KR0185001B1 - Preserving method of peeled potato - Google Patents
Preserving method of peeled potato Download PDFInfo
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- KR0185001B1 KR0185001B1 KR1019960029664A KR19960029664A KR0185001B1 KR 0185001 B1 KR0185001 B1 KR 0185001B1 KR 1019960029664 A KR1019960029664 A KR 1019960029664A KR 19960029664 A KR19960029664 A KR 19960029664A KR 0185001 B1 KR0185001 B1 KR 0185001B1
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- potato
- fructose
- potatoes
- aqueous solution
- storing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 깐 감자의 보관방법에 관한 것으로서, 깐 감자를 장기간 보관할 수 있도록 하기 위한 것으로, 깐 감자를 단위 포장하여 보관하는 깐 감자의 보관방법에 있어서, 선별된 감자를 감자탈피기에 넣어서 껍질을 깨끗하게 탈피하는 탈피과정과, 탈피된 감자를 깨끗하게 세척하는 세척과정과, 27∼30℃의 온수에 과당을 용해하여 5∼7%의 과당수용액을 만드는 과당수용액 제조과정과, 상기의 5∼7% 과당수용액에 깐 감자를 투입하여 혼합하는 깐 감자와 과당수용액의 혼합과정과, 상기의 혼합된 깐 감자와 5∼7%의 과당수용액을 비닐 등의 포장용기에 담아 밀봉하는 깐 감자의 포장과정과, 상기의 포장된 깐 감자를 1∼3℃온도로 저장하는 냉장보관과정으로 이루어지는데 이와 같은 깐 감자의 보관방법은 깐 감자의 영양소가 저장상의 문제로 인해 파괴되지 않으며, 요리시 깐 감자가 푸석푸석하게 되어 부스러지는 것이 방지되는 한편, 냉동시키지 않고 장기간 보관할 수 있으므로 깐 감자의 가격이 상승되는 것이 방지되는 효과가 있다.The present invention relates to a method for storing a potato, to allow long-term storage of the potato, in a storage method of canned potatoes in which the potato is packaged in units, the selected potato is put in a potato peeler to clean the skin Stripping process for peeling, washing process to clean the peeled potatoes clean, fructose aqueous solution manufacturing process for dissolving fructose in hot water at 27-30 ° C to produce 5-7% fructose aqueous solution, and 5-7% fructose The process of mixing the potato and the fructose solution, which is added by mixing the potato in an aqueous solution, The packaging process of the potato which seals the mixed potato and 5-7% fructose solution in a packaging such as vinyl, The packaged potato is stored in a refrigerated process of storing it at a temperature of 1 to 3 ° C. The method of storing the potato is such that the nutrients of the potato are destroyed due to storage problems. No, that prevents the dishes when peeled potatoes puseok become puseok that crumbles the other hand, can be stored for an extended period of time without refrigeration, so there is an effect that is prevented from being peeled potato prices rise.
Description
본 발명은 깐 감자의 보관방법에 관한 것으로, 보다 자세하게는 쉽게 변질되어 버리는 깐 감자를 장시간 보관 할 수 있도록 한 깐 감자의 보관방법에 관한 것이다.The present invention relates to a method for storing potatoes, and more particularly, to a method for storing potatoes, which allows storage of potatoes that are easily deteriorated for a long time.
껍질이 탈피된 감자는 감자에 포함되어 있는 티로신이나, 클로로제닉산이 효소인 피로시나아제와 반응하여 색깔이 거무스레하게 변색되고, 수분이 증발되어 쉽게 썩어 버리므로 종래에는 탈피된 감자를 냉동 건조시켜 장기간 보관하였다.Peeled peeled potatoes are tyrosine contained in the potato or chlorogenic acid reacts with the enzyme pyrocinase, the color fades, and moisture evaporates and easily decays. Stored.
이와 같이 냉동보관된 깐 감자는 요리를 하기 위해선 녹여야 하므로 번거롭고, 녹은 감자를 손으로 만지면 푸석푸석하여 쉽게 부스러지며 또한, 깐 감자를 급속으로 냉동시키지 않으면 감자 조직의 영양소가 파괴되어 버리는 문제점이 있다. 그러고, 이보다 더 큰 문제점은 냉동 보관하는 저장비용이 많이 들어 깐 감자의 가격이 상승되는데 있다.The frozen potato thus stored must be melted in order to cook, which is cumbersome, and if you touch the melted potato with your hands, it crumbles easily, and if you do not freeze the potato rapidly, there is a problem that the nutrients of the potato tissue are destroyed. However, a bigger problem is the rise in the price of potatoes, which are stored at high cost for freezing storage.
본 발명은 이와 같은 종래의 제반 문제점들을 해결하기 위한 것으로, 그 목적은 깐 감자의 영양소가 저장상의 문제로 인해 파괴되지 않으며, 요리시 깐 감자가 푸석푸석하게 되어 부스러지는 것이 방지되는 한편, 냉동시키지 않고 장기간 보관할수 있도록 하여 가격의 상승이 방지되는 새로운 깐 감자의 보관방법을 제공하고자 하는 것이다.The present invention is to solve the above-mentioned conventional problems, the object is that the nutrients of the potato is not destroyed due to storage problems, while the potato is cooked to prevent it from crumbled while frying, while not freezing It is intended to provide a new method of storage of potato, which can be stored for a long time without a price increase.
이러한 목적을 달성하기 위하여 본 발명은 깐 감자을 단위 포장하여 보관하는 깐 감자의 보관방법에 있어서, 선별된 감자를 감자탈피기에 넣어서 껍질을 깨끗하게 탈피하는 탈피과정과, 탈피된 감자를 깨끗하게 세척하는 세척과정과, 27∼30℃의 온수에 과당을 용해하여 5∼7%의 과당수용액을 만드는 과당수용액 제조과정과, 상기의 5∼7% 과당수용액에 깐 감자를 투입하여 혼합하는 깐 감자와 과당수용액의 혼합과정과, 상기의 혼합된 깐 감자와 5∼7%의 수용액을 비닐등의 포장용기에 담아 밀봉하는 깐 감자의 포장과정과, 상기의 포장된 깐 감자를 1∼3℃온도로 저온보관하는 냉장보관으로 이루어진 것을 특징으로 한다.In order to achieve the above object, the present invention provides a method of storage of canned potatoes, in which the canned potatoes are packed in units, the peeling process of peeling the skin cleanly by putting the selected potatoes in a potato peeler, and a washing process of washing the peeled potatoes cleanly. And the process of preparing fructose solution which dissolves fructose in hot water of 27-30 ° C. to produce 5-7% of fructose solution, and adds and mixes potato and fructose solution in which 5-5% of fructose solution is added. The mixing process, the packaging process of the mixed potato and 5 to 7% of the aqueous solution in a packaging container such as a plastic bag and sealing, and the packaged potato potato at a low temperature of 1 to 3 ℃ It is characterized by consisting of refrigerated storage.
제1도는 본 발명에 따른 깐 감자의 보관 방법에 나타내는 공정도이다.1 is a flowchart showing the storage method of a potato according to the present invention.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
5 : 감자의 탈피과정 10 : 깐 감자의 세척과정5: potato peeling process 10: cooked potato washing process
20 : 과당수용액의 제조과정 30 : 깐 감자와 과당수용액의 혼합과정20: manufacturing process of fructose aqueous solution 30: mixing process of cut potatoes and fructose aqueous solution
40 : 깐 감자의 포장과정 50 : 냉장보관과정40: packing process of cut potatoes 50: cold storage process
제1도는 본 발명에 따른 깐 감자의 보관방법을 나타내는 공정도로서, 이에 도시한 바와 같이 내부에 장치된 숫돌과 감자와의 접촉에 의해 감자의 껍질이 탈피되는 감자탈피기를 이용하여 자동으로 선별된 감자를 깨끗하게 탈피하는 감자의 탈피과정(5)을 거친후에 탈피된 감자를 감자세척기를 이용하여 상온의 물로 깨끗하게 세척하는 세척과정(10)으로 이어진다. 이때, 상온의 물로 세척을 하게 되면 감자의 바깥조직이 손상되는 것을 최소화 할 수 있는 효과가 있다.1 is a process chart showing the storage method of the potato according to the present invention, as shown in the potato is automatically screened using a potato peeler that peels the potato by contact with the grindstone and the potato installed therein After the peeling process (5) of the potato peeling clean leads to a washing process (10) to clean the peeled potato with water at room temperature using a potato washer. At this time, washing with room temperature of water has the effect of minimizing damage to the outer tissue of the potato.
한편, 27∼30℃의 온수에 과당을 용해하여 5∼7%의 과당수용액을 만드는 과당수용액의 제조과정(20)에서 만들어진 5∼7% 과당수용액에 상기의 깐 감자를 투입하여 혼합하는 깐 감자와 과당수용액의 혼합과정(30)을 거치게 된다.On the other hand, a potato that is mixed with 5-7% fructose aqueous solution prepared in the process of preparing fructose aqueous solution 20, in which fructose is dissolved in hot water at 27-30 ° C. to produce 5-7% aqueous fructose solution. And the fructose solution is subjected to the mixing process (30).
이때 상기 5∼7% 과당수용액의 온도를 27∼30℃로 맞추는데 그 온도에서는 깐 감자의 내부조직에 상기 수용액의 과당이 빠르게 흡수되어 조직속의 전분이 물에 용해되는 것이 방지되기 때문이며, 또한 감자의 조직에 포함된 효소인 피로시나아제가 그 온도에서 물에 빨리 용해되어 변색되는 것이 방지되기 때문이다.At this time, the temperature of the 5-7% fructose aqueous solution is adjusted to 27-30 ° C., because at this temperature, the fructose of the aqueous solution is rapidly absorbed into the inner tissue of the potato, which prevents starch in the tissue from dissolving in water. This is because pyrosinase, an enzyme contained in tissues, is prevented from dissolving rapidly and discoloring at water at that temperature.
한편, 상기의 혼합된 깐 감자와 5∼7%의 수용액을 비닐 등의 포장용기에 담아 밀봉하는 깐 감자의 포장과정(40)을 거친후 상기의 포장된 깐 감자를 1∼3℃의 온도로 냉장고에 보관하는 냉장보관과정(50)으로 이루어진다.On the other hand, the packaged potato and then the packaged potato potato to the temperature of 1 ~ 3 ℃ after the packaging process 40 of the packed potato to seal the mixed potato and 5-7% aqueous solution in a packaging container such as vinyl It consists of a refrigerated storage process 50 to be stored in the refrigerator.
이때, 상기의 포장된 깐 감자를 1∼3℃의 온도로 저장하면 상기의 혼합과정(30)중에서 발생한 화학작용이 크게 억제되어 보관 기간을 72일에서 최고 120일까지 연장시킬 수 있다.At this time, when the packaged potato is stored at a temperature of 1 ~ 3 ℃ the chemical reaction occurred during the mixing process 30 is greatly suppressed can extend the storage period from 72 days up to 120 days.
그러므로 상기의 깐 감자의 보관은 유효 보관 기간인 최고 120일을 넘기지 않는 것이 바람직하다.Therefore, it is preferable that the storage of the above-mentioned potatoes does not exceed the maximum storage period of 120 days.
이와 같이 보관된 깐 감자를 포장용기에서 빼내어 소비자의 기호대로 요리하면 되는데 상기의 깐 감자는 유효 보관 기간 때까지 그 선선도가 거의 변하지 않고 그대로 유지된다.The stored potatoes can be removed from the packaging and cooked according to the consumer's preference. The fresh potatoes remain unchanged until the effective storage period.
이와 같이 본 발명은 (-)온도가 아닌 저온에서 보관되므로 요리시 해동시킬 필요가 없고, 보관상에서 영양소의 파괴현상이 거의 발생되지 않으며, 또한 깐 감자의 조직이 푸석푸석하게 부스러지는 것이 방지되고, 보관하는 비용이 저렴하여 깐 감자의 가격이 상승되는 것이 방지되는 효과가 있다.As described above, the present invention is stored at a low temperature rather than the negative temperature, so that it does not need to be thawed during cooking, the destruction of nutrients hardly occurs in storage, and the tissue of the cut potato is prevented from crumbly. The low cost of storage is effective in preventing the price of potatoes cut.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960029664A KR0185001B1 (en) | 1996-07-23 | 1996-07-23 | Preserving method of peeled potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960029664A KR0185001B1 (en) | 1996-07-23 | 1996-07-23 | Preserving method of peeled potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR980007999A KR980007999A (en) | 1998-04-30 |
| KR0185001B1 true KR0185001B1 (en) | 1999-03-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960029664A Expired - Fee Related KR0185001B1 (en) | 1996-07-23 | 1996-07-23 | Preserving method of peeled potato |
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| Country | Link |
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| KR (1) | KR0185001B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030059422A (en) * | 2001-12-29 | 2003-07-10 | 충청북도 | methods of storage and preservation to elevate the value of commercial products of the natural ripe soft persimmon |
| US9055758B2 (en) | 2013-02-26 | 2015-06-16 | Smart Spuds Inc. | Chemical and preservative free peeled potatoes |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200491369Y1 (en) | 2019-03-04 | 2020-03-27 | 주식회사 디파이 | Document envelope with available attachment functionat openning part |
-
1996
- 1996-07-23 KR KR1019960029664A patent/KR0185001B1/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030059422A (en) * | 2001-12-29 | 2003-07-10 | 충청북도 | methods of storage and preservation to elevate the value of commercial products of the natural ripe soft persimmon |
| US9055758B2 (en) | 2013-02-26 | 2015-06-16 | Smart Spuds Inc. | Chemical and preservative free peeled potatoes |
Also Published As
| Publication number | Publication date |
|---|---|
| KR980007999A (en) | 1998-04-30 |
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