JP2793763B2 - Sweet potato chips manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a sweet potato flavored snack food having excellent texture and flavor.

[0002]

2. Description of the Related Art A method for producing a snack food using a plurality of types of starch materials has been well known. For example, a plurality of starch-based dough sheets having a large puffing power and a plurality of starch-puffing sheets having a large puffing power by adjusting the types and mixing ratios of starchy raw materials such as rice, flour, corn, potato, and sweet potato, the degree of gelatinization, and the thickness of the sheet. After adjusting a small starchy dough sheet, and then superposing this starchy dough sheet and forming it into a predetermined shape,
A method of baking this molded dough by frying (for example,
No. 3-313544), rice flour, wheat flour, barley flour and other cereal flours, wheat starch, potato starch, corn starch, sweet potato starch and other starches and seafood are kneaded with a biaxial or more extruder, pressurized, There is a method of extruding and expanding by heating (JP-A-1-39978).

[0003] However, the above-mentioned known methods only list rice, flour, corn, potato, sweet potato, etc. as starchy raw materials, and combine specific starchy raw materials such as sweet potato flour and rice flour. Thus, there is no known method of obtaining a snack food that makes full use of the sweet potato flavor.

[0004] On the other hand, as a snack food that utilizes sweet potato flavor and is coated with candy, there is known one in which sliced sweet potato is fried and coated with candy. However, although the snack had a sweet potato flavor, its texture was very hard, so it was not possible to taste a light texture.
Also, it was very hard to eat for people with bad teeth.

[0005] The inventors of the present invention used sweet potatoes and rice to make chips having a light texture using the expanding power of rice while utilizing the flavor of sweet potatoes, and to coat the chips with candy. It has been found that it is possible to impart a crispy feeling and sweetness of candy to the texture of the food and to reduce damage to the chips.

The gist of the present invention completed on the basis of these findings is that sweet potato flour and rice flour are mixed with water, then heat-molded, dried and deep-fried, then crushed candy is attached thereto, and There is provided a method for manufacturing sweet potato chips, characterized in that the candy is melted by heating in an oven.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a completely new snack food having a crisp, crisp, light texture while making full use of the sweet potato flavor.

[0008]

The present invention uses sweet potato flour and rice flour as main raw materials. These main ingredients are mixed with water, but sweet potato flour mainly gives sweet potato flavor.Rice flour improves the expansion during frying and also serves as a binder for forming sweet potato chips by heating after mixing with water. It fulfills.

Therefore, the mixing ratio of sweet potato flour to rice flour is preferably 8: 2 to 2: 8 by weight. If the amount of the sweet potato flour is too large, it becomes powdery, browning is likely to occur, and the flavor of the potatoes becomes strong, causing bitterness. Conversely, if the amount of rice flour is too large, the texture will be sticky and sticky to the teeth, and the flavor of the potato will be weak and featureless. In addition, at the time of mixing the sweet potato flour and the rice flour with water, a coloring matter, a fragrance and the like may be appropriately added.

Next, sweet potato flour and rice flour are mixed with water to form a dough. The amount of water added is preferably 35 to 45% by weight based on the sweet potato flour and rice flour. As a result of this water mixing, the rice flour is made to become sticky by heating, as described above, and serves as a binder for the sweet potato flour.

If the amount of water is too large, the dough after heating becomes difficult to form, and the sheet becomes uneven. Conversely, if the amount is too small, pregelatinization cannot be sufficiently performed by heating, and the finished texture becomes powdery and poorly melted in the mouth.

Next, the dough obtained by mixing with water is heated and molded. Examples of the method of heat molding include, for example, a method in which a dough is put into an extruder, and a material that has been kneaded in an extruder is extruded from a die into an appropriate shape and molded, and a dough is put in an extruder and kneaded in an extruder. After extruding the product into a sheet from a die, punching it out and molding it, after dough is steamed in a kettle,
There is a method of punching and molding a sheet-shaped material, and the like. In any case, the starch in the dough is substantially pregelatinized at the stage of the thermoforming. Therefore,
As the processing conditions, for example, in the case of an extruder, a condition of 80 to 180 ° C. for 10 to 180 seconds can be exemplified. Further, in the case of a kneading method other than the extruder, a condition of 80 to 180 ° C. for 3 to 60 minutes can be exemplified.

When the dough is formed into a sheet, the sheet thickness is 0.7 to 1.5 mm, more preferably 1.0 to 1.5 mm.
It is more preferable to make the thickness 1.2 mm from the viewpoint of the texture of the chips. If the sheet thickness is too thin, it will be easy to be damaged, and if the sheet thickness is too thick, not only will it be difficult to obtain a light texture,
The oiliness of the frying comes out.

Thereafter, the molded product is dried and then subjected to a frying treatment. The reason why the molded product is dried here is to improve the swelling so that the texture is crisp and light.
Therefore, the moisture content of the molded product after drying is preferably 7 to 12% by weight. If you meet this condition,
Any drying method may be used, and examples thereof include hot air drying, far-infrared heating, and microwave heating.

After drying, the molded product is fried to expand the molded product, and the crushed candy is attached to the expanded product.
In this sticking treatment of candy, there is no particular limitation as long as the crushed candy can be attached to the surface or the entire surface of the puffed material after frying, but sprinkling the crushed candy on the puffed product after frying, or frying For example, a method of putting the puffed material later into crushed candy can be exemplified.

The candy used has a melting point of 40-12.
It is desirable to use one at 0 ° C, preferably 50-80 ° C. When a candy having a low melting point is used, the candy is easily melted, and as a result, it may be difficult to sprinkle or handle during storage. On the other hand, when candy having a high melting point is used, not only does a large amount of heat be required to melt the candy, but also the problem that the expanded material is scorched easily occurs.

The particle size of the ground candy can be 850 μm pass, 25 μm on, preferably 600 μm pass, 63 μm on, more preferably 300 μm pass, 106 μm on. . As a result, the candy can be sufficiently melted in a short time,
It becomes possible to spread the candy melted almost uniformly on the surface or the entire surface of the expanded material.

After the pulverized candy is attached to the puffed material, it is heated in an oven to melt the candy attached to the puffed material. Therefore, the heating temperature of the oven needs to be higher than the melting temperature of candy. Specifically, at 180 to 280 ° C for 5 to 30 seconds, preferably at 200 to 250 ° C for 10 to 10 seconds.
The heating condition in the oven for 25 seconds can be shown. If this temperature is too low, the candy does not melt sufficiently and remains on the puffed material, making it impossible to obtain a crisp texture. Conversely, if this temperature is too high, not only the candy is carbonized and taste is not favorable,
The swelling itself will also burn.

[0019]

Example 1 600 parts of sweet potato flour, 400 parts of rice flour, 50 parts of purple sweet potato flour and 400 parts of water were mixed, and then kneaded with an extruder at 110 ° C. for 1 minute.
After that, the sheet thickness is 1.1 to 1.2m with a corrugated roll.
After being rolled into a m-shaped sheet, it was punched and formed into an oval shape of 55 mm × 40 mm. Thus, the obtained molded product was heated at 80 ° C.
After performing a drying treatment under a condition of a relative humidity of 30% for 50 minutes to a water content of about 10% by weight, frying was performed at 180 ° C. for 20 seconds to obtain a puffed product.

The pulverized candy was adhered to the puffed material thus obtained, and then heated in an oven at 230 ° C. for 20 seconds to melt the candy. The sweet potato chips obtained in this way have a light texture while utilizing the flavor of the sweet potato, and the texture of the chips is given a crispy and sweet sweetness to the texture of the chips by the candy coating, Both were excellent. Also,
Chips were hardly damaged during transportation.

[0021]

Example 2 800 parts of sweet potato flour, 200 parts of rice flour, 50 parts of purple sweet potato flour, and 430 parts of water were mixed and then kneaded with an extruder at 110 ° C. for 1 minute.
After that, the sheet thickness is 0.9-1.0m with corrugated roll
After being rolled into a m-shaped sheet, it was punched and formed into an oval shape of 55 mm × 40 mm. Thus, the obtained molded product was heated at 80 ° C.
After a drying treatment was performed at a relative humidity of 30% for 60 minutes to a water content of about 10% by weight, the oil was fried at 180 ° C. for 20 seconds to obtain a puffed product.

After the crushed candy was adhered to the puffed material thus obtained, the candy was melted by heating in an oven at 230 ° C. for 20 seconds. The sweet potato chips obtained in this way have a light texture while utilizing the flavor of the sweet potato, and the texture of the chips is given a crispy and sweet sweetness to the texture of the chips by the candy coating, Both were excellent. Also,
Chips were hardly damaged during transportation.

[0023]

According to the method of the present invention, while utilizing the sweet potato flavor by using the sweet potato, the swelling power of rice is used to make light-textured chips, and this is coated with candy. The crisp texture and sweetness of the candy can be imparted to the texture of the chips, and the damage to the chips can be reduced.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-53-66454 (JP, A) JP-A-62-91159 (JP, A) JP-A-63-79571 (JP, A) 95759 (JP, A) JP-A-48-8955 (JP, A) JP-A-63-313544 (JP, A) JP-A-64-39978 (JP, A) JP-B-49-31101 (JP, B1) (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/212-1/218

Claims (5)

(57) [Claims] The present invention is characterized in that sweet potato flour and rice flour are mixed with water, heat-molded, dried and fried, adhered with crushed candy, and then heated in an oven to melt the candy. Sweet potato chips manufacturing method. 2. The mixing ratio of sweet potato flour to rice flour is 8: 2.
The method for producing sweet potato chips according to claim 1, wherein the ratio is ８2: 8. 3. The method for producing sweet potato chips according to claim 1, wherein the amount of water is 35 to 45% by weight based on the powder consisting of sweet potato flour and rice flour. 4. The molded product before frying has a moisture content of 7-12.
2. The method for producing sweet potato chips according to claim 1, wherein the amount is weight%. 5. The method for producing sweet potato chips according to claim 1, wherein the sheet thickness of the molded product before drying and frying is 0.7 to 1.5 mm.