KR20200026478A - The manufacturing method of potato cake using boiled potato - Google Patents

Abstract

The present invention relates to a method for manufacturing a potato cake using boiled potatoes. Particularly, the present invention relates to a method for manufacturing a potato cake, wherein an outer layer is composed of only boiled potatoes and potato starch as main ingredients, and the inside of the outer layer is filled with filling mainly made from boiled beans, thereby using characteristics and taste of boiled potatoes without any chemical processing. Accordingly, it is possible to minimize the loss of functional active ingredients contained in potatoes, and to preserve the natural functional characteristics and original flavor, texture, appearance, etc. of the potatoes.

Description

Potato rice cake manufacturing method using boiled potatoes {THE MANUFACTURING METHOD OF POTATO CAKE USING BOILED POTATO}

The present invention relates to a method of manufacturing potato cakes using boiled potatoes, and specifically, comprises a boiled potato and potato starch as main ingredients, and the inside of the shell is chemically processed by filling a sediment containing boiled beans as a main ingredient. By making use of the characteristics and taste of boiled potatoes without any process, the loss of functional active ingredients contained in potatoes is minimized, and the original functional properties, flavor, texture, texture and appearance of potatoes are natural. It relates to a method of manufacturing potato cake that can be used as it is.

Potatoes are currently grown in more than 130 countries and produce about 270 million tons annually, making it the second largest crop after corn, rice and wheat.

Potatoes are 80% water, and most of the other solids are starch, alkaline foods that are high in potassium and phosphoric acid. Unlike other food crops, they are rich in vitamin C, which is found in many vegetables. Calories per unit weight of rice, beef, hamburgers, etc. 50%, bread 30%, margarine is only about 10% is known as an effective diet food. Potatoes can be boiled or baked and eaten right away, or they can be processed into tempura and snacks, resulting in a variety of cooking methods. In addition, it can be used in various dishes such as mashed potatoes, potato chips, pancakes and salads, and its use is very wide.

Traditionally, the method of manufacturing potato cakes, which has been passed down, contains raw potatoes in a container such as a jar, decays more than 85% in the heat of July-August in the middle of summer, and adds the precipitated potato starch to the water at least 5-6 times. Potato rice cakes were made using starch from the sedimentation method. Although the above method is still used a lot, recently, foods such as potato rice cakes have been made using starch made by grinding raw potatoes to solve the problems of the conventional method 1.

However, potato rice cakes using potato starch hardened as soon as the cooked rice cakes were hardened. Therefore, in recent years, potato cakes prepared using tapioca starch instead of reducing potato starch content have been sold in the market.

The above-mentioned potato cakes are not actually made using potatoes, but are made only using potato starch, and thus cannot consume various nutrients contained in potatoes.

Potatoes contain 75-80% moisture, 16-17% starch, 2% protein, and other minerals and fibers such as fat, potassium, phosphorus, manganese and magnesium, and vitamins B6 and C. Although potatoes contain so many nutrients, potato cakes are made using only starch, so they do not consume all the nutrients contained in potatoes.

Accordingly, the present inventors invented a method of making rice cakes using boiled potatoes as well as potato starch in a manner different from conventional potato rice cakes.

Republic of Korea Patent Publication No. 10-2015-0001007

The present invention is to solve the problems of the prior art that the tapioca starch powder is not added at all, boiled potatoes and potato starch as a main material to form a shell and the inside of the shell is filled with sediment containing boiled beans as the main material By minimizing the loss of functional active ingredients contained in potatoes by making full use of the characteristics and taste of boiled potatoes without undergoing any chemical processing, the original functional properties and flavor, texture, texture, appearance of potatoes, etc. It is to provide a method for manufacturing potato cake that can keep the natural state.

One embodiment of the present invention comprises the steps of washing the potato in water and removing the peel (S100); Cutting step (S110) for cutting the washed potatoes; Steaming the cut potato with steam for 1 to 2 hours (S120); Mashed potatoes steamed with steam using a predetermined tool (S130); Preparing starch dough by kneading potato starch with boiled water (S140); A step of preparing a potato dough by mixing the mashed potatoes, dough, sesame and gardenia (S150); and boiled filling the cow dough in the prepared potato dough to complete the potato-shaped rice cake (S300) It provides a method for producing potato cake using potatoes.

The cow is soaked in water after the soaking step (S200); Steaming the washed beans with steam for 30 minutes to 1 hour (S210); Mashed beans steamed using a predetermined tool (S220); and by mixing sesame, refined sugar, refined salt in the mashed beans to produce a cow (S230) characterized in that it is prepared.

The soybean is characterized in that it comprises any one or more of soybean, eastern, kidney beans, mung beans.

The potato dough is characterized in that it comprises mashed potatoes 35 to 55 parts by weight, dough dough 35 to 55 parts by weight, sesame seeds 5 to 15 parts by weight, gardenia 0.1 to 2 parts by weight.

Completing the rice cake step (S300) is characterized in that using 10 to 40 parts by weight based on 100 parts by weight of rice cake dough.

It characterized in that it further comprises the step of freezing the finished rice cake below 18 ℃.

Potato rice cake manufacturing method using boiled potatoes according to the present invention is to make the shell and the sediment as a main ingredient of the boiled potatoes and potato starch powder, so as to preserve the original characteristics and taste of boiled potatoes, Minimize the loss of the functional ingredients contained, it is configured to preserve the natural state of the original functional properties and flavor, texture, texture, appearance of potatoes.

1 is a flowchart illustrating a method for manufacturing potato cake using boiled potatoes according to an embodiment of the present invention in the process order.
2 is a photograph of a completed potato cake according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these examples are only for the understanding of the present invention, and the scope of the present invention in any sense is not limited to these examples.

Throughout the specification of the present invention, when a part is said to "include" a certain component, it means that it can further include other components, without excluding the other components unless otherwise stated.

Throughout the specification of the present invention, when a step is located "on" or "before" another step, it is not only when a step is in direct time-series relationship with another step, but also after mixing with each step. Likewise, the order of the two phases may include the same rights as in the case of an indirect time series relationship in which the time series order can be reversed.

The terms "about", "substantially", and the like as used throughout the specification of the present invention are used at or near the numerical values when the manufacture and material tolerance unique to the stated meanings are given, and the present invention To aid the understanding of the disclosure, accurate or absolute figures are used to prevent the unfair use of unscrupulous infringers. As used throughout this specification, the term "step (to)" or "step of" does not mean "step for".

1 is a flow chart illustrating a method of manufacturing potato cakes using boiled potatoes according to an embodiment of the present invention.

Washing the potato in water and removing the peel (S100) is a step of washing and removing the peel in order to remove various foreign matter attached to the potato.

In this case, in order to remove various foreign matters attached to the potato, it is preferable to finish the washing by immersing the potato in fresh water for a certain time and then contacting it with flowing fresh water for a certain time. However, when the potato is immersed in fresh water, it is also possible to add sun salt, bamboo salt, or refined salt to the fresh water or immerse in salty sea water so that the potato can be squeezed out.

Peel removal is the step of removing the potato peel that forms the surface of the washed potatoes. At this time, the peeled potato can be removed using a dedicated knife for removing the peeled potato peel or put into a potato peeler specially made for removing the potato peel.

On the other hand, when removing the peel of the potato, it is desirable to completely cut out the shoots of the potato and the cuts deeper than the surface of the potato.

Next, the cutting step (S110) is a step of cutting the washed potato to a predetermined thickness.

This is to ensure that the potato is boiled uniformly when heated by heating the potato with steam in the step of crushing the potato to be described later (S120). And when using a grinder in the step of crushing potatoes to be described later (S130) when the boiled potatoes are put in the grinder to prevent the inlet of the grinder to be smoothly possible to be added.

However, in this case, when cutting the potato, it is preferable to cut the potato about 3cm to 5cm so that the thickness of the cut potato is constant.

Next, the steaming the cut potato with steam (S120) is a step of heating by heating with steam to fully cook the potato cut to a certain thickness.

To this end, it is preferable to put the potato in a steam heater and steam-heat for a predetermined time at a temperature sufficient to fully cook the potato to the inner depth.

At this time, steam heating the potato is to make it easier to work in the step (S130) to crush the potato to be described later, while the water content of the potato is relatively lower than the case of putting the potato in water and boil the potato. In other words, when potatoes are put in water and boiled, the texture of the finished rice cakes decreases as the moisture content of the potatoes increases.

Next, the step of crushing the steamed potatoes using a predetermined tool (S130).

When the rice is fresh, it is soft, but when the rice cools, it hardens. As the potato is freshly boiled, it is soft, but when the potatoes cool, it becomes harder. When potatoes are soft, the potato particles can be small and evenly crushed, and evenly crushed potatoes can be mixed and beaten. However, when the potatoes cool and harden, they do not clump partially and evenly, and even when mixed, it is difficult to obtain a scratched state. Therefore, it is important to crush steamed potatoes using a predetermined tool before cooking them.

In the case of using a grinder in the above step, the boiled potatoes are put into a grinder in which the blade is rotated before the temperature of the potato from which the peel is removed is pulverized, and the potatoes are pulverized together with the fiber component of the potato. The blade of the grinder is rotated in reverse or forward rotation, and the fiber of the potato pulverized by the blade is also cut to facilitate uniform mixing with other materials.

Within the technical spirit for crushing potatoes, various embodiments will be possible using workers, such as mortars, blenders, etc., including crushing potatoes directly.

Next is the step of preparing the dough dough by kneading the potato starch (S140).

You can make your own potato starch or use commercially available potato starch powder.

Potato starch can be prepared by the following method.

After washing the potatoes with water and peeling, grind the potatoes on a grater to prepare potato particles, and put the potato particles in the sieve, and poured water for 20-30 minutes to separate the starch from the potato particles. The separated starch is soaked in fresh water, washed for 10-20 minutes, dried and dried to make starch powder.

It is preferable to use the said starch powder by filtering at least 1 time in a sieve. This is because the fine particles of starch powder can be used because the starch powder is filtered through a sieve to remove the aggregated mass while the starch powder is spread evenly throughout.

The dough kneading step (S140) is a step for kneading the starch powder with boiled water and mixing the potato and starch which crushed the dough so as to have a chewy texture.

The dough kneading step (S140) may specifically include a step of putting the starch powder in a stirrer, and a step of adding a boiling water and stirring.

Various kinds of vegetables or fruit juices can be used in the dough process to provide various colors instead of water.

The finished mashed potatoes, starch dough mixture is mixed and sesame and gardenia to complete the potato dough (S150).

On the other hand, the potato dough in the manufacturing step (S150) to add the mashed potato and potato starch dough to 35 to 55 parts by weight of the potato, 35 to 55 parts by weight of the dough dough, the weight ratio of the mashed potato and potato starch dough dough 1: 1 It is preferable to add by mixing.

If the amount of mashed potatoes is small, the chewing texture of the potato may be reduced, and there may be no difference between the texture of the conventional potato cake and the texture of the dough. Will fall. Sesame seeds 5 to 15 parts by weight relative to the total weight of the potato dough, gardenia is added 0.1 to 2 parts by weight relative to the total weight of the potato dough, preferably 9 parts by weight of sesame seeds, 1 part by weight of gardenia. Here Gardenia has the effect of increasing the preservation effect of the rice cake, and serves to increase the taste by adding the flavor of the rice cake.

Next, the beans are soaked in water and steamed, mashed to make a step (S200 ~ S230).

The step of making the cow may be carried out selectively at the same time or before and after the potato dough, the beans may be soybeans, eastern beans, kidney beans and mung beans.

First, soybeans are soaked in water, washed, peeled, and steamed in boiling water. When the water starts to boil, add the peeled beans and steam for 30 to 40 minutes.

Steam the beans, cool them, grind them slightly, add refined salt and refined sugar, and mash them together to make a cow.

Crushing Beans Within the spirit of the invention, various embodiments will be possible using a variety of machinery, such as mortars, blenders, grinders, etc., including the operator crushing the beans directly.

The content of the refined salt may be 0.5 to 2 parts by weight based on 100 parts by weight of soybean, and the content of the refined sugar may be 15 to 25 parts by weight based on 100 parts by weight of beans.

Various ingredients are used as the stuffing of the rice cake, but the present inventors determined that the result of using various legumes is that the mung bean is in the best balance with the dough containing boiled potatoes.

Next, the step of filling the cow dough in the prepared potato dough may be completed (S300).

The rice cake skin is removed by a predetermined amount from the whole rice cake, and the stuffing can be contained to make a molding base. This molding step may use a molding machine.

Although not limited thereto, a molding base may be made by putting 10 to 40 parts by weight based on 100 parts by weight of potato dough. If the amount of cow is less than 10 parts by weight, the amount of cow is low, the flavor is lowered, consumer preference may be reduced, and if the amount exceeds 40 parts by weight, the amount of dough is less, it may burst during the molding process or storage process.

Figure 2 is a photograph showing a potato rice cake prepared according to an embodiment of the present invention.

Since the potato cake prepared by the present invention as shown in FIG. 2 includes boiled potatoes, when the rice cake is molded into a potato shape, the same shape and color as the potato can be obtained. Therefore, when eating the potato cake according to the present invention can feel like eating the boiled potatoes, it can feel the sue by the beans filled in.

Potato rice cake forming base prepared in the step can be immediately frozen, but is not limited thereto, the freezing may be performed below 18 ℃. As described above, the rice cake according to the present embodiment may have a more chewy texture to be steamed and eaten in a frozen state than to be steamed immediately.

The method of steaming the frozen potato cake forming base is not particularly limited and may be performed by a method used in the art. The present invention is not limited thereto, but may be performed by a steam process.

Potato rice cake according to an embodiment of the present invention can be stored frozen, easy to store, long shelf life, and texture does not deteriorate even for long-term storage. On the contrary, if cooked after freezing, it will give you a fresher texture. In addition, regardless of the season can enjoy the taste and aroma of potatoes, and has a pharmacological effect of potatoes and gardenia is characterized by useful for health.

Hereinafter, the present invention will be described in more detail with reference to one embodiment of the present invention, but these are not intended to limit the scope of the present invention.

<Example 1>

(1) making potato cake dough

First, 500 g of potatoes are peeled and washed thoroughly with water. Cut potatoes into quarters. Put the cut potatoes in a steamer and cook thoroughly for about 1 hour. Put cooked potatoes in a grinder and grind finely.

Add 500 g of potato starch powder to 5 g of refined salt and knead while adding a little water at 100 ℃.

Mix the mashed potatoes, dough, sesame and gardenia for a long time. When the mixture is evenly mixed, the dough is finished and stored in the freezer. The composition ratio is 45 parts by weight of mashed potatoes, 45 parts by weight of dough, 9 parts by weight of sesame seeds, 1 part by weight of gardenia.

(2) cow making

500 g of mung beans were soaked in water for at least 8 hours, and washed and peeled. The peeled mung beans are soaked for 30 minutes from the time the water starts to boil. The steamed mung beans were cooled and ground finely with a grinder, and 100 g of refined sugar and 8 g of refined salt were added and mixed to complete the stuffing.

(3) rice cake manufacturing

Molding base was made by putting 6-8 g of cows in 20-23 g of dough in the molding machine, and immediately frozen at minus 18 ℃ for 24 hours. The rice cake was completed by steaming the frozen molding base.

<Example 2>

Rice cake was prepared by mixing 60 parts by weight and 30 parts by weight of mashed potatoes and dough dough in the preparation method of Example 1, respectively, based on the total weight of the mixture.

<Example 3>

Rice cake was prepared by mixing 30 parts by weight and 60 parts by weight of the mashed potatoes and dough dough in the preparation method of Example 1, respectively, based on the total weight of the mixture.

<Example 4>

In the manufacturing method of Example 1, except for the gardenia, only 10 parts by weight of sesame seeds were added to prepare the rice cake.

Experimental Example

1. Determination of Moisture in Rice Cakes

The measurement was repeated three times by the A.O.A.C method and the average value was used. After making the rice cake, it was placed in a glass jar with a lid and stored in a constant temperature and humidity chamber at 18 ° C. and measured after 24 hours.

Example 1 Example 2 Example 3 Example 4 Moisture content 46.96 ± 1.69 56.78 ± 1.56 38.84 ± 1.23 47.75 ± 1.34

The moisture content of the rice cake was the highest in Example 2. As a whole, the water content of rice cakes tended to be proportional to the amount of mashed potatoes.

2. Food preservation effect of rice cake

In order to measure the food preservation effect of the rice cake prepared in the above example, the rice cake prepared in each example was put in a glass bottle with a sterilized lid and stored in a constant temperature and humidity chamber at 18 ° C. by storage period (72 hours after preparation). The total bacteria count was measured with). The total number of bacteria was measured by Homogenizer (PH91, SMT. Co., Ltd., Tokyo, Japan) for 2 minutes, and then diluted with sterile saline solution (0.9%, NaCl) in a certain ratio and bent on a glass plate bent on standard agar plate medium. Plated uniformly and incubated for 24 hours in a 37 ℃ thermostat was measured by counting the number of colonies appeared. Colonies were counted between 30-300 and expressed as CFU / g. All experiments were measured by three replicates for each sample.

Example 1 Example 2 Example 3 Example 4 Immediately after manufacture 5.57Х10 ⁵ 5.01Х10 ⁵ 5.12Х10 ⁵ 5.62Х10 ⁵ 72 hours 2.51Х10 ⁷ 2.20Х10 ⁷ 2.39Х10 ⁷ 1.39Х10 ⁸

The preservation effect of rice cakes was higher in Examples 1 to 3 containing Gardenia compared to Example 4 prepared without adding gardenia.

3. Sensory Characteristics of Rice Cakes

The rice cakes were prepared for 10 inspectors, cooled, and served in the same dish in the same size.

The evaluation evaluated the moistness of the rice cake, the cohesiveness of the tissue, and the overall quality. The evaluation method was evaluated using a 10 cm line scale (1: weak; 10: strong) where the anchor point was marked at 0.5 cm at both ends of the 15 cm line.

Example 1 Example 2 Example 3 Example 4 Moist 6.96 ± 1.26 8.85 ± 1.29 5.21 ± 1.26 6.75 ± 1.45 Chewy 8.62 ± 1.58 7.86 ± 1.33 9.75 ± 1.42 8.21 ± 1.25 Overall taste 9.91 ± 1.42 8.11 ± 1.15 8.91 ± 1.62 8.21 ± 1.31

As a result of sensory evaluation, as in the previous experiment, the higher the content of mashed potatoes, the higher the degree of moistness, and the higher the content of potato starch, the higher the chewyness.

However, as a result of evaluation of the overall taste, Example 1 was the highest, Example 2 was too high potato content was not able to feel the texture of the rice cake, Example 3 is too high content of potato starch The overall evaluation result was that they could not feel the characteristics different from potato rice cake. In addition, the results of sensory evaluation were lower in the rice cake containing no gardenia (Example 4) than the rice cake containing the gardenia (Example 1), and it was determined that the fragrance of the gardenia improved the overall taste of the rice cake.

Claims (6)

Washing the potatoes in water and removing the peel (S100);
Cutting step (S110) for cutting the washed potatoes;
Steaming the cut potato with steam for 1 to 2 hours (S120);
Mashed potatoes steamed with steam using a predetermined tool (S130);
Preparing starch dough by kneading potato starch with boiled water (S140);
Preparing a potato dough by mixing the mashed potatoes, dough, sesame and gardenia (S150); and
Filling the cow dough in the prepared potato dough to complete the potato-shaped rice cake (S300); Potato rice cake manufacturing method using a boiled potato comprising a.
The method of claim 1,
The cow is soaked in water after the soaking step (S200);
Steaming the washed beans with steam for 30 minutes to 1 hour (S210);
Mashed beans steamed using a predetermined tool (S220); And
Method of producing a potato cake using boiled potatoes, characterized in that by producing a cow (S230) by mixing sesame, refined sugar, refined salt in the mashed beans.
The method of claim 2,
The bean is a potato rice cake manufacturing method using boiled potatoes, characterized in that it comprises any one or more of soybean, eastern, kidney beans, mung beans.
The method of claim 1,
The potato dough is a potato cake production method using boiled potatoes, characterized in that it comprises 35 to 55 parts by weight of mashed potatoes, 35 to 55 parts by weight of dough, 5 to 15 parts by weight of sesame seeds, 0.1 to 2 parts by weight of gardenia .
The method of claim 1,
Completing the rice cake step (S300) is a potato rice cake manufacturing method using boiled potatoes, characterized in that using 10 to 40 parts by weight based on 100 parts by weight of rice cake dough.
The method of claim 1,
Potato rice cake manufacturing method using boiled potatoes, characterized in that further comprising the step of freezing the finished rice cake below 18 ℃.

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