JP2017212931A - Potato-containing snack and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a potato-containing snack having a thick body shape while maintaining good smoothness through throat and texture with easiness of mastication, and a manufacturing method therefor.SOLUTION: There is provided a potato-containing snack containing a potato component and cellulose, having thickness of over 2 mm, arranged so that a face of which height is the lowest when arranged on a horizontal plane faces a stage of a texture analyzer and having Trigger Force of 15 g and rupture stress when a measurement probe is pushed at rate of 1.5 mm/s of 400 gf to 5,000 gf.SELECTED DRAWING: None

Description

  The present invention relates to a thick potato-containing snack and a method for producing the same.

  Traditionally, snacks containing slicing or thinly-sliced dough containing rice or potatoes that are to be cooked and cooked in pieces are preferred by many people regardless of age or gender because of their light texture and ease of use. It has been rare. In recent years, not only flaky shapes but also thick potato-containing snacks such as cubes and sticks have been favored.

  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 are easy to mold when the thickness is increased, and the texture when eating (smooth of throat, ease of chewing) ) Was not sufficient, and it was often unable to be molded into the desired shape, resulting in a collapsed shape, poor throatiness, and difficulty in chewing.

  Conventionally, potato-containing snacks are formed at the time of molding or heating process when the thickness is made thicker than the general chip shape (flaky shape), for example, when it is molded into a stick shape, cube shape, oval shape, etc. There is a feature that makes it difficult to maintain. Therefore, it has been necessary to make it harder in order to mold it into a desired shape. However, a snack containing a thick and high hardness snack has a problem that the mouth feels worse, such as being unpleasant and uncomfortable and requiring excessive force during chewing. For this reason, it has been extremely difficult to form a thick thickness and achieve a good texture.

  An object of the present invention is to provide a potato-containing snack having a thick shape and a method for producing the same while maintaining a mouthfeel that is easy to chew and easy to chew.

  As a result of intensive research in view of the above problems, the present inventors have been able to easily mold even thick shapes by adding cellulose to the dough composition of the potato-containing snack, and It has been found that it is possible to provide a snack containing excellent chewability.

That is, the present invention is as follows.
[1] Contains a potato component and cellulose, and has a thickness of more than 2 mm.
The breaking stress when the measuring probe is pushed in at a speed of 1.5 mm / s with the Trigger Force set to 15 g when the surface is placed on the horizontal surface so that the surface with the lowest height faces the stage of the texture analyzer. Is a potato-containing snack, characterized in that it is 400 gf or more and 5,000 gf or less.
[2] The potato-containing snack of [1], wherein the breaking stress per thickness in the thinnest part is 200 gf / mm or more.
[3] 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 dough composition contains 10% by mass or more of potato components and 0.01% by mass or more of cellulose,
When the thickness is more than 2mm and the surface is the lowest when it is installed on the horizontal surface, it is installed so that it faces the stage of the texture analyzer, the trigger force is 15g, and the speed is 1.5mm / s. A method for producing a potato-containing snack, comprising producing a potato-containing snack having a breaking stress of 400 gf or more and 5,000 gf or less when the measurement probe is pushed in.
[4] The method for producing a potato-containing snack according to the above [3], wherein the breaking stress per thickness in the thinnest portion of the potato-containing snack to be produced is 200 gf / mm or more.
[5] The method for producing a potato-containing snack according to [3] or [4], wherein the cellulose raw material includes a complex of cellulose and a water-soluble polysaccharide.
[6] 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 method for producing a potato-containing snack of [5], which is one or more selected.
[7] The method for producing a potato-containing snack according to [5] or [6], wherein the cellulose raw material further includes at least one selected from the group consisting of a starch hydrolyzate and a modified starch.
[8] The method for producing a potato-containing snack according to [7], wherein the starch hydrolyzate is dextrin.

  According to the present invention, even a shape having a thickness of more than 2 mm can be molded without being deformed, and a savory snack that is excellent in ease of throating and chewing can be provided.

The potato-containing snack according to the present invention is a potato-containing snack that contains a potato component and cellulose and is molded to have a thickness exceeding 2 mm. In general, potato-containing snacks are often in the form of thin flakes, and if they are formed thick enough to eat, they tend to lose shape before and after cooking, making it difficult to maintain the desired shape. In addition, the mouthfeel tends to deteriorate, such as poor throatiness and difficulty in chewing. On the other hand, the potato-containing snack according to the present invention is easy to mold even if the thickness exceeds 2 mm by blending cellulose into the dough composition containing the potato component before cooking, after molding. Can maintain its shape before and after cooking, and also has good throatiness and ease of chewing during eating, and has an excellent texture.
The potato-containing snack according to the present invention will be described in detail below.

<Potato ingredient>
"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 component contained in the potato-containing snack according to the present invention may be a component derived from “potato”, and may be a potato raw material itself or a processed product of potato raw material. The potato ingredients from which the potato ingredients contained in the potato-containing snack according to the present invention are derived are not limited as long as they are edible, but potatoes and sweet potatoes are preferred because of their availability and ease of familiarity with taste. In addition, the potato component contained in the potato-containing snack may be raw (untreated) potato raw material or a dried product of potato raw material. 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 slices may be used as a potato component, and a dough composition may be prepared from a dried potato product and molded into a desired shape with a thickness exceeding 2 mm. As the potato component of the potato-containing snack according to the present invention, a dried product is preferable from the viewpoint of adjusting moisture of the dough and ease of storage.

<Amount of potato ingredients>
The compounding quantity with respect to the total preparation amount (the total amount including the water | moisture content before heat processing) of the potato component which contains the potato-containing snack which concerns on this invention is 10 mass% or more, 20 mass% or more is preferable and 30 mass% or more is more. preferable. As the said compounding quantity, 99 mass% or less is preferable, 80 mass% or less is more preferable, and 70 mass% or less is further more preferable. If the amount of the potato component is within the above range, it can be easily molded into a thick shape, and a potato-containing snack that can sufficiently taste the bonito flavor can be produced.

<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.

<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 snacks to be obtained are less likely to feel rough when eaten and tend to have excellent throatiness.

<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.

  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).

<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 measured by the above method 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 Tokushu Kika Kogyo Co., Ltd., “MARK” is used in a 25 ° C. atmosphere. 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 aqueous cellulose dispersion used as a raw material in the present invention is preferably smaller than 50 μm, more preferably 30 μm or less, further preferably 15 μm or less, and particularly preferably 11 μm or less. preferable. The lower limit of the average particle diameter is not particularly set, but is preferably 1 μm or more. If the cellulose has an average primary particle size within the above-mentioned range, it is easy to disperse uniformly when blended with the contained snack. It is hard to feel and the throat is good. In the case where cellulose having an average particle diameter of more than 12 μm as a raw material is used as a raw material, a method in which the aqueous dispersion is adjusted 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 size is carried out by using cellulose as an aqueous suspension having 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). The cumulative 50% particle diameter in the volume frequency particle size distribution obtained by the laser diffraction method is referred to as “average particle diameter of the aqueous cellulose dispersion” as described above. For the aqueous dispersion, weigh the sample and pure water into a 2L SUS beaker so that the solids concentration is 1% and the total amount of the dispersion is 1,500 mL, and a general-purpose stirrer blade cross (radius 35 mm) is attached. Then, using a propeller 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 potato component, and more effectively suppress cracking due to impact during transportation of the potato-containing snack that is obtained. .

  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 easy to complex with cellulose, and the resulting crystalline cellulose composite has high suspension stability, but it is easy to mix evenly with ingredients and other raw materials, and it wants to have an excellent feeling of throatiness. Can also be produced.

  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.

<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 rice components, 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 the modified starch, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, acetate starch, hydroxyalkylated phosphate crosslinked starch, hydroxyalkylated starch, phosphate 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.

<Amount of cellulose blended>
The blending amount of the potato-containing snack according to the present invention relative to the total charged amount of cellulose (total amount including moisture before heat treatment) is 0.01% by mass or more, preferably 0.1% by mass or more, and 0.3% by mass. % Or more is more preferable, and 0.5 mass% or more is more preferable. As the said compounding quantity, 20 mass% or less is preferable, 10 mass% or less is more preferable, and 5 mass% or less is further more preferable. If the cellulose blending amount is within the above range, the moldability can be imparted and the mouthfeel can be easily chewed and chewable without adversely affecting the mouthfeel such as roughness.

<Other ingredients in potato-containing snacks>
The potato-containing snack may contain potato components, cellulose raw materials, and other components other than 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.

<Shape of potato-containing snack>
The shape of the potato-containing snack according to the present invention is not particularly limited as long as the thickness is more than 2 mm, and any shape may be used. Examples of the shape of the potato-containing snack according to the present invention include a rod shape (cube, rectangular parallelepiped, etc.), a columnar shape, a cone shape, a polygonal column shape (triangular prism etc.), and a polygonal pyramid shape (triangular pyramid etc.). These shapes may be straight on one side, may form a curve, may have a flat surface, or may have a curved surface.

<Thickness of potato-containing snack>
The thickness of the potato-containing snack can be measured by the following method. A potato-containing snack and a horizontal measurement surface (measurement horizontal plane) are prepared, the potato-containing snack is placed on the measurement horizontal plane, and the height (length) of the vertical method from the measurement horizontal plane is measured. The measurement can be performed using a measuring instrument such as a caliper, a ruler, or a scale. With this method, the same operation is performed on all the surfaces to measure the height of each surface, and the lowest height is defined as the “thickness” of the potato-containing snack. The surface having the lowest height is referred to as a “thickness measuring surface”. In addition, when the contained snack has a curved surface, it is possible to measure the height from the horizontal surface after placing it so that at least a part of the curved surface is in contact with the horizontal surface for measurement and fixing it as necessary. it can. At this time, the curved surface of the potato-containing snack is brought into contact with the measurement horizontal plane so that the height from the measurement horizontal plane is the lowest.

  For example, when the potato-containing snack has a quadrangular prism shape, the potato-containing snack is placed so as to face the measurement horizontal plane with respect to the x-, y-, and z-axis directions (bottom surface, side surface) of the potato-containing snack. Measure the height as follows. The smallest value among the measured values obtained is the thickness of the potato-containing snack. When the potato-containing snack has a cylindrical shape, the circular surface (bottom surface) is placed so that it faces the horizontal surface for measurement, and the circular surface is perpendicular to the horizontal surface for measurement. The height of the case is measured, and the lower one of the two becomes the thickness of the potato-containing snack. Here, when the circular surface is placed perpendicular to the measurement horizontal plane, the diameter of the circle is defined as the height from the measurement horizontal plane. In the case of this measurement method, in the case of a hollow shape, the measurement is performed in the same manner as the shape in which the hollow portion is filled. For example, if the snack containing dough has a donut shape, the height when the circular surface is placed so as to face the measurement horizontal plane and the case where the circular surface is placed perpendicular to the measurement horizontal plane The diameter of the diameter is compared, and the shorter one is defined as the thickness of the potato-containing snack.

  The thickness of the potato-containing snack according to the present invention is preferably 3 mm or more, and more preferably 4 mm or more. As the thickness is increased, it becomes more difficult to mold the potato-containing snack and the texture tends to deteriorate, so that the effects of the present invention can be further achieved. The thickness of the potato-containing snack according to the present invention is not particularly limited as an upper limit, but is preferably 300 mm or less, more preferably 100 mm or less, from the viewpoint of ease of cooking and eating at the time of prototyping. Preferably, it is 50 mm or less.

<Method for adding cellulose in potato-containing snack>
The potato-containing snack according to the present invention may be produced by any method as long as the potato ingredient and the cellulose raw material are used as raw materials and the thickness exceeds 2 mm. The order of mixing the potato component and the cellulose raw material is not particularly limited, and when mixing the potato component and other components, the cellulose may be added together, and after the cellulose is added to the potato component in advance, it is combined with the other components. Alternatively, cellulose may be blended after blending the potato component and other components. Since the blending effect of cellulose is more easily obtained, a method of mixing cellulose with potato components before cooking is preferable.

<Breaking stress of potato-containing snack>
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, Trigger force set to 15 g, Test speed set to 0.5 mm / s, Distance set to 5 mm. 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. At this time, the measurement sample is set and measured so that the surface corresponding to the thickness measurement surface (the surface having the lowest height when installed so as to face the measurement horizontal surface) faces the stage. In the present invention and the specification of the present application, the breaking stress means a peak stress (stress when breaking a measurement sample) in the distance-stress curve obtained by the above measurement. When multiple peaks are detected, the maximum value is defined as the breaking stress.

  The value of the breaking stress of the potato-containing snack is preferably 400 gf or more, more preferably 600 gf or more, and further preferably 1,000 gf or more. The upper limit of the stress is preferably 20,000 gf or less, more preferably 10,000 gf or less, further preferably 5,000 gf or less, and particularly preferably 3,000 g or less. This is because if the stress value of the potato-containing snack is within the above range, a good chewing feeling can be provided.

<Breaking stress per thickness>
The breaking stress per unit thickness of the rice-containing snack according to the present invention (thickness to stress ratio) was set such that the measurement sample was set so that the surface corresponding to the thickness measurement surface faces the stage, and the measurement probe was Breaking stress [gf which becomes the maximum value of the peak detected on the distance-stress curve when the pressure is controlled to be 15 mm and then 5 mm is pressed at a speed of 0.5 mm / s. ] Is divided by the thickness [mm]. That is, it means the breaking strength per 1 mm thickness at the thinnest part of the contained snack, and can be calculated by the following formula.

[Breaking stress per thickness (gf / mm)] = [breaking stress (gf)] / [thickness (mm)]

  The breaking stress per thickness of the rice-containing snack according to the present invention is preferably 200 gf / mm or more, more preferably 300 gf / mm or more, and further preferably 350 gf / mm or more. The upper limit of the breaking stress per thickness is preferably 2000 gf / mm or less, more preferably 1500 gf / mm or less, and further preferably 1000 gf / mm or less. This is because if the breaking stress per thickness of the potato-containing snack is within the above range, a good squeezing feeling can be given.

<Method for producing potato-containing snack>
When a dried product is used as a potato ingredient, the potato-containing snack according to the present invention is produced by, for example, a dough production process for producing a dough composition including a dried potato ingredient and a cellulose raw material, and the dough production 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 the dough production process, the dough composition is produced by mixing potato ingredients, cellulose raw materials, and water. First, the cellulosic ingredient and water may be mixed, and then the cellulose raw material may be added together with the other ingredients. After mixing the ginger ingredient, water and other ingredients, the cellulose raw material may be added, and all the ingredients are mixed together. May be added and kneaded. 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, potato components and other components may be added to and mixed with the aqueous cellulose dispersion. In the kneading stage of each raw material, it is easier to exert effects such as moldability, feeling of squeezing, and chewing feeling when cellulose is dispersed in the dough containing the potato component.

  Next, the manufactured dough composition is molded into a desired shape so that the thickness of each side exceeds 2 mm. 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 shape using a roller or the like, it may be cut out or cut into a desired shape, and molded using an extruder or a mold. May be. 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 cellulosic snack containing the cellulose raw material is, for example, heat-treated after attaching the cellulose raw material to the surface of the material to be cut to a thickness exceeding 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 applying an aqueous dispersion of cellulose. Unlike the manufacturing method in which the cellulose raw material is attached only to the surface of the snack containing no potato, the manufacturing method of the potato-containing snack according to the present invention thinly forms a dough composition in which the potato ingredient 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.

<Thickness of potato-containing snack>
In the following examples, the thickness of the potato-containing snack was measured as follows. First, a potato-containing snack and a measurement horizontal plane were prepared, one surface with the potato-containing snack was placed so as to face the measurement horizontal plane, and the vertical height thereof was measured using a caliper.
For the one formed in a rectangular parallelepiped shape, the same operation was performed on three surfaces in the x-, y-, and z-axis directions, respectively, and the surface with the lowest height was determined as the thickness measurement surface. The determined thickness measurement surface is placed so as to face the measurement horizontal surface, the height in the vertical direction is measured with a ruler, the scale is visually read at five places, and the average value is the thickness of the snack containing potato. As described.
About what was shape | molded in the cube shape, after confirming that there was no difference about each three surfaces, measured five places with the ruler, read the scale visually, and described the average value as the thickness of the said potato containing snack.
For cylindrical molded ones, place the circular surface so that it faces the measurement horizontal surface, or place the circular surface so that it is perpendicular to the measurement horizontal surface, measure the height of each, The surface with the lowest height was determined as the thickness measurement surface. The determined thickness measurement surface is placed so as to face the measurement horizontal surface, the vertical height is measured with 5 or a predetermined rule, the scale is visually read, and the average value is the thickness of the potato-containing snack As described.

<Breaking stress of potato-containing snack>
In the following examples, a texture analyzer (TA.XT plus type, measurement jig: HDP / 3DP, temperature: 25 ° C., Mode: Measurement Force in compression, Option: Return to start speed, 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). At this time, the measurement sample was set so that the surface corresponding to the thickness measurement surface faces the stage, and the measurement probe was pushed in such a way as to contact the apex of the measurement sample, and the breaking stress (gf) was measured. The measurement was performed on a total of 5 samples, and the average value was adopted. By this measurement, the breaking stress at the thinnest portion of the potato-containing snack can be measured.

<Breaking stress per thickness of potato-containing snack>
In the following examples, the breaking stress per unit thickness of the potato-containing snack (stress per 1 mm thickness) is the rupture stress [gf] at the thinnest portion of the cocoon-containing snack to be obtained by the above method. It calculated by the following formula | equation using the value of thickness [mm].

[Breaking stress per thickness (gf / mm)] = [breaking stress (gf)] / [thickness (mm)]

<Moldability of potato-containing snacks (during molding)>
In the following examples, the moldability (at the time of molding) of the potato-containing snack was evaluated. Three steps (○: excellent formability (shape can be maintained), △: slightly good formability, x: formability, when forming into a desired shape at the time of molding and standing for 30 minutes. Was bad).

<Formability of potato-containing snack (after cooking)>
In the following examples, the moldability (after cooking) of potato-containing snacks was evaluated. Specifically, it is molded into a desired shape at the time of molding, and based on the shape of the potato-containing snack after cooking, there are three levels for ease of molding of the potato-containing snack (○: excellent moldability (maintain shape) ): Δ: moldability is slightly superior, x: moldability is poor).

<Feeling of potato-containing snacks>
In the following examples, the feeling of throatiness of potato-containing snacks was evaluated. Specifically, the texture of the potato-containing snack after cooking was evaluated in three stages (◯: good throat, Δ: slightly good throat, poor: throat feel). When the throat is swallowed, it means that when the swallow is swallowed, the snack containing the potatoes passes smoothly through the throat without being caught.

<Mastication of potato-containing snacks>
In the following examples, the chewing feeling of potato-containing snacks was evaluated. Specifically, the texture of the potato-containing snack after cooking was evaluated in three stages (◯: easy to chew, Δ: slightly chewable, ×: difficult to chew). Chewing feeling means the presence or absence of fatigue of the jaw when chewing. In other words, being easy to chew means being able to chew without feeling fatigue of the jaw.

[Example 1]
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.

<Manufacture of potato-containing snacks>
Next, a potato-containing snack was prepared. Formulation is 5.0 g of cellulose composite A, 250.0 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 rectangular parallelepiped shape so that the thickness was 2.3 mm and the length was 50 mm, and a contained snack was prepared even when this was oiled with rapeseed oil at 170 ° C. for 80 seconds.

  The average rupture stress of the obtained five potato-containing snacks was 528 gf, the rupture stress per thickness was 229 gf / mm, the moldability during molding was ◯, the moldability after cooking was ◯, and the throat feeling was △ The chewing feeling was Δ.

[Example 2]
A potato-containing snack was prepared and evaluated in the same manner as in Example 1 except that it was molded into a rectangular parallelepiped shape having a thickness of 3.2 mm and a length of 50 mm.
The average rupture stress of the resulting five potato-containing snacks was 744 gf, the rupture stress per thickness was 233 gf / mm, the moldability during molding was ◯, the moldability after cooking was ◯, and the throat feeling was △ The chewing feeling was ○.

[Example 3]
A potato-containing snack was prepared and evaluated in the same manner as in Example 1 except that it was molded into a rectangular parallelepiped shape with a thickness of 4.1 mm and a length of 50 mm.
The average rupture stress of the obtained five potato-containing snacks was 1628 gf, the rupture stress per thickness was 397 gf / mm, the moldability during molding was ◯, the moldability after cooking was ◯, and the feeling of throatiness was ◯ The chewing feeling was ○.

[Example 4]
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 composite B.

A potato-containing snack was prepared and evaluated in the same manner as in Example 3 except that the cellulose composite B was used as the cellulose.
The average rupture stress of the obtained five potato-containing snacks was 1880 gf, the rupture stress per thickness was 459 gf / mm, the moldability during molding was ◯, the moldability after cooking was △, and the feeling of throatiness was ◯ The chewing feeling was ○.

[Example 5]
A potato-containing snack was prepared and evaluated in the same manner as in Example 3 except that the commercially available crystalline cellulose “Theola ST-100” was used as the cellulose.
The average rupture stress of the five potato-containing snacks obtained was 2285 gf, the rupture stress per thickness was 557 gf / mm, the moldability during molding was Δ, the moldability after cooking was ○, and the feeling of throatiness was ○ The chewing feeling was ○.

[Example 6]
A potato-containing snack was prepared and evaluated in the same manner as in Example 1 except that it was molded so as to be a cube having one side of 43 mm.
The average breaking stress of the resulting five potato-containing snacks was 15351 gf, the breaking stress per thickness was 357 gf / mm, the moldability at the time of molding was ○, the moldability after cooking was ○, and the feeling of throatiness was ○ The chewing feeling was Δ.

[Example 7]
A potato-containing snack was prepared and evaluated in the same manner as in Example 1 except that it was molded so as to have a cube shape with one side of 54 mm.
The average rupture stress of the resulting five potato-containing snacks was 15606 gf, the rupture stress per thickness was 289 gf / mm, the moldability during molding was ◯, the moldability after cooking was ◯, and the throat feeling was △ The chewing feeling was Δ.

[Example 8]
A potato-containing snack was prepared and evaluated in the same manner as in Example 1 except that the amount of potato flakes was 60 g, and the potato flakes were molded so as to have a rectangular parallelepiped shape with a thickness of 2.3 mm and a length of 50 mm.
The average rupture stress of the resulting five potato-containing snacks was 574 gf, the rupture stress per thickness was 264 gf / mm, the moldability during molding was ◯, the moldability after cooking was ◯, and the throat feeling was △ The chewing feeling was Δ.

[Example 9]
A potato-containing snack was prepared in the same manner as in Example 1 except that the blending amount of the cellulose composite A was 0.1 g, and was molded into a rectangular parallelepiped shape with a thickness of 4.1 mm and a length of 50 mm. evaluated.
The average rupture stress of the resulting five potato-containing snacks was 873 gf, the rupture stress per thickness was 213 gf / mm, the moldability during molding was Δ, the moldability after cooking was Δ, and the throat feeling was ○ The chewing feeling was ○.

[Example 10]
A potato-containing snack was prepared and evaluated in the same manner as in Example 9 except that the amount of cellulose composite A was 1.0 g.
The average rupture stress of the obtained five potato-containing snacks was 1286 gf, the rupture stress per thickness was 313 gf / mm, the moldability during molding was ◯, the moldability after cooking was △, and the feeling of throatiness was ◯ The chewing feeling was ○.

[Example 11]
A potato-containing snack was prepared and evaluated in the same manner as in Example 3 except that the commercially available powdered cellulose “KC Flock W-400G” was used as the cellulose.
The average breaking stress of the resulting five potato-containing snacks was 1087 gf, the breaking stress per thickness was 265 gf / mm, the moldability at the time of molding was Δ, the moldability after cooking was Δ, and the feeling of throatiness was Δ The chewing feeling was Δ.

[Comparative Example 1]
Example 1 except that the amount of cellulose composite A was 5.0 g, the amount of potato flakes was 40 g, and the molded product was formed into a rectangular parallelepiped shape with a thickness of 4.1 mm and a length of 50 mm. Thus, potato-containing snacks were prepared and evaluated.
The average breaking stress of the resulting five potato-containing snacks was 320 gf, the breaking stress per thickness was 128 gf / mm, the moldability at the time of molding was Δ, the moldability after cooking was Δ, and the feeling of throat was x The chewing feeling was x.

[Comparative Example 2]
A potato-containing snack was prepared and evaluated in the same manner as in Example 1 except that cellulose was not blended.
The average rupture stress of the obtained five potato-containing snacks was 1650 gf, the rupture stress per thickness was 402 gf / mm, the moldability at the time of molding was x, the moldability after cooking was x, and the throat feeling was △ The chewing feeling was Δ.

  The potato-containing snack of Comparative Example 2 containing no cellulose was inferior in moldability during molding or after cooking. Although the potato-containing snack of Comparative Example 1 in which the blending amount of the potato component in the dough composition before cooking was less than 10% by mass was improved in formability compared to the potato-containing snack of Comparative Example 2, The breaking stress was small, and the feeling of throatiness and chewing was inferior. On the other hand, the amount of the potato component in the dough composition before cooking is 10% by mass or more, the amount of cellulose is 0.01% by mass, and the breaking stress in the thinnest part is 400 gf or more. Yes, the potato-containing snacks of Examples 1 to 11 having a breaking stress per thickness of 200 gf / mm have good moldability at the time of molding or after cooking, even though the thickness exceeds 2 mm, and Both throatiness and chewing feeling were excellent.

  Moreover, from the comparison of the potato-containing snacks of Examples 3, 9, and 10 having different cellulose blending amounts, it was found that the larger the cellulose blending amount, the better the moldability and the slick feeling contained. . Furthermore, since the potato-containing snacks of Examples 3 and 4 have a better moldability and heat-feel before cooking than the potato-containing snacks of Examples 5 and 11, more water-soluble than the cellulose alone. It turned out that the compounding property with saccharide | sugar can improve the moldability before heat-cooking and a feeling of stuffiness more. In addition, the potato-containing snack of Example 3 in which a mixture of a cellulose complex of a water-soluble polysaccharide and a starch hydrolyzate, a starch hydrolyzate, and a modified starch was blended with the water-soluble polysaccharide and the starch hydrolyzate. The moldability after cooking was better than the potato-containing snack of Example 4 in which the cellulose composite was blended.

  The potato-containing snack of the present invention can be suitably used in the field of potato-containing snacks that are thick and have a texture.

Claims (8)

Contains potato ingredients and cellulose, has a thickness of more than 2 mm,
The breaking stress when the measuring probe is pushed in at a speed of 1.5 mm / s with the Trigger Force set to 15 g when the surface is placed on the horizontal surface so that the surface with the lowest height faces the stage of the texture analyzer. Is a potato-containing snack, characterized in that it is 400 gf or more and 5,000 gf or less.   The potato-containing snack according to claim 1, wherein the breaking stress per thickness at the thinnest portion is 200 gf / mm or more. 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 dough composition contains 10% by mass or more of potato components and 0.01% by mass or more of cellulose,
When the thickness is more than 2mm and the surface is the lowest when it is installed on the horizontal surface, it is installed so that it faces the stage of the texture analyzer, the trigger force is 15g, and the speed is 1.5mm / s. A method for producing a potato-containing snack, comprising producing a potato-containing snack having a breaking stress of 400 gf or more and 5,000 gf or less when the measurement probe is pushed in.   The method for producing a potato-containing snack according to claim 3, wherein the breaking stress per thickness in the thinnest portion of the potato-containing snack to be produced is 200 gf / mm or more.   The manufacturing method of the potato containing snack of Claim 3 or 4 with which the said cellulose raw material contains the composite_body | complex of a cellulose and water-soluble polysaccharide.   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 5 which is 1 or more types.   The manufacturing method of the potato containing snack of Claim 5 or 6 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 7, wherein the starch hydrolyzate is dextrin.