KR900000018A - 고구마칩의 제조방법 - Google Patents

고구마칩의 제조방법 Download PDF

Info

Publication number
KR900000018A
KR900000018A KR1019890008589A KR890008589A KR900000018A KR 900000018 A KR900000018 A KR 900000018A KR 1019890008589 A KR1019890008589 A KR 1019890008589A KR 890008589 A KR890008589 A KR 890008589A KR 900000018 A KR900000018 A KR 900000018A
Authority
KR
South Korea
Prior art keywords
sweet potato
minutes
temperature
sweet
acid
Prior art date
Application number
KR1019890008589A
Other languages
English (en)
Other versions
KR910006930B1 (ko
Inventor
류우이찌 핫또리
리까 이노우에
Original Assignee
오오쓰까 구니히꼬
하우스쇼꾸힌 고오교오 가부시끼가이샤
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 오오쓰까 구니히꼬, 하우스쇼꾸힌 고오교오 가부시끼가이샤 filed Critical 오오쓰까 구니히꼬
Publication of KR900000018A publication Critical patent/KR900000018A/ko
Application granted granted Critical
Publication of KR910006930B1 publication Critical patent/KR910006930B1/ko

Links

Classifications

    • 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
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A23L19/105—Sweet potatoes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

내용 없음

Description

고구마칩의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (14)

  1. 날고구마를 70내지 100℃의 온도에서 180내지 8분동안 가열하여 고구마의 경도를 1,800내지 12,000으로 조정하고, 열처리된 고구마를 원하는 두께로 얇게 써는 것으로 이루어지는 건조한 고구마칩용 개시물질의 제조방법.
  2. 제1항에 있어서, 개시고구마칩의 두께가 0.3내지 1㎜인 것을 특징으로 하는 방법.
  3. 제1항에 있어서, 열처리된 고구마의 경도가 5,000내지 7,000으로 조절되는 것을 특징으로 하는 방법.
  4. 제3항에 있어서, 개시고구마칩의 두께가 0.5내지 0.7㎜인 것을 특징으로 하는 방법.
  5. 제1항에 있어서, 고구마를 70내지 100℃로 유지되는 온수에 180내지 10분동안 침지시켜 가열하는 것을 특징으로 하는 방법.
  6. 제5항에 있어서, 온수가 0.05내지 0.2중량%의 유지카르복실산을 함유하고 있는 있는 것을 특징으로 하는 방법.
  7. 제6항에 있어서, 유기카르복실산이 시트르산, 피트산, 말레산 및 락트산으로 이루어지는 군으로부터 선택되는 것을 특징으로 하는 방법.
  8. 제5항에 있어서, 고구마를 80℃로 유지되는 온수에 약 60분동안 침지시켜 가열하는 것을 특징으로 하는 방법.
  9. 제1항에 있어서, 날고구마를 90내지 100℃의 온도에서 60내지 8분동안 증기요리하여 가열하는 것을 특징으로 하는 방법.
  10. 제1항의 방법으로 얻은 고구마칩을 2차 열처리하여 칩중의 녹말을 α-녹말로 바꾸고, 열처리된 고구마칩을 그대로 또는 얼린후에 건조시키는 것으로 이루어지는 건조한 고구마칩의 제조방법.
  11. 제10항에 있어서, 2차 열처리를 90내지 100℃의 온도에서 5내지 20분동안 하는 것을 특징으로 하는 방법.
  12. 제11항에 있어서, 2차 열처리를 100℃의 온도에서 약10분동안 하는 것을 특징으로 하는 방법.
  13. 제10항에 있어서, 건조가 튀김 또는 폭발적 팽창건조인 것을 특징으로 하는 방법.
  14. 제13항에 있어서, 튀김이 10내지 100Torr의 감압하에서 90내지 110℃의 온도에서 20내지 5분동안 행해지는 것을 특징으로 하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019890008589A 1988-06-24 1989-06-21 고구마칩의 제조방법 KR910006930B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP15633088A JP2518672B2 (ja) 1988-06-24 1988-06-24 さつまいもチップの製造方法
JP63-156330 1988-06-24

Publications (2)

Publication Number Publication Date
KR900000018A true KR900000018A (ko) 1990-01-30
KR910006930B1 KR910006930B1 (ko) 1991-09-14

Family

ID=15625422

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890008589A KR910006930B1 (ko) 1988-06-24 1989-06-21 고구마칩의 제조방법

Country Status (6)

Country Link
US (1) US5118518A (ko)
JP (1) JP2518672B2 (ko)
KR (1) KR910006930B1 (ko)
GB (1) GB2220553B (ko)
PH (1) PH25849A (ko)
SG (1) SG22295G (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100839461B1 (ko) * 1999-07-28 2008-06-18 다카라 홀딩즈 가부시키가이샤 가열-송풍 처리된 포테이토, 가열-송풍 처리된 포테이토류 누룩 및 이들을 사용하여 주류 및 식품을 제조하는 방법

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU643134B2 (en) * 1991-04-24 1993-11-04 Byron Food Science Pty Limited Fat free potato chips and straws
US5206048A (en) * 1991-05-30 1993-04-27 Nong Shim Co., Ltd. Process for manufacturing potato chips
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
WO2005112661A1 (en) * 2004-05-21 2005-12-01 Tres Toros, Ltd Animal chew
TWI275357B (en) * 2005-03-11 2007-03-11 Nat Pingtung University Of Sci Processing method of low-fat sweet potato chip
JP4899188B2 (ja) * 2006-09-28 2012-03-21 ミシマデリカ 株式会社 チップス状食品の製造方法
JP5153935B2 (ja) * 2006-09-28 2013-02-27 ミシマデリカ 株式会社 チップス状食品の製造方法
JP2008271898A (ja) * 2007-05-01 2008-11-13 Riken Nosan Kako Co Ltd さつま芋プレフライ冷凍食品
WO2013151176A1 (ja) * 2012-04-07 2013-10-10 株式会社カルロバ 野菜または果物のスナック菓子の製造方法
KR101533488B1 (ko) * 2012-11-28 2015-07-03 (사)해남고구마생산자협회 반건조 고구마의 제조방법
KR101479294B1 (ko) * 2013-03-26 2015-01-02 주식회사 도언식품 무가당 고구마 칩의 제조방법
CN104351695B (zh) * 2014-11-14 2017-09-29 安徽科技学院 一种富硒、锌非油炸马铃薯脆片的加工方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA806128A (en) * 1969-02-11 Mcdonald's System Process for preparing potatoes
US3394012A (en) * 1965-06-02 1968-07-23 Agriculture Usa Method of preparing a dehydrated sweetpotato product
US3574643A (en) * 1967-06-14 1971-04-13 Overton Machine Co Method of producing dehydrated potato flakes
US3669686A (en) * 1969-07-22 1972-06-13 Lamb Weston Inc Method of heat tempering potatoes prior to further processing
JPS5515701A (en) * 1978-07-18 1980-02-04 Ei Yamamura Manufacture of sweet potato chip
JPS55135566A (en) * 1979-04-03 1980-10-22 Fujikame:Kk Preparation of cookielike food from potato
US4228196A (en) * 1979-10-02 1980-10-14 The United States Of America As Represented By The Secretary Of Agriculture Process for preparing precooked potato products
JPS60172269A (ja) * 1984-02-17 1985-09-05 Mikakutou Kk スナツク菓子
JPS6131061A (ja) * 1984-07-21 1986-02-13 Kazuo Hara さつま芋チツプス食品
JPS61152258A (ja) * 1984-12-26 1986-07-10 Nagatanien Honpo:Kk 乾燥ポテトの製造法
JPS6291160A (ja) * 1985-10-16 1987-04-25 Amano Jitsugyo Kk さつまいもチツプの製造法
JPS6291159A (ja) * 1985-10-16 1987-04-25 Amano Jitsugyo Kk さつまいもチツプの製造法
GB2197175A (en) * 1986-11-06 1988-05-18 Louis Sair Producing potato products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100839461B1 (ko) * 1999-07-28 2008-06-18 다카라 홀딩즈 가부시키가이샤 가열-송풍 처리된 포테이토, 가열-송풍 처리된 포테이토류 누룩 및 이들을 사용하여 주류 및 식품을 제조하는 방법

Also Published As

Publication number Publication date
JPH025835A (ja) 1990-01-10
US5118518A (en) 1992-06-02
KR910006930B1 (ko) 1991-09-14
GB2220553B (en) 1992-05-27
GB8914409D0 (en) 1989-08-09
JP2518672B2 (ja) 1996-07-24
PH25849A (ko) 1991-12-02
GB2220553A (en) 1990-01-17
SG22295G (en) 1995-06-16

Similar Documents

Publication Publication Date Title
KR900000018A (ko) 고구마칩의 제조방법
SU1582971A3 (ru) Способ производства макаронных изделий
IE35893B1 (en) Process for production of fried potatoes
KR900005942B1 (ko) 과일 칩의 제조방법
KR900005943B1 (ko) 과일칩의 제조방법
EP0021855B2 (en) Process for the production of dehydrated rice
US4800098A (en) Method of preserving potatoes
GB2129277A (en) Method of processing rice
RU96107976A (ru) Способ получения стекловидной лапши быстрого приготовления
US4902528A (en) Preparation of dried precooked rice product
JP4521481B2 (ja) 短調理時間米の製造方法
EP0306655B1 (en) Rice product
NO122351B (ko)
KR970073372A (ko) 떡국 및 떡볶이용 떡의 제조방법
KR20010037534A (ko) 기호성이 우수한 볶음현미의 제조방법
JPS6010695B2 (ja) 早炊き米の製造法
JP3033631B2 (ja) 早炊き米製造方法及びその製造方法により得られた早炊き米
EP0405018B1 (en) Process for precooking parboiled rice
US4252833A (en) Method of thermic treatment of cereal products
TH5402B (th) วิธีผลิตแผ่นมันเทศ
KR910007319B1 (ko) 취반이 용이한 현미의 제조방법
TH7167A (th) วิธีผลิตแผ่นมันเทศ
KR960020738A (ko) 즉석 쌀밥의 제조방법
KR870007651A (ko) 유과의 제조방법
JP2023002059A (ja) 干し芋の製造方法

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 19980810

Year of fee payment: 8

LAPS Lapse due to unpaid annual fee