JPH058661B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing potato chips with excellent texture and flavor and long shelf life.

Conventional technology and its challenges Potato chips produced using conventional frying methods have a high oil content in the product, often reaching 40% or more, which tends to result in too much oil and an unpleasant taste. Furthermore, conventional frying methods use a tank containing a large amount of oil and gradually replenish the amount of oil that has been absorbed by the product, meaning that some of the oil is heated over and over again. As a result, the oil begins to deteriorate.
Products obtained by frying with such degraded oil naturally have poor quality and poor shelf life.

The present invention solves the drawbacks of the prior art, and will be described in detail below.

Means for Solving the Problems The object to be processed in the present invention is thinly sliced potatoes (in the present invention, potatoes refer to sweet potatoes and potatoes). That is, slices that have the structure of a raw potato as they are, such as those that have been ground and reshaped, or those that are made of materials other than potatoes, cannot be used.
The thickness of the slices should be approximately 1 to 2 mm. Of course, in the present invention, the term "sliced piece" includes not only a flat plate-like piece, but also one that is further cut into strips or granules.

Oil, which is one of the ingredients used in the present invention, can generally be any oil that can be used for frying. For example, examples of vegetable sources include palm oil, rice oil, cottonseed oil, soybean oil, rapeseed oil, etc., and examples of animal sources include butter, lard, beef tallow, etc. In addition, as shown in the second claim, compositions containing oil are also referred to as oil in the present invention. For example, mixtures of oil and sugars, such as butter candy formulations, may also be employed.

To implement the present invention, the following processing is performed.

Thinly sliced potatoes are first boiled in hot water (in the present invention, boiling includes boiling using steam in addition to hot water), and the degree of boiling is such that the structure of the potato becomes somewhat loose. in particular,
Although it cannot be absolutely specified depending on the variety of potato, the thickness of the slices, etc., for example, when boiling with hot water, the temperature of the hot water (liquid) is about 80 to 95℃ for about 0.5 to 4 minutes, and when using steam, the temperature is about 100℃. 1 to 10 minutes is sufficient. Particularly when steam is used, uneven boiling tends to occur, so it is best to try to prevent the slices from overlapping as much as possible.

After boiling, the water on the surface is removed either as is or after cooling with air or water. Moisture removal can be carried out by causing adhering water to flow down (for example, by moving it while swinging on a mesh conveyor), by air drying (for example, by blowing cold or hot air), or by wiping it off.

The surface of the sliced slice is coated with oil or an oil composition by pouring or spraying the slice into an oil or an oil composition. To apply a uniform amount, you have to line up the slices one by one or spray while stirring the slices.

The applied material is then frozen. There is no particular restriction on the temperature of the frozen slices as long as they are frozen, but the temperature should be about -10°C or lower, for example. It is not necessary to hold the temperature for a specific time, just to reach that temperature.

One of the major features of the present invention is that the frozen slices are baked either as frozen or thawed. That is, once frozen, the material is placed in an environment of about 150 to 300 degrees Celsius and fired. For firing, the material is heated under mechanical stirring or fired while stirring with hot air. The time required for baking is not limited and may be adjusted as appropriate to achieve the desired degree of baking. Thus, the potato chips of the present invention are obtained.

Effect: If the slices are baked as they are, they will become hard and taste bad.

In the present invention, a series of treatments have been applied to create a soft and brittle structure. That is, the water content in the slices is increased by boiling them in hot water, the water content is separated and frozen by freezing the slices, and then the water that has been frozen is dissipated by suddenly firing the slices at a high temperature. This made the tissue of the slices porous. At this time, the oil or oil composition itself applied during the processing does not have any effect on the structure of the slice itself, but simply penetrates into the space occupied by the ice grains, and as a result, the entire structure is affected. It just looks like it's been fried. Since the oil or oil composition is only attached to the surface of the slice before baking, its amount is small and can be adjusted to about 0 to 40% of the total weight of the slice, so it can moderate the taste of the food. In addition, the attached oil is adsorbed onto the slices after baking, so the oil itself does not have to be heated over and over again.

Examples Example 1 Both ends of raw raw jigs and potatoes were cut off, and the remaining portion was sliced into slices with a thickness of 1.5 mm. This was placed in boiling water at 95°C, left for 3 minutes, then taken out, the water on the surface of the slice was wiped off, and rice oil was applied with a brush. The coating amount was about 25% of the weight of the slice after baking. This was stored in a -25°C freezer for 24 hours to freeze, and then heated to 190°C.
Baking was performed by applying hot air for 5 minutes and stirring. The product obtained had a soft texture, was not greasy, and had a good flavor.

Example 2 Both ends of a raw sweet potato were cut off, and the remaining portion was sliced into slices with a thickness of 1.5 mm. This was placed in boiling water at 95℃, left for 3 minutes, then taken out, and the moisture on the surface of the slice was wiped off. A butter candy syrup made by boiling water was applied with a brush. The coating amount was about 20% of the weight of the slice after baking. This was stored in a freezer at -25°C for 24 hours to freeze it, and then hot air at 190°C was applied for 5 minutes to bake the slices while making them dance with the hot air. The product obtained had a soft texture and a good butter-candy-like flavor.

Effects of the Invention As described above, according to the present invention, it is possible to make fried-like potato chips in which the amount of oil is limited to a low level, so the flavor of potato chips, which conventionally had a disadvantage due to too much oil, can be greatly improved. In addition, since there is no need to repeatedly heat the oil, there is less deterioration of the oil and the product has excellent flavor and shelf life. In addition,
It is also possible to use oils that are easily degraded but have good flavor to produce products with good flavor and long shelf life. If the slices are fired mechanically or while stirring or dancing with hot air, uniform firing is possible and production is efficient. Best of all, the processing method of the present invention made it possible to produce delicious foods with soft tissue and good texture.

Claims (1)

[Claims] 1 Boiling thinly sliced potato slices in hot water,
A method for producing potato chips characterized by removing moisture from the surface, applying oil, freezing the chips, and then baking them. 2. The method for producing potato chips according to claim 1, characterized in that a composition containing oil is used as the oil.