KR100607871B1 - Process of preparing potato snack using raw potate - Google Patents

Abstract

The present invention relates to a method for producing potato snacks using raw potatoes, and specifically, (1) washing the potatoes, (2) peeling step of removing the potato peel, (3) cutting the potato (4) steaming the cut potatoes, (5) rapid freezing the steamed potatoes, (6) ripening the frozen potatoes at low temperature, and (7) frying the matured potatoes under vacuum. It includes.

According to the manufacturing method of the present invention, the texture is softer and crunchy than the snacks prepared by the existing process, and the fat content is low, so that a snack having excellent taste and quality can be prepared.

Description

Process of preparing potato snack using raw potate

Figure 1 is a schematic flowchart of a potato snack manufacturing process, it is shown to be able to compare the conventional potato snack manufacturing process and the improved potato snack manufacturing process of the present invention.

The present invention relates to a method for producing potato snacks having excellent texture and taste using raw potatoes.

Potato snacks, currently manufactured and packaged by some companies, are made using frozen potatoes for fried-fried potatoes. The frozen potato for french fries is made by washing potatoes to remove the skin, cutting them to a certain size, steaming them, frying them in oil, and rapidly freezing them. Prepared by frying. However, the prepared snacks are very hard and have a high fat content, so the quality is significantly reduced, and the preservation is low due to rancidity of fat.                         

This is a result of manufacturing a snack using a conventional frozen potato for french fries, due to the manufacturing characteristics of the frozen potato as follows. That is, frozen potatoes, which are usually used for french fries sold in fast food restaurants, should have a short cooking time due to the nature of fast food restaurants. In order to satisfy this, the potato is first fried in oil before freezing, so that the potato is cooked to some extent, thereby shortening the cooking time. However, if the process of steaming, primary frying and freezing, there is a problem that the texture becomes hard, the color of the product is dark, the texture is reduced, the fat content is high, the quality is not suitable for snacking.

In other words, frying snacks in oil replaces the moisture in the ingredients with oil. However, the first frying process of the existing process is generally fried at 180 ℃, if fried for a long time at such a high temperature browning phenomenon occurs by the reducing sugar of the potato becomes black, so long frying and only the surface of the potato can not be cooked. Therefore, the water inside the potato still exists and the film is formed on the surface of the potato by oil. Since the fat content of the potato after the first frying is 60-70%, it is necessary to remove a part of the fat later by the deoiling process. As described above, the filmed potato snack is hardly deoiled due to the film formed by hardening the surface. Therefore, the average fat content of the snack is 25-35% higher than that, resulting in rancidity of fat resulting in low preservation.

When the potato, which has undergone the first frying process, is subjected to the second frying process after freezing and ripening, the potato formed by the first frying becomes black and hard on the outside, and moreover, due to the moisture that has not escaped due to the film. It is usually unsuitable for packaging sales because it shows a higher moisture content than the moisture content of 1.5% or less of the snack, which also lowers the shelf life.

In order to solve the above problems, a method of eliminating the problems caused by the hardened structure of the potato surface by eliminating the primary frying process has been proposed, but if only the primary frying process removes the potato in the secondary frying process It is not ripe enough, so the time to fry in oil is longer, which makes it harder and more fat-rich than conventional processes.

 An object of the present invention is to improve the problems of the conventional potato snack production process as described above, to produce a potato snack with a soft texture and low fat content and excellent quality.

In order to achieve the above object, the present invention,

Washing fresh potatoes, peeling the potatoes, removing the potatoes, cutting the potatoes, steaming the cut potatoes, rapidly freezing the steamed potatoes, aging the frozen potatoes at low temperature And, and provides a method for producing potato snacks comprising the step of frying the mature potatoes in a vacuum.

In the steaming process, the steaming temperature is preferably 85 ° C to 90 ° C, and the steaming time is preferably 5 minutes to 9 minutes.

The rapid freezing step is preferably performed at a temperature of -18 ° C to -20 ° C for 60 minutes.

In addition, the low temperature aging process is preferably carried out for 48 or more at a temperature of -15 ℃ to -20 ℃, the frying step is 10 to 20 minutes in 100 ℃ ~ 120 ℃ oil in a vacuum state of -730mmHg ~ -750mmHg It is preferable to fry.

Hereinafter, the present invention will be described in detail.

Preparation of potato snacks according to the present invention goes through the following process.

1st process (Raw potato washing step)

Potatoes, as raw materials, should be fresh and free from trauma and disease. Wash any dirt or other impurities on the surface of the potato with water.

2nd process (scrubbing step to remove potato peel)

The potato is removed using a drum stripper coated with Geumgangsa.

3rd process (cutting potato)

Cut the peeled potatoes into long strips that are suitable for fries.

4th process (Steaming step)

Long cut potatoes are steamed for 5-9 minutes in water at 85-90 ° C.

The steaming process needs to be improved to remove the first frying process of the existing process. That is, unlike the existing process, it was intended to solve the problem of eliminating the primary frying process by increasing the steaming temperature and increasing the steaming time. As the steaming time and temperature increase, the tissue inside the potato becomes softer, which solves the problem of hardening of the surface by frying and there is no need to lengthen the second frying time. However, if the steaming time becomes too long and the temperature rises, the potato tissue becomes too soft and the breakage rate of the product increases, so it is important to adjust the steaming temperature and time to 85 ~ 90 ℃ and 5 ~ 9 minutes as above for optimum quality. Do.

5th process (quick freezing step)

Potatoes that have undergone steaming are rapidly frozen for 60 minutes at -18 ° C to -20 ° C.

The reason for the rapid freezing process is that the freezing of water in the potato causes freezing and expansion, so that the dense tissues in the potato become loose, resulting in a smoother and crunchy texture.

6th step (aging step at low temperature)

After rapid freezing, aged at -15 ° C to -20 ° C for at least 48 hours.

The maturing process softens the tissues in the potato.

7th process (frying in vacuum)

The potatoes are fried in oil at 100 ° C. to 120 ° C. for 10 to 20 minutes in a vacuum of −730 mm Hg to −750 mm Hg.

If fried at normal pressure, the frying temperature can be fried at 180 ℃. If fried potatoes at this temperature, browning occurs due to the reducing sugar component in the potato, which makes the color of the product dark. However, when fried in a vacuum state, the temperature of the fried oil can be lowered to around 110 ° C., so that the potato does not burn even if it is fried for a long time, and the frying time can be lengthened so that it can be completely fried to the inside.

Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

Example

Example 1

After washing fresh potatoes, the peels were removed and the potatoes were cut to size. Then, the cut potatoes were put in water at 85 ° C. and steamed for 5 minutes, then rapidly frozen at −18 ° C., and aged at a temperature of −18 ° C. for at least 48 hours. The aged potatoes were fried in oil at 110 ° C. for 15 minutes in a vacuum of −750 mm Hg.

Example 2

After washing fresh potatoes, the peels were removed and the potatoes were cut to size. The potato was cut into water at 90 ° C. and steamed for 5 minutes, then rapidly frozen at −18 ° C. and aged for at least 48 hours at −18 ° C. The aged potatoes were fried in oil at 110 ° C. for 15 minutes in a vacuum of −750 mm Hg.

Example 3

After washing fresh potatoes, the peels were removed and the potatoes were cut to size. Then, the cut potatoes were put in water at 85 ° C. and steamed for 7 minutes, and then rapidly frozen at −18 ° C. and aged at a temperature of −18 ° C. for at least 48 hours. The aged potatoes were fried in oil at 110 ° C. for 15 minutes in a vacuum of −750 mm Hg.                     

Example 4

After washing fresh potatoes, the peels were removed and the potatoes were cut to size. The potato was cut into water at 90 ° C. and steamed for 7 minutes, then rapidly frozen at −18 ° C. and aged for at least 48 hours at −18 ° C. The aged potatoes were fried in oil at 110 ° C. for 15 minutes in a vacuum of −750 mm Hg.

Comparative Example 1

After washing fresh potatoes, the peels were removed and the potatoes were cut to size. The cut potatoes were placed in water at 80 ° C. and steamed for 5 minutes, then rapidly frozen at −18 ° C., and aged at a temperature of −18 ° C. for at least 48 hours. The aged potatoes were fried in oil at 110 ° C. for 15 minutes in a vacuum of −750 mm Hg.

Comparative Example 2

After washing fresh potatoes, the peels were removed and the potatoes were cut to size. Then, the cut potatoes were put in water at a temperature of 95 ° C., steamed for 9 minutes, rapidly frozen at −18 ° C., and aged at a temperature of −18 ° C. for at least 48 hours. The aged potatoes were fried in oil at 110 ° C. for 15 minutes in a vacuum of −750 mm Hg.

Comparative Example 3

After washing fresh potatoes, the peels were removed and the potatoes were cut to size. The potatoes were cut into steam at 90 ° C. for 5 minutes, steamed in 180 ° C. for 1 minute, then deep-frozen at −18 ° C. and aged for at least 48 hours at −18 ° C. The aged potatoes were fried in oil at 110 ° C. for 15 minutes in a vacuum of −750 mm Hg.

Various tests were performed on the potato snacks prepared by the above examples, and the results are shown in Table 1 below. The test for the 'textured texture' of Table 1 below shows the overall rankings of 10 men and women surveyed and evaluated for items such as crispness, softness, color, feeling, fragrance.

Organization Fat content Product color (AGTRON VALUE) Breakage rate Example 1 2 32 to 33% AGTRON VALUE 5-10% Example 2 One 32 to 33% 50-55 5-10% Example 3 4 32 to 33% 50-55 5-10% Example 4 4 32 to 33% 50-55 5-10% Comparative Example 1 6 37 to 39% 40-45 5-10% Comparative Example 2 2 32 to 33% 50-55 20-30% Comparative Example 3 7 37 to 39% 40-45 5-10%

In Examples 1 to 4, which are optimal conditions as shown in Table 1, the texture is smooth, the fat content is low, the breakage rate is low, the color of the product is bright, and the texture is good, whereas in Comparative Example 1, the texture is hard and snack It is inadequate to be used and has a high preservation of fat. Comparative Example 2 has a drawback that the texture and fat content color are similar to those of Example 1, but due to steaming at too high a temperature, the tissue softens and the breakage rate is increased. Comparative Example 3 is a conventional frozen potato manufacturing process for frying, steamed and fried in oil and then rapidly frozen, so that the surface of the potato is hardened, the tissue becomes hard and the fat content is the most unsuitable process conditions.

According to the present invention, when preparing a potato snack, using a newly developed process, rather than the conventional manufacturing process for frozen potatoes for french fries to create a soft yet crunchy texture to eat as a snack and lower the fat content to preserve the product Can increase the quality. And the brighter the color of the product, the higher the texture.

When preparing snacks using conventional frozen potato for french fries, due to the hard texture and high fat content showed an inadequate quality as a snack, but when manufacturing the product according to the process according to the present invention it is possible to manufacture high-quality snacks.

Claims (6)

Washing fresh potatoes, peeling the potatoes to remove them, cutting the potatoes, steaming the cut potatoes in water, freezing the steamed potatoes, ripening frozen potatoes at low temperature Method for producing a potato snack comprising the step of, frying the mature potatoes in a vacuum. The method of claim 1, wherein the steaming temperature of the steaming step is a method for producing potato snacks, characterized in that 85 ℃ to 90 ℃. 3. The method of claim 2, wherein the steaming time of the steaming step is 5 minutes to 9 minutes. The method for producing potato snacks according to any one of claims 1 to 3, wherein the rapid freezing step is performed at a temperature of -18 ° C to -20 ° C for 60 minutes. The method for producing potato snacks according to any one of claims 1 to 3, wherein the low temperature aging step is performed at a temperature of -15 ° C to -20 ° C for 48 or more. The method of claim 1, wherein the frying step is fried in oil at 100 ° C. to 120 ° C. for 10 to 20 minutes in a vacuum state of −730 mmHg to −750 mmHg.

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