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KR-20260067512-A - Manufacturing method for potato snack

KR20260067512AKR 20260067512 AKR20260067512 AKR 20260067512AKR-20260067512-A

Abstract

The present invention aims to provide a method for manufacturing potato snacks that can be used to prepare various types of potato snacks or potato dishes using cube-shaped potato pieces. To achieve the above objective, the present invention comprises a method for manufacturing a potato snack, the method comprising: a material preparation step of preparing a potato as the main ingredient and a dough material as the sub-ingredient; a potato processing step of washing and peeling the prepared potatoes; a potato cutting step of cutting the peeled potatoes into cube shapes to produce potato pieces and blanching the prepared potato pieces in boiling water for a certain period of time; a dough manufacturing step of mixing the dough material prepared in the material preparation step to produce dough; a mixing step of mixing the potato pieces produced in the potato cutting step and the dough produced in the dough manufacturing step to produce potato dough; a molding step of molding the potato dough produced in the mixing step into a certain shape to produce molded dough; and a baking step of baking the molded dough produced in the molding step using an oven to produce a potato snack.

Inventors

  • 이병진

Assignees

  • 이병진

Dates

Publication Date
20260513
Application Date
20241105

Claims (8)

  1. In a method for manufacturing potato snacks, Ingredient preparation stage, preparing the main ingredient, potatoes, and the auxiliary ingredient, dough ingredients; Potato processing step of washing and peeling prepared potatoes; A potato cutting step in which peeled potatoes are cut into cube shapes to produce potato pieces, and the produced potato pieces are blanched in boiling water for a certain period of time; A dough preparation step of preparing dough by mixing dough ingredients prepared in the above material preparation step; A mixing step for preparing potato dough by mixing the potato pieces prepared in the potato cutting step and the dough prepared in the dough preparation step; A molding step for producing molded dough by molding the potato dough prepared in the above mixing step into a specific shape; and A method for manufacturing a potato snack characterized by including a baking step in which the molded dough prepared in the above molding step is baked using an oven to manufacture a potato snack.
  2. A method for manufacturing a potato snack according to claim 1, wherein the auxiliary ingredients prepared in the material preparation step comprise, based on 50 parts by weight of starch, 58 to 62 parts by weight of frying powder, 8 to 12 parts by weight of agar, 8 to 12 parts by weight of edible oil, 0.8 to 1.2 parts by weight of curry powder, 0.8 to 1.2 parts by weight of paprika powder, 0.8 to 1.2 parts by weight of salt, 0.8 to 1.2 parts by weight of pepper, and 87 to 93 parts by weight of water.
  3. A method for manufacturing a potato snack according to claim 1, characterized in that the time for blanching the potato pieces in the potato cutting step is 50 to 90 seconds.
  4. A method for manufacturing a potato snack according to claim 1, characterized in that, in the baking step, the oven temperature is 220℃ to 250℃ and the time is 4 minutes to 8 minutes.
  5. A method for manufacturing a potato snack according to claim 1, characterized in that, in the potato cutting step, the size of one side of the potato piece is 1.0 cm to 1.8 cm.
  6. A method for manufacturing a potato snack according to claim 1, wherein the shape of the molded dough in the molding step is selected from a uniform thickness whole shape, a square box fried shape, a circle, a triangle, a square, and a star shape.
  7. A method for manufacturing a potato snack according to claim 1, characterized in that, in the mixing step, the potato dough is prepared by mixing 40 to 60 parts by weight of dough with 100 parts by weight of potato pieces.
  8. A method for manufacturing a potato snack according to claim 2, characterized in that the auxiliary material further comprises 1 to 2 parts by weight of Cissus powder or 1 to 2 parts by weight of Kamut powder.

Description

Manufacturing method for potato snack The present invention relates to a method for manufacturing potato snacks, and more specifically, to a method for manufacturing potato snacks that can be used as a simple meal and snack. Potatoes are one of the four major staple crops and are a familiar food ingredient that has been used in various ways since ancient times as a famine relief crop and a side dish. In Korea, they were mainly cultivated in the spring, summer, and autumn, but since the mid-1980s, fresh potatoes have become easily accessible year-round through the use of facilities. In addition, while potatoes are primarily composed of water and carbohydrates, they contain large amounts of phosphorus, potassium, and iron, as well as vitamins and fiber, giving them the advantage of serving as an important source of nutrition. In addition to being used as a cooking ingredient, potatoes are also prepared in various ways and utilized as snacks. A representative example is French fries, made by cutting potatoes into appropriate sizes and frying them in oil. French fries are widely enjoyed because they provide the unique flavor of potatoes along with the crispy texture of the fried potatoes themselves. In particular, a method is proposed in which french fries can be utilized not only as snacks but also as a main filling for sandwiches, as disclosed in Public Patent No. 2018-0114995. Meanwhile, various snack products made with potatoes as the main ingredient are sold, but most are made by frying or baking potato pieces cut into slices or sticks. While the potato slice shape described above has the advantage of providing a familiar texture, it has the disadvantage of offering a similar texture; therefore, there is a need for potato chips or potato snacks that offer a unique texture while having a shape different from existing ones. FIG. 1 is a flowchart of a method for manufacturing a potato snack according to the present invention, and Figure 2 is a photograph of the appearance of a potato snack manufactured by the method of Figure 1, and Figure 3 is a photograph of the appearance of another potato snack manufactured by the method of Figure 1, and Figure 4 is a photograph of the appearance of another potato snack manufactured by the method of Figure 1. Hereinafter, some embodiments of the present invention will be described in detail with reference to exemplary drawings. It should be noted that in assigning reference numerals to the components of each drawing, the same components are given the same reference numeral whenever possible, even if they are shown in different drawings. Furthermore, in describing the embodiments of the present invention, if it is determined that a detailed description of related known components or functions would hinder understanding of the embodiments of the present invention, such detailed description is omitted. Additionally, terms such as first, second, A, B, (a), (b), etc., may be used when describing the components of the embodiments of the present invention. These terms are intended merely to distinguish the components from other components, and the essence, order, or sequence of the components is not limited by these terms. Where it is stated that a component is “connected,” “combined,” or “joined” to another component, it should be understood that the component may be directly connected or joined to the other component, but that another component may also be “connected,” “combined,” or “joined” between each component. The potato snack manufacturing method according to the present invention is characterized by including a material preparation step (S1), a potato processing step (S2), a potato cutting step (S3), a dough preparation step (S4), a mixing step (S5), a molding step (S6), a baking step (S7), and a distribution preparation step (S8), as illustrated in FIG. 1. Each step is explained in detail below. Material preparation step (S1) The above material preparation step (S1) is a step of preparing materials in the potato snack manufacturing method according to the present invention. The above materials are for preparing the raw material, potatoes, and the auxiliary material, dough; here, Sumi potatoes from Korea are prepared. And the auxiliary ingredient, the dough, consists of starch, frying powder, agar, cooking oil, curry powder, paprika powder, salt, pepper, and water. First, the above starch is used to reinforce the elasticity, control the hardness, and increase the weight of the dough, and 50 parts by weight are used. In this case, corn starch can be used as the above starch. In addition to having the same function as starch, the above frying powder generates steam during baking to provide a texture that is crispy on the outside and moist on the inside, so it is preferable to use 58 to 62 parts by weight. If the above frying powder is less than 58 parts by weight, it is unsuitable due to the unfavorable texture, and if it exceeds 62 parts by weight, it is also unsuitable