JP3311145B2 - Manufacturing method of molded potato chips - Google Patents
Manufacturing method of molded potato chipsInfo
- Publication number
- JP3311145B2 JP3311145B2 JP13162294A JP13162294A JP3311145B2 JP 3311145 B2 JP3311145 B2 JP 3311145B2 JP 13162294 A JP13162294 A JP 13162294A JP 13162294 A JP13162294 A JP 13162294A JP 3311145 B2 JP3311145 B2 JP 3311145B2
- Authority
- JP
- Japan
- Prior art keywords
- potato chips
- potatoes
- potato
- raw materials
- producing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013606 potato chips Nutrition 0.000 title claims description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 27
- 244000061456 Solanum tuberosum Species 0.000 claims description 77
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 77
- 235000012015 potatoes Nutrition 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 29
- 239000003921 oil Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 229920000881 Modified starch Polymers 0.000 claims description 13
- 239000003925 fat Substances 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 3
- 235000013575 mashed potatoes Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 6
- 238000004904 shortening Methods 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000010304 firing Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- QNRATNLHPGXHMA-XZHTYLCXSA-N (r)-(6-ethoxyquinolin-4-yl)-[(2s,4s,5r)-5-ethyl-1-azabicyclo[2.2.2]octan-2-yl]methanol;hydrochloride Chemical compound Cl.C([C@H]([C@H](C1)CC)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OCC)C=C21 QNRATNLHPGXHMA-XZHTYLCXSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 241000282806 Rhinoceros Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
Description
【０００１】[0001]
【産業上の利用分野】本発明は、成形ポテトチップの製
造方法に関するものである。さらに詳細には、本発明
は、油脂を含有するドウ生地を圧延成形し、焼成するこ
とにより、従来行われている油揚げ工程を採用すること
なく、成形ポテトチップを製造する方法に関するもので
ある。The present invention relates to a method for producing molded potato chips. More specifically, the present invention relates to a method for producing molded potato chips by rolling and shaping dough containing oils and fats without employing a conventional frying process.
【０００２】[0002]
【従来の技術】従来、ポテトチップは、生の馬鈴薯を薄
くスライスして、十分に火が通るまで油で揚げることに
よって作られていた。しかしこのタイプの製品は一般的
に、フライ中に原料馬鈴薯の水分が油に置換されてしま
うために、約３５％前後という高い油含有量を有する製
品になるものであった。現在市販されている成形ポテト
チップとしては、乾燥ポテト（ポテトフレーク、ポテト
グラニュール等）に対して必要により澱粉や乳化剤等の
添加物、調味料等を加えた混合物を成形し、次いで油揚
げすることによって製造されているものが一般的であ
る。しかしながら、これらの最終製品も約３０％前後の
油含有量を有するものである。2. Description of the Related Art Conventionally, potato chips have been made by slicing raw potatoes thinly and frying them until the fire has passed. However, this type of product is generally a product having a high oil content of about 35% because the water in the raw potato is replaced by oil during frying. Currently available molded potato chips include a mixture of dried potatoes (potato flakes, potato granules, etc.) added with additives such as starch and emulsifiers, seasonings, etc. as necessary, and then fried. The ones manufactured by are common. However, these final products also have an oil content of around 30%.
【０００３】これに対して、油分を自由にコントロール
して、好ましい風味と食感を有するポテトチップを製造
するための技術開発を行うことが求められている。ま
た、乾燥ポテトを主原料とするポテトチップは、原料由
来のひなた臭があったり、生の馬鈴薯を使用するポテト
チップに比べて馬鈴薯本来の風味、味覚が劣っていると
いう欠点を有することも知られている。On the other hand, there is a need to develop a technology for producing potato chips having a favorable flavor and texture by freely controlling the oil content. It is also known that potato chips made mainly from dried potatoes have the disadvantage that they have a sunflower odor derived from the raw materials and that the original flavor and taste of potatoes are inferior to potato chips that use raw potatoes. Have been.
【０００４】上記の問題点を解決するための方法として
いくつか知られているので、以下に述べる。まず、主原
料として粉末ポテト、生ジャガイモを使用し、混合成形
後に焙焼または油揚げすることを特徴とする成形ポテト
チップの製造方法（特公昭６１−１３７８７号公報）が
知られている。しかしながら、この製造方法においては
原料として生ジャガイモを使用するために最終製品がエ
グ味、苦みを有するという欠点が生じている。また、上
記のような最終製品のエグ味、苦みといった欠点を除去
するための方法としては、主原料として加熱調理した馬
鈴薯とポテトフレークを使用して成形ポテトチップを製
造する方法（特開昭６２−６１５４０号公報）が知られ
ている。しかしながら、この方法は原料の成形後に油揚
げを行うために、前記したような高い油の含有量を有す
るという問題点がある。さらに、主原料としてのポテト
フレーク、αワキシスターチおよびショートニングを混
合し、圧延後、焼成することによってポテトスナックを
製造する方法（特公平３−１２８６９号公報）が知られ
ている。しかしながら、この方法は主原料としてポテト
フレーク、αワキシスターチ、ショートニングを使用す
るために、馬鈴薯本来の風味が弱く、また、焼成後にオ
イルスプレーによる味付けを行うために、製品へのしみ
込みが悪く、また食べる時に手が汚れるなどといった欠
点を有している。さらにαワキシスターチは非常にべた
つきやすいものであるために、使用に際しては、作業性
を確保する目的でいろいろな制約（例えば、低温、低水
分等）を受けるという欠点がある。There are several known methods for solving the above problems, which will be described below. First, a method for producing molded potato chips using powdered potatoes and raw potatoes as main raw materials and roasting or frying after mixing and molding (Japanese Patent Publication No. 61-13787) is known. However, in this production method, there is a disadvantage that the final product has an astringent taste and bitterness because raw potato is used as a raw material. Further, as a method for removing defects such as the astringency and bitterness of the final product as described above, a method for producing molded potato chips using potatoes and potato flakes cooked as main raw materials (Japanese Patent Application Laid-Open No. -61540) is known. However, this method has a problem that it has a high oil content as described above because frying is performed after the raw material is formed. Furthermore, a method of producing a potato snack by mixing potato flakes, α waxy starch, and shortening as main raw materials, rolling, and firing (Japanese Patent Publication No. 3-12869) is known. However, this method uses potato flakes, α waxy starch, and shortening as the main raw materials, so that the original flavor of potato is weak, and also, since it is seasoned by oil spraying after baking, penetration into the product is poor, and It has drawbacks such as dirty hands when eating. Further, since α-wax starch is very sticky, there is a drawback that, when used, it is subject to various restrictions (for example, low temperature, low moisture, etc.) for the purpose of ensuring workability.
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、馬鈴
薯の本来の風味および味覚を十分に有した成形ポテトチ
ップを製造することができ、かつ最終成形ポテトチップ
製品中における油の含有量を十分にコントロールするこ
とができる（特には、低い含有量の油を有するようにコ
ントロールすることができる）ような成形ポテトチップ
の製造方法を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to produce a molded potato chip having a sufficient potato flavor and taste, and to reduce the oil content in the final molded potato chip product. An object of the present invention is to provide a method for producing molded potato chips which can be sufficiently controlled (in particular, can be controlled to have a low oil content).
【０００６】[0006]
【課題を解決するための手段】上記の課題を解決するた
めに、本発明者らは、蒸かした馬鈴薯とバター等の油脂
は非常に相性が良いとの知見に基づき、主原料として乾
燥ポテト、加熱調理した馬鈴薯および油脂を用い、モチ
状のドウを得てから圧延成形し、焼成することによっ
て、馬鈴薯本来の風味および味覚を十分に有し、かつ油
の含有量がコントロールされた成形ポテトチップを製造
できることを見い出し、本発明を完成した。即ち、本発
明は、主原料としての乾燥ポテト、加熱調理した馬鈴薯
および油脂に必要に応じ加工デンプン、調味料を添加
し、混合し、モチ状のドウ生地を得てから圧延成形し、
焼成することを特徴とする成形ポテトチップの製造方法
を提供する。以下に本発明を詳細に説明する。本発明の
成形ポテトチップの製造方法においては、主原料として
乾燥ポテト、加熱調理した馬鈴薯（調理マッシュとも称
される）および油脂を使用し、その他に必要に応じて加
工デンプン、調味料、水等を添加する。Means for Solving the Problems To solve the above problems, the present inventors have found that steamed potatoes and butter and other fats and oils are very compatible with each other. Using cooked potatoes and fats and oils, a waxy dough is obtained, roll-formed, and then baked to form a potato chip having sufficient potato original flavor and taste, and a controlled oil content. And found that the present invention was completed. That is, the present invention, dried potatoes as the main raw material, processed starch, cooked potatoes and fats and oils as needed, add a seasoning, mix, roll-shaped to obtain a waxy dough,
A method for producing molded potato chips characterized by firing. Hereinafter, the present invention will be described in detail. In the method for producing molded potato chips of the present invention, dried potatoes, cooked potatoes (also called cooked mash) and oils and fats are used as main raw materials, and processed starch, seasonings, water, etc., if necessary. Is added.
【０００７】配合に使用する乾燥ポテトとしては、例え
ばポテトフレーク、ポテトグラニュールなど通常の成形
ポテトチップの製造において使用されているものが使用
できる。乾燥ポテトは、一般的には以下に述べる加水前
の原料全重量（以下において原料全重量とは加水前の原
料全重量を意味する。）に対して約３０〜約９０重量
％、好ましくは約４０〜約７０重量％の量のものが使用
される。加熱調理した馬鈴薯（調理マッシュ）とは、生
馬鈴薯のデンプンをα化させる目的で加熱調理し、裏ご
し加工によって得られたマッシュポテトが好ましい。ま
たさらに好ましくは、加熱調理によって生馬鈴薯のデン
プンを十分にα化させ、組織を軟化させ、苦み成分等を
減少させた後、裏ごし加工することによって得られるマ
ッシュポテトである。As the dried potato used in the compounding, for example, potato flakes, potato granules, and the like used in the production of ordinary molded potato chips can be used. The dried potato is generally used in an amount of about 30 to about 90% by weight, preferably about 30% by weight, based on the total weight of the raw material before water addition (hereinafter, the total weight of the raw material means the total weight of the raw material before water addition) described below. An amount of from 40 to about 70% by weight is used. The cooked potato (cooked mash) is preferably a mashed potato obtained by heating and cooking for the purpose of gelatinizing raw potato starch and flattening. More preferably, it is a mashed potato obtained by sufficiently gelatinizing raw potato starch by heating, softening the tissue, reducing bitter components and the like, and then flattening.
【０００８】加熱調理した馬鈴薯としては、例えば、ま
ず生の馬鈴薯を剥皮し、厚さ５〜２５ｍｍにスライスし
たものを蒸気、温水等で５〜６０分間加熱処理した後、
裏ごししたものが使用できる。ここで生の馬鈴薯を使用
するのではなく、馬鈴薯を加熱調理してから使用するの
は、デンプンをα化すること、組織を軟化すること、え
ぐ味および苦み成分を減少すること等を目的としている
ことから、生の馬鈴薯を５〜３０ミリ角位のサイの目に
切断したり、マイクロウェーブ等の装置を併用すること
も可能である。加熱調理した馬鈴薯（調理マッシュ）
は、一般的には原料全重量に対して約０．１〜約６０重
量％、好ましくは約２０〜約５０重量％の量のものが使
用される。また、乾燥ポテトと加熱調理した馬鈴薯との
配合比は使用する乾燥ポテトの種類等に応じて適宜調節
することができるが、一般的には乾燥ポテト／加熱調理
した馬鈴薯の重量比率が約９９．９／０．１〜約４０／
６０、好ましくは約８０／２０〜約４０／６０の範囲に
なるように配合される。As the cooked potatoes, for example, raw potatoes are first peeled, sliced to a thickness of 5 to 25 mm, and heat-treated with steam, warm water or the like for 5 to 60 minutes.
You can use the one that has been filtered. Here, instead of using raw potatoes, potatoes are used after heating and cooking, for the purpose of gelatinizing starch, softening tissue, reducing astringency and bitter components, etc. Therefore, it is also possible to cut raw potatoes into 5 to 30 mm square rhinoceros or to use a device such as microwave. Cooked potatoes (cooked mash)
Is generally used in an amount of about 0.1 to about 60% by weight, preferably about 20 to about 50% by weight, based on the total weight of the raw materials. The mixing ratio of the dried potatoes and the cooked potatoes can be appropriately adjusted according to the type of the dried potatoes to be used. Generally, the weight ratio of the dried potatoes / cooked potatoes is about 99. 9 / 0.1 to about 40 /
60, preferably in the range of about 80/20 to about 40/60.
【０００９】油脂としては、例えばショートニング等を
使用することができる。油脂の種類は、特には限定され
ないが、作業性の観点等から、常温で固形のものが好ま
しく、融点が３０℃以上のものが好ましい。油脂は、一
般的には原料全重量に対して約０．１〜約３０重量％の
量、好ましくは約５〜約１５重量％の量のものが使用さ
れる。あまり多量に油脂を添加すると、生地のつながり
が悪くなるためであり、また添加量が少なすぎると最終
製品たるポテトチップの食感が固くなり、粉っぽさが目
立つようになり、のどごしが悪くなるからである。本発
明の成形ポテトチップの製造方法においては、上記した
主原料に加えて、必要に応じて加工デンプンを使用する
ことができる。加工デンプンの種類および添加量は他の
原料の性質、配合量等に応じて適宜選択される。[0009] As fats and oils, for example, shortening and the like can be used. The type of the fat is not particularly limited, but is preferably a solid at normal temperature and preferably has a melting point of 30 ° C. or more from the viewpoint of workability. The fat is generally used in an amount of about 0.1 to about 30% by weight, preferably about 5 to about 15% by weight based on the total weight of the raw materials. If too much oil is added, the connection of the dough will be poor, and if the amount is too small, the texture of the potato chips, which is the final product, will be hard, the powdery appearance will be noticeable, and the pungency will be poor. Because it becomes. In the method for producing molded potato chips of the present invention, processed starch can be used, if necessary, in addition to the above-mentioned main raw materials. The type and amount of the modified starch are appropriately selected according to the properties and the amount of the other raw materials.
【００１０】例えば、ポテトフレークを使用する場合は
ポテトグラニュールを使用する場合と比べて、油脂を添
加した際に生地の粘性が低下し、生地がつながりにくく
なる傾向がある。また、加熱直後の調理マッシュを使用
する場合もポテトフレークの場合と同様に油脂を添加し
た際に生地の粘性が低下し、生地がつながりにくくなる
傾向がある。従って、ポテトフレークと調理マッシュの
含有量が高い配合の場合には、原料全重量に対して約５
〜約２０重量％のワキシ−種のα化デンプンを添加する
ことによってシート化が可能になる。これとは逆に、ポ
テトグラニュールの含有量が高い配合の場合には、ポテ
トフレークまたは調理マッシュを使用する場合のように
ドウ生地の粘性の低下を生じさせるおそれが少ない。従
って、ポテトグラニュールを高い含有量で使用する際に
は、同量のワキシ−種のα化デンプンを使用すると激し
いべたつきを生じるので、むしろ非ワキシ−種のα化デ
ンプンを使用した方が、より好適な生地を形成すること
ができる。加工デンプンとしては、一般的にはα化デン
プンを使用することができ、化工デンプンのα化タイプ
のものを使用することもできる。その添加量は、選択さ
れる加工デンプンの種類および他の配合成分の含有量に
応じて適宜調節されるが、一般的には、原料全重量に対
して約５〜約５０重量％であり、好ましくは約５〜約２
０重量％である。さらに、副原料として、必要に応じ、
塩、砂糖等の調味料、乳化剤、膨張剤、香料、着色料等
を適宜添加してもよい。これらの添加量は特には限定さ
れないが、一般的には原料全重量に対して約０．１〜約
１０重量％である。[0010] For example, when potato flakes are used, the viscosity of the dough tends to be lower when fats and oils are added than when potato granules are used. Also, when a cooking mash immediately after heating is used, similarly to the case of potato flakes, when fats and oils are added, the viscosity of the dough tends to decrease, and the dough tends to be hardly connected. Therefore, in the case of a high content of potato flakes and cooking mash, about 5%
Sheeting is made possible by adding from about 20% by weight of waxy-type pregelatinized starch. Conversely, a formulation with a high potato granule content is less likely to cause a decrease in the viscosity of the dough as in the case of using potato flakes or cooking mash. Therefore, when using a high content of potato granules, using the same amount of waxy-type pregelatinized starch causes severe stickiness, it is rather preferable to use non-waxy-type pregelatinized starch. More suitable dough can be formed. As the modified starch, generally, a pregelatinized starch can be used, and a pregelatinized type of modified starch can also be used. The addition amount is appropriately adjusted depending on the type of the modified starch selected and the content of other ingredients, but is generally about 5 to about 50% by weight based on the total weight of the raw materials, Preferably about 5 to about 2
0% by weight. In addition, if necessary,
Seasonings such as salt and sugar, emulsifiers, swelling agents, flavors, coloring agents and the like may be added as appropriate. The amount of these additives is not particularly limited, but is generally about 0.1 to about 10% by weight based on the total weight of the raw materials.
【００１１】次いで、これらの原料を混合するが、好ま
しくは、混合前または混合中に、最終生地中における含
有水分量が約３０〜約６０重量％、好ましくは約４５〜
約５５重量％、最も好ましくは約５０重量％になるよう
に水を添加する。添加する水の量は、原料である調理マ
ッシュ、乾燥ポテト等の含有量に応じて適宜調節され
る。従って、水含有量が高い調理マッシュを高い配合比
で使用する場合には、添加する水の量は少なくなり（０
の場合もあり）、逆に乾燥ポテトの配合比が高い場合に
は添加する水の量が多くなる。添加される水は冷水が好
ましい。またできるだけ調理マッシュ由来の水分で賄う
のが望ましいので、不足分の冷水を適量だけ添加する。
以上の原料を均一に混合した後、ミキサーで約５〜約６
０分間、混捏を行う。この際、ミキサーの種類にもよる
が、生地のつながりを促進させる為にも捏ねる力の強い
タイプが望ましい。また、ショートニング等の油脂の上
昇融点温度を大きく越える温度まで生地品の温度を上げ
てしまったり、長時間練り過ぎると、生地がトリモチ状
になってしまうので、混捏操作は冷却しながら行うこと
が好ましい。Next, these raw materials are mixed. Preferably, the water content in the final dough is about 30 to about 60% by weight, preferably about 45 to 45%, before or during mixing.
Water is added to about 55% by weight, most preferably about 50% by weight. The amount of water to be added is appropriately adjusted according to the content of the raw materials such as cooking mash and dried potato. Therefore, when a cooking mash having a high water content is used at a high mixing ratio, the amount of water to be added is small (0
Conversely, when the mixing ratio of dried potatoes is high, the amount of water to be added increases. The added water is preferably cold water. In addition, since it is desirable to cover as much as possible with the water derived from the cooking mash, an appropriate amount of insufficient cold water is added.
After uniformly mixing the above raw materials, about 5 to about 6
Knead for 0 minutes. At this time, although it depends on the type of the mixer, a type having a strong kneading force is also desirable to promote the connection of the dough. Also, if the temperature of the dough is raised to a temperature that greatly exceeds the melting point temperature of fats and oils such as shortening, or if the kneading is performed for a long time, the dough will be in a trimo-like shape. preferable.
【００１２】以上の操作によって得られたドウ生地を、
厚さ約０．５〜約２ｍｍ、好ましくは約０．８〜約１．
５ｍｍのシートに圧延し、適当な形状に裁断、型抜き等
で成形する。裁断、型抜きは、円形、三角形、星形、ス
ティック状など任意の形に行うことが可能である。次い
で上記で得られた成形品を焼成するが、焼成は一般的に
は約１００〜約３００℃で約２〜約２０分間行うが、好
ましくは約１８０〜約２８０℃で約３〜約１３分間行
う。この焼成工程中に、製品の膨化から乾燥が行われる
のだが、同時に製品の反りやヒビ、大きな気泡の発生な
どの問題が生じる。しかしながらこれらの問題点につい
ては、生地片を所望する型に挟みながら焼成区間を通過
させることによって、製品の成形性を出すことができ同
時に火膨れを防ぐことができる。また、製品がオーブン
の平らな鉄板の上に乗せられてくる場合には、生地片に
ピンホールを数カ所開けることによって上記の問題点は
ある程度解決することができる。味付けについては、油
脂、調味料が生地中に練り込まれているので特に必要は
ない。しかし必要に応じて、チョコやチーズ等のトッピ
ングや調味料や油脂などのスプレーを施してもよい。The dough obtained by the above operation is
About 0.5 to about 2 mm in thickness, preferably about 0.8 to about 1.
It is rolled into a sheet of 5 mm and formed into an appropriate shape by cutting, die cutting or the like. Cutting and cutting can be performed in any shape such as a circle, a triangle, a star, and a stick. Next, the molded article obtained above is fired. The firing is generally performed at about 100 to about 300 ° C for about 2 to about 20 minutes, preferably at about 180 to about 280 ° C for about 3 to about 13 minutes. Do. During this firing step, the product is expanded and dried, but at the same time, problems such as warpage, cracks, and generation of large bubbles occur. However, with respect to these problems, the moldability of the product can be improved and the blister can be prevented at the same time by passing the dough pieces through the baking section while sandwiching the dough pieces in a desired mold. When the product is placed on a flat iron plate of an oven, the above problem can be solved to some extent by making several pinholes in the dough piece. There is no particular need for seasoning because the fats and seasonings are kneaded into the dough. However, if necessary, toppings such as chocolate and cheese, or sprays of seasonings and fats and oils may be applied.
【００１３】[0013]
【実施例】以下の実施例によって本発明をさらに詳細に
説明するが、これらはいかなる意味においても本発明を
限定することを意図するものではない。実施例 まず生馬鈴薯を水洗いし、剥皮後、厚さ１０ｍｍにスラ
イスした。次いで大気圧下で２０分間蒸気で蒸し、マッ
シャーで裏ごしして調理マッシュを得た。予め計量した
１，７５０ｇの粉体混合原料〔１，３７５ｇのポテトグ
ラニュール（加水前の生地全量に対して５５重量％）お
よび３７５ｇのα化デンプン（同様に１５重量％）を含
む〕および２５０ｇのショートニング（同様に１０重量
％）に対して、先に得た５００ｇの調理マッシュ（同様
に２０重量％）を添加し、混合、混捏を行い、ドウ状の
混合生地を得た。なお、混合の際に、１，５００ｇの冷
水を加えて最終生地水分が５０％になるようにした。次
いで、生地をローラーで厚さ０．９ｍｍのシートに圧延
し、型抜きで円形状に打ち抜き、これをオーブンで焼成
し、成形ポテトチップを得た。なお、焼成は２７０℃で
初期膨化させ、次いで、１９０℃で焼成した。The following examples illustrate the invention in more detail, but are not intended to limit the invention in any way. EXAMPLES First, raw potatoes were washed with water, peeled, and sliced to a thickness of 10 mm. Then, steam was steamed at atmospheric pressure for 20 minutes, and mashed to obtain a cooked mash. Pre-weighed 1,750 g of powdered mixture (containing 1,375 g of potato granules (55% by weight, based on the total weight of the dough before watering) and 375 g of pregelatinized starch (also 15% by weight)) and 250 g To the shortening (similarly 10% by weight), 500 g of the previously obtained cooking mash (similarly 20% by weight) was added, mixed and kneaded to obtain a dough-like mixed dough. At the time of mixing, 1500 g of cold water was added so that the final dough moisture became 50%. Next, the dough was rolled into a sheet having a thickness of 0.9 mm by a roller, punched out in a circular shape by die cutting, and baked in an oven to obtain molded potato chips. The sintering was initially expanded at 270 ° C. and then baked at 190 ° C.
【００１４】比較例１ １，８７５ｇのポテトグラニュール（加水前の生地全量
に対して７５重量％）、３７５ｇのα化デンプン（同様
に１５重量％）および２５０ｇのショートニング（同様
に１０重量％）に２，２００ｇの冷水を加えて混合、混
捏を行い、以下実施例と同様の操作を行って、成形ポテ
トチップを得た。比較例２ 生馬鈴薯を水洗いし、皮を剥いだ後、５ｍｍ角のサイの
目状に切断し、これを実施例１の調理マッシュの代わり
に同じ分量で使用する以外は、実施例と同様の工程で加
工した。しかしながら、この工程においては、馬鈴薯の
塊がローラーできれいに圧延されずにシートに残ってし
まい、そこからシートの亀裂、穴空きが生じ均一なシー
トを得ることができなかった。また、上記の不均一なシ
ートをそのまま焼成することを試みたが、厚さが不均一
なため、焼けムラやヒビ割れが生じてしまい、満足な焼
成品を得ることができなかった。比較例３ 生馬鈴薯を水洗いし、皮を剥いだ後、すりおろしたもの
を、実施例の調理マッシュの代わりに同じ分量で使用す
る以外は、実施例と同様の工程で加工して、成形ポテト
チップを得た。 Comparative Example 1 1,875 g of potato granules (75% by weight, based on the total weight of the dough before watering), 375 g of pregelatinized starch (also 15% by weight) and 250 g of shortening (also 10% by weight) Then, 2,200 g of cold water was added thereto, and the mixture was kneaded and kneaded, and the same operation as in the following examples was performed to obtain molded potato chips. Comparative Example 2 Raw potatoes were washed with water, peeled, cut into 5 mm square rhombic eyes, and used in the same manner as in Example 1 except that the same amount was used instead of the cooking mash of Example 1. Processed in the process. However, in this step, the potato chunks were not rolled cleanly by the rollers and remained on the sheet, from which cracks and holes were formed in the sheet, making it impossible to obtain a uniform sheet. Further, an attempt was made to calcine the above non-uniform sheet as it was. However, since the thickness was non-uniform, uneven burning and cracks occurred, and a satisfactory calcined product could not be obtained. Comparative Example 3 Raw potatoes were washed with water, peeled and then grated, and processed in the same process as in the example except that the same amount was used in place of the cooking mash of the example to form molded potatoes. I got a chip.
【００１５】以上の試作により得られた製品（実施例、
比較例１および３）について、１０名のパネラーによっ
て官能評価試験を行った。官能評価試験結果 実施例、比較例１および３の製品に対してエグ味、苦み
等の雑味および異臭の有無を評価し、複数回答で得られ
た結果を以下の表１に示す。Products obtained by the above-mentioned trial production (Examples,
Sensory evaluation tests were conducted on Comparative Examples 1 and 3) by 10 panelists. Sensory Evaluation Test Results The products of Examples and Comparative Examples 1 and 3 were evaluated for the presence of unpleasant tastes such as astringency, bitterness, and offensive odor, and the results obtained by multiple answers are shown in Table 1 below.
【表１】表 １ 実施例 比較例１ 比較例３ ０名 ７名 ７名 このうち比較例１については乾燥ポテト加工品の人工的
な香り、枯れ草臭、ひなた臭があるといった回答があ
り、比較例３については後味の苦み、エグ味が残るとい
う回答があった。 TABLE 1 Example Comparative Example 1 Comparative Example 3 0 persons 7 persons 7 persons artificial aroma dehydrated potato workpiece for these Comparative Example 1, hay odor, there are answers such is Hinata odor, compared In Example 3, there was a reply that bitter aftertaste and astringent taste remained.
【００１６】さらに、調理マッシュを使用した製品と生
馬鈴薯を使用した製品を比較するために、実施例と比較
例３の製品について、（１）エグ味、苦みを感じるかど
うか（複数回答）、（２）より好ましいイモの風味を有
するのはどちらか、の２点について試験を行った結果を
以下の表２に示す。Further, in order to compare the product using the cooked mash and the product using the raw potato, the products of the example and the comparative example 3 were (1) whether or not they felt the taste and bitterness (multiple answers); (2) Table 2 below shows the results of a test conducted on two points, which have a more preferable flavor of potato.
【表２】 表 ２ 実施例 比較例３ （１）エグ味、苦み（複数回答） ３名 ９名 （２）よりイモの風味を有するもの ８名 ２名 表１および表２の結果から本発明の成形ポテトチップの
製造方法により製造したポテトチップは優れた官能特性
を有することが分かる。 TABLE 2 Example Comparative Example 3 (1) acridity, bitterness (multiple answers) the invention from three nine (2) from the eight two persons Tables 1 and 2 having the flavor of potatoes results It can be seen that the potato chips produced by the method for producing molded potato chips described above have excellent sensory characteristics.
【００１７】[0017]
【発明の効果】本発明による成形ポテトチップの製造方
法により、均一なモチ状の生地、シートを形成すること
ができ、また馬鈴薯の本来の風味および味覚を十分に有
し、エグ味および苦みが少なく、粉っぽさがなく、かつ
油の含有量がコントロールされている（特には、低い含
有量の油を有するようにコントロールされている）成形
ポテトチップを製造することができる。According to the method for producing molded potato chips according to the present invention, it is possible to form uniform mochi-like doughs and sheets, and to have the original flavor and taste of potatoes sufficiently, and to reduce the ego taste and bitterness. It is possible to produce molded potato chips that are low, non-dusty and have a controlled oil content (particularly controlled to have a low oil content).
Claims (13)
た馬鈴薯および油脂を混合し、モチ状のドウ生地を得て
から圧延成形し、焼成することを特徴とする成形ポテト
チップの製造方法。1. A method for producing molded potato chips, comprising mixing dried potatoes as main raw materials, cooked potatoes and fats and oils to obtain a doughy dough, roll-molding and baking.
プンをα化させるように加熱調理し、次いで裏ごし加工
することによって得られたマッシュポテトである請求項
１に記載の成形ポテトチップの製造方法。2. The method for producing molded potato chips according to claim 1, wherein the cooked potatoes are mashed potatoes obtained by heating and cooking the raw potato starch so as to gelatinize the starch and then flattening.
／またはポテトフレークである請求項１または２に記載
の成形ポテトチップの製造方法。3. The method for producing molded potato chips according to claim 1, wherein the dried potatoes are potato granules and / or potato flakes.
て３０〜９０重量％である請求項１から３の何れか一項
に記載の成形ポテトチップの製造方法。4. The method for producing molded potato chips according to claim 1, wherein the blended amount of the dried potatoes is 30 to 90% by weight based on the total weight of the raw materials.
量に対して０．１〜６０重量％である請求項１から４の
何れか一項に記載の成形ポテトチップの製造方法。5. The method for producing molded potato chips according to claim 1, wherein the compounded amount of the cooked potato is 0.1 to 60% by weight based on the total weight of the raw materials.
た馬鈴薯の重量比率が９９．９／０．１〜４０／６０の
範囲である請求項１から５の何れか一項に記載の成形ポ
テトチップの製造方法。6. The molding according to claim 1, wherein the weight ratio of dried potatoes / cooked potatoes is in the range of 99.9 / 0.1 to 40/60 due to the mixing of the raw materials. A method for producing potato chips.
１〜３０重量％である請求項１から６の何れか一項に記
載の成形ポテトチップの製造方法。7. The amount of the fat or oil is 0.1 to the total weight of the raw materials.
The method for producing molded potato chips according to any one of claims 1 to 6, wherein the amount is 1 to 30% by weight.
項１から７の何れか一項に記載の成形ポテトチップの製
造方法。8. The method for producing molded potato chips according to claim 1, wherein the modified starch is pregelatinized starch.
して５〜５０重量％である請求項１から８の何れか一項
に記載の成形ポテトチップの製造方法。9. The method for producing molded potato chips according to claim 1, wherein the blended amount of the modified starch is 5 to 50% by weight based on the total weight of the raw materials.
に、最終生地中における含有水分量が３０〜６０重量％
になるように水を添加することを特徴とする請求項１か
ら９の何れか一項に記載の成形ポテトチップの製造方
法。10. The water content in the final dough is 30 to 60% by weight before or during mixing of raw materials.
The method for producing molded potato chips according to any one of claims 1 to 9, wherein water is added so as to be as follows.
が、０．５〜２．０ｍｍのシート状に圧延し、次いで切
断または型抜きによって成形することを特徴とする請求
項１から１０の何れか一項に記載の成形ポテトチップの
製造方法。11. The roll forming after mixing and kneading the raw materials is performed by rolling into a sheet of 0.5 to 2.0 mm, and then forming by cutting or die cutting. A method for producing a molded potato chip according to any one of the preceding claims.
の焼成を型に挟みながら行うことを特徴とする請求項１
から１１の何れか一項に記載の成形ポテトチップの製造
方法。12. The method according to claim 1, wherein the baking of the flakes of the dough obtained by roll forming is performed while being sandwiched between molds.
12. The method for producing a molded potato chip according to any one of items 1 to 11.
の焼成を１００〜３００℃で２〜２０分間行うことを特
徴とする請求項１から１２の何れか一項に記載の成形ポ
テトチップの製造方法。13. The production of molded potato chips according to any one of claims 1 to 12, wherein the baking of the flakes of the dough obtained by roll molding is performed at 100 to 300 ° C for 2 to 20 minutes. Method.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13162294A JP3311145B2 (en) | 1994-06-14 | 1994-06-14 | Manufacturing method of molded potato chips |
| GB9416984A GB2290216B (en) | 1994-06-14 | 1994-08-23 | Process for producing shaped potato chips |
| ITMI941792A IT1274748B (en) | 1994-06-14 | 1994-08-30 | PROCEDURE FOR PRODUCING POTATOES IN SHAPED FLAKES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13162294A JP3311145B2 (en) | 1994-06-14 | 1994-06-14 | Manufacturing method of molded potato chips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07327628A JPH07327628A (en) | 1995-12-19 |
| JP3311145B2 true JP3311145B2 (en) | 2002-08-05 |
Family
ID=15062364
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13162294A Expired - Fee Related JP3311145B2 (en) | 1994-06-14 | 1994-06-14 | Manufacturing method of molded potato chips |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP3311145B2 (en) |
| GB (1) | GB2290216B (en) |
| IT (1) | IT1274748B (en) |
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| FR2755829B1 (en) * | 1996-11-15 | 1999-03-05 | Groupe Danone Sa | PROCESS FOR THE MANUFACTURE OF A FOOD PRODUCT BASED ON LAMINATED AND / OR LAMINATED PASTE |
| JP4028617B2 (en) * | 1997-05-14 | 2007-12-26 | 森永製菓株式会社 | Molded chips and manufacturing method thereof |
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| EP1036509B1 (en) * | 1999-03-16 | 2003-09-17 | Anton Meli | Potato dough enriched in protein |
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| CN110024958A (en) * | 2019-04-24 | 2019-07-19 | 火星薯(上海)食品科技有限公司 | A kind of extruding bakes potato chips and preparation method thereof |
| CN112535266B (en) * | 2020-12-11 | 2023-08-01 | 钟春燕 | Method for reducing fragmentation rate in potato chip processing |
| JP7145455B1 (en) * | 2022-03-07 | 2022-10-03 | 政男 豊田 | Method and apparatus for producing non-fried vegetable chips |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1435574A (en) * | 1972-11-24 | 1976-05-12 | Willard M J | Potato snack product |
-
1994
- 1994-06-14 JP JP13162294A patent/JP3311145B2/en not_active Expired - Fee Related
- 1994-08-23 GB GB9416984A patent/GB2290216B/en not_active Expired - Lifetime
- 1994-08-30 IT ITMI941792A patent/IT1274748B/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07327628A (en) | 1995-12-19 |
| GB9416984D0 (en) | 1994-10-12 |
| ITMI941792A1 (en) | 1996-03-01 |
| GB2290216A (en) | 1995-12-20 |
| IT1274748B (en) | 1997-07-24 |
| ITMI941792A0 (en) | 1994-08-30 |
| GB2290216B (en) | 1997-08-20 |
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