KR20160113832A - A process for the preparatio of fried food of potato or sweet potato and fried food of potato or sweet potato prepared therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method of deep-fried potato or sweet potato; and to deep-fried potato or sweet potato manufactured thereby. The manufacturing method of deep-fried potato or sweet potato comprises the following steps: (S1) peeling potato or sweet potato and washing the same; (S2) finely cutting the washed potato or sweet potato; (S3) boiling the finely cut potato or sweet potato at 92-98C for 1-3 minutes; (S4) mixing acai, garlic, onion, carrot, and glutinous rice flour to prepare batter; (S5) coating the boiled potato or sweet potato with the batter; (S6) frying the potato or sweet potato coated with the batter in cooking oil at 160-170C for 20-60 seconds; and (S7) rapidly freezing the fried potato or sweet potato at a temperature of -30C or lower for 40-50 minutes. According to the present invention, the manufactured deep-fried potato or sweet potato has an excellent taste in comparison with deep-fried food made using meat as a main ingredient. Accordingly, all people can enjoy the deep-fried potato or sweet potato. Furthermore, the deep-fried potato or sweet potato is low in calories and fat and rich in cellulose and protein in comparison with deep-fried food made using meat as a main ingredient, and thus can be used as greatly effective health food.

Description

[0001] The present invention relates to a process for preparing potato or sweet potato water and a potato or sweet potato prepared therefrom,

The present invention relates to a method for producing potato or sweet potato water and a potato or sweet potato water produced thereby, more specifically, a potato or sweet potato in place of pork or beef, Potato or sweet potato water to be cooked by frying, and potato or sweet potato water produced by the method.

Sweet and sour pork is a Chinese dish that is very popular among Koreans. It is a mixture of pork and beef with fried food, fried in oil, and then mixed with sauce made from boiled starch powder, vinegar, vegetables and soy sauce.

Sweet and sour pork has been widely used for eating and snacking due to its chewy taste and distinctive sweet and sour taste. However, as the obesity population has increased rapidly and interest in health and body care has increased, the consumption of fat- As more and more people are trying to eat vegetarian food, the sales of sweet and sour pork are decreasing.

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 inventors of the present invention have completed the present invention by developing potato or sweet potato based main ingredients while developing a food using potatoes or sweet potatoes rich in vitamins and fibrin content while having fewer calories and fats.

The object of the present invention is to provide a method for producing hot water cooked with potato or sweet potato as a main ingredient, which is rich in the content of vitamins and fibrils while having few calories and fats.

Another technical problem to be solved by the present invention is to provide a potato or sweet potato water cooking prepared according to the above production method.

According to an aspect of the present invention, there is provided a method of manufacturing a potato or sweet potato water dish comprising the steps of:

(S1) peeling and washing potato or sweet potato;

(S2) slicing the washed potato or sweet potato;

(S3) treating the cut potatoes or sweet potatoes at a temperature of 92 to 98 DEG C for 1 to 3 minutes;

(S4) preparing a frying dish by mixing the asia berry, garlic, onion and carrot with glutinous rice flour;

(S5) applying the ready-made fryer to the potato or sweet potato which has been matured;

(S6) frying potatoes or sweet potatoes with the above-described frying cloth for 20 to 60 seconds in cooking oil at 160 to 170 DEG C; And

(S7) Rapidly freezing the fried potatoes or sweet potatoes at a temperature below -30 占 폚 for 40 to 50 minutes.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a potato or sweet potato juice prepared according to the method.

As described above, the potato or sweet potato water produced according to the present invention is a food that can be enjoyed by everyone because of its excellent taste when compared to sweet and sour meat made of meat as a main ingredient. In contrast to sweet and sour meat made of meat as a main ingredient, , It is expected that it will be used as a very useful food as a well-being food which is rich in fiber and protein and helps health.

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 illustrating a manufacturing process of a potato or sweet potato water cooking of the present invention

The hot water cooking of the present invention is characterized by using potatoes or sweet potatoes rich in vitamins and fibrin as the main ingredients instead of meat.

The potato or sweet potato water cooking of the present invention comprises the steps of (S1) peeling and washing potato or sweet potato; (S2) slicing the washed potato or sweet potato; (S3) treating the cut potatoes or sweet potatoes at a temperature of 92 to 98 DEG C for 1 to 3 minutes; (S4) preparing a frying dish by mixing the asia berry, garlic, onion and carrot with glutinous rice flour; (S5) applying the ready-made fryer to the potato or sweet potato which has been matured; (S6) frying potatoes or sweet potatoes with the above-described frying cloth for 20 to 60 seconds in cooking oil at 160 to 170 DEG C; And (S7) rapidly freezing the fried potatoes or sweet potatoes at a temperature of 30 DEG C or lower for 40 to 50 minutes.

Potatoes or sweet potatoes which are the main ingredients of the hot water cooking 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 thereto.

Step (S1) of the method for producing hot water of the present invention is a step of peeling and washing potatoes or sweet potatoes, which can be performed by a conventional potato or sweet potato dressing method.

The step (S2) of the method of manufacturing the hot water according to the present invention is a step of cutting the washed potato or sweet potato, wherein the size of cut is similar to the size of sweet and sour pork, but it is not necessarily cut to the same shape, There are no particular restrictions on

 The step (S3) of the method for producing hot water in accordance with the present invention is a step of subjecting the cut potato or sweet potato to a mashing treatment at 92 to 98 DEG C for 1 to 3 minutes, It can prevent potato or sweet potato nutrients from being destroyed, and maintain a soft texture of potatoes and sweet potatoes.

 The step (S4) of the method of manufacturing a hot water dish of the present invention is a step of preparing a tempura by mixing glutinous rice flour with garlic, onion, and carrot. The fermented rice is a fruit having excellent antioxidative effect Antioxidant levels are 21 times that of blueberries and 23 times that of pomegranates, which prevents aging and is effective for skin care. That is, in the present invention, the functionality of hot water can be further improved by using a functional frying cloth prepared by crushing the asai berry, the garlic, the onion and the carrot and mixing them with the glutinous flour.

The step S5 of the method for manufacturing hot water according to the present invention is a step of applying the ready-made fryer to the potato or sweet potato which has been matured, so that the fryer is uniformly buried in the potato or sweet potato.

The step (S6) of the method for producing hot water cooking of the present invention is a step of frying potatoes or sweet potatoes with the above-described frying clothes for 20 to 60 seconds in cooking oil at 160 to 170 deg.

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.

The step (S7) of the method of manufacturing a hot water dish of the present invention is a step of rapidly freezing the fried potatoes or sweet potatoes at a temperature of -30 占 폚 or less for 40 to 50 minutes so that potatoes or sweet potato- It is easy to cook.

The potato or sweet potato water according to the present invention can be eaten with a common sweetened potato sauce. For example, the potato or sweet potato water of the present invention can be eaten with 9% by weight of vinegar, 2% by weight of soy sauce, 0.5% (S9) in which 5% by weight of lemon, 10% by weight of apple and 18% by weight of sugar were mixed and boiled for 20 to 30 minutes to prepare a base sauce. 10% by weight of onion, 10% by weight of cucumber, 4% by weight of cucumber mushroom, 5% by weight of peas and 2% by weight of bank, boiled for 1-2 seconds, and mixed with 2% by weight of water starch.

As described above, the potato or sweet potato water produced according to the present invention is a food that can be enjoyed by everyone because of its excellent taste when compared to sweet and sour meat made of meat as a main ingredient. In contrast to sweet and sour meat made of meat as a main ingredient, , It is expected that it will be used as a very useful food as a well-being food which is rich in fiber and protein and helps health.

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, asai berry, garlic, onion and carrot were crushed and mixed with glutinous rice flour to prepare frying clothes.

Next, the potatoes were put in a prepared frying pan and fried in cooking oil at 170 DEG C for 50 seconds.

≪ Example 2 >

Sweet potato was used to prepare boiled water in the same manner as in Example 1 above.

≪ Comparative Example 1 &

Potatoes were used to prepare french potatoes.

 ≪ Comparative Example 2 &

Pork meat was used to prepare boiled water.

<Test Example 1> Sensory characteristics of hot water cooking

In order to observe the sensory characteristics of the hot water cooking according to the present invention, the potato or sweet potato water prepared in Examples 1 and 2 and the hot water prepared in Comparative Example 1 and the hot water prepared in Comparative Example 2 The sensory test was carried out.

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 Comparative Example 2 Exterior 6.60 ± 1.34 6.83 + - 1.23 5.20 ± 0.84 6.21 + - 0.44 Color 6.20 ± 1.30 6.32 + 1.63 5.60 ± 0.89 5.12 ± 0.91 Texture 6.40 + - 0.55 6.39 ± 0.52 5.40 ± 1.34 5.40 ± 1.44 flavor 6.60 + - 0.35 6.54 ± 0.58 5.80 ± 1.30 6.91 ± 1.21 Overall likelihood 6.80 ± 1.10 6.82 ± 1.90 5.50 ± 1.00 6.21 + 1.11

As shown in Table 1, the potato or sweet potato water dish prepared according to the present invention was evaluated in terms of appearance, color, texture and taste, and in particular, in the texture, the hot water dish prepared according to the present invention was evaluated in Comparative Example 1 Of the fried dishes. It was also found that the overall acceptability was very high due to the excellent evaluation of color.

As described above, the potato or sweet potato water produced according to the present invention is a food that can be enjoyed by everyone because of its excellent taste when compared to sweet and sour meat made of meat as a main ingredient. In contrast to sweet and sour meat made of meat as a main ingredient, , It is expected that it will be used as a very useful food as a well-being food which is rich in fiber and protein and helps health.

Claims (2)

A method for manufacturing a potato or sweet potato water dish characterized by comprising the steps of:
(S1) peeling and washing potato or sweet potato;
(S2) slicing the washed potato or sweet potato;
(S3) treating the cut potatoes or sweet potatoes at a temperature of 92 to 98 DEG C for 1 to 3 minutes;
(S4) preparing a frying dish by mixing the asia berry, garlic, onion and carrot with glutinous rice flour;
(S5) applying the ready-made fryer to the potato or sweet potato which has been matured;
(S6) frying potatoes or sweet potatoes with the above-described frying cloth for 20 to 60 seconds in cooking oil at 160 to 170 DEG C; And
(S7) Rapidly freezing the fried potatoes or sweet potatoes at a temperature below -30 占 폚 for 40 to 50 minutes. A potato or sweet potato juice prepared according to the manufacturing method according to claim 1.

Images