KR20150076909A - A dried potato dice and a manufacturing method thereof - Google Patents

Abstract

The present invention relates to a dried potato dice an a manufacturing method thereof and, specifically, to a dried potato dice an a manufacturing method thereof, which can be manufactured through a blanching process and a drying process after washing and peeling a raw potato and cutting in dice form with a fixed size. A manufacturing method of a dried potato dice of the present invention with excellent mouthfeel and excellent preference of all consumers is capable of maintaining an original color of a raw potato and, particularly, simply cooking healthy rice with excellent mouthfeel and nutrients when mixing and using the same for cooking rice.

Description

TECHNICAL FIELD [0001] The present invention relates to a dry potato dice and a method for producing the same,

The present invention relates to a drying potato dice and a method of manufacturing the same, and more particularly, to a drying potato dice manufactured by washing and dipping a raw potato into a dice having a predetermined size, followed by cutting and drying, and a method for producing the dried potato dice.

As interest in well-being has increased, there is a strong interest in the processing of agricultural products in each region and consumer preference is also rising. Local processed agricultural products are considered to be very popular among middle-aged and elderly people. Recently dried products, which are being commercialized, are one of the favorite items of young women and housewives with children.

Drying methods of agricultural products are largely divided into lyophilization and hot air drying. The lyophilization method is advantageous in that it has little heat denaturation during the manufacturing process and does not significantly change the inherent color of agricultural products, and boasts a soft texture when chewed. However, the freeze-drying method has a disadvantage in that the facility cost is high and the product price is somewhat high, while the mouth is soft and chewy, while the texture is weak. The hot air drying method can be divided into a conventional hot air drying method of drying with a high temperature, a dehumidifying hot air drying method involving dehumidification and hot air drying, and a reduced pressure hot air drying which is a short time drying by a low temperature hot air. There is a disadvantage in that heat denaturation may occur and the manufacturing process becomes somewhat longer, but it has the advantage that the product price can be lowered and the texture can be maintained excellent.

On the other hand, when dried, the dried starch is generally darkened to dark color and becomes hard and difficult to take. Accordingly, it is a priority to be solved in manufacturing dried potatoes that discoloration and improvement in texture while applying the freeze-drying method and the hot-air drying method described above.

KR 10-2003-0002500 A

DISCLOSURE Technical Problem The present invention has been made to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method of manufacturing a potato having excellent texture without discoloration even after a drying process, And to provide a method of building cooked potatoes.

In order to solve the above-mentioned problems, the present invention provides a potato dice having a water content of 6% or less after peeling the washed potatoes, finely dividing into dice of 7 to 15 mm size, boiling in boiling water, Of the present invention.

It is preferable that the depressing process is performed for 3 to 6 minutes.

It is preferable that the drying is a dehumidifying hot air drying method.

The drying is preferably performed at 55 to 65 ° C for 15 to 17 hours.

The present invention also provides a potato dice produced by the method for manufacturing a potato dice of the present invention.

In addition, the present invention provides a method for producing potato dice rice, wherein the potato dice of the present invention is mixed with rice to form rice.

It is preferable that 1000 to 1100 parts by weight of rice be mixed with 100 parts by weight of the potato dies.

The amount of the water to be added is preferably 1.1 to 1.2 times as much as that of rice to be cooked with general rice.

The dried potato dies according to the present invention can maintain the original color of the potato dyes as well as the texture of the potato dyes of the present invention, It is possible to cook excellent healthy rice easily.

Fig. 1 is a flowchart showing a process for producing the dried potato dice of the present invention.
FIG. 2 is a photograph showing the process of drying the dried potato dice of the present invention before drying.
3 is a photograph showing the dried potato dice of the present invention.
4 is a photograph showing rice cooked by mixing the dried potato dice of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have conducted research to develop a method for consumers to easily purchase and consume food by effectively drying the raw potatoes. As a result, it has been found that when potatoes are chopped and dehumidified, And dried potatoes having excellent texture without discoloration can be produced, and the present invention has been accomplished.

Accordingly, the present invention provides a method of manufacturing a potato dice characterized in that the washed potato is peeled, cut into a dice shape having a size of 7 to 15 mm, poured into boiling water, and then dried at a moisture content of 6% or less.

The potatoes used in the present invention are not limited in origin, and any potatoes harvested directly from the cultivation area or purchased through a distribution process may be used.

It is preferable that the obtained raw potato be first washed 2-3 times with clean water in order to remove foreign matter adhering to the surface. The washed potatoes undergo a peeling process, and it is generally preferable to peel off using an automated apparatus because it can increase the working efficiency.

The peeled potato is cut into a dice shape. The cut size is preferably 7 to 15 mm. When the size is less than 7 mm, spreading occurs when the cooked potato dice is used. If the size exceeds 15 mm, the drying process becomes too long during the drying process When the rice is cooked using the potato dice, there is a lack of harmony with the size of the rice, which may cause inconvenience when consumed.

Preferably, the dipping process is carried out for 3 to 6 minutes by charging the potato dice into boiling water. The decolorization of the potatoes can be prevented through the above-described process, and the texture can be maintained excellent. Depending on the size of potato dice, the time for dipping can be selected from 3 to 6 minutes, and the potato dice is about 50% ripe.

The drying is preferably performed so that the moisture content is 6% or less. To prevent discoloration of the potato dies and to maintain the texture, the hot air drying method through dehumidification is preferable. Drying temperature and drying time during drying of hot air through dehumidification are also important for preventing browning of the potatoes, and it is preferably performed at 55 to 65 ° C for 15 to 17 hours. If the drying temperature is lower than 55 ° C, there is a problem that the drying time becomes very long. When the drying temperature is higher than 65 ° C, a browning phenomenon occurs. In addition, when drying is performed for less than 15 hours, sufficient moisture can not be removed, and even when drying is performed for more than 17 hours, browning may occur.

The dried potato dice produced by the above method has a good texture while maintaining the color of the raw potato, so that the dried potato dice produced by the above method can satisfy excellent sensibility to both men and women.

Accordingly, the present invention provides a potato dice produced by the method for manufacturing a potato dice of the present invention.

The dried potato dyes of the present invention can be packaged and circulated and consumed by the consumer as they are, and they can be ingested in the form of cereal mixed rice by adding them when cooked as described below.

Accordingly, the present invention provides a method for producing potato dice rice, wherein the potato dice of the present invention is mixed with rice to form rice.

It is preferable that 1000 to 1100 parts by weight of rice be mixed with 100 parts by weight of the potato dice. When the content of rice is less than 1000 parts by weight, the amount of potatoes to be mixed with the rice becomes too much, and when cooked, the potato absorbs most of the moisture and the rice becomes unstable. When the content of rice exceeds 1100 parts by weight The content of potatoes is too small, and the characteristics of the mixed rice can not be sufficiently exhibited.

The amount of water to be added when potato dice are mixed is 1.1 to 1.2 times as much as that of rice cooked with normal white rice, because the potato absorbs a lot of water. If the amount of water is less than 1.1 times, the rice may not be ripened properly. If the amount of water is more than 1.2 times, mixed rice may be kneaded or the shape of the potato may be spoiled. The rest of the process of mixing rice with other potato dice is no different than using rice to make rice.

Hereinafter, the present invention will be described in more detail by way of examples.

[Example]

Example 1

The raw potatoes produced in Gangneung, Gangwon-do were purchased and washed three times with clean water, and the water was removed and then peeled. Using three seasons, the potatoes were cut into dice with a diameter of 7 mm. The diced potato was put into boiling water, and the potato was dipped for 3 minutes, and was then recovered and dehydrated at 55 ° C for 16 hours to prepare a dried potato dice.

Example 2

A dried potato dice was prepared in the same manner as in Example 1, except that the potato was cut into a size of 15 mm in diameter and the potato was boiled in boiling water for 6 minutes.

Example 3

The dried potato dice were prepared in the same manner as in Example 1, except that the dehydrated dried at 65 ° C for 16 hours.

Example 4

The dried potato dice were prepared in the same manner as in Example 2, except that the dehydration was carried out at 65 캜 for 16 hours.

Comparative Example 1

A dried potato dice was prepared in the same manner as in Example 1, except that the process of peeling the finely divided potato dice was not carried out.

Comparative Example 2

A dried potato dice was prepared in the same manner as in Example 1 except that it was boiled in boiling water for 1 minute.

Comparative Example 3

A dried potato dice was prepared in the same manner as in Example 1 except that it was boiled in boiling water for 10 minutes.

Comparative Example 4

The dried potato dice were prepared in the same manner as in Example 1, except that dehumidification was not carried out and drying was performed with hot air at 60 캜 for 16 hours.

Comparative Example 5

The dried potato dice were prepared in the same manner as in Example 1 except that the hot-air drying was conducted at 50 캜 for 16 hours while dehumidifying.

Comparative Example 6

The dried potato dice were prepared in the same manner as in Example 1 except that the hot-air drying was conducted at 70 캜 for 16 hours while dehumidifying.

Test Example 1

The color change of the dried potato dice prepared from Examples 1 to 4 and Comparative Examples 1 to 6 was visually observed, and the texture and the degree of preference by the panel of 50 persons were evaluated by the five-point scale method.

color Texture Likelihood Example 1 Circular retention 4.6 4.5 Example 2 Circular retention 4.7 4.7 Example 3 Circular retention 4.5 4.6 Example 4 Circular retention 4.6 4.5 Comparative Example 1 Browning 2.5 2.7 Comparative Example 2 Circular retention 3.3 3.0 Comparative Example 3 Browning 3.0 3.3 Comparative Example 4 Browning 3.7 3.9 Comparative Example 5 Circular retention 3.4 3.5 Comparative Example 6 Browning 3.6 3.3

As shown in Table 1, in Examples 1 to 4 of the present invention, no browning occurred and the texture was excellent, and thus the evaluation was significantly superior to Comparative Examples 1 to 6 in overall taste Could know.

Example 5

100 g of the dried potato dice prepared in Example 1 was mixed with 1000 g of white rice, and water of about 1.1 times as much as that of a common white rice was added, and rice was cooked in a pressure cooker.

Comparative Example 7

100 g of the dried potato dice prepared in Example 1 was mixed with 500 g of white rice, and water of about 1.1 times as much as that of a common white rice was added, and rice was cooked in a pressure cooker.

Experimental Example 2

The appearance, texture, and preference of potato dice mixed rice prepared from Example 5 and Comparative Example 7 were evaluated by a five-point scale method.

Exterior Texture Likelihood Example 5 The shape of the potato dice is well preserved. 4.6 4.5 Comparative Example 7 Potato is dying 2.5 2.1

As shown in Table 2, in Example 5 of the present invention, the potato dice were properly mixed with rice and the original shape thereof was maintained intact. In Comparative Example 7, however, the potato dice were broken to such an extent that the shape could not be recognized. And the appearance was not good. In the case of the texture, Example 5 showed excellent harmony with rice, whereas Comparative Example 7 showed a very poor texture. The overall likelihood was 4.5 in Example 5, and 2.1 in Comparative Example 7, which is very poor.

Claims (8)

The washed potato is peeled, cut into a dice shape having a size of 7 to 15 mm, poured into boiling water, and dried at a moisture content of 6% or less.
2. The method of claim 1, wherein the step of depressing is performed for 3 to 6 minutes.
The method of claim 1, wherein the drying is a dehumidifying hot air drying method.
The process according to claim 1, wherein the drying is carried out at 55 to 65 ° C for 15 to 17 hours.
A potato dice produced by the production method according to any one of claims 1 to 4.
A method for producing potato dice rice, which comprises mixing potato dice according to claim 5 with rice to produce rice.
7. The method according to claim 6, wherein the mixing is performed by mixing 1000 to 1100 parts by weight of rice with respect to 100 parts by weight of potato dies.
7. The method according to claim 6, wherein the amount of water to be introduced is 1.1 to 1.2 times that of rice cooked with a common rice.

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