KR100892984B1 - Manufacturing method for Popped Snack Using Potato - Google Patents

Abstract

The present invention relates to a method for producing a potato snack using a powder mixed with wheat flour as a main raw material using potato powder, and more specifically, cutting and drying potatoes to make powder and mixing the flour therein to form particles and puff them. The present invention relates to a method of manufacturing a snack using a group.

The present invention can be used in small food companies by simplifying the manufacturing process, it is possible to reduce the cost, good particle molding, and the hardness of the particles is advantageous when manufacturing a snack with a puff. In addition, it can produce products that meet the needs of various consumers, such as taste and aroma.

Potatoes, Gravity Powder, Puffing Neck, Molded Particles, Pellets

Description

Manufacturing method for Popped Snack Using Potato

The present invention relates to a method for producing a puffing snack using potatoes, and more specifically, (1) cutting the peeled potato and immersed in salt water, and (2) after dewatering and drying the potato immersed in salt water, Pulverizing the puffing neck using potatoes, comprising the steps of: pulverizing, (3) adding a gravity component to the ground potato powder, and drying the particles; and (4) puffing using a puffing machine after adding oil. The manufacturing method is shown.

Potato (Potato) is a perennial herb of the dicotyledon plant Tunisia herb, which is native to the Andes.

Potatoes were grown for a long time among indigenous peoples of South America, and were first eaten as food by the 16th-century Spanish explorer F. Pizzaro, then spread to Spain, Ireland, and later in the late 16th century. Although it was not clear when it was delivered to the United States, it was established through 19th century Chinese Qing Dynasty.

Potatoes are one of the major crops in the field, boiled and served as stocks or snacks, and baked or fried in oil. Potato is used as a raw material for soju and alcohol, and potato starch is used as a vermicelli and an industrial raw material.

Potatoes contain 75% water, 13-20% starch, 1.5-2.6% protein, 0.6-1% minerals, 0.03 mg reducing sugar and 10-30 mg vitamin C. Half of the amino acids contain more essential amino acids than wheat flour. And 100g of raw potatoes corresponds to 80 calories

Existing foods using potatoes include a variety of products, such as potatoes, noodles, noodles, fried snacks, and potato chips. Most of these products go through the frying process. Potato powder has different physical properties from wheat flour, which makes it difficult to bind, fire, etc. in food manufacturing, and therefore requires different processes from flour.

Meanwhile, as a prior art related to potatoes, Korean Patent Publication No. 2003-19037 (Manufacture of Potato Ramen) sets the content of 12% to 18% of gluten when forming noodles as a main ingredient of potatoes, and Korean Patent Publication No. 2005-0006356 Production) is a method of cutting potatoes into 1 to 2 cm, then steaming or boiling and drying and swelling by heat press. However, these conventional techniques are different from the present invention and the technical configuration.

The present invention relates to a method of manufacturing a puffing neck using a potato can be easily produced while utilizing the unique flavor and aroma of the potato, and to develop a potato puffing neck as a natural well-being food that can be ingested casually by the user. .

The peel of the potato is separated and chopped and dried using a dryer and put into a pulverizer to prepare a powder, a twin-screw extruder is used to make shaped particles, and then using a puffing machine to manufacture a snack.

Potato is a representative alkaline food, rich in nutrients, and used as a staple food or a favorite food. It is made of snacks at low cost by making snacks convenient at various shapes, tastes, and intakes by simplifying the manufacturing process. Can be used as

The present invention (1) cutting the peeled potato and immersed in salt water,

(2) dehydrating and drying the potato, which has been immersed in salt water, and then crushed;

(3) adding gravity powder to the ground potato powder to shape and dry the particles,

(4) shows a method of producing a puffing neck using potatoes, including the step of puffing using a puffing machine after adding the fats and oils.

Potatoes immersed in brine in the above can be dehydrated by centrifugation.

Gravity may be added to the pulverized potato powder to form the particles using an extruder, more preferably an extruder.

Gravity may be added to the pulverized potato powder to shape the particles, and the dried particles may be dried to have a water content of 10% to 20%, preferably 17%.

The shaped potato particles can be pelletized, squared or rounded.

Steamed potatoes without mixing the steamed potatoes and gravity can be mixed to produce a molded particle

The potato powder is peeled and dried potato, cut into 2-4mm thickness, immersed in 0.1-1% brine for 3-6 hours, dehydrated and dried, and then 150 mesh or more, preferably 150 mesh to 300 It can be ground into a mesh.

In the above-described preparation of the potato-shaped particles, the potato powder may be molded in a weight ratio of 15 to 70% and a gravity content of 30 to 85%.

In the above preparation of potato forming particles, the main powder is 15 to 70% by weight and 30 to 85% by gravity, and the main screw is 200 to 300 rpm, the raw material feeding speed is 320 to 380 / min, the water feeding speed is 40 to 80 cc / min and the molding temperature. The particles can be molded at 60 to 110 ° C.

The press-fitting puffing neck can be manufactured at 200 to 230 ° C of the top plate, 350 to 380 ° C of the bottom plate, and rotational speed of 1,250 to 1,300 rpm.

The compression puffing neck can be produced at 210 to 250 ° C, the raw material input is 6 to 9 g / 20 mL, the water content is 16 to 19%, and the holding content is 0.1 to 1.0%.

The potato pellets are prepared by cutting the horizontal and vertical lengths to 2 to 5 mm, drying them, and selecting them. The potato pellets are mixed with 10 to 40% by weight and artificial puff for 60 to 90% by weight. It can carry out as -9g / 20mL, 16-19% of water content, and 0.1-1.0% of holding content.

In the above, fats and oils can be used as long as they can be consumed for food.

An example of the oil or fat may be any one or more selected from soy bean oil, corn oil, sunflower seed oil, grape seed oil, olive oil, cottonseed oil, rapeseed oil, palm oil, rice bran oil, palm oil, castor oil, and linseed oil.

Through the following examples will be described the present invention in more detail. However, these examples are for explaining the present invention, the scope of the present invention according to the gist of the present invention is not limited to these examples.

<Example 1>; Puffing Neck Manufacturer

In the preparation of potato puffing neck, the potato is peeled and cut into 2-4mm thickness, which is a good size to dry, and soaked in 0.5% brine for 3-6 hours.The potato contains alanine, which is a fat-soluble organic solvent. Leaching by is easy but partially removed by brine dipping, the content of which was added 0.5% to improve the taste of the product. Dehydrate the water, dry it with a hot air dryer and a far-infrared dryer and grind it to 150 mesh or more. 30% potato powder is added to the gravity powder, and the particles are molded using an extrusion molding machine, and the moisture content of the molded particles is dried and prepared at 17%. In the 100% of the potato powder when forming the particles, the molding of the particles is good. The higher the powder content, the poorer the swelling degree and the lower the taste, and less than 15% of the potato powder is inferior in taste and aroma. Oil content includes cooking oil which is commonly used, and oil content flows or burys when it is added more than 1.0% in the content setting.In 0.1% or less, it is attached to the machine during puffing, and the manufacturing of the snack is poor. And a snack was prepared using a puffing machine. In order to simplify the manufacturing process, the particles were prepared without drying the steamed potatoes, and the resultant powder was good at 30% of the steamed potatoes + 70% of the flour gravity, and the hardness of the particles was good for the puffing during the manufacture of the snack. The burnt taste was stronger than that used.

<Example 2>; Particle molding

When the raw and steamed potatoes were dried and powdered, the yield was the same as 16%, and when the particles were formed by using steamed potatoes themselves, when they were put in a weight ratio of more than 30% (less than 5% of dry weight) due to the moisture content of the steamed potatoes themselves, This was bad. (Tables 2 and 3)

  Table 1. Changes in moisture content according to potato pretreatment

division Raw potatoes Steamed potatoes Change weight 2436.6 g 2431.7 g 0.2%

Table 2. Yields of Raw and Steamed Potato Powders

process Gross weight Peel Steamed weight after drying powder yield(%) Raw potatoes 18.5 kg 16.2 - 3.29 2.892 16 Steamed potatoes 18.5 kg 16.2 15.7 3.31 2.902 16

 Table 3. Forming Degree According to Steamed Potato Content

process Molding accuracy Steamed Potato 70 + Flour 30 Bad Steamed Potato 50 + Flour 50 Bad Steamed Potato 30 + Flour 70 Good

Steamed potato powder and raw potato powder were put into extruder (Daechang Industrial Machinery, FX40), and the main screw 200 ~ 300rpm, raw material feeding speed 320 ~ 380 / min, water feeding speed 40 ~ 80cc / min, molding temperature 60 ~ 110 ℃. Molded. Both the steamed potato powder and the raw potato powder could form the particles normally at 80 ° C. or higher, and the granulation was good even when mixing the raw potato powder 100%, the raw potato powder 70%, the indigestible starch, rice flour, and flour 30%.

The length, thickness, and weight of the shaped particles were similar with the change of 50%, 70%, and 100% of raw potato powder, and the weight ranged from 1.44g to 1.50g / piece. The more the content, the more the color, the lower the L, a, and b values of the particles, and the darker the color, and the higher the temperature, the lower the L and b values (see Tables 4 to 7). )

Table 4. Forming Degree According to Steamed and Raw Potato Powders

division Molding temperature Molding accuracy Steamed Potato Powder 70% 60 ℃ Bad 80 ℃ Good 100 ℃ Good Raw Potato Powder 70% 60 ℃ Good 80 ℃ Good 100 ℃ Good

Table 5. Molding Degree of Raw Potato Powder According to Substance Content

division Molding temperature Molding accuracy 100% raw potato powder 100 ℃ Good Raw Potato Powder 70% + Indigestible Starch 30% 100 ℃ Good Raw Potato Powder 70% + Rice Flour 30% 100 ℃ Good Raw Potato Powder 70% + Wheat Flour 30% 100 ℃ Good

Table 6. Characteristics of Molded Particles According to Raw Potato Powder Content

process Length (mm) Thickness (mm) Weight (g / piece) 50% Potato + 50% Wheat Flour 0.30 0.48 1.44 70% Potato + 30% Wheat Flour 0.31 0.48 1.54 100% potato 0.29 0.49 1.50

Table 7. Color of Molded Particles According to Potato Powder Content and Molding Temperature

process L a b 50% raw potato powder 33.09 7.82 13.64 Raw Potato Powder 70% 32.49 7.27 13.92 100% raw potato powder 29.82 6.32 12.05 Raw Potato Powder 70% 60 ℃ 46.60 5.87 17.49 80 ℃ 43.87 5.67 16.51 100 ℃ 37.70 6.40 14.70

<Example 3>; Preparation of Potato Snacks Using a Pressed Puffing Machine

Snack manufacturing was performed using a compression type puffing machine (Poping Machine) of Xinjiang Technology Co., Ltd., and the upper plate was manufactured at 212 ° C., bottom plate 367 ° C., and a rotation speed of 1,287 rpm. The machine is small, with the size of the puffed snacks small (4.5 cm), but the rotation speed is somewhat faster. The hardness of the prepared snack was about two times higher than that of raw potato powder. In addition, the color of the fresh potato powder snack according to the puffing temperature was the highest L value of 72.13 at 100 ℃ (see Figure 1. Table 8). The volume of raw potato powder was smaller as the content of raw potato powder increased, and the sensory test showed that the raw potato powder was 50% in taste, 100% fresh potato powder in flavor, 70% fresh in color, and 70% in preference. 2. See Table 9).

Table 8. Potato Snacks

process L a b Raw Potato 70% 60 ℃ 67.00 7.71 25.65 80 ℃ 71.85 6.09 24.39 100 ℃ 72.13 6.58 25.39

Table 9. Dietary test by potato powder content

process flavor incense color Symbol 50% raw potato 4.5 3.2 4.6 3.9 Raw Potato 70% 4.0 4.4 4.8 4.3 100% raw potato 3.1 4.6 4.2 3.2

<Example 3-1>; Preparation of Puffing Neck Using Molded Particles in Compression Puffing Machine

Compression type puffing machine was manufactured by using the domestic DELICE Co., Ltd. DMP-1, the size of the neck was prepared to about 10cm. Raw potato powder and molded particles were prepared as in 1), and the temperature was 220 ℃, raw material input amount was 8.5g / 20mL, water content was 17%, and fat and oil (soybean oil) content was 0.5%. Was set to prepare a snack. Raw potato powder content of 15-35% was appropriate for the light taste of potatoes, and 70% was suitable for a rather strong potato taste.

<Example 3-2>; Puffing Neck Manufacturing Using Pellets

Peeling of potatoes is made by peeling live potatoes, cutting them in lengths of 2 to 4 mm, immersing them in 0.5% brine for 3 to 6 hours, dehydrating water and drying them by drying with a hot air dryer and a far-infrared dryer. Potato pellets are mixed in a weight ratio of about 10 to 40% with puffing artificial flavor (puffing artificial flavor for commercial use), 17% moisture content, 0.5% fat or oil (soybean oil) content, and 8.5g / 20mL of raw material input. Was set to make a snack. As the amount of potato pellets increased, the size of the puffing neck was decreased, and the binding force of the snack dropped, so that the tendency of the snack was broken at the time of puffing. The taste tended to increase as the content of potato pellets increased.

Table 10. Size change before and after potato drying

Size before drying (mm / piece) Size after drying (mm / piece) Weight (g / piece) Weight after drying (g / piece) 2 mm 0.15 0.009 0.002 4mm 0.26 0.087 0.016 6 mm 0.44 0.236 0.044 8 mm 0.56 0.563 0.106

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The present invention provides a simple manufacturing process as a natural food in response to the consumer's preference for well-being food, can be used in small food manufacturers, and can produce products that meet the needs of various consumers, such as taste and aroma. In addition, potato is the main crop of Gangwon-do, so it is not only possible to control the price of potatoes as an efficient method of using potatoes when it is over-produced, but also to enhance the image as a local specialty.

1 shows the hardness (potato powder 70%) of potato snacks.

Figure 2 shows the change in volume (potato powder) of potato snack.

3 is a process diagram of puffing neck using the potato particle molding of the present invention.

4 is a process diagram of puffing neck using the potato pellets of the present invention.

Claims (8)

Cutting the peeled potatoes and immersing them in salt water, Dewatering and drying the potatoes dipped in brine, and then grinding them; Adding gravity powder to the ground potato powder to form and dry the particles, Method of producing a puffing snack using potatoes, characterized in that it comprises the step of puffing using a puffing machine after adding the fats and oils The method for producing a puffing snack using potatoes according to claim 1, wherein the shaped potato particles are pellets, squares or circles. The method of manufacturing a puffing snack using potatoes according to claim 1, wherein the steamed potatoes are mixed with dry steamed potatoes and gravity to produce shaped particles. The method of claim 1, wherein the potato powder is peeled and dried potato, cut into 2-4mm thickness, immersed in 0.1-1% brine for 3-6 hours, dehydrated and dried and then pulverized to 150 mesh or more Manufacturing method of puffing snack using potato According to claim 1, Potato-forming particles are prepared by using a potato powder in a weight ratio of 15 to 70% and a gravity content of 30 to 85%, with a main screw of 200 to 300 rpm, a raw material feeding rate of 320 to 380 / min, and a water feeding rate of 40 to 80 cc /. min and a method for producing a puffing neck using potatoes, characterized in that the particles are molded at a molding temperature of 60 ~ 110 ℃ The method of manufacturing a puffing snack using potatoes according to claim 1, wherein the press-fitting puffing neck is manufactured at 200 to 230 ° C of the top plate, 350 to 380 ° C of the bottom plate, and 1,250 to 1,300 rpm. The method according to claim 1, wherein the compressed puffing neck is prepared at 210 to 250 ° C, the raw material is charged at 6 to 9 g / 20 mL, the water content is 16 to 19%, and the holding content is 0.1 to 1.0%. Manufacturing method of puffing neck The method of claim 1, wherein the potato pellets are cut into horizontal and vertical lengths of 2 to 5 mm, dried and selected, and the potato pellets are mixed with 10 to 40% by weight and artificial puff for 60 to 90% by weight, Raw material input is 6-9 g / 20 mL, water content 16-19% and fat content 0.1-1.0%, The manufacturing method of the puffing snack using potatoes

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