JP2017153461A - Potato-containing snack and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide potato-containing snack that is suppressed from cracking/chipping due to impact, vibration and rubbing during a production process and a transportation process while maintaining light texture and to provide a method for producing the snack.SOLUTION: The potato-containing snack contains potato and cellulose, has a thickness of 2 mm or less and has a fracture distance showing a maximum load of 0.71 mm or more when pushing a texture analyzer into the snack to enter into a depth of indentation of 1 mm with a Triggar Force of 2 g of the texture analyzer at a speed of 0.5 mm/s. The method for producing potato-containing snack comprises: a dough production step of producing a dough composition including a dried potato raw material and a cellulose raw material; a molding step of molding the dough composition into a flaky shape; and a cooking step of cooking the molded dough composition. In the method for producing potato-containing snack, the cellulose raw material is one including a composite of cellulose and a water-soluble polysaccharide or is a cellulose dispersion prepared by uniformly dispersing cellulose in an aqueous medium in advance.SELECTED DRAWING: None

Description

  The present invention relates to a flaky snack containing potatoes and a method for producing the same.

  Traditionally, confectionery snacks containing potatoes that are thinly sliced or dough containing potatoes that are to be cooked and cooked in a flake form have a light texture and ease of use. It is preferred by many people regardless of gender. Especially in recent years, the seasoning is also varied, such as salty taste, consomme taste and sour cream taste.

  Patent Document 1 discloses a potato-containing snack (molded potato snack) that contains 0.1 to 20 parts by mass of cellulosic powder with respect to 100 parts by mass of dried potatoes and that is to be molded into a thin piece. According to the said literature, the shaping | molding potato snack which mix | blended the cellulose powder can reduce the oil content in a potato snack, and also can make food texture, such as a crispy feeling and a mouthfeel, favorable.

  Patent Document 2 discloses a dry mix containing a polysaccharide other than potato powder component and potato and a dough composition containing a specific amount of water. As a polysaccharide other than potato contained in the dry mix, xanthan gum , Guar gum, gum arabic, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, microcrystalline cellulose and the like. According to the literature, by containing these polysaccharides, the sheet strength of the dough can be improved, and the crunchiness and crunchiness of the molded potato snack formed from the dough composition can be increased.

JP 2011-72236 A JP-T-2001-526909

  Patent Documents 1 and 2 describe that the texture and the like of contained snacks that are desired to be formed into a thin piece can be improved by blending a cellulose-based powder. However, the flaky potato-containing snacks obtained by the methods described in these documents cannot be said to sufficiently suppress cracking due to impact during transportation, and often crack during transportation.

  Conventionally, in order to suppress cracking and cracking of potato-containing snacks, methods for increasing the mechanical strength of the snacks have been taken, such as a method for increasing the thickness of the snack and a method for hardening the dough. However, when the mechanical strength of the snack is improved, cracking during transportation can be suppressed, but the light texture is impaired. For this reason, it has been extremely difficult to achieve both a reduction in cracking during transportation and a light texture in a contained snack that is to be molded into a thin piece.

  An object of the present invention is to provide a snack containing a food that is desired to suppress “cracking / chip” due to impact, vibration, and rubbing in a production process and a transportation process while maintaining a light texture.

  As a result of intensive studies in view of the above problems, the present inventors have uniformly dispersed cellulose in the dough composition before cooking of potato-containing snacks, so that even thin potato-containing snacks are light. It has been found that cracks can be suppressed while maintaining the texture.

That is, the present invention is as follows.
[1] Contains potato and cellulose, and has a thickness of 2 mm or less,
A potato-containing snack characterized in that the Trigger Force of the texture analyzer is 2 g, and the breaking distance showing the maximum load when pushed in at 1 mm at a speed of 0.5 mm / s is 0.71 mm or more.
[2] The potato-containing snack of [1], wherein the texture analyzer Trigger Force is 15 g, and the breaking distance indicating the maximum load when pushed 5 mm at a speed of 1.5 mm / s is within 1.0 mm.
[3] The potato-containing snack of [1] or [2], wherein the average particle size of the cellulose is less than 12 μm.
[4] The potato-containing snack according to any one of [1] to [3], wherein the cellulose is a complex with a water-soluble polysaccharide.
[5] The potato-containing snack according to any one of [1] to [4], further including at least one selected from the group consisting of a starch hydrolyzate and a modified starch.
[6] The potato-containing snack according to any one of [1] to [5], wherein the snack has a flaky shape with a thickness of 1.0 to 1.5 mm.
[7] A dough production process for producing a dough composition containing dried potato materials and cellulose materials;
A molding process for molding the dough composition produced by the dough production process into a thin piece;
A cooking process for cooking the dough composition molded by the molding process;
Have
The cellulose raw material contains a complex of cellulose and a water-soluble polysaccharide, or is a cellulose dispersion in which cellulose is uniformly dispersed in an aqueous medium in advance.
A snack with a thickness of 2mm or less and a Trigger Force of the texture analyzer of 2g, with a breaking distance of 0.71mm or more indicating the maximum load when pushed 1mm at a speed of 0.5mm / s A method for producing a potato-containing snack, characterized in that:
[8] The above-mentioned [7], wherein the Triggar Force of the texture analyzer of the savory snack to be manufactured is 15 g, and the breaking distance indicating the maximum load when pushed 5 mm at a speed of 1.5 mm / s is within 1.0 mm. ] The manufacturing method of a potato containing snack.
[9] The water-soluble polysaccharide is xanthan gum, karaya gum, gum arabic, arabinogalactan, alginic acid and a salt thereof, curdlan, gati gum, carrageenan, agar, guar gum, enzymatically degraded guar gum, quince seed gum, gellan gum, gelatin, From the group consisting of tamarind seed gum, indigestible dextrin, tragacanth gum, farcellulan, pullulan, pectin, polydextrose, water-soluble soybean polysaccharide, carboxymethylcellulose, carboxymethylcellulose metal salt, methylcellulose, hydroxypropylcellulose, and hydroxyethylcellulose The manufacturing method of the potato containing snack of said [7] or [8] which is 1 or more types selected.
[10] The method for producing a potato-containing snack according to any one of [7] to [9], wherein the cellulose raw material further includes one or more selected from the group consisting of a starch hydrolyzate and a processed starch.
[11] The method for producing a potato-containing snack according to [10], wherein the starch hydrolyzate is dextrin.
[12] The method for producing a potato-containing snack according to any one of [7] to [11], wherein an average particle size of cellulose in the cellulose raw material is less than 40 μm.
[13] The method for producing a snack containing potatoes according to any one of [7] to [12], wherein the content of cellulose in the dough composition before cooking is 0.01% by mass or more.

  The potato-containing snack according to the present invention and the manufacturing method thereof can provide a flaky potato-containing snack in which cracking and chipping caused by impact, vibration, rubbing, and the like are suppressed while maintaining a light texture.

  The potato-containing snack according to the present invention is a potato-containing snack that contains potato and cellulose and is formed into a thin piece (chips shape) so as to have a thickness of 2 mm or less and cooked. The thinner the shape, the easier it is to maintain a lighter texture, but cracking and chipping due to rubbing, impact, etc. are likely to occur.However, the potato-containing snack according to the present invention has a substantially uniform cellulose content on at least the surface of the potato raw material before cooking. Since it exists, cracks due to vibration during transportation are suppressed without impairing the crispy texture.

<Maximum load and breaking distance of potato-containing snacks>
The breaking distance of the potato-containing snack according to the present invention is measured by an indentation test using a texture analyzer. Examples of the texture analyzer include TA. An XT plus type (manufactured by Eiko Seiki Co., Ltd.) can be used. Specifically, the breaking distance of the potato-containing snack was determined using a texture analyzer (TA.XT plus type), measurement jig: HDP / 3DP, temperature: 25 ° C., Mode: Measurement Force in compression, Option: Return to start. Pre-test speed: 5 mm / s, Post-test speed: 10 mm / s, and the trigger force, test speed, and distance can be set to desired values. Here, the trigger force is a value that sets a force to be sensed when the measurement probe contacts the sample. The probe descends from top to bottom according to a preset pre-test speed. When the set trigger force is detected, the indentation test is started for the distance set according to the test speed. In the present invention and the specification of the present application, the maximum load is a value on the distance-stress curve obtained by the above-described measurement, and the stress is the maximum, and the breaking distance is the indentation distance (Distance) at that time. means. The measurement sample is in the form of a sheet whose thickness is adjusted to 1.0 to 1.5 mm, and a sample that is stored in advance in a desiccator for 3 hours is used.

  In the following, “the texture analyzer's trigger force is 15 g, the maximum load when pushing in 1 mm at a speed of 0.5 mm / s (Test spped is 0.5 mm / s, the trigger force is 2 g, and the distance is “Maximum load when measured as 1 mm)” is referred to as “maximum load A ′”, and “breaking distance indicating maximum load A ′” is referred to as “breaking distance A”. In this measurement method, since the value of the trigger force is small and the test speed is also small, it means crack resistance due to vibration or rubbing during transportation. It means that the larger the breaking distance, the harder the cracked cracks are (that is, they can withstand loads such as rubbing, vibration, and impact).

  In addition, “Maximum load when the texture analyzer's Trigger Force is 15 g, and 5 mm is pushed in at a speed of 1.5 mm / s (Test spped is 1.5 mm / s, Trigger force is 15 g, and distance is 5 mm. "Maximum load)" is referred to as "maximum load B '", and "breaking distance indicating the maximum load B'" is referred to as "breaking distance B". In this measurement, since the value of Trigger force is larger than that of the above measurement, the test speed is fast and the distance is long, it means the texture when actually eating. That is, the smaller the break distance value, the lighter the texture, and the larger the break distance value, the heavier the texture.

  The breaking distance A of the rice-containing snack according to the present invention is 0.71 mm or more, preferably 0.74 mm or more, more preferably 0.77 mm or more, and further preferably 0.80 mm or more. It is preferably 0.83 mm or more. The potato-containing snack according to the present invention has a breaking distance A within the above range, so that it does not easily deform when subjected to a relatively slow force such as vibration during transportation, and does not easily crack or chip.

  The breaking distance B of the rice-containing snack according to the present invention is preferably 1.0 mm or less, more preferably 0.9 mm or less, further preferably 0.85 mm or less, and 0.8 mm or less. More preferably, it is more preferably 0.75 mm or less. When the breaking distance B of the rice-containing snack according to the present invention is within the above range, it is easy to break when a relatively fast force is applied such as biting with teeth during eating, resulting in a lighter texture.

  The maximum load B 'of the rice-containing snack according to the present invention is preferably 266 gf or more, more preferably 270 gf or more, and further preferably 300 gf or more. Further, the maximum load B ′ is preferably 600 gf or less, more preferably 500 gf or less, further preferably 450 gf or less, still more preferably 400 gf or less, and 350 gf or less. It is particularly preferred. When the maximum load B 'of the rice-containing snack according to the present invention is within the above range, it is possible to enjoy a light texture and a crisp texture when chewed in the mouth.

<Raw material>
"Potato" is an organ that has accumulated nutrients by enlarging the underground parts such as plant roots and rhizomes. Examples include sweet potatoes, cassava, potatoes, taros such as Jerusalem artichoke, Apios, and taro, konjac potatoes, and yams such as long potatoes. The potato ingredients contained in the potato-containing snack according to the present invention are not limited as long as they are edible, but potatoes and sweet potatoes are preferred because they are easily available and have a familiar taste. Moreover, the raw material of the potato contained in the potato-containing snack may be raw (untreated) or a dried product. The shape of the dried product is not particularly limited, and various shapes such as powder, flakes, granules, potato granules, shreds, dice, slices, flours, mashed potato powders, and the like may be used. it can. For example, a slice of raw potato cut into thin pieces may be used as a raw material, and a dough composition may be prepared from a dried potato product and molded into a thickness of 2 mm or less. As the raw material for the potato-containing snack according to the present invention, a dried product is preferable from the viewpoint of adjusting the moisture content of the dough and ease of storage.

<Cellulose raw material>
Unless otherwise specified, in the present invention and the present specification, the term “cellulose” refers to cellulose based on the definition generally accepted by those skilled in the art, that is, a structure in which D-glucopyranose is linked by β1 → 4 bonds. In addition to the generic name of polysaccharides having the following (hereinafter sometimes referred to as “normal cellulose”), it is also used to mean crystalline cellulose composites, fine fibrous cellulose composites, and mixtures thereof, which will be described later. It is done.
The “cellulose raw material” is a raw material of potato-containing snacks that contains cellulose. The cellulose raw material may be a powdery or granular solid, or a dispersion in which cellulose is dispersed in an aqueous medium.

<Average degree of polymerization of cellulose>
The average degree of polymerization of cellulose can be measured according to the reduced specific viscosity method using a copper ethylenediamine solution described in the confirmation test (3) of the 15th revised Japanese Pharmacopoeia Manual (published by Yodogawa Shoten).

<Particle shape of cellulose>
The cellulose used as a raw material in the present invention may have a fine particle shape. The particle shape in the aqueous dispersion of cellulose was a pure water suspension of 0.1% by weight of cellulose, and a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”, treatment Conditions: A particle image obtained when a water dispersion dispersed at a rotational speed of 15,000 rpm × 5 minutes) is observed with a digital microscope (Hilox Co., Ltd., trade name “HIROX KH-1300”). A value calculated as an average value of 100 to 150 cellulose particles, which is represented by a ratio (L / D) of the major axis (L) to the minor axis (D), is adopted.

  When the cellulose used as the raw material in the present invention has a fine particle shape, the L / D of the cellulose used as the raw material is preferably 9 or less, more preferably 7 or less, and 6 or less. More preferred is 5 or less. The L / D of cellulose is preferably greater than 1, more preferably 2 or more, and even more preferably 3 or more. A larger value of L / D means that the cellulose has an elongated shape. If the L / D of the cellulose used as the raw material is within the above range, the savory snack that is desired to be obtained is less likely to feel rough when eaten, and tends to be excellent in throating.

<Viscosity of cellulose>
In the present invention and the present specification, the “viscosity of cellulose” is obtained by weighing cellulose and ion-exchanged water in a 2 L stainless beaker so that the solid content concentration is 1% by mass and the total amount is 1500 g of an aqueous dispersion. A dispersion prepared by stirring for 20 minutes at 25 ° C. and 500 rpm using a propeller stirrer (three-one motor, manufactured by HEIDON, model BL-600) equipped with a general-purpose stirring blade-shaped cross (radius 35 mm) It means a measured value when stirred for 30 seconds at a rotational speed of 60 rpm using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., TV-M type, rotor No. 1).

  The viscosity of cellulose used as a raw material in the present invention is preferably 10 mPa · s or more, and more preferably 15 mPa · s or more. Cellulose that develops a viscosity of 10 mPa · s or more with weak stirring such as propeller stirring can disperse even less water in the potato-containing snack before cooking, so that the potato-containing snack has a light texture. be able to.

<Normal cellulose>
Ordinary cellulose may be natural cellulose obtained from plants, microorganisms, animals, etc., or may be chemically synthesized synthetic cellulose. Examples of the raw material of natural cellulose include fibrous materials derived from natural products containing cellulose such as wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, sea squirt, and bacterial cellulose. Among these, normal cellulose used as a raw material in the present invention may be used singly or in combination of two or more. Examples of commonly available ordinary cellulose include ordinary cellulose (hereinafter referred to as “powdered cellulose”) in the form of powder such as cellulose floc and crystalline cellulose.

<Powdered cellulose (ordinary cellulose in powder form)>
“Powdered cellulose” used as a raw material in the present invention is a product obtained by treating α-cellulose obtained as a pulp from a fibrous plant, purifying it, and mechanically pulverizing it. For example, it corresponds to “powdered cellulose” described in the 15th revision Japanese Pharmacopoeia Manual (published by Yodogawa Shoten). The average degree of polymerization of the powdered cellulose is specified to be greater than 440. Examples of the powdered cellulose include “KC Flock Series” manufactured by Nippon Paper Industries Co., Ltd.

<Crystalline cellulose (ordinary cellulose in crystalline form)>
The “crystalline cellulose” used as a raw material in the present invention is a product obtained by partially depolymerizing and purifying α-cellulose obtained as a pulp from a fibrous plant with an acid. For example, it corresponds to “crystalline cellulose” described in the 15th revision Japanese Pharmacopoeia Manual (published by Yodogawa Shoten). The average degree of polymerization of the crystalline cellulose is preferably 350 or less and more preferably 300 or less because it is familiar with food materials.

  Examples of a method for controlling the average degree of polymerization of cellulose include hydrolysis treatment. By the hydrolysis treatment, the depolymerization of the amorphous cellulose inside the cellulose fiber proceeds, and the average degree of polymerization decreases. The method for hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination of two or more. In the method of acid hydrolysis, for example, in a state where α-cellulose obtained as a pulp from a fibrous plant is dispersed in an aqueous medium, an appropriate amount of proton acid, carboxylic acid, Lewis acid, heteropoly acid, etc. is added and stirred, By heating, the average degree of polymerization can be easily controlled. The reaction conditions such as temperature, pressure, and time at this time vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted so as to achieve the desired average degree of polymerization. For example, the conditions of using 2 mass% or less mineral acid aqueous solution and processing a cellulose for 10 minutes or more under 100 degreeC or more and pressurization are mentioned. Under these conditions, a catalyst component such as an acid penetrates into the inside of the cellulose fiber, the hydrolysis is accelerated, the amount of the catalyst component to be used is reduced, and subsequent purification is facilitated.

  Further, crystalline cellulose and powdered cellulose differ in the state when dispersed in water. Cellulose is dispersed in water and ground with a homogenizer to prepare a dispersion. When the state is visually observed and compared, the aqueous dispersion of crystalline cellulose exhibits a white opaque cream and does not cause separation. On the other hand, in the aqueous dispersion of powdered cellulose, separation occurs and the supernatant is separated into a supernatant and a precipitate. For example, in the comparison of the aqueous dispersion state, water and cellulose are weighed out so that the cellulose content is 10% by mass, and a TK homomixer (manufactured by Special Machine Industries Co., Ltd., “MARK” II ”) was stirred at 12,000 rpm for 10 minutes to prepare a dispersion, and a white suspension obtained by treating this dispersion with a high-pressure homogenizer (manufactured by APV,“ Manton Gorin homogenizer ”, pressure 15 MPa) Comparison can be made with the suspension stable state after standing at 25 ° C. for 1 hour.

<Crystalline cellulose powder>
The crystalline cellulose used as a raw material in the present invention can be used as a powder. In the present invention and the present specification, the powdered crystalline cellulose is referred to as “crystalline cellulose powder” and is distinguished from the above “powdered cellulose”. Crystalline cellulose powder can be obtained, for example, by drying hydrolyzed natural cellulose. In this case, the solid content containing the hydrolyzed cellulose is isolated from the reaction solution obtained by the hydrolyzing treatment, and the dispersion prepared by dispersing it in a suitable medium may be dried. When the cellulose dispersion is formed with the solution as it is, this dispersion may be directly dried.

  The natural cellulose used as the raw material for the crystalline cellulose powder may be plant-based, animal-based or microbial-derived, for example, natural products containing cellulose such as wood, bamboo, cotton, ramie, squirts, bagasse, kenaf, and bacterial cellulose. It is preferably a fibrous material derived from. As a raw material, one kind of natural cellulose among the above substances may be used, or a mixture of two or more kinds may be used. Natural cellulose is preferably used in the form of purified pulp. There is no restriction | limiting in particular in the refining method of a pulp, You may use any pulp, such as a dissolving pulp, a kraft pulp, and NBKP pulp.

  In the production method, the medium used in the case where the solid content containing the hydrolyzed cellulose is then dispersed in an appropriate medium is not particularly limited as long as it is industrially used. And / or an organic solvent may be used. Examples of the organic solvent include alcohols such as methanol, ethanol, isopropyl alcohol, butyl alcohol, 2-methylbutyl alcohol, and benzyl alcohol; hydrocarbons such as pentane, hexane, heptane, and cyclohexane; acetone, ethyl methyl ketone, and the like. Examples include ketones. In particular, the organic solvent used as the medium is preferably used for pharmaceuticals, and those classified as solvents in “Pharmaceutical Additives Encyclopedia 2000” (published by Yakuji Nippo Co., Ltd.) are preferable. Water and organic solvents may be used alone or in combination of two or more. For example, the solid content containing hydrolyzed cellulose may be first dispersed in one medium, then the medium may be removed, and then dispersed in a different medium.

  In the above production method, the method for drying the dispersion prepared by dispersing in a medium is not particularly limited. Examples of the drying method include freeze drying, spray drying, drum drying, shelf drying, airflow drying, vacuum drying, and a drying method of drying together with an organic solvent.

<Average particle diameter of crystalline cellulose powder (dry powder)>
The average particle size (dry powder, secondary aggregate) of the crystalline cellulose powder used as a raw material in the present invention is preferably 20 to 100 μm. The average particle diameter is more preferably 30 μm or more, and further preferably 40 μm or more. If the average particle diameter of the crystalline cellulose powder is within the above range, it is easy to become familiar with the potato component in the potato-containing snack.

  In addition, the measurement of the average particle diameter of the crystalline cellulose is a known method in which the crystalline cellulose powder is shaken on a sieve in the form of secondary agglomerates, fractionated, and the weight frequency with respect to the particle diameter is measured. It can carry out by the method by sieving. Typically, 10 g of a sample is fractionated by sieving for 10 minutes using a JIS standard sieve (Z8801-1987) with a low-tap sieve shaker (manufactured by Hira Kogyo Co., Ltd., sieve shaker type A). The 50% cumulative weight particle size in the obtained particle size distribution is defined as the average particle size of the dry powder of crystalline cellulose.

<Average particle diameter of cellulose (aqueous dispersion, primary particle diameter)>
The average particle size of the cellulose aqueous dispersion used as a raw material in the present invention is preferably smaller than 30 μm, more preferably 25 μm or less, further preferably 15 μm or less, and particularly preferably 11 μm or less. preferable. The average particle size is preferably 1 μm or more, more preferably 3 μm or more, and further preferably 5 μm or more. As described above, if cellulose is capable of reducing the primary particle size of cellulose by weak stirring such as propeller dispersion, cellulose can be dispersed in a dispersed manner without adding strong stirring when blended into a rice-containing snack. For this reason, it is easy to obtain the effect of suppressing cracking while maintaining a light texture. In the case where cellulose having an average particle diameter of more than 12 μm is used as a raw material, a method in which the aqueous dispersion is prepared in advance and added to the contained snack even when the average particle diameter is 12 μm or less is preferable.

  The “average particle size of the aqueous dispersion of cellulose” refers to the spherical equivalent diameter of the particles when the integrated volume is 50% of the total volume of the particles, and is also called the median diameter. The measurement of the average particle diameter is carried out by using cellulose as a pure water suspension with a concentration of 1% by mass, using the suspension as a sample, laser diffraction (manufactured by Horiba, Ltd., trade name “LA” -910 ", sonication for 1 minute, refractive index 1.20). As described above, the cumulative 50% particle diameter in the volume frequency particle size distribution obtained by the laser diffraction method is referred to as “the average particle diameter of the aqueous dispersion of cellulose”. The aqueous dispersion is a propeller equipped with a general-purpose stirring blade and a cross (radius 35 mm), weighing the sample and pure water into a 2 L SUS beaker so that the solid content concentration is 1% and the total amount of the dispersion is 1500 mL. Using a stirrer (three one motor, manufactured by HEIDON, BL-600), the dispersion is adjusted at 25 ° C. and 500 rpm for 20 minutes.

<Crystalline cellulose composite>
In the present invention and the specification of the present application, the “crystalline cellulose composite” is a product in which a water-soluble polymer is composited with crystalline cellulose as a main component. Complexing means a form in which the surface of crystalline cellulose is coated with a water-soluble polymer by chemical bonds such as hydrogen bonds. Therefore, the crystalline cellulose composite is not in a state where the crystalline cellulose powder and the water-soluble polymer are simply mixed, but in a state where the surface of the crystalline cellulose is covered with the water-soluble polymer. Therefore, when the crystalline cellulose composite is dispersed in an aqueous medium, the water-soluble polymer does not peel from the crystalline cellulose surface, but forms a structure that spreads radially from the surface and becomes colloidal in water. The colloidal crystalline cellulose composite can form a higher-order network structure by interaction such as electrostatic repulsion, steric repulsion, and van der Waals force.

  In the present invention and the specification of the present application, the “water-soluble polymer” is a hydrophilic polymer substance that dissolves or swells in cold water and / or hot water. Here, “hydrophilic” means having a property of being partially dissolved in ion-exchanged water at room temperature. When “hydrophilicity” is quantitatively defined, 0.05 g of water-soluble polymer is dissolved in 50 mL of ion-exchanged water to equilibrium under stirring (by using a stirrer chip or the like), and then a membrane filter with an opening of 1 μm is used. The component that passes through the membrane filter upon treatment is contained in 1% by mass or more in the water-soluble polymer. Since the water-soluble polymer has an action to prevent keratinization between celluloses at the time of drying, the crystalline cellulose composite complexed with the water-soluble polymer is easy to mix uniformly with other powders, Easy to disperse in aqueous media. By using the crystalline cellulose composite as a raw material, it is possible to more easily and uniformly mix the cellulose with the raw material, and it is possible to more effectively suppress cracking and chipping due to impact during transportation of the obtained snack. .

  The crystalline cellulose composite used as a raw material in the present invention is preferably a composite of crystalline cellulose and a water-soluble polysaccharide. The crystalline cellulose forming the composite may be in the form of fine fibers, but is preferably in the form of fine particles, more preferably fine particles having an L / D of 9 or less, and fine particles having 7 or less. Is more preferably 6 or less, and even more preferably 5 or less.

  Examples of the water-soluble polysaccharide include xanthan gum, karaya gum, gellan gum, psyllium seed gum, locust bean gum, guar gum, enzyme-degraded guar gum, tamarind seed gum, quince seed gum, tara gum, tragacanth gum, arabic gum, arabinogalactan, gati gum, Curdlan, Carrageenan, Farcellan, Pullulan, Dextran, Glucomannan, Agar, Gelatin, Indigestible dextrin, Pectin, Polydextrose, Water-soluble soybean polysaccharide, Chitosan, Azotobacter vinelanzie gum, Alginic acid and its salts, Cellulose derivatives, etc. Is mentioned. The pectin may be either HM pectin or LM pectin. Examples of the alginate include sodium alginate, calcium alginate, propylene glycol alginate, and the like. Examples of the cellulose derivative include sodium carboxymethyl cellulose, carboxymethyl cellulose calcium, methyl cellulose, hydroxypropyl cellulose, and hydroxyethyl cellulose. 1 type may be sufficient as the water-soluble polysaccharide used for formation of a crystalline cellulose composite, and it may use 2 or more types together.

  As the water-soluble polysaccharide that forms a complex with crystalline cellulose, an anionic polysaccharide is more preferable. Anionic polysaccharides are those in which, when they are dispersed or dissolved in water, cations are liberated and themselves become anions. Anionic polysaccharides are likely to be complexed with cellulose, and thus the obtained crystalline cellulose complex has high suspension stability and is easy to mix with the raw material evenly.

  Examples of the anionic polysaccharide include xanthan gum, karaya gum, psyllium seed gum, gellan gum, carrageenan, alginic acid, sodium alginate, calcium alginate, carboxymethylcellulose sodium, carboxymethylcellulose calcium, HM pectin, LM pectin, etc., xanthan gum, karaya gum, Gellan gum and sodium carboxymethylcellulose are preferred. Only one kind of these anionic polysaccharides may be combined with crystalline cellulose, or two or more kinds may be combined to form a composite.

  In addition, the crystalline cellulose composite used as a raw material in the present invention may be a composite of crystalline cellulose and a water-soluble polymer other than the water-soluble polysaccharide. Examples of the water-soluble polymer include sodium polyacrylate.

<Combination ratio of crystalline cellulose and water-soluble polymer>
The crystalline cellulose composite preferably contains 1 to 80% by mass of water-soluble polymer with respect to 20% to 99% by mass of crystalline cellulose, and contains 30% to 99% by mass of crystalline cellulose with water-soluble polymer. It is more preferable to contain 1-70 mass%. The content of crystalline cellulose is more preferably 95% by mass or less, further preferably 90% by mass or less, and particularly preferably 80% by mass or less. Moreover, as content of water-soluble polymer, 1 mass% or more is preferable, and 2 mass% or more is more preferable. If the blending ratio of the crystalline cellulose and the water-soluble polymer is within the above range, the combination of the crystalline cellulose and the water-soluble polymer is easily promoted, and the crystalline cellulose is less likely to aggregate and remain in the contained snack. It is.

<Hydrophilic substances that are not polymeric substances>
The cellulose raw material may be composed only of cellulose, but may contain a hydrophilic substance that is not a polymer substance together with cellulose for the purpose of enhancing dispersibility in an aqueous medium. The hydrophilic substance functions as a disintegrant or a water conducting agent when cellulose is dispersed in an aqueous medium. Therefore, before mixing with other raw materials such as raw materials, the cellulose is mixed with the hydrophilic substance in advance, and the cellulose coated with the hydrophilic substance is used as the cellulose raw material, so that the cellulose is contained in the dough composition. Furthermore, it becomes easy to disperse. The cellulose raw material used in the present invention preferably contains a crystalline cellulose complex with a water-soluble polysaccharide and a hydrophilic substance that is not a polymer substance.

  The “hydrophilic substance that is not a polymer substance” means an organic substance that is highly soluble in cold water and hardly causes viscosity. Specifically, relatively low molecular weight polysaccharides such as starch hydrolysates and modified starches; fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, lactose, maltose, sucrose, α-, β-, γ- Examples include oligosaccharides such as cyclodextrin; monosaccharides such as glucose, fructose, and sorbose; sugar alcohols such as maltitol, sorbitol, and erythritol. Examples of the starch hydrolyzate include dextrins. As modified starch, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphoric acid crosslinked starch, octenyl succinate starch sodium, acetate starch, hydroxyalkylated phosphoric acid crosslinked starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, Examples include phosphoric acid monoesterified phosphoric acid crosslinked starch, starch glycolate sodium, and starch phosphate sodium. The starch used as the raw material for processing these processed starches can be used in any form among those that have been pregelatinized, those that have been partially pregelatinized, and those that have not been pregelatinized. As a hydrophilic substance which the cellulose raw material used in this invention contains, 1 or more types selected from the group which consists of starch hydrolyzate and processed starch are preferable, and 1 or more types selected from the group which consists of dextrin and processed starch Are more preferred, and both dextrin and modified starch are even more preferred. Among these, dextrin has a slight function as a water-soluble polymer, and therefore dextrin is particularly preferably used when cellulose that is not complexed with the water-soluble polymer is used as a raw material. The blending amount of the hydrophilic substance with respect to cellulose can be appropriately adjusted to such an extent that the dispersibility in an aqueous medium and the stability thereof are not impaired in consideration of the type of cellulose, the type of hydrophilic substance, and the like.

<Method for producing crystalline cellulose composite>
The crystalline cellulose composite can be produced by applying mechanical shearing force to the crystalline cellulose and the water-soluble polymer in the kneading step to make the crystalline cellulose finer and to make the water-soluble polymer complex on the surface of the crystalline cellulose. When refining the crystalline cellulose, other additives other than the water-soluble polymer may be added. In particular, the hydrophilic substance may be added together in the step of compounding the crystalline cellulose and the water-soluble polymer, or may be added after forming the complex. What passed through the above-mentioned process is dried as needed. The crystalline cellulose composite used in the present invention only needs to undergo the above-described mechanical shearing, and may be in any form such as an undried one or a dried one thereafter.

  In order to give mechanical shearing force, a kneading method using a kneader or the like can be applied. As the kneading machine, a kneader, an extruder, a planetary mixer, a reiki machine or the like can be used, and it may be a continuous type or a batch type. These models can be used alone, but two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirements in various applications.

  Although the temperature at the time of kneading | mixing a cellulose and water-soluble polymer may be a course, it is preferable to control to 20-100 degreeC. If it is within the temperature range, grinding of crystalline cellulose and complexing with water-soluble polymer proceed easily, and deterioration of water-soluble polymer due to heat is suppressed, resulting in formation of crystalline cellulose composite. This is because the network structure is dense. The temperature at the time of kneading is preferably 30 ° C. or higher, and more preferably 50 ° C. or higher. When heat is generated due to a compounding reaction or friction during kneading, kneading may be performed while removing heat. In order to control the temperature, it is also possible to devise heat removal such as jacket cooling and heat dissipation.

  The solid content during kneading is preferably 20% by mass or more. This is because by kneading at 20% by mass or more, the kneading energy is easily transmitted to the kneaded product and the compounding is promoted. The solid content during kneading is more preferably 30% by mass or more, further preferably 35% by mass or more, and particularly preferably 40% by mass or more. The upper limit of the solid content at the time of kneading is not particularly limited, but considering a sufficient kneading effect and a uniform kneaded state, the practical range is preferably 90% by mass or less, more preferably 70% by mass or less, 60 mass% or less is more preferable. Further, in order to make the solid content within the above range, the timing of adding water may be such that the required amount may be added before the kneading step, may be added in the middle of the kneading step, You may implement both for every copy.

  When obtaining the crystalline cellulose composite, when drying the kneaded product obtained from the above kneading step, known drying such as shelf drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, etc. The method can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The moisture content of the dried cellulose composite is preferably 1 to 20% by mass. By setting the water content to 20% by mass or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. The moisture content of the dried cellulose composite is more preferably 15% by mass or less, and further preferably 10% by mass or less. Moreover, dispersibility does not deteriorate because of excessive drying by setting the water content to preferably 1% by mass or more, more preferably 1.5% by mass or more.

  The crystalline cellulose composite obtained by drying is preferably pulverized in advance to form a powder. However, when spray drying is used as a drying method, drying and pulverization can be performed at the same time, so pulverization is not necessary. When the dried crystalline cellulose composite is pulverized, a known method such as a cutter mill, a hammer mill, a pin mill, or a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it is preferable to pulverize the sieve having a mesh opening of 425 μm so that the average particle size (weight average particle size) is 10 to 250 μm.

<Content of potato ingredients in potato-containing snacks>
20 mass% or more is preferable, 30 mass% or more is more preferable, and the compounding quantity with respect to the preparation amount (the total amount including the water before heat processing) of a potato raw material is 40 mass% or more. As the said compounding quantity, 99 mass% or less is preferable, 80 mass% or less is more preferable, 70 mass% or less is further more preferable, and 60 mass% or less is especially preferable. If the amount of the potato raw material is within the above range, it is preferable because the raw material and cellulose, water, and other components are easily mixed and easily formed into a desired shape.

<Amount of cellulose in potato-containing snack>
The blending amount with respect to the total amount of cellulose charged (total amount including moisture before heat treatment) is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, further preferably 0.3% by mass or more, 0 It is particularly preferably 5% by mass or more. As the said compounding quantity, 20 mass% or less is preferable, 12 mass% or less is more preferable, and 5 mass% or less is further more preferable. If the blending amount of the cellulose is within the above range, a suitable effect such as cracking suppression can be achieved without adverse effects such as roughness during eating.

<Moisture content of potato-containing snacks>
80 mass% or less is preferable, as for the compounding quantity of the water | moisture content with respect to the preparation total amount (total quantity including the water before heat processing), 70 mass% or less is more preferable, and 60 mass% or less is further more preferable. When raw potatoes are used as raw materials, there is no need to add raw material water separately because there is a carry-in from the raw material. 1% by mass or more, preferably 10% by mass or more, more preferably 20% by mass or more, and particularly preferably 30% by mass or more. This is because, if the water content is within the above range, the ingredients, cellulose and other components are uniformly mixed and easily molded into a desired shape. The moisture content of the potato-containing snack after cooking is preferably 10% by mass or less, more preferably 5% by mass or less, and more preferably 3% by mass or less from the viewpoint of texture (crisp). Is more preferable.

<Other ingredients in potato-containing snacks>
The potato-containing snack may contain other ingredients other than potato raw material, cellulose raw material, and water. The other component may be any component that can be eaten, and may be added for the purpose of shape maintenance, seasoning, storage, or the like. Examples of the other ingredients include oils and fats such as vegetable oils and animal oils, wheat flour, rice flour, cereal flours such as corn, vegetable ingredients other than potatoes, meat ingredients, fruit ingredients, bean ingredients, mushroom ingredients, dextrin, protein, Starches, seasonings, emulsifiers, surfactants, thickening polysaccharides, shelf life improvers, antibacterial agents, disintegrants, antifoaming agents, foaming agents, dietary fiber, nutrient enhancers, pH adjusters, fragrances, antioxidants , Acidulants, swelling agents, pigments and the like. Seasonings include salt, glucose, fructose, sugar, sweeteners, sugars such as sugar alcohol, various extracts, amino acids, onions, consomme, soy sauce, milk, skim milk powder, whole milk powder, butter, cheese and other milk components Etc.

<Method for adding cellulose in potato-containing snack>
The potato-containing snack according to the present invention is produced by any method, using potato raw material and cellulose raw material as a raw material, having a thickness of 2 mm or less and a breaking distance A of 0.71 mm or more. May be. The order in which the potato raw material and the cellulose raw material are mixed is not particularly limited. When mixing the raw material and the other components, cellulose may be added together, and after the cellulose is added to the potato raw material in advance, it is combined with the other components. Alternatively, cellulose may be blended after blending the raw material and other components. Since the blending effect of cellulose is more easily obtained, a method of mixing cellulose with potato raw material before cooking is preferable.

<Method for producing potato-containing snack>
When a dried product is used as a potato raw material, the potato-containing snack according to the present invention is manufactured by, for example, a dough manufacturing process for manufacturing a dough composition including a dried potato raw material and a cellulose raw material, and the dough manufacturing process. The dough composition can be produced by a molding process for molding the dough composition into a thin piece and a cooking process for cooking the dough composition molded by the molding process.

  First, in a dough manufacturing process, a raw material, a cellulose raw material, and water are mixed and a dough composition is manufactured. First, the raw material and water may be mixed, and then the cellulose raw material may be added together with other components. After mixing the raw material, water and other components, the cellulose raw material may be added. The raw materials may be mixed by hand or a mixer or a kneader may be used. When an aqueous dispersion of cellulose is used as the cellulose raw material, the raw material and other components may be added to and mixed with the aqueous cellulose dispersion.

  Next, the produced dough composition is formed into a thin flake. The molding method may be any method. For example, it may be made into a desired shape by hand, and after the dough composition is first formed into a sheet using a roller or the like, it may be cut out or cut into a desired shape, or may be molded using an extruder or the like Good. The molded dough composition can be stored until cooking. The storage method is not particularly limited, and may be stored at room temperature, or may be stored frozen or refrigerated.

  Potato-containing snacks are produced by cooking the molded dough composition. The method of cooking is not particularly limited. Although it is generally oily, it may be fired, steamed, infrared heated, or microwave heated. Moreover, after spraying or apply | coating oil to the surface of the shape | molded material | dough composition, you may heat-process other than oil-like. In order to adjust the taste, a seasoning may be sprinkled on the surface of the potato-containing snack after the heat treatment.

  The potato-containing snack containing the cellulose raw material is, for example, heat-treated after attaching the cellulose raw material to the surface of the one to be cut into a thin piece so that the thickness is within 2 mm or the surface of the dough composition after molding, It can also be produced by attaching a cellulose raw material to the surface of the potato-containing snack after the heat treatment. Adhesion of the cellulose raw material to the surface of the food can be carried out, for example, by spraying a powdered cellulose raw material or spraying or coating a cellulose aqueous dispersion. Unlike the manufacturing method in which the cellulose raw material is attached only to the surface of the snack containing the potato, the manufacturing method of the potato-containing snack according to the present invention thinly forms a dough composition in which the potato raw material and the cellulose raw material are uniformly mixed. doing. Therefore, according to the method for producing a rice-containing snack according to the present invention, the cellulose is uniformly dispersed throughout the snack, and it is possible to produce a rice-containing snack in which cracking chipping is suppressed while maintaining a light texture. .

  The invention is illustrated by the following examples. However, these do not limit the scope of the present invention.

<Average particle size of cellulose>
In the following examples, the average particle size of the cellulose used was measured as follows.
First, a propeller stirrer in which cellulose and ion-exchanged water are measured in a 2 L stainless beaker so as to form an aqueous dispersion having a solid concentration of 1% by mass and a total amount of 1500 g, and a general-purpose stirring blade cross (radius 35 mm) is attached. Using a three-one motor (manufactured by HEIDON, BL-600 type), a dispersion was prepared by stirring at 25 ° C. and 500 rpm for 20 minutes. Subsequently, the volume frequency particle size distribution of the prepared dispersion was measured by a laser diffraction method (manufactured by Horiba, Ltd., trade name “LA-910”, ultrasonic treatment for 1 minute, refractive index 1.20), and the volume. The value of 50% cumulative particle size in the frequency particle size distribution was defined as the average particle size of cellulose.

<Viscosity of cellulose>
In the following examples, the viscosity of the cellulose used was measured as follows.
First, a propeller stirrer in which cellulose and ion-exchanged water are measured in a 2 L stainless beaker so as to form an aqueous dispersion having a solid concentration of 1% by mass and a total amount of 1500 g, and a general-purpose stirring blade cross (radius 35 mm) is attached. Using a three-one motor (manufactured by HEIDON, BL-600 type), a dispersion was prepared by stirring at 25 ° C. and 500 rpm for 20 minutes. Next, the prepared dispersion was allowed to stand at 25 ° C. for 3 hours, and then stirred for 30 seconds at a rotation speed of 60 rpm using a B-type viscometer (manufactured by Toki Sangyo, TV-M type, rotor No. 1). When the viscosity was measured, the obtained measured value was taken as the viscosity of cellulose.

<Maximum load A 'and breaking distance A>
In the following examples, among the physical property values of the potato-containing snack, the maximum load A ′ and the breaking distance A are the texture analyzer (TA.XT plus type, measurement jig: HDP / 3DP, temperature: 25 ° C., Mode: Measurement). Force in compression, Option: Return to start, Pre-test speed: 5 mm / s, Test speed: 0.5 mm / s, Post-test speed: 10 mm / s, Trigger force: 2 g, Distance: 1 mm). The measurement sample was measured after pre-stored in a desiccator for 3 hours.
The maximum load A ′ in the present invention is a value at which stress is maximum on the distance-stress curve obtained by the above-described measurement, and the fracture distance A is a distance at that time (Distance). It is. In addition, a total of 5 measurements were performed and the average value was adopted.

<Maximum load B 'and breaking distance B>
In the following examples, the maximum load B ′ and breakage distance B of the potato-containing snack were determined using a texture analyzer (TA.XT plus type, measurement jig: HDP / 3DP, temperature: 25 ° C., Mode: Measurement Force in compression, Option. : Reture to start, Pre-test speed: 5 mm / s, Test speed: 1.5 mm / s, Post-test speed: 10 mm / s, Trigger force: 15 g, Distance: 5 mm).
The maximum load B ′ in the present invention is a value at which the stress is maximum on the distance-stress curve obtained by the above-described measurement, and the breaking distance B is a value of the distance (Distance) at that time. It is. In addition, a total of 5 measurements were performed and the average value was adopted.

<Thickness of potato-containing snack>
In the following examples, the thickness of the potato-containing snack was measured using three calipers at three locations per sheet, and a mean value was adopted.

<Crack, crack>
The cracked / cracked state of the potato-containing snack after measuring the breaking distance A was evaluated by visual observation. “Crack” was defined as one that was divided into multiple pieces, and “crack” was defined as one that was cracked but partly connected and could be counted as one. Note that five measurements were performed.

<Number of cracks>
The total score of 5 sheets was calculated with 2 points for each “crack” evaluated as described above and 1 point for each “crack”. The lower the score (0 is the lowest score and 10 is the highest score), the higher the cracking crack suppressing effect.

<Food texture (lightness)>
Sensory evaluation was performed on the texture (lightness) of the potato-containing snack. Light: 5 points, slightly light: 4 points, neither: 3 points, slightly heavy: 2 points, heavy: 1 point. It was carried out by 5 panelists, and the average score was taken as the score of the texture.

<Impact resistance>
The impact resistance of the potato-containing snack was evaluated by a drop test. Specifically, the potato-containing snack was held by hand so that the surface was horizontal with respect to the wooden desk, and the hand was released from the height of 1 m of the wooden desk and dropped freely. Each sheet was repeatedly dropped until it was cracked, and the number of times required to break was recorded, and the average value of 15 sheets was defined as the number of impact resistances.

[Example 1]
<Cellulose composite A>
After shredding commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to produce wet cake-like cellulose having a solid content of 50 mass%. The average degree of polymerization was 220.

  Next, wet cake-like cellulose and commercially available xanthan gum (manufactured by Saneigen FFI, "Bistop D-712") and commercially available dextrin (manufactured by Sanwa Starch, "Sandek # 30") are prepared, Into a container of a planetary mixer (“5DM-03-R” manufactured by Shinagawa Kogyo, using a hook type stirring blade), the mass ratio of cellulose / xanthan gum / dextrin is 75/5/20, Water was added so that the solid content concentration was 45% by mass, and the mixture was kneaded at 216 rpm for 70 minutes to obtain a cellulose intermediate. To the obtained cellulose intermediate, a commercially available dextrin (manufactured by Sanwa Starch, “Sandeck # 100”) and a commercially available hydroxypropylated starch (manufactured by Nissho Chemical Co., Ltd., “Delica WH”) were mixed with cellulose intermediate / dextrin / It added so that the mass ratio of hydroxypropylated processed starch might be 45/36/19, and after making it disperse | distribute so that solid content concentration might be 20 mass%, the cellulose composite A was obtained through drying and grinding | pulverization. Cellulose composite A had an average particle size of 11 μm and a viscosity of 20 mPa · s.

<Manufacture of potato-containing snacks>
Next, a potato-containing snack was prepared. Formulation is 1.0 g of cellulose composite A, 225.0 g of commercially available potato flakes (manufactured by Kudoh Corporation K), 5.0 g of shortening (manufactured by Nippon Flour, “Fluffy bread shortening”), dextrin (manufactured by Sanwa Starch) , "Sandeck # 100") 5.0g, sodium chloride 1.5g, emulsifier (Taiyo Chemical "Sunsoft A-181EP", glycerin fatty acid ester 50% preparation) 1.0g, total amount 500.0g The remainder was blended with ion exchange water. Cellulose composite A and potato flakes were blended in terms of solid content concentration. Powder raw materials other than the emulsifier were previously placed in a PE bag with a chuck and mixed by hand for 3 minutes. Shortening, emulsifier, and water heated to 95 ° C. were added to the planetary mixer and mixed at 128 rpm for 1 minute, and then the powder raw material mixed in advance was added and mixed at 216 rpm for 10 minutes to produce a dough. The obtained dough was formed into a sheet having a thickness of 1 mm, punched with a sword, and then cut out with a circular mold having an inner diameter of 50 mm. The dough hollowed out with a mold was oiled with rapeseed oil at 170 ° C. for 50 seconds.

  The average value of the breaking distance A of the obtained five potato-containing snacks was 0.77 mm, the average value of the breaking distance B was 0.78 mm, the maximum load B ′ was 348 gf, the thickness was 1.3 mm, and there were no cracks The number of cracks was 2, the number of cracks was 2, and the texture (lightness) was 4.2.

[Example 2]
Cellulose composite A was obtained in the same manner as in Example 1, and a potato-containing snack was prepared in the same manner as in Example 1 except that the amount of cellulose composite A added was 2.0 g.
The average value of the breaking distance 'of the five potato-containing snacks obtained was 0.81 mm, the average value of the breaking distance' was 0.77 mm, the maximum load B 'was 354 gf, the thickness was 1.3 mm, and there were no cracks The number of cracks was 1, the texture (lightness) was 4.6.

[Example 3]
In the same manner as in Example 1, a cellulose composite A was obtained. A potato-containing snack was prepared in the same manner as in Example 1 except that the addition amount of the cellulose composite A was 5.0 g.
The average value of the breaking distance A of the five potato-containing snacks obtained was 0.83 mm, the average value of the breaking distance B was 0.73 mm, the maximum load B ′ was 340 gf, the thickness was 1.1 mm, and there were no cracks The number of cracks was 0, the number of cracks was 0, the texture (lightness) was 4.8, and the impact resistance was 5.

[Example 4]
In the same manner as in Example 1, a cellulose composite A was obtained. A potato-containing snack was prepared in the same manner as in Example 1 except that the addition amount of the cellulose composite A was changed to 60.0 g.
The average value of the breaking distance A of the five potato-containing snacks obtained was 0.81 mm, the average value of the breaking distance B was 0.79 mm, the maximum load B ′ was 380 gf, the thickness was 1.2 mm, and the crack was one piece. The number of cracks was 0, the number of cracks was 2, and the texture (lightness) was 4.3.

[Example 5]
<Cellulose composite B>
In the same manner as in Example 1, wet cake-like cellulose was obtained. Wet-like cellulose, commercially available Karaya gum (Somar, gum Karaya, heat sterilized) and commercially available dextrin (Sanwa Starch, “Sandeck # 30”) are prepared, and a planetary mixer (Shinagawa Kogyo, “5DM” is prepared. -03-R "(using a hook-type stirring blade), the cellulose / karaya gum / dextrin mass ratio is charged to 80/10/10, and water is added so that the solid content concentration is 45% by mass. And kneaded at 216 rpm for 30 minutes to obtain a cellulose intermediate. A commercially available dextrin (manufactured by Sanwa Starch, “Sandek # 100”) was added to the obtained cellulose intermediate so that the mass ratio of cellulose intermediate / dextrin was 45/55, and the solid content concentration was 20 mass. %, And then dried and crushed to obtain a cellulose composite B. Cellulose composite B had an average particle size of 9 μm and a viscosity of 12 mPa · s.

<Manufacture of potato-containing snacks>
Next, a potato-containing snack was prepared. The compounding quantity of the cellulose composite B was 5.0 g, the compounding quantity of other components and the trial production method were the same as in Example 3, and a potato-containing snack was prepared.

  The average value of the breaking distance A of the five potato-containing snacks obtained was 0.82 mm, the average value of the breaking distance B was 0.76 mm, the maximum load B ′ was 337 gf, the thickness was 1.2 mm, and there were no cracks The crack was 1 sheet, the number of cracks was 1 point, and the texture (lightness) was 4.2 points.

[Example 6]
<Cellulose composite C>
In the same manner as in Example 1, wet cake-like cellulose was obtained. Prepare wet cake-like cellulose and commercially available sodium carboxymethylcellulose CMC-Na (manufactured by Ashland, “7LF”), planetary mixer (manufactured by Shinagawa Kogyo Co., “5DM-03-R”, use a hook type for stirring blades ) Is added so that the mass ratio of cellulose / CMC-Na is 90/10, water is added so that the solid content concentration is 47% by mass, kneaded at 216 rpm for 50 minutes, and then dried and crushed. After that, a cellulose composite C was obtained. Cellulose composite C had an average particle size of 15 μm and a viscosity of 8 mPa · s.

<Manufacture of potato-containing snacks>
Next, a potato-containing snack was prepared. The compounding quantity of the cellulose composite C was 5.0 g, the compounding quantity of other components and the trial production method were the same as in Example 3, and a potato-containing snack was prepared.

  The average value of the rupture distance A of the five potato-containing snacks obtained was 0.75 mm, the average value of the rupture distance B was 0.83 mm, the maximum load B ′ was 411 gf, the thickness was 1.2 mm, and the crack was one piece. The crack was 1 piece, the number of cracks was 3 points, and the texture (lightness) was 4.0 points.

[Example 7]
The blending amount of commercially available crystalline cellulose D (Asahi Kasei Chemicals, “Ceolus ST-100”, average particle size 22 μm, viscosity 6 mPa · s) is 5.0 g, and the blending amounts and prototype method of other components are the same as in Example 3. Thus, a potato-containing snack was prepared.
In order to improve the dispersibility, the crystalline cellulose D is added with a blended amount of crystalline cellulose in the ion-exchanged water to be prepared, and using a TK homomixer (“MARK II”) for 10 minutes at 10,000 rpm at room temperature. A crystalline cellulose dispersion was prepared in advance by dispersion, and this was blended. The particle size of the cellulose dispersion was 8 μm.

  The average value of the breaking distance A of the obtained five potato-containing snacks was 0.75 mm, the average value of the breaking distance B was 0.86 mm, the maximum load B ′ was 453 gf, the thickness was 1.3 mm, and the crack was one piece. The number of cracks was 0, the number of cracks was 2 points, the texture (lightness) was 4.2 points, and the impact resistance was 5 times.

[Example 8]
The blending amount of commercially available cellulose powder E (Nippon Paper Industries Co., Ltd., “KC Flock W-400”, average particle size 30 μm, viscosity 5 mPa · s) is 5.0 g, and the blending amounts of other components and the prototype method are as in Example 3. Similarly, a potato-containing snack was prepared.
Cellulose powder E was added after preparing a cellulose dispersion in the same manner as in Example 7. The particle size of the cellulose dispersion was 12 μm.

  The average value of the breaking distance A of the obtained five potato-containing snacks was 0.73 mm, the average value of the breaking distance B was 0.95 mm, the maximum load B ′ was 518 gf, the thickness was 1.3 mm, and the cracks were two The crack was 1 piece, the number of cracks was 5 points, and the texture (lightness) was 3.6 points.

[Example 9]
<Cellulose F>
In the same manner as in Example 1, wet cake-like cellulose F (average particle size 7 μm, viscosity 10 μm) was produced.

<Manufacture of potato-containing snacks>
Next, a potato-containing snack was prepared. A blended amount of cellulose F was 5.0 g (in terms of solid content), and blended amounts of other components and a prototype method were the same as in Example 3 to prepare a potato-containing snack.

  The average value of the breaking distance A of the obtained five potato-containing snacks was 0.84 mm, the average value of the breaking distance B was 0.75 mm, the maximum load B ′ was 345 gf, the thickness was 1.1 mm, and there were no cracks The number of cracks was 0, the number of cracks was 0, and the texture was 4.9.

[Comparative Example 1]
A potato-containing snack was prepared in the same manner as in Example 1 except that cellulose was not blended and the blending amounts of other components and the prototype method were the same.
The average value of the breaking distance A of the five potato-containing snacks obtained was 0.69 mm, the average value of the breaking distance B was 1.25 mm, the maximum load B ′ was 341 gf, the thickness was 1.3 mm, and the cracks were five The number of cracks was 0, the number of cracks was 10 points, the texture (lightness) was 2.3 points, and the impact resistance was 3 times.

[Comparative Example 2]
A cellulose-containing snack was prepared by blending 20.0 g of waxy corn starch and 20.0 g of starch hydrolyzate without blending cellulose, and blending amounts of other components and the prototype method in the same manner as in Example 1.

  The average value of the breaking distance A of the five potato-containing snacks obtained was 0.65 mm, the average value of the breaking distance B was 1.03 mm, the maximum load B ′ was 230 gf, the thickness was 1.3 mm, and the cracks were 3 pieces. The number of cracks was 2, the number of cracks was 8, and the texture (lightness) was 1.4.

[Comparative Example 3]
The blending amount of commercially available cellulose powder G (Nippon Paper Industries Co., Ltd., “KC Flock W-50”, average particle size 47 μm, viscosity 5 mPa · s) is 5.0 g, and the blending amount of other components and the prototype method are as in Example 1. Similarly, a potato-containing snack was prepared. In addition, since the cellulose powder G was directly mixed with other powder raw materials, the cellulose in the dough was not uniformly dispersed.

  The average value of the breaking distance A of the obtained five potato-containing snacks was 0.67 mm, the average value of the breaking distance B was 1.12 mm, the maximum load B ′ was 580 gf, the thickness was 1.3 mm, and the cracks were four The number of cracks was 9, and the texture (lightness) was 3.2.

[Comparative Example 4]
A potato-containing snack was prepared in the same manner as in Comparative Example 1 except that cellulose was not added and the amount of potato flakes was 400 g.

  The average value of the breaking distance A of the obtained five potato-containing snacks was 0.79 mm, the average value of the breaking distance B was 0.88 mm, the maximum load B ′ was 853 gf, the thickness was 1.4 mm, and the crack was one piece. The number of cracks was 3, and the texture (lightness) was 0.3.

  The results of Examples 1 to 9 are summarized in Table 1, and the results of Comparative Examples 1 to 4 are summarized in Table 2. It was confirmed that the larger the breaking distance A, the smaller the number of cracks, and the smaller the breaking distance B, the lighter the texture. In addition, the potato-containing snacks of Examples 1 to 9 in which the breaking distance A was 0.71 mm or more and the breaking distance B was within 1.0 mm were not cracked despite having a light texture and good texture. The score was as small as 5 or less, and breakage due to impact during transportation or the like hardly occurred.

  The potato-containing snacks of Comparative Examples 1 and 2 having a breaking distance A of less than 0.71 mm and a breaking distance B of greater than 1.0 mm have a heavy texture and a large number of cracking points of 8 or more. It was easily damaged by the impact of time. Although the potato-containing snack of Comparative Example 3 produced by mixing cellulose powder with raw potato raw material without improving dispersibility had the same composition as Example 1 except for the cellulose raw material, the breaking distance A was It was less than 0.71 mm, and the breaking distance B was larger than 1.0 mm. Moreover, the texture was slightly heavy and the number of cracks was very large at 9. On the other hand, the rice-containing snack of Comparative Example 4 in which the amount of the raw material was increased was such that the breaking distance A was 0.71 or more, the number of cracking points was as low as 3, and was not easily damaged by impact. The maximum load B ′ was as large as 853 gf, very hard, and poor in texture.

  Moreover, when Examples 1-4 and Comparative Example 1 which were manufactured by the same manufacturing method except the content of cellulose are compared, the tendency that the breaking distance A is large and the breaking distance B is small is observed by containing cellulose. It was. However, among Examples 1 to 4, Example 3 had the largest breaking distance A and the smallest breaking distance B, suggesting that there is a preferable addition amount range in order to obtain this effect by adding cellulose. It was. Further, from the results of Example 3 and Comparative Example 3, even when cellulose is added, when cellulose is not uniformly dispersed in the dough, the effect of increasing the breaking distance A and reducing the breaking distance B is obtained. I found out I couldn't get it.

Claims (13)

Contains potatoes and cellulose, and has a thickness of 2 mm or less,
A potato-containing snack characterized in that the Trigger Force of the texture analyzer is 2 g, and the breaking distance showing the maximum load when pushed in at 1 mm at a speed of 0.5 mm / s is 0.71 mm or more.   The potato-containing snack according to claim 1, wherein the trigger distance of the texture analyzer is 15 g, and the breaking distance indicating the maximum load when pushed 5 mm at a speed of 1.5 mm / s is within 1.0 mm.   The potato-containing snack according to claim 1 or 2, wherein the average particle size of the cellulose is less than 12 µm.   The potato-containing snack according to any one of claims 1 to 3, wherein the cellulose is a complex with a water-soluble polysaccharide.   Furthermore, the potato containing snack as described in any one of Claims 1-4 containing 1 or more types selected from the group which consists of starch hydrolyzate and modified starch.   The potato-containing snack according to any one of claims 1 to 5, which has a flake shape having a thickness of 1.0 to 1.5 mm. A dough production process for producing a dough composition comprising dried potato ingredients and cellulose ingredients;
A molding process for molding the dough composition produced by the dough production process into a thin piece;
A cooking process for cooking the dough composition molded by the molding process;
Have
The cellulose raw material contains a complex of cellulose and a water-soluble polysaccharide, or is a cellulose dispersion in which cellulose is uniformly dispersed in an aqueous medium in advance.
A snack with a thickness of 2mm or less and a Trigger Force of the texture analyzer of 2g, with a breaking distance of 0.71mm or more indicating the maximum load when pushed 1mm at a speed of 0.5mm / s A method for producing a potato-containing snack, characterized in that:   The breaking distance showing the maximum load when the Trigger Force of the texture analyzer of the snack-containing snack to be manufactured is 15 g and pushed in at 5 mm at a speed of 1.5 mm / s is 1.0 mm or less. A method for producing potato-containing snacks.   The water-soluble polysaccharide is xanthan gum, karaya gum, gum arabic, arabinogalactan, alginic acid and salts thereof, curdlan, gati gum, carrageenan, agar, guar gum, enzymatically degraded guar gum, quince seed gum, gellan gum, gelatin, tamarind seed gum Selected from the group consisting of indigestible dextrin, tragacanth gum, farcellulan, pullulan, pectin, polydextrose, water-soluble soybean polysaccharide, carboxymethylcellulose, carboxymethylcellulose metal salt, methylcellulose, hydroxypropylcellulose, and hydroxyethylcellulose The manufacturing method of the potato containing snack of Claim 7 or 8 which is 1 or more types.   The manufacturing method of the potato containing snack as described in any one of Claims 7-9 in which the said cellulose raw material contains 1 or more types further selected from the group which consists of a starch hydrolyzate and processed starch.   The method for producing a potato-containing snack according to claim 10, wherein the starch hydrolyzate is dextrin.   The manufacturing method of the potato containing snack as described in any one of Claims 7-11 whose average particle diameter of the cellulose in the said cellulose raw material is less than 40 micrometers.   The manufacturing method of the potato containing snack as described in any one of Claims 7-12 whose content of the cellulose in the said dough composition before cooking is 0.01 mass% or more.