Food sauce composition imparting crispiness and ease of eating and method for producing food using the same

Abstract

This application relates to a food sauce composition that imparts a crispy texture and ease of eating, and a method for producing a food using the same. 【Solution means】Since the sauce composition of the present application has a high sugar content and high viscosity, when coated on fried food, the amount of sauce or moisture contained in the sauce absorbed or transferred into the fried food or the coating is minimized, and most of the sauce is located on the outermost surface of the coating. As a result, it is possible to prevent the fried food from becoming soggy and to achieve a crispy texture and flavor of the fried food. In addition, since the fried food coated with the sauce of the present application can omit the step of adding another sauce to the fried food, the ease of eating for consumers can also be enhanced.

Description

[Technical Field]

[0001] [Cross-reference to related applications] This application claims the benefit of priority based on Korean Patent Application No. 10-2023-0043423 filed on April 3, 2023, and Korean Patent Application No. 10-2024-0043500 filed on March 29, 2024, and all contents disclosed in the documents of the relevant Korean patent applications are incorporated herein by reference.

[0002] [Technical field] The present application relates to a sauce composition for coating fried foods that imparts a crispy texture and makes them easy to eat, and a method for producing fried foods coated with the sauce using the same. [Background technology]

[0003] With the modern culture of fast-paced lifestyles and the increase in single-person households, there is an increasing demand for easy meals for one person, which has led to an increase in the consumption of frozen foods.

[0004] The frozen food refers to food that has been manufactured, processed, or cooked and then quickly frozen at sub-zero temperatures for long-term storage. Such frozen food has the advantage of being easy to prepare and store, but has the disadvantage of being inferior in quality compared to the food before being quickly frozen because ice crystals are generated during the quick-freezing process, destroying the food's cells.

[0005] In addition, processed meat frozen foods such as frozen chicken are produced by applying a sauce to fried meat and then flash-freezing it to enhance the flavor, but this method uses an excessive amount of sauce, which limits the crispiness and rich flavor it can achieve.

[0006] Specifically, in the past, the sauce was coated on the fried meat by pouring the sauce over it or by using a dipping method in which the fried meat is dipped in the sauce and then mixed with it, which resulted in the fried meat being coated with too much sauce. When the sauce is coated too much, moisture is transferred to the batter too quickly, and the fried meat is processed into a moist state, which makes it difficult to obtain a crispy texture when eaten.

[0007] In order to ensure both the crispiness and flavor, the frozen processed meat food is not coated with sauce during the manufacturing process, and after the frozen processed meat food is manufactured, it can be mixed with sauce during eating. However, this requires separate processes of preparing the sauce and mixing it, which makes it less convenient for consumers to eat. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Korean Patent Publication No. 2022-0100168 Summary of the Invention [Problem to be solved by the invention]

[0009] The present application aims to provide a sauce composition for coating fried foods that can improve the crispy texture and flavor of fried foods while also improving consumer ease of eating.

[0010] Another object of the present application is to provide a method for producing a fried food coated with sauce using the above-mentioned sauce composition for coating fried foods.

[0011] Another object of the present application is to provide a frozen fried food coated with the sauce composition.

[0012] A further object of the present application is to provide a use of a sauce composition containing sucrose as a coating for fried foods. [Means for solving the problem]

[0013] According to one aspect of the present application, there is provided a sauce composition comprising sucrose.

[0014] According to another aspect of the present application, there is provided a frozen fried food product coated with the sauce composition according to the aspect of the present application.

[0015] According to yet another aspect of the present application, there is provided a method for producing a fried food, the method including the steps of: applying a batter to the surface of a food ingredient; frying the battered food ingredient to obtain a fried food; and coating the surface of the fried food with the sauce composition of the aspect of the present application, wherein the sauce composition is sprayed onto the fried food to coat it with the sauce composition.

[0016] According to one aspect of the present application, there is provided a sauce composition comprising sucrose.

[0017] The sauce composition of the present application may have a sugar content of 60 to 90 brix.

[0018] Specifically, the sugar content may be a Brix (brix) range consisting of a lower limit 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 an upper limit selected from the group consisting of 90 brix, 88 brix, 86 brix, 85 brix, 84 brix, 82 brix, and 80 brix, for example, 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, 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 is not limited thereto.

[0019] When the sugar content of the sauce composition is within the above range, when the sauce composition is coated on a fried food (e.g., a food obtained by frying), the rate at which the moisture contained in the sauce composition or the sauce is absorbed or transferred into the surface of the fried food or into the batter can be reduced, preventing the fried food or the batter from becoming soggy, thereby imparting a crispy texture to the fried food.

[0020] The Brix (%) unit of sugar content refers to the concentration (content) of sugar components contained in any sample solution. For example, if 100 g of the source composition, which is any sample solution, contains 5 g of sugar components, this can mean that the sugar content is 5 brix (5 wt%).

[0021] The method for measuring the sugar content of the sauce composition is not particularly limited as long as it is a commonly known method, and for example, the sugar content can be measured by determining the specific gravity or refractive index of the sauce composition. Specifically, the sugar content (brix) of the sauce composition can be determined by measuring the specific gravity of the sauce composition using a saccharimeter or measuring the refractive index of the sauce composition using a refractometer.

[0022] The sauce composition of the present application may have a viscosity of 50 to 1,000 cP.

[0023] Specifically, the viscosity may be within one of the following ranges: 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; 1,000 cP, 970 cP, 950 cP, 900 cP, 870 cP, 850 cP, 820 cP, 800 cP, 780 cP, 760 cP, 770 cP, 780 cP, 790 cP, 800 cP, 810 cP, 820 cP, 830 cP, 840 cP, 850 cP, 860 cP, 870 cP, 880 cP, 890 cP, 900 cP, 910 cP, 920 cP, 930 cP, 940 cP, 950 cP, 960 cP, 970 cP, 980 cP, 990 cP, 1000 cP, 1010 cP, 1020 cP, 1030 cP, 1040 cP, 1050 cP, 1060 cP, 1070 cP, 1080 cP, 1100 cP, 1120 cP, 1130 cP, 1140 cP, 1150 cP, 1200 cP, 1250 cP, 1260 cP, 1270 cP, 1300 cP, and one upper limit selected from the group consisting of 00 cP, 650 cP, 600 cP, 560 cP, 530 cP, 500 cP, 450 cP, 420 cP, 410 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; For example, 50~1,000cP, 55~1,000cP, 50~970cP, 50~950cP, 55~950cP, 80~400cP, 80~390cP, 80~380cP, 80~360cP, 90~400c P, 90~390cP, 90~380cP, 90~360cP, 110~400cP, 110~390cP, 110~380cP, 110~360cP, 130~400cP, 130~390cP, 130~38 It can be, but is not limited to, 0 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.

[0024] The viscosity may be measured at 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, or 80°C. The viscosity is measured using a viscosity measuring device RVA Perten 4500 (Rapid Visco Analyzer, Perten 4500) while heating a 40 g sample of the composition to the above temperature and stirring at a speed of 450 RPM or 250 RPM.

[0025] When the viscosity of the sauce composition is within the above range, when the sauce composition is coated onto a fried food, the sauce can be coated with a uniform and thin thickness, minimizing overuse of the sauce composition and enabling the fried food to have a crispy texture. In particular, when the sauce composition is sprayed, as described below, clogging of the source composition transfer line and spray nozzle can be minimized, allowing for smooth spraying.

[0026] In one embodiment, the sauce composition of the present application may include saccharides. The saccharides may be any commonly known seasoning material that provides a sweet taste, and may include, but are not limited to, monosaccharides, disaccharides, oligosaccharides, or a combination thereof.

[0027] Specifically, the monosaccharides may be arabinose, xylose, fructose, high fructose, tagatose, allose, glucose, or galactose, the disaccharides may be sucrose, lactose, maltose, trehalose, turanose, or cellobiose, and the oligosaccharides may be fructooligosaccharides, isomaltooligosaccharides, xylooligosaccharides, gentiooligosaccharides, maltooligosaccharides, or galactooligosaccharides.

[0028] In one implementation, the sugars can include sucrose, honey, fructose, high fructose, maltose, oligosaccharides, or lactose.

[0029] In one embodiment, the sauce composition of the present application may contain sucrose, and the ratio of the sucrose may be 10 to 95% by weight relative to 100% by weight of the sauce composition. Specifically, the ratio of sucrose may be selected from the group consisting of 10%, 15%, 17%, 18%, 20%, 21%, 23%, 25%, 27%, 30%, 35%, 40%, 45%, and 50% by weight, with the lower limit being selected from the group consisting of 95%, 90%, 85%, 80%, 75%, 70%, 65%, 63%, 61%, and 62% by weight, relative to 100% by weight of the sauce composition. The ratio may be in a range consisting of an upper limit selected from the group consisting of 10 to 95% by weight, 10 to 90% by weight, 10 to 85% by weight, 10 to 80% by weight, 10 to 75% by weight, 10 to 70% by weight, 10 to 65% by weight, 10 to 60% by weight, 15 to 95% by weight, 15 to 90% by weight, 15 to 85% by weight, 15 to 80% by weight, 15 to 75% by weight, 15 to 70% by weight, 15 to 65% by weight, 15 ... 7~95wt%, 17~90wt%, 17~85wt%, 17~80wt%, 17~75wt%, 17~70wt%, 17~65wt%, 17~60wt%, 18~95wt%, 20~90wt%, 21~8 5% by weight, 23-80% by weight, 25-95% by weight, 25-90% by weight, 25-85% by weight, 25-80% by weight, 25-75% by weight, 25-70% by weight, 25-65% by weight, 25-60% by weight, 25-63% by weight %, 27 to 63 wt%, 27 to 61 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 are not limited to these.

[0030] In one embodiment, the sauce composition of the present application may contain sugars and sucrose, and the ratio of the sucrose may be 10 to 95% by weight relative to 100% by weight of the sugars contained in the sauce composition. Specifically, the ratio of sucrose may be selected from the group consisting of 10%, 15%, 17%, 18%, 20%, 25%, 30%, 35%, 40%, 45%, and 50% by weight, with the lower limit being selected from the group consisting of 95%, 90%, 85%, 80%, 75%, 70%, 65%, and 60% by weight relative to 100% by weight of the sugars. The ratio can be a range consisting of the upper limit selected from the group consisting of the following: for example, 10 to 95% by weight, 10 to 90% by weight, 10 to 85% by weight, 10 to 80% by weight, 10 to 75% by weight, 10 to 70% by weight, 10 to 65% by weight, 10 to 60% by weight, 15 to 95% by weight, 15 to 90% by weight, 15 to 85% by weight, 15 to 80% by weight, 15 to 75% by weight, 15 to 70% by weight, 15 to 6 5% by weight, 15-60% by weight, 17-95% by weight, 17-90% by weight, 17-85% by weight, 17-80% by weight, 17-75% by weight, 17-70% by weight, 17-65% by weight, 17-6 0wt%, 25~95wt%, 25~90wt%, 25~85wt%, 25~80wt%, 25~75wt%, 25~70wt%, 25~65wt%, 25~60wt%, 35~9 It can be, but is not limited to, 5% by weight, 35 to 90% by weight, 35 to 85% by weight, 35 to 80% by weight, 35 to 75% by weight, 35 to 70% by weight, 35 to 65% by weight, 35 to 60% by weight, 45 to 95% by weight, 45 to 90% by weight, 45 to 85% by weight, 45 to 80% by weight, 45 to 75% by weight, 45 to 70% by weight, 45 to 65% by weight, or 45 to 60% by weight.

[0031] In the sauce composition, when the ratio of sucrose to 100% by weight of the sauce composition or 100% by weight of the sugars is within the above range, when the sauce composition is coated on a fried food, the ratio of the moisture contained in the sauce composition or the sauce that is absorbed or transferred into the surface of the fried food or into the batter is reduced, preventing the fried food or the batter from becoming soggy, thereby imparting a crispy texture to the fried food.

[0032] In one implementation, the source composition of the present application is applied to a surface area of ​​6.75 cm 2 When 2.5 g of the source composition is applied to a sponge, it takes at least one minute for the composition to be completely absorbed into the sponge.

[0033] Specifically, the sauce composition of the present application has an area of ​​6.75 cm 2 When 2.5 g of the source composition is applied to the sponge, it takes at least 1 minute for the composition to be completely absorbed into the sponge, for example, but not limited to, 1 to 200 minutes, 1 to 180 minutes, 1 to 160 minutes, 1 to 150 minutes, 1 to 140 minutes, 1 to 130 minutes, 1 to 120 minutes, 1 to 100 minutes, 1 to 80 minutes, 1 to 60 minutes, 1 to 40 minutes, 1 to 20 minutes, 1 to 15 minutes, 1 to 13 minutes, 1 to 12 minutes, 1 to 11 minutes, or 1 to 10 minutes. The sponge may be made of a synthetic resin, specifically a melamine sponge, and more specifically, a commercially available sponge such as Frog Magic Block (trademark) (BASF, Germany) may be used, but is not limited thereto.

[0034] In one implementation, the sauce composition of the present application can include sucrose and starch sugar.

[0035] In the sauce composition, the weight ratio of sucrose:starch sugar may be 20:45 to 62:3. Specifically, in the sauce composition, the weight ratio of sucrose:starch sugar may be, but is not limited to, 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, or 50:15 to 61:4.

[0036] The starch sugar is a sugar 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 form (syrup). When the starch sugar is in liquid form, the solid powder 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 the liquid starch sugar.

[0037] In the sauce composition of the present application, when the weight ratio of sucrose:starch sugar is the above ratio, when the sauce composition is coated on a fried food, the rate at which the moisture contained in the sauce composition or the sauce is absorbed or transferred into the surface of the fried food or into the batter is reduced, preventing the fried food or the batter from becoming soggy, thereby imparting a crispy texture to the fried food.

[0038] In the present application, the sauce composition may further include a fermented sauce, and the fermented sauce is not particularly limited as long as it is a known fermented sauce.

[0039] Specifically, the fermented sauce may be a soy sauce, for example, soy sauce, gochujang, or miso, or may be a sauce made based on soy sauce, gochujang, or miso.

[0040] In the present application, the fermented sauce may comprise 20 to 45% by weight of the entire sauce composition, specifically 20 to 45% by weight, 20 to 43% by weight, 20 to 40% by weight, 25 to 45% by weight, 25 to 43% by weight, 25 to 40% by weight, 30 to 45% by weight, 30 to 43% by weight, 30 to 40% by weight, 35 to 45% by weight, 35 to 43% by weight, or 35 to 40% by weight.

[0041] The soy sauce is not particularly limited as long as it is a commonly known soy sauce. Specifically, it can be Korean-style soup soy sauce (gukganjang), dark soy sauce, brewed soy sauce, umami soy sauce (mi-soy sauce), or acid-decomposed soy sauce (amino acid soy sauce). More specifically, the soy sauce is preferably dark soy sauce that has a fragrant, salty, and sweet taste and can serve as a source of salt, amino acids, and protein. The content of such soy sauce 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 %, based on the total weight of the sauce composition. By having the soy sauce content within the above ranges, the balance of sweetness and saltiness of the sauce composition can be optimized, resulting in a food with significantly improved flavor.

[0042] The gochujang may be any commonly known gochujang, including glutinous rice gochujang, non-glutinous gochujang, brown rice gochujang, wheat gochujang, barley gochujang, candied gochujang, and soy gochujang. The gochujang may provide beneficial nutrients such as protein, fat, vitamin B2, vitamin C, and carotene. The content of the gochujang may 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%, based on the total weight of the sauce composition. The gochujang content within the above ranges optimizes the balance of spiciness and saltiness in the sauce composition, resulting in a food with significantly improved flavor. The miso may be any commonly known miso, including Korean traditional miso (makdoenjang), aged miso (dojang), quick-simmered miso (makchang), tofu miso, or green soybean miso. The miso can eliminate odor and provide beneficial bacteria such as Bacillus.

[0043] The sauce composition according to the present invention may further comprise a commonly known seasoning material. The seasoning material may be in the form of a liquid, solid, powder, or gel. The seasoning material may also be a material that imparts a sweet, salty, spicy, or umami flavor.

[0044] Specifically, the seasoning ingredients may include at least one 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 chili pepper powder and capsaicin; and umami ingredients such as oyster sauce, mirin, mipung (a Korean name for fermented seasoning), brown sauce, kelp concentrate, dashida, ketchup, mayonnaise, soybean fermented concentrate, soybean oil, Worcestershire sauce, oleoresin paprika, garlic, pepper, cinnamon powder, chili bean paste, and soup stock.

[0045] The content of such seasoning ingredients can be adjusted appropriately depending on the desired physical properties and taste of the sauce composition of the present application.

[0046] The sauce composition according to the present application finds use in coating fried food products.

[0047] In one implementation, the coating can be a spray coating.

[0048] The fried food may be a food produced by frying a food ingredient selected from the group consisting of chicken, pork, beef, fish, and vegetable protein ingredients.

[0049] The fried food may be produced by coating the surface of the raw material with batter and then frying the coated raw material.

[0050] The step of applying the batter may include the steps of curing the ingredients; aging the salted ingredients; and powdering and battering the aged ingredients.

[0051] In the present application, the fried food to which the sauce composition is applied is the same as the fried food described in the method for producing fried food described below, and therefore, the description of the fried food will be incorporated by reference and will not be repeated.

[0052] Another aspect of the present application provides the use of a sauce composition comprising sucrose as a coating for fried foods.

[0053] In the present application, the sauce composition may have a sugar content of 60 to 90 brix.

[0054] In the present application, the sauce composition may have a viscosity of 50 to 1,000 cP.

[0055] In one implementation, the sauce composition can include saccharides.

[0056] In one embodiment, the sauce composition may contain sucrose, and the ratio of the sucrose to 100% by weight of the sauce composition may be 10 to 95% by weight.

[0057] In one embodiment, the sauce composition may contain sugars and sucrose, and the ratio of the sucrose to the sugars contained in the sauce composition may be 10 to 95% by weight.

[0058] In one implementation, the source composition has an area of ​​6.75 cm 2 When 2.5 g of the source composition is applied to a sponge, it takes at least one minute for the composition to be completely absorbed into the sponge.

[0059] In one embodiment, the sauce composition can include sucrose and starch sugar, and the weight ratio of sucrose to starch sugar in the sauce composition can be 20:45 to 62:3.

[0060] In one embodiment, the sauce composition may further include a fermented sauce, and the fermented sauce may be any known fermented sauce without any particular limitation.

[0061] In the present application, the source composition is the same as that described in the above aspect of the present application relating to the source composition, and therefore, the specific description of the source composition will be incorporated by reference and will not be repeated.

[0062] In the present application, the fried food to which the sauce composition is applied is the same as the fried food described in the method for producing a fried food described below. Therefore, the specific description of the fried food will be referred to in the description of the fried food described below, and a duplicate description will not be given.

[0063] Another aspect of the present application is applying a batter to the surface of the food raw material; frying the battered food ingredients to obtain a fried food product; and A method for producing a fried food product is provided, comprising the step of coating the surface of a fried food product with the sauce composition of the above-described aspect of the present application, by spraying the sauce composition onto the fried food product to coat it with the sauce composition.

[0064] The manufacturing method according to the present application comprises the step of applying a batter to the surface of a food ingredient.

[0065] In one implementation, the step of applying a coating to the surface of the food ingredient may include the steps of curing the food ingredient; ripening the salted food ingredient; and powdering and battering the ripened food ingredient.

[0066] In the present application, the food raw material is not particularly limited, but may be selected from the group consisting of chicken, pork, beef, fish, and textured vegetable protein, taking into consideration consumer preference, food processability, and long-term food storage stability.

[0067] The food raw materials may be stored in a frozen state after being cut and washed. The method of cooking such raw materials is not particularly limited, and specifically, may be boiling, simmering, steaming, frying, baking, or a combination thereof.

[0068] The step of curing the food ingredients may include mixing the ingredients with a curing liquid and then tumbling the mixture.

[0069] The salting liquid may be a commonly known salting liquid, and may specifically include at least one selected from the group consisting of water (purified water), isolated soy protein, corn starch, refined salt, and pepper. When the raw materials are frozen, the raw materials may be thawed by microwave high frequency thawing, low frequency thawing (Radio Frequency, RF), or natural thawing at room temperature before being mixed with the salting liquid.

[0070] The raw materials mixed with the salting solution may be tumbled at a speed of 3 to 10 rpm for 20 to 50 minutes. Tumbling under these conditions allows the raw materials and the salting solution to be uniformly mixed. Specifically, the tumbling may be performed at a speed 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. Tumbling under these conditions allows the raw materials and the salting solution to be uniformly mixed.

[0071] The step of aging the salted food raw materials may include storing the salted raw materials obtained through the tumbling process at a low temperature. Specifically, the aging of the salted raw materials may be performed by storing them in a refrigerated warehouse at 0-10°C for 2-30 hours. Specifically, the aging of the raw materials may be performed by storing them in a refrigerated warehouse at 0-10°C or 1-7°C for 2-30 hours, or 5-25 hours. By performing the aging under these conditions, it is possible to obtain aged raw materials that are soft and well-absorbed with the salting liquid. The aged raw materials thus obtained may further be cut to a desired size before being powdered and battered.

[0072] The step of powdering and battering the aged food raw materials may include a process of adding powder to the aged food raw materials and then mixing them with a battering liquid, or a process of mixing the aged food raw materials with a mixture of powder and battering liquid. The powder and battering liquid may be conventionally known. The amount of powder used may be 1 to 10 wt % of the weight of the aged raw materials, and the amount of battering liquid used may be 10 to 40 wt % of the weight of the aged raw materials.

[0073] The manufacturing method according to the present application comprises the step of frying the battered food ingredients to obtain a fried food product.

[0074] The battered food raw materials can be deep-fried using a known oil-baking method. The conditions for the oil-baking method can be adjusted depending on the state and size of the powdered and battered raw materials. The oil-baking method can be performed one or more times, specifically one to three times, to enhance the crispiness of the surface of the deep-fried food. For example, the oil-baking method can include placing the battered food raw materials in oil at a temperature of 170 to 190°C, specifically 175 to 185°C, subjecting them to a first heat treatment, removing them, and then returning the first heat-treated raw materials to the oil for a second heat treatment. The first and second heat treatments can be performed within 10 minutes.

[0075] For example, the first heat treatment may be performed for 40 to 80 seconds, specifically 45 to 75 seconds, and the second heat treatment may be performed for 200 to 300 seconds, specifically 220 to 280 seconds, but is not limited thereto.

[0076] The manufacturing method according to the present application includes a step of coating the surface of the fried food with the sauce composition of one aspect of the present application described above, by spraying the sauce composition onto the fried food to coat it with the sauce composition.

[0077] The coating step may include spraying the sauce composition onto the fried food to mix the sauce composition with the fried food. Examples of mixing methods include, but are not limited to, a tumbling method or a method using a conveyor belt.

[0078] In one implementation, coating the surface of the fried food product with the sauce composition can occur while tumbling the fried food product in a tumbler.

[0079] The fried food is placed in a tumbler and tumbled while the sauce composition is sprayed onto the fried food to coat the surface of the fried food with the sauce composition.

[0080] This step may include the steps of feeding the fried food into a sauce coating machine, moving the fried food along an equipment line, and feeding the transferred fried food into a tumbler for tumbling.

[0081] Specifically, referring to Fig. 8, when a fried food (food item) is input into the sauce coating equipment, it moves along the equipment line and is input into the tumbler 10. Then, the fried food (food item) input into the tumbler 10 can be tumbled by the rotation of the tumbler 10. Here, the input amount of the fried food (food item) can be automatically measured in real time by a system that controls the sauce coating equipment.

[0082] The rotation speed of the tumbler 10 is not particularly limited and can be adjusted according to the weight of the fried food (food to be cooked) that is put in.

[0083] In one embodiment, the rotation speed of the tumbler 10 may be 2 to 12 rpm. More specifically, the rotation speed may be 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. By setting the rotation speed of the tumbler 10 within this range, it is possible to minimize the phenomenon of fried food (cooked food) sticking to itself and to uniformly coat the fried food (cooked food) with the sauce composition.

[0084] In one embodiment, the tumbler 10 may be inclined to have a predetermined inclination angle. Specifically, the inclination angle (θ) of the tumbler 10 may be 4° to 6°. More specifically, the inclination angle (θ) of the tumbler 10 may be 4.2° to 5.8°, 4.5° to 5.5°, or 4.8° to 5.3°. Since the inclination angle (θ) of the tumbler 10 is within the above range, it is possible to minimize the phenomenon of fried foods (cooked items) sticking to each other and to uniformly coat the fried foods (cooked items) with the sauce composition.

[0085] In the present application, the sauce composition can be thinly coated on the surface of the fried food by using a spray injection method.

[0086] In one embodiment, the spray pressure of the sauce composition may be 0.2 to 3.5 bar, specifically, 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.

[0087] Since the injection pressure of the sauce composition is within the above range, the sauce composition can be smoothly supplied to the fried food and the surface of the fried food can be thinly coated with the sauce composition.

[0088] The source composition can be sprayed through a spray nozzle.

[0089] The spraying can be carried out by controlling the spraying conditions of the nozzle.

[0090] The conditions for spraying the sauce composition are not particularly limited and may be adjusted depending on the weight of the fried food placed in the tumbler 10 .

[0091] In one implementation, the source composition can be sprayed through a spray nozzle 20 .

[0092] The spray pressure of the sauce composition sprayed through the spray nozzle 20 may be 0.2 to 3.5 bar. Specifically, the spray pressure may be 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.

[0093] In one implementation, the spray pressure of the source composition can be the pressure established in the piping between the source supply tank and the spray nozzle.

[0094] In one embodiment, when the sauce composition is sprayed, air at a pressure of 1.0 to 4.0 bar may be injected into the supply line of the sauce composition together with the sauce composition. Specifically, when the sauce composition is sprayed, air having a pressure 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 may be injected. By injecting the air within this pressure range, the sauce composition can be sprayed finely and uniformly, resulting in fried food with the sauce composition coated to the desired level.

[0095] In the present application, in the step of coating the surface of the fried food with the above-mentioned sauce composition, the sauce composition is heated to a certain temperature and then sprayed onto the fried food to coat it with the sauce composition.

[0096] The temperature of the sauce composition sprayed is 40°C to 90°C, and specifically, 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; 90°C, 88°C, 86°C, 84°C, 82°C, 80°C, 75°C, 70°C, 67°C, 66°C, and The temperature may be a ratio within a range consisting of an upper limit selected from the group consisting of 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, for example, but is not limited to these.

[0097] When the temperature of the sauce composition is within the above range, the sauce composition has a viscosity suitable for spraying, and the sauce composition can be sprayed evenly onto the fried food without causing nozzle clogging problems.

[0098] In one implementation example, the temperature of the source composition can be set in consideration of the sugar content (Brix) of the source composition and / or the ratio of sucrose in the source composition for a viscosity suitable for spray injection. As an example, it can be set by the relational expression of Y = aX + b (a = 2.2, -130 < b < -100) created with X (Brix) and Y (temperature, °C) as variables, or by the relational expression of Z = aX + bY + c (a = 1.5, b = 0.79, -111 < c < -56) created with X (Brix), Y (ratio of sucrose in the source composition), and Z (temperature, °C) as variables.

[0099] The temperature at which the source composition is coated can be 0°C to 50°C. Specifically, it can be 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. The temperature at which the source composition is coated can be maintained in a temperature range lower than the temperature of the source sprayed by the above-mentioned spray.

[0100] When the temperature at which the source composition is coated is within the above range, after being uniformly sprayed on the fried food, it can adhere to the food.

[0101] The source composition spray-injected onto the fried food can be the source composition of one aspect of the present application described above. Specifically, the spray-injected source composition is a source composition for fried food coating that (i) contains sucrose, (ii) has a sugar content of 60 to 90 Brix (brix), and (iii) has a viscosity of 50 to 1,000 cP at 80°C.

[0102] The specific description of the source composition is the same as that described in the above-mentioned source composition, which is one aspect of the present application, and therefore, the description is hereby incorporated by reference and will not be repeated.

[0103] The step of coating with the sauce composition may include spraying the sauce composition onto the fried food and mixing the sauce composition with the fried food. Examples of mixing methods include, but are not limited to, a tumbling (rotating) method or a method using a conveyor belt.

[0104] In one implementation, coating the surface of the fried food product with the sauce composition can be performed while tumbling the fried food product in a tumbler.

[0105] Specifically, the step of spraying the sauce composition may be performed simultaneously with the step of tumbling or after the step of tumbling is started.

[0106] The step of coating the sauce composition can be carried out at a sauce application rate of 2 to 30% (Equation 1) so that the fried food can exhibit the desired level of flavor and crispy texture. Specifically, the fried food may be coated with the sauce composition at a coating rate of 2-30%, 2-26%, 2-25%, 2-24%, 2-20%, 2-18%, 2-17%, 2-15%, 3-20%, 3-18%, 3-15%, 2-14%, 3-14%, 2-13%, 3-13%, 4-20%, 4-18%, 4-15%, 4-13%, 5-20%, 5-18%, 5-15%, 5-13%, 6-20%, 6-18%, 6-15%, 6-13%, 7-20%, 7-18%, 7-15%, 7-13%, 8-20%, 8-18%, 8-15%, or 8-13%. The sauce coating rate is calculated using the following formula 1:

[0107] [Formula 1] Application rate (%) = (W1-W0) / (W0) x 100 In the formula 1, W1 is the weight (kg) of the fried food product after coating with the sauce composition; W0 is the weight (kg) of the fried food product before coating with the sauce composition.

[0108] In one embodiment, the time for coating the fried food with the sauce composition varies depending on the sauce spray speed and application rate, but may be within 5 minutes based on the time it takes for the fried food to pass through the sauce sprayer. Specifically, the sauce coating time for the fried food may be, but is not limited to, 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 30 seconds to 1 minute.

[0109] In one embodiment, the time for coating the fried food with the sauce composition may vary depending on the sauce spray speed and application rate, but may be within 5 minutes based on the time it takes for the fried food to pass through a tumbler. Specifically, the sauce coating time for the fried food may be within, but is not limited to, 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 30 seconds to 1 minute.

[0110] In one implementation, the method according to the present application can further include freezing the fried food product coated with the sauce composition.

[0111] The freezing step may be a step of quickly freezing the fried food coated with the sauce composition.

[0112] The quick freezing can be carried out by processing for 1 to 80 minutes at a temperature of -45°C to -35°C. Specifically, the quick freezing can be carried out by processing for 1 to 80 minutes, 1 to 70 minutes, 1 to 60 minutes, or 1 to 50 minutes at a temperature of -45°C to -35°C.

[0113] The quick-freezing process can be carried out by a commonly known process.

[0114] Specifically, the quick-freezing can be performed by transferring the sauce-coated fried food via a conveyor to a quick-freezing device at -45°C to -35°C, and freezing the food to -10°C or below using a cooling fan for 20 to 70 minutes. Through the quick-freezing, the sauce-coated fried food can be obtained in a frozen state.

[0115] The obtained frozen food can be manufactured into a finished product through post-processing and packaging.

[0116] In another aspect of the present application, there is provided a frozen fried food product coated with the above-described sauce composition.

[0117] The frozen fried food may have a coating ratio of 2 to 30% of the sauce composition according to the following formula 1: [Formula 1] Application rate (%) = (W1-W0) / (W0) x 100 In the formula 1, W1 is the weight (kg) of the fried food product after coating with the sauce composition; W0 is the weight (kg) of the fried food product before coating with the sauce composition.

[0118] In one implementation, the fried food product is applying a batter to the surface of the food raw material; frying the battered food ingredients to obtain a fried food product; and The food may be produced by a production method including the step of coating a fried food with the above-described sauce composition of the present application, in which the sauce composition is heated to a temperature of 40°C to 90°C and sprayed to coat the surface of the fried food with the sauce composition.

[0119] In one implementation, applying a coating to the surface of the food raw material; curing the food raw materials; Aging the salted food raw material; and The matured food ingredients may be powdered and battered.

[0120] The detailed description of the fried food is the same as that described in the method for producing fried food, which is another aspect of the present application, and therefore, the same is incorporated herein by reference and will not be repeated.

[0121] The sauce composition coated on the frozen fried food may be the sauce composition according to one aspect of the present application described above. Specifically, the sauce composition is a sauce composition for coating fried food, (i) containing sucrose, (ii) having a sugar content of 60 to 90 Brix, and (iii) having a viscosity at 80°C of 50 to 1,000 cP.

[0122] The specific description of the source composition is the same as that described in the above-mentioned source composition, which is one aspect of the present application, and therefore, the description is hereby incorporated by reference and will not be repeated.

[0123] In the frozen fried food, the sauce composition can be applied at a coating rate of 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%.

[0124] When the sauce application rate is within the above range, the amount of sauce absorbed into the batter of the fried food is minimized, and most of the sauce is located on the outermost surface of the batter, preventing the fried food from becoming soggy and thereby significantly improving the crispy texture of the fried food.

[0125] In one embodiment, the fried food may be a food for use in a microwave oven, an oven, or an air fryer. Specifically, microwave cooking may involve cooking in a microwave oven (1,000W or 700W) for 1 to 5 minutes, 1 minute 30 seconds to 3 minutes, or 2 to 3 minutes. Oven or air fryer cooking may involve setting the temperature to 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, and cooking 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.

[0126] The cooking method can be used to thaw frozen fried foods, significantly improving the crispy texture of the fried foods. [Effects of the Invention]

[0127] Because the sauce composition of the present application has a high sugar content and high viscosity, when coated onto a fried food, the amount of sauce or water contained in the sauce that is absorbed or transferred into the fried food or batter is minimized, and most of the sauce is located on the outermost surface of the batter. This prevents the fried food from becoming soggy and allows the fried food to have a crispy texture and flavor. In addition, the sauce-coated fried food of the present application can eliminate the step of adding a separate sauce to the fried food, thereby improving consumer convenience.

[0128] However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description. [Brief explanation of the drawings]

[0129] [Figure 1a] 1a to 1e show the results of measuring the viscosity 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 while adjusting the temperature from 25°C to 80°C, respectively. [Figure 1b] 1a to 1e show the results of measuring the viscosity 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 while adjusting the temperature from 25°C to 80°C, respectively. [Figure 1c] 1a to 1e show the results of measuring the viscosity 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 while adjusting the temperature from 25°C to 80°C, respectively. [Figure 1d] 1a to 1e show the results of measuring the viscosity 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 while adjusting the temperature from 25°C to 80°C, respectively. [Figure 1e]1a to 1e show the results of measuring the viscosity 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 while adjusting the temperature from 25°C to 80°C, respectively. [Figure 2] FIG. 2 shows the results of measuring the crispiness-related physical properties of sauce-coated chicken nuggets prepared by applying 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 to chicken nuggets, flash-freezing them, and then cooking them in an air fryer. [Figure 3a] 3a to 3e show the results of measuring the viscosity of the sauce compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5, respectively, while adjusting the temperature from 25°C to 80°C. [Figure 3b] 3a to 3e show the results of measuring the viscosity of the sauce compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5, respectively, while adjusting the temperature from 25°C to 80°C. [Figure 3c] 3a to 3e show the results of measuring the viscosity of the sauce compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5, respectively, while adjusting the temperature from 25°C to 80°C. [Figure 3d] 3a to 3e show the results of measuring the viscosity of the sauce compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5, respectively, while adjusting the temperature from 25°C to 80°C. [Figure 3e] 3a to 3e show the results of measuring the viscosity of the sauce compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5, respectively, while adjusting the temperature from 25°C to 80°C. [Figure 4a] 4a to 4d show the results of measuring the absorption rate of the source compositions over time after applying the source compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5 to a sponge. [Figure 4b]4a to 4d show the results of measuring the absorption rate of the source compositions over time after applying the source compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5 to a sponge. [Figure 4c] 4a to 4d show the results of measuring the absorption rate of the source compositions over time after applying the source compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5 to a sponge. [Figure 4d] 4a to 4d show the results of measuring the absorption rate of the source compositions over time after applying the source compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5 to a sponge. [Figure 5] FIG. 5 shows the results of measuring the crispiness-related physical properties of sauce-coated chicken nuggets produced by applying the sauce compositions of Experimental Examples 2-1, 2-2, 2-3, 2-4, and 2-5 to chicken nuggets, flash-freezing them, and then cooking them in an air fryer. [Figure 6] FIG. 6 shows the results of observing the absorption rate of the sauce for the sauce-coated chicken nuggets produced by applying the sauce composition of Experimental Example 1-2 to chicken nuggets at coating rates varying from 3% to 25%, flash-freezing the chicken nuggets, and then cooking them in an air fryer. [Figure 7] 7 is a photograph showing the results of comparing the appearance and crispiness of chicken coated with the sauce composition using different coating methods. The photograph on the left is chicken from Comparative Example 4-1, and the photograph on the right is chicken from Experimental Example 4. [Figure 8] FIG. 8 is a diagram of a coating facility for coating fried foods using a fried food coating sauce composition according to one embodiment of the present application. MODE FOR CARRYING OUT THE INVENTION

[0130] The present application will be described in more detail below with reference to examples. However, the following examples are provided to specifically illustrate the present application, and the contents of the present application are not limited to the following examples.

[0131] [Experimental Example 1] Experiment on changes in Brix (sugar content) of sauce composition Example 1. Preparation of sauce composition 35% by weight of sugar (sucrose, CJ CheilJedang) and 25% by weight of liquid high fructose (CJ CheilJedang, solids content 76% or more by weight, fructose solids content 55% or more by weight) were mixed and stirred with 40% by weight of Korean fermented sauce (soy sauce, etc., 55 Brix, sugar: 14% by weight, high fructose: 0.03% by weight). To adjust the Brix (sugar content), purified water was added in the proportions shown in Table 1, or the sauce was concentrated by stirring at high temperature (90±2°C). For concentrated sauces, the change in mass before and after concentration is shown as the negative value of the purified water.

[0132] [Table 1]

[0133] Example 2. Viscosity of sauce composition at different temperatures The viscosity of the sauces of Comparative Example 1-1 and Experimental Examples 1-1 to 1-4 prepared in Example 1 was measured while adjusting the temperature from 25°C to 80°C. The viscosity of the sauce composition was measured using an RVA Perten 4500. Specifically, the viscosity of a 40g sample (sauce composition sample) was measured at several temperature ranges while stirring at a speed of 450 RPM (Figures 1a to 1e). The viscosity measurement results are shown in Table 2. When the viscosity of the sauce composition is 1,000 cP or less, it has flowability that allows it to be sprayed through a nozzle.

[0134] [Table 2]

[0135] Example 3. Comparison of crispy texture of chicken coated with sauce composition The sauce prepared in Example 1 of Experimental Example 1 was applied to chicken nuggets (CJ CheilJedang) with a brush at a coating rate of 10%, then flash-frozen and stored frozen for 5 days to produce frozen chicken. The prepared frozen chicken was cooked in an air fryer (Philips HD9860 / 95) at 140°C for 11 minutes and cooled for 10 minutes. To evaluate the crispy texture of the prepared chicken nuggets, the average gradient, force, and number of peaks were measured using a texture analyzer (Perten 4500). The measurement using the texture analyzer was performed using a 1.2 cm wide blade-type measurement probe, with 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 average gradient measurement results.

[0136] [Table 3]

[0137] The crispiness intensity was determined by considering the average gradient, force, and number of peaks. Experimental Example 1-2 (Brix 76) had the highest average peak force and average gradient, resulting in the highest crispiness intensity, followed by Experimental Example 1-3 (Brix 80) and Experimental Example 1-4 (Brix 85). Experimental Example 1-1 (Brix 60) and Comparative Example 1-1 (Brix 50) had relatively low crispiness intensity (Figure 2).

[0138] [Experimental Example 2] Experiment on changes in the sugar composition ratio of the sauce composition Example 1. Preparation of sauce composition Sugar (sucrose, CJ CheilJedang) and liquid high fructose (CJ CheilJedang, solids content ≥ 76 wt%, fructose solids content ≥ 55%) were mixed at different weight ratios as shown in Table 4. Korean fermented sauce (e.g., soy sauce, 55 Brix, sugar: 14 wt%, high fructose: 0.03 wt%) was added to each mixture to a concentration of 40 wt% and stirred to prepare sauce compositions. The sugar content of the entire sauce composition, including the sugar content of the Korean fermented sauce, is also shown in Table 4. The sauces with sugar and high fructose contents in Experimental Examples 2-1 to 2-5 were stable at room temperature without crystallization, but when the sugar content was increased from that of Experimental Example 2-5, a small amount of crystallization occurred at room temperature.

[0139] [Table 4] (Sugar, high fructose input amount standard)

[0140] Example 2. Viscosity of sauce composition at different temperatures The sauce prepared in Example 1 of Experimental Example 2 was adjusted at 250 rpm, and the viscosity was measured using the same method as described in Example 2 of Experimental Example 1 (FIGS. 3a to 3e). The viscosity measurement results are shown in Table 5.

[0141] [Table 5]

[0142] Example 3. Determination of the absorption rate of the sauce composition To compare the absorption rate of the sauce composition prepared in Example 1 in Experimental Example 2, 2.5 g of the sauce composition was applied and the absorption rate of the sauce was observed with the naked eye. To clearly observe the absorption rate of the sauce with the naked eye, a sponge (Frog Magic Block (trade name), melamine material, BASF, Germany) was used instead of a fried food. Specifically, the area was 1.5 cm x 4.5 cm = 6.75 cm. 22.5 g of the source composition was applied to the entire surface of a sponge measuring 1000 mm in size (application rate of approximately 1,000%), and the absorption was observed over time.

[0143] The measurement results showed that Experimental Example 2-1 (15% sugar) absorbed the sauce immediately after application, while Experimental Example 2-2 (25% sugar) took about 1 minute to fully absorb, Experimental Example 2-3 (35% sugar) took about 2 minutes, Experimental Example 2-4 (45% sugar) took about 9 minutes, and Experimental Example 2-5 (55% sugar) took about 120 minutes (Figures 4a-4d).These results confirmed that as the sugar content increases, the rate of sauce absorption during the coating time decreases, which helps maintain a crispy texture without the coating becoming soggy.

[0144] Example 4. Comparison of crispy texture of chicken coated with sauce composition The crispy texture of the frozen chicken prepared by applying the sauce prepared in Example 1 of Experimental Example 2 was evaluated. The evaluation method was the same as that described in Example 4 of Experimental Example 1. Table 6 shows the results of measuring the average gradient.

[0145] [Table 6]

[0146] The crispiness was determined by taking into account the average gradient, force, and number of peaks. Experimental Examples 2-4 (45% sugar) and 2-5 (55% sugar) exhibited the highest crispiness, followed by Experimental Examples 2-2 (25% sugar) and 2-3 (35% sugar), and Experimental Example 2-1 (15% sugar) with a relatively low crispiness (Figure 5). These experimental results confirmed that the crispiness was better achieved as the sugar content in the sauce composition increased.

[0147] [Experimental Example 3] Experiment on change in coating rate during coating of sauce composition Example 1. Chicken Production The sauce compositions of Experimental Examples 1-2 were applied to chicken nuggets (CJ CheilJedang) with a brush at various coating rates (3% to 25%) (Table 7). Specifically, the same amount of batter (3.5 g) was applied to one side of each chicken nugget and deep-fried for 2 minutes and 30 seconds. The fried chicken was then coated with the sauce at various coating rates (3% to 25%). The chicken was then flash-frozen for 1 hour and stored in a freezer for 5 days. The frozen chicken was then cooked in an air fryer (Philips HD9860 / 95) at 140°C for 11 minutes to produce chicken. The coating rate was calculated as follows: "Coating rate = (weight of chicken after coating - weight of chicken before coating) / (weight of chicken before coating) x 100 (%)."

[0148] [Table 7]

[0149] Example 2. Measurement of source absorption rate depending on application rate The sauce absorption rate of the chicken produced in Example 1 of Experimental Example 3 was confirmed by visually observing the appearance and cross section of the chicken. When the sauce was applied at rates of 3% to 13% (Experimental Examples 3-1 to 3-4), the sauce was located on the outermost surface of the batter, and when the sauce was applied at a rate of 16% (Experimental Example 3-5), some of the sauce was absorbed and transferred to the inside of the batter. When the sauce was applied at a rate of 25% (Experimental Example 3-6), most of the sauce was transferred to the inside of the batter (Figure 6).

[0150] [Experimental Example 4] Experiment on changes in coating method when coating sauce composition Example 1. Chicken Production The chicken was prepared through the usual salting, aging, powdering and frying processes.

[0151] Specifically, frozen chicken fillets were thawed completely using RF (5000±1000V, 55±10kW, 25±25 minutes) and then naturally thawed. Then, the fillets were placed in a brine containing 26g of water, 0.6g of isolated soy protein, 0.6g of corn starch, 0.18g of refined salt, and 0.03g of pepper, and tumbled at 5-7 rpm for 30 minutes to be salted. The salted fillets were then aged in a refrigerated warehouse for 6-24 hours. The aged, salted fillets were then cut into 17.5±2.5g pieces and powdered and battered with the prepared powder (soft flour) and battering liquid (Gourmet Crunch Wing Batter). The powder and battering liquid were adjusted to have a weight tolerance of ±3% and ±5% of the weight of the salted fillets, respectively. Immediately after powdering and battering, the meat was first heat-treated in oil at 180±5° C. for 10 minutes, and then second heat-treated to produce battered fried meat (fried chicken).

[0152] Experimental Example 4 The prepared fried meat (fried chicken) was placed in a tumbler and tumbled while the sauce composition of Experimental Example 1-2 was sprayed onto the fried meat (fried chicken) to a coating rate of 10%. The sauce composition was heated to 60°C or higher and sprayed at high pressure (0.3-2.0 bar, based on the piping pressure between the source supply tank and the spray nozzle). The tumbler was positioned at an inclination angle of approximately 5°, adjusted to an internal temperature of 30-50°C, and the rotation speed of the tumbler was set to 3-10 rpm. The time it took for the fried meat to be introduced into the tumbler, passed through it, and discharged was set to within 1 minute to perform the sauce coating. The prepared sauce-coated fried meat was then quick-frozen (at -40°C for 50 minutes) to produce frozen chicken.

[0153] Comparative Example 4-1 For comparison, the prepared fried meat was coated with the same sauce composition by immersing it in the same sauce composition as in Experimental Example 4. To achieve the same coating rate as in Experimental Example 4, the sauce composition was applied at a coating rate of 10%, and then the coated fried meat was quickly frozen (at -40°C for 50 minutes) to prepare frozen chicken.

[0154] Comparative Example 4-2 For comparison, the prepared fried meat was coated with the sauce composition by immersing it in the same sauce composition as in Experimental Example 4. The prepared fried meat was coated as thinly as possible over the entire surface, with a coating rate of about 30%. The sauce-coated fried meat was then quick-frozen (at -40°C for 50 minutes) to prepare frozen chicken.

[0155] Example 2. Comparison of chicken appearance and crispiness depending on coating method Comparing the appearance of Experimental Example 4 and Comparative Example 4-1, which were both coated at the same coating rate (10%), it was found that the dipping method of Comparative Example 4-1 coated the meat with sauce only to a portion of it, resulting in significantly lower uniformity of the sauce coating on the meat. On the other hand, when the sauce was applied using a spray method and then tumbling, the sauce was evenly coated over the entire meat when coated at a 10% coating rate (Figure 7).

[0156] The frozen chicken pieces of Experimental Example 4 and Comparative Example 4-2 were cooked using a microwave oven or an air fryer, and then subjected to a sensory evaluation.

[0157] Specifically, microwave cooking was performed in a microwave oven (1,000W, Samsung) for 2 minutes and 15 seconds, and air fryer cooking was performed in an air fryer (HD9860 / 95, Philips) at 140°C for 11 minutes.

[0158] Sensory evaluation was conducted blindly by trained researchers, and the cooked products were tasted simultaneously. The sensory evaluation of microwave-cooked products and the sensory evaluation of air fryer-cooked products were each conducted by different researchers. The intensity of crispiness and preference were expressed as an overall score (average) on a 5-point scale. The closer to 5 points, the higher the crispiness and the higher the preference for crispiness. Product preference was measured by the proportion of samples selected out of the total number of respondents.

[0159] As a result, it was confirmed that, regardless of the cooking method, Experimental Example 4 had statistically significant higher scores than Comparative Example 4-2 in terms of crispiness, liking, and product preference. In addition, it was confirmed that cooking using an air fryer resulted in higher crispiness, liking, and product preference (Tables 8 and 9).

[0160] [Table 8]

[0161] [Table 9]

[0162] Although the above describes exemplary embodiments of the present application, the scope of the present application is not limited to the specific embodiments described above, and a person having ordinary knowledge in the relevant field can make appropriate modifications within the scope of the claims of the present application.

Claims

1. (i) containing sucrose; (ii) a sugar content of 60 to 90 Brix; (iii) A sauce composition for coating fried foods, having a viscosity of 100 to 1,000 cP at 80°C.

2. 2. The sauce composition for coating fried foods according to claim 1, wherein the ratio of sucrose to the sauce composition is 10 to 95% by weight based on 100% by weight of the sauce composition.

3. The sauce composition comprises sucrose and starch sugar; 2. The sauce composition for coating fried foods according to claim 1, wherein the weight ratio of sucrose to starch sugar is 20:45 to 62:

3.

4. 4. The sauce composition for coating fried foods according to claim 3, wherein the starch sugar is one or more selected from the group consisting of high fructose, maltose, and starch syrup.

5. The sauce composition for coating fried foods according to claim 3, wherein the coating is performed by spraying.

6. A fried food coated with the sauce composition of claim 1.

7. 7. The fried food product of claim 6, which is a frozen fried food product.

8. The fried food according to claim 6, wherein the coating ratio of the sauce composition according to the following formula 1 is 2 to 30%: [Formula 1] Coating rate (%) = (W1 - W0) / (W0) x 100 In the formula 1, W1 is the weight (kg) of the fried food product after coating with the sauce composition; W0 is the weight (kg) of the fried food product before coating with the sauce composition.

9. applying a batter to the surface of the food raw material; frying the battered food ingredient to obtain a fried food product; and 10. A method for producing fried foods, comprising: coating the surface of a fried food with the sauce composition of claim 1, wherein the sauce composition is heated to a temperature of 40 to 90°C and then sprayed onto the fried food to coat it with the sauce composition.

10. The method for producing fried food according to claim 9, wherein coating the surface of the fried food with the sauce composition is carried out while tumbling the fried food in a tumbler.

11. The method for producing fried foods according to claim 9, wherein the spray pressure of the food sauce composition is 0.2 to 3.5 bar.

12. applying a coating to the surface of the food raw material; curing the food raw materials; Aging the salted food raw material; and The method for producing fried food according to claim 9, further comprising the steps of powdering and battering the aged food raw materials.

13. 10. The method of making a fried food product according to claim 9, further comprising the step of freezing the fried food product coated with the sauce composition.

14. 10. The method for producing fried foods according to claim 9, wherein the food raw material is selected from the group consisting of chicken, pork, beef, fish, and vegetable protein raw materials.

15. The method for producing a fried food product according to claim 9, wherein the coating ratio of the sauce composition according to the following formula 1 is 2 to 30%: [Formula 1] Coating rate (%) = (W1 - W0) / (W0) x 100 In the formula 1, W1 is the weight (kg) of the fried food product after coating with the sauce composition; W0 is the weight (kg) of the fried food product before coating with the sauce composition.

Images