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KR-102962246-B1 - Batter mix for seasoned chicken powder and method of manufacturing the same

KR102962246B1KR 102962246 B1KR102962246 B1KR 102962246B1KR-102962246-B1

Abstract

The present invention relates to a batter mix for seasoned chicken powder and a method for manufacturing the same, and in particular, to a batter mix for seasoned chicken powder and a method for manufacturing the same that can maintain its original taste even during long-term distribution or storage, can maintain a crispy texture for a long time without the batter of the chicken becoming soggy even after time has passed since cooking, can prevent the chicken from becoming dry by minimizing the loss of juices from the chicken, and can maintain the same quality for a long time by extending the freshness retention period and shelf life.

Inventors

  • 신동욱

Assignees

  • (주)한국일오삼

Dates

Publication Date
20260511
Application Date
20250822

Claims (6)

  1. A base composition preparation step of preparing a base composition by mixing aluminum ammonium sulfate, sodium bicarbonate, and corn starch; A functional composition preparation step comprising: preparing a citrus extract mixture by mixing 1 to 3 parts by weight of ascorbic acid, 1 to 2 parts by weight of lactic acid, 1 to 2 parts by weight of citric acid, and 5 to 10 parts by weight of distilled water with 70 to 80 parts by weight of a citrus extract obtained through a citrus extract extraction step; and further preparing a functional composition by mixing 60 to 70 parts by weight of dextrin and 4 to 6 parts by weight of gum arabic with 20 to 40 parts by weight of the prepared citrus extract mixture. A mixing step of mixing a main ingredient composed of flour and starch, the base composition and the functional composition; A stirring step for stirring the mixture that has undergone the above mixing step; and A method for manufacturing a batter mix for seasoned chicken powder, characterized by comprising a packaging step of packaging a mixture that has undergone the stirring step described above.
  2. In paragraph 1, The above base composition preparation step is, A method for preparing a batter mix for seasoned chicken powder, characterized by mixing 20 to 30 parts by weight of corn starch, 7 to 10 parts by weight of ammonium alum, and 7 to 10 parts by weight of sodium bicarbonate to prepare a base composition.
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  5. In paragraph 1, The above mixing step is, A method for manufacturing a batter mix for seasoned chicken powder, characterized by mixing 85 to 95 parts by weight of a main ingredient mixed with flour and starch, 4 to 10 parts by weight of a base composition, and 1 to 5 parts by weight of a functional composition.
  6. A batter mix for seasoned chicken powder characterized by being manufactured by any one of the manufacturing methods of claims 1, 2 and 5.

Description

Batter mix for seasoned chicken powder and method of manufacturing the same Batter mix for seasoned chicken powder and method of manufacturing the same The present invention relates to a batter mix for seasoned chicken powder and a method for manufacturing the same, and in particular, to a batter mix for seasoned chicken powder and a method for manufacturing the same that can maintain its original taste even during long-term distribution or storage, can maintain a crispy texture for a long time without the batter of the chicken becoming soggy even after time has passed since cooking, can prevent the chicken from becoming dry by minimizing the loss of juices from the chicken, and can maintain the same quality for a long time by extending the freshness retention period and shelf life. Generally, whole chicken refers to a dish in which a whole chicken is coated in batter such as flour and deep-fried in high-temperature oil, or grilled or baked in an oven. Deep-frying is the most common method, and while whole chicken literally refers to a dish in which a whole chicken is deep-fried in oil, another frying method in which the chicken is cut into even pieces and fried is also called chicken. As cooking methods for whole roast chicken have been modernized and the variety of fried chicken has greatly increased, consumers have virtually lost the distinction between the two; they simply use the same names for the dishes selectively for their convenience. In addition, chicken is broadly classified into fried chicken and seasoned chicken depending on whether or not seasoning is added when consumed. Fried chicken refers to pure fried chicken itself fried in high-temperature oil, while seasoned chicken is one of the representative fried chicken dishes developed in Korea, referring to a dish made by adding seasoning to fried chicken. In particular, seasoned fried chicken is characterized by its spicy and sweet flavor and is gaining popularity as a snack or accompaniment to alcohol, primarily among consumers who are not accustomed to the greasy taste of fried chicken. Looking at the typical cooking method for seasoned fried chicken as described above, first, the chicken is cut into bite-sized pieces and seasoned with salt, pepper, rice wine, etc. Then, a batter mix is evenly coated onto the prepared chicken, and it is fried in high-temperature oil for a certain period of time. After frying, the chicken is placed on a kitchen towel or strainer to drain the oil and make fried chicken, which is then tossed in the prepared seasoning to ensure the sauce is evenly absorbed, thereby completing the seasoned fried chicken. However, conventional batter mixes have fundamental limitations in maintaining the freshness and extending the shelf life of chicken products. This is because they lack adequate defense mechanisms against microbial growth and rancidity, and they are vulnerable to the proliferation of residual microorganisms even after cooking or external microbial contamination during storage, leading to rapid quality degradation. In addition, chicken cooked using conventional batter mix showed a pronounced phenomenon where the crispness of the batter decreased and it became soggy over time. This was because the batter had low resistance to moisture absorption and oil rancidity, and it also entailed a problem of sensory quality deterioration where the chicken became dry due to a lack of ability to retain internal juices. The present invention is described in detail below. Where in the detailed description of the invention or the claims, when one component is described as "comprising" another component, this shall not be interpreted as being limited to being composed solely of said component unless specifically stated otherwise, but shall be understood as potentially including other components. The batter mix for seasoned chicken powder according to the present invention is produced by mixing a base composition prepared through a base composition preparation step and a functional composition prepared through a functional composition preparation step. The method for manufacturing the batter mix for seasoned chicken powder according to the present invention will be described in detail below. Base composition preparation step In the base composition preparation step, aluminum ammonium sulfate, sodium bicarbonate, and corn starch are mixed to prepare the base composition. Aluminum ammonium sulfate is an ammonia-based synthetic leavening agent in the form of colorless crystals or white powder. Ammonium alum reacts with sodium bicarbonate to produce carbon dioxide gas. Because it dissolves slowly in water, it generates gas over a long period, continuously aiding the expansion of the batter and giving the fried food a crispy texture. In addition, since the aqueous ammonium alum solution is acidic with a pH of 4.2, it controls the acidity of the batter mix, which affects the quality and texture of the final product, and contributes to lo