JPS6248352A - Production of potato snack - Google Patents

Abstract

PURPOSE:To obtain a snack food having excellent expanded state, delicious taste, high preservability and low calorific value, without using frying process, by slicing raw potato to thin slices, immersing in water, steaming or scalding the slices, drying with heat and baking the product. CONSTITUTION:Raw potato is sliced to about 1mm thick, and the slices are immersed in water and steamed or scalded. The product is dried with heat to a water-content of about 7-10% and baked to obtain the objective snack food. The water for the immersion treatment of the slice may be a solution of salt, sodium sulfite or condensed phosphoric acid salt such as metaphosphate, polyphosphate, etc. The immersion is carried out at about 10-30 deg.C for about 30min-15hr. The steaming is performed by exposing the slice to live steam of 0.1kg/cm<2> for about 4-5min and the scalding is carried out by immersing the slice in boiling water for about 4min. The condition of heat-drying process is 90-95 deg.C and about 20min and the baking condition is about 200-220 deg.C and about 20sec.

Description

DETAILED DESCRIPTION OF THE INVENTION ■ Industrial Field of Application The present invention provides a potato snack that is porous, has a good texture, and has excellent shelf life due to its reduced oil content.

■ Conventional technology and King's problems In order to produce boato snacks made of potato chips,
In the past, most of the methods involved frying. When this happens, the oil content inevitably increases (approximately 30 to 35%), which not only does not meet the preferences of today's consumers, but also deteriorates the quality of the products due to aging of the oil. Not only is it unavoidable, but it also becomes a prisoner of excessive calorie intake, which is becoming undesirable.

Therefore, the present invention attempts to obtain a bodetos book that is well-inflated, delicious, and has a good shelf life without frying. The details are explained below.

■ Measures to solve the problem The raw potatoes are trimmed to remove any buds or blemishes as usual, and peeled if necessary. This is sliced, and the first feature of the present invention is that the slice size is approximately one slice.

The obtained flakes are immersed in water to wash the surface and elute soluble n-carbohydrates, protein 11, etc. It is also possible to dissolve common salt, sodium sulfite or condensed phosphates such as metaphosphates and polyphosphorus Fi salts in the water to be immersed. The amount of water used is 1e per person (0,5
~10g is sufficient.

The temperature of the immersion liquid and the immersion time are not particularly specific, but they are roughly 1.
The temperature is 0 to 30°C for about 30 minutes to 15 hours.

Once the oil has been soaked, it is steamed. The degree of steaming may be normal, for example, 4 to 5 minutes under live steam of 0.1 KfJ/ci. You can also boil it instead of steaming it. For example, immerse it in boiling water four times. By this operation, most of the potato starch can be converted to Alf-1.

This is then heated and dried to a moisture content of approximately 7 to 10%. Although various heating conditions can be considered, for example, 90 to 95° C. for 20 minutes is sufficient. In the present invention, the second step is to bring the moisture content of the dried dough into the above-mentioned range through this drying! It is 1 yen mark.

After drying, in order to equalize the temperature and moisture distribution of the dried dough, a so-called aging process using a square piece device may be provided, but this is not essential.

The Subuk of the present application is obtained by baking the dried dough that has been pregelatinized and the moisture value has been adjusted as described above. Approximately 200 to 220° C. for about 20 seconds seems to be the best firing condition.

■ Function and effect of the Ming Dynasty and Song Dynasty In this invention, the thickness of the poato was approximately 1 mm.

Therefore, the soluble components are quickly eluted into the soaking liquid, so that the right color of the obtained boat snacks does not occur much. This is because the components that cause the Maillard reaction are significantly reduced. In addition, since it is made into thin pieces, steaming is easy and uniform, and the dough is also alpha-gelatinized, so even without frying, it is possible to obtain uniformly puffed products with small bubble diameters and 6 bubbles.

These condensations result in snacks of the present invention that are bright in color, have a good texture, are porous, and have low calories.

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 flake becomes approximately 2 mm or more...
...The water inside the snack is difficult to evaporate even when heated, so it does not puff up and the surface becomes easily burnt and hard.

・When the moisture content exceeds about 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.

Note that if the firing temperature is too low (for example, 150°C), it will dry out and will not expand, and if the firing temperature is not high (for example, 250°C), the swelling will be 1J, but it will easily burn.
Both are difficult to adopt.

■Example 1...Emerged potatoes were washed with water to remove defective parts such as buds and scratches. Slice this with a slicer for about 1
It was cut to a thickness of mm and immersed in water at room temperature for about 1 hour.

Arrange the thin slices taken out of the water one by one on a wire mesh and steam them g1 (
The mixture was placed in an autoclave and steamed for about 5 minutes at a steam pressure of 0.18 g/clIf. Then I put this in the dryer and it was 90~90.
It was dried at 5° C. for about 20 minutes to obtain a dry dough with a moisture content of about 7%. This was placed in a bag and sealed, kept overnight at room temperature, and the next day baked in an oven at 200-220°C for about 2.0 seconds. This was sprinkled with seasonings such as sugar, soy sauce, spices, etc. to make a potato snack. The resulting product had a soft texture and was delicious.

Example 2: A thin piece having a thickness of about 1111#I was prepared in the same manner as in Example 1 and immersed in a 0.05% aqueous sodium sulfate solution for about 6 hours. Then, it was placed in hot water at 95 to 100°C and blanched for about 4 minutes. Put this in the drying gate for 90~
It was dried at 95° C. for about 20 minutes to have a moisture content of about 7%.

The dried shinoha was baked at 200 to 220°C for about 20 seconds to obtain a soft boat snack. The snack, which had not yet been seasoned, was slightly curled and had a whitish color with no discoloration. When I tried this, I found that it had a soft southern texture and no harsh or astringent taste that is typical of potatoes, so it was delicious.

Claims (2)

[Claims] (1) The raw material potato is sliced into pieces approximately 1 mm thick, and the obtained thin pieces are soaked in water, steamed or blanched, then heated and dried to a moisture content of approximately 7 to 10%, and then baked. A method for producing potato snacks. (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 dipping the thin slices.