KR20150117880A - Manufacturing method on flake noodles of potato - Google Patents

Manufacturing method on flake noodles of potato Download PDF

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Publication number
KR20150117880A
KR20150117880A KR1020140043563A KR20140043563A KR20150117880A KR 20150117880 A KR20150117880 A KR 20150117880A KR 1020140043563 A KR1020140043563 A KR 1020140043563A KR 20140043563 A KR20140043563 A KR 20140043563A KR 20150117880 A KR20150117880 A KR 20150117880A
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South Korea
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potatoes
potato
mixing
manufacturing
aging
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KR1020140043563A
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Korean (ko)
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박종철
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주식회사 산너머남촌
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Priority to KR1020140043563A priority Critical patent/KR20150117880A/en
Publication of KR20150117880A publication Critical patent/KR20150117880A/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
    • A23L19/10—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
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

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

Abstract

The present invention relates to a method for manufacturing flake noodles of potatoes. The method comprises: a potato pre-processing step of peeling potatoes, grinding the potatoes with a 6 mm chopper, and dehydrating the ground potatoes; aging the ground potatoes at 0 to 10 °C for 8 to 15 hours; dehydrating the aged potatoes to have predetermined moisture by using a dehydrator; and mixing the dehydrated potatoes and starch at a predetermined ratio.

Description

감자 옹심이의 제조방법{Manufacturing method on flake noodles of potato }{Manufacturing method on flake noodles of potato}

본 발명은 감자 옹심이의 제조방법에 관한 것으로서, 구체적으로는 감자를 이용하여 옹심이를 제조하는 과정에 있어서 감자에 함유된 풍부한 영양성분과 심각을 살리기위한 감자 옹심이의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing potato starch to recover rich nutritional components and seriousness contained in potatoes in the process of preparing onion beans using potatoes.

이를 위하여 본 발명에 따른 감자 옹심이의 제조방법은, 감자를 탈피하고 감자를 6mm 쵸퍼로 분쇄하여 탈수 시키는 감자전처리 단계; 0~10℃, 8~15시간 감자를 (분쇄)숙성시키는 단계; 탈수기를 이용하여 일정 수분이 되도록 탈수하는 감자(숙성)탈수 시키는 단계; 및 감자와 전분류를 일정한 비율로 혼합하여 배합하는 단계로 이루어지는 것을 특징으로 하는 것이다.
To this end, a method of manufacturing a potato ointment according to the present invention includes: a potato depletion process for removing potatoes and pulverizing and dehydrating potatoes with a 6 mm chopper; Aging the potatoes (pulverization) at 0 to 10 캜 for 8 to 15 hours; Dehydrating potatoes (aging) to dehydrate to a certain degree using a dehydrator; And mixing the potato and the pre-mixture at a constant ratio and mixing them.

본 발명은 감자 옹심이의 제조방법에 관한 것으로서, 더욱 구체적으로는 감자를 이용하여 옹심이를 제조하는 과정에 있어서 감자에 함유된 풍부한 영양성분 및 쫄깃한 식감을 살리기위한 감자 옹심이의 제조방법에 관한 것이다.The present invention relates to a method for preparing potato ganoderma, and more particularly, to a method for preparing potato ganoderma for use in the production of ganoderma using potatoes, will be.

일반적으로, 감자는 쌀, 옥수수, 밀과 더불어 세계 4대 작물로 알려져 있고, 탄수화물, 단백질을 비롯하여 칼륨, 칼슘, 철분과 같은 무기성분과 비타민B, 비타민C 등이 풍부하게 함유되어 있는 알칼리성 영양식품이다.In general, potatoes are known as the world's four major crops, along with rice, corn and wheat, and are alkaline nutritional foods rich in carbohydrates, proteins, minerals such as potassium, calcium and iron, and vitamin B and vitamin C. .

이러한 감자에 함유된 비타민C는 안정적이어서 열을 가할 때 전분이 보호막을 만들어 주므로 조리하더라도 잘파괴되지 않고, 감자 내 칼륨은 체내 과다하게 잔류하는 나트륨을 배출하여 고혈압을 예방할 수 있으며 발암 억제 성분이 들어 있어 암, 위염, 당뇨 등을 치료하는데 매우 효과적이다.Vitamin C contained in these potatoes is stable, and starch forms a protective film when heat is applied. Therefore, it is not destroyed even when cooked, and potato potassium can prevent hypertension by discharging excessive residual sodium in the body. It is very effective in treating cancer, gastritis and diabetes.

상기 감자는 모양이 둥글고 단단하며 표면이 매끄럽고 껍질이 얇으며 눈자국이 얇게 패인 것이 좋은데, 감자의 싹이나 햇빛에 노출되어 초록색으로 변한 부분에는 솔라닌이라는 독소가 들어 있어 복통이나 식중독이 걸릴 우려가 있고 아린 맛이 나므로 싹 부분이나 색이 변한 부분은 제거하고 먹어야 하며, 보관 시에도 온도 0~4℃의 통풍이 잘되는 서늘한 그늘에서 보관하는 것이 좋은데, 이때, 사과에서 방출되는 에틸렌가스에 의해 감자 싹의 발아를 억제함에 따라 사과와 함께 보관하는 경우도 있다.The potato is round, hard, smooth on the surface, thin on the skin, and thin on the surface of the eyes. Potato sprouts and sunlight are exposed to green color, which contains a toxin called solanine, which can cause abdominal pain or food poisoning It is good to keep in the cool shade where the temperature of 0 ~ 4 ℃ is well ventilated when storing, and it should be kept in cool shade where the shoot part and color changed part because it is arine taste. At this time, Sometimes they are kept with apples as they inhibit germination.

그런데 최근 들어 중국산 김치의 국내 시장 점유율 증가로 배추밭에 감자를 대체하여 재배하면서 수년간 감자의 생산량이 더욱 증가함에 따라 감자의 가격이 하락하는 실정에 있다.In recent years, Chinese kimchi has increased its market share in the domestic market, and as potatoes have been replaced by Chinese cabbage fields, the production of potatoes has been increasing for many years.

또한, 감자는 수확시기가 조금만 늦어도 금방 썩는데다가 보관 중인 감자가 하나만 썩어도 다른 감자까지 전부 썩기 때문에 실제 감자를 수확하는 농가에서는 어렵게 재배한 감자를 제값을 받지도 못하고 판매하거나 수확한 감자를 그대로 창고에 방치한 채 썩혀야만 하였다.In addition, the potatoes are rotten soon after harvest time, and even when one potato is stored, all other potatoes are rotted. Therefore, the farmers harvesting the actual potatoes can not receive the potatoes that are difficult to grow and leave the harvested potatoes I had to rot once.

더욱이 감자는 식량작물로 분류되어 있기 때문에 산지 폐기가 불가능하여 농가의 경제적인 손실이 크게 발생하였다.Moreover, since the potatoes are classified as food crops, it is impossible to dispose of the production area, resulting in a large economic loss of the farm household.

이에 따라 감자를 이용한 다양한 종류의 가공식품의 개발이 필요한데, 감자를 이용한 식품으로는 종래에는 포테이토칩, 프렌치프라이, 크로켓, 당면, 떡 등으로 가공되거나 또는 감자 자체를 그대로 국이나 반찬 등으로 조리하여 먹었다.Accordingly, it is necessary to develop various kinds of processed foods using potatoes. As food using potatoes, it has been conventionally processed into potato chips, French fries, croquette, dumplings, rice cakes or the like, ate.

이중에서도 감자를 이용하여 옹심이를 만들어 먹을 수 있는데, 감자 옹심이는 감자를 곱게 갈아 수분을 제거하고 감자 무거리와 가라앉은 전분을 반죽하여 새알같이 빚어 끓는 육수에 넣어 끓여 먹는 것으로, 밀가루보다 쫄깃쫄깃하게 씹히는 맛을 내고 찹쌀과는 달리 먹을 때 이에 달라붙지도 않으며 감자 알갱이가 살짝 씹히는 맛이 있어 최근 들어 더욱 소비자의 각광을 받고 있는 추세이다.Among them, potatoes can be made by using potatoes, potatoes, and potatoes are finely ground to remove moisture, potatoes and sunburnt starch is kneaded, and then shaped like a bird and boiled in boiling water, boiled to eat, Unlike glutinous rice, it does not stick to food. It tastes like bitten by potato grains, and it is getting more and more popular with consumers.

그런데, 감자는 껍질을 벗기거나 갈면 감자 내의 효소가 공기 중에 있는 산소와 결합하여 변색되는 갈변현상이 발생하게 되므로 완성된 감자 옹심이의 경우에도 색상이 금방 변색되어 식품가치가 떨어진다는 단점이 있었다.However, since the potato peels or peels off, the enzyme in the potato binds with the oxygen in the air to cause discoloration of the browning phenomenon. Thus, even in the case of the finished potato, the color is immediately discolored and the food value is deteriorated.

이를 방지하기 위해서 감자를 조리 직전에 갈거나 양파와 함께 가는 경우도 있고 또는 껍질을 깐 감자를 식초 몇 방울을 떨어뜨린 물에 담가 두게 되는데, 이로인해 감자 특유의 맛을 내는데 지장을 줄 뿐만 아니라 작업이 번거롭다는 단점이 있었다.
To prevent this, potatoes are prepared just before cooking, with onions, or with peeled potatoes in a few drops of vinegar. This makes it difficult to taste the unique taste of potatoes This has the disadvantage of cumbersome.

이러한 문제점들을 해결하기 위하여, 본 발명은 감자로 옹심이를 제조하는 과정에서 변색을 방지하여 감자 특유의 맛과 색상을 냄으로써 상품가치를 향상하도록 하는 감자 옹심이의 제조방법을 제공하는데 목적이 있다.
In order to solve these problems, it is an object of the present invention to provide a method of manufacturing a potato gruel, which prevents discoloration in the process of producing gruel by potatoes, thereby enhancing the value of the product by imparting taste and color peculiar to the potato.

상기의 목적을 달성하기 위한 본 발명에 따른 감자옹심이 제조방법은, According to another aspect of the present invention, there is provided a method for manufacturing potato onion,

감자를 탈피하고 감자를 6mm 쵸퍼로 분쇄하여 탈수 시키는 감자전처리 단계; 0~10℃, 8~15시간 감자를 (분쇄)숙성시키는 단계; 탈수기를 이용하여 일정 수분이 되도록 탈수하는 감자(숙성)탈수 시키는 단계; 및 감자와 전분류를 일정한 비율로 혼합하여 배합하는 단계로 이루어지는 것을 특징으로 한다.
Demagnetizing step of peeling the potatoes and pulverizing the potatoes with 6 mm of chopper to dehydrate them; Aging the potatoes (pulverization) at 0 to 10 캜 for 8 to 15 hours; Dehydrating potatoes (aging) to dehydrate to a certain degree using a dehydrator; And mixing the potato and the pre-mixture at a constant ratio and mixing them.

상기에 명시된 과제 해결 수단을 통하여, 본 발명은 다음과 같은 효과를 제공할 수 있다. 감자전분 등을 일정한 비율로 반죽하여 제조함으로써 영영가 있고 식감이 쫄깃하며 조리한 후에도 변색되지 아니하기에 상품가치를 향상시킬 수 있다는데 그 효과가 있다.
Through the above-mentioned problem solving means, the present invention can provide the following effects. Potato starch, and the like at a predetermined ratio, thereby improving the value of the product because the product is not discolored even after cooking.

이하, 본 발명을 바람직한 실시예를 설명하기로 한다. 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 공지 기능 및 구성에 대한 상세한 설명은 생략한다.
Hereinafter, preferred embodiments of the present invention will be described. Detailed descriptions of well-known functions and constructions which are considered to be unnecessarily obscured by the gist of the present invention will be omitted.

본 발명에 따른 감자옹심이 제조방법은, According to the present invention,

감자를 탈피하고 감자를 6mm 쵸퍼로 분쇄하여 탈수 시키는 감자전처리 단계; 0~10℃, 8~15시간 감자를 (분쇄)숙성시키는 단계; 탈수기를 이용하여 일정 수분이 되도록 탈수하는 감자(숙성)탈수 시키는 단계; 및 감자와 전분류를 일정한 비율로 혼합하여 배합하는 단계로 이루어지는 것을 특징으로 한다.
Demagnetizing step of peeling the potatoes and pulverizing the potatoes with 6 mm of chopper to dehydrate them; Aging the potatoes (pulverization) at 0 to 10 캜 for 8 to 15 hours; Dehydrating potatoes (aging) to dehydrate to a certain degree using a dehydrator; And mixing the potato and the pre-mixture at a constant ratio and mixing them.

1. 감자전처리 단계1. Potato processing step

감자의 껍질을 박피한 후 6mm 쵸퍼로 감자를 분쇄하여 탈수시킨다.The peel of the potato is peeled off and the potato is pulverized with 6 mm of chopper and dehydrated.

2. 감자의 숙성 단계2. Potato ripening stage

각 감자의 품종 및 생산지에 따라 시간 조절을 하여야 하며 8~15시간 0~10℃의 온도에서 숙성시킨다.The time should be adjusted according to the variety and production area of each potato. It is aged at 0 ~ 10 ℃ for 8 ~ 15 hours.

3. 감자의 탈수단계3. Dehydration stage of potato

탈수기를 이용하여 일정 수분이 되도록 탈수를 시킨다.Dehydrate to a certain degree using a dehydrator.

4. 배합4. Formulation

감자와 전분류를 1:1:1의 비율로 혼합시킨다.Mix the potatoes and the whole mixture at a ratio of 1: 1: 1.

5. 포장5. Packing

혼합된 제품을 일정중량으로 포장을 한다.Pack the mixed product at a constant weight.

6. 냉동6. Freezing

포장된 제품을 -18℃이하 냉동고에서 냉동한다.
The packaged product is frozen in a freezer below -18 ° C.

상기와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Claims (2)

감자를 탈피하고 감자를 6mm 쵸퍼로 분쇄하여 탈수 시키는 감자전처리 단계; 0~10℃, 8~15시간 감자를 (분쇄)숙성시키는 단계; 탈수기를 이용하여 일정 수분이 되도록 탈수하는 감자(숙성)탈수 시키는 단계; 및 감자와 전분류를 일정한 비율로 혼합하여 배합하는 단계로 이루어지는 것을 특징으로 하는 감자 옹심이의 제조방법.
Demagnetizing step of peeling the potatoes and pulverizing the potatoes with 6 mm of chopper to dehydrate them; Aging the potatoes (pulverization) at 0 to 10 캜 for 8 to 15 hours; Dehydrating potatoes (aging) to dehydrate to a certain degree using a dehydrator; And mixing the potato and the pre-mixture at a predetermined ratio and mixing them.
제1항에 있어서,
감자와 전분류를 일정한 비율로 혼합하여 배합하는 단계 이후 -18℃이하 냉동고에서 냉동하는 냉동하는 단계를 더 포함하는 것을 특징으로 하는 감자 옹심이의 제조방법.
The method according to claim 1,
Further comprising a freezing step of freezing in a freezer below -18 占 폚 after mixing and mixing the potato and the pre-mixture at a certain ratio.
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Publication number Priority date Publication date Assignee Title
KR102200220B1 (en) * 2020-07-10 2021-01-07 황병현 Manufacturing method of potato dough soup and potato dough soup

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102200220B1 (en) * 2020-07-10 2021-01-07 황병현 Manufacturing method of potato dough soup and potato dough soup

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