KR910006619B1 - Process for making patato chip using of icing potato - Google Patents

Process for making patato chip using of icing potato Download PDF

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KR910006619B1
KR910006619B1 KR8917744A KR890017744A KR910006619B1 KR 910006619 B1 KR910006619 B1 KR 910006619B1 KR 8917744 A KR8917744 A KR 8917744A KR 890017744 A KR890017744 A KR 890017744A KR 910006619 B1 KR910006619 B1 KR 910006619B1
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potato
wt
weight
citric acid
chip
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KR8917744A
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KR910011158A (en
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신재익
이형재
양성지
이운수
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신춘호
주식회사 농심
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Abstract

A potato is washed, peeled, sliced, rewashed, and soaked for 3-5 min. in 40-50 deg.C mxied soln. The mixed soln. is 0.2-1.0 wt.% ultra phosphate soln., a mixed soln. of 0.05-0.3 wt.% citric acid and 0.1-0.5 wt.% ascorbic acid, a mixed soln. of 0.05-3.0 wt.% citric acid, 0.05-0.4 wt.% ascorbic acid and 0.01-0.2 wt.% E.D.T.A, or a mixed soln of 0.05-0.3 wt.% citric acid, 0.2-1.0 wt.% ultra phosphate, and 0.05-0.2 wt.% E.D.T.A. The soaked potato is quick-frozen at -40- -60 deg.C for 5-30 min, and stored at -20 deg.C. The frozen potato is thawed at 30-80 deg.C and fried at 170-190 deg.C for 90 sec. to obtain the final product. The obtd. potato chip has a good color, taste and flavour.

Description

냉동감자를 사용한 포테이토 칩의 제조방법 The method of using frozen potato crisps

본 발명은 냉동감자를 사용하여 포테이토 칩을 제조하는 방법에 관한 것이다. The present invention relates to a method of making potato chips by using the frozen potatoes.

일반적으로 포테이포 칩의 품질은 갓 수확한 감자를 사용하는 것이 가장 바람직하다. In general, the quality of the fabric tape fabric chips it is most preferable to use freshly harvested potatoes. 그러나, 우리나라에서는 감자의 수확기가 한정되어 있어 비수확기에 포테이토 칩을 제조할 경우, 주로 수확기에 저장해 둔 원료 감자를 사용하였다. However, when preparing the potato chips in a non-harvester In our country there is a potato harvester is limited, and using raw potato based mainly stored in the harvester. 그러나, 상기 저장 감자는 저장중에 발아, 부패 또는 중량감소 등이 일어나며 특히 자체 호흡으로 인한 영양분 손실 및 환원당의 함량증가 등으로 포테이토 칩을 제조할 경우 품질을 저하시키는 문제점이 있었다. However, the stored potatoes there is a problem of lowering the quality of the case to produce a potato chip with sprouting, rot or weight loss, such as occurs in particular the increase in the content of reducing sugars and nutrient loss due to the self-contained breathing such as during storage.

따라서 통상의 저장감자로서는 다음해 수확시기까지 양질의 포테이토 칩을 일정하게 제공할 수 없었다. So as usual, and then stored potatoes could provide a constant quality potato chips until harvest time. 또한 감자의 저장 상태를 양호하게 유지할 목적으로 감자를 그대로 냉동저장한 후 이를 해동시켜 사용하는 방법도 생각할 수 있으나 이 경우 해동시키는 동안에 감자 자체의 효소 작용으로 인하여 감자가 검게 변색되어 칩으로 가공할 경우 제품의 품질을 저하시키는 문제점이 발생한다. Also blackened potatoes discoloration due to the enzyme action of the potato itself, during which thawing the case, but can be considered a method of use by thawing it and then as frozen storage of potatoes for the purpose of satisfactorily maintaining the storage state of the potatoes when machining with chip a problem arises that degrade the quality of the product.

따라서, 본 발명의 목적은 상기한 문제점을 해결한 포테이토 칩의 제조방법을 제공하는데 있다. Accordingly, it is an object of the present invention to provide a method of producing a potato chip solve the above problems.

본 발명자들은 상기한 목적을 달성하기 위해 예의 연구한 결과, 원료감자를 본 발명에 따른 방법으로 처리한 후 이를 냉동저장하였다가 필요시 해동시켜 사용함으로써 항상 일정하게 갓 수확한 원료 감자를 사용한 것과 거의 동일한 효과를 갖는 포테이포 칩을 제조할 수 있었다. That the inventors have used an intensive research as a result, after processing the raw potatoes with the process according to the invention by the use by the year when required and stored them frozen always constant freshly harvested raw potatoes in order to achieve the above object almost it was possible to produce a fabric tape fabric chips having the same effect.

본 발명은 감자를 이용한 포테이토 칩의 제조방법에 있어서, 상기 감자를 공지의 방법으로 수세 및 탈피한 후, 소정의 크기로 썰어 슬라이스를 만들고, 이 감자 슬라이스의 표면 전분을 수세한 후, 울트라포스페이트 0.2 내지 1.0중량% 용액, 또는 시트릭산 0.05 내지 0.3중량% 및 아스코르빈산 0.1 내지 0.5중량%의 혼합용액, 또는 시트릭산 0.05 내지 0.3중량%, 아스코르빈산 0.05 내지 0.4중량% 및 EDTA 0.01 내지 0.2중량%의 혼합용액, 또는 시트릭산 0.05 내지 0.3중량%, 울트라포스페이트 0.2 내지 1.0중량% 및 EDTA 0.05 내지 0.2중량%의 혼합용액을 40 내지 50℃로 가열하여 3 내지 5분간 침지한 후 -40 내지 -60℃에서 5 내지 30분 동안 급속냉동시켜 -20℃에서 저장한 것을 30 내지 00℃에서 해동시켜 사용하는 것을 특징으로 하는 포테이토 칩의 제조방법에 관한 것이다. The present invention relates to a method of producing potato chips with the potatoes, after washing with water and break the potato by a known method, and then creates a slice sliced ​​to a desired size, washing with water the surface of the starch in the potato slices, ultra-phosphate 0.2 to 1.0% by weight solution, or citric acid 0.05 to 0.3 wt% of ascorbic acid from 0.1 to 0.5 wt% of a mixture, or citric acid 0.05 to 0.3 wt%, ascorbic acid from 0.05 to 0.4 wt.% and EDTA 0.01 to 0.2 wt. % mixture of the solution, or citric acid 0.05 to 0.3% by weight, after the ultra-phosphate 0.2 to 1.0 wt.% EDTA and 0.05 by heating a mixture solution of 0.2% by weight to 40 to 50 ℃ 3 to 5 minutes immersion -40 to - was frozen rapidly at 60 ℃ for 5 to 30 minutes relates to a process for producing potato chips, characterized in that used by thawing at 30 to 00 ℃ that was saved in -20 ℃.

본 발명의 혼합용액의 성분중 상기 및 하기의 "울트라포스페이트"는 (Na 2 O) 4 P 2 O 5 [Sodium acid(poly) phosphate]를 말한다. Of the above and below of the components of a mixture of this invention, "ultra-phosphate" is (Na 2 O) 4 P 2 O 5 refers to the [acid Sodium (poly) phosphate].

상기 혼합용액에 원료 감자를 침지시키면, 냉동된 감자의 해동시 발생하는 원료 감자의 변색을 방지하고 포테이토 칩으로의 가공시 칩의 조직감을 향상시키는 효과가 있다. When immersing the potato raw material in the mixed solution, it has the effect of preventing the discoloration of the generated upon thawing the frozen potato raw potato and improve the texture of the chip during processing of the potato chip.

본 발명에 있어서, 상기한 방법에 의해 처리된 원료 감자를 사용한 포테이토 칩의 제조방법은 당해 분야에 공지된 방법을 사용한다. In the present invention, a method for producing potato chips with a raw potato processing by the above-described method uses the methods known in the art.

이상, 본 발명에 따라 냉동시킨 원료 감자를 사용하여 포테이토 칩을 제공할 경우, 오랜 기간의 저장에도 불구하고 갓 수확한 햇감자로 제조한 포테이토 칩에 비해 색상이나 조직감 또는 풍미 등이 거의 동일한 효과를 얻을 수 있다. Or more, by using a refrigeration which raw potatoes in accordance with the present invention if to provide a potato chip, this such as color or texture, or flavor almost similar effects compared with the crisps though made of a freshly harvested hat potatoes in storage for a long period of time It can be obtained.

이하, 본 발명의 실시예를 제시하여 본 발명을 더욱 구체적으로 설명한다. Hereinafter, the present embodiment of the invention the present invention will be described in more detail. 그러나, 본 발명은 이들 실시예에 의해 제한받지를 않는다. However, the invention is not limited to these examples.

[실시예 1] Example 1

직경 4 내지 7cm의 감자를 통상의 방법으로 수세, 탈피하고, 두께 약 1.5mm로 얇게 썰고, 이 감자 슬라이스 표면의 전분을 수세한 후, 울트라포스페이트 0.5중량%가 용해된 용액을 40 내지 50℃로 가열하여 3 내지 5분간 침지시킨 후, -40℃에서 급속냉동한 다음 -20℃이하에서 저장한다. Slice sliced ​​potatoes having a diameter of 4 to 7cm by washing with water, peeled, and about 1.5mm thick in a conventional manner, to the potato after it was washed starch of the slice surface, the ultra-phosphate 0.5% by weight of 40 to 50 ℃ dissolved solution one was heated by immersion 3 to 5 minutes, and rapidly frozen at -40 ℃ it is then stored below -20 ℃.

상기한 방법으로 7개월 동안 저장한 저장감자를 사용하여 면실유, 미강유 또는 팜유 등의 식물성 기름으로 통상의 방법으로 170 내지 190℃에서 1분 30초 동안 튀겨 포테이토 칩을 제조한다. To produce a cotton seed oil, rice bran oil or a vegetable oil usual manner to one minute crisps fried for 30 seconds at 170 to 190 ℃, such as palm oil using the stored potatoes stored for 7 months by the method described above.

[실시예 2] Example 2

울트라포스페이트 0.5중량% 대신에 시트릭산 0.1중량% 및 아스코르빈산 0.3중량%의 혼합용액을 사용한 것을 제외하고는 실시예 1과 동일하다. Is the same as in Example 1 except for using, instead of 0.5% by weight of ultra-phosphate mixed solution of citric acid 0.1 weight% and ascorbic acid 0.3% by weight.

[실시예 3] Example 3

울트라포스페이트 0.5중량% 대신에 시트릭산 0.1중량%, 아스코르빈산 0.2중량% 및 EDTA 0.05중량%의 혼합용액을 사용한 것을 제외하고는 실시예 1과 동일하다. Is the same as in Example 1 except for using a mixture of ultra-phosphate 0.5% instead of 0.1% by weight citric acid on a weight, ascorbic acid 0.2% and EDTA 0.05% by weight.

[실시예 4] Example 4

울트라포스페이트 0.5중량% 대신에 시트릭산 0.15중량%, 울트라포스페이트 0.3중량% 및 EDTA 0.05중량%의 혼합용액을 사용한 것을 제외하고는 실시예 1과 동일하다. Is the same as in Example 1 except for using a mixture of ultra-phosphate 0.15% by weight in the sheet acid instead of 0.5% by weight, 0.3% by weight of ultra-phosphate and EDTA 0.05% by weight.

[비교예 1] Comparative Example 1

갓 수확한 직경 4 내지 7cm의 햇감자를 수세, 탈피하고, 두께 약 1.5mm로 얇게 썰고, 이 감자 슬라이스 표면의 전분을 수세하여 제거한 후, 면실유, 미강유 또는 팜유 등의 식물성 기름을 사용하여 통상의 방법으로 170 내지 190℃에서 1분 30초 동안 튀겨 포테이토 칩을 제조한다. Freshly harvested break diameter washed with water of 4 to 7cm hat potato, and Slice thin as approximately 1.5mm thick, was removed by washing the starch in the potato slice surface, by using vegetable oils such as cottonseed oil, rice bran oil, or palm oil ordinary how to prepare a fried potato chips for 1.5 minutes at 170 to 190 ℃.

[비교예 2] Comparative Example 2

6 내지 8℃ 및 상대습도 85 내지 95%의 조건하에서 7개월간 저장한 감자를 사용하여 비교예 1과 동일하게 포테이토 칩을 제조한다. Using the stored potatoes seven months under 6 to 8 ℃ and relative humidity conditions of 85 to 95% is prepared in the same manner as in Comparative Example 1 crisps.

하기 표 1은 본 발명에 따라 냉동시킨 원료감자를 사용하여 제조한 포테이토 칩과 비교예 1과 비교예 2에 의해 제조한 포테이토 칩의 제품을 각기 기기적 및 관능적으로 비교 평가한 결과를 나타낸 것이다. Table 1 shows the results of evaluation of comparing the product of the potato chips made by comparison with comparison with frozen that the raw material was prepared by using potato crisps Example 1 Example 2 according to the present invention, each instrumental and sensory.

[표 1] TABLE 1

Figure kpo00001

*각 경우 10점 만점으로 하였으며, 10명의 훈련된 패널리스트를 동원하여 그 평균값을 택하였다. * Each case was a 10-point scale, the mobilization of 10 trained panelists chose the average. 색상의 경우에는 Agtron(모델 E-5F, MAGNUSON ENGINEERS, INC. 가장 밝을 때의 수치 : 100, 가장 어두울 때의 수치 : 0)으로 측정하였다. For color, the Agtron were measured in the (Model E-5F, MAGNUSON ENGINEERS, INC when the bright levels: 0: 100, the value when the dark).

Claims (1)

  1. 감자를 이용한 포테이포 칩의 제조방법에 있어서, 상기 감자를 공지의 방법으로 수세 및 탈피한 후, 소정의 크기로 썰어 슬라이스를 만들고, 이 감자 슬라이스의 표면 전분을 수세한 후, 울트라포스페이트 0.2 내지 1.0중량% 용액, 또는 시트릭산 0.05 내지 0.3중량% 및 아스코르빈산 0.1 내지 0.5중량%의 혼합용액, 또는 시트릭산 0.05 내지 0.3중량%, 아스코르빈산 0.05 내지 0.4중량% 및 EDTA 0.01 내지 0.2중량%의 혼합용액, 또는 시트릭산 0.05 내지 0.3중량%, 울트라포스페이트 0.2 내지 1.0중량% 및 EDTA 0.05 내지 0.2중량%의 혼합용액을 40 내지 50℃로 가열하여 3 내지 5분간 침지한 후 -40 내지 -60℃에서 5 내지 30분동안 급속냉동시켜, -20℃에서 저장한 것을 30 내지 80℃에서 해동시켜 사용하는 것을 특징으로 하는 포테이토 칩의 제조방법. In the production method of the fabric tape Four chips with the potatoes, after washing with water and break the potato by a known method, and then creates a slice sliced ​​to a desired size, washing with water the surface of the starch in the potato slices, ultra-phosphate 0.2 1.0% by weight solution, or citric acid 0.05 to 0.3 wt% of ascorbic acid from 0.1 to a mixture of 0.5% by weight, or citric acid 0.05 to 0.3 wt%, ascorbic acid from 0.05 to 0.4 wt.% and EDTA 0.01 to 0.2% by weight of the mixed solution, or citric acid 0.05 to 0.3% by weight, after the ultra-phosphate immersion from 0.2 to 1.0% by weight EDTA and 0.05 to 3 to 5 minutes to heat the mixed solution of 0.2% by weight to 40 to 50 ℃ -40 to -60 ℃ was frozen for 5 to 30 minutes in the method of producing a potato chip, characterized in that used to extract the storage at -20 ℃ at 30 to 80 ℃.
KR8917744A 1989-12-01 1989-12-01 Process for making patato chip using of icing potato KR910006619B1 (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100655911B1 (en) * 2005-02-04 2006-12-11 롯데제과주식회사 Manufacturing process of sweetened sweetpotato chip
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8124160B2 (en) 2003-02-21 2012-02-28 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
CN104222910A (en) * 2014-08-25 2014-12-24 张海润 Spiced chicken bone contained potato starch noodles and preparation method thereof
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8124160B2 (en) 2003-02-21 2012-02-28 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
KR100655911B1 (en) * 2005-02-04 2006-12-11 롯데제과주식회사 Manufacturing process of sweetened sweetpotato chip
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
CN104222910A (en) * 2014-08-25 2014-12-24 张海润 Spiced chicken bone contained potato starch noodles and preparation method thereof

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