KR20210132541A - Foods utilizing raw potato and processing process thereof - Google Patents

Abstract

The present invention relates to a food prepared by making an outer skin using a raw potato and wrapping various inner contents, and a method for preparing the same. The present invention provides a food prepared by making an outer skin using a raw potato, an alkaline food with high protein, low calorie, excellent digestibility and absorption power, rather than wheat flour, so that some thickness of the outer skin makes the food taste better, with a possible change in the content of the inside, thereby supplementing nutrition and taste to the diet and variety pursued by modern people. A feature of the present invention is that raw potatoes, which are alkaline foods, are mainly used. Also, sweet potatoes may be used instead of raw potatoes. By thickening the outer skin to some extent, the taste can be increased, and a moisture content can be maintained at a constant level, thereby diversifying the content of the food into moist and soft ones to the taste and preference of consumers. Even when stored for a long time, the softness of the outer skin is maintained. The outer skin is thick, and thus can be manufactured in a shape that suits various tastes. In addition, the food, frozen food, etc. using the raw potato of the present invention can be said to be innovative foods that can cope with the encroachment of foreign foods into domestic market according to the UR agreement.

Description

FOODS UTILIZING RAW POTATO AND PROCESSING PROCESS THEREOF

The present invention relates to a method for producing potato snacks having excellent texture and taste using raw potatoes.

Potato snacks currently manufactured and sold by some companies are manufactured using frozen potatoes for french-fried potatoes. These frozen potatoes for french fries refer to those prepared by washing potatoes cleanly, removing the skins, cutting them to a certain size, steaming them, frying them in oil, and rapidly freezing them. It is prepared by frying. However, the snack produced in this way has a very hard texture and has a high fat content, so the quality is significantly lowered, and the preservation is also low due to the rancidity of the fat.

This is a result of manufacturing snacks using the existing frozen potatoes for french fries, and is due to the following manufacturing characteristics of frozen potatoes. In other words, frozen potatoes, which are generally sold for french fries, which are often sold at fast food restaurants, should have a short cooking time due to the characteristics of fast food restaurants. To satisfy this, the potatoes are first fried in oil before being frozen, so that the potatoes are cooked to some extent, thereby shortening the cooking time during cooking. However, when these processes of steaming, primary frying and freezing are performed, the texture becomes hard, the color of the product is dark, the texture is reduced, and the fat content is high, resulting in a problem that the quality is unsuitable for snacking.

In other words, frying snacks in oil replaces the moisture in the raw material with oil. However, the primary frying process in the existing process is generally fried at 180 ° C. If fried at such a high temperature for a long time, the browning phenomenon occurs due to the reducing sugar of the potato and turns black. Therefore, moisture inside the potato still exists, and a film is formed on the surface of the potato by oil. After the first frying, the fat content of potatoes is 60-70%, so some of the fat must be removed later by deoiling process. Potato snacks with a film formed as described above do not deoil well due to the film formed by hardening the surface. does not Therefore, the fat content is higher than 25-35%, which is the fat content of ordinary snacks, and the preservation is also lowered due to the rancidity of the fat.

When the potatoes that have undergone the primary frying process are subjected to the secondary frying process through freezing and aging, the potato with the film formed by the primary frying becomes black and hard, and furthermore, the moisture that cannot escape due to the film Because of this, the moisture content is higher than the moisture content of 1.5% or less, which is the normal snack, and the preservation property is also deteriorated, so it is not suitable for packaged sales.

In order to solve the above problem, a method of removing the problems caused by the hardened tissue on the potato surface by omitting the first frying process has been proposed, but if only the first frying process is removed, the potatoes in the second frying process It is not cooked enough, so the frying time in oil is that long, so it becomes harder than the existing process and the fat content is high.

An object of the present invention is to improve the problems of the existing potato snack manufacturing process as described above, and to manufacture a potato snack with a soft texture and low fat content and excellent taste and quality.

An object of the present invention is to improve the problems of the existing potato snack manufacturing process as described above, and to manufacture a potato snack with a soft texture and low fat content and excellent taste and quality.

According to the present invention, when manufacturing potato snacks, using a newly developed process instead of the existing frozen potato manufacturing process for french fries, a soft and crisp texture is made, suitable for snacking, and the fat content is lowered to preserve the product can be increased and the quality can be improved. In addition, the color of the product becomes brighter and the texture can be improved.

When manufacturing a snack using frozen potatoes for french fries, it showed inadequate quality as a snack due to its hard texture and high fat content.

The present invention relates to a method for producing potato snacks having excellent texture and taste using raw potatoes.

Potato snacks currently manufactured and sold by some companies are manufactured using frozen potatoes for french-fried potatoes. These frozen potatoes for french fries refer to those prepared by washing potatoes cleanly, removing the skins, cutting them to a certain size, steaming them, frying them in oil, and rapidly freezing them. It is prepared by frying. However, the snack produced in this way has a very hard texture and has a high fat content, so the quality is significantly lowered, and the preservation is also low due to the rancidity of the fat.

This is a result of manufacturing snacks using the existing frozen potatoes for french fries, and is due to the following manufacturing characteristics of frozen potatoes. In other words, frozen potatoes, which are generally sold for french fries, which are often sold at fast food restaurants, should have a short cooking time due to the characteristics of fast food restaurants. To satisfy this, the potatoes are first fried in oil before being frozen, so that the potatoes are cooked to some extent, thereby shortening the cooking time during cooking. However, when these processes of steaming, primary frying and freezing are performed, the texture becomes hard, the color of the product is dark, the texture is reduced, and the fat content is high, resulting in a problem that the quality is unsuitable for snacking.

In other words, frying snacks in oil replaces the moisture in the raw material with oil. However, the primary frying process in the existing process is generally fried at 180 ° C. If fried at such a high temperature for a long time, the browning phenomenon occurs due to the reducing sugar of the potato and turns black. Therefore, moisture inside the potato still exists, and a film is formed on the surface of the potato by oil. After the first frying, the fat content of potatoes is 60-70%, so some of the fat must be removed later by deoiling process. Potato snacks with a film formed as described above do not deoil well due to the film formed by hardening the surface. does not Therefore, the fat content is higher than 25-35%, which is the fat content of ordinary snacks, and the preservation is also lowered due to the rancidity of the fat.

When the potatoes that have undergone the primary frying process are subjected to the secondary frying process through freezing and aging, the potato with the film formed by the primary frying becomes black and hard, and furthermore, the moisture that cannot escape due to the film Because of this, the moisture content is higher than the moisture content of 1.5% or less, which is the normal snack, and the preservation property is also deteriorated, so it is not suitable for packaged sales.

In order to solve the above problem, a method of removing the problems caused by the hardened tissue on the potato surface by omitting the first frying process has been proposed, but if only the first frying process is removed, the potatoes in the second frying process It is not cooked enough, so the frying time in oil is that long, so it becomes harder than the existing process and the fat content is high.

In order to achieve the above object, the present invention,

Washing fresh potatoes, peeling of peeling potatoes, cutting the potatoes, steaming the cut potatoes, rapidly freezing the steamed potatoes, aging the frozen potatoes at low temperature It provides a method for producing a potato snack, characterized in that it comprises the step of, and the step of frying the aged potatoes in a vacuum state.

In the steaming process, the steaming temperature is preferably 85°C to 90°C, and the steaming time is preferably 5 minutes to 9 minutes.

The rapid freezing step is preferably performed at a temperature of -18°C to -20°C for 60 minutes.

In addition, the low-temperature aging process is preferably performed for 48 or more at a temperature of -15 ° C. to -20 ° C., and the frying process is -7 30 mmHg to - 750 mmHg in a vacuum of 100 ° C. to 120 ° C. in oil 10 to 20 It is preferable to fry for minutes.

Hereinafter, the present invention will be described in detail.

The potato snack according to the present invention is manufactured through the following process.

1st process ( raw potato washing step)

Potatoes used as raw materials must be fresh, free from trauma and disease. Wash the soil and various impurities on the surface of the potato as above with water.

2nd process (peeling step to remove the skin of potatoes)

Remove the skin by using the drum peeler coated with the above potato.

3rd process (cutting potatoes)

Cut the peeled potatoes into long square columns suitable for french fries.

4th process (step of steaming)

The long cut potatoes are steamed for 5 to 9 minutes in water at a temperature of 85 to 90 ° C.

In order to eliminate the primary frying process of the existing process, it is necessary to improve this steaming process. In other words, unlike the existing process, it was attempted to solve the problem of eliminating the first frying process by increasing the steaming temperature and increasing the steaming time. When the steaming time and temperature increase, the tissue inside the potato becomes softer, so the problem of hardening the surface by frying is solved, and there is no need to lengthen the second frying time. However, if the steaming time is too long and the temperature rises, the potato tissue becomes too soft and the product breakage rate increases. It is important.

Step 5 (Quick Freezing)

Potatoes that have gone through the steaming stage are rapidly frozen at a low temperature of -18℃ ~ -20℃ for 60 minutes.

The reason for the rapid freezing process is that the moisture in the potato freezes and expands due to freezing, so that the dense tissue in the potato becomes sloppy, resulting in a softer and more crispy texture.

Step 6 (Aging at low temperature)

After rapid freezing, it is aged at a temperature of -15℃ ~ -20℃ for more than 48 hours.

Through the aging process, the tissue inside the potato becomes softer.

Step 7 (Frying in vacuum)

Fry the above potatoes in oil at 100℃ ~ 120℃ in a vacuum of -730mmHg ~ -750mmHg for 10 to 20 minutes.

When fried at normal pressure, the frying temperature must be 180℃ to be fried. When potatoes are fried at this temperature, the browning phenomenon occurs due to the reducing sugar component in the potato and the color of the product becomes dark. However, if fried in a vacuum state, the temperature of the frying oil can be lowered to around 110°C, so that the potato does not burn even if it is fried for a long time.

Hereinafter, the present invention will be described in more detail by way of Examples. Examples are only provided for easier understanding of the present invention, and the present invention is not limited to the following examples.

Example

Example 1

After washing the fresh potatoes, the skins were removed and the potatoes were cut into regular sizes. Then, the cut potatoes were placed in water at a temperature of 85°C and steamed for 5 minutes, then rapidly frozen at - 18°C and aged at a temperature of 18°C for more than 48 hours. The aged potatoes were fried for 15 minutes in oil at 110° C. under vacuum of 750 mmHg.

Example 2

After washing the fresh potatoes, the skins were removed and the potatoes were cut into regular sizes. Then, the cut potatoes were placed in water at a temperature of 90°C and steamed for 5 minutes, then rapidly frozen at - 18°C and aged at a temperature of 18°C for more than 48 hours. The aged potatoes were fried for 15 minutes in oil at 110° C. under vacuum of 750 mmHg.

Example 3

After washing the fresh potatoes, the skins were removed and the potatoes were cut into regular sizes. Then, the cut potatoes were placed in water at a temperature of 85°C and steamed for 7 minutes, then rapidly frozen at - 18°C and aged at a temperature of 18°C for more than 48 hours. The aged potatoes were fried for 15 minutes in oil at 110° C. under vacuum of 750 mmHg.

Example 4

After washing the fresh potatoes, the skins were removed and the potatoes were cut into regular sizes. Then, the cut potatoes were put in water at a temperature of 90 ° C and steamed for 7 minutes, then rapidly frozen at - 18 ° C and aged at a temperature of 18 ° C for more than 48 hours. The aged potatoes were fried for 15 minutes in oil at 110° C. under vacuum of 750 mmHg.

Comparative Example 1

After washing the fresh potatoes, the skins were removed and the potatoes were cut into regular sizes. Then, the cut potatoes were placed in water at a temperature of 80°C and steamed for 5 minutes, then rapidly frozen at - 18°C and aged at a temperature of 18°C for more than 48 hours. The aged potatoes were fried for 15 minutes in oil at 110° C. under vacuum of 750 mmHg.

Comparative Example 2

After washing the fresh potatoes, the skins were removed and the potatoes were cut into regular sizes. Then, the cut potatoes were placed in water at a temperature of 95°C and steamed for 9 minutes, then rapidly frozen at - 18°C and aged at a temperature of 18°C for more than 48 hours. The aged potatoes were fried for 15 minutes in oil at 110° C. under vacuum of 750 mmHg.

Comparative Example 3

After washing the fresh potatoes, the skins were removed and the potatoes were cut into regular sizes. Then, the cut potatoes were put in water at a temperature of 90°C and steamed for 5 minutes, then put in oil at 180°C and fried for 1 minute, then rapidly frozen at 18°C and aged at 18°C for more than 48 hours. The aged potatoes were fried for 15 minutes in oil at 110° C. under vacuum of 750 mmHg.

Various tests were performed on the potato snacks prepared in the above Examples, and the results are shown in Table 1 below. doing

In the test for 'texture' in Table 1, items such as crispiness, softness, color, feel, and fragrance were investigated and evaluated for 10 men and women.

It shows an overall ranking.

[Table 1]

Texture Fat content Product color ( AGT RON VALUE) Breakage rate

Example 1 2 32 ~ 33% AGT RON VALUE 5 - 10% Example 2 1 32 ~ 33% 50- 55 5 - 10% Example 3 4 32 ~ 33% 50- 55 5 - 10% Example 4 4 32 ~ 33% 50- 55 5- 10% Comparative Example 1 6 37 ~ 39% 40- 45 5-10% Comparative Example 2 2 32 ~ 33% 50- 55 20- 30% Comparative Example 3 7 37 ~ 39% 40- 45 5 - 10%

As shown in Table 1, in the case of Examples 1 to 4, which are the optimal conditions, the texture is soft, the fat content is low, the breakage rate is small, the product color is bright and the texture is good, whereas in Comparative Example 1, the texture is hard and the snack is It is unsuitable for curing and has a high fat content, which shortens its preservation. Comparative Example 2 is similar to Example 1 in texture and fat content, but has a disadvantage in that the tissue is softened and the breakage rate is increased due to the steaming at too high a temperature. Comparative Example 3 is the most unsuitable process condition because the surface of the potato is hardened and the tissue is hardened and the fat content is increased because the surface of the potato is hardened because it is quickly frozen by frying it in oil after steaming in the existing frozen potato manufacturing process for french fries.

Claims (4)

In the method of manufacturing a food consisting of a skin and contents, (i) 20 to 90 parts of potatoes are added to beef bone broth at 120 ° C., and (ii) boiled to 150 ° C. 2 parts and 3 parts of refined salt are added for seasoning, (iii) 10 to 80 parts of strong flour is added and mixed, and the resulting dough is maintained at a temperature of 90 to 95 ° C, (iv) gluten ( Gluten) to complete the dough by adding 7 to 10 parts to prepare the outer skin.
[Claim 2] The method of claim 1, wherein rice flour or glutinous rice flour is used instead of strong flour.
The method of claim 1, wherein potato starch, corn starch or sweet potato starch is used instead of gluten.
The method of claim 2, wherein potato starch, corn starch or sweet potato starch is used instead of gluten.