KR101754320B1 - A process for the preparation of Deep-fried Glass Noodles in Seaweed of potato and the Deep-fried Glass Noodles in Seaweed of potato prepared therefrom - Google Patents

Abstract

The present invention relates to a process for producing potato ginseng and a potato ginseng thus produced, which comprises: (S1) removing potato and washing; (S2) cutting the washed potato; (S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes; (S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight, (S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi; (S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour; (S7) applying the ready-made frying pan to the potted potatoes which have been matured; And (S8) frying the potato strips covered with the above-described frying clothes in a cooking oil at 160 to 170 DEG C for 5 to 7 minutes. The potato strips produced according to the present invention have low calories and fat, are rich in fibrin and protein, It is expected that it will be able to be used as a snack or a meal substitute for the busy modern people with the help of the well-being food.

Description

[0001] The present invention relates to a method of preparing potatoes using potatoes, and to a method for preparing potatoes using the potatoes,

More particularly, the present invention relates to a process for preparing a fusible rice gum which is prepared by wrapping a potato with steam and then frying it into a snack or a meal, It is about potatoes.

Porphyra tenera is a typical aquatic red alga, a carbohydrate agar which is the most abundant, and contains hemicellulose, sorbitol, dapsitol, etc. and has almost no fat, but contains 30-40% of protein, and threonine, valine, leucine, isoleucine, In addition to essential amino acids such as lysine, methionine, phenylalanine and ditriptan, inorganic minerals such as Na, K, Ca, P, Fe, L and Br are contained.

There are various types of kimchi such as P. tenera and P. yezoensis. It is a species of red sea bream and seaweed, and its shape and size are various, but its length is 14 ~ 25㎝, The width is 5 ~ 12㎝. The shape of the stems is a petiole or a lobular body with one layer of cells, and powder appears in spring and autumn with low water temperature. In the summer when the water temperature rises, it becomes a small long tongue.

Although Kim is a nutritious food that can be easily contacted and ingested in everyday life, there is a disadvantage that the materials such as kimbap or roasted kimchi are limited.

On the other hand, potato was introduced from China in the Joseon Dynasty, and it was widely consumed as a substitute for rice or barley, or as a starter. 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 were used as side dishes such as steamed, fried, or fried with potatoes.

Sweet potatoes (Ipomoea batatas L.) is a perennial herbaceous plant that contains 69.39% moisture, 27.7% carbohydrates and 1.3% protein. It also has a low calorie content and is rich in natural β-carotene, vitamins, minerals, and plant fiber. It helps to balance constipation and blood cholesterol levels and is effective in blood pressure control, anti-aging, anti-cancer and skin care. Is also used. Sweet potatoes are rich in vitamin A, so when you eat a certain amount of sweet potatoes every day, you can supply enough of your daily needs for vitamin A (beta-carotene: a precursor of vitamin A). These sweet potatoes are used in a form that is steamed and eaten or baked.

Accordingly, the present inventors have continued research to develop foods using potatoes rich in vitamins and fibrin content while having fewer calories and fats. As a result, since Kim can not be utilized as a material for various foods, We have developed a potato fried with potatoes which contains various nutrients that can be used as a snack or a substitute for a meal for a child who is uncomfortable or a busy modern man as well as a target to be supplied.

SUMMARY OF THE INVENTION The present invention provides a method for preparing a potato as a main ingredient of a potato having a low calorie and fat content and rich in vitamins and fibrin content.

Another aspect of the present invention is to provide a potato potato ginseng according to the present invention.

In order to solve the above-mentioned technical problems, the present invention provides a method for producing potato ginseng comprising the steps of:

(S1) evacuating and washing the potato;

(S2) cutting the washed potato;

(S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes;

(S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight,

(S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi;

(S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour;

(S7) applying the ready-made frying pan to the potted potatoes which have been matured; And

(S8) frying the potato-wrapped potato strips in the cooking oil at 160 to 170 DEG C for 5 to 7 minutes.

To achieve the above and / or other aspects and advantages, embodiments of the present invention provide potato chips prepared according to the method of the present invention.

Thus, the potato ginseng prepared according to the present invention is expected to be edible as a snack or a substitute for a busy modern person as a well-being food having a low calorie and fat, rich in fibrin and protein and providing health benefits.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 is a schematic view showing a manufacturing process of a potato strip of the present invention

The potato ginseng of the present invention is characterized in that the main ingredient is potatoes rich in vitamins and fibrin, as compared to ginseng, which contains only the surface.

The potato strip of the present invention comprises (S1) a step of peeling and washing potatoes; (S2) cutting the washed potato; (S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes; (S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight, (S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi; (S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour; (S7) applying the ready-made frying pan to the potted potatoes which have been matured; And (S8) frying the batter-coated potato strips in a cooking oil at 160 to 170 DEG C for 5 to 7 minutes.

The potatoes of the present invention can be freshly harvested or stored at a refrigeration temperature of 4 to 5 캜, but there is no particular limitation.

The step (S1) of the method of the present invention can be carried out by degassing and washing potatoes, which can be carried out by conventional potato dressing methods.

The step (S2) of the method of the present invention is a step of cutting down the washed potatoes, wherein the size of the cut is similar to that of the root, but it is not necessarily cut to the same shape, There is no limitation.

 The step (S3) of the method of the present invention is a step of mending the cut potato at 92 to 98 DEG C for 1 to 3 minutes. Through this mastication process, the nutrient of the potato Can be prevented from being destroyed, and the soft texture of potatoes can be maintained.

 In step (S4) of the method of the present invention, boiled water is boiled for 5 to 7 minutes and then cooled at room temperature for 10 to 15 minutes. Then, liver is added at 0.5 to 3% , Which is the same as the pretreatment step of the present invention in which a normal kimchi is added at its production.

In step S5 of the method of the present invention, 55 to 75% by weight of the baked surface prepared by livestock is stacked on top of the roasted kimbap, 25 to 45% by weight of the roasted potatoes are laminated, Kimbap steaming is rolled and rolled into a cylindrical shape to produce Kimmyeong, and the amount of potatoes to be used can be appropriately adjusted according to preference.

The step (S6) of the method of the present invention is a step of preparing a frying appetizer by mixing an asi berries, garlic, onion and carrots with glutinous rice flour, wherein the aseberi is a fruit having excellent antioxidative effect, The figure reaches 21 times of blueberry and 23 times of pomegranate to prevent aging and is effective for skin beauty. That is, in the present invention, the functionality of Kimjongyi can be further improved by using a functional frying cloth prepared by crushing the asai berry, garlic, onion and carrot and mixing with the crushing powder.

The step (S7) of the method of the present invention is a step of applying the ready-made fryer to the potatoes which have been matured, so that the fryer is uniformly buried in the potatoes.

The step (S8) of the method of the present invention is a step of frying potato strips with the above-described frying cloth in a cooking oil at 160 to 170 DEG C for 5 to 7 minutes.

At this time, the cooking temperature was increased to quickly cook potatoes. When the temperature was raised, asparagine, a protein contained in potatoes, was combined with glucose, which is a sugar, to form acrylamide, and ethylcarbamate, 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.

Accordingly, in the present invention, by frying the potato at a temperature of 160 to 170 ° C, the functional ingredient can be maintained while preventing the generation of harmful components.

Thus, the potato ginseng prepared according to the present invention is expected to be edible as a snack or a substitute for a busy modern person as a well-being food having a low calorie and fat, rich in fibrin and protein and providing health benefits.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

The potatoes were decapitated, washed, cut into 4-5 cm lengths, and matured at 95 ° C for 2 minutes.

On the other hand, when the water boils, add the dough and boil for 5 minutes. After boiling, put in a bowl where the water can be drained. After cooling for 10 minutes in a well-ventilated shady place, make sure that the temperature is about 30 ℃. Add 3g of soy sauce to 100g of boiled whole soy sauce.

Next, one piece of roasted kimbap is spread, and 60 g of the raw persimmon sauce and the potatoes which have been dipped in the soy sauce are layered thereon, and the roasted kimbap is rolled and rolled into a cylindrical shape.

On the other hand, asai berry, garlic, onion and carrot were crushed and mixed with glutinous rice flour to prepare frying clothes. Fry the frying cloth 1mm and boil for 5 minutes at 170 ℃.

≪ Example 2 >

The sweet potato was used in the same manner as in Example 1 to prepare a rice gruel.

≪ Comparative Example 1 &

The existing herring roots were prepared.

≪ Test Example 1 >

In order to observe the sensory characteristics of the rice gruel according to the present invention, the sensory test was performed on the potato gruel prepared in Examples 1 and 2 and the gruel prepared in Comparative Example 1.

Seven point scale method was used to evaluate five sensory items such as appearance, color, texture, taste and overall acceptability. The results are shown in Table 1 below. At this time, the mean ± SD values were calculated through five repeated experiments.

Sensory evaluation item Example 1 Example 2 Comparative Example 1 Exterior 6.71 ± 1.44 6.65 ± 1.32 5.12 + - 0.48 Color 6.45 ± 1.32 6.54 ± 1.36 5.67 ± 0.98 Texture 6.42 ± 0.52 6.45 ± 0.25 5.31 + 1.43 flavor 6.63 ± 0.36 6.46 + - 0.85 5.63 ± 1.02 Overall likelihood 6.67 ± 1.12 6.78 ± 1.91 5.42 ± 1.90

As shown in Table 1, the potato ginseng prepared according to the present invention was evaluated in terms of appearance, color, texture and taste, and in particular, in terms of texture, the ginseng prepared according to the present invention was superior to the ginseng of Comparative Example 1 It was found that they received a remarkably excellent evaluation. It was also found that the overall acceptability was very high due to the excellent evaluation of color.

Thus, the potato ginseng prepared according to the present invention is expected to be edible as a snack or a substitute for a busy modern person as a well-being food having a low calorie and fat, rich in fibrin and protein and providing health benefits.

Claims (2)

(S1) evacuating and washing the potato;
(S2) cutting the washed potato;
(S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes;
(S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight,
(S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi;
(S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour;
(S7) applying the ready-made frying pan to the potted potatoes which have been matured; And
(S8) frying the potato strips covered with the above-described frying clothes in cooking oil at 160 to 170 DEG C for 5 to 7 minutes;
: ≪ / RTI > A potato plant produced according to the production method according to claim 1.

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