KR910006619B1 - Process for making patato chip using of icing potato - Google Patents
Process for making patato chip using of icing potato Download PDFInfo
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- KR910006619B1 KR910006619B1 KR1019890017744A KR890017744A KR910006619B1 KR 910006619 B1 KR910006619 B1 KR 910006619B1 KR 1019890017744 A KR1019890017744 A KR 1019890017744A KR 890017744 A KR890017744 A KR 890017744A KR 910006619 B1 KR910006619 B1 KR 910006619B1
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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
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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Abstract
Description
본 발명은 냉동감자를 사용하여 포테이토 칩을 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing potato chips using frozen potatoes.
일반적으로 포테이포 칩의 품질은 갓 수확한 감자를 사용하는 것이 가장 바람직하다. 그러나, 우리나라에서는 감자의 수확기가 한정되어 있어 비수확기에 포테이토 칩을 제조할 경우, 주로 수확기에 저장해 둔 원료 감자를 사용하였다. 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.In general, the quality of the potato chips is most preferably used freshly harvested potatoes. However, in Korea, when the harvest season of potatoes is limited, in the case of manufacturing potato chips in the non-harvest season, the raw potatoes stored in the harvester are mainly used. However, the storage potato has a problem in that germination, decay or weight loss occurs during storage, and in particular, when the potato chips are manufactured due to nutrient loss and increased content of reducing sugars due to self-breathing, there is a problem of degrading the quality.
따라서 통상의 저장감자로서는 다음해 수확시기까지 양질의 포테이토 칩을 일정하게 제공할 수 없었다. 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.As a result, conventional potato stocks were not able to consistently provide high quality potato chips until the harvest time of the following year. In addition, it is possible to think of the method of freezing the potato and thawing it for the purpose of maintaining the storage condition of the potato as it is, but in this case, when the potato turns black due to the enzyme action of the potato itself during thawing, it is processed into chips. There is a problem of degrading the quality of the product.
따라서, 본 발명의 목적은 상기한 문제점을 해결한 포테이토 칩의 제조방법을 제공하는데 있다.Accordingly, an object of the present invention is to provide a method of manufacturing a potato chip that solves 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.The present inventors earnestly researched to achieve the above object, and the raw potato was treated by the method according to the present invention and then frozen and stored as needed. Potato chips with the same effect could be produced.
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 E.D.T.A. 0.01 내지 0.2중량%의 혼합용액, 또는 시트릭산 0.05 내지 0.3중량%, 울트라포스페이트 0.2 내지 1.0중량% 및 E.D.T.A. 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 is a method for producing a potato chip using potatoes, after washing and peeling the potato by a known method, and then sliced to a predetermined size to make a slice, washed with the surface starch of this potato slice, ultraphosphate 0.2 To 1.0 weight percent solution, or a mixed solution of 0.05 to 0.3 weight percent citric acid and 0.1 to 0.5 weight percent ascorbic acid, or 0.05 to 0.3 weight percent citric acid, 0.05 to 0.4 weight percent ascorbic acid and EDTA 0.01 to 0.2% by weight of mixed solution, or 0.05 to 0.3% by weight of citric acid, 0.2 to 1.0% by weight of ultraphosphate and E.D.T.A. 0.05 to 0.2% by weight of the mixed solution was heated to 40 to 50 ℃ immersed for 3 to 5 minutes, then rapidly frozen at -40 to -60 ℃ for 5 to 30 minutes and stored at -20 ℃ at 30 to 00 ℃ It relates to a method for producing a potato chip, characterized in that it is used by thawing.
본 발명의 혼합용액의 성분중 상기 및 하기의 "울트라포스페이트"는 (Na2O)4P2O5[Sodium acid(poly) phosphate]를 말한다.The above and the following "ultraphosphate" in the components of the mixed solution of the present invention refers to (Na 2 O) 4 P 2 O 5 [Sodium acid (poly) phosphate].
상기 혼합용액에 원료 감자를 침지시키면, 냉동된 감자의 해동시 발생하는 원료 감자의 변색을 방지하고 포테이토 칩으로의 가공시 칩의 조직감을 향상시키는 효과가 있다.When the raw potato is immersed in the mixed solution, there is an effect of preventing discoloration of the raw potato generated when thawing the frozen potato and improving the texture of the chip during processing into potato chips.
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 using the raw potato treated by the above method uses a method 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.As described above, in the case of providing potato chips using the raw potato frozen according to the present invention, the color, texture, flavor and the like are almost the same as the potato chips made with freshly harvested potatoes, despite long-term storage. You can get it.
이하, 본 발명의 실시예를 제시하여 본 발명을 더욱 구체적으로 설명한다. 그러나, 본 발명은 이들 실시예에 의해 제한받지를 않는다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited by 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.Potatoes with a diameter of 4 to 7 cm are washed with water in a usual manner, stripped, thinly sliced to about 1.5 mm thick, washed with starch on the surface of the potato slices, and then the solution in which 0.5% by weight of ultraphosphate is dissolved is heated to 40 to 50 ° C. After immersion for 3 to 5 minutes by heating, it is rapidly frozen at -40 ℃ and 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.The potato chips stored for 7 months by the above method are fried with vegetable oil such as cottonseed oil, rice bran oil or palm oil for 1 minute and 30 seconds at 170 to 190 ° C. in a conventional manner to prepare potato chips.
[실시예 2]Example 2
울트라포스페이트 0.5중량% 대신에 시트릭산 0.1중량% 및 아스코르빈산 0.3중량%의 혼합용액을 사용한 것을 제외하고는 실시예 1과 동일하다.It is the same as Example 1 except using the mixed solution of 0.1 weight% of citric acid and 0.3 weight% of ascorbic acid instead of 0.5 weight% of ultra phosphate.
[실시예 3]Example 3
울트라포스페이트 0.5중량% 대신에 시트릭산 0.1중량%, 아스코르빈산 0.2중량% 및 E.D.T.A. 0.05중량%의 혼합용액을 사용한 것을 제외하고는 실시예 1과 동일하다.0.1 weight percent citric acid, 0.2 weight percent ascorbic acid and E.D.T.A. instead of 0.5 weight percent ultraphosphate. It is the same as Example 1 except 0.05 weight% of mixed solution was used.
[실시예 4]Example 4
울트라포스페이트 0.5중량% 대신에 시트릭산 0.15중량%, 울트라포스페이트 0.3중량% 및 E.D.T.A. 0.05중량%의 혼합용액을 사용한 것을 제외하고는 실시예 1과 동일하다.0.15% citric acid, 0.3% ultraphosphate and E.D.T.A. instead of 0.5% ultraphosphate. It is the same as Example 1 except 0.05 weight% of mixed solution was used.
[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.Wash and peel freshly harvested fresh potatoes with a diameter of 4 to 7 cm, cut them thinly to about 1.5 mm thick, wash the starch on the surface of the potato slices, remove them, and then use vegetable oil such as cottonseed oil, rice bran oil or palm oil. The potato chips are fried by the method at 170 to 190 ° C. for 1 minute and 30 seconds.
[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.Potato chips are prepared in the same manner as in Comparative Example 1 using potatoes stored for 7 months under conditions of 6 to 8 ° C. and a relative humidity of 85 to 95%.
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 comparative evaluation of the mechanical chips and the sensory products of the potato chips prepared by using the raw material potato frozen according to the present invention and the potato chips prepared by Comparative Example 1 and Comparative Example 2, respectively.
[표 1]TABLE 1
*각 경우 10점 만점으로 하였으며, 10명의 훈련된 패널리스트를 동원하여 그 평균값을 택하였다. 색상의 경우에는 Agtron(모델 E-5F, MAGNUSON ENGINEERS, INC. 가장 밝을 때의 수치 : 100, 가장 어두울 때의 수치 : 0)으로 측정하였다.In each case, the score was 10 out of 10, and the average of 10 trained panelists was used. Color was measured by Agtron (Model E-5F, MAGNUSON ENGINEERS, INC. The brightest value: 100, the darkest value: 0).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890017744A KR910006619B1 (en) | 1989-12-01 | 1989-12-01 | Process for making patato chip using of icing potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890017744A KR910006619B1 (en) | 1989-12-01 | 1989-12-01 | Process for making patato chip using of icing potato |
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| Publication Number | Publication Date |
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| KR910011158A KR910011158A (en) | 1991-08-07 |
| KR910006619B1 true KR910006619B1 (en) | 1991-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019890017744A KR910006619B1 (en) | 1989-12-01 | 1989-12-01 | Process for making patato chip using of icing potato |
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Cited By (10)
| 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 |
| CN107647272A (en) * | 2017-09-25 | 2018-02-02 | 吉林省农业科学院 | A kind of potato freezing flour-dough and preparation method thereof |
-
1989
- 1989-12-01 KR KR1019890017744A patent/KR910006619B1/en not_active IP Right Cessation
Cited By (10)
| 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 |
| CN107647272A (en) * | 2017-09-25 | 2018-02-02 | 吉林省农业科学院 | A kind of potato freezing flour-dough and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR910011158A (en) | 1991-08-07 |
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