoning composition of this aspect of the disclosure.

[0085] The coating may include mixing the fried food with a sauce composition while spraying the sauce composition onto the fried food. Examples of methods for mixing include tumbling (rotating) or using a conveyor belt, but are not limited to these.

[0086] In one embodiment, the fried food can be coated with the seasoning composition while being tumbled (rotated) in a tumbler.

[0087] Add the fried food to a tumbler and spray the seasoning composition onto the fried food while tumbling (rotating) to coat the surface of the fried food with the seasoning composition.

[0088] This step may include adding fried food to a seasoning coating device, moving the fried food along the device line, and adding the moving fried food to a tumbler for tumbling.

[0089] Specifically, refer to Figure 8 When fried food (cooked food) is added to the sauce coating equipment, it moves along the equipment line and is fed into the tumbler 10. Subsequently, the fried food (cooked food) added to the tumbler 10 is tumbled by the rotation of the tumbler 10. In this document, the amount of fried food (cooked food) added can be automatically measured in real time by a system controlling the sauce coating equipment.

[0090] There is no particular limitation on the rotation speed of the tumbler 10, and it can be adjusted according to the weight of the fried food (cooked food) being added.

[0091] In one embodiment, the rotational speed of the tumbler 10 can be from 2 to 12 rpm. More specifically, the rotational speed can be from 2.2 to 11.8 rpm, 2.4 to 11.6 rpm, 2.6 to 11.4 rpm, 2.8 to 11.2 rpm, 3.0 to 11.0 rpm, 3.5 to 10.5 rpm, or 3 to 10 rpm. Because the rotational speed of the tumbler 10 is within this range, the fried food (cooked food) can be evenly coated with the sauce composition while minimizing the sticking of fried food (cooked food) together.

[0092] In one embodiment, the tumbler 10 can be tilted to have a predetermined tilt angle. Specifically, the tilt angle (θ) of the tumbler 10 can be from 4° to 6°. More specifically, the tilt angle (θ) of the tumbler 10 can be from 4.2° to 5.8°, 4.5° to 5.5°, or 4.8° to 5.3°. Because the tilt angle (θ) of the tumbler 10 is within this range, the fried food (cooked food) can be evenly coated with the sauce composition while minimizing the sticking of fried food (cooked food) together.

[0093] By using the spraying method in this disclosure, the seasoning composition can be thinly coated onto the surface of fried foods.

[0094] In one embodiment, the injection pressure for spraying the seasoning composition can be from 0.2 to 3.5 bar. Specifically, the injection pressure can be from 0.2 to 3.4 bar, 0.2 to 3.2 bar, 0.2 to 3 bar, 0.2 to 2.3 bar, 0.2 to 2.5 bar, 0.3 to 3.4 bar, 0.3 to 3 bar, 0.3 to 2.3 bar, 0.3 to 2.5 bar, 0.3 to 2.0 bar, 0.3 to 1 bar, 0.3 to 1.5 bar, or 0.3 to 0.8 bar.

[0095] Because the injection pressure of the sprayed seasoning composition is within this range, the seasoning composition can be used to effectively supply the fried food while also thinly coating the surface of the fried food.

[0096] The seasoning composition can be sprayed through an injection nozzle.

[0097] Spraying can be performed by controlling the injection conditions of the nozzle.

[0098] There are no particular restrictions on the spraying conditions of the seasoning composition, and it can be adjusted according to the weight of the fried food added to the tumbler 10.

[0099] In one embodiment, the sauce composition can be sprayed through an injection nozzle 20.

[0100] The injection pressure of the seasoning composition sprayed through the injection nozzle 20 can be from 0.2 to 3.5 bar. Specifically, the injection pressure can be from 0.2 to 3 bar, 0.2 to 2.5 bar, 0.3 to 2.5 bar, 0.3 to 2.0 bar, 0.3 to 1.5 bar, or 0.3 to 0.8 bar.

[0101] In one embodiment, the injection pressure of the sauce composition can be the pressure formed in the conduit between the sauce supply tank and the spray injection nozzle.

[0102] In one embodiment, during the spraying of the sauce composition, air at a pressure of 1.0 to 4.0 bar can be injected into the supply line of the sauce composition. Specifically, during spraying, air at pressures of 1.3 to 3.8 bar, 1.5 to 3.4 bar, 1.5 to 3.3 bar, 1.5 to 3.2 bar, 1.6 to 3.1 bar, or 1.8 to 3.0 bar can be injected. Because air is injected within this pressure range, the sauce composition can be sprayed finely and evenly to obtain fried food coated with the desired level of sauce composition.

[0103] In this disclosure, when coating the surface of a fried food with the above-mentioned seasoning composition, the seasoning composition is heated to a certain temperature and then sprayed onto the fried food to coat the fried food with the seasoning composition.

[0104] The temperature of the seasoning composition to be sprayed can be from 40°C to 90°C, specifically, within a range between a lower limit and an upper limit, wherein the lower limit is selected from the group consisting of: 40°C, 45°C, 50°C, 55°C, 57°C, 58°C, 60°C, 62°C, 65°C, 67°C, 70°C, 72°C, 75°C, 77°C, 80°C, and 85°C; and the upper limit is selected from the group consisting of: 90°C, 88°C, 86°C, and 85°C. 4°C, 82°C, 80°C, 75°C, 70°C, 67°C, 66°C, and 65°C; and by way of example, it can be 45 to 90°C, 50 to 90°C, 50 to 85°C, 55 to 90°C, 55 to 85°C, 55 to 80°C, 55 to 75°C, 45 to 80°C, 48 to 77°C, 51 to 74°C, 54 to 71°C, 57 to 68°C, 58 to 67°C, 59 to 66°C, or 60 to 65°C, but is not limited thereto.

[0105] When the temperature of the sauce composition is within this range, the sauce composition has a suitable viscosity for spraying, allowing it to be sprayed evenly onto fried foods without causing nozzle clogging.

[0106] In one embodiment, the temperature of the sauce composition can be set by considering the sugar content (brix) of the sauce composition and / or the proportion of sucrose in the sauce composition, for a viscosity suitable for spraying. As an example, it can be set by the relationship Y = aX + b (a = 2.2, -130 < b < -100) written with X (brix) and Y (temperature, °C) as variables, or by the relationship Z = aX + bY + c (a = 1.5, b = 0.79, -111 < c < -56) written with X (brix), Y (proportion of sucrose in the sauce composition), and Z (temperature, °C) as variables.

[0107] The temperature of the coated sauce composition can be from 0°C to 50°C, specifically 0 to 50°C, 0 to 45°C, 0 to 40°C, 5 to 50°C, 5 to 45°C, 5 to 40°C, 10 to 50°C, 10 to 45°C, 10 to 40°C, 10 to 35°C, 15 to 50°C, 15 to 45°C, 15 to 40°C, 15 to 35°C, 20 to 50°C, 20 to 45°C, 20 to 40°C, 20 to 35°C, 25 to 50°C, 25 to 45°C, 25 to 40°C, 25 to 35°C, 30 to 50°C, 30 to 45°C, 30 to 40°C, or 30 to 35°C, and the temperature of the coated sauce composition can be maintained below the temperature of the above-mentioned sprayed sauce composition.

[0108] When the temperature of the coated sauce composition is within this range, the sauce composition can be evenly sprayed on the fried food and adhered to the food.

[0109] The sauce composition sprayed on the fried food can be the sauce composition in one aspect of the present disclosure. Specifically, the sprayed sauce composition is a sauce composition for coating fried food, which includes sucrose and has a sugar content of 60 to 90 brix and a viscosity of 50 to 1,000 cP at 80°C.

[0110] Since the detailed description of the sauce composition is as described above in one aspect of the present disclosure, it refers to the above description and will not be repeated.

[0111] Coating with the sauce composition can include spraying the sauce composition on the fried food and mixing the sauce composition and the fried food. Examples of the mixing method include tumbling (rotation) or using a conveyor belt, but are not limited thereto.

[0112] In one embodiment, the surface of the fried food can be coated with the sauce composition while tumbling (rotating) the fried food in a tumbler.

[0113] Specifically, the spraying of the seasoning composition can be done simultaneously with tumbling or after tumbling.

[0114] The seasoning composition can be applied at a coating rate of 2% to 30% (Formula 1) to give the fried food the desired level of flavor and crispy texture. Specifically, the coating rate of the seasoning composition on the fried food can be 2% to 30%, 2% to 26%, 2% to 25%, 2% to 24%, 2% to 20%, 2% to 18%, 2% to 17%, 2% to 15%, 3% to 20%, 3% to 18%, 3% to 15%, 2% to 14%, 3% to 14%, 2% to 13%, 3% to 13%, 4% to 20%, 4% to 18%, 4% to 15%, 4% to 13%, 5% to 20%, 5% to 18%, 5% to 15%, 5% to 13%, 6% to 20%, 6% to 18%, 6% to 15%, 6% to 13%, 7% to 20%, 7% to 18%, 7% to 15%, 7% to 13%, 8% to 20%, 8% to 18%, 8% to 15%, or 8% to 13%. The seasoning coating rate refers to the value calculated using the following Formula 1:

[0115] [Formula 1]

[0116] Coverage rate (%) = (W1-W0) / (W0)×100

[0117] in

[0118] W1 is the weight (kg) of the fried food after coating with the seasoning composition, and

[0119] W0 is the weight (kg) of the fried food before being coated with the seasoning composition.

[0120] In one embodiment, the time for coating the fried food with the seasoning composition can vary with the spraying speed and coating rate of the seasoning composition, but based on the time the fried food passes through the seasoning composition spraying device, the coating time can be within 5 minutes. Specifically, the coating time of the seasoning composition for the fried food can be from 1 second to 5 minutes, 1 second to 4 minutes, 1 second to 3 minutes, 1 second to 2 minutes, 1 second to 1 minute, 10 seconds to 4 minutes, 10 seconds to 2 minutes, 10 seconds to 3 minutes, 10 seconds to 1 minute, 20 seconds to 4 minutes, 20 seconds to 3 minutes, 20 seconds to 2 minutes, 20 seconds to 1 minute, 30 seconds to 4 minutes, 30 seconds to 3 minutes, 30 seconds to 2 minutes, or within 30 seconds to 1 minute, but is not limited thereto.

[0121] In one embodiment, the time for coating the fried food with the seasoning composition can vary with the spraying speed and coating rate of the seasoning composition, but based on the time the fried food passes through the tumbler, the coating time can be within 5 minutes. Specifically, based on the time the fried food passes through the tumbler, the coating time of the seasoning composition for the fried food can be from 1 second to 5 minutes, 1 second to 4 minutes, 1 second to 3 minutes, 1 second to 2 minutes, 1 second to 1 minute, 10 seconds to 4 minutes, 10 seconds to 2 minutes, 10 seconds to 3 minutes, 10 seconds to 1 minute, 20 seconds to 4 minutes, 20 seconds to 3 minutes, 20 seconds to 2 minutes, 20 seconds to 1 minute, 30 seconds to 4 minutes, 30 seconds to 3 minutes, 30 seconds to 2 minutes, or within 30 seconds to 1 minute, but is not limited thereto.

[0122] In one embodiment, the method disclosed herein may further include freezing fried foods coated with the sauce composition.

[0123] The freezing can be a quick-freezing of fried food coated with a seasoning composition.

[0124] Quick freezing can be achieved by treating at a temperature of -45°C to -35°C for 1 to 80 minutes. Specifically, it can be achieved by treating at a temperature of -45°C to -35°C for 1 to 80 minutes, 1 to 70 minutes, 1 to 60 minutes, or 1 to 50 minutes.

[0125] The quick-freezing process can be carried out using well-known procedures.

[0126] Specifically, quick-freezing can be performed by transferring fried food coated with a seasoning composition to a quick-freezing device at -45°C to -35°C via a conveyor, and freezing the cooked food to -10°C or lower for 20 to 70 minutes by a cooling fan. Quick-freezing yields fried food coated with a seasoning composition in a frozen state.

[0127] The obtained frozen foods can be commercialized through post-processing, packaging, and other processes.

[0128] In another aspect of this disclosure, a frozen fried food coated with the above-described seasoning composition is provided.

[0129] The frozen fried food may be a frozen fried food having a coating rate of 2 to 30% of a seasoning sauce composition according to Formula 1 below:

[0130] [Formula 1]

[0131] Coverage rate (%) = (W1-W0) / (W0)×100

[0132] in

[0133] W1 is the weight (kg) of the fried food after coating with the seasoning composition, and

[0134] W0 is the weight (kg) of the fried food before being coated with the seasoning composition.

[0135] In one embodiment, the fried food can be manufactured by a manufacturing method including the following steps:

[0136] Spread the batter onto the surface of the food ingredients;

[0137] Deep-frying food ingredients coated with batter to obtain fried foods; and

[0138] The seasoning composition is heated to 40°C to 90°C, and then sprayed onto the fried food to coat the surface of the fried food with the seasoning composition disclosed herein.

[0139] In one implementation scheme

[0140] Coating the surface of the food ingredient with a batter may include:

[0141] Raw materials for pickled foods;

[0142] Aged and pickled food ingredients; and

[0143] Sprinkle powder or coat with batter on mature food ingredients.

[0144] Since the detailed description of fried food is the same as the description of the method of manufacturing fried food as another aspect of the present invention described above, it refers to the above description and will not be repeated.

[0145] The sauce composition for coating frozen fried foods can be a sauce composition of one aspect of this disclosure. Specifically, the sauce composition is a sauce composition for coating fried foods, comprising sucrose having a sugar content of 60 to 90 Brix and a viscosity of 50 to 1,000 cP at 80°C.

[0146] Since the detailed description of the sauce composition is as disclosed in the above text, it refers to the description above and will not be repeated.

[0147] The coating rate of the seasoning composition on frozen fried foods can be 2 to 30%, 2 to 26%, 2 to 25%, 2 to 24%, 2 to 20%, 2 to 18%, 2 to 17%, 2 to 15%, 3 to 20%, 3 to 18%, 3 to 15%, 2 to 14%, 3 to 14%, 2 to 13%, 3 to 13%, 4 to 20%, 4 to 18%, 4 to 15%, 4 to 13%, 5 to 20%, 5 to 18%, 5 to 15%, 5 to 13%, 6 to 20%, 6 to 18%, 6 to 15%, 6 to 13%, 7 to 20%, 7 to 18%, 7 to 15%, 7 to 13%, 8 to 20%, 8 to 18%, 8 to 15%, or 8 to 13%.

[0148] When the coating rate of the sauce composition is within the above range, the amount of sauce composition absorbed into the fried food batter is minimized, and most of the sauce composition is located on the outermost surface of the batter, thereby preventing the fried food from getting damp and significantly improving the crispy texture of the fried food.

[0149] In one embodiment, the fried food can be food suitable for use in a microwave oven, oven, or air fryer. Specifically, microwave cooking can be done in a microwave oven (1,000 W or 700 W) for 1 to 5 minutes, 1 minute 30 seconds to 3 minutes, or 2 to 3 minutes. Oven or air fryer cooking can be set at temperatures of 130 to 200°C, 130 to 190°C, 130 to 180°C, 140 to 200°C, 140 to 190°C, 140 to 180°C, or 140 to 150°C for 3 to 20 minutes, 4 to 18 minutes, 5 to 15 minutes, 7 to 13 minutes, 8 to 12 minutes, 9 to 12 minutes, or 10 to 12 minutes.

[0150] Using cooking methods to thaw frozen fried foods can significantly improve their crispy texture.

[0151] Beneficial effects

[0152] The disclosed seasoning composition has a high sugar content and high viscosity. Therefore, when fried foods are coated with the seasoning composition, the amount of seasoning adsorbed or transferred into the fried foods or batter, or the amount of water included in the seasoning adsorbed or transferred into the fried foods or batter, is minimized, and most of the seasoning is located on the outermost surface of the batter. This prevents the fried foods from becoming damp and achieves a crispy texture and flavor. Furthermore, since fried foods coated with the seasoning composition of this disclosure can be obtained without the step of mixing the fried foods with a separate seasoning, consumer convenience is improved.

[0153] However, the effects of this disclosure are not limited to those described above, and those skilled in the art will clearly understand from the following description other effects not mentioned herein. Attached Figure Description

[0154] Figures 1a to 1e The results show the viscosity measurements of the sauce compositions of Comparative Example 1-1, Experimental Example 1-1, Experimental Example 1-2, Experimental Example 1-3, and Experimental Example 1-4 when the temperature was adjusted from 25°C to 80°C.

[0155] Figure 2 The results show the measurement results of physical properties related to the crispness of chicken nuggets coated with seasoning sauce. The chicken nuggets were made by coating the chicken nuggets with the seasoning sauce compositions of Comparative Example 1-1, Experimental Example 1-1, Experimental Example 1-2, Experimental Example 1-3 and Experimental Example 1-4, quick-freezing the chicken nuggets, and cooking them in an air fryer.

[0156] Figures 3a to 3e The results show the viscosity measurements of the seasoning compositions in Examples 2-1, 2-2, 2-3, 2-4, and 2-5 when the temperature of the seasoning composition was adjusted from 25°C to 80°C.

[0157] Figures 4a to 4d The results show the measurement of the absorption rate of the seasoning compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4 and 2-5 after a period of time following coating the sponge with the seasoning composition.

[0158] Figure 5 The results show the measurement results of physical properties related to the crispness of seasoned chicken pieces made by coating chicken pieces with the seasoning compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4 and 2-5, quickly freezing the chicken pieces, and then cooking the chicken pieces in an air fryer.

[0159] Figure 6 The results show the observation of the seasoning absorption rate of seasoning-coated chicken pieces prepared by applying the seasoning composition of Experimental Examples 1-2 to chicken pieces at a coating rate ranging from 3% to 25%, quickly freezing the chicken pieces, and then cooking the chicken pieces in an air fryer.

[0160] Figure 7 These are photographs showing a comparison of the appearance and crispness of chicken coated with a seasoning composition using various coating methods. The left image is of chicken from Example 4-1, and the right image is of chicken from Experimental Example 4.

[0161] Figure 8 This is a diagram of a coating apparatus for coating fried foods with a seasoning composition for coating fried foods, according to one embodiment of the present disclosure. Detailed Implementation

[0162] The present disclosure will be described in detail below through embodiments. However, the following embodiments are merely illustrative of the present disclosure, and the content of the present disclosure is not limited to these embodiments.

[0163] [Experimental Example 1] Experiment on the change of Brix (sugar content) in a seasoning sauce composition

[0164] Example 1. Preparation of a seasoning sauce composition

[0165] 35 wt% sugar (sucrose, CJ Cheiljedang Corp.) and 25 wt% high fructose syrup (CJ Cheiljedang Corp., solids content 76 wt% or higher, fructose solids content 55 wt% or higher) were mixed with 40 wt% Korean fermented soybean paste (soy sauce, etc., 55 brix, sucrose: 14 wt%, fructose: 0.03 wt%) and stirred. To adjust the brix (sugar content), purified water was added according to the ratios in Table 1, or the sauce was concentrated by stirring at high temperature (90±2℃). The change in the mass of the sauce before and after concentration is expressed as a negative value for purified water.

[0166] [Table 1]

[0167]

[0168] Example 2. Effect of temperature on the viscosity of the seasoning composition

[0169] While adjusting the temperature from 25°C to 80°C, the viscosity of the sauces prepared in Comparative Example 1-1 and Experimental Examples 1-1 to 1-4 in Example 1 was measured. The viscosity of the sauce compositions was measured using an RVA Perten 4500. Specifically, based on 40 g, the viscosity of the sample (the sample of the sauce composition) was measured at different temperature ranges while stirring the sample at 450 RPM. Figures 1a to 1e Table 2 shows the results of the viscosity measurements. When the viscosity of the sauce composition is 1,000 cP or lower, the sauce composition has a flowability that allows it to be sprayed through a nozzle.

[0170] [Table 2]

[0171]

[0172] Example 3. Comparison of the crispy texture of chicken coated with the seasoning sauce composition.

[0173] The seasoning composition prepared in Example 1 of Experimental Example 1 was applied to chicken nuggets (CJ Cheiljedang Corp.) at a 10% application rate using a brush. The chicken nuggets were then rapidly frozen and kept frozen for 5 days to produce frozen chicken. The frozen chicken was cooked in an air fryer (Phillips, HD9860 / 95) at 140°C for 11 minutes and then cooled for 10 minutes. To evaluate the crispness of the prepared chicken nuggets, the average gradient, force, and number of peaks were measured using a physical property analyzer (Perten 4500 texture analyzer). The measuring probe used for the measurements using the physical property analyzer was a 1.2 cm wide blade type, and measurements were performed at a pre-test speed of 1 mm / s, a test speed of 1 mm / s, and a deformation of 2 cm. Table 3 shows the results of the average gradient measurements.

[0174] [Table 3]

[0175]

[0176] As a result of considering the average gradient, force, and number of peaks to determine the crispness strength, Example 1-2 (Brix: 76) has the highest average peak force and average gradient, thus exhibiting the highest crispness strength, while Examples 1-3 (Brix: 80) and 1-4 (Brix: 85) have the second highest crispness strength. Example 1-1 (Brix: 60) and Comparative Example 1-1 (Brix: 50) have relatively low crispness strength. Figure 2 ).

[0177] [Experimental Example 2] Experiment on the change in the sugar composition ratio of a seasoning sauce composition

[0178] Example 1. Preparation of a seasoning sauce composition

[0179] Mixtures of sugar (sucrose, CJ Cheiljedang Corp.) and high-fructose syrup (CJ Cheiljedang Corp., solids content: 76 wt% or more, 55 wt% or more based on fructose solids content) were prepared in different weight ratios, as shown in Table 4. Korean fermented soybean paste (soy sauce, etc., 55 brix, sucrose: 14 wt%, fructose: 0.03 wt%) was added to each prepared mixture to obtain 40 wt%, and the mixture was stirred to prepare the sauce composition. The sucrose content based on the total sauce composition, including even the sugar content included in the Korean fermented soybean paste, is shown together in Table 4. The sauce compositions of Examples 2-1 to 2-5 with sucrose and high-fructose contents were stable, with no crystal precipitation at room temperature, and a small amount of crystals precipitated at room temperature when the sucrose content increased compared to that of Examples 2-5.

[0180] [Table 4]

[0181]

[0182] (Based on the amount of added sugar and high fructose)

[0183] Example 2. Effect of temperature on the viscosity of the seasoning composition

[0184] The viscosity of the sauce prepared in Example 1 of Experimental Example 2 was measured by adjusting the speed to 250 rpm in the same manner as in Example 2 of Experimental Example 1. Figures 3a to 3e Table 5 shows the results of the viscosity measurements.

[0185] [Table 5]

[0186]

[0187] Example 3. Measurement of the absorption rate of the seasoning composition

[0188] To compare the absorption rate of the sauce composition prepared in Example 1 of Experimental Example 2, 2.5 g of the sauce composition was applied and the absorption rate was observed visually. To clearly observe the absorption rate of the sauce composition visually, a sponge [Frog Magic Block (trade name) made of melamine, available from BASF, Germany] was used instead of the fried food. Specifically, 2.5 g of the sauce composition was applied (approximately 1,000% coverage) to an area of ​​1.5 cm × 4.5 cm = 6.75 cm². 2 The entire surface of the sponge was examined, and then the absorption was observed over time.

[0189] As measured, Example 2-1 (sugar: 15%) was absorbed immediately after the dressing was applied, but Example 2-2 (sucrose: 25%) required approximately 1 minute, Example 2-3 (sucrose: 35%) required approximately 2 minutes, Example 2-4 (sucrose: 45%) required approximately 9 minutes, and Example 2-5 (sucrose: 55%) required approximately 120 minutes to be fully absorbed. Figures 4a to 4d The results above confirm that as the sucrose content increases, the absorption rate of the sauce decreases during coating, which helps to keep the batter crisp and prevents it from becoming soggy.

[0190] Example 4. Comparison of the crispy texture of chicken coated with the seasoning sauce composition.

[0191] The crisp texture of frozen chicken prepared by applying the seasoning composition made in Example 1 of Experimental Example 2 was evaluated. The evaluation method was as described in Example 4 of Experimental Example 1. Table 6 shows the results of the measured average gradient.

[0192] [Table 6]

[0193]

[0194] As a result of determining the crispness strength by considering the average gradient, force, and number of peaks, Examples 2-4 (sucrose: 45%) and 2-5 (sucrose: 55%) showed the highest crispness strength, Examples 2-2 (sucrose: 25%) and 2-3 (sucrose: 35%) showed the second highest crispness strength, and Example 2-1 (sucrose: 15%) had a relatively low crispness strength. Figure 5 The above experimental results confirm that increasing the sucrose content in the seasoning sauce composition better achieves a crispy texture.

[0195] [Experimental Example 3] Experiment on the change in coating rate when applying seasoning sauce composition

[0196] Example 1. Manufacturing chicken

[0197] The seasoning compositions of Experiments 1-2 were applied to chicken pieces (CJ Cheiljedang Corp.) using a brush at each application rate (3% to 25%) (Table 7). Specifically, the same amount of batter solution (3.5 g) was applied to one surface of the chicken piece, which was then fried for 2 minutes and 30 seconds. The seasoning composition was then applied to the fried chicken at each application rate (3% to 25%). Subsequently, the chicken was flash-frozen for 1 hour and stored in a refrigerator for 5 days. The frozen chicken was then cooked in an air fryer (Phillips HD9860 / 95) at 140°C to produce chicken. The application rate was calculated as follows: "Application rate = (weight of chicken after application of seasoning - weight of chicken before application of seasoning) / (weight of chicken before application of seasoning) × 100 (%)".

[0198] [Table 7]

[0199]

[0200] Example 2: Measurement of the absorption rate of the seasoning composition based on the application rate.

[0201] The absorption rate of the seasoning sauce was confirmed by visually observing the appearance and cross-section of the chicken, according to Example 1 of Experiment 3. When the coating rate was 3% to 13% (Experiments 3-1 to 3-4), the seasoning sauce was located on the outermost surface of the batter. At a coating rate of 16% (Experiment 3-5), some of the seasoning sauce was absorbed and transferred into the interior of the batter. At a coating rate of 25% (Experiment 3-6), most of the seasoning sauce was transferred into the batter. Figure 6 ).

[0202] [Experimental Example 4] Experiment on variations in coating methods when coating a seasoning sauce composition

[0203] Example 1. Manufacturing chicken

[0204] Fried meat is prepared by the conventional process of marinating, aging, dusting, and frying chicken.

[0205] Specifically, frozen chicken breasts, used as chicken meat, were completely thawed using RF (5000±1000V, 55±10kW, 25 min ±25 min) and natural thawing. They were then added to a salt solution comprising 26 g water, 0.6 g soy protein isolate, 0.6 g corn starch, 0.18 g refined salt, and 0.03 g pepper, and tumbled at 5 to 7 rpm for 30 minutes to marinate. Next, the marinated chicken breasts were aged in a cold storage warehouse for 6 to 24 hours. Then, the aged marinated chicken breasts were cut into 17.5±2.5 g pieces and coated with the prepared powder (soft flour) and batter solution (GOURMET Crunchwing batter). At this point, the process was carried out such that the weight of the powder was ±3% and the weight of the batter solution was ±5% compared to the weight of the marinated chicken breasts. After dusting with flour and coating with batter, the batter-coated fried meat (fried chicken) is immediately subjected to a first heat treatment, followed by a second heat treatment at an oil bath temperature of 180±5℃ for 10 minutes.

[0206] Experiment Example 4

[0207] The prepared fried meat (fried chicken) was added to a tumbler, and while tumbling, a seasoning composition having the composition of Experimental Examples 1-2 was sprayed onto the meat to coat it with the seasoning composition until the coating rate of the fried meat (fried chicken) was 10%. When coating with the seasoning composition, the composition was sprayed under high pressure (0.3 - 2.0 bar, based on the pressure gauge in the pipeline between the seasoning supply tank and the nozzle) at a heating state of 60°C or higher. Furthermore, the tumbler was set with an inclination angle of approximately 5° and adjusted to a temperature between 30 and 50°C. The rotation speed of the tumbler was set to 3 to 10 rpm, and the time for the fried meat to be added to, passed through, and discharged from the tumbler was set to within 1 minute, thereby performing the seasoning coating. The prepared fried meat coated with the seasoning composition was then rapidly frozen (at -40°C for 50 minutes) to produce frozen chicken.

[0208] Comparative Example 4-1

[0209] For comparison, fried meat prepared by dipping in the same seasoning composition as in Experimental Example 4 was coated with the seasoning composition. To achieve the same coating rate as in Experimental Example 4, coating was performed with a coating rate of 10%, and the fried meat coated with the seasoning composition was rapidly frozen (at -40°C for 50 minutes) to produce frozen chicken.

[0210] Comparative Example 4-2

[0211] For comparison, fried meat was coated with the same seasoning composition as in Experimental Example 4, using the same method of immersion in the same seasoning composition. The entire surface of the fried meat was coated with the seasoning composition as thinly as possible, with a coating coverage of approximately 30%. Subsequently, the fried meat coated with the seasoning composition was rapidly frozen (at -40°C for 50 minutes) to produce frozen chicken.

[0212] Example 2. Comparison of the effects of coating methods on the appearance and crispness of chicken.

[0213] As a comparison of the appearance of Experimental Example 4 and Comparative Example 4-1, which were coated at the same coating rate (10%), although the coating was performed at the same coating rate as in the immersion method of Comparative Example 4-1, the seasoning composition was only applied to a portion of the fried meat during the coating process. Therefore, it was confirmed that the uniformity of the seasoning coating on the fried meat was significantly low. However, in the case of coating by applying the seasoning composition through tumbling and spraying, it was confirmed that when the seasoning composition was applied at a coating rate of 10%, the seasoning composition was evenly applied to the entire fried meat. Figure 7 ).

[0214] Frozen chicken from Experiment 4 and Comparative Example 4-2 was cooked in a microwave oven or air fryer for sensory evaluation.

[0215] Specifically, microwave cooking for 2 minutes and 15 seconds in a microwave oven (1,000 W, Samsung) and air frying for 11 minutes at 140°C in an air fryer (HD9860 / 95, Phillips).

[0216] Sensory evaluations were conducted blinded among trained researchers, with cooked products consumed simultaneously, and sensory evaluations of microwave-cooked and air-fryer-cooked products were conducted by different researchers. The first half of the crispness strength and preference scores (mean) are displayed on a 5-point scale. A high crispness strength and preference are indicated when both scores are close to 5. Product preference was measured by the proportion of the selected sample among all respondents.

[0217] As a result, regardless of the cooking method, it was confirmed that the scores of Experimental Example 4 were statistically significantly higher than those of Comparative Example 4-2 in terms of crispness strength, preference, and product preference. Furthermore, in terms of cooking method, air fryer cooking demonstrated higher crispness strength and preference, as well as higher product preference (Tables 8 and 9).

[0218] [Table 8]

[0219]

[0220] Microwave cooking (n=50)

[0221] [Table 9]

[0222]

[0223] Air fryer cooking (n=62)

[0224] Representative embodiments of this disclosure have been described illustratively above, but the scope of this disclosure is not limited to the specific embodiments described above, and those skilled in the art can make appropriate modifications within the scope of the claims of this disclosure.

Claims

1. A sugar-containing sauce composition for coating fried foods, wherein the sauce composition has a sugar content of 60 to 90 brix and a viscosity of 50 to 1,000 cP at 80°C.

2. The seasoning composition for coating fried foods according to claim 1, wherein the proportion of sucrose is 10 to 95 wt% relative to 100 wt% of the seasoning composition.

3. The seasoning composition for coating fried foods according to claim 2, wherein 2.5 g of the seasoning composition is used to coat an area of ​​6.75 cm². 2 When using a sponge, it may take 1 minute or longer to fully absorb the sauce composition.

4. The seasoning composition for coating fried foods according to claim 1, wherein the seasoning composition comprises sucrose and starch sugar, and the weight ratio of sucrose to starch sugar is 20:45 to 62:

3.

5. The seasoning composition for coating fried foods according to claim 4, wherein the starch sugar is one or more selected from the group consisting of high fructose, maltose and starch syrup.

6. The seasoning composition for coating fried foods according to claim 4, wherein the coating is performed by spraying a coating layer.

7. A frozen fried food coated with the seasoning composition according to claim 1, wherein the coating rate of the seasoning composition, calculated by formula 1, is 2 to 30%: [Formula 1] Coverage rate (%) = (W1-W0) / (W0)×100 in W1 is the weight (kg) of the fried food after being coated with the seasoning composition, and W0 is the weight (kg) of the fried food before being coated with the seasoning composition.

8. A method for manufacturing fried food, the method comprising: Spread the batter onto the surface of the food ingredients; Deep-frying food ingredients coated with batter to obtain fried food; and The seasoning composition is heated to a temperature of 40 to 90°C, and then sprayed onto the fried food to coat the surface of the fried food with the seasoning composition according to claim 1.

9. The method of manufacturing fried food according to claim 8, wherein the fried food is coated with the seasoning composition by tumbling the fried food in a tumbler.

10. The method of manufacturing fried food according to claim 8, wherein the injection pressure of spraying the seasoning composition for the food is 0.2 to 3.5 bar.

11. The method for manufacturing fried food according to claim 8, Applying batter to the surface of food ingredients includes: Raw materials for pickled foods; Aged and pickled food ingredients; and Sprinkle powder or coat with batter on mature food ingredients.

12. The method for manufacturing fried food according to claim 8, further comprising: Frozen fried food coated with the seasoning composition.

13. The method for manufacturing fried food according to claim 8, wherein the food raw material is selected from the group consisting of chicken, pork, beef, fish and plant protein raw materials.

14. The method of manufacturing fried food according to claim 8, wherein the coating ratio of the seasoning composition calculated by formula 1 is 2 to 30%: [Formula 1] Coverage rate (%) = (W1-W0) / (W0)×100 in W1 is the weight (kg) of the fried food after being coated with the seasoning composition, and W0 is the weight (kg) of the fried food before being coated with the seasoning composition.

Images