JP3672607B2 - Method for producing potato chips and emulsifier preparation therefor - Google Patents

Description

【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)

Water is added to a raw potato mixed with 0.01 to 5.0% by weight of an emulsifier to make a dough, which is fried in oil. As the emulsifier, A) sucrose fatty acid of HLB5 or higher Esters, B) at least one compound selected from the group consisting of glycerin fatty acid monoesters, glycerin fatty acid organic acid monoesters and sorbitan fatty acid esters, and C) saccharide compounds in weight percent A: B: C = 0.5 Use of a powdery or granular emulsifier preparation obtained by spray-drying an aqueous solution or aqueous dispersion having a pH of 4 to 9 and contained in a ratio of ˜90: 0.5 to 90: 5 to 95 Chip manufacturing method. An emulsifier preparation for producing potato chips, 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) an aqueous solution or aqueous dispersion having a pH of 4 to 9 containing a saccharide compound in a ratio by weight of A: B: C = 0.5 to 90: 0.5 to 90: 5 to 95; An emulsifier preparation characterized by being a powdery or granular preparation.