KR20220000997A - Aloe Potato ball - Google Patents

Aloe Potato ball Download PDF

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Publication number
KR20220000997A
KR20220000997A KR1020200078873A KR20200078873A KR20220000997A KR 20220000997 A KR20220000997 A KR 20220000997A KR 1020200078873 A KR1020200078873 A KR 1020200078873A KR 20200078873 A KR20200078873 A KR 20200078873A KR 20220000997 A KR20220000997 A KR 20220000997A
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South Korea
Prior art keywords
aloe
potatoes
mixture
potato
present
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KR1020200078873A
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Korean (ko)
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박정우
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박정우
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Priority to KR1020200078873A priority Critical patent/KR20220000997A/en
Publication of KR20220000997A publication Critical patent/KR20220000997A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2102—Aloe

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a manufacturing method of aloe potato balls. These aloe potato balls are alkaline, low-calorie food, rich in minerals, help normalize blood, and aloe helps boost immunity and gastrointestinal health and contains a good component of promoting blood circulation, and thus they are suitable for a ball, pies and the like.

Description

알로에 감자 볼{Aloe Potato ball}Aloe Potato ball

본 발명은 알로에 감자 볼에 관한 제조 방법 및 이에 의해 제조된 알로에 감자 볼에 관한 것이다. 상세히는 알로에는 다지고 감자는 삶아서 으깨서 만든 재료를 썩은 반죽을 동그랗게 성형을 한 후 알로에 감 볼 제조 방법 및 이에 의해 제조된 알로에 감자 볼에 관한 것입니다.The present invention relates to a manufacturing method for aloe potato balls and to aloe potato balls produced thereby. In detail, it relates to a method for manufacturing aloe persimmon balls by forming rotten dough with ingredients made by mincing aloe and boiling and mashing potatoes, and to aloe potato balls manufactured by this method.

감자는 알칼리성의 저칼로리 식품으로서 무기물이 풍부하여 혈액의 정상화에 도움을 주고 알로에는 면역력 증강, 위장 건강에 도움을 주고, 혈액 순환 촉진이라는 좋은 성분이 있어 다양하세 이용되고 있다.Potatoes are alkaline, low-calorie food, rich in minerals, help normalize blood, and aloe enhances immunity, helps gastrointestinal health, and promotes blood circulation.

최근에는 이러한 감자와 알로에를 이용한 다양한 가공 식품이 등장하고 있으나, 가공식품 등은 대부분 비슷한 성분을 가진 것을 넣어 튀기는 방법에 불과할 뿐으로서 새로운 방식으로 다양한 재료와 결합한 감자와 알로에를 이용한 식품 개발이 요구되고 있다.Recently, various processed foods using these potatoes and aloe have appeared, but most of the processed foods are just a method of frying with similar ingredients. have.

본 발명은 다양한 재료를 감자와 알로에에 혼합하여 반죽을 제조한 뒤 해당 반죽을 이용하여 동그랗게 성형한 후 빵가루에 묻혀 급랭하고, 튀겨서 섭취할 수 있도록 만들어진 알로에 감자볼울 재공하는 방법입니다.The present invention is a method for preparing dough by mixing various ingredients with potatoes and aloe, then forming a round shape using the dough, then coating it with breadcrumbs, cooling it, and frying it to make the dough.

본 발명의 실시 예에 따른 알로에 감자 볼 제조 방법은, 알로에의 껍질을 제거하고 알로에 알맹이를 잘게 다진 다음 알로에의 수분을 약간 제거해주는 게 제1 재료를 준비하는 단계와, 상기 제1 재료에 상기 혼합물을 나누어 동그랗게 성형을 한 성형물을 제조한 후 상기 성형물을 밀가루와 빵가루에 묻히는 게재 2 재료를 준비하는 단계와 알로에볼을 제조하는 단계를 포함할 수 있다. The method for manufacturing aloe potato balls according to an embodiment of the present invention includes the steps of preparing a first material by removing the skin of aloe, finely chopping aloe kernels, and then removing some moisture from the aloe, and adding the mixture to the first material. It may include the steps of preparing a second material for burying the molded product in flour and breadcrumbs after manufacturing the molded product by dividing it into a round shape, and manufacturing an aloe ball.

본 발명과 관련된 일 예로서, 상기 제1 재료는 상기 알로에를 일정한 중량 비율로 구성되는 것을 특징으로 할 수 있다.As an example related to the present invention, the first material may be characterized in that the aloe is composed of a constant weight ratio.

본 발명과 관련된 일 예로서, 상기 혼합물은 상기 제1 재료 상기 감자플레이트 120g, 상기 알로에플레이트 150g, 밀가루(박력분) 2T, 계란 노른자 2~3알 빵가루 4~6T 식용유 1.8L 로 구성되는 것을 특징으로 할수 있다.As an example related to the present invention, the mixture is composed of the first material 120g of the potato plate, 150g of the aloe plate, 2T of wheat flour (soft flour), 2~3 egg yolks, 4~6T of bread crumbs, and 1.8L of cooking oil. can do.

본 발명과 관련된 일 예로서, 상기 혼합물을 준비하는 단계는 상기 제1재료를 넣어 휘저음 한 후 상기 알로에 플레이트를 넣고 3~5분간 반죽하여 혼합하는 단계로 구성되는 것을 특징으로 할 수 있다.As an example related to the present invention, the step of preparing the mixture may be characterized in that the first material is put and stirred, then the aloe plate is put in, and the mixture is kneaded for 3 to 5 minutes.

본 발명과 관련된 일 예로서, 상기 성형물은 상기 혼합물에서 나누어진 상기 혼합물 30g ~ 40g으로 구성되는 것을 특징으로 할 수 있다.As an example related to the present invention, the molding may be characterized in that it is composed of 30 g to 40 g of the mixture divided from the mixture.

본 발명의 실시 예에 따른 감자 볼은 상기 알로에 감자 볼 형태로 제조 방법에 따라 제조될 수 있다.The potato ball according to an embodiment of the present invention may be manufactured in the form of the Aloe potato ball according to the manufacturing method.

본 발명의 실시 예에 따라 제조된 알로에 볼과 알로에 감자 볼은 혼합에 적시는 과정(베터링 과정) 이전에 급랭 과정을 거치는 고유의 알로에 볼과 알로에 감자 볼 제조 과정을 제공하여, 상기 알로에 볼과 알로에 감자 볼이 튀김 과정을 거쳐 완제품으로 제조될 때 알로에 볼과 알로에 감자 볼의 원래 형태가 혼합의 수분에 의해 파괴되지 않도록 하여 심미감을 보장하는 동시에 이러한 형태 유지를 통해 균일한 튀김이 이루어지도록 하여 상기 감자 볼의 튀김 과정을 통해 제조된 제품의 바삭함을 오래 유지할 수 있도록 지원하면서 먹는 느낌을 향상시키는 효과가 있다. Aloe balls and aloe potato balls prepared according to an embodiment of the present invention provide a unique aloe ball and aloe potato ball manufacturing process in which a quenching process is performed before the mixing process (bettering process). When the Aloe Potato Ball is made into a finished product through the frying process, the original shape of the Aloe Ball and Aloe Potato Ball is not destroyed by the moisture of the mixture to ensure aesthetics, and at the same time, uniform frying is achieved by maintaining this shape. It has the effect of improving the feeling of eating while supporting the long-lasting crispiness of products manufactured through the frying process of potato balls.

도 1은 본 발명에 따른 알로에 감자 볼 제조방법을 개략적으로 도시한 공정흐름도이다.1 is a process flow diagram schematically illustrating a method for manufacturing aloe potato balls according to the present invention.

본 발명은 튀김용 가루를 반죽이 된 감자반죽에 빵가루를 도포하는 것은 튀길 시에 바삭바삭하고 고소한 맛을 증진시키기 위함이다.The present invention is to enhance the crispy and savory taste during frying by applying bread crumbs to the potato dough kneaded with the frying powder.

본 발명의 도면은 알로에 감자를 튀긴 튀김 사진 입니다.The drawing of the present invention is a photo of fried aloe potatoes.

Claims (1)

알로에 감자 볼 제조법
냄비에 물을 감자가 잠길 정도로 넣고 감자 두 개를 넣어 12분에서 14분 정도 삶아 준다.
감자를 으깨서 알로에 150g의 껍질을 제거하고 알로에를 도마에서 찹(chop) 해 주고 폭이 깊은 볼에 담아서 알로에와 감자를 섞어준다.
넣고 섞어주고 혼합물(알로에와 감자를 혼합한 것)에 밀가루(박력분)를 2T 계란을 깨서 흰자와 노른자를 분리하고 노른자 2~3알 정도만 넣고 다시 섞어 준다.
분할한 성형한 혼합물을 빵가루에 무쳐준다.
빵가루를 무쳐준 혼합물을 120~140도의 기름에 튀겨준다.
튀겨준 알로에 감자 볼은 그릇에 쌓아서 담아 줍니다.
Aloe Potato Balls Recipe
Put water in a pot to cover the potatoes, add two potatoes and boil for 12 to 14 minutes.
Mash the potatoes, remove the skin of 150g of aloe, chop the aloe on a cutting board, put it in a deep bowl, and mix the aloe and potatoes.
Add 2T flour (soft flour) to the mixture (a mixture of aloe and potatoes) and crack the eggs to separate the whites and yolks. Add 2-3 yolks and mix again.
Spread the divided molded mixture into the breadcrumbs.
Fry the mixture coated with breadcrumbs in oil at 120-140 degrees.
Stack the fried aloe potato balls in a bowl.
KR1020200078873A 2020-06-28 2020-06-28 Aloe Potato ball KR20220000997A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020200078873A KR20220000997A (en) 2020-06-28 2020-06-28 Aloe Potato ball

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Application Number Priority Date Filing Date Title
KR1020200078873A KR20220000997A (en) 2020-06-28 2020-06-28 Aloe Potato ball

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KR20220000997A true KR20220000997A (en) 2022-01-04

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KR1020200078873A KR20220000997A (en) 2020-06-28 2020-06-28 Aloe Potato ball

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