Sauce composition for food and method for preparing food using same

Abstract

The present application relates to a sauce composition for food that provides crispiness and eating convenience, a method for preparing food using same, and food prepared by the method.

Description

Food sauce composition and method for manufacturing food using the same

[0001] [Cross-reference with related applications]

[0002] The present application claims the benefit of priority based on Korean Patent Application No. 10-2024-0134192 filed on October 2, 2024, Korean Patent Application No. 10-2025-0093828 filed on July 11, 2025, and Korean Patent Application No. 10-2025-0143972 filed on October 1, 2025, and all contents disclosed in said Korean patent application documents are incorporated herein as part of the specification.

[0003] [Technology Field]

[0004] The present application relates to a sauce composition for coating fried foods and a method for manufacturing fried foods coated with the sauce using the same.

[0005] With the rise in single-person households alongside the culture of modern people pursuing busy lifestyles, there is a growing demand for convenient meals for oneself, which is leading to an increase in the consumption of frozen foods.

[0006] The aforementioned frozen food refers to food that has been manufactured, processed, or cooked and rapidly frozen at sub-zero temperatures for the purpose of long-term preservation. While such frozen food offers the advantage of being easy to cook and store, it has the disadvantage of reduced quality compared to the food before rapid freezing because ice crystals are formed during the rapid freezing process, which destroys the food's cells.

[0007] In addition, frozen processed meat products such as frozen chicken are manufactured by applying sauce to fried meat and then rapidly freezing it to enhance flavor, but this has limitations in achieving crispiness and high flavor because an excessive amount of sauce is used.

[0008] Specifically, conventionally, the sauce coating was achieved by pouring the sauce over the fried meat or by dipping and tossing the meat in the sauce, resulting in an excessive coating of sauce on the meat. When the sauce is excessively coated in this way, moisture is rapidly transferred to the batter, causing the fried meat to be processed in a soggy state, making it difficult to obtain a crispy texture when consumed.

[0009] In order to secure both the crispness and flavor mentioned above, the sauce is not coated during the manufacturing process of the frozen meat product, and the product can be mixed with the sauce after production and consumed; however, this entails a separate process of preparing and mixing the sauce, which reduces the convenience of consumption for the consumer.

[0010] [Prior Art Literature]

[0011] [Patent Literature]

[0012] Republic of Korea Published Patent No. 10-2022-0100168

[0013] The present application aims to provide a sauce composition for coating fried foods.

[0014] In addition, the present application aims to provide a method for manufacturing a fried food coated with sauce using the above-mentioned sauce composition for coating fried food.

[0015] In addition, the present application aims to provide a frozen fried food coated with the above-mentioned sauce composition.

[0016] One aspect of the present application provides a sauce composition for coating fried foods comprising sucrose and a sugar alcohol.

[0017] Another aspect of the present application provides a frozen fried food coated with the above-mentioned sauce composition.

[0018] Another aspect of the present application provides a method for manufacturing fried food, comprising the steps of: applying a batter to the surface of a food ingredient; frying the food ingredient coated with the batter to obtain a fried food; and coating the surface of the fried food with the sauce composition, wherein the sauce composition is sprayed onto the fried food to coat it with the sauce composition.

[0019] One aspect of the present application provides a source composition comprising sucrose and sugar alcohol.

[0020] In one embodiment, the sauce composition is used for coating fried foods.

[0021] In one embodiment, the sauce composition may have one or more physical properties selected from the group consisting of a sugar content of 50 to 90 Brix, a viscosity of 11 to 15 cm (100g, 25℃, 30 sec), a moisture content of 5 to 45 weight%, and a pH of 4 to 6.

[0022] The above-mentioned sauce composition of the present application may have a sugar content of 50 to 90 Brix.

[0023] Specifically, the sugar content comprises one lower limit selected from the group consisting of 50 brix, 54 brix, 58 brix, 60 brix, 62 brix, 64 brix, 66 brix, 68 brix, 69 brix, 70 brix, 72 brix, 74 brix, 76 brix, and 78 brix; and one upper limit selected from the group consisting of 90 brix, 88 brix, 86 brix, 85 brix, 84 brix, 82 brix, 80 brix, and 70 brix;It may be a Brix range consisting of, for example, 50 to 90 Brix, 54 to 90 Brix, 58 to 90 Brix, 50 to 86 Brix, 54 to 86 Brix, 58 to 86 Brix, 50 to 80 Brix, 50 to 70 Brix, 54 to 80 Brix, 58 to 80 Brix, 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 It may be 76 to 80 brix, but is not limited thereto.

[0024] The unit of sugar content, Brix (%), 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, it may mean 5 Brix (5 wt%).

[0025] The method for measuring the sugar content of the above-mentioned sauce composition is not particularly limited as long as it is a commonly known method; for example, the sugar content can be measured by checking the specific gravity or refractive index of the sauce composition. Specifically, the sugar content (brix) of the above-mentioned sauce composition can be confirmed 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.

[0026] The source composition of the present application may have a viscosity of 50 to 1,000 cP.

[0027] Specifically, the viscosity comprises one lower limit 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; 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, 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 cP, 260 cP, and 250 One upper bound selected from the group consisting of cPs;The viscosity may be in a range consisting of, for example, 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 390 cP, 110 to 380 cP, 110 to 360 cP, 130 to 400 cP, 130 to 390 cP, 130 to 380 cP, It may be 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 is not limited thereto.

[0028] The above viscosity may be measured at 40℃, 45℃, 50℃, 55℃, 60℃, 65℃, 70℃, 75℃, or 80℃. Additionally, it is a value measured by using a viscosity measuring device RVA Perten4500 (Rapid Visco Analyzer, Perten4500) to heat 40g of a sample of the composition to the above temperature and then stirring at a speed of 450 RPM or 250 RPM.

[0029] In one embodiment, the sauce composition of the present application may have a viscosity of 11 to 15 cm (100 g, 25°C, 30 seconds). The viscosity may be measured using a Bostwick consistometer (CSC Scientific Company, Inc.). Specifically, it may be the value obtained by measuring the length (cm) that the sauce flows over a period of 30 seconds after 100 g of the sauce is placed into a Bostwick consistometer without dilution under conditions of 25°C.

[0030] In one embodiment, the source composition of the present application may have a moisture content of 5 to 45 wt%, said moisture content comprising one lower limit selected from the group consisting of 5 wt%, 5.5 wt%, 6 wt%, 6.5 wt%, 7 wt%, 7.5 wt%, 8 wt%, 8.5 wt%, 9 wt%, 9.5 wt%, 10 wt%, 10.5 wt%, 11 wt%, 11.5 wt%, and 12 wt%; The moisture content may be in a range consisting of one upper limit selected from the group consisting of 45 wt%, 44 wt%, 43 wt%, 42 wt%, 41 wt%, 40 wt%, 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, and 34 wt%, and specifically may be 5 - 45 wt%, 6 - 44 wt%, 7 - 43 wt%, 8 - 42 wt%, 9 - 41 wt%, 10 - 40 wt%, 10 - 39 wt%, 10 - 38 wt%, 10 - 37 wt%, 10 - 36 wt%, or 10 - 35 wt%, but is not limited thereto.

[0031] In one embodiment, the pH of the source composition of the present application may be pH = 4-6.

[0032] The source composition of the present application includes sucrose.

[0033] In one embodiment, the content of the sucrose may be 5 to 40 wt% with respect to 100 wt% of the sauce composition. Specifically, the sucrose content may be a range consisting of a lower limit selected from the group consisting of 5 wt%, 5.5 wt%, 6 wt%, 6.5 wt%, and 7 wt% with respect to 100 wt% of the sauce composition; and an upper limit selected from the group consisting of 40 wt%, 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, and 34 wt%, and may be, for example, 5-40 wt%, 6-39 wt%, 7-38 wt%, 8-37 wt%, or 9-36 wt%, but is not limited thereto.

[0034] The source composition of the present application includes a sugar alcohol.

[0035] The above sugar alcohol is a general term for an alcohol in which the carbonyl group of a sugar is reduced to a hydroxyl group, and may include one or more selected from the group consisting of reduced starch syrup, erythritol, xylitol, lactitol, maltitol, isomaltitol, sorbitol, and polyglycitol, and may be in powder form or liquid (syrup) form. For example, the sugar alcohol may be polyglycitol or polyglycitol syrup.

[0036] The above sugar alcohol may be used as a mixture of two or more types of sugar alcohols. For example, the weight ratio of the first sugar alcohol to the second sugar alcohol may be 100 to 1,000 parts by weight relative to 100 parts by weight of the first sugar alcohol. Specifically, the weight ratio of the second sugar alcohol in the sauce composition comprises a lower limit selected from the group consisting of 100 parts by weight, 110 parts by weight, 120 parts by weight, 125 parts by weight, 130 parts by weight, 140 parts by weight, 150 parts by weight, 160 parts by weight, 170 parts by weight, 180 parts by weight, 190 parts by weight, 200 parts by weight, 250 parts by weight, and 300 parts by weight relative to 100 parts by weight of the first sugar alcohol; The ratio may be in the range up to an upper limit selected from the group consisting of 1,000 parts by weight, 900 parts by weight, 800 parts by weight, 700 parts by weight, 600 parts by weight, 500 parts by weight, 400 parts by weight, 300 parts by weight, 200 parts by weight, and 100 parts by weight, but is not limited thereto.

[0037] When the sugar alcohol is in liquid form, the solid content may be 70 to 99 parts by weight, 70 to 98 parts by weight, 70 to 97 parts by weight, 70 to 96 parts by weight, 70 to 95 parts by weight, 70 to 94 parts by weight, 70 to 93 parts by weight, 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 sugar alcohol.

[0038] In one embodiment, the sugar alcohol may be included in an amount of 10 to 45 weight% relative to the total sauce composition. Specifically, the sugar alcohol content is a lower limit selected from the group consisting of 10 weight%, 12 weight%, 14 weight%, 16 weight%, 18 weight%, 20 weight%, 21 weight%, 22 weight%, 23 weight%, 24 weight%, and 25 weight% relative to 100 weight% of the total sauce composition; The content may be in a range consisting of an upper limit selected from the group consisting of 45 wt%, 44 wt%, 43 wt%, 42 wt%, 41 wt%, 40 wt%, 38 wt%, and 36 wt%, for example, 10-45 wt%, 12-45 wt%, 14-45 wt%, 16-45 wt%, 18-45 wt%, 20-45 wt%, 14-43 wt%, 14-40 wt%, 14-38 wt%, 14-36 wt%, 20-45 wt%, 21-45 wt%, 23-45 wt%, 25-45 wt%, 20-43 wt%, 21-43 wt%, 24-42 wt%, 24-41 wt%, 24-40 wt%, 25-40 It may be 23-43 wt%, 25-43 wt%, 20-40 wt%, 21-40 wt%, 23-40 wt%, or 25-40 wt%, but is not limited thereto.

[0039] In one embodiment, the sauce composition of the present application may further include saccharides. The saccharides are not particularly limited as long as they are commonly known sweetening ingredients, and specifically may include monosaccharides, disaccharides, oligosaccharides, or combinations thereof.

[0040] Specifically, the monosaccharide may be arabinose, xylose, fructose, high fructose, tagatose, allose, glucose, or galactose, the disaccharide may be sucrose, lactose, maltose, trehalose, turanose, or cellobiose, and the oligosaccharide may be fructooligosaccharide, isomaltoligosaccharide, xylooligosaccharide, gentiooligosaccharide, maltooligosaccharide, or galactooligosaccharide.

[0041] In one embodiment, when the high fructose is included in the source composition, it may be included in an amount of 0.1-20 wt%, 0.1-18 wt%, 0.1-16 wt%, or 0.1-14 wt%.

[0042] In one embodiment, the sugars may include honey, fructose, high fructose, maltose, oligosaccharide, or lactose.

[0043] In the present application, the source composition may further include a thickener.

[0044] The above-mentioned thickener may be, for example, starch, gums, cellulose derivatives, or dextrin.

[0045] In one embodiment, the starch may include one or more selected from the group consisting of rice starch, wheat starch, corn starch, sweet potato starch, potato starch, tapioca starch, dextrin, indigestible dextrin, indigestible maltodextrin, HPMC (Hydroxypropyl Methylcellulose), and modified starch.

[0046] In one embodiment, the gums may include one or more selected from the group consisting of xanthan gum, guar gum, arabic gum, locust bean gum, glucomannan, carrageenan, agar, pectin, gellan gum, and cellulose gum.

[0047] In one embodiment, the cellulose derivative may include one or more selected from the group consisting of hydroxypropylmethylcellulose, methylcellulose, carboxymethylcellulose, hydroxyethylcellulose, and ethylcellulose.

[0048] In one embodiment, the dextrin may include one or more selected from the group consisting of maltodextrin, indigestible maltodextrin, cyclodextrin, yellow dextrin, and British gum.

[0049] The thickener of the present application may be 1 to 10 weight% with respect to 100 weight% of the sauce composition, specifically a lower limit selected from the group consisting of 1 weight%, 1.2 weight%, 1.4 weight%, 1.6 weight%, 1.8 weight%, 2 weight%, 2.2 weight%, 2.3 weight%, 2.5 weight%, 2.8 weight%, and 3 weight%; The content may be in the range of an upper limit selected from the group consisting of 10 wt%, 9.9 wt%, 9.8 wt%, 9.5 wt%, 9.3 wt%, 9 wt%, 8.8 wt%, 8.6 wt%, 8.4 wt%, 8.2 wt%, and 8 wt%, for example, 1-10 wt%, 1-9 wt%, 1-8 wt%, 2-10 wt%, 2-9 wt%, 2-8 wt%, 3-10 wt%, 3-9 wt%, or 3-8 wt%, but is not limited thereto.

[0050] In one embodiment, the source composition of the present application may include sucrose, a sugar alcohol, and a thickener, wherein the sucrose may be 5-40% by weight, the sugar alcohol 10-45% by weight, and the thickener 1-8% by weight based on 100% by weight of the source composition.

[0051] In this application, the sauce composition may further include a fermented sauce, and said fermented sauce is not particularly limited as long as it is known.

[0052] Specifically, the fermented sauce may be a type of sauce, and may include, for example, soy sauce, gochujang, or doenjang, or may include a sauce prepared based on soy sauce, gochujang, or doenjang.

[0053] In the present application, the fermented sauce may be included in an amount of 20 to 45 weight% based on the total amount of the sauce composition. Specifically, it may be included in an amount of 20 to 45 weight%, 20 to 43 weight%, 20 to 40 weight%, 25 to 45 weight%, 25 to 43 weight%, 25 to 40 weight%, 30 to 45 weight%, 30 to 43 weight%, 30 to 40 weight%, 35 to 45 weight%, 35 to 43 weight%, or 35 to 40 weight%.

[0054] The above soy sauce is not particularly limited as long as it is a commonly known soy sauce, and specifically, it may be soup soy sauce, regular soy sauce, brewed soy sauce, flavored soy sauce, or acid-hydrolyzed soy sauce (amino acid soy sauce). More specifically, it is preferable that the above soy sauce be regular soy sauce that has a savory taste, a salty taste, and a sweet taste, and can serve as a source of salt, amino acids, and protein. The content of such soy sauce may be 4 to 8 weight%, 4.5 to 7.5 weight%, 5.0 to 7.0 weight%, or 5.5 to 6.5 weight% based on the total weight of the sauce composition. As the content of the above soy sauce is within the above range, the harmony of the sweet and salty tastes of the sauce composition is optimized, thereby enabling the realization of a food product with significantly enhanced flavor.

[0055] The above-mentioned gochujang is not specifically limited as long as it is a commonly known gochujang, and specifically, it may be glutinous rice gochujang, non-glutinous rice gochujang, brown rice gochujang, wheat flour gochujang, barley gochujang, malt syrup gochujang, or medicinal gochujang. The above-mentioned gochujang can serve to supply beneficial nutritional components such as protein, fat, vitamin B2, vitamin C, and carotene. The content of such gochujang may be 1.0 to 8.0 weight%, 2.0 to 7.0 weight%, 3.0 to 6.0 weight%, or 3.5 to 5.5 weight% based on the total weight of the sauce composition. As the content of the above-mentioned gochujang is within the above range, the harmony of the spicy and salty tastes of the sauce composition is optimized, thereby enabling the realization of a food product with significantly enhanced flavor. The above-mentioned doenjang is not specifically limited as long as it is a commonly known doenjang, and specifically, it may be makdoenjang, tojang, makjang, dubujang, or cheongtaejang. The above soybean paste can eliminate unwanted odors while supplying beneficial bacteria such as Bacillus.

[0056] The sauce composition of the present application may further include commonly known seasoning materials. The seasoning materials may be materials having a liquid, solid, powder, or gel form. Additionally, the seasoning materials may be materials that produce a sweet, salty, spicy, or umami taste.

[0057] Specifically, the above seasoning ingredients may include one or more selected from the group consisting of sweet ingredients such as oligosaccharides, lactose, honey, fruit juice, etc.; salty ingredients such as refined salt, bamboo salt, etc.; spicy ingredients such as red pepper powder, capsaicin, etc.; and umami ingredients such as oyster sauce, mirin, mifung, brown sauce, brown reaction sauce, kelp concentrate, dasida, ketchup, mayonnaise, fermented soybean concentrate, soybean oil, Worcestershire sauce, oleoresin paprika, garlic, black pepper, cinnamon powder, doubanjiang, tsuyu, etc.

[0058] The content of these seasoning ingredients can be appropriately adjusted according to the desired physical properties and taste of the sauce composition of the present application.

[0059] The source composition of the present application may include all combinations of raw material components comprising two or more components selected from the raw material components of the source composition described above.

[0060]

[0061] The sauce composition of the present application is used for coating fried foods.

[0062] In one embodiment, the coating may be a coating produced by spray application.

[0063] The above fried food may be a food prepared by frying a food ingredient selected from the group consisting of chicken, pork, beef, fish meat (fish meat) and plant protein ingredients.

[0064] The above fried food may be manufactured by applying a batter to the surface of the above raw material and then frying it.

[0065] The step of applying the batter may include a step of curing the raw material; a step of aging the cured raw material; and a step of powdering and battering the aged raw material.

[0066] Since the fried food to which the sauce composition is applied in this application is the same as the fried food described in the method for manufacturing fried food described below, the description of the fried food is based on the description of the fried food described below and is not described redundantly.

[0067]

[0068] Another aspect of the present application is

[0069] A step of applying a batter to the surface of the food ingredients;

[0070] A step of obtaining a fried food by frying a food ingredient coated with batter; and

[0071] A method for manufacturing fried food is provided, comprising the step of coating the surface of the fried food with the sauce composition of the present application described above, wherein the sauce composition is sprayed onto the fried food to coat it with the sauce composition.

[0072] The manufacturing method of the present application includes the step of applying a batter to the surface of a food ingredient.

[0073] In one embodiment, the step of applying a batter to the surface of the food raw material may include: a step of curing the food raw material; a step of aging the cured food raw material; and a step of powdering and battering the aged food raw material.

[0074] In this application, the food ingredients are not particularly limited, but considering consumer preference, food processability, and food long-term shelf life, they may be selected from the group consisting of chicken, pork, beef, fish meat, and textured vegetable protein.

[0075] The above food ingredients may be stored in a frozen state after being disassembled and washed. The method of cooking these ingredients is not particularly limited, and specifically, boiling, simmering, blanching, frying, steaming, stir-frying, baking, or a combination thereof may be applied.

[0076] The step of curing the above food ingredients may include the process of mixing the ingredients with a curing solution and then tumbling them.

[0077] The brine solution may be a commonly known brine solution, and specifically, may include one or more selected from the group consisting of water (purified water), isolated soy protein, corn starch, refined salt, and pepper powder. In this case, if the raw material is in a frozen state, the raw material may be mixed with the brine solution after undergoing the process of microwave high-frequency thawing, low-frequency thawing (Radio Frequency, RF), or natural thawing at room temperature.

[0078] The tumbling of the raw material mixed with the brine solution can be performed at a speed of 3 to 10 rpm for 20 to 50 minutes. As tumbling is performed under these conditions, the raw material and the brine solution can be uniformly mixed. Specifically, the tumbling can 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. As tumbling is performed under these conditions, the raw material and the brine solution can be uniformly mixed.

[0079] The step of aging the salted food raw material may include a process of storing the salted raw material obtained through the tumbling process at a low temperature. Specifically, the aging of the salted raw material may be accomplished by storing it in a cold storage warehouse at 0 to 10°C for 2 to 30 hours. Specifically, the aging of the raw material may be carried out by storing it in a cold storage warehouse at 0 to 10°C or 1 to 7°C for 2 to 30 hours, or for 5 to 25 hours. As aging is performed under these conditions, a soft aged raw material that has absorbed the salt solution well can be obtained. The aged raw material obtained in this way may further undergo a process of cutting it to the required size before powdering and battering.

[0080] The step of powdering and battering the aged food ingredients may include a process of coating the aged food ingredients with powder and then mixing them into a battering liquid, or a process of mixing the aged food ingredients into a dough in which the powder and battering liquid are mixed. The powder and the battering liquid may be those that are generally known. In this case, the amount of powder used may be 1 to 10 weight percent of the weight of the aged ingredients, and the amount of battering liquid used may be 10 to 40 weight percent of the weight of the aged ingredients.

[0081] The manufacturing method of the present application includes the step of frying a food ingredient coated with the batter to obtain a fried food.

[0082] Frying the food raw material coated with the above batter can be performed by an oil-water treatment known in the art. The conditions of the oil-water treatment may be adjusted according to the state and size of the powdered and battered raw material. To enhance the crispness of the surface of the fried food formed through the oil-water treatment, this oil-water treatment may be performed one or more times, specifically one to three times. For example, the oil-water treatment may include a process of immersing the food raw material coated with the above batter into oil having a temperature of 170 to 190°C, specifically 175 to 185°C, performing a first heat treatment and removing it, then immersing the raw material that underwent the first heat treatment back into the oil and performing a second heat treatment. The first and second heat treatments may be performed within 10 minutes.

[0083] 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.

[0084] The manufacturing method of the present application comprises the step of coating the surface of the fried food with the sauce composition of one aspect of the present application described above, and the step of coating the fried food with the sauce composition by spraying the sauce composition onto the fried food.

[0085] The above coating step may include spraying the sauce composition onto the fried food and mixing the sauce composition with the fried food, and examples of mixing methods may include a tumbling (rotation) method or a method using a conveyor belt, but are not limited thereto.

[0086] In one embodiment, coating the surface of the fried food with a sauce composition can be performed while tumbling (rotating) the fried food in a tumbler.

[0087] The above-mentioned fried food is placed into a tumbler and tumbled (rotated) while spraying a sauce composition onto the fried food to coat the surface of the fried food with the sauce composition.

[0088] These steps may include the process of introducing the fried food into the sauce coating facility, moving it along the facility line, and introducing the moved fried food into a tumbler and tumbling it.

[0089] Specifically, referring to FIG. 1, when a fried food (cooked food) is introduced into a sauce coating facility, it moves along the facility line and is introduced into a tumbler (10). Subsequently, the fried food (cooked food) introduced into the tumbler (10) can be tumbled by the rotation of the tumbler (10). At this time, the amount of fried food (cooked food) introduced can be automatically measured in real time through a system that controls the sauce coating facility.

[0090] The rotation speed of the above tumbler (10) is not specifically limited and can be adjusted according to the weight of the fried food (cooked food) being introduced.

[0091] In one embodiment, the rotational speed of the tumbler (10) may be 2 to 12 rpm. More specifically, the rotational 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. As the rotational speed of the tumbler (10) is within the above range, the sauce composition can be uniformly coated on the fried food (food) while minimizing the phenomenon of the fried food (food) sticking together.

[0092] In one embodiment, the tumbler (10) may be tilted to have a predetermined angle of inclination. Specifically, the angle of inclination (θ) of the tumbler (10) may be 2° to 10°. More specifically, the angle of inclination (θ) of the tumbler (10) may be 2° to 10°, 3° to 9°, 4° to 8°, 4° to 7°, 4° to 6°, 4.2° to 5.8°, 4.5° to 5.5°, or 4.8° to 5.3°. As the angle of inclination (θ) of the tumbler (10) is within the above range, the sauce composition can be uniformly coated on the fried food (food) while minimizing the phenomenon of the fried food (food) sticking together.

[0093] In this application, by using a spray application method, the sauce composition can be thinly coated on the surface of fried food.

[0094] In one embodiment, the spray pressure of the sprayed source composition may be 0.1 to 3.5 bar. Specifically, the injection pressure is 0.1 to 3.4 bar, 0.1 to 3.2 bar, 0.1 to 3 bar, 0.1 to 2.3 bar, 0.1 to 2.5 bar, 0.1 to 2.0 bar, 0.1 to 1.5 bar, 0.1 to 1.2 bar, 0.1 to 1 bar, 0.1 to 0.8 bar, 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, 0.2 to 2.0 bar, 0.2 to 1.5 bar, 0.2 to 1.2 bar, 0.2 to 1 bar, 0.2 to 0.8 bar, 0.3 to 3.4 bar, 0.3 to 3.2 bar, 0.3 to 3. It may be bar, 0.3 to 2.3 bar, 0.3 to 2.5 bar, 0.3 to 2.0 bar, 0.3 to 1.5 bar, 0.3 to 1.2 bar, 0.3 to 1 bar, 0.3 to 0.8 bar, or 0.4 to 0.8 bar.

[0095] As the spray pressure of the sauce composition is within the above range, the sauce composition can be smoothly supplied to the fried food and the sauce composition can be thinly coated on the surface of the fried food.

[0096] The spraying of the above source composition can be performed through a spray nozzle.

[0097] The above spray injection can be performed by controlling the injection conditions of the nozzle.

[0098] The conditions for spraying the above sauce composition are not particularly limited and can be adjusted according to the weight of the fried food introduced into the tumbler (10).

[0099] In one embodiment, the source composition may be sprayed through a spray nozzle (20).

[0100] The spray pressure of the source composition sprayed through the above spray nozzle (20) may be 0.1 to 3.5 bar. Specifically, the injection pressure is 0.1 to 3.4 bar, 0.1 to 3.2 bar, 0.1 to 3 bar, 0.1 to 2.3 bar, 0.1 to 2.5 bar, 0.1 to 2.0 bar, 0.1 to 1.5 bar, 0.1 to 1.2 bar, 0.1 to 1 bar, 0.1 to 0.8 bar, 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, 0.2 to 2.0 bar, 0.2 to 1.5 bar, 0.2 to 1.2 bar, 0.2 to 1 bar, 0.2 to 0.8 bar, 0.3 to 3.4 bar, 0.3 to 3.2 bar, 0.3 to 3. It may be bar, 0.3 to 2.3 bar, 0.3 to 2.5 bar, 0.3 to 2.0 bar, 0.3 to 1.5 bar, 0.3 to 1.2 bar, 0.3 to 1 bar, 0.3 to 0.8 bar, or 0.4 to 0.8 bar.

[0101] In one embodiment, the injection pressure of the source composition may be the pressure formed in the piping between the source supply tank and the spray injection nozzle.

[0102] In one embodiment, when spraying the sauce composition, air at a pressure of 1.0 to 4.0 bar may be injected into the supply line of the sauce composition along with the sauce composition. Specifically, when spraying, 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. As the air is injected within the pressure range, the sauce composition is sprayed finely and uniformly, thereby obtaining a fried food coated with the sauce composition to a required level.

[0103] In the present application, in the step of coating the surface of a fried food with the sauce composition described above, the sauce composition is heated to a certain temperature and then sprayed onto the fried food to coat it with the sauce composition.

[0104] The temperature of the source composition sprayed above is a temperature of 40℃ to 90℃, specifically a lower limit selected from the group consisting of 40℃, 45℃, 50℃, 55℃, 57℃, 58℃, 60℃, 62℃, 65℃, 67℃, 70℃, 72℃, 75℃, 77℃, 80℃, and 85℃; It may be a ratio of a range consisting of an upper limit selected from the group consisting of 90℃, 88℃, 86℃, 84℃, 82℃, 80℃, 75℃, 70℃, 67℃, 66℃, and 65℃, for example, 45 to 90℃, 50 to 90℃, 50 to 85℃, 55 to 90℃, 55 to 85℃, 55 to 80℃, 55 to 75℃, 45 to 80℃, 48 to 77℃, 51 to 74℃, 54 to 71℃, 60 to 70℃, 62 to 70℃, 64 to 70℃, or 66 to 70℃.

[0105] When the temperature of the sauce composition is within the above range, the sauce composition has a viscosity suitable for spraying, so the sauce composition can be uniformly sprayed onto fried food without causing nozzle clogging problems.

[0106] In one embodiment, the temperature of the source composition may be set by considering the Brix of the source composition and / or the ratio of sucrose in the source composition to achieve a viscosity suitable for spray application, for example, Y=aX+b (a=2.2, -130) where X (Brix) and Y (temperature, °C) are variables. <b<-100)의 관계식, 또는 X(Brix), Y(소스 조성물 내 자당의 비율), 및 Z(온도, ℃을 변수로 하여 작성되는 Z=aX+bY+c(a=1.5, b=0.79, -111<c<-56)의 관계식에 의해서 설정할 수 있다.

[0107] The temperature at which the above-mentioned source composition is coated may be 0°C to 50°C, specifically 0°C to 50°C, 0°C to 45°C, 0°C to 40°C, 5°C to 50°C, 5°C to 45°C, 5°C to 40°C, 10°C to 50°C, 10°C to 45°C, 10°C to 40°C, 10°C to 35°C, 15°C to 50°C, 15°C to 45°C, 15°C to 40°C, 15°C to 35°C, 20°C to 50°C, 20°C to 45°C, 20°C to 40°C, 20°C to 35°C, 25°C to 50°C, 25°C to 45°C, 25°C to 40°C, 25°C to 35°C, 30°C to 50°C, 30°C to 45°C, 30°C to 40°C, or 30°C to It may be 35℃, and the temperature at which the source composition is coated may be maintained in a temperature range lower than the temperature of the sprayed source described above.

[0108] If the temperature at which the sauce composition is coated is within the above range, the sauce composition can be uniformly sprayed onto the fried food and then adhere to the food.

[0109] The sauce composition sprayed onto the fried food may be the sauce composition of one aspect of the present application described above, and the sauce composition sprayed may be a sauce composition comprising sucrose and sugar alcohol, and the sauce composition may have one or more physical properties selected from the group consisting of a sugar content of 50-80 Brix, a viscosity of 11-15 cm (100g, 25℃, 30 sec), a moisture content of 5-45 wt%, and a pH of 4-6.

[0110] A specific description of the above-mentioned source composition is identical to that described in the source composition, which is one aspect of the present application described above; therefore, it is referred to therein and will not be described redundantly.

[0111] The step of coating with the above sauce composition may include spraying the sauce composition onto the fried food and mixing the sauce composition with the fried food, and examples of mixing methods may include a tumbling (rotation) method or a method using a conveyor belt, but are not limited thereto.

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

[0113] Specifically, the step of spraying the source composition may be performed simultaneously with the tumbling step or after the start of the tumbling step.

[0114] The step of coating with the above sauce composition can be applied such that the fried food has a sauce coating rate of 2 to 30% (Equation 1) so that the fried food can exhibit the required level of flavor and crispy texture. Specifically, the fried food has a coating rate of the sauce composition 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%, 5 to 12%, 5 to 10%, 5 to 9%, 6 to 20%, 6 to 18%, 6 to 15%, It can be applied to a concentration of 6 to 13%, 6 to 12%, 6 to 11%, 6 to 10%, or 6 to 9%.

[0115] The above source coverage rate refers to the value calculated by the following Equation 1.

[0116] [Equation 1]

[0117] Coverage rate (%) = (W1 - W0) / (W0)Y100

[0118] Among the above formula 1,

[0119] W1 is the weight (kg) of the fried food after coating with the above-mentioned sauce composition, and

[0120] W0 is the weight (kg) of the fried food before coating with the above-mentioned sauce composition.

[0121] In one embodiment, the time for coating the fried food with the sauce composition may vary depending on the spraying speed and coating rate of the sauce, but may be within 5 minutes based on the time the fried food passes through the sauce spraying device. Specifically, the sauce coating time of the fried food may be within 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, but is not limited thereto.

[0122] In one embodiment, the time for coating the fried food with the sauce composition may vary depending on the spraying speed and coating rate of the sauce, but may be within 5 minutes based on the time the fried food passes through the tumbler. Specifically, the sauce coating time of the fried food may be within 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, but is not limited thereto.

[0123] In one embodiment, the method of the present application may further include the step of freezing a fried food coated with a sauce composition.

[0124] The above freezing step may be a step of rapidly freezing fried food coated with a sauce composition.

[0125] The above rapid freezing may be performed by treating at a temperature of -45°C to -35°C for 1 minute to 80 minutes. Specifically, it may be performed by treating at a temperature of -45°C to -35°C for 1 minute to 80 minutes, 1 minute to 70 minutes, 1 minute to 60 minutes, or 1 minute to 50 minutes.

[0126] The above rapid freezing process can be carried out using a commonly known process.

[0127] Specifically, the rapid freezing may be carried out by transferring the sauce-coated fried food via a conveyor to a rapid freezing device at -45°C to -35°C and freezing the food to -10°C or lower by a cooling fan for 20 to 70 minutes. A sauce-coated fried food in a frozen state can be obtained through the rapid freezing.

[0128] The frozen food obtained above can be commercialized through post-processing, packaging, etc.

[0129] In another aspect of the present application, a frozen fried food coated with the above-described sauce composition is provided.

[0130] The above frozen fried food may provide a frozen fried food having a coating rate of a sauce composition according to Formula 1 below of 2 to 30%:

[0131] [Equation 1]

[0132] Coverage rate (%) = (W1 - W0) / (W0)Y100

[0133] Among the above formula 1,

[0134] W1 is the weight (kg) of the fried food after coating with the above-mentioned sauce composition, and

[0135] W0 is the weight (kg) of the fried food before coating with the above-mentioned sauce composition.

[0136]

[0137] In one embodiment, the fried food is

[0138] A step of applying a batter to the surface of the food ingredients;

[0139] A step of obtaining a fried food by frying a food ingredient coated with batter; and

[0140] The food may be manufactured by a manufacturing method comprising the step of coating the fried food with the sauce composition of the present application described above, wherein 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.

[0141] In one embodiment,

[0142] The step of applying a batter to the surface of the above food ingredients

[0143] A step of curing the above food ingredients;

[0144] A step of aging the above-mentioned salted food raw material; and

[0145] It may include the step of powdering and battering the aged food ingredients.

[0146] The specific description of the above-mentioned fried food is identical to that described in the method for manufacturing fried food, which is another aspect of the present application described above; therefore, it is referred to therein and will not be described redundantly.

[0147] The sauce composition coated on the above-described frozen fried food may be the sauce composition of one aspect of the present application described above, and the sauce composition may be a sauce composition comprising sucrose and sugar alcohol, and the sauce composition may have one or more physical properties selected from the group consisting of a sweetness of 50-80 Brix, a viscosity of 11-15 cm (100g, 25℃, 30 sec), a moisture content of 5-45 wt%, and a pH of 4-6.

[0148] A specific description of the above-mentioned source composition is identical to that described in the source composition, which is one aspect of the present application described above; therefore, it is referred to therein and will not be described redundantly.

[0149] The coating rate of the sauce composition in the above frozen fried food is 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%, 5 to 12%, 5 to 10%, 5 to 9%, 6 to 20%, 6 to 18%, 6 to 15%, 6 to 6 It can be applied to an amount of up to 13%, 6 to 12%, 6 to 11%, 6 to 10%, or 6 to 9%.

[0150] When the sauce application rate is within the range described above, the amount of sauce absorbed into the interior of 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, thereby significantly improving the crispy texture of the fried food.

[0151] In one embodiment, the fried food may be a food for a microwave, oven, or air fryer. Specifically, microwave cooking may be done using a microwave oven (1,000W or 700W), and the cooking time may be 1 minute to 5 minutes, 1 minute 30 seconds to 3 minutes, or 2 minutes to 3 minutes; oven or air fryer cooking may be set to a temperature of 130 to 200℃, 130 to 190℃, 130 to 180℃, 140℃ to 200℃, 140 to 190℃, 140 to 180℃, or 140 to 150℃, and may be cooked for 3 minutes to 20 minutes, 4 minutes to 18 minutes, 5 minutes to 15 minutes, 7 minutes to 13 minutes, 8 minutes to 12 minutes, 9 minutes to 12 minutes, or 10 minutes to 12 minutes.

[0152] By using the above cooking method, frozen fried food can be thawed, and the crispy texture of the fried food can be significantly improved.

[0153] The sauce composition of the present application can achieve a crispy texture and flavor of fried foods. However, the effects of the present application are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description below.

[0154] FIG. 1 is a drawing of a coating facility for coating food using a sauce composition for food coating according to one embodiment of the present application.

[0155] FIGS. 2a and 2b are drawings showing the results of evaluating the effect of the content of polyglycitol syrup on cooking quality in a sauce composition for food coating according to one embodiment of the present application.

[0156] The present application will be described in detail below by way of examples. However, the following examples are intended to specifically illustrate the present application, and the content of the present application is not limited by the following examples.

[0157]

[0158] Experimental Example 1: Preparation of sauce

[0159] The sauce was prepared using soy sauce (Sempio) (6-8 wt%), oyster sauce (Panda) (4-6 wt%), polyglycitol syrup (25-45 wt%), sugar syrup (0.2-1 wt%), sugar (20-40 wt%), thickener (maltodextrin, 1-8 wt%), Mifung (2-6 wt%), beef dashi (1-3 wt%), concentrated kelp extract (1-4 wt%), Brown Reaction sauce (3-10 wt%), and purified water (remainder) as ingredients. Specifically, the sauce was prepared as follows. First, soy sauce, oyster sauce, Brown Reaction sauce, and concentrated kelp extract were passed through an 8-mesh sieve and added to a mixing tank, after which polyglycitol syrup and sugar syrup were added. Subsequently, the measured powdered seasonings (Mifung, beef dashi, and sugar) were passed through a 6-mesh sieve and added to the mixing tank. When adding raw materials according to the process sequence, any lumps were thoroughly crushed and mixed, and the amount and speed of addition were carefully controlled. Subsequently, the mixture was sterilized at 90±2℃ for 5 minutes. The prepared sauce liquid underwent physicochemical, sensory, and visual inspections. Through physicochemical testing, it was confirmed that the prepared sauce liquid met the physical property ranges of Brix 50-80%, pH 4-6, and viscosity 11-15 cm (100g, 25℃, 30 seconds). The viscosity measurement was performed using a Bostwick consistometer (CSC Scientific Company, Inc.). Specifically, 100g of the prepared sauce was placed into the Bostwick consistometer without dilution under 25℃ conditions, and the length (cm) the sauce flowed over a period of 30 seconds was measured. After completing the physicochemical testing, the sauce liquid was cooled to 75±5℃ and then transferred to a service tank. The sauce was filled and packaged using a semi-automatic filling machine and stored in a cold storage warehouse (0-10℃), and was used for experiments as needed.

[0160]

[0161] Experimental Example 2: Comparison of Physical Properties of Homemade Sauce and Commercially Available Sauce and Comparative Evaluation of Effects on Crispness

[0162] The key physicochemical characteristics of food coating sauces are brix and moisture content; the higher the brix and the lower the moisture content of the sauce, the longer the crispness retention period of the coated sauce can be expected. To evaluate the physicochemical characteristics of the prepared sauces, four sauces of Examples 1 to 4 were prepared by preparing a base sauce and adding purified water to it, with the Brix content of the sauces ranging from 50 Brix to 80 Brix, respectively.

[0163] Specifically, the above basic sauce was prepared by adding 6.5 parts by weight of soy sauce, 5.1 parts by weight of oyster sauce, 32 parts by weight of polyglycitol syrup, 0.25 parts by weight of honey, 8.2 parts by weight of brown reaction sauce, 3 parts by weight of concentrated kelp extract, 30 parts by weight of white sugar, 4.1 parts by weight of Mifung, 2 parts by weight of beef dashi, 5.7 parts by weight of maltodextrin, 0.15 parts by weight of Steviten Fresh, and the remainder being purified water, based on 100 parts by weight of the total sauce.

[0164] The sauce (50 Brix) of Example 1 was prepared with 48 wt% of base sauce and 52 wt% of purified water, the sauce (60 Brix) of Example 2 was prepared with 74 wt% of base sauce and 26 wt% of purified water, the sauce (70 Brix) of Example 3 was prepared with 94 wt% of base sauce and 6 wt% of purified water, and the sauce (80 Brix) of Example 4 was prepared by heating 100 wt% of base sauce to remove 5 wt% of moisture.

[0165] In this way, sauces with different Brix values ​​were compared with commercially available general sauces, Comparative Example 1 sauce (Cheongwoo Foods Co., Ltd.) and Comparative Example 2 sauce (Itswell Co., Ltd.), in terms of Brix (%) and moisture content (see Table 1).

[0166] Sauce Type Brix (%) Moisture Content (Weight%) Example 1 50 35.3 Example 2 60 27.1 Example 3 70 10.8 Example 4 80 7.1 Comparative Example 1 (Commercial Sauce) 50 51.6 Comparative Example 2 (Commercial Sauce) 45 55.7

[0167] Experimental results confirmed that as the brix (%) of the prepared sauce increased, the moisture content decreased inversely. Furthermore, even though the sauce of Example 1 had the same brix content (50%) as a commercially available general sauce, the moisture content of the sauce of Example 1 was found to be 35.3 wt%, which was significantly lower than the 51.6 wt% of the commercially available general sauce. To evaluate the correlation between the physicochemical characteristics of these coating sauces and crispiness, a sensory evaluation of crispiness preference was conducted according to the brix (%) range. Sauce-coated fried chicken was prepared by coating fried chicken coated with batter using the same brush-coating method with sauces having a Brix content of 50-80% (Examples 1 to 4) and a commercially available sauce (Comparative Example 1). A sensory evaluation was conducted on the sauce-coated fried chicken, in which 30 sensory evaluators evaluated crispiness preference and overall preference using a 5-point scale. As a result of the sensory evaluation, the preference for crispiness of the fried chicken products coated with the coating sauces of Examples 1 to 4 was evaluated to be superior to that of the fried chicken products coated with a commercially available general sauce (Comparative Example 1) (see Table 2). Consequently, it was confirmed that the brix (%) and moisture content of the sauce act as key factors in maintaining crispiness, and that the effect can be further maximized when the two factors work together.

[0168] Sauce Type Comparison Example 1 Example 1 Example 2 Example 3 Example 4 Brix (%) 50 50 60 70 80 Preference for crispness of batter 3.6 4 3.6 8 3.9 3 3.7 9 3.89 Product preference 3.6 8 3.5 7 3.7 5 3.7 7 4.11

[0169] Experimental Example 3: Evaluation of the Effect of Polyglycitol Syrup Content in Sauce on Cooking Quality

[0170] Considering the characteristics of the coating sauce, the effect of the sauce composition on cooking quality was evaluated.

[0171] First, based on 100 parts by weight of the total sauce, 7 parts by weight of soy sauce, 5 parts by weight of oyster sauce, 0.5 parts by weight of honey, 8 parts by weight of Brown Reaction, 3 parts by weight of concentrated Damascus extract, 30 parts by weight of sugar, 4 parts by weight of Mipoong, 2 parts by weight of beef dashida, 25-39 parts by weight of polyglycitol syrup, and the remainder was further added as high fructose corn syrup or purified water to prepare the sauce.

[0172] Specifically, the sauces of Examples 5 to 7 and Comparative Example 3 were prepared by varying the polyglycitol syrup and high fructose content. For every 100 parts by weight of the total sauce, Example 5 was prepared by adding 25 parts by weight of polyglycitol syrup and 14 parts by weight of high fructose, Example 6 by adding 32 parts by weight of polyglycitol syrup and 7 parts by weight of high fructose, Example 7 by adding 39 parts by weight of polyglycitol syrup and 0 parts by weight of high fructose, and Comparative Example 3 by adding 7 parts by weight of polyglycitol syrup and 32 parts by weight of high fructose.

[0173] The sauces prepared in Examples 5 to 7 and the sauce of Comparative Example 3 were applied to fried chicken in equal amounts, and then cooked at 140-180°C for 10 minutes using two different air fryer models (Philips HD9860 / T-Standard The Airfryer Plus AFG-1702T22) to compare and evaluate the quality (degree of carbonization). As a result of the evaluation, it was confirmed that the degree of carbonization decreased significantly as the polyglycitol content increased and the high fructose content decreased (see Figs. 2a and 2b, Table 3). Consequently, this confirms that the ratio of polyglycitol and high fructose content in the sauce is a major factor that significantly affects cooking quality.

[0174] Source Type Polyglycitol Syrup High Fructose Quality (Degree of Carbonization) Example 5 25 wt% 14 wt% Good (Average) Example 6 32 wt% 7 wt% Excellent (Low) Example 7 39 wt% 0 wt% Very Excellent (Very Low) Comparative Example 37 wt% 32 wt% Poor (Very High)

[0175] Experimental Example 4: Evaluation of the Effect of Maltodextrin Content in Sauce on Crispness Intensity and Hobbies

[0176] To maintain the crispness of the fried product even after sauce coating, maltodextrin was added to the sauce to enhance crispness. To evaluate the correlation between maltodextrin content and crispness, a sensory evaluation was conducted on crispness intensity and preference.

[0177] First, based on the total sauce, 7% by weight of soy sauce, 5% by weight of oyster sauce, 0.3% by weight of honey, 8% by weight of Brown Reaction, 3% by weight of concentrated kelp extract, 30% by weight of sugar, 4% by weight of Mifung, and 2% by weight of beef dashi were mixed with polyglycitol syrup and maltodextrin, and the remainder was mixed with purified water to prepare the sauce.

[0178] Sauces containing 3-8 wt% maltodextrin based on the total sauce (Examples 8, 9, and 10) and sauce containing 1 wt% maltodextrin (Comparative Example 4) were coated onto chicken fried in the same manner, and a sensory evaluation using a 5-point scale was conducted with 15 sensory evaluators. As a result of the evaluation, the crispiness intensity increased as the maltodextrin content increased, and the sauces containing 3-8 wt% maltodextrin recorded higher scores in crispiness preference than the sauce containing 1 wt% maltodextrin (see Table 4). Consequently, it was confirmed that the maltodextrin content acts as a very important factor in maintaining crispiness.

[0179] Comparison of Sauce Types Example 4 Example 8 Example 9 Example 10 Maltodextrin (Weight%) 1 Weight% 3 Weight% 5.7 Weight% 8 Weight% Polyglycitol Syrup (Weight%) 38 Weight% 36 Weight% 33.3 Weight% 31 Weight% Coating Crispness Intensity 3.3 3.7 3.7 3.9 Coating Crispness Preference 3.5 3.9 3.8 3.8 Overall Preference 3.7 4.1 4.0 3.9

[0180]

[0181] Experimental Example 5: Sensory evaluation according to the manufacturing and processing method of sauce-coated chicken

[0182] (1) Spray coating

[0183] After preparing the coating sauce, the following manufacturing process was performed to apply the coating process to the fried chicken. The raw chicken breast meat was completely thawed using RF (5000±1000v, 55±10kW, 25±25 min) and natural thawing. Then, ingredients including 26g of water, 0.6g of isolated soy protein, 0.6g of corn starch, 0.18g of refined salt, and 0.03g of pepper powder were mixed and the mixture was tumbled to marinate it. Tumbling was performed for 30 minutes at a speed of 5-7 RPM, after which the meat was aged in a cold storage for 6-24 hours. Once the aging was complete, the marinated raw meat was cut into pieces of 17.5±2.5g, and then powdered and battered using the prepared powder (cake flour) and battering liquid (Gourmet Crunch Wing Batter). Powder was used at a weight ratio of 1 to 10% by weight relative to the weight of the cured meat, and batter at a weight ratio of 30 to 45% by weight relative to the weight of the cured meat. Immediately after powdering and battering, heat treatment was performed at a deep-frying temperature of 180±5℃ for 60 seconds in the first stage and 240 seconds in the second stage. After the heat treatment was completed, sauce coating was carried out using a tumbling method. At this time, the sauce introduced into the sauce tank was heated to a sauce temperature of 60℃ before spraying, and air at a pressure of 1.5 bar to 3.5 bar was injected along with the sauce to ensure a fine spray of the sauce. The amount of product input was automatically measured in real-time, and the sauce was sprayed while adjusting the spray pressure in proportion to the product weight. The pressure parameter was set to 0.4 to 0.8 bar, the tumbling speed to 6 to 8 RPM, and the tumbler angle to a slope of 4 to 5 degrees. The sauce coating process conditions are shown in Table 5 below. A drawing of the sauce coating equipment is shown in Fig. 1. The final coated product has an optimal sauce coverage rate of 7.5 ± 1.5%. The product was coated by finely spraying the sauce, then frozen and packaged.

[0184] Tumbler rotation speed 6.5 RPM, Angle 5°, Temperature 70℃ (Setting) / 40℃ (Actual), Spray pressure 0.4 - 0.8 Bar, Air 1.5 - 3 Bar, Temperature 60 - 70℃

[0185] (2) Immersion coating

[0186] The fried chicken and sauce were prepared in the same way as in the spray coating experiment above, but during the final sauce application process, the sauce was applied using the conventional immersion method instead of the tumbling method (Example 11). In this case, the same sauce was used in both the spray coating method and the immersion coating method, with only the sauce application process being different.

[0187] (3) Sensory evaluation results according to the sauce coating process

[0188] Sensory evaluations were conducted on sauce-coated fried food prepared by a spray coating method applying the aforementioned tumbling method and sauce-coated fried food prepared by an immersion method. The frozen product prepared by the aforementioned spray coating method and the frozen product prepared by the aforementioned immersion coating method were each placed in an air fryer and cooked at 140°C for 11 minutes. Sensory evaluations were performed on the cooked products using a 5-point scale with 40 sensory evaluators. As a result of the sensory evaluation, the chicken prepared by the spray coating method applying the tumbling method received high scores in all categories of crispiness preference, overall preference, and product preference, demonstrating superior quality compared to the chicken prepared by the immersion coating method. In Table 6, the food prepared by the spray coating method is Example 11, and the food prepared by the immersion coating method is Comparative Example 5. In Example 11 and Comparative Example 5, the same sauce was used, and only the coating method was different.

[0189] Comparison of Manufacturing Methods Example 5 Example 11 Coating Crispness Preference 2.7 4.1 Overall Preference 3.3 3.8 Product Preference 20% 80%

[0190]

[0191] Experimental Example 6: Comparative sensory evaluation with commercially available sauce-coated chicken products

[0192] (1) Commercially available sauce-coated chicken products

[0193] Gourmet Boneless Crispy Chicken Sweet Honey is a commercially available similar sauce-coated product, and this was selected as a control group to compare and evaluate the sensory properties of the product manufactured by the method described above. In Example 5, the product was prepared by frying, coating with sauce, and then freezing. The manufacturing process of the commercial product was similar to the manufacturing process described in Experimental Example 5, but the product was prepared by frying, immersing in sauce, then encasing and freezing.

[0194] (2) Results of sensory comparison evaluation with commercially available sauce-coated chicken products

[0195] A sensory evaluation was conducted on Comparative Example 6, a commercially available sauce-coated chicken product prepared by an immersion-type sauce coating method, and Example 11, a sauce-coated product prepared using a micro-spray and tumbling method. The sensory evaluation was performed on 40 sensory evaluators using a 5-point scale. The frozen products of Comparative Example 6 and Example 11 were placed in an air fryer and cooked at 160°C for 13 minutes (Comparative Example 6) or 140°C for 11 minutes (Example 11) to conduct the sensory evaluation. As a result of the sensory evaluation, the product of Example 11 showed superiority over the product of Comparative Example 6 in terms of preference for crispiness, with a higher score. In addition, the product of Example 11 showed superior results compared to the product of Comparative Example 6 in terms of overall preference and product preference. In Table 7 below, Comparative Example 6 is a commercially available product coated with sauce using an immersion method, while Example 11 is a product coated with sauce using a tumbling and spraying method.

[0196] Comparison of Manufacturing Methods Example 6 Example 11 Coating Crispness Preference 3.8 4.2 Overall Preference 3.6 4 Product Preference 31% 69%

[0197] Through the above examples, it was confirmed that the sauce composition of the examples of the present application can achieve the crispy texture and flavor of fried food.

[0198] Although representative embodiments of the present application have been described above by way of example, the scope of the present application is not limited to such specific embodiments, and those skilled in the art will be able to make appropriate modifications within the scope described in the claims of the present application.

Claims

1. A sauce composition for coating fried foods comprising sucrose and sugar alcohols.

2. In Claim 1, The above source composition is A sauce composition for coating fried foods having one or more physical properties selected from the group consisting of a sugar content of 50-90 Brix, a viscosity of 11-15 cm (100g, 25℃, 30 sec), a moisture content of 5-45 wt%, and a pH of 4-6.

3. In Claim 1, A sauce composition for coating fried foods, wherein the sugar alcohol is one or more selected from the group consisting of reduced starch syrup, erythritol, xylitol, lactitol, maltitol, isomaltitol, sorbitol, and polyglycitol.

4. In Claim 3, A sauce composition for coating fried foods, wherein the content of the sugar alcohol is 10 to 45 weight percent based on the weight of the sauce composition.

5. In Claim 1, A sauce composition for coating fried foods, further comprising a thickening agent.

6. In Claim 5, A sauce composition for coating fried foods, wherein the above-mentioned thickener is starch, gum, cellulose derivative, or dextrin.

7. In Claim 6, A sauce composition for coating fried foods, wherein the content of the above-mentioned thickener is 1 to 10 weight percent relative to the weight of the sauce composition.

8. In Claim 1, A sauce composition for coating fried foods, wherein the sucrose content is 5 to 40 weight%.

9. A frozen fried food coated with a sauce composition of any one of claims 1 to 8, wherein Frozen fried food having a coating rate of 2 to 30% of the sauce composition according to Formula 1 below: [Equation 1] Coverage rate (%) = (W1 - W0) / (W0)Y100 Among the above formula 1, W1 is the weight (kg) of the fried food after coating with the above-mentioned sauce composition, and W0 is the weight (kg) of the fried food before coating with the above-mentioned sauce composition.

10. A step of applying a batter to the surface of the food ingredients; A step of obtaining a fried food by frying a food ingredient coated with batter; and A step of coating the surface of a fried food with a sauce composition described in any one of claims 1 to 8, 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; A method for manufacturing fried food including 11. In Claim 10, A method for manufacturing fried food, wherein coating the surface of the fried food with a sauce composition is performed while tumbling the fried food in a tumbler.

12. In Claim 10, A method for manufacturing a fried food, wherein the spray pressure of the sauce composition sprayed above is 0.2 to 3.5 bar.

13. In Claim 10, The step of applying a batter to the surface of the above food ingredients A step of curing the above food ingredients; A step of aging the above-mentioned salted food raw material; and Step of powdering and battering the above-mentioned aged food ingredients; A method for manufacturing fried food, comprising 14. In Claim 10, A method for manufacturing fried food, further comprising the step of freezing the fried food coated with a sauce composition.

15. In Claim 10, A method for manufacturing a fried food, wherein the above food ingredient is selected from the group consisting of chicken, pork, beef, fish meat, and plant protein ingredients.

16. In Claim 10, A method for manufacturing a fried food, wherein the coating rate of a sauce composition according to Formula 1 below is 2 to 30%: [Equation 1] Coverage rate (%) = (W1 - W0) / (W0)Y100 Among the above formula 1, W1 is the weight (kg) of the fried food after coating with the above-mentioned sauce composition, and W0 is the weight (kg) of the fried food before coating with the above-mentioned sauce composition.

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