POTATO FOR COOKING, METHOD FOR PRODUCING SAME, AND METHOD FOR COOKING BAKED POTATO HAVING FLAVOR OF FRIED POTATO USING SAME

摘要

The present invention relates to a potato for cooking, a method for producing the same, and a method for cooking a baked potato having a flavor of a fried potato using the same. Specifically, the present invention suggests: a potato for cooking which has a plurality of holes that penetrate a body so as to maximize the area coming into contact with heat; a method for producing the same; and a method for cooking a baked potato having a flavor of a fried potato by cooking the same in a baking manner. According to the present invention, since the potato for cooking has fine holes, the heat transfer is maximized and it is possible to cook the potato for cooking evenly and rapidly even at a low temperature. Furthermore, due to the potato for cooking in the present invention, it is possible to cook a variety of foods at a temperature where generation of harmful components is inhibited. In particular, by means of a cooking method which does not fry a potato in oil, but cooks the potato by baking the potato and applying cooking oil onto the potato, it is possible to provide a baked potato which realizes the flavor of a fried potato without frying the potato. Therefore, it is possible to provide a potato for cooking which satisfies a consumer's preference and also contains fewer components harmful to a human body.