FOOD SAUCE COMPOSITION FOR IMPARTING CRISPINESS AND EATING CONVENIENCE, AND FOOD PREPARATION METHOD USING SAME

The present application relates to a food sauce composition for imparting crispiness and eating convenience, and a food preparation method using same. The sauce composition of the present application has high sugar content and high viscosity, and thus, if fried food is coated with the composition, t...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	BAK, Seung Wook, KIM, Sung Hee, PARK, Jong Se, KIM, Ji Min, RYU, Dong Kul, HAN, Jae Hwi
Format:	Patent
Sprache:	eng ; fre ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present application relates to a food sauce composition for imparting crispiness and eating convenience, and a food preparation method using same. The sauce composition of the present application has high sugar content and high viscosity, and thus, if fried food is coated with the composition, the amount of sauce or moisture included in the sauce, to be absorbed or transferred into the fried food or batter, is minimized, and most of the sauce is positioned on the outermost surface of the batter. Therefore, fried food is prevented from becoming soggy and can be imparted with a crispy texture and flavor. In addition, fried food coated with the sauce of the present application can be eaten more conveniently by consumers since a step of mixing the fried food with a separate sauce can be omitted. La présente invention concerne une composition de sauce alimentaire pour conférer une croustillance et une commodité de consommation, et un procédé de préparation d'aliment utilisant celle-ci. La composition de sauce de la présente invention a une teneur en sucre élevée et une viscosité élevée et, ainsi, si un aliment frit est revêtu de la composition, la quantité de sauce ou d'humidité incluse dans la sauce, à absorber ou à transférer dans l'aliment frit ou la pâte à frire, est réduite au minimum, et la majeure partie de la sauce est positionnée sur la surface la plus à l'extérieur de la pâte à frire. Par conséquent, un aliment frit est empêché de devenir mou et peut avoir une texture et une saveur croustillantes. De plus, un aliment frit revêtu de la sauce de la présente invention peut être consommé plus commodément par des consommateurs étant donné qu'une étape de mélange de l'aliment frit avec une sauce séparée peut être omise. 본 출원은 바삭함 및 취식 편의성을 부여하는 식품용 소스 조성물 및 이를 이용한 식품의 제조방법에 관한 것이다. 본 출원의 소스 조성물은 고당도 및 고점도를 가짐으로써 튀김식품에 코팅한 경우, 소스나 소스에 포함된 수분이 튀김식품 또는 튀김옷의 내부로 흡수되거나 전이되는 양이 최소화되고, 소스의 대부분이 튀김옷의 최외각 표면에 위치하게 된다. 이로 인해, 튀김식품이 눅눅하게 되는 것을 방지하고, 튀김식품의 바삭한 식감 및 풍미를 구현할 수 있다. 또한, 본 출원의 소스 코팅된 튀김식품은 튀김식품에 별도의 소스를 버무리는 단계를 생략할 수 있어 소비자 취식의 편의성도 증진시킬 수 있다.