KR20030064458A - Preparation method of fry using pineapples - Google Patents

Preparation method of fry using pineapples Download PDF

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Publication number
KR20030064458A
KR20030064458A KR1020020004758A KR20020004758A KR20030064458A KR 20030064458 A KR20030064458 A KR 20030064458A KR 1020020004758 A KR1020020004758 A KR 1020020004758A KR 20020004758 A KR20020004758 A KR 20020004758A KR 20030064458 A KR20030064458 A KR 20030064458A
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South Korea
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powder
pineapple
mixing
fried
starch
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KR1020020004758A
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Korean (ko)
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강성모
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강성모
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Publication of KR20030064458A publication Critical patent/KR20030064458A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: Provided is a fried pineapple pieces covered with frying powder, which keeps fresh nutrients of pineapple so as to make it a good health food. CONSTITUTION: The preparation of fried pineapple food comprises the process of: the first step of washing, peeling and cutting pineapple to cubes of 1x1x1cm after eliminating its inner core; the second step of making a powder consisting of 68.30% of soft-wheat flour, 6.00% of casaba starch, 8.00% of corn starch, 6.00% of high fat powder, 6.00% of white sugar, 1.20% of pure salt, 0.60% of baking powder, 1.00% of onion powder, 0.80% of garlic powder, 0.80% of turmeric powder, 1.00% of monosol, 0.10% of white pepper and 0.20% of pineapple flavor; the third step of mixing 80wt.% of the pineapple made in the first step, 9.80wt.% of powder prepared in the second step and 10.20wt.% of distilled water; and the forth step of frying the pineapples of 1 cubic cm, covered with the dough from the third step, at 220deg.C for 10 seconds.

Description

파인애플을 이용한 튀김식품의 제조방법 {PREPARATION METHOD OF FRY USING PINEAPPLES}Method of manufacturing fried food using pineapple {PREPARATION METHOD OF FRY USING PINEAPPLES}

본 발명은 가공 전의 파인애플을 저온에서 세척 및 박피시키고 가운데 심을 제거하는 처리공정을 거쳐 일정한 온도와 시간의 조건하에서 튀겨냄으로써 파인애플 자체의 신선함과 영양소를 그대로 유지하게 함은 물론 각종 성분의 배합으로 제조한 파우더를 통해 독특한 맛을 내는 파인애플을 이용한 튀김식품의 제조방법에 관한 것이다.The present invention is processed by washing and peeling the pineapple before processing at low temperature and fried under a constant temperature and time through a process of removing the center core to maintain the freshness and nutrients of the pineapple itself as well as prepared by the combination of various ingredients. It relates to a method of manufacturing fried foods using pineapple that gives a unique taste through powder.

파인애플을 비롯한 과일들은 우리 주변에서 쉽게 접하고 자주 먹으면서도 그 조리법은 그다지 다양하지 않은 것으로 되어 있다. 일반적으로 과일의 가공실태는 흔히 껍질을 벗긴 채 내용물을 직접 먹거나, 통조림, 건조과일, 쥬우스 등 음료수의 원액 등으로 사용하는 정도에 불과하였는데, 그 주요한 이유는 대부분의 과일들은 그 조직이 약하므로 열 등의 외부조건에 의하여 영양소가 쉽게 파괴되고 신선도가 떨어지는 등에 문제점이 있었다.Pineapples and other fruits are easily found around us and eat frequently, but the recipes are not as varied. In general, the processing status of fruit was often peeled and eaten directly, or used as a stock solution of beverages such as canned food, dried fruit, juice, etc. The main reason is that most fruits have weak tissues There is a problem in that nutrients are easily destroyed by the external conditions such as freshness and the freshness is low.

본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서,The present invention has been made to solve the above problems,

다양한 메뉴개발을 통한 식생활 문화의 개선과 편리성의 추구 및 외식문화의 진출로 점차 확대되는 국민들의 기호에 맞도록 기존의 형태와 차별된 새로운 형태의 파인애플을 소재로 한 영양식을 제공하는 것을 목적으로 한다.It aims to provide nutritious foods based on new types of pineapples, differentiated from the existing ones, to suit the tastes of the people, which are gradually expanded by the improvement of the food culture through the development of various menus, the pursuit of convenience, and the advancement of the food culture. .

도 1은 본 발명의 제조과정을 보인 블록도.1 is a block diagram showing a manufacturing process of the present invention.

상기와 같은 목적을 달성하기 위하여, 본 발명의 제조공정은 크게 파인애플 처리공정, 파우더 제조공정, 파인애플과 파우더와 정제수의 혼합공정, 튀김공정으로 구분할 수 있으며, 본 발명을 공정별로 상세히 설명하면 다음과 같다.In order to achieve the above object, the manufacturing process of the present invention can be largely divided into pineapple processing process, powder manufacturing process, mixing process of pineapple and powder and purified water, frying process, the present invention will be described in detail by the process as follows same.

제 1 단계는 파인애플을 처리하는 공정으로,The first step is to process the pineapple,

이 단계는 가공전의 파인애플을 깨끗이 세척하는 공정과 두꺼운 외피를 제거하는 공정, 파인애플 중심부에 위치하여 주변의 다른 조직보다 상대적으로 견고하므로 씹어 삼키기에 부적절한 심을 제거하는 공정, 마지막으로 한 입에 집어 넣을 수 있는 정도의 적당한 크기로 절단하는 공정으로 세분화 할 수 있다.This step cleans the pineapple before processing, removes the thick outer skin, and is located in the center of the pineapple, so it is relatively harder than other tissues around it, thus removing the seam that is unsuitable for chewing and swallowing. It can be subdivided into a process of cutting to a suitable size.

제 2 단계는 파우더의 제조공정으로,The second step is the powder manufacturing process,

박력분을 주재로 한 전분, 고지방분말, 정백당, 베이킹파우더, 그리고 첨가물로 정제염, 양파분말, 마늘분말, 강황분말, 모노졸, 백후추, 파인애플프레버(남공급원 : 남영 후드넷)등을 일정비율로 배합한 파우더를 제조한다.Starch, high fat powder, white sugar, baking powder, and additives such as refined salt, onion powder, garlic powder, turmeric powder, monosol, white pepper, pineapple prever (nam source: Namyoung Hoodnet) To prepare a powder blended with.

제 3 단계는 파인애플과 파우더와 정제수의 혼합공정,The third step is the mixing process of pineapple, powder and purified water,

상기 1단계에서 가공된 파인애플과 상기 2단계에서 제조한 파우더에 정제수를 넣어 골고루 반죽 및 섞어 준다.Put the purified water in the pineapple processed in step 1 and the powder prepared in step 2 evenly knead and mix.

제 4 단계는 튀김공정으로,The fourth step is the frying process,

상기 3단계의 파우더 반죽을 입힌 일정 크기의 파인애플 재료를 후라이어안에서 식물성 기름을 이용하여 튀긴다.The pineapple material of a predetermined size coated with the powder batter of the third step is fried using vegetable oil in a fryer.

파인애플은 특별히 주의를 기울여 높은 온도에서 짧은 시간에 튀겨내야만 자체의 영양성분과 신선도를 유지할 수 있다. 파우더 반죽을 입힌 파인애플 재료를 기름에 넣자마자 곧 바로 기름 위로 솟구쳐 올라오면서 튀겨지는 온도가 적합한 온도라 할 수 있으며, 본 발명에 있어서, 바람직한 기름의 온도와 적정 튀김시간은 약 220℃와 약 10초간 정도이다.Pineapple can be preserved in its nutrients and freshness only with special care and frying in a short time at high temperatures. As soon as the powdered pineapple material is poured into the oil, it is said that the temperature which is fried as it rises immediately above the oil is a suitable temperature. In the present invention, the preferred oil temperature and proper frying time are about 220 ° C. and about 10 seconds. It is enough.

파인애플이 다 튀겨지면 적당히 식힌 상태에서 취식할 수 있고, 일반의 튀김식품들과 같이 크림, 쨈, 설탕, 소스, 잣 등을 가미하여 장식할 수도 있다.When the pineapple is deep fried, it can be eaten in a moderately cooled state, and can be decorated with cream, 쨈, sugar, sauce, pine nuts, etc. like other fried foods.

이하, 첨부된 도면을 참조하여 본 발명의 실시예를 들어 기재한다. 그러나,이 실시예는 본 발명의 이해를 용이하게 하기 위해 제공되는 것으로, 본 발명의 범위가 이에 한정되는 것은 아니며, 본 발명의 개념을 이탈하지 않는 범위내에서 이 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의하여 여러 가지 형태로 변형 또는 변경 실시하는 것 또한 본 발명의 개념에 포함되는 것은 물론이다.Hereinafter, with reference to the accompanying drawings will be described an embodiment of the present invention. However, this embodiment is provided to facilitate the understanding of the present invention, and the scope of the present invention is not limited thereto, and it is common in the art to which the present invention belongs without departing from the concept of the present invention. Modifications or changes in various forms by those skilled in the art are of course included in the concept of the present invention.

실시예 :Example

제 1 단계로, 파인애플 처리공정은 파인애플의 세척, 박피, 심제거, 절단 등의 세부공정으로 나누어지며, 절단공정에서는 1 x 1 x 1 ㎝ 의 크기의 정육면체 형태로 가공하는 1공정,In the first step, the pineapple treatment process is divided into detailed processes, such as washing, peeling, shim removal, and cutting of pineapple, and in the cutting process, one step of processing into a cube shape having a size of 1 x 1 x 1 cm,

제 2 단계로, 파우더 제조공정에서는 구성성분들의 배합비율이 총 중량에 대하여 각각 박력분(68.30％), 카사바전분(6.00％), 옥수수전분(8.00％), 고지방분말(6.00％), 정백당(6.00％), 정제염(1.20％), 베이킹파우더(0.60％), 양파분말(1.00％), 마늘분말(0.80％), 강황분말(0.80％), 모노졸(1.00％), 백후추(0.10％), 파인애플프레버(0.20％)로 이루어져 혼합되는 2공정,In the second step, in the powder manufacturing process, the blending ratio of the constituents is based on the total weight of the force (68.30%), cassava starch (6.00%), corn starch (8.00%), high fat powder (6.00%) and white sugar (6.00). %), Refined salt (1.20%), baking powder (0.60%), onion powder (1.00%), garlic powder (0.80%), turmeric powder (0.80%), monosol (1.00%), white pepper (0.10%) , Consisting of two pineapple flavors (0.20%),

제 3 단계로, 파인애플과 파우더와 정제수의 혼합공정에서는 상기 제 1 단계의 가공된 파인애플 80 중량％와 제2단계 공정으로 이루어진 파우더 9.80 중량％와 정제수 10.20 중량％를 골고루 잘 섞어 주는 3공정,In the third step, in the mixing process of pineapple, powder and purified water, three steps of evenly mixing 80% by weight of the processed pineapple of the first step and 9.80% by weight of the powder consisting of the second step and 10.20% by weight of purified water,

제 4 단계로, 튀김공정에서는 제 3 단계에서 파우더 반죽이 고르게 입혀진 파인애플 재료를 고온에서 단시간에 특히, 220℃에서 10초간 튀겨주는 4공정으로 이루어진다.In the fourth step, the frying process consists of four steps of frying the pineapple material coated with the powder batter evenly in the third step at a high temperature for a short time, especially at 220 ° C. for 10 seconds.

상기와 같은 단계로 이루어진 파인애플 튀김식품(일명 파인애플 과일볼)은 파인애플 재료 1 입방체(㎤)로 되고 그 표면에 박력분을 주재로 한 전분, 양념 등이 피막되어 고온에서 순간 튀겨 구성된 것이므로 파인애플의 고유의 맛과 신선도가 유지되어 색다른 간식 식품이 구성된다.The pineapple fried food (aka pineapple fruit ball) consisting of the above steps is made of pineapple material 1 cubic centimeter (cm 3) and the starch, seasonings, etc., mainly made of a force component on the surface of the pineapple and because it consists of instant fried at a high temperature, which is unique to pineapple The taste and freshness are retained, creating a unique snack food.

이상에서 살펴본 바와 같이 본 발명에 따른 파인애플을 이용한 튀김식품의 제조방법은, 파인애플 자체의 신선함과 영양소를 그대로 유지하게 함은 물론 각종 성분의 배합으로 제조한 파우더를 통해 독특한 맛을 내는 건강식품을 제조하는 데 유용하게 이용할 수 있다As described above, the manufacturing method of the fried food using the pineapple according to the present invention maintains the freshness and nutrients of the pineapple as it is, and prepares a healthy food having a unique taste through a powder prepared by mixing various ingredients. It is useful to use

Claims (1)

파인애플의 세척, 박피, 심제거, 절단 등의 세부공정으로 나누어지며, 절단공정에서는 파인애플을 1 x 1 x 1 ㎝ 의 크기의 정육면체 형태로 가공하는 제 1 공정,The pineapple is divided into detailed processes such as washing, peeling, shim removal, and cutting.In the cutting process, the first process is to process the pineapple into cubes having a size of 1 x 1 x 1 cm, 구성성분의 배합비율을 총 중량에 대하여 각각 박력분(68.30％), 카사바전분(6.00％), 옥수수전분(8.00％), 고지방분말(6.00％), 정백당(6.00％), 정제염(1.20％), 베이킹파우더(0.60％), 양파분말(1.00％), 마늘분말(0.80％), 강황분말(0.80％), 모노졸(1.00％), 백후추(0.10％), 파인애플프레버(0.20％)로 혼합하여 파우더를 제조하는 제 2 공정,The blending ratios of the ingredients were: ginseng starch (68.30%), cassava starch (6.00%), corn starch (8.00%), high fat powder (6.00%), white sugar (6.00%), refined salt (1.20%), Baking powder (0.60%), onion powder (1.00%), garlic powder (0.80%), turmeric powder (0.80%), monosol (1.00%), white pepper (0.10%), pineapple prever (0.20%) A second process of preparing powder by mixing, 상기 제 1 공정의 가공된 파인애플 80 중량％와 상기 제 2 공정으로 이루어진 파우더 9.80 중량％와 정제수 10.20 중량％를 골고루 잘 반죽 및 섞어 주는 제 3 공정,A third process of evenly mixing and mixing 80 wt% of the processed pineapple of the first step, 9.80 wt% of the powder made of the second step, and 10.20 wt% of purified water, 상기 제 3 공정에서 파우더 반죽이 고르게 입혀진 1 입방체(㎤) 크기의 파인애플 재료를 고온에서 단시간에 특히, 220℃에서 10초간 튀겨주는 4공정을 포함하는 것을 특징으로 하는 파인애플을 이용한 튀김식품의 제조방법.Method for producing a fried food using a pineapple, characterized in that the third step of the powder dough is coated evenly coated pineapple material of 1 cube (cm 3) size in a short time, especially at 220 ℃ 10 seconds .
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101601455B (en) * 2009-05-21 2011-09-21 祐康食品（杭州）有限公司 Processing method of honey pineapple fruit particles
CN103783525A (en) * 2014-01-20 2014-05-14 山东省农业科学院农产品研究所 Onion slice capable of assisting treatment of cold and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61242556A (en) * 1985-04-19 1986-10-28 Hatoya Seika:Kk Preparation of snack using fruits
JPS61293339A (en) * 1985-06-24 1986-12-24 Asahi Chem Ind Co Ltd Production of dried fruit
JPH03247254A (en) * 1990-02-27 1991-11-05 Hachitei:Kk Oil-fried food of doughnut-like fruit and preparation thereof
JPH08280532A (en) * 1996-05-16 1996-10-29 Toshiba Corp Rice cooker

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61242556A (en) * 1985-04-19 1986-10-28 Hatoya Seika:Kk Preparation of snack using fruits
JPS61293339A (en) * 1985-06-24 1986-12-24 Asahi Chem Ind Co Ltd Production of dried fruit
JPH03247254A (en) * 1990-02-27 1991-11-05 Hachitei:Kk Oil-fried food of doughnut-like fruit and preparation thereof
JPH08280532A (en) * 1996-05-16 1996-10-29 Toshiba Corp Rice cooker

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101601455B (en) * 2009-05-21 2011-09-21 祐康食品（杭州）有限公司 Processing method of honey pineapple fruit particles
CN103783525A (en) * 2014-01-20 2014-05-14 山东省农业科学院农产品研究所 Onion slice capable of assisting treatment of cold and preparation method thereof
CN103783525B (en) * 2014-01-20 2016-03-16 山东省农业科学院农产品研究所 Onion sheet of a kind of supplemental treatment flu and preparation method thereof

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