JP3672607B2 - Method for producing potato chips and emulsifier preparation therefor - Google Patents
Method for producing potato chips and emulsifier preparation therefor Download PDFInfo
- Publication number
- JP3672607B2 JP3672607B2 JP07819595A JP7819595A JP3672607B2 JP 3672607 B2 JP3672607 B2 JP 3672607B2 JP 07819595 A JP07819595 A JP 07819595A JP 7819595 A JP7819595 A JP 7819595A JP 3672607 B2 JP3672607 B2 JP 3672607B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- emulsifier
- potato chips
- potato
- glycerin fatty
- 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 - Lifetime
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- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
【0001】
【産業上の利用分野】
本発明は、ポテトチップスの製造方法及びそれに使用する乳化剤製剤に関するものである。
【0002】
【従来の技術】
ポテトチップスは原料のバレイショの皮をとり、薄くスライスした後水洗、水切り、フライし、その後調味料(食塩など)で味付けし、製品とする。この場合、原料のバレイショの選択が重要となる。原料のバレイショ中には還元糖や遊離のアミノ酸が含有され、その量の多少により製品の色調が変わり、還元糖が多い場合には褐色に着色し商品価値が低下する。
【0003】
バレイショ中の還元糖は低温下では増加し、高温下では減少する。従って製品の着色を防止するために、水切り後に熱湯に浸漬してから揚げたり、揚げ温度を下げるために真空フライヤーによるフライが検討されている。
【0004】
【発明が解決しようとする課題】
しかし前者ではバレイショ中のデンプン粒が破壊されるため、保存中に固くなったり、香味がうすく、又天然抗酸化性物質の流出により製品の寿命が短くなる。後者では揚油の劣化が小さくなるなどのメリットもあるが、設備上大がかりになる。
【0005】
以上のような通常のポテトチップスの製造では、原料バレイショの大きさや形によって得られる製品が不揃いになったり、個々のバレイショの含有する還元糖量の違いにより、色調も不揃いになる。また保存中にポテトチップスが固くなり、食感として悪いものとなっている。
【0006】
一方、このような形や色調の不揃いを解消するために1975年ころより、成形ポテトチップスが登場している。
【0007】
これは乾燥マッシュポテトなどを主原料とするため、原料バレイショの状態に関係なく形、色、大きさなどが揃った均一な製品が製造できる。この場合シート状に広げた生地からの打抜き成形や押出し成形機による押出し成形などの方法がとられる。
【0008】
しかし、この成形ポテトチップスの製造においては、成形不良による製品の破損や通常のポテトチップスに比べつやがないなどの問題点があった。
【0009】
本発明は、褐変が無く、硬くなりにくく、つや及び成形性に優れたポテトチップスの製造方法及びそれに使用する乳化剤製剤を提供することを目的とするものである。
【0010】
【問題を解決するための手段】
この発明は、このような従来の問題点に着目してなされたものであり、特定の乳化剤製剤を用いれば、前記課題を克服できることを見出し、本発明に到達した。即ち、本発明は、原料バレイショに、乳化剤を0.01〜5.0重量%添加混合したものに水を加えて、生地とし、これを油で揚げるというポテトチップスの製造方法において、前記乳化剤として、A)HLB5以上のショ糖脂肪酸エステル、B)グリセリン脂肪酸モノエステル、グリセリン脂肪酸有機酸モノエステル及びソルビタン脂肪酸エステルからなる群から選ばれる少なくと一種の化合物、並びにC)糖類化合物を含有するpH4〜9の水溶液または水分散液を噴霧乾燥して得られる粉末状または顆粒状の乳化剤製剤を使用することを特徴とする。
【0011】
(手段を構成する要件)
本発明に使用するA成分であるショ糖脂肪酸エステルの脂肪酸エステルを構成する脂肪酸は特に限定はないが、例えば炭素数12〜22の飽和又は不飽和脂肪酸の1種又は2種以上の混合物からなる。具体的にはラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸などの飽和脂肪酸、オレイン酸、リノール酸、リノレン酸、エルカ酸、アラキドン酸などの不飽和脂肪酸である。
【0012】
このショ糖脂肪酸エステルのHLBは5以上であり、5未満では性能が不充分である。
【0013】
B成分に使用するグリセリン脂肪酸モノエステル、グリセリン脂肪酸有機酸モノエステル及びソルビタン脂肪酸エステルの中から選ばれる1種を構成する脂肪酸は、前記A成分の構成脂肪酸と同じものが挙げられる。
【0014】
本発明のB成分に使用するグリセリン脂肪酸有機酸モノエステルは、グリセリン脂肪酸モノエステルの有機酸エステルであり、例えば、クエン酸、コハク酸、酢酸、ジアセチル酒石酸、乳酸などのグリセリン脂肪酸有機酸モノエステルである。
【0016】
本発明に使用する糖類化合物(C成分)としては、果糖、ブドウ糖等の単糖類、ショ糖、乳糖などの二糖類、デキストリン等の多糖類、ソルビット、マルビットなどの糖アルコールを用いることができ、単独でもこれらの2種以上の混合物を用いてもよい。
【0018】
A成分とB成分とC成分から乳化剤製剤をつくる場合の配合比率は、A:B:C=0.5〜90:0.5〜90:5〜95(重量%)である。A成分、B成分及びC成分を噴霧乾燥によって製剤化することによって、冷水に対する溶解性、分散性及びポテトチップスの成形性、色並びにつやが更に向上する。
【0019】
A〜C成分の製剤化は、まずその配合に際し、水に溶解又は分散させ、水溶液又は水分散液とする。グリセリン脂肪酸有機酸モノエステルを使用するため、pHが低下し、pH4未満では共存するショ当脂肪酸エステルが酸により凝集することがあるので、溶液のpHを4〜9に調整する必要がある。pHが9をこえるとアルカリによってエステルが分解するので好ましくない。このようにpHを調整することにより、ショ糖脂肪酸エステル及びグリセリン脂肪酸有機酸モノエステル(一部塩となる)の安定性が向上する。このpHを調整するために水酸化ナトリウム、水酸化カリウム、水酸化マグネシウム等が用いられる。
【0020】
次にpH4〜9に調整された水溶液又は水分散液を噴霧乾燥する。この製剤化によってA〜C成分は粉末状又は顆粒状に製剤化される。なお噴霧乾燥は従来公知の方法により行えばよい。
【0021】
本発明の乳化剤又は乳化剤製剤のポテトチップスへの添加量は、原料バレイショに対し、乳化剤成分が0.01〜5.0重量%、好ましくは0.1〜3%になるように添加される。0.01%未満では効果が不十分であり、5%をこえると、それ以上の効果の向上はなく経済的に不利となる。
【0022】
【作用】
本発明に用いる乳化剤及び乳化剤製剤は、ポテトチップスの色、つや、硬さなどの仕上り状態の改善や成形ポテトチップスの成形性改善に対して効果を有している。通常のポテトチップスの製造において、本発明の乳化剤又は乳化剤製剤を添加すると、作用機構は不明だが還元糖のない状態でも、無添加に比べ褐変をおさえ、またつやが出ることによってきれいに仕上る。又保存後の硬さも改善され、柔らかく食感も改良される。
【0023】
また、成形ポテトチップスの場合には、乳化剤を添加することにより成形不良がなくなり、乳化剤のもつ滑沢性能、油脂の分散性向上によって、つやが出るとともに褐変による変色も抑えられる。
【0024】
また、本発明の乳化剤又は乳化剤製剤はバレイショでんぷんと包接複合体を形成し、でんぷんの老化を防止し、保存中に固くなるのを抑える効果もある。
【0025】
本発明では、A〜C成分を製剤化処理することにより、乳化剤の冷水に対する溶解、分散性が向上し前記効果が向上する。
【0026】
乳化剤の添加方法、添加時期は特に限定されない。粉体又はフレークのまま添加することも出来るし、一旦水に加熱溶解して添加することも出来る。本発明のA〜C成分を製剤化処理した場合には、水に加熱溶解しなくても粉体又は顆粒のまま添加しても十分効果を発揮する。さらには乳化剤を含有した水溶液にスライスしたポテトを浸漬し、後に油で揚げてもよい。
【0036】
【実施例】
〔実施例1〕ショ糖脂肪酸エステル(HLB15)3.5部、ジアセチル酒石酸モノグリセリド1.75部、ステアリン酸モノグリセリド1.75部、デキストリン28部を水65部に加温分散、溶解させ、水酸化ナトリウムによってpH6に調整した後、150℃で噴霧乾燥させることによって粉末製剤化を行なった。噴霧乾燥による粉末製剤化は、pH調整後の水溶液を回転数約10,000rpmのアトマイザー上に落下させ、150℃の空気の熱風を水溶液と同方向から乾燥機内に供給して行った。以上のようにして、実施例1の乳化剤製剤を得た。
【0037】
乾燥マッシュポテト10kgにこの乳化剤製剤200gを加え、さらに水を加えて生地を調製し、ロールでシート状にしたあと、打抜き成形により、円形状にして180℃の油で揚げ成形ポテトチップスを得た。この成形ポテトチップスの成形性、つや及び色を前記同様評価し、その結果を表3に示した。
【0039】
〔比較例1〕実施例1において乳化剤製剤を添加しない他は同様に行い、成形ポテトチップスを得、その評価を表1に示した。
【0040】
【表1】
【0041】
本発明に従ってA成分、B成分及びC成分を併用し製剤化したものを用いれば、成形性、色及びつやいずれにも優れた成形ポテトチップスが得られる。
【0042】
【発明の効果】
本発明の乳化剤製剤を用いれば、成形ポテトチップスにおいて、褐変が無く、つや及び成形性共に優れたポテトチップスを製造することができる。[0001]
[Industrial application fields]
The present invention relates to a method for producing potato chips and an emulsifier preparation used therefor .
[0002]
[Prior art]
Potato chips are peeled from the raw potato, sliced thinly, washed with water, drained, fried, and then seasoned with seasonings (eg, salt) to make a product. In this case, selection of the potato of the raw material becomes important. The raw material potato contains reducing sugars and free amino acids, and the color of the product changes depending on the amount thereof. If there are many reducing sugars, the product is colored brown and the commercial value is lowered.
[0003]
Reducing sugars in potato increase at low temperatures and decrease at high temperatures. Therefore, in order to prevent coloring of the product, frying after immersing in hot water after draining, or frying with a vacuum fryer has been studied to lower the frying temperature.
[0004]
[Problems to be solved by the invention]
However, in the former, the starch grains in the potato are destroyed, so that the product becomes harder during storage, the flavor is faint, and the life of the product is shortened due to the outflow of natural antioxidants. In the latter case, there is a merit that the deterioration of oil pumping is reduced, but the equipment is large.
[0005]
In the production of the usual potato chips as described above, the products obtained depending on the size and shape of the raw material potato are not uniform, and the color tone is not uniform due to the difference in the amount of reducing sugar contained in each potato. In addition, potato chips harden during storage, which is bad as a texture.
[0006]
On the other hand, molded potato chips have been introduced since around 1975 in order to eliminate such irregularities in shape and color.
[0007]
Since this is mainly made from dried mashed potatoes, a uniform product with the same shape, color and size can be produced regardless of the state of the raw material potato. In this case, a method such as punching from a dough spread in a sheet shape or extrusion using an extrusion molding machine is employed.
[0008]
However, in the production of the molded potato chips, there are problems such as damage to the product due to defective molding and lack of gloss compared to ordinary potato chips.
[0009]
An object of the present invention is to provide a method for producing potato chips that are not browned, hard to be hardened, and have excellent gloss and moldability, and an emulsifier preparation used therefor.
[0010]
[Means for solving problems]
The present invention has been made in view of such conventional problems, the use of the particular emulsifying agent formulation, found that can overcome the above problems, have reached the present invention. That is, the present invention is a method for producing potato chips in which water is added to a raw material potato mixed with 0.01 to 5.0% by weight of an emulsifier to obtain a dough, which is then fried in oil. A) at least one compound selected from the group consisting of HLB5 or higher sucrose fatty acid ester, B) glycerin fatty acid monoester, glycerin fatty acid organic acid monoester and sorbitan fatty acid ester, and C) pH 4 to containing saccharide compound A powdery or granular emulsifier preparation obtained by spray drying an aqueous solution or aqueous dispersion of No. 9 is used.
[0011]
(Requirements that constitute the means)
Although the fatty acid which comprises the fatty acid ester of sucrose fatty acid ester which is A component used for this invention is not specifically limited, For example, it consists of 1 type, or 2 or more types of mixtures of a C12-C22 saturated or unsaturated fatty acid. . Specific examples include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, and unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid, erucic acid, and arachidonic acid.
[0012]
The HLB of this sucrose fatty acid ester is 5 or more, and if it is less than 5, the performance is insufficient.
[0013]
The fatty acid which comprises 1 type chosen from glycerin fatty acid monoester, glycerin fatty acid organic acid monoester, and sorbitan fatty acid ester used for B component is the same as the constituent fatty acid of said A component.
[0014]
The glycerin fatty acid organic acid monoester used for the component B of the present invention is an organic acid ester of glycerin fatty acid monoester, such as glycerin fatty acid organic acid monoester such as citric acid, succinic acid, acetic acid, diacetyltartaric acid, and lactic acid. is there.
[0016]
As the saccharide compound (component C) used in the present invention, monosaccharides such as fructose and glucose, disaccharides such as sucrose and lactose, polysaccharides such as dextrin, sugar alcohols such as sorbitol and malbit can be used, You may use individually or these 2 or more types of mixtures.
[0018]
When the emulsifier preparation is prepared from the A component, the B component, and the C component, the mixing ratio is A: B: C = 0.5 to 90: 0.5 to 90: 5 to 95 (% by weight). By formulating the A component, B component and C component by spray drying, the solubility in water, dispersibility, moldability of potato chips, color and gloss are further improved.
[0019]
In the preparation of the components A to C, first, when they are mixed, they are dissolved or dispersed in water to obtain an aqueous solution or aqueous dispersion. Since glycerin fatty acid organic acid monoester is used , the pH is lowered, and if the pH is less than 4, the coexisting fatty acid fatty acid ester may be agglomerated by the acid, so the pH of the solution needs to be adjusted to 4-9. If the pH exceeds 9, the ester is decomposed by alkali, which is not preferable. By adjusting the pH in this manner, the stability of the sucrose fatty acid ester and the glycerin fatty acid organic acid monoester (partially becomes a salt) is improved. In order to adjust this pH, sodium hydroxide, potassium hydroxide, magnesium hydroxide or the like is used.
[0020]
Next, the aqueous solution or aqueous dispersion adjusted to pH 4-9 is spray-dried. A -C components by this formulation is formulated into powder or granular. Spray drying may be performed by a conventionally known method.
[0021]
The amount of the emulsifier or emulsifier preparation of the present invention added to the potato chips is such that the emulsifier component is 0.01 to 5.0% by weight, preferably 0.1 to 3%, based on the raw material potato. If it is less than 0.01%, the effect is insufficient, and if it exceeds 5%, there is no further improvement in the effect, which is economically disadvantageous.
[0022]
[Action]
The emulsifier and the emulsifier preparation used in the present invention are effective for improving the finished state such as the color, gloss and hardness of potato chips and improving the moldability of the molded potato chips. In the production of ordinary potato chips, when the emulsifier or emulsifier preparation of the present invention is added, the mechanism of action is unknown, but even in the absence of reducing sugar, browning is suppressed as compared with no addition, and the finish is beautiful. Moreover, the hardness after storage is improved, and the texture is soft and improved.
[0023]
In addition, in the case of molded potato chips, the addition of an emulsifier eliminates molding defects, and the lubrication performance of the emulsifier and the dispersibility of the oils and fats improve gloss and suppresses discoloration due to browning.
[0024]
The emulsifier or emulsifier preparation of the present invention also has an effect of forming an inclusion complex with potato starch, preventing aging of starch and suppressing hardening during storage.
[0025]
In the present invention, by manufacturing Zaika processes A -C ingredient dissolved in the cold water of an emulsifier, it improves the effect to improve dispersibility.
[0026]
The method for adding the emulsifier and the timing of addition are not particularly limited. The powder or flake can be added as it is, or it can be added once dissolved in water. When the components A to C of the present invention are formulated, a sufficient effect is exhibited even if they are added as powders or granules without being heated and dissolved in water. Further, the sliced potato may be immersed in an aqueous solution containing an emulsifier and later fried in oil.
[0036]
【Example】
[Example 1 ] 3.5 parts of sucrose fatty acid ester (HLB15), 1.75 parts of diacetyltartaric acid monoglyceride, 1.75 parts of stearic acid monoglyceride, and 28 parts of dextrin were heated and dispersed and dissolved in 65 parts of water. After adjusting to pH 6 with sodium, powder formulation was performed by spray drying at 150 ° C. The powder formulation by spray drying was performed by dropping the aqueous solution after pH adjustment onto an atomizer having a rotation speed of about 10,000 rpm, and supplying hot air of 150 ° C. air into the dryer from the same direction as the aqueous solution. As described above, an emulsifier preparation of Example 1 was obtained.
[0037]
200 g of this emulsifier preparation was added to 10 kg of dried mashed potato, and water was further added to prepare a dough. After forming into a sheet with a roll, it was formed into a circular shape by punching molding to obtain molded potato chips fried with 180 ° C. oil. The moldability, gloss, and color of the molded potato chips were evaluated in the same manner as described above, and the results are shown in Table 3.
[0039]
[Comparative Example 1 ] Molded potato chips were obtained in the same manner as in Example 1 except that no emulsifier preparation was added. Table 1 shows the evaluation.
[0040]
[Table 1]
[0041]
By using a combination of component A, component B and component C according to the present invention , molded potato chips excellent in moldability, color and gloss can be obtained.
[0042]
【The invention's effect】
The use of emulsifying agent the formulations of the present invention, in the molding potato chips, browning rather free, it is possible to produce a gloss and moldability excellent in both potato chips.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP07819595A JP3672607B2 (en) | 1995-03-08 | 1995-03-08 | Method for producing potato chips and emulsifier preparation therefor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP07819595A JP3672607B2 (en) | 1995-03-08 | 1995-03-08 | Method for producing potato chips and emulsifier preparation therefor |
Publications (2)
Publication Number | Publication Date |
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JPH08242804A JPH08242804A (en) | 1996-09-24 |
JP3672607B2 true JP3672607B2 (en) | 2005-07-20 |
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JP07819595A Expired - Lifetime JP3672607B2 (en) | 1995-03-08 | 1995-03-08 | Method for producing potato chips and emulsifier preparation therefor |
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Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
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EP1487567A2 (en) * | 2002-03-26 | 2004-12-22 | The Procter & Gamble Company | Compositions containing sorbitan monoesters |
CN101516211B (en) * | 2006-12-01 | 2014-06-11 | 三菱化学株式会社 | Quality improving agent for foods and foods |
JP4777942B2 (en) * | 2007-06-12 | 2011-09-21 | 理研ビタミン株式会社 | Molded potato chips dough improving agent |
CN102014661B (en) * | 2008-05-16 | 2015-09-02 | 三菱化学株式会社 | Food quality improver and food |
JP5855830B2 (en) * | 2011-01-04 | 2016-02-09 | 理研ビタミン株式会社 | Emulsifier formulation for molded potato chips and method for producing molded potato chips using the same |
-
1995
- 1995-03-08 JP JP07819595A patent/JP3672607B2/en not_active Expired - Lifetime
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JPH08242804A (en) | 1996-09-24 |
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