KR102365134B1 - manufacturing method of snack chip havind fruit flavor - Google Patents

Abstract

The present invention relates to a method for producing a transparent snack chip with a fruity taste, and more particularly, to a starch extracted from a potato, molded into a chip shape by adding a fruit concentrate, and then fried in oil, so that the chip itself is transparent and has excellent flavor It relates to a method for manufacturing a transparent snack chip.
The manufacturing method of transparent snack chips with fruit flavor of the present invention includes a pre-treatment step of making a sheath after washing the potatoes, a baking step of sprinkling the potatoes with salt and cooking oil and baking them by heating in an oven, and the group potatoes obtained in the baking step An extraction step of extracting the group potato extract by adding an extraction solvent, a starch addition step of adding starch to the group potato extract and boiling to obtain a thick starch solution, a mixing step of adding a fruit concentrate to the starch solution to obtain a mixed solution; , a drying step of forming a dry plate in the form of chips by spreading the mixture thinly and drying, and an oil bath treatment step of frying the dry plate in oil to obtain transparent snack chips.

Description

Manufacturing method of transparent snack chips with fruit flavor {manufacturing method of snack chip havind fruit flavor}

The present invention relates to a method for producing a transparent snack chip with a fruity taste, and more particularly, to a starch extracted from a potato, molded into a chip shape by adding a fruit concentrate, and then fried in oil, so that the chip itself is transparent and has excellent flavor It relates to a method for manufacturing a transparent snack chip.

Snack is a word that means ‘light meal’, and any food that can be eaten lightly other than three meals a day can be included in the snack category.

The concept of a snack generally used is that it does not burden the stomach and has a crisp texture through a simple steaming process, drying or swelling process, and at the same time, various and complex tastes and flavors are added through coating or seasoning. means to have

In modern times, as the level of income increases, a healthy life is pursued, and interest in the use of new functional substances and the development of new foods is continuously increasing in a well-being society that seeks functional foods.

Accordingly, food manufacturers are planning and launching products using new materials as well as health-oriented foods such as low-fat, non-fat, low-cholesterol and low-calorie snacks according to consumer demand.

Snacks come in various sizes and shapes. Among them, chip-type snacks are thin and crispy, and many people prefer them.

In general, snack chips in the form of chips are manufactured by adding various kinds of additives to wheat flour dough or rice flour dough, forming them in a chip shape, and then baking or frying them. Snacks made in this way are generally opaque. In addition, since artificial synthetic additives are used, there is a problem that may be harmful to health.

Republic of Korea Patent No. 10-1538918: Baked Rice Chip Snack Manufacturing Method

The present invention was created to improve the above problems, and by using only natural ingredients to provide health benefits and a transparent chip form at the same time to provide a method for producing a transparent snack chip that is unique and has a fruity taste and excellent flavor it has its purpose

In order to achieve the above object, there is provided a method for producing a fruity transparent snack chip of the present invention, comprising: a pretreatment step of washing potatoes and then making a sheath; A baking step of sprinkling salt and cooking oil on the potatoes and then heating and baking in an oven; an extraction step of extracting the grouped potato extract by adding an extraction solvent to the grouped potatoes obtained in the baking step; a starch addition step of adding starch to the group potato extract and boiling to obtain a thick starch solution; a mixing step of adding a fruit concentrate to the starch solution to obtain a mixed solution; a drying step of forming a dry plate in the form of a chip by drying the mixed solution thinly; and frying the dry plate in oil to obtain transparent snack chips.

In the mixing step, the fruit concentrate is a concentrate obtained from any one fruit selected from apples, strawberries, green grapes, peaches, pears, pineapples, and cherries.

After the drying step, the application step of applying the penetrating solution extracted from the mixture of the leaves of horseradish and the fruits of horseradish to the surface of the drying plate; further includes.

As described above, the snack chips of the present invention are beneficial to health because they are manufactured using only natural ingredients.

In addition, the present invention is made in the form of a transparent chip, has a unique and unique appearance, and at the same time has a fruity taste and excellent flavor.

1 is a block diagram illustrating a method of manufacturing a transparent snack chip with fruit flavor according to an embodiment of the present invention.

Hereinafter, a method for producing a fruity-flavored transparent snack chip according to a preferred embodiment of the present invention will be described.

Referring to FIG. 1 , the method for producing a fruit-flavored transparent snack chip of the present invention includes a pre-treatment step of making a sheath after washing a potato, a baking step of sprinkling salt and cooking oil on the potato and heating it in an oven to bake; An extraction step of extracting the group potato extract by adding an extraction solvent to the group potato obtained in the step, a starch addition step of adding starch to the group potato extract and boiling to obtain a thick starch solution, and a fruit concentrate added to the starch solution to obtain a mixture It includes a mixing step of obtaining a , a drying step of forming a dry plate in the form of a chip by spreading the mixture thinly and drying it, and an oil bath treatment step of frying the dry plate in oil to obtain transparent snack chips. Let's look at each step in detail.

1. Pretreatment step

First, after washing the potatoes, a pre-treatment step of making a sheath is performed.

After picking potatoes with good appearance, sort them by size. The selected potatoes are repeatedly washed 2-3 times with clean water to remove soil or foreign substances on the surface.

After removing the water on the surface of the washed potatoes, insert a knife to a certain depth to make a cut. The scabbard can be made in one or more places. If you cut the potatoes, you can cook them up to the insides of the potatoes in a short time in the baking step, which will be described later, so that the salt can penetrate well.

2. Baking step

Next, a baking step of heating and baking the cut potatoes in an oven is performed.

Sprinkle salt and cooking oil evenly over the cut potatoes and put them in the oven. 0.5 to 5 parts by weight of salt and 5 to 15 parts by weight of cooking oil may be sprinkled with respect to 100 parts by weight of potatoes. Salt is used to infiltrate the potato with proper taste, and cooking oil is to prevent burning the potato surface. Olive oil can be used as cooking oil.

After putting the potatoes in an oven, they are heated at 200 to 250° C. for 10 to 30 minutes to obtain a group potato.

3. Extraction step

Next, an extraction step of extracting the group potato extract from the group potato taken out of the oven is performed.

After adding an extraction solvent to the group potatoes, it is possible to obtain a group potato extract by extraction for a certain period of time. For example, 0.5 to 5 times the volume ratio of the extraction solvent to the potatoes may be added and then extracted for 1 to 10 hours. Water may be used as the extraction solvent. Preferably, hot water of 80 to 100° C. may be used as water.

After extraction, filter through a sieve or filter cloth to obtain a liquid group potato extract. Group potato extract contains gelatinized potato starch and has a relatively transparent color.

4. Starch Addition Step

Next, starch is added to the potato extract and then boiled to obtain a thick starch solution.

10 to 30 parts by weight of starch may be added based on 100 parts by weight of the group potato extract. As the starch, it is preferable to use cereal starch obtained from grains such as rice, corn, wheat, and the like. Such cereal starch can impart a transparent and strong viscosity.

The starch solution is stirred while boiling for 1 to 5 minutes to obtain a thick starch solution.

5. Mixing step

Next, a fruit concentrate is added to the starch solution to obtain a mixed solution.

1 to 5 parts by weight of the fruit concentrate may be added based on 100 parts by weight of the starch solution. When the fruit concentrate is less than 1 part by weight, it is difficult to improve the flavor of the snack chips, and when the fruit concentrate exceeds 5 parts by weight, the snack chips become opaque. Therefore, 1 to 5 parts by weight of the fruit concentrate is appropriate.

As a fruit concentrate, a concentrate obtained from any one fruit selected from apple, strawberry, green grape, peach, pear, pineapple, and cherry is used. This kind of fruit is useful for improving flavor.

Fruit concentrate can be obtained by heating the juice obtained by pressing the fruit. Of course, the fruit concentrate can be purchased and used as a commercial product.

6. Drying stage

Next, the mixed solution is spread thinly and dried to form a dry plate in the form of chips.

A certain amount (5 to 15 ml) of the mixed solution is placed on paper foil, and then spread thinly. Then, put the paper foil in the oven and heat it at a low temperature for a certain period of time. For example, it may be heated at 40 to 60° C. for about 1 to 3 hours. As moisture is removed through this heating, a dry plate in the form of chips is made.

7. Oil treatment step

Next, the dry plate is fried in oil to obtain transparent snack chips. For example, it can be fried for 1 to 5 minutes by putting a dry plate in edible oil heated to 160 to 200 ℃.

The snack chips of the present invention prepared by the above method are beneficial to health because they are manufactured using only natural ingredients. In addition, the present invention is made in the form of a transparent chip, has a unique and unique appearance, and at the same time has a fruity taste and excellent flavor.

On the other hand, in the present invention, the coating step may be further performed between the drying step and the oil bath treatment step.

As an example of the application step, the penetrating solution extracted from the mixture of the leaves of horseradish and the fruits of horseradish is applied to the surface of the drying plate. This penetrating liquid has excellent antioxidant activity and can enhance the functionality of snack chips.

Flower swordfish ( Cardamine amaraeformis ) is a dicotyledonous plant, a biennial plant of the papaveraceae mustard family, which grows mainly in streams of mountain valleys. The flower swordfish uses leaves.

Also, Abutilon theophrasti Medicus is an annual herb belonging to the mallow family. The diaper uses the fruit.

A mixture of the leaves of horseradish and the fruits of horseradish in a weight ratio of 5: 1 is ground and pulverized with a blender, and an extraction solvent is added to extract. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used.

Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of the extraction, 4 to 10 times the weight of water is added to the mixture, extracted at 20 to 120° C. for 4 to 24 hours, and then filtered to obtain a liquid penetrating solution.

The penetrating solution is evenly applied to the surface of the drying plate by spraying. The applied penetrating solution penetrates into the drying plate. After the penetrant is applied, the dry plate is fried in oil to produce transparent snack chips.

Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are provided to describe the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

After washing the potatoes, cut them and put them in a container. Then, 1.5 parts by weight of salt and 10 parts by weight of olive oil were sprinkled with respect to 100 parts by weight of potatoes, and then put in an oven and heated at 230° C. for 20 minutes to bake potatoes. Then, twice the volume ratio of hot water at 90°C was poured into the group potatoes, extracted for 2 hours, and filtered through a sieve to prepare the group potato extract. After adding 20 parts by weight of corn starch based on 100 parts by weight of the group potato extract, the mixture was boiled and stirred for 3 minutes to obtain a thick starch solution. Then, after adding 3 parts by weight of apple concentrate to 100 parts by weight of starch solution, 10 ml of each was put on paper foil, then thinly spread and heated at 50° C. for 2 hours using an oven to make a dry plate in the form of chips. Then, the dry plate was put in edible oil heated to 180° C. and fried for 3 minutes to prepare transparent snack chips.

(Example 2)

A transparent snack chip was prepared in the same manner as in Example 1, but the penetrating solution was applied to the surface of the drying plate and then fried with edible oil.

In order to obtain a penetrating solution, a mixture of the leaves of horseradish and the fruit of horseradish in a weight ratio of 5:1 was ground and pulverized with a blender, water was added 6 times by weight, extracted at 100° C. for 5 hours, and filtered. did

(Comparative example)

A starch solution was prepared in the same manner as in Example 1, and 10 ml of the starch solution was placed on paper foil, flattened, and heated at 50° C. for 2 hours using an oven to make a dry plate in the form of chips. Then, the dried plate was put in edible oil heated to 180° C. and fried for 3 minutes to prepare transparent snack chips.

<sensory test>

A sensory test was performed on the transparent snack chips of Examples and Comparative Examples. A panel was selected and the appearance, flavor, taste, and overall preference were evaluated by a 9-point evaluation method (1: very bad, 3: bad, 5: average, 7: good, 9: very good), and the results are shown in Table 1 shown in

division Exterior taste incense Comprehensive symbol map Example 1 7.4 8.3 7.8 7.9 Example 2 7.1 8.1 7.4 7.5 comparative example 7.2 5.6 5.3 5.8

Looking at the results of Table 1, both Examples 1 and 2 showed excellent sensory evaluation results. On the other hand, in the case of the comparative example, the score was lower in taste and aroma. Through this, it was confirmed that the addition of fruit concentrate significantly improved the flavor of snack chips.

<Antioxidant experiment>

Antioxidant activity was measured using the penetrant solution used in Example 2 as a sample.

The sample was filtered to remove solid matter, then concentrated to 50 mL, and distilled water was added to dilute the sample to a concentration of 1000 ppm. Antioxidant activity (electron donation ability, EDA%) of the sample was measured by modifying the method of Blois. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of sample, stirred, and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed as the absorbance decrease rate of the sample-added group and the non-additive group. The radical scavenging activity was calculated by the following formula.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of no-addition group) × 100

The results of measuring the radical scavenging activity of the sample are shown in Table 2 below.

sample Radical scavenging activity (%) Test sample (penetrating solution of Example 2) 61.8±0.45 Control sample (BHT) 57.4±0.30

Referring to the results of Table 2, the antioxidant activity of the penetrating solution used in Example 2 was found to be superior to that of BHT (synthetic antioxidant) used as a control sample. Therefore, in the case of Example 2, it is expected that the good flavor of snack chips can be maintained for a longer period of time by suppressing the rancidity of fat as well as being useful for health.

As mentioned above, although the present invention has been described with reference to the embodiments, it will be understood that these are merely exemplary, and those of ordinary skill in the art will understand that various modifications and equivalent embodiments are possible therefrom. Accordingly, the true protection scope of the present invention should be defined only by the appended claims.

Claims (3)

After washing the potatoes, a pre-treatment step of making a sheath;
A baking step of sprinkling salt and cooking oil on the potatoes and then heating and baking in an oven;
an extraction step of adding an extraction solvent to the grouped potatoes obtained in the baking step to extract the grouped potato extract;
a starch addition step of adding starch to the group potato extract and boiling to obtain a thick starch solution;
a mixing step of adding a fruit concentrate to the starch solution to obtain a mixed solution;
a drying step of forming a dry plate in the form of chips by drying the mixed solution thinly;
Oil bath treatment step of frying the dry plate in oil to obtain transparent snack chips;
After the drying step, an application step of applying the penetrating solution extracted from the mixture of the leaves of horseradish and the fruit of horseradish to the surface of the drying plate after the drying step; . According to claim 1, wherein in the mixing step, the fruit concentrate is a fruit concentrate obtained from any one fruit selected from apples, strawberries, green grapes, peaches, pears, pineapples, and cherries. method. delete

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