KR20160144259A - Manufacturing method of Pan Fried Potato composition - Google Patents

Abstract

The present invention relates to a method for manufacturing a potato composition capable of maximizing commerciality by preserving all nutritional components of a potato during processing and preventing browning while enhancing texture. The present invention relates to (1) Washing step; (2) low temperature grinding step of peeling the peel of the potato, pulverizing it in water at a temperature within the range of 0 to 20 ° C, and then separating into a potato long distance and a potato juice; (3) a step of precipitating the potato juice by allowing to stand to obtain potato starch; And (4) mixing the potato starch and the potato starch with the vegetable and the persimmon powder, wherein the mixture of potato starch and re-mixed potato starch as 20 to 30% by weight of the vegetable, 3 to 10% The method comprising the steps of:

Description

[0001] The present invention relates to a method for producing a potato composition,

The present invention relates to a method for producing a potato composition, and more particularly, to a method for manufacturing potato composition capable of preserving all nutritional components of potatoes during processing and preventing browning while improving texture, thereby maximizing commerciality.

Potatoes are also known as potatoes, potatoes, and northern sweet potatoes. Peru, and Chile, and is widely cultivated in the temperate region. Stems from the stem nodes in the ground come out, and their ends become large, forming a trunk. Potatoes can be boiled or stocked or snacked, baked or fried in oil. Potatoes are known as the world's four major crops, along with rice, corn and wheat, and are alkaline nutritional foods rich in carbohydrates, proteins, minerals such as potassium, calcium and iron, and vitamin B and vitamin C. Vitamin C contained in these potatoes is stable, and starch forms a protective film when heat is applied. Therefore, it is not destroyed even when cooked, and potato potassium can prevent hypertension by discharging excessive residual sodium in the body. It is known to be very effective in treating cancer, gastritis, diabetes and the like.

In addition, it is used as a raw material of soju and alcohol, and potato starch can be used as a good feed in addition to being used as a raw material for industrial purposes. The composition contains about 75% by weight of water, 13 to 20% by weight of starch, 1.5 to 2.6% by weight of protein and 0.6 to 1% by weight of minerals in the tubular stem, and the reducing sugar and vitamin C are contained as minor components. Amino acids that make up half of the nitrogen compounds contain more essential amino acids than flour. And the potato 100g of the day corresponds to 80cal of calories. However, the sprouting part of the rootstock contains solanine (C ₄₅ H ₇₃ O ₁₅ N), which is a kind of alkaloid. It should be careful not to eat lots of potatoes that are sprouted or turned green because of its toxicity, so even though they are excellent in storage properties, they should not be sprouted during the storage process. It must be removed.

In addition, the potatoes are rotten soon after harvest time, and even when one potato is stored, all other potatoes are rotted. Therefore, the farmers harvesting the actual potatoes can not receive the potatoes that are difficult to grow and leave the harvested potatoes I had to rot once. Furthermore, since potatoes are classified as food crops, farmland can not be disposed of, resulting in a large economic loss.

Accordingly, it is necessary to develop various kinds of processed foods using potatoes. As food using potatoes, it has been conventionally processed into potato chips, French fries, croquette, dumplings, rice cakes or the like, .

Potatoes can be made by using potatoes. Potatoes can be made by finishing potatoes finely to remove moisture, kneading potatoes and sunken starches, and then boiling them in boiling broth to make them more salty than wheat flour. Unlike glutinous rice, which has a chewy taste, it does not stick to food. It has a tendency to taste bitten by potato grains.

However, potatoes have a disadvantage in that when they peel or peel, the enzymes in the potatoes become brownish due to binding with oxygen in the air, resulting in a decrease in the product value.

In particular, browning phenomenon is a criterion of freshness of consumers and a selection criterion of purchase. Indeed, it is known that fresh packaging products among agricultural products exhibit a high distribution loss rate of about 25% due to browning. Therefore, browning has become an important issue in the food industry, including producers and retailers. Numerous researches and methods have been attempted to suppress or delay the browning.

Browning refers to the change in color that occurs in cooking or in food processing, preservation, and especially in brown color. It is caused by the coloring matter contained in food, by heating in cooking and food processing, And the like. Browning is known to be caused by the phenol compounds contained. These phenolic compounds cause enzymatic browning or non-enzymatic browning by polyphenol oxidase (PPO) during processing or storage. To suppress such browning, a reducing agent such as vitamin C and natural sulfur compounds, an acidifying agent for slowing the browning reaction by lowering the pH, and a chelating agent have been used to suppress the PPO activity. Also, in case of potatoes, to prevent browning, the potatoes may be cooked just before cooking, sometimes accompanied with onion, or peeled potatoes may be immersed in a drop of a few drops of vinegar. It has a disadvantage in that it not only hurts but also troublesome work.

Korean Patent Laid-Open Publication No. 2002-0092592 relates to a method for preparing food additives using browning of potatoes, and by using the browning of potatoes, an additive that forms a color of a food is produced, thereby forming a natural natural color And a method of manufacturing food additives using browning of potatoes so as to improve the taste while improving health.

Korean Patent Laid-Open Publication No. 2012-0070106 discloses a composition for inhibiting browning of fruits and vegetables and a method for inhibiting browning using the same. More particularly, the present invention relates to a browning composition containing chitosan, an extract of corn oil, cysteine, Inhibitor, a KIF composition and a method for inhibiting browning of fruits and vegetables using the same.

Therefore, it is required to develop a processing method of potatoes which can improve the storage stability and ease of eating while maximizing the commerciality by preventing the browning while preserving all nutritional components of potatoes by processing the potatoes It is true.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in an effort to solve the problems of the prior art as described above, and provides a method for manufacturing a potato composition capable of preserving all nutritional components of potatoes during processing, .

A method for manufacturing a potato composition according to the present invention comprises the steps of: (1) washing a potato so as to remove foreign matter adhered thereto; (2) peeling the peel of the potato, crushing it in water at a temperature within the range of 0 to 20, and then separating the potato into a potato juice and a potato juice; (3) a step of precipitating the potato juice by allowing to stand to obtain potato starch; And (4) mixing the potato starch and the potato starch with the vegetable and the persimmon powder, wherein the mixture of potato starch and re-mixed potato starch as 20 to 30% by weight of the vegetable, 3 to 10% Step.

After the potato starch is remixed and the potato starch is remixed in the commercialization step, addition of salt may be further performed before molding.

According to the present invention, it is possible to provide a method for manufacturing a potato powder composition which can preserve all the nutritional components of the potato during processing and maximize the merchantability while preventing the browning while enhancing the texture.

Hereinafter, the present invention will be described in detail with reference to specific examples.

A method for manufacturing a potato composition according to the present invention comprises the steps of: (1) washing a potato so as to remove foreign matter adhered thereto; (2) low temperature grinding step of peeling the peel of the potato, pulverizing it in water at a temperature within the range of 0 to 20 ° C, and then separating into a potato long distance and a potato juice; (3) a step of precipitating the potato juice by allowing to stand to obtain potato starch; And (4) mixing the potato starch and the potato starch with the vegetable and the persimmon powder, wherein the mixture of potato starch and re-mixed potato starch as 20 to 30% by weight of the vegetable, 3 to 10% The method comprising the steps of:

That is, in order to prevent browning during processing and / or storage of the potato, the pulverization step is carried out in a low temperature water and other ingredients are not mixed to prevent browning, But also to maximize the merchantability.

The washing step comprises preparing a potato having a uniform egg shape and a uniform color and washing the potato with water to remove foreign substances adhering to the surface.

The low-temperature pulverization step comprises peeling the washed potato peel, pulverizing it in water at a temperature within the range of 0 to 20 ° C, and separating the potato batter into potato juice. In the present invention, the pulverized potato is crushed, and the pulverization process, which is the most susceptible to browning during the processing of the potato, is pulverized in water at a temperature within the range of 0 to 20 ° C, thereby preventing browning It is characterized by one point. At this time, it is preferable to keep the temperature of the water used in the grinding process within the range of 0 to 20 ° C, more preferably to maintain the temperature within the range of 5 to 15 ° C, and most preferably to maintain the temperature within the range of 6 to 10 ° C . When the temperature is less than 0 캜, it may be advantageous to prevent browning. However, even if the temperature is lower, there is no significant improvement in preventing browning. If the temperature is kept below 0 캜, ice is formed and effective for crushing potatoes There may be a problem in that the energy consumption is large and it is not economical. When the temperature exceeds 20 ° C, there is a problem that the rate of progress of browning increases with an increase in temperature, . In the present invention, inhibition of browning by the pulverization process in low-temperature water as described above can prevent browning by inhibiting the action of enzymes, in particular, the action of enzymes such as polyphenol oxidase, So that the browning can be suppressed without using any additive such as water. It is preferable that the grinding is performed in such a manner that the raw tissue of the potato is torn by the friction with the tool having the protruding portion like the steel sheet.

The precipitation step consists of leaving the potato juice obtained in the low-temperature pulverization step and precipitating to obtain potato starch. At this time, the precipitation step may be performed by leaving the potato juice at a low temperature within a range of 0 ° C to 20 ° C to precipitate. Such precipitation at a low temperature can prevent browning in the precipitation step.

The commercialization step is carried out by mixing the potato starch and the potato starch with the vegetable and the persimmon powder, wherein the potato starch is mixed with 20 to 30% by weight of the vegetable, 3 to 10% by weight of the vegetable powder, Wherein the potato starch and potato starch use the potato starch and potato starch obtained in the process according to the present invention.

In the commercialization step, after adding potato starch and remixing potato starch, salt addition may be further performed before molding to obtain a seasoned potato extract composition. In addition to salt, other seasonings for seasoning may be added, .

Wherein the above flour is a flour based on wheat flour as a major component (not less than 80% by weight) and contains at least one dry vegetable selected from the following: dried onion, onion, garlic, zucchini, potato, leek, onion, carrot or pepper and salt, , Red pepper powder, ginger, onion, and garlic.

As described above, the potato wares obtained according to the method of the present invention have a high degree of whiteness without any discoloration or browning, and thus have high whiteness. It can be packaged to be accommodated, especially after vacuum packaging, kept fresh in refrigeration and / or refrigerated distribution, and can be circulated in a fresh state to prevent browning. Particularly, in the appearance of the product, the potato composition according to the present invention has a low degree of whiteness with a degree of dark gray, and the potato composition according to the present invention has a high degree of whiteness, so that the merchantability as a food product can be greatly improved.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be construed as limiting the scope of the invention.

Example  One

A potato with a round, thick and uniform color was prepared and washed with water to remove foreign matter adhering to the surface. The washed potato peel was peeled and pulverized in water at a temperature controlled within a range of 10 ° C ± 1 ° C, followed by separation into potato long distance and potato juice. Thereafter, the potato juice was left to precipitate to obtain potato starch. To 600 g of a mixture of the obtained potato free-range and potato starch all together, 270 g of onion ground powder and 70 g of an onion powder were mixed as vegetables, ≪ / RTI >

Example  2

The procedure of Example 1 was repeated, except that the potato juice was allowed to stand at a low temperature of 10 ° C ± 1 ° C to precipitate potato starch.

Comparative Example  One

The skin of the washed potato was peeled and crushed in water at a temperature controlled within a range of 25 ° C ± 2 ° C and then separated into a potato freezer and a potato juice. Thereafter, the potato juice was allowed to stand to precipitate potato starch The procedure of Example 1 was repeated,

Comparative Example  2

The procedure of Comparative Example 1 was repeated except that vitamin C was added during the preparation of the potato composition to inhibit browning.

Experimental Example  1: Sensory test

The potato compositions obtained in Examples 1 to 3 and Comparative Examples 1 and 2 were kneaded in water and the cooking oil was kneaded in a heated skillet to give a panel consisting of 20 persons in total for each adult male and female, (1 point: Very disliked, 2 points: Dislikes, 3 points: Unsatisfactory, 4 points: Likes, 5 points: 5 points for each item) Very good), and the results were averaged, and the results are shown in Table 1 below.

division Appearance preference Taste preference General preference Example 1 4.5 4.5 4.5 Example 2 4.3 4.6 4.4 Comparative Example 1 3.3 4.1 3.8 Comparative Example 2 4.4 3.8 4.0

As shown in Table 1, as a result of the sensory test, the extracts (Examples 1 and 2) according to the present invention exhibited high whiteness and had a high appearance preference, and also had a different additive for preventing browning, especially vitamin C It was confirmed that the flavor preference is also very high because it can retain the original taste of the potato without including the acidic agent. On the other hand, in Comparative Example 1, which is similar to the conventional method not subjected to the low temperature grinding step, the degree of browning was markedly lowered and the appearance preference was greatly lowered, thereby lowering the overall preference significantly and adding browning by adding vitamin C In the case of Comparative Example 2 suppressed, the appearance preference was somewhat higher, but the taste preference was greatly lowered, and thus, the overall preference was also significantly lowered.

While the invention has been shown and described with reference to certain exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (3)

(1) a washing step of washing the potato so as to remove foreign matter adhering to the potato;
(2) low temperature grinding step of peeling the peel of the potato, pulverizing it in water at a temperature within the range of 0 to 20 ° C, and then separating into a potato long distance and a potato juice;
(3) a step of precipitating the potato juice by allowing to stand to obtain potato starch; And
(4) a commercialization step of mixing potato starch and potato starch with 20 to 30% by weight of vegetable, 3 to 10% by weight of vegetable powder and remaining mixture of potato starch and re-mixed potato starch ;
≪ / RTI > The method according to claim 1,
Wherein the potato starch is re-mixed with the potato starch, and the salt is further added before the shaping step. A potato extract composition obtained according to any one of claims 1 to 3.