DE1914310B2 - Process for the manufacture of potato-based snack products - Google Patents

Description

3 ^l 4

to produce glue and table salt, with the advantage that there is no mass on the knives of the cutting

USA.-Patent 3 297 450 described method device stick and consequently the small

If made from non-gelatinized potato powder, the pieces will also have smooth surfaces.

Added a small amount of potato starch with what- if cutting and shaping in two separate ways

This is a dough that is made about 35 to 60% moisture in 5 operations, the thickness of each kunneren

Contains, this dough is extruded into a tape, the pieces are not critical when cutting, as the shaping

to gelatinize the starch with steam and heat in the next step. It could be so

treated and dried. The extruded tape easily made the individual pieces with a thickness of 6, _5

will be obtained by rolling to a thickness of 0.6 mm to 7.5 mm. That is a lot more

pressed together, and therefrom pieces of dough io than in known methods. The compression

punched out, which are then treated with steam. leads to a final thickness of 0.5 to 1.65 mm

From the German Auslegeschrift 1193 785 is to increase the width of the pieces by

also known for the treatment of starchy two to three times. These pieces can be made before the

products such as potatoes are roasted and stored for gelatinization; their camp

and / or puffing the steam treatment starch retention is not less than 31 weeks. At the

When moist masses pass through an ex-roast, the product absorbs less oil than the other

truder, the temperature of the goods being their usual fried potato products and

is regulated in such a way that puffy products are created; tastier. The fried end products show

The extruded strand will be an even golden yellow color immediately after which are crispy

The outlet from the nozzle opening is cut when it is 20 and can again be stored for 2 to 3 months,

is still soft and pliable. without losing taste. They assign a po-

Taking into account the above raised, honeycomb-like structure and are nonetheless stronger

led publications is therefore the production and less brittle than the known types of

known from snack products based on potatoes, traditional potato slices,

wherein first from boiled mashed potatoes 25 is an example embodiment of the invention

with a water content of 20 to 40% described below with reference to the drawing; it

set of table salt by mixing shows a homogeneous

Mass is produced by a heated kneading F i g. 1 the successive steps of the

zone, then drive out of the kneading zone,

is pressed and divided into smaller pieces, so F i g. 2 and F i g. 3 two intermediate stages of the Pro-pressed, finally to a moisture content of Dukts and
6 to 12%, dried and fried before consumption F i g. 4 the finished product,
will. It can potatoes of various types, sizes and

Building on this prior art, the present composition is used as the starting material The underlying invention is based on the object of a card 35. They are peeled, for example by a one-pot snack to develop the sodium hydroxide solution and high content diluted by the lower fat effect, better quality in terms of crispness pressurized steam. After thorough washing with water or freshness, easy digestibility, improved texture, the potatoes are cut to size, roughly taste and persistence in color appearance and boiled in boiling water for half an hour and in particular durability is marked. The 40 crushed. The mass obtained in this way can directly according to This object was achieved by using the method of the invention or exploring critical Areas for the salinity of the product - if necessary, will be stored for this purpose thick and the dwell time in the extrusion process the material dehydrates until the moisture content 6 ren u / id recognized during treatment and is up to 10%.

were worked. Critical areas for the proportions 45 According to FIG. 1, the potato mass in one of the gelling agent, at the temperature of the frying pre-mixer 1, to a water content of 20 to 40% and, with regard to the frying time, result in a salt content of 4 to 5 percent by weight, that an excellent snack food . This mass is achieved in a kneader 2 heat product. The numerical limits and pressure to reduce the starch cells in these areas are between 4 and 50 surfaces for the addition of salt. The kneader is a conventional extruder, the one and 5 percent by weight, based on the moist mass; Chamber, a jacket for heating and a temperature and pressure in the kneading zone amount between interior rotatable conveyor screw. The size is 107 and 132 ⁰ C and at least 5 at, the chamber is to be dimensioned so that with an open time in the kneading zone is between 1.5 and 3, the hold time is 1.5 to 3 minutes of the mass in the grooves, and the pieces: at least 80% of the starch cells with an initial thickness of 6 to 7.6 mm will be opened on a surface before drying. A screw with a total final thickness of 0.5 to 1.65 mm was 57.5 cm. length and a chamber with a total length of 45 cm and

The product made according to the invention can be satisfactory from 7.5 cm wide.

Potatoes of very different composition at a temperature of 107 b'.s 132 ⁰ C within

are produced, d. H. Both from fresh potatoes 60 the extruder the pressure amounts to 5 at.

as well as from potatoes, which under this ^p n conditions takes place under different conditions during a stay

conditions de · when stored at temperature and humidity, it will develop well for 1.5 to 3 minutes

have been. D? S dried product can easily dough, a perfect hydration and one

become bloated when frying or roasting. substantial breakdown of the starch cells.

Pressing the dough out of the kneading chamber without 65 The extruder is with a die plate3

Cooling and immediate subdivision of the provided, by which the dough in any desired

heated mass through a near the head of the th mold emerges. The pressed product is in

The cutting device arranged in the extruder has a cutting device 4 in

Subdivided slices with a thickness of 6.25 to 7.5 mm. When the dough emerges from the head of the extruder at a temperature of 107 to 132 ^° C., a certain expansion takes place as a result of the pressure relief. The density of the individual disks at this stage is approximately 1.2 to 1.4 g / cm ³ .

The moisture content of the individual pieces when they exit the extruder is 15 to 25%. After leaving the cutting device, the individual pieces fall, which according to the selected layout of the extrusion press according to FIG. 2 are round, through a chute (not shown) between two rollers 5, which the pieces are pressed to a final thickness of 0.5 to 1.65 mm, their width depending on FIG. 3 significantly enlarged. The drying to a moisture content of 6 to 12% takes place in the dryer 6 by means of hot air at a temperature of approximately 71 to 93 ^° C. for 30 to 60 minutes. The density of the dried pieces is now about 1.1 to 1.3 g / cm ³ .

The dried pieces are then deep-fried in a kettle 7 at 190 to 204 ^° C. for 10 to 15 seconds. They inflate themselves considerably, essentially twice their size, both in width and in thickness. The density of the fried products is 0.2-0.4 g / cm ³

A comparison of FIGS. 3 with the F i g. Figure 4 illustrates the extent of expansion of the dried Product when frying and that both products have an even structure and appearance.

According to one embodiment of the invention, 70 to 75% is cooked, mashed and dried Potatoes that contain 7% water, 24 to 27% water and 4 to 5% salt (based on the total mass) added, mixed in mixer 1 until uniform c Mass is present, which then comes into the kneader 2, in which the temperature of the mass is kept at 121 ° C. After pressing, cutting and compressing the mass is dried to a moisture content of 6 to 12%. Satisfactory Results are obtained with a mass up to 75% mashed, dried potatoes with a moisture content of 6 to 10%, 4 to 5% salt and contains approximately 20% added water.

According to the preferred embodiment of the invention, the total amount of water, including the water present in the cooked mashed potatoes, adjusted to 24-25%, and the proportion of the Mashed potatoes, which contains 7% moisture, are reduced to 62%, while the proportion of salt is kept at 4 to 5% of the total mass. The mixture also contains a gelling agent, preferably in an amount of 9% of the total mass. The gelling agent can be potato starch, pregelatinized waxy Corn starch or a natural glue like an algin. Tragacanth, agar or guar. The gelling agent gives the potato mass elasticity and body: it leads to better expansion during of treading and increased crispness and makes the fried snack products less brittle. A mixture of equal parts of potato starch and pregelatinized corn starch is used as a gelling agent, 4 to 5% of the total mass each, preferably.

The dried and shaped semi-finished product with a water content of 6 to 12% can, without spoiling, can be stored practically indefinitely at room temperature if it is in an airtight packaging, z. B. in cellophane bags or for larger quantities in a polyethylene-lined drum is packed.

The examples given below illustrate the importance of the mix and the herons follow the steps according to the invention

Comparative example

A mixture of the following components was made:

component Used
total quantity Weight
percent Pre-cooked and ent
watered potatoes,
the 7% water ent
held
Added water
Potato starch
Pregelatinized wax
containing corn starch
salt 45.3 kg
17.61
3.3 kg
3.3 kg
3.3 kg 62.12
24.26
4.54
4.54
4.54

If one takes into account the water present in the boiled potatoes, the mixture contained 28.5% water. The potato starch, the pregelatinized waxy corn starch and the potatoes were in slowly mixed in a commercial mixer to an essentially dry level; to obtain. Then the salt was dissolved in water, the solution added to the dry mixture and mixing continued until the mass was homogeneous. The mass was then commercialized in the manner described above Extrusion press introduced.

In addition to the heat generated within the extrusion chamber due to friction and heat of hydration, none became: heat from fed externally. The pressure developed inside the extruder was low. From the screw conveyor the mass was advanced towards the head and after a residence time of 3 minutes by ten round openings with a diameter of 18.75 mm were pressed out.

A rotating knife placed near the head of the extruder cut the mass into slices approximately 6.25 nm thick. The cutting operation was difficult. The mass emerging from the extruder had a temperature of 27 to 38 ^° C., it was incompletely hydrated and tough. The knife was quickly covered with particles of the adhering mass; the individual slices had an uneven and non-homogeneous surface.

The mass with a moisture content of 20% was immediately compressed between two electrically driven nip rollers to form oval particles approximately 31.25 to 37.5 mm in length and 1.575 mm in thickness. The compressed pieces were dried at 71 ° C for hour until the moisture content was approximately 8%. Frying was carried out in a deep Fettkesisel, in a mixture of Baumwollsamenöi, peanut oil and corn oil at 190 ⁰ C for about 10 seconds. The individual pieces expanded little, contained many hard particles which were burned during frying, and the product as a whole was difficult to bite. The taste was bad because of the burnt particles. The fried product had one

(ο

Moisture content of 2%; its density was 0.8 g / cm ³ .

example 1

The comparative example was repeated, but the temperature of the mass in the kneader was kept at about 121.degree. The residence time was 2.5 minutes. The mass emerging from the die at 121 ° C. was divided into round disks with a thickness of approximately 6.25 mm. The cutting operation was easy in comparison with Example (comparative example) because the mass was soft and non-sticky and had a satisfactory consistency. The individual disks had a very flat surface; no mass adhered to the cutting knife. The mass was compressed by the nip rollers with a moisture content of 20%, resulting in essentially oval pieces with a length of 31.25 to 50 mm and a thickness of 1.575 mm. These were dried to a moisture content of 8% according to the comparative example. The density was 1.2 g / cm ³ and the pieces were fried according to the comparative example.

The fried product was far superior to that of the comparative example. It puffed up considerably both in width and in thickness during deep-frying, had a uniform golden-yellow color and a perfectly honeycombed structure; It was very crispy and yet not friable, and much firmer than the usual fried potato slices. The density was 0.3 g / cm ³ .

Comparison of the results of the comparative example and this example shows that despite the shorter Residence time in the kneader 2 due to the heating of the mass during kneading in some Respect far superior products can be obtained, reflecting the ease of cutting, the texture, the Consistency and taste are concerned.

Example 2

The mixture of the comparative example was used again, kept in the kneading device at 121 ° C for 2.5 minutes and the kneaded mass immediately collected in the form of long strands with a diameter of 18.75 mm, these cooled to room temperature, cut into disks with a Subdivided into a thickness of 1.5 mm and dried _{to a moisture content of 8 ° n.} When the slices were deep-fried, it was found that they did not expand and were practically inedible. This example shows the great importance that squeezing the small pieces together has in terms of the quality of the fried product.

Example 3

Example 1 was repeated with the following components:

Components

Cooked mashed
7% potatoes
water

salt

water

Used
Total quantity!

45.3 kg
3.3 kg
17.61

The 31% water-containing, mechanically mixed mass was first in the kneader for 3 minutes at 121 ⁰ C and then treated according to Example. 1 The fried product was superior to that of the comparative experiment, but inferior to that of Example 1, which indicates that the gelling agents have a beneficial effect on hydration, the consistency of the potato mass and the crispness and texture of the fried product.

ίο The proportion of gelling agents is preferably in Maintained range from 9 to 27 percent by weight of the wet mass. The maximum amount of gelling agent is the content of potatoes 40%. The higher the amount of gelling agent, the milder the taste, and a large amount of gelling agent is also desirable if the fried product is at the same time very tasty Food, such as a cheese spread, is to be consumed. More than 27% gelling agent make the mass so sticky that it doesn't

ao can be easily squeezed and cut.

To show the importance of the claimed combination of process steps to solve the The present invention is based on the task, experiments with the following starting

a5 fabrics carried out:

Potato flakes 5.444 kg

Potato starch 0.907 kg

Table salt 0.340 kg

Dye 0.001kg

Water 2.722 kg

The potato flakes and the starch were mixed dry and an aqueous solution of the common salt and the dye was added to the mixture obtained. This mixture was mixed for 20 minutes for optimal rehydration. The mass obtained had 30% H ₂ O.

Seventeen tests were carried out with this mass, the first test of the method being the present one Invention which gave satisfactory end products. In all further attempts, each a process step was not carried out as claimed and it was found that the end products did not have the desired properties, e.g. B. difficult to chew, sticky, easily burnt or insufficient were bloated. The test results justify the finding that compliance dei Process steps in the specified areas are decisive for the fact that the process products have a < have previously not possible shelf life.

To improve the taste, color and other properties of the end product, be Known additives, such as monosodium glutamate, Ge spices and flavorings, also hydrolyzed vegetable borrowed proteins and powdered eggs, but also dried

No meat, bacon, fish, ham or salami weight can be used. The amount of flavoring came up Percent 60 are within a large range, namely 0.2:

up to 10 percent by weight of the precooked potato]

turn off.

The dried mass can also be baked for 5 minutes at 232 ° C from the end user 68.4, what makes!

5.0 65 but a smaller expansion and a little 26.6 crispy product is obtained.

1 sheet of drawings

409512/1 (5th

Claims (3)

1 2, U.S. Patent Claims: 2 286 644 describes, for example, an apparatus and method for slicing raw potatoes 1. Method for making snack prod- ucts, soaking them in water and turning them into products on a potato basis, being first of 5 chende liquid on a conveyor belt of solgekochen Mashed potatoes with a rather shape that the slices neither Water content of 20 to 40% with the addition of curls still warped. The essential pre-table salt by mixing a homogeneous mass part of this process consists only of that produced by a heated kneading zone while frying the slices in one position and then kept out of the kneading zone and squeezing the potatoes and dividing them into smaller pieces to prevent them from slicing. pressed, finally to a moisture content From the USA.-Pate: .tschrift 3 109 739 is known 6 to 12% dried and cut raw potatoes into small pieces with a diameter of be deep-fried, characterized by dividing a knife of 0.5 mm and an essential n e t that 15 loaned parts! of the liquid formed by removing a) To remove the addition of salt between 4 and 5 weight extractors, whereupon a gelling substance Percent, based on the moist mass, is added and the mass is squeezed out around slices ^{b) to} generate the temperature and pressure in the kneading that will be fried. Although this zone between 107 and 132 ⁰ C and at least ^{drive the} production of a homogeneous end product 5 at ^{20 tes} , valuable nutrients, minerals go c) the dwell time in the kneading zone between 1.5 ^lien _A and flavoring substances is lost. and is 3 minutes and ^{from the} USA patent specification 3,150,978 it is known d) Knead the pieces before drying a starchy raw product in a single operation to an initial thickness of 6 to 7.6 mm to a ^knead > ^{cook and} shape, a gelatin final thickness of 0.5 to 1.65 mm overall ²⁵ tion and be compressed raw material takes place in a be pressed extruder. After cooking, the material is in the same extruder cooled before taking it 2. The method according to claim 1, characterized in that the atmospheric pressure is released in order to that a gelling agent in an amount of 9 prevents elongation of the products at this stage 27 percent by weight of the moist mass. This procedure is laborious and has to be implemented. disadvantage that the extrusion press 3. The method according to claim I or 2, characterized in that the tende tape into very thin slices with a thickness of, that the dried pieces 10 must be cut 0.75 mm in order to get a half-sample deep-fried for ^{15 seconds at 190 to 204 0 C} obtained that puffs up when frying. They will. 35 disks have uneven and rough surfaces, there • ι. A method according to Claims 1 to 3, characterized in that the material from the extruder against a cutting edge indicates that the drying must be pressed for 30 to device.
60 minutes in a temperature range of 71 From USA. Patent 1,665,208 is a verbs is performed 93 ° C. drive to the production of snack products from 40 known boiled potatoes. Potatoes are steamed and made into one with twice the amount of starch processed homogeneous mass, which in turn is pressed, brought to a water content of about 11% and in In the form of a band that is squeezed out into slices 45 is cut, which are fried. This Process has the disadvantage that it can only be done with freshly There are many processes for making snack-harvested potatoes that can be performed
were made from vegetable, especially starch-based ones. From German Patent 944 301 (corresponds to products known. For this process, Kar- USA.-Patent 2,863,770) is a method for potato cooked or raw. The use of the production of a baked, crispy food from raw potatoes has the disadvantage that the end means are known from tuber flour, in which a product is not uniform, as a result of the dry powder consisting essentially of starch and the uneven composition of tuber fruits The raw potatoes, especially their sugar, are mixed with so much water that the water content is 30 to 40%. Because of the different sugar content in the layers of the potatoes from the mixture obtained in this way, hanging pieces also run pressed and the pieces are baked after browning at different speeds, drying in hot oil and so that raw potatoes with the same Vorrich- from a mixture of starchy tuber powder device made potato products essentially under and water by means of a spray machine under a difference in quality, color and taste 60 pressure of at least 6 atm have a coherent. Tape presses and this dries before baking until the moisture content, depending on the storage time, is between 6 and 10%. The taste of the potatoes for solids will show during frying that the foodstuffs ingested with different amounts of oil according to this process have a bland taste, which also has a uniformity of the endpro- 65 synthetic foodstuffs,
ducts impossible. From the USA patent specification 3 027 258 it is also known, a potato slice-like product from problems arising under potatoes to eliminate the problem of using raw maize starch, also gelatinized waxy maize starch, vital