JPH0360473B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention provides potato snacks that are porous, have a good texture, and have excellent shelf life due to reduced oil content.

Prior Art and its Problems Conventionally, potato snacks made from potato chips have almost always been produced by frying. When this happens, the oil content inevitably increases (approximately 30 to 35%), which not only becomes unsuitable for the tastes of most consumers today, but also causes a decline in the quality of the product due to aging of the oil. Not only is it unavoidable, it can also lead to excessive calorie intake.
It's starting to become undesirable.

Therefore, the present invention aims to obtain potato snacks that are well-puffed, delicious, and have a good shelf life without frying. The details will be explained below.

Measures to solve the problem: The raw potatoes are trimmed of buds and wounds as usual, and peeled if necessary. This is sliced, and the first feature of the present invention is that the thickness of the slice is approximately 1 mm.

The obtained flakes are immersed in water to wash the surface and elute soluble carbohydrates, proteins, etc. It is also possible to dissolve common salt, sodium sulfite, or condensed phosphates such as metaphosphates and polyphosphates in the water to be immersed. The amount used may be approximately 0.5 to 10 g per 1 part of water. The temperature of the dipping liquid and the dipping time are not particularly specified, but they are approximately 10 to 30°C and about 30 minutes to 15 hours.

After soaking, it is steamed. The degree of steaming may be normal, for example, steaming under 0.1Kg/ ^cm2 of live steam.
It is recommended to expose for ~5 minutes. You can also soak it in oil instead of steaming it. For example, soak it in boiling water for about 4 minutes. By this operation, most of the potato starch can be converted into alpha.

This is then heated and dried to a moisture content of approximately 5 to 10%. Various conditions can be considered for heating, but for example, 90 to 95°C for 20 minutes is sufficient.
The second feature of the present invention is that this drying brings the moisture content of the dried dough into the steam range.

After drying, in order to equalize the temperature and moisture distribution of the dried dough, a so-called aging process may be performed, in which the dough is left to stand for a while, but this is not essential.

The snack of the present invention is obtained by baking the dry dough which has been alpha-ized and its moisture content has been adjusted as described above. Approximately 200-220°C for about 20 seconds seems to be the best firing condition.

Functions and Effects of the Invention In the present invention, since the thickness of the potato is approximately 1 mm, the soluble components are quickly eluted into the soaking liquid, so that the obtained potato snacks are not colored much. This is because the components that cause the Maillard reaction are significantly reduced. In addition, because the dough is made into thin pieces, steaming is easy and uniform, and the dough is also alpha-ized, making it possible to obtain uniformly puffed products with small bubble diameters without frying. As a result of these combinations, the snack of the present invention has a good color, a good texture, a porous structure, and a low calorie content.

Next, we will show what kind of defects occur in the product when the conditions specified in the present invention are not met.

●When the thickness of the flakes is approximately 2 mm or more...the moisture inside the snack is difficult to evaporate even when heated, so it does not expand and the surface becomes easily burnt and hard.

●When the moisture content exceeds approximately 10% when dry...
The swelling occurs unevenly, resulting in a so-called blister-like appearance. On the other hand, if it is less than 5%, it becomes hard and difficult to expand.

In addition, if the firing temperature is too low (for example, 150℃)
If the firing temperature is too high (for example, 250°C), it will expand but will easily burn, making it difficult to use either of these methods.

Example 1 Fresh potatoes were washed with water to remove defective parts such as buds and scratches. This is about 1mm thick with a slicer.
It was cut into pieces with a thickness of 100 ml and immersed in water at room temperature for about 1 hour.
The thin pieces taken out from the water were arranged one by one on a wire mesh, placed in a steamer (autoclave), and steamed for about 5 minutes at a steam pressure of 0.1 kg/cm ² . Then put this in the dryer for 90 minutes.
It was dried at ~95°C for about 20 minutes to form a dry dough with a moisture content of about 7%. This was placed in a bag, sealed, and left at room temperature overnight, and the next day, it was baked in an oven at 200 to 220°C for about 20 seconds. This was sprinkled with seasonings such as sugar, soy sauce, and spices to make potato snacks. The resulting product was delicious and had a soft texture.

Example 2 A thin piece about 1 mm thick was prepared in the same manner as in Example 1 and immersed in a 0.05% sodium sulfite aqueous solution for about 6 hours. Then, it was placed in hot water at 95 to 100°C and soaked in oil for about 4 minutes. Put this in the dryer at 90-95℃ for about 20 minutes.
It was dried for a minute to give a moisture content of about 7%. The dried ones were immediately baked at 200-220°C for about 20 minutes to obtain soft potato snacks. This snack, which had not yet been seasoned, was slightly curled and had a whitish color, with no discoloration. When I tried this, I found it to be delicious, with a soft texture and no harsh or astringent taste typical of potatoes.

Claims (1)

[Claims] 1. Slice the raw material potato into approximately 1 mm thick slices, soak them in water, steam or blanch them, then heat and dry them to a moisture content of approximately 5 to 10%, and then bake them. A method for producing potato snacks characterized by: 2. The method for producing potato snacks according to claim 1, wherein water in which salt, sodium sulfite, or condensed phosphate is dissolved is used as the water for soaking the thin slices.