KR101543391B1 - The method of Manufacture of spiral-shaped potato and spiral-shaped potato thereby - Google Patents

Abstract

The present invention provides a spiral-shaped and processed potato and a manufacturing method thereof, which comprises: a first pretreatment step for washing a cultivated raw potato for 10-20 minutes in water with the temperature in the range of 70-90°C after selecting the size of the cultivated raw potato; a second pretreatment step for cutting the potato passed through the first pretreatment step with a spiral shape; a washing step for washing the potato in a cold bath after washing the same passed through the second pretreatment step in a hot bath; a coating step for secondarily coating the rough surface of the potato with bread powder after primarily coating the same passed through the washing step with Betamix; and a packaging step for vacuum packaging the potato passed through the coating step by rapidly freezing the same at the temperature in the range of -30 to -150°C.

Description

[0001] The present invention relates to a method for producing spiral-shaped potatoes and a spiral-shaped potato and spiral-

The present invention relates to a process for producing spiral processed potatoes and a spiral processed potato produced thereby, and more particularly, to a process for preventing the browning of potatoes through a pretreatment step, a washing step, a coating step, a rapid freezing and packaging step, The present invention relates to a method of manufacturing a spiral-shaped potato capable of maintaining the shape of a spiral, and a spiral-shaped potato produced by the method.

Potatoes, which are low temperature crops, are cultivated in 130 countries around the world because they have a short growth period, relatively high production per unit area, and relatively high environmental adaptability. They are one of the world's four major food crops after rice, wheat and corn.

The potato contains 80% moisture in addition to sugar content 18%. It is a representative starchy food rich in nutrients such as vitamin C, B1, B2, and niacin, while being low in calories compared to other crops such as rice and barley.

Generally, potato chips are sliced and fried or whole steamed is circulated. Depending on the increasing use of potatoes and various demands of consumers, consumption of processed foods such as potato chips, french fries and potato soups gradually increases The trend is increasing.

As a conventional technology related to processed foods using potatoes, Korean Patent Laid-Open No. 2002-0036167 (published on May 16, 2002) discloses a method for producing potatoes by washing, peeling, cutting, steaming, rapid freezing and aging, Snacks. ≪ / RTI > However, the above technique has a problem that it is somewhat insufficient to satisfy the texture visually due to the characteristic that the browning after the peeling and the browning after the steaming may occur, and the potato is cut and cut into a rectangular column shape.

KR 2002-0036167 A 2002. 05. 16.

The present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to prevent browning of potatoes through pretreatment, washing, coating, rapid freezing and packaging steps, And to provide a method of manufacturing a spiral processed potato.

In order to achieve the above object, the spiral shaped potato of the present invention comprises: a first pre-treatment step of washing the potatoes grown at 70 ° C to 90 ° C for 10 minutes to 20 minutes after sorting the sized potatoes; A second pre-treatment step of cutting the potato having undergone the first pre-treatment step into a spiral shape; Washing the spiral potato obtained through the second pre-treatment step with hot water and then cold water again; A coating step of firstly coating the surface of the spiral potato which has undergone the washing step with a beta mix, and then secondarily coating the surface with a bread crumb; And a packaging step of rapidly freezing the potatoes having been subjected to the coating step at a temperature of -30 ° C to -50 ° C and packaging the potatoes.

In the cleaning step, the potato obtained through the second pre-treatment step is washed for 1 second to 10 seconds in hot water at 70 ° C to 90 ° C and then for 1 second to 20 seconds in a cold bath at 1 ° C to 10 ° C do.

After the coating step, it may further be subjected to rapid freezing by heating at 160 ° C to 180 ° C for 5 seconds to 20 seconds.

According to the present invention, the browning, coating, and packaging steps prevent browning that may occur during the processing, so that the color of the product is not changed, thereby improving the quality and storage stability of the processed potato.

In addition, according to the present invention, a potato can be manufactured in a spiral shape to give a crispy texture, and a nutritional ingredient such as protein can be supplemented by inserting a favorite food such as sausage.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the flow of a method of manufacturing a spirally processed potato according to the present invention; FIG.
FIG. 2 is a photograph of a wooden bar containing a sausage of a spiral processed potato according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a flow of a method of manufacturing a spirally processed potato according to the present invention. The present invention can be relatively quickly performed in a work table made of a conveyor belt for improving freshness and work efficiency of a product.

The potato used in the present invention contains tyrosine, which is one type of amino acid. The tyrosine is rapidly oxidized by tyrosinase, which is the enzyme that has the greatest influence on the browning of potato, Of melanin pigment is formed and browning phenomenon appears.

Because the tyrosinase enzyme contains copper, the enzyme acts on the copper ion and inhibits the chloride ion. Thus, when the iron or copper knife is used, the tyrosinase enzyme changes slightly in the beginning, gradually becomes brown, It happens.

In addition, the tyrosinase enzyme is water-soluble and is easily inactivated by heating due to the nature of the protein. When the enzyme is immersed in water, the enzyme elutes and the browning phenomenon can be suppressed.

According to the present invention, the size of cultivated potatoes is selected, and a first pre-treatment step of washing in water at 70 ° C to 90 ° C for 10 minutes to 20 minutes is performed. The potatoes are fresh, free of trauma, and free from pests and diseases, and can be used for secondary selection by size after primary selection. At this time, it is selected according to the weight or size of potato according to kinds of processed foods such as snacks, stocks, and snacks.

The selected potatoes are cleaned from 70 ° C to 90 ° C in water for 10 minutes to 20 minutes so that the soil or various impurities on the surface can be removed cleanly. At this time, it is preferable that the washed potato bark is cleanly washed so that it can be used for the skin without peeling off.

If the temperature of the water for washing the potato is less than 70 캜, the removal rate of the impurities on the surface is slow and it is difficult to completely remove the potato. Therefore, there is a problem of unsanitary effect due to insufficient sterilization effect. The outer surface of the potato can be ripened and the outer surface of the potato can be ripped off. Therefore, there is a problem that the spiral shape of the whorl or the seashell is not properly formed during the cutting process in the second pre-treatment step.

In the present invention, the potato washed through the primary pretreatment step is cut into a spiral shape using a cutter through a secondary pretreatment step. When both ends of the cut potato are pulled through the second pre-treatment step, a potato is formed in a spiral shape like a whirl or a scallop.

At this time, since the cut surface of the potato cut in a spiral form can be rapidly browsed by the action of oxidizing enzyme while meeting oxygen in the air, the cleansing process is followed immediately after the cutting process by the second pretreatment, So that it can be blocked.

Referring to FIG. 2, a long hole may be formed in the longitudinal direction at the center of the spiral-cut potato, and the radius may be adjusted as necessary. In the long holes, a wooden bar with skewer and a wooden bar including sausage can be inserted according to preference. By inserting a wooden bar containing supplementary food into the pillar-shaped hole, not only can the potatoes be consumed with nutrients that are insufficient, but also the consumer's preference can be improved.

In the present invention, potatoes cut into a spiral shape can be washed with cold water immediately after washing the hot water, thereby preventing browning of potatoes and removing potato wounds.

In the present invention, the hot washes may be performed at a temperature of 70 ° C to 90 ° C for 1 second to 10 seconds, preferably at 85 ° C to 88 ° C for 1 second to 5 seconds, Depending on the variety and size of the potatoes, the cleaning temperature and time may vary.

In the present invention, the potatoes cut in a spiral shape can be preliminarily heated by washing with hot water, thereby preventing browning.

After the hot water washing is completed, cold water washing is performed for 1 second to 20 seconds in 1 ° C to 10 ° C water. As the density of the potato becomes dense due to the cold washing process, crisp texture and freshness can be maintained. If the washing time is less than 1 second, the starch may not be removed and the damp state may be maintained, and the prevention effect of browning may be deteriorated. In addition, when the time exceeds 20 seconds, the starch in the potato may be excessively eluted, so that the starch eluted to the surface of the potato after washing may be discolored as the starch is dried and as a result, the influence component of the potato is lost, There is a problem that can disappear.

At this time, 0.5 to 5 parts by weight of vitamin C powder of 100 to 500 mesh is diluted with respect to 100 parts by weight of water in the cold water washing process, and then cold water washing of the potato is performed using the diluted water of vitamin C So that the browning speed can be reduced.

According to the present invention, the starch of the potato is appropriately removed through the hot water and the cold water washing process, so that the crispy state can be maintained without being dull at the time of frying the potato.

In the present invention, after the cold water and the hot water washing process are completed, the surface of the potato cut in the form of a spiral is first coated with a batter mix. By forming the outer surface of the potato through the primary coating with the beta mix, the direct contact between the potato and the oxygen can be blocked, browning can be prevented, and a crispy texture of the beta mix can be obtained.

In the primary coating, a wet betakem mix in which 30 parts by weight to 50 parts by weight of purified water is mixed with 100 parts by weight of the betamix is used. At this time, when the content of purified water is less than 30 parts by weight, the water content of the betamix is small and it is not easy to apply the betamix to the surface of the potato. In the case of the potato surface not coated with the beta mix, external oxygen is not blocked, so that browning may occur partially, and secondary coating may not be smoothly performed afterwards. In addition, when the content of purified water exceeds 50 parts by weight, the betamix may be excessively diluted and may flow down from the surface of the potato. As a result, the surface of some of the surface is thinned, Broken problems can occur.

In general, Betamix is a mixed powder material consisting of wheat flour and additives. Herein, the additive may be selected from one or more of rice flour, corn flour, garlic flour, onion flour, pepper flour and vitamin powder.

After the first coating with the beta mix, a second coating is made using bread crumbs. In this case, bread crumbs are prepared by pulverizing bread or castera in a size of 50-150 mesh and can be used in a dry state. Since the beta mix is coated in a wet state, the dry bread crumb can be easily coated thereon.

By using beta-mix and bread crumb to coat the surface of the potato as a whole to form a shell, contact with air can be prevented to prevent browning, and crispy texture and spiral shape can be maintained .

After the coating step, the potatoes coated with the betamix and bread crumb are fried in the vegetable oil of 160 ° C to 180 ° C for 5 seconds to 20 seconds, and the above-mentioned hot-water treatment process may be omitted as needed.

In the case where the package is shipped after the process of the hot water process is completed, a separate follow-up process (for example, a process of frying with oil at home) is omitted from the customer, and the consumer can use the microwave oven, However, if the product is shipped after packaging in the state where the above-mentioned hot-water treatment process is omitted, the user can take the product directly after performing the hot-water treatment process at home, thereby improving the crispy texture.

According to the present invention, through the above-mentioned hot-water treatment process, the betamix and bread crumb can be adhered well to the surface of the potato, and can be completely ripened to the deep portion of the potato. In this case, frying oil can be used in the final product in order to achieve flavor unique and sweetness of the potatoes, and tasteless and odorless frying oil can be used, and various kinds of oil can be used as frying oil depending on the form and purpose of the final product.

When the hot water process is performed, a precooling process is performed to remove the temp. Oil for 30 seconds to 60 seconds at room temperature and cool the heat generated during the hot water process. Also, after the pre-cooling process, a freezing process is performed for 10 minutes to 30 minutes through rapid freezing at -30 ° C to -50 ° C. When the temperature of the freezing process is higher than -30 ° C, the potatoes that have not been frozen may not be properly frozen to shorten the storage period and may be easily decayed. If the temperature of the freezing process is lower than -50 ° C, There is a problem that the nutrients can be lost with moisture. In addition, when the freezing time is less than 10 minutes, the potatoes may not be frozen properly and may be easily decayed. If the frozen time exceeds 30 minutes, the size of the freezing point becomes large and a high quality product can not be obtained.

Rapidly frozen spiral processed potatoes can be stored in a vacuum packaged state, and it is desirable that the potatoes are immediately vacuum packaged in a rapidly frozen state. In case of peeling only the bark of the potato and vacuum-packing it, the preservation period of the potato may be extended by improving the storage stability of the potato.

According to the present invention, the vacuum-packed spiral processed potatoes are stored in a freezer at a temperature of -15 ° C to -30 ° C so that storage stability, texture and spiral shape can be properly maintained. At this time, if the storage temperature is kept below -15 ° C, the structure of the potato may be destroyed, so that the storage temperature of the freezer can be maintained within the range of the temperature so that the quality of the processed potato is not deteriorated.

According to the present invention, spirally processed potatoes can be produced through the pretreatment step of washing and cutting cultivated potatoes, the hot water and cold water washing step, the beta mix and crumb coating step, and the post-freezing packaging step, And can be packaged separately for frying or electronic lenses. In addition, browning of the potato can be prevented through the washing and coating steps, and the texture of the potato can be maintained.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1.

After selecting the size of the cultivated potatoes, clean the surface of the potatoes for 15 minutes in water at 80 ° C. Thereafter, it is cut into a spiral and inserted into a wooden bar for skewer. The raw fish inserted into the wooden bar is hot-washed at 86 ° C for 3 seconds and cold-washed at 5 ° C for 5 seconds. The surface of the hot pot and the spiral-shaped potato washed with cold water are first coated with a beta mix, and then secondary coated with a bread crumb. The betamix and bread crumb coated potatoes were sprinkled in cooking oil at 170 DEG C for 10 to 15 seconds to prepare a spiral processed potato.

Example 2.

Spiral-shaped potatoes were prepared in the same manner as in Example 1, except that potatoes cut into spirals were inserted into wooden bars containing sausages, and 5 g of vitamin Respectively.

Example 3.

Preheating is performed by removing the frying oil for 40 seconds from spirally processed potatoes which have been heated. Spiral processed potatoes were prepared in the same manner as in Example 1, except that the pre-cooled spiral-shaped potatoes were rapidly frozen at -40 캜 for 20 minutes to be vacuum-packed.

Comparative Example 1

After selecting the size of the cultivated potatoes, clean the surface of the potatoes for 15 minutes in water at 80 ° C. Thereafter, it is cut into a spiral and inserted into a wooden bar for skewer. The raw fish inserted into the wooden bar is hot-washed at 86 ° C for 3 seconds and cold-washed at 5 ° C for 5 seconds. Spiral potatoes were prepared by sprinkling the spirally potatoes washed with hot water and cold water for 10 to 15 seconds on 170 ° C cooking oil.

Experimental example.

Spiral processed potatoes prepared in the same manner as in Examples 1 to 3 and Comparative Example 1 were subjected to a sensory evaluation (taste, palatability, etc.) by a five-point scale method to 20 persons of sensory test (20, 30, 40, 50, , Texture, synthesis).

division flavor Purity Texture Synthesis Example 1 4.71 4.68 4.69 4.69 Example 2 4.70 4.68 4.68 4.68 Example 3 4.65 4.58 4.59 4.60 Comparative Example 1 4.48 4.29 4.35 4.37

From the above results, it can be seen that the spiral processed potato produced by the present invention has a significantly higher score than the general spiral processed potato. That is, it can be confirmed that taste, palatability, and texture are improved by adding a betamix and bread crumb as in Examples 1 to 3.

In addition, the taste, palatability, and texture of the Example 3 significantly lower than Examples 1 and 2, but higher than Comparative Example 1. That is, it can be confirmed that the storage stability of the spiral-shaped processed potato is improved because it is vacuum-packed immediately in the rapidly frozen state.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (3)

The size of the cultivated raw potatoes, the primary pretreatment step of washing for 10 minutes to 20 minutes in water at 70 ° C to 90 ° C after selection;
A second pre-treatment step of cutting the potato having undergone the first pre-treatment step into a spiral shape;
Washing the potatoes subjected to the second pre-treatment step with hot water and then cold water again;
A coating step of first coating the surface of the potatoes subjected to the washing step with a beta mix, and then secondary coating with bread crumb; And
Packaging the potatoes after the coating step by rapid freezing at -30 ° C to -50 ° C for vacuum packaging;
/ RTI >
The cleaning step comprises:
The potatoes subjected to the second pretreatment step are washed with hot water at a temperature of 85 ° C to 88 ° C for 1 second to 5 seconds, washed at 1 ° C to 10 ° C for 1 second to 20 seconds,
In the washing step, 0.5 to 5 parts by weight of vitamin C powder of 100 to 500 mesh is diluted with respect to 100 parts by weight of water, and the water is diluted with vitamin C,
After the coating step, the potatoes coated with the beta mix and bread crumb are fried in vegetable oil at 160 ° C to 180 ° C for 5 seconds to 20 seconds,
Wherein a precooling process is carried out to remove the frying oil for 30 seconds to 60 seconds with respect to the potatoes which have been subjected to the hot water treatment and to cool the heat generated during the hot water treatment.
delete A spiral shaped potato produced by the method of claim 1.

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