KR101466126B1 - Processed potatoes and a manufacturing method thereof, and a recipe using the said potatoes for baked potatoes tasting French fries - Google Patents

Abstract

The present invention relates to potato for cooking, a method for manufacturing the same, and a baked potato cooking method with a fried potato taste using the same and, more particularly, to potato for cooking where multiple holes penetrating the body are formed at regular intervals so areas thereof are maximized due to thermal contact, a method for manufacturing the same, and a baked potato cooking method with a fried potato taste by baking. In the potato for cooking according to the present invention, heat transfer is maximized through fine holes and quick and uniform boiling is allowed even at a low temperature, and thus various types of food can be cooked with the potato for cooking at a temperature at which the generation of harmful elements are suppressed. In particular, cooking by spreading cooking oil takes the place of deep-frying, and thus the fried potato taste can be provided even without deep-frying. Accordingly, healthful food which rarely contains the harmful elements but meets consumer tastes can be provided.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a cooking potato, a preparation method thereof, and a baking potato using the same,

The present invention relates to potatoes for cooking, and more particularly, to potatoes for cooking which can be quickly and uniformly cooked even at a low temperature to suppress the generation of harmful components to the human body, a method for producing the potatoes, and a method for cooking potatoes using the potatoes .

Potato was introduced from China in the Joseon Dynasty, and it was widely consumed as a substitute for rice or barley as a stock. In addition to carbohydrates, potatoes contain proteins, vitamins, and minerals. Proteins are known to be of low biological value because they contain low amounts of essential amino acids that the body must ingest. In particular, vitamin C contained in potatoes is characterized by the fact that it is not destroyed by boiling, unlike vitamin C contained in green vegetables. It is effective in prevention and treatment of hypertension including a considerable amount of potassium, and contains pectin Is known to be effective in treating constipation.

These potatoes are usually cooked in a boiled, baked or fried manner. At this time, if cooked as it is, it takes a long time to cook, it is difficult to evenly cook it, and it is inconvenient to eat. Therefore, except for the special dishes using the sweet potatoes, most of them are cut to a proper size.

For example, when a potato is cut and cooked, for example, when making a snack, potatoes are generally sliced and used. Patent Document 10-2002-0036167 entitled " Process for manufacturing potato snacks using potatoes " In the case of potato fries, potatoes are cut into fingers of about the size of a finger.

On the other hand, even when the potato is cut and used as described above, it is necessary to learn the potato quickly and uniformly. Conventionally, in order to rapidly cook potatoes, a method of raising the cooking temperature has been adopted. When the temperature is raised, asparagine, which is a protein contained in potatoes, is combined with glucose, which is a sugar, to form acrylamide, and ethylcarbamate, Pen, etc., which are known to be harmful to the human body. Generally, it is known that the above-mentioned production of harmful substances sharply increases when the temperature exceeds 120 ° C at the time of life, 180 ° C at the time of frying, and exceeds 190 ° C in the oven.

Therefore, it is necessary to cook in a state that the temperature is not exceeded in each cooking method. Especially, in the case of deep-fried potatoes, it is fried in a state exceeding the temperature of the frying, so that consumers, especially children, are exposed to the environment .

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a cooking potato which can be cooked even in low temperature rapidly and uniformly, And a method for cooking baked potatoes which produce a potato fry flavor while suppressing the production of harmful components.

The present invention provides a potato for cooking which is obtained by drilling a minute hole to maximize a thermal contact area, and a method for manufacturing the potato, and a method for cooking the potato by cooking at a low temperature to suppress the production of harmful substances, And the like.

According to the present invention, it is possible to obtain a potato for cooking which can maximize heat transfer through fine holes and can be quickly and uniformly cooked even at a low temperature. Through this cooking potato, various foods are cooked at a temperature at which the generation of harmful components is suppressed . In particular, it is possible to provide a fried potato flavor without frying through a cooking method in which cooking is carried out by baking without frying in oil, and cooking oil is applied. Thus, it is possible to provide a healthy food which contains ingredients with few harmful ingredients, It becomes possible.

1 shows an example of a potato having a hole,
Fig. 2 is an example showing the direction of a hole in a potato,
Fig. 3 is an illustration of cooking potato cut to a certain size,
Fig. 4 is an enlarged view of a portion A in Fig. 3,
FIG. 5 is a diagram illustrating a cooking potato manufacturing process according to the present invention and an example of a baked potato cooking process for flavoring potato fries. FIG.

In the present invention, it is possible to quickly and uniformly cook even at a low temperature, so that numerous holes penetrating the body are formed so as to be cooked in various ways while suppressing the generation of harmful substances, And a cooking method using potatoes for cooking.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings.

Fig. 1 is an illustration of a potato having a hole, Fig. 2 is an example showing the direction of a hole in the potato, Fig. 3 is an illustration of a cooking potato cut into a certain size, FIG. 5 is a diagram illustrating a cooking potato manufacturing process according to the present invention and a baking potato cooking process for flavoring potato fries.

The cooking potato according to the present invention has a plurality of holes (10) passing through the body to maximize the area when brought into contact with heat. The holes 10 can be sized as needed but the heat transfer may not be smooth if too small, and the potato will break if too large. In order to maximize the surface area and not to break easily, it is preferable that the holes 10 are formed to be 1 to 2 mm and are formed at intervals of 1 to 5 mm on the same plane.

The hole 10 may be formed in at least two directions of the X, Y and Z axes in the potato body. In this case, the holes 10 formed in different axial directions intersect with each other, so that heat transfer can be smoothly performed.

The hole 10 as described above can be formed by using a punch. The punch is punched by a punch having fins such as needles formed at regular intervals to perforate the body so that the punch 10 is formed. The punching direction may be a punching operation in the vertical direction or the left and right direction in consideration of the direction in which the hole 10 is to be formed. Alternatively, the potato may be punched once, and the punching may be repeated two or three times in succession, 10).

The cooking potatoes described above may be porcelain potatoes and may be cut and provided in appropriate sizes as required. If the potato itself is small, it may be applied, but not limited thereto.

As described above, the potato having the hole 10 formed therein can be formed as a cooking potato. It is formed so that it can be utilized for various foods. To this end, the present invention forms a cooking potato through a process described below.

First, pick fresh potatoes and wash them clean. After washing, the skin can be peeled off as needed, but it is also possible to clean it.

The washed potato is allowed to stand for a predetermined time to drain water, and then the body is pierced to form the hole 10. The holes formed at this time may be formed in at least two directions of the X, Y, and Z-axis directions in the potato body, and may be formed in various sizes and numbers as necessary. The holes may be 1 to 2 mm as described above, It can be perforated so as to be formed at intervals of 1 to 5 mm.

When the formation of the hole 10 in the potato body is completed, the potato formed with the hole 10 is immersed in purified water to remove the starch. At this time, the purified water is maintained at a temperature of 50 to 70 ° C to remove the starch, and at the same time, realize the effect of biting potatoes. The potato will remove the ground starch for about 30 to 50 minutes, and the time it takes to immerse in the purified water becomes longer as the size of the potato becomes larger.

Thereafter, the potatoes from which the starch has been removed are first dried. The primary drying can be carried out in various ways, but is preferably blow drying. Drying of the blast air can be dried in a relatively natural environment, so that it can be dried quickly while minimizing the damage of the potato tissue. During the primary drying, the surface is dried to such an extent that only the surface is dried, and the moisture content is about 80 to 90% by weight.

The dried potato is firstly cooked. It is added to a boiling sauce at 100 ~ 120 ℃ to cook 30 ~ 50%. The sauce used in this process may be a sauce having various flavors such as cheese flavor, pizza flavor, curry flavor, etc., and it is selected in consideration of various tastes of consumers. And the source can be added as needed to a variety of healthful nutritional ingredients. Calcium, vitamins, minerals and other essential nutrients. The type and amount of nutrients can be adjusted according to the subjects such as children, young adults, elderly people.

In the above process, the potatoes that are firstly cooked are taken out of the sauce and subjected to a second drying process. The process of drying the remaining sauce on the surface is done by visual and tactile drying until it is confirmed that the sauce is dry enough to keep the remaining sauce on the surface.

When the sauce remaining on the surface is dried, the potato is baked at a temperature of 120 to 190 ° C. It is baked at the temperature where the production of acrylamide is suppressed, and it is secondarily cooked to 70 ~ 95% through this process. At this time, depending on the size of the potato, it is baked for about 1 to 10 minutes using an oven, but the baking time can be adjusted as needed. When baked, the surface becomes crisp, and the inside is ripened in a soft state. The cooking potato according to the present invention is produced through the above process.

The cooking potatoes can be stored in the freezer room when they are stored for a long time, and can be used as main ingredients or auxiliary materials in various dishes by being provided in a state of being cooked secondarily. Since the potato body has fine holes 10 at the time of cooking, the potato body can be easily cooked even at a low temperature.

Meanwhile, the cooking potato may be cut to a predetermined size before the primary drying. The potatoes from which the starch has been removed are cut to a certain size and then subjected to primary drying. Depending on the type of dish, the size and shape of the potatoes used may vary, so they are formed in various shapes and sizes. For example, if you are frying potatoes, cut into bars that are about the size of an adult finger.

The cooked potato according to the present invention can be cooked with baked potatoes having a fried potato flavor. To this end, the cooking potato is coated with cooking oil and fully cooked. That is, cooking oil is sprayed on the surface of the baked potatoes for cooking, and then it is completely cooked through a microwave oven or the like. Here, the process of applying the cooking oil is provided at a manufacturing plant, and the process of cooking with the microwave is performed at home.

By applying the cooking oil as described above, it is possible to taste the fried potatoes fried in oil, and the surface texture is strengthened by the cooking oil, thereby minimizing the breaking or breaking of the cooking potato, It is possible to provide a baked potato in which the production of baked potatoes is suppressed.

10: Hole.

Claims (11)

delete delete A cooking potato having a plurality of holes passing through the body at regular intervals to maximize an area in contact with heat,
Wherein the holes have a diameter of 1 to 2 mm and are formed at intervals of 1 to 5 mm on the same plane. The washed potatoes are perforated to form holes in the body at predetermined intervals,
The potato with the hole was immersed in purified water to remove the starch,
The potatoes from which the starch has been removed are first dried,
The primary dried potato is added to a boiling source at 100 to 120 DEG C to 30-50%
The cooked potato was taken out from the sauce, dried for a predetermined time,
Wherein the secondary dried potato is cooked at a temperature of 120 to 190 DEG C to obtain 70 to 95% of the cooked potato. 5. The method of claim 4,
Wherein the potatoes from which the starch has been removed are cut to a predetermined size and then primarily dried. 5. The method of claim 4,
Wherein the holes are perforated in at least two directions of the X, Y, and Z-axis directions to cross holes formed in different axial directions. 5. The method of claim 4,
Wherein the purified water is heated to 50 to 70 DEG C and the potato is removed for 30 to 50 minutes. 5. The method of claim 4,
Wherein the source comprises at least one flavor component selected from the group consisting of a nutritional ingredient of vitamins or minerals and a cheese flavor, a pizza flavor or a curry flavor. 9. A baked potato cooking method for applying cooking oil to a cooking potato produced by any one of claims 4 to 8. delete delete

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