KR0140150B1 - Process for the preparation of forzen potato ball - Google Patents

Abstract

The present invention relates to a method for producing potato snacks, which includes potatoes as a main ingredient, by gradually adding pre-dissolved edible oil while stirring α powdered potato flour, grain flour, and refined salt into a blender, so that oils are uniformly coated on each powder, and then purified water. Preparing a shell by mixing and mixing the cuboid potatoes; Filling and molding into the shell material in a molding machine by selecting one from the group of the inclusion material consisting of sweet red beans, tomato ketchup, liquid chocolate, strawberry jam, cream, processed cheese and pizza sauce; Applying the batter liquid to the molded product and then frying by applying 2 to 15% of the weight of the finished product to α-potato powder; It relates to a method for producing a frozen potato ball consisting of a step of deoiling and cooling and freezing to -40 ℃ or less.

In addition, the shell material may be added to the hardening gum to improve the texture of the finished product, the edible oil is characterized in that the use of lungji Shorting: margarine = 2: 1 to suppress the elution of the colloidal molecules from the potato.

Description

Method of manufacturing frozen potato balls

The present invention relates to a method for producing potato snacks, which is mainly made of potatoes, and more specifically, α-dried potato powder is mixed with subsidiary materials such as cereals, starches, hardened gums, and the like to form shell materials, and various kinds of contents. It relates to a manufacturing method for snacking potatoes by injecting the inside of the shell and fried after freezing.

As is well known, potatoes are a kind of root vegetable (paper) and contain large amounts of carbohydrates, proteins and minerals (particularly calcium), and are very familiar to most people due to their excellent taste and nutrition. Applications are also well known.

Looking at the prior art of the conventional method for processing potatoes, domestic patent publication No. 83-2027 (“Method of processing snack foods using potatoes”) is boiled in boiling broth for 5 to 10 seconds to simmer the sliced potatoes and the water content is 10 A method of improving the permeability and oil permeability of the pores by improving the oil permeability by frying it for 8 to 12 seconds in a water of 170 to 190 ° C., dried to ˜15%, was disclosed in Korean Patent Publication No. 91-6619 (“Frozen potatoes Method of manufacturing potato chips using the same method ”) is a method of manufacturing potato chips using potato, in order to improve the texture of the potato, the surface-washed potatoes of artificial chemicals such as ultraphosphate, citric acid, ascorbic acid, etc. After immersing in the addition mixture, it was rapidly frozen to -40 ° C or lower, and stored at -20 ° C to thaw at 30 to 80 ° C.

However, all of the above-described prior inventions are merely a method of frying potatoes thinly, and in particular, the method of Patent Publication No. 83-2027 prevents flaws during the frying process, that is, prevents oil from splashing out or excessive consumption of oil. In order to improve the permeability of oil, it is to be slightly boiled in broth with added salt of about 1%, which is not related to the structure of the potato itself, and the invention of Patent Publication No. 91-6619 is a solution of ultraphosphate or the like. By dipping the potato in to prevent discoloration of the raw potato produced during thawing of frozen potatoes and improve the texture of the chip when processing into potato chips, the method of processing the raw potato potato in the previous step to manufacture potato chips This was not only the whole process of potato processed foods.

On the other hand, potatoes vary slightly depending on the varieties, but there are a lot of viscous potatoes and when processed industrially, there are many changes in the inherent properties of potatoes according to various process conditions. In other words, during processing (particularly in the process of blending), viscous colloidal starch particles seep out of the cells and bind to each other like grass to significantly lower the processing aptitude of the potato.

In Western countries, in order to minimize the change in physical properties during processing, the potato of Russell Burbank, which is industrially cheap and has relatively little change in physical properties, is used, or if the mixing process is shortened, the cells are destroyed during processing and the starch particles are destroyed. Much attention is paid to not seep.

In Korea, however, some Russell Burbank varieties are introduced and cultivated, but they lose their inherent characteristics due to soil and climate effects and are harvested as viscous potatoes. There was a disadvantage, and because of the technical difficulties that the processing method using potatoes is also very difficult to industrially reluctant to use.

Accordingly, the present invention is different from the methods described above, the α- potato potato powder (or α- potato potato flakes) as the main raw material and coated with edible oil and fat, the colloidal starch particles eluted from the inside of the cell during processing By finely coating the oil to inhibit the dissolution of colloidal starch particles even during long-term processing to maintain a unique potato texture, and to improve the mechanical formability.

In the present invention, in general, when eating fried potatoes, tomato ketchup or other spices are eaten together, in order to reduce the inconvenience of preparing them separately, various inclusions (red bean, cheese, strawberry jam, cream, ketchup, pizza sauce) , Chocolate, etc.) into the outer shell material to enjoy the harmonious taste of potatoes and inclusions at the same time and to be easily ingested.

At the same time, the types of snacks composed of inner and outer materials are steamed bread, glutinous rice cake, and spore dumplings. Its purpose is to further diversify its uses to enrich and diversify the diet.

In addition, the present invention, in order to improve the point that the outer part becomes wet when left at room temperature for a certain time after cooking most fried products, mixing vegetable hardening oil and hardening gums when making the shell material and coating bread powder on the surface Instead, it aims to maintain or improve the coarse texture of the native potato even after several hours after cooking by using α-ized potato flour.

In the present invention, the α-ized potato powder used as a main raw material is stripped of raw potatoes, steamed to be α-formed, and then crushed, and dried in a drum-type dry state by mixing subsidiary materials such as salt, MSG (Mono sodiumglutamate) and whey. As water, only water is poured back into the state of cooked potatoes.

In addition, edible shortening or margarine may be used as an edible paper for suppressing the elution of the colloidal starch particles of the potato or to improve the texture of the potato. There is a crisp texture of the fried product.

In addition, in order to improve the texture of the product, the present invention also adds a curing gum, which mainly uses methyl cellulose (Methyl Cellulose). It has the characteristic to In addition to methyl cellulose, curtlan, sodium alginate, konjac, etc. may be used as the curing gum.

Such a manufacturing method of the present invention will be described in detail for each process as follows.

1) First step: pretreatment of raw materials (production of α potato potato powder)

After washing and peeling the potato to remove the irreversible part, dicing into 1 ~ 10mm cube, steaming with steam, and cooling to room temperature using a cooling fan.

The steaming temperature should be 90 ~ 99 ℃, and the steaming time should be about 10 ~ 15 minutes. If you increase the cooking time to 15 minutes or more, the luxury is too advanced and the flavor of the finished product is reduced.

2nd step: Manufacture of shell material

When the outer skin material is 100%, edible oil and fat are prepared by dissolving 5 ~ 40% α-dehydrated potato powder, 2.6 ~ 20% grain flour, 0.1 ~ 0.5% refined salt, and 0.01 ~ 0.5% hardened gum in a blender and stirring it in advance. : Margarine = 2: 1) is slowly added 2-10% so that the oil is uniformly coated on each powder.

Methyl cellulose is used as the gum for curing, and 1 ~ 8% of α starch, 1.5 ~ 8.0% of potato starch, and 0.1 ~ 4.0% of soy protein are separated.

For the coating of edible oil and fat, use a general vertical mixer, the rotation speed is 80 ~ 150rpm, the mixing time is suitable 2 ~ 10 minutes.

12 ~ 42% of purified water at 1 ~ 40 ℃ is added and stirred. When the potato tissue comes out with its own powder, 5 ~ 60% of diced steamed potatoes are mixed and mixed for 10 seconds to 1 minute.

3) Third step: filling and molding of the inner material

When the outer covering material is 100%, the inner packaging material of 5-20% weight is separately put into the molding machine together with the outer packaging material, and filled into the outer packaging material and molded into 15 to 100 g of each.

The inclusions include red beans, tomato ketchup, liquid chocolate, strawberry jam, cream, processed cheese, and pizza sauce.

Such inclusions may not be filled into the envelopes in some cases respecting consumer preferences.

4th step: application of fried food

After applying the batter liquid to the molding, apply 2 ~ 15% (relative to the finished product weight) of α-potato powder. It is intended to improve the texture, color and flavor of the finished product.

5th Step: Frying

After molding, fried potato balls coated with fried clothes in cooking oil.

The temperature of frying is suitable for 150 ~ 200 ℃, and the frying time is 0.5 ~ 5 minutes.

6) 6th step: Deoiling and cooling

If oil remains on the surface of the product after frying, it is sufficiently deoiled to improve the taste deterioration and long-term storage becomes difficult due to the rancidity of the oil, and the forced-ventilated fan until the temperature of the product surface is around 30 ℃. Cool using.

Deoiling is the amount of oil that does not adhere to the surface of the fried product.

7) Step 7: Frozen

The product which passed the above process is hardened by rapid freezing to the temperature below -40 degreeC.

Refrigeration is one of the most effective storage methods to stop maturation as well as killing the microorganisms at the same time as the aging effect is stopped compared to room temperature or low temperature (refrigeration).

After the freezing process, ultra-fine ice particles are determined, so that there is no destruction and deterioration of tissues and can be kept intact.

The product according to the present invention is packaged in a tray or a bag to be stored and stored in a freezer at -18 ° C. or lower, and thawed using a microwave oven or fried after being fried in oil at 170 to 180 ° C.

Such embodiments of the present invention are as follows, but the protection scope of the present invention is not limited thereto.

Example 1

After peeling the potato and dicing to 1mm size and steamed for 10 minutes in a steam cooker for potatoes and then cooled to room temperature using a cooling fan.

First, 13% α-based potato starch, 3% alpha starch, 0.5% separated soy protein, 0.1% methylcellulose, 0.1% refined salt, and 3% potato starch were added to the blender based on 100% of the shell material. Margarine: Donji shorting = 1: 2) Add 3%, mix the oil and fat evenly over the powder for 5 minutes, mix 27% of 20 ° C purified water for 5-6 minutes, mix 50.3% of diced steamed potato, and add 20 Mix for seconds and fill the molding machine. Here, the liquid chocolate prepared separately is filled to about 13% (by weight) of the outer shell material, and then molded into a ball shape, the batter liquid is applied, and the α-dehydrated potato powder is coated with about 10% of the finished product weight for 2 minutes at 170 ° C. After frying, rapid freezing at -40 ° C. to prepare frozen potato balls.

Example 2

After peeling the potato was diced to 1mm specifications and steamed for 15 minutes in a steam steamer for potatoes and then cooled to room temperature using a cooling fan.

First, based on 100% of the shell material, α-degraded potato starch, alpha starch 8%, soybean protein separated 4%, methylcellulose, 0.5%, refined salt 0.5%, potato starch 8% in a blender Add 2% of fats and fats (Margarine: donji shorting = 1: 2) and mix for 2 minutes so that fats and oils are evenly coated on powder, mix 12% of 1 ° C purified water to mix for 5-6 minutes to get the original potato tissue 60% of fresh steamed potatoes were added, mixed for 10 seconds, and filled into a molding machine. After filling the red bean prepared separately to about 8% (weight basis) of the outer skin material, and then molding it into a ball shape, applying batter liquid, and then coating potato powder about 10% of the finished product weight and frying at 150 ℃ for 5 minutes- Frozen potatoes at 40 ° C. were prepared frozen balls.

Example 3

After peeling the potato and dicing to 10mm standard and steamed for 15 minutes in a steam cooker for potatoes and then cooled to room temperature using a cooling fan.

First, based on 100% of the shell material, α-dehydrated potato starch 40%, alpha starch 1%, soy protein separated 0.1%, methylcellulose, 0.01%, refined salt 0.1%, potato starch 1.79% in the blender, pre-dissolved edible Add 10% of fats and fats (Margarine: donji shorting = 1: 2) to mix the fats and oils evenly on the powder for 10 minutes, mix 42% of 40 ℃ purified water for 5-6 minutes, and then add 5% of diced steamed potatoes. Mix for 2 minutes and fill into the molding machine. After filling the strawberry jam prepared separately to about 20% (by weight) of the outer shell material, and then molded in the form of a ball, apply the batter liquid and then fry the potato powder about 10% of the finished product at 195 ℃ for 30 seconds and then -40 Frozen potatoes were prepared by freezing rapidly at ℃.

Example 4

The same process as in Example 1 was prepared except that the cream was pushed to about 10% of the shell material.

Example 5

Except for filling the processed cheese with the inclusion material about 8% of the outer shell material was prepared in the same process as in Example 1.

Example 6

Except for filling the pizza sauce 7% (based on the weight of the shell material) with the inner material was prepared in the same process as in Example 1.

Example 7

It was prepared in the same manner as in Example 1 except that 5% of the tomato ketchup (based on the weight of the envelope) was filled with the inclusion material.

Comparative Example 1

Same as Example 1, but only soybean oil was used instead of edible oil (margarine: pork shortening = 1: 2). As a result, there was no difference in the physical properties of the potato during processing and the sensory level of the finished product was good.

Comparative Example 2

In the same manner as in Example 1, but using only corn oil instead of edible oil (margarine: pork shortening = 1: 2), the difference in physical properties during processing was not large, and the sensory level of the finished product was also good.

Comparative Example 3

In the same manner as in Example 1, but using corn starch and modified starch instead of potato starch, there was no difference in physical properties during processing, but the sensory level of the finished product was evaluated to be somewhat lower.

[Comparative Example 4]

In the same manner as in Example 1, but using wheat flour instead of potato starch, the results showed that the dough lengthened over time, although there was no change in physical properties during the manufacture of the shell material.

The results of comparing the sensory level (five-point scale) and the physical properties of the outer shell material during processing according to the invention are shown in Table 1 below.

Table 1. Sensory level and shell material properties of frozen potato balls

Very good 5, good 4, normal 3, bad 2, very bad1.

The manufacturing method of the present invention as described above maintains the texture of the potato unique even during long processing by coating the edible oil and fat on the mixture of α-ized potato flour and other auxiliary ingredients to finely coat the gelatinous starch particles eluted from the cells during the processing of the potato It also keeps the crunchy texture by using α-ized potato flour, hardened vegetable oil and hardened gums, and injects various inclusions into these shells to provide a new processing method that is completely different from conventional potato products. Will be provided.

In addition, frozen potato balls according to the present invention can be ingested after simply thawing, giving not only snacking and convenience, but also making our diet more diverse and rich.

Claims (7)

Put α-ized potato starch, α-starch, potato starch, separated soy protein, and refined salt into the blender and gradually add the pre-dissolved edible oil while stirring to make the oils coated uniformly on each powder. Preparing a ash; Filling and molding an inner envelope into the envelope in a molding machine; Applying the batter liquid to the molded product and then frying by applying 2 to 15% of the weight of the finished product to α-potato powder; A method for producing a frozen potato ball, comprising the step of cooling by deoiling and freezing below -40 ° C. According to claim 1, wherein the shell material manufacturing process using the α-ized potato starch with respect to the entire shell material 25 to 40%, α starch 2.5 to 8%, potato starch 3 to 80% and separation Soy protein is 0.4 ~ 4.0%, refined salt is 0.1 ~ 0.5%, edible oil is 4 ~ 10%, purified water is 1 ~ 40 ℃, 15 ~ 42%, steamed potato is 35 ~ 50%, and the inclusion material is 100% shell material. Method for producing a frozen potato ball, characterized in that 5 to 20% when used as%. The method of claim 1, wherein the outer shell material is added by adding 0.01% to 0.5% of a hardened gum. The method of claim 3, wherein the curing gum is methyl cellulose. The method of claim 1, wherein the edible oil and fat is pork shorting: margarine = 2: 1. According to claim 1, wherein the α-potato potato powder is frozen by dicing the potato into a cube of 1 ~ 10mm size, steamed at 90 ~ 99 ℃ 10-15 minutes and then cooled to room temperature Method of making potato balls. The method of claim 1, wherein the inclusion material is selected from the group consisting of sweet red beans, tomato ketchup, liquid chocolate, strawberry jam, cream, processed cheese, pizza sauce.