JP2000245384A - Formed potato chip and potato snack cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a formed potato chip and potato snack cake having excellent palatability, shape, taste and flavor without causing the browning and the deterioration of the palatability, taste and flavor during storage by including a specific polyglycerol fatty acid ester. SOLUTION: A formed potato chip or potato snack cake can be produced by including a polyglycerol fatty acid ester having an HLB of 7-15 in an amount of preferably 0.01-5 wt.%, more preferably 0.05-2 wt.%. HLB is abbreviation of Hydrophilic Lipophile Balance representing the balance of a hydrophilic group and a lypophilic group of a surfactant and is determined by emulsifying test, or the like. The polyglycerol fatty acid ester having HLB of 7-15 is a fatty acid ester of a polyglycerol having a polymerization degree of >=2 such as diglycerol, triglycerol, tetraglycerol or pentaglycerol. The fatty acid is lauric acid, stearic acid, or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a novel molded potato chip confectionery and a potato snack confectionery. More specifically, the present invention relates to molded potato chips and potato snacks having good appearance and texture by adding a polyglycerin fatty acid ester of HLB 7 to 15.

[0002]

2. Description of the Related Art Potato chips are produced by taking potato skins as a raw material, slicing them thinly, washing with water, draining, frying and seasoning with seasonings and the like. Since the content of the reducing sugar and the amino acid contained in potato as a raw material varies depending on a production area, a cultivation method, and a storage method, quality control is sufficiently performed to select a raw material to be used for potato chips.

[0003] The potato chips manufactured in this way use dried mashed potatoes or the like as a raw material because the shape of the obtained product is not uniform due to the size and shape of the potato as a raw material. Molded potato chips of almost uniform size and color have been developed. However, in the method for producing molded potato chips, there is a problem that the product is damaged due to poor molding, and the original color, flavor, and taste of potato are inferior because dried mashed potatoes are used as raw materials. Potato snacks such as baked potatoes and potato snacks made from potato flakes, mashed potatoes, and the like have a problem that it is difficult to expand to such an extent that they have a soft texture with a light texture. Also, it is required that the finish of the confectionery surface be good, but it has not been solved yet.

[0004]

DISCLOSURE OF THE INVENTION The present invention relates to molded potato chips having an excellent formability, a color, and a flavor, which do not turn brown when fried, do not decrease in texture and flavor during storage, and have excellent moldability. Is provided. Further, the present invention provides baked potatoes and potato snacks made of potato flakes and mashed potatoes and having excellent texture, color, shape and appearance.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on methods for producing molded potato chips and potato snack confections having excellent texture, shape, and flavor.
The molded potato chips and potato snack confectionery produced by adding 7 to 15 polyglycerin fatty acid esters were found to have a stable texture, shape, flavor, and excellent texture, and completed the present invention. That is, the present invention relates to HL
Molded potato chips and potato snack confectionery, characterized by adding a polyglycerin fatty acid ester of B7 to B15.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS HLB 7-1 used in the present invention
5 polyglycerin fatty acid ester is diglycerin,
It is a fatty acid ester of polyglycerin having a degree of polymerization of 2 or more, such as triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, octaglycerin, nonaglycerin, and decaglycerin. These polyglycerins are used alone or in a mixture thereof. Fatty acids used for polyglycerin fatty acid esters are lauric acid,
Myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, coconut fatty acid, palm oil fatty acid, tallow fatty acid, and the like are saturated or unsaturated fatty acids having 12 or more carbon atoms, and these fatty acids are Used alone or in a mixture. H used in the present invention
Polyglycerin fatty acid esters of LB 7 to 15 are polyglycerin mono-, di-, tri-, tetra-
It is a fatty acid ester of penta, and among them, mono-, di- and tri-fatty acid esters are desirable, and these can be used alone or in a mixture thereof. H used in the present invention
The polyglycerol fatty acid ester having an LB of 7 to 15 can be obtained by directly esterifying a polyglycerin having a degree of polymerization of 2 or more and a fatty acid in the presence of an alkaline catalyst, or a non-catalytic or acidic catalyst. It can also be obtained by an alcoholysis reaction with polyglycerin using fatty acid methyl, fatty acid ethyl or the like. The polyglycerin fatty acid ester obtained by these reactions can be used by purifying the polyglycerin mono-, di-, and tri-fatty acid esters desired in the present invention to a high purity of 50% or more, respectively, by solvent fractionation or molecular distillation. The polyglycerin fatty acid ester used in the present invention has an HLB in the range of 7 to 15, and a polyglycerin fatty acid ester having an HLB of less than 7 hardly exerts the effects of the present invention, and has an effect on blistering and texture. Also, it is not preferable because it strongly affects the flavor. Polyglycerin fatty acid esters exceeding HLB 15 are not preferred because the tissue becomes brittle and adversely affects the texture. HLB in this application is H
hydrophilic Lipophile Bala
is an abbreviation of annce, and is a numerical value indicating the balance between the hydrophilic group and the hydrophobic group of the surfactant. The method of calculating the HLB value is not particularly limited. Can be determined by: Use of a polyglycerol fatty acid ester preparation obtained by mixing the polyglycerin fatty acid ester of HLB 7 to 15 of the present invention with an excipient such as dextrin or casein Na, or by powdering by spray drying or freeze drying. Can also. Further, the polyglycerin fatty acid ester of the present invention can also be used as a formulation for emulsified fats and oils.

The amount of the polyglycerol fatty acid ester of HLB 7 to 15 is not particularly limited, but is preferably 0.01 to 5% by weight in the potato chips, more preferably 0.05 to 5% by weight. ~ 2% by weight. If the amount is less than 0.01% by weight, the effect is insufficient. If the amount is more than 5% by weight, the flavor of the polyglycerol fatty acid ester of HLB 7 to 15 is unfavorable, and is economically problematic. The method of adding the polyglycerol fatty acid ester of HLB 7 to 15 is not particularly limited, but the HLB 7 to 1 of the powder as it is because of the easiness of the operation or the powder formulated with an excipient such as dextrin, casein Na or the like.
5 in the form of polyglycerin fatty acid ester. In addition, these can be used by dispersing and dissolving them in water. Alternatively, potato chips can be manufactured by immersing sliced potatoes in an aqueous solution containing HLB 7 to 15 polyglycerin fatty acid esters, and then frying them with oil. Glycerin monofatty acid ester, diglycerin monofatty acid ester, sucrose fatty acid ester of HLB7 or more, and enzyme-decomposed lecithin are blended with the polyglycerol fatty acid ester of HLB 7 to 15 of the present invention to produce potato chips, baked potato, potato snack confectionery and the like. However, the ratio is desirably 40% by weight or less based on the polyglycerin fatty acid ester of HLB 7 to 15. 4
If it exceeds 0% by weight, the effect of the present invention is hardly exhibited. The polyglycerol fatty acid ester of HLB 7 to 15 of the present invention can be used for potato snacks such as dried mashed potatoes, potato chips using potato powder, etc., as well as baked potatoes and potato snacks manufactured using these as raw materials. it can. Next, the present invention will be described with reference to Examples, but the present invention is not limited thereto.

[0008]

Example 1 15 parts by weight of dried mashed potato, 5 parts by weight of potato starch, and 30 parts by weight of potato powder were mixed. to this,
A solution prepared by dispersing and dissolving 0.25 parts by weight of decaglycerin distearate of HLB11 (manufactured by Taiyo Kagaku; Sunsoft Q-182S) in 5 parts by weight of warm water and 40 parts by weight of water were added to prepare a dough with a kneader. Thereafter, the sheet was rolled into a sheet having a thickness of about 0.7 mm by a roller, and punched into a circular shape by die cutting to form the sheet. The dough was fried at 180 ° C. for about 50 seconds using rice oil. The molded potato chips were evaluated for moldability, appearance due to blistering, color luster, and texture. As a result, the moldability of the molded potato chips was good, there was no blister, the color and gloss were very good, and the texture was good. In addition, it was delicious without any astringent taste or bitterness. Example 2 The same procedure was performed as in Example 1 except that decaglycerin distearate of HLB11 was replaced by hexaglycerin monostearate of HLB10.5 (manufactured by Taiyo Kagaku: Sunsoft Q-18F). The molded potato chips were evaluated for moldability, appearance due to blistering, color luster, and texture. As a result, the moldability of the molded potato chips was good, there was no blister, the color and gloss were very good, and the texture was good. In addition, it was delicious without astringency or bitterness.

Example 3 In Example 1, instead of decaglycerin distearate of HLB11, pentaglycerin trimyristate of HLB8 (manufactured by Taiyo Kagaku, Sunsoft A)
-143E). The moldability of this molded potato chips, the appearance due to blistering, gloss,
The texture was evaluated. As a result, the moldability of the molded potato chips was good, there was no blistering, the color and gloss were very good, the texture was good, and the food was delicious. Example 4 In Example 1, instead of decaglycerin distearate of HLB11, triglycerin monolaurate of HLB12 (manufactured by Taiyo Kagaku: Sunsoft A-
121C). The molded potato chips were evaluated for moldability, appearance due to blistering, color luster, and texture. As a result, the moldability of the molded potato chips was good, there was no blister, the color and gloss were very good, and the texture was good.

Example 5 A dextrin preparation containing 50% of pentaglycerin monostearate of HLB13 in place of decaglycerin distearate of HLB11 in Example 1 (manufactured by Taiyo Kagaku: Sunsoft A-181EP)
Exactly the same was done using 0.5 parts by weight. The moldability of this molded potato chips, the appearance due to blistering, gloss,
The texture was evaluated. As a result, the moldability of the molded potato chips was good, there was no blister, the color and gloss were very good, and the texture was good. Example 6 Decaglycerin distearate of HLB11 (manufactured by Taiyo Kagaku: Sunsoft Q-182S): 10 parts by weight, monoglyceride stearate (manufactured by Taiyo Kagaku: Sunsoft # 8000): 1 part by weight, palm oil: 40 parts by weight ,
An emulsified fat was prepared from a composition containing 39 parts by weight of water and 10 parts by weight of sucrose using a homomixer. HL in Example 1
The same procedure was carried out using 1 part by weight of this emulsified fat instead of decaglycerin distearate B11. The molded potato chips were evaluated for moldability, appearance due to blistering, color luster, and texture. As a result, the moldability of the molded potato chips was good, there was no blister, the color and gloss were very good, and the texture was good.

Example 7 A dextrin preparation containing 50% of pentaglycerin monostearate of HLB13 instead of decaglycerin distearate of HLB11 in Example 1 (manufactured by Taiyo Kagaku: Sunsoft A-181EP)
A dextrin preparation containing 0.5% by weight and 33% of purified enzyme-degraded soy lecithin having a lysolecithin content of 85% (trade name:
The same procedure was performed using 0.2 parts by weight of Sanlecithin A-1 (manufactured by Taiyo Kagaku Co., Ltd.). The molded potato chips were evaluated for moldability, appearance due to blistering, color luster, and texture. As a result, the moldability of the molded potato chips was good, there was no blister, the color and gloss were very good, and the texture was good. The hardness after storage for 5 days was slightly soft. Example 8 270 g of potato powder, 150 g of mashed potato, α
-Waxy corn starch 80g, shortening 20g
Mix well. Add 340g of water and 30 granulated sugar
g, and a solution containing 5 g of common salt, and kneaded well. Also,
Furthermore, 2 g of HLB 10.5 hexaglycerin monostearate (manufactured by Taiyo Kagaku: Sunsoft Q-18F)
Was dissolved in 100 g of water and kneaded well to prepare a dough. The dough was rolled with a roller, punched out with a die having a needle hole, and baked at 230 ° C. for 4 minutes to prepare a baked potato. About this baked potato, the state of the dough during manufacture, texture, softness, etc. were evaluated. As a result, the baked potato dough was soft and well stretched, and the obtained baked potato swelled up and down well, was very light, had a soft mouthfeel and soft texture.

Comparative Example 1 15 parts by weight of dried mashed potato, 5 parts by weight of potato starch, and 30 parts by weight of potato powder were mixed. to this,
A solution prepared by dispersing and dissolving 0.25 parts by weight of diglycerin distearate HLB 6.5 (manufactured by Taiyo Kagaku; Sunsoft Q-18B) in 5 parts by weight of warm water and 40 parts by weight of water were added to prepare a dough with a kneader. Thereafter, the sheet was rolled into a sheet having a thickness of about 0.7 mm by a roller, and punched into a circular shape by die cutting to form the sheet. This dough at 180 ° C for about 50 seconds,
Frying was performed using rice oil. The molded potato chips were evaluated for moldability, appearance due to blistering, color luster, and texture. As a result, judging from the appearance, the molded potato chips showed blistering, had a brownish color, and had little gloss. The texture was brittle and powdery. Comparative Example 2 15 parts by weight of dried mashed potato, 5 parts by weight of potato starch, and 30 parts by weight of potato powder were mixed. to this,
A solution prepared by dispersing and dissolving 0.25 parts by weight of decaglycerin monolaurate having an HLB of 15.5 (manufactured by Taiyo Chemical; Sunsoft Q-12S) in 5 parts by weight of warm water and 40 parts by weight of water were added to prepare a dough with a kneader. Thereafter, the sheet was rolled into a sheet having a thickness of about 0.7 mm by a roller, and punched into a circular shape by die cutting to form the sheet. The dough was fried at 180 ° C. for about 50 seconds using rice oil. The molded potato chips were evaluated for moldability, appearance due to blistering, color luster, and texture. As a result, the moldability of the dough was poor, and the obtained molded potato chips had a brownish color and had little gloss. The texture was brittle and powdery.

Comparative Example 3 270 g of potato powder, 150 g of mashed potato, α
-Waxy corn starch 80g, shortening 20g
Mix well. Add 340g of water and 30 granulated sugar
g, and a solution containing 5 g of common salt, and kneaded well. Also,
Further, an emulsion obtained by dissolving 2 g of decaglycerin monolaurate having an HLB of 15.5 (manufactured by Taiyo Kagaku; Sunsoft Q-12S) in 100 g of water was added and kneaded well to prepare a dough. The dough was rolled with a roller, punched out with a die having a needle hole, and baked at 230 ° C. for 4 minutes to prepare a baked potato. For the baked potatoes, the state of the dough being manufactured,
The texture, softness, etc. were evaluated. As a result, the baked potato dough was too soft, and the baked potatoes were somewhat soft, but were rough and fresh, and the taste of the emulsifier was felt. Comparative Example 4 270 g of potato powder, 150 g of mashed potato, α
-Waxy corn starch 80g, shortening 20g
Mix well. Add 340g of water and 30 granulated sugar
g, and a solution containing 5 g of common salt, and kneaded well. Also,
Further, 2 g of hexaglycerin decastearate of HLB 3.5 (manufactured by Taiyo Chemical; Sun Fat PS-68)
Was added to an emulsion dispersed in 100 g of water and kneaded well to prepare a dough. The dough was rolled with a roller, punched out with a die having a needle hole, and baked at 230 ° C. for 4 minutes to prepare a baked potato. About this baked potato, the state of the dough during manufacture, texture, softness, etc. were evaluated. As a result, the baked potato dough was slightly hard, and the baked potatoes had no swelling and had a texture that was unpalatable and rough.

[0014]

When the potato chips are manufactured using the polyglycerol fatty acid ester of HLB 7 to 15 of the present invention, they have no browning, are excellent in color and gloss, are soft even after storage, and have excellent moldability. Can be obtained. When the polyglycerol fatty acid ester of HLB7 to 15 of the present invention is used for producing baked potatoes or potato snacks using potato flakes, mashed potatoes or the like as raw materials, a product having a very soft and light texture can be obtained.

Claims (1)

[Claims] 1. Molded potato chips and potato snacks, wherein a polyglycerol fatty acid ester of HLB 7 to 15 is added.