JP4870045B2 - Potato chips manufacturing method - Google Patents
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- JP4870045B2 JP4870045B2 JP2007199232A JP2007199232A JP4870045B2 JP 4870045 B2 JP4870045 B2 JP 4870045B2 JP 2007199232 A JP2007199232 A JP 2007199232A JP 2007199232 A JP2007199232 A JP 2007199232A JP 4870045 B2 JP4870045 B2 JP 4870045B2
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Description
本発明は、ポテトチップスの製造方法に関する。 The present invention relates to a method for manufacturing potato chips.
ポテトチップスは、一般的に、生のジャガイモをスライスし、水洗した後、フライ調理し、食塩等で調味することにより製造される。このようなポテトチップスの風味や食感を改良する方法として、例えば、リゾレシチンを含有することを特徴とするポテトチップスおよびポテト菓子（特許文献１参照）などが提案されている。 Potato chips are generally produced by slicing raw potatoes, washing them with water, frying them, and seasoning them with salt or the like. As a method for improving the flavor and texture of such potato chips, for example, potato chips and potato confectionery (see Patent Document 1) characterized by containing lysolecithin have been proposed.
一方、ポテトチップスは、フライ調理時に３０〜５０重量％の油脂を吸収することが知られており、このことがポテトチップスのカロリーが増大する原因となっている。このため、低カロリーの食品が好まれる今日において、油分の少ないポテトチップスが求められている。 On the other hand, potato chips are known to absorb 30 to 50% by weight of fats and oils during frying, which causes an increase in the calories of potato chips. For this reason, potato chips with low oil content have been demanded today, where low-calorie foods are preferred.
しかしながら、上記技術では、フライ調理時の油の吸収量を低減することができないのが実状である。 However, with the above technology, the actual condition is that the amount of oil absorbed during frying cannot be reduced.
本発明の目的は、フライ調理時の油の吸収量が低減されたポテトチップスの製造方法を提供することである。 An object of the present invention is to provide a method for producing potato chips with reduced oil absorption during frying.
本発明者は、上記課題を解決するために鋭意検討した結果、スライスしたジャガイモを、ジグリセリン脂肪酸エステルの水分散液中に浸漬した後、フライ調理することにより油の吸収量が低減されたポテトチップスが得られることを見出し、その知見に基づいて本発明を完成した。 As a result of intensive studies to solve the above-mentioned problems, the present inventor has soaked potato sliced in an aqueous dispersion of diglycerin fatty acid ester, and then fried cooking to reduce the amount of oil absorbed. The inventors found that chips can be obtained, and completed the present invention based on the findings.
即ち、本発明は、
（１）スライスしたジャガイモをジグリセリン脂肪酸エステルの水分散液中に浸漬した後フライ調理することを特徴とするポテトチップスの製造方法、
（２）ジグリセリン脂肪酸エステル中のモノエステル体含有量が７０％以上であることを特徴とする前記（１）に記載のポテトチップスの製造方法、
からなっている。
That is, the present invention
(1) A method for producing potato chips, characterized in that sliced potatoes are immersed in an aqueous dispersion of diglycerin fatty acid ester and then fried.
(2) The method for producing potato chips according to (1) above, wherein the monoester content in the diglycerin fatty acid ester is 70% or more,
It is made up of.
本発明の製造方法により得られるポテトチップスは、従来の方法により製造されたポテトチップスに比べ、相対的に油分が少ないものである。 The potato chips obtained by the production method of the present invention are relatively less oily than potato chips produced by the conventional method.
本発明では、先ずジグリセリン脂肪酸エステルの水分散液が調製される。 In the present invention, first, an aqueous dispersion of a diglycerin fatty acid ester is prepared.
本発明で用いられるジグリセリン脂肪酸エステルは、ジグリセリンと脂肪酸とのエステル化生成物であり、エステル化反応など自体公知の方法で製造される。 The diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.
本発明で用いられるジグリセリン脂肪酸エステルの原料として用いられるジグリセリンとしては、通常グリセリンに少量の酸またはアルカリを触媒として添加し、窒素または二酸化炭素などの任意の不活性ガス雰囲気下で、例えば約１８０℃以上の温度で加熱し、重縮合反応させて得られる、グリセリンの平均重合度が約１．５〜２．４、好ましくは平均重合度が約２．０のジグリセリン混合物が挙げられる。また、ジグリセリンは、グリシドールまたはエピクロルヒドリンなどを原料として得られるものであってもよい。反応終了後、必要であれば中和、脱塩、脱色などの処理を行ってよい。 As the diglycerin used as a raw material for the diglycerin fatty acid ester used in the present invention, a small amount of acid or alkali is usually added to glycerin as a catalyst, and, for example, in an inert gas atmosphere such as nitrogen or carbon dioxide, about A diglycerin mixture having an average degree of polymerization of glycerin of about 1.5 to 2.4, preferably an average degree of polymerization of about 2.0, obtained by heating at a temperature of 180 ° C. or higher and causing a polycondensation reaction. Further, diglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, if necessary, treatments such as neutralization, desalting and decolorization may be performed.
本発明においては、上記ジグリセリン混合物を、例えば蒸留またはカラムクロマトグラフィーなど自体公知の方法を用いて精製し、グリセリン２分子からなるジグリセリンを約５０％以上、好ましくは約７０％以上、より好ましくは約９０％以上に高濃度化した高純度のジグリセリンが、好ましく用いられる。 In the present invention, the diglycerin mixture is purified by a known method such as distillation or column chromatography, and diglycerin composed of two molecules of glycerin is about 50% or more, preferably about 70% or more, more preferably Is preferably diglycerin having a high purity of about 90% or higher.
本発明で用いられるジグリセリン脂肪酸エステルの原料として用いられる脂肪酸としては、食用可能な動植物油脂を基原とする脂肪酸であれば特に制限はなく、例えば炭素数６〜２４の直鎖の飽和脂肪酸（例えば、カプロン酸、カプリル酸、カプリン酸、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、リグノセリン酸など）または不飽和脂肪酸（例えば、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、γ−リノレン酸、α−リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸など）が挙げられ、好ましくはオレイン酸、リノール酸およびα−リノレン酸の群から選ばれる一種または二種以上の脂肪酸の混合物である。とりわけオレイン酸を約５０質量％以上、より好ましくは約７０質量％以上含有する脂肪酸混合物を用いるのが好ましい。 The fatty acid used as a raw material for the diglycerin fatty acid ester used in the present invention is not particularly limited as long as it is a fatty acid based on edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms ( For example, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid) Linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like, preferably one or two selected from the group of oleic acid, linoleic acid and α-linolenic acid It is a mixture of the above fatty acids. In particular, it is preferable to use a fatty acid mixture containing about 50% by mass or more, more preferably about 70% by mass or more of oleic acid.
本発明で用いられるジグリセリン脂肪酸エステルの好ましい例として、モノエステル体を約７０％以上含むジグリセリン脂肪酸エステルが挙げられる。その製法の概略は以下の通りである。例えば、攪拌機、加熱用のジャケット、邪魔板などを備えた通常の反応容器に、ジグリセリンと脂肪酸をモル比で約１：０．８〜１：１．２、好ましくは約１：１で仕込み、触媒として水酸化ナトリウムを加えて攪拌混合し、窒素ガス雰囲気下で、エステル化反応により生成する水を系外に除去しながら、所定温度で加熱する。反応温度は通常、約１８０〜２６０℃の範囲、好ましくは約２００〜２５０℃の範囲である。また、反応圧力条件は減圧下または常圧下で、反応時間は約０．５〜１５時間、好ましくは約１〜３時間である。反応の終点は、通常反応混合物の酸価を測定し、酸価約１２以下を目安に決められる。得られた反応液は、未反応の脂肪酸、未反応のジグリセリン、ジグリセリンモノ脂肪酸エステル、ジグリセリンジ脂肪酸エステル、ジグリセリントリ脂肪酸エステルまたはジグリセリンテトラ脂肪酸エステルなどを含む混合物である。反応終了後、得られた反応液を約１２０℃以上１８０℃未満、好ましくは約１３０〜１５０℃に冷却し、酸を加えて触媒を中和し、好ましくは約１５分間〜１時間放置し、未反応のジグリセリンが下層に分離した場合はそれを除去し、ジグリセリン脂肪酸エステルを得ることができる。
Preferred examples of diglycerol fatty acid ester used in the present invention include Jiguriseri emissions fatty acid esters including monoesters about 70%. The outline of the production method is as follows. For example, a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate, etc. is charged with diglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.2, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated at a predetermined temperature in a nitrogen gas atmosphere while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less. The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid ester. After completion of the reaction, the obtained reaction solution is cooled to about 120 ° C. or higher and lower than 180 ° C., preferably about 130 to 150 ° C., and the catalyst is neutralized by adding an acid, preferably left for about 15 minutes to 1 hour, When unreacted diglycerol is separated into the lower layer, it can be removed to obtain a diglycerol fatty acid ester.
更に、該ジグリセリン脂肪酸エステルを、例えば流下薄膜式分子蒸留装置または遠心式分子蒸留装置などを用いて分子蒸留するか、またはカラムクロマトグラフィーもしくは液液抽出など自体公知の方法を用いて精製することにより、モノエステル体を約７０％以上含むジグリセリン脂肪酸エステルを得ることができる。
Furthermore, the diglycerin fatty acid ester is molecularly distilled using, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus, or purified using a method known per se such as column chromatography or liquid-liquid extraction. Accordingly, it is possible to obtain the Jiguriseri emissions fatty acid esters including monoesters about 70%.
本発明に係るジグリセリン脂肪酸エステルの水分散液１００質量％中のジグリセリン脂肪酸エステルの含量に制限はないが、通常約０．５〜５．０質量％、好ましくは約１．０〜４．０質量％となるよう調整するのが好ましい。 Although there is no restriction | limiting in the content of the diglycerol fatty acid ester in 100 mass% of aqueous dispersions of the diglycerol fatty acid ester which concerns on this invention, Usually, about 0.5-5.0 mass%, Preferably it is about 1.0-4. It is preferable to adjust so that it may become 0 mass%.
本発明に係るジグリセリン脂肪酸エステルの水分散液の調製方法に特に制限はなく、例えば、ジグリセリン脂肪酸エステルを、通常約４０〜８０℃に加温して溶融して得た液体を、通常約４０〜８０℃に加温した水に徐々に加えながら、攪拌機を用いて、回転数約８０００〜２００００ｒｐｍ、攪拌時間約５〜３０分間で分散する方法が挙げられる。攪拌機としては、ＴＫホモミクサー（プライミクス社製）、クレアミックス（エムテクニック社製）などの高速回転式分散・乳化機を使用することができる。さらに、攪拌機以外にも、超音波乳化機などの均質化処理機を用いてもよい。 There is no particular limitation on the method for preparing the aqueous dispersion of the diglycerin fatty acid ester according to the present invention. For example, a liquid obtained by heating the diglycerin fatty acid ester to about 40 to 80 ° C. A method of dispersing the mixture at a rotational speed of about 8000 to 20000 rpm and a stirring time of about 5 to 30 minutes using a stirrer while gradually adding to water heated to 40 to 80 ° C. As the stirrer, a high-speed rotary dispersing / emulsifying machine such as TK homomixer (manufactured by PRIMIX Co., Ltd.) or CLEARMIX (manufactured by MTechnic Co., Ltd.) can be used. Further, in addition to the stirrer, a homogenizer such as an ultrasonic emulsifier may be used.
次に、スライスしたジャガイモを、上記ジグリセリン脂肪酸エステルの水分散液中に浸漬した後、水切りを行いフライ調理することにより、本発明のポテトチップスは製造される。浸漬時間は、ジャガイモの品種、スライスしたジャガイモの厚さなどにより異なるが、通常３０〜３００分、好ましくは１５０〜２００分である。フライ調理の方法に特に制限はなく、例えば、食用油と慣用の装置とを用いて、常法により調理することができる。 Next, the potato chips of the present invention are manufactured by immersing the sliced potato in the aqueous dispersion of the diglycerin fatty acid ester, followed by draining and frying. The soaking time varies depending on potato varieties, sliced potato thickness, and the like, but is usually 30 to 300 minutes, preferably 150 to 200 minutes. There is no restriction | limiting in particular in the method of frying, For example, it can cook by a conventional method using cooking oil and a conventional apparatus.
以下に本発明を実施例に基づいて、より具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.
６０℃に加熱して溶融したジグリセリン脂肪酸エステル（製品名：ポエムＤＯ−１００Ｖ；理研ビタミン社製；モノエステル体含有量約８０％）３０ｇを６０℃の水道水９７０ｇに加え、ＴＫホモミキサー（プライミクス社製）を用いて回転数５０００ｒｐｍで１０分間攪拌した。得られた分散液を室温まで冷却し、ジグリセリン脂肪酸エステルの水分散液１０００ｇを得た。 30 g of diglycerin fatty acid ester (product name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd .; monoester content: about 80%) heated to 60 ° C. and melted is added to 970 g of tap water at 60 ° C., and a TK homomixer ( The mixture was stirred for 10 minutes at a rotational speed of 5000 rpm. The obtained dispersion was cooled to room temperature to obtain 1000 g of an aqueous dispersion of diglycerin fatty acid ester.
次に、市販のジャガイモ（男爵）を、スライサーを用いて１．５ｍｍの厚さにスライスした。スライスしたジャガイモ約４００ｇを、上記水分散液に室温下で３時間浸漬した。その後、水分散液からジャガイモを取り出し、ジャガイモ表面の水気を切り、１８０℃に加熱した菜種白絞油で２分３０秒間フライ調理し、ポテトチップ約１００ｇ（実施品）を得た。 Next, a commercially available potato (baron) was sliced to a thickness of 1.5 mm using a slicer. About 400 g of sliced potato was immersed in the aqueous dispersion at room temperature for 3 hours. Thereafter, the potato was taken out of the aqueous dispersion, drained from the surface of the potato, fried with rapeseed white squeezed oil heated to 180 ° C. for 2 minutes and 30 seconds to obtain about 100 g of potato chips (practical product).
また、対照として、実施例１に記載のジグリセリン脂肪酸エステルの水分散液１０００ｇに替えて水道水１０００ｇを使用したこと以外は実施例１と同様に実施し、ポテトチップス約１００ｇ（対照品）を得た。 In addition, as a control, it was carried out in the same manner as in Example 1 except that 1000 g of tap water was used instead of 1000 g of the aqueous dispersion of diglycerin fatty acid ester described in Example 1, and about 100 g of potato chips (control product) was used. Obtained.
[試験例]
上述した方法により作製したポテトチップス（実施品および対照品）の、その各々について油分（％）を測定した。結果を表１に示した。なお、油分の測定は、「基準油脂分析試験法 ２００３年版」（社団法人 日本油化学会編）の［参３．１．１-1996 ジエチルエーテル抽出法］に準じて実施した。
[Test example]
The oil content (%) of each of the potato chips (practical product and control product) produced by the method described above was measured. The results are shown in Table 1. The oil content was measured according to [Reference 3.1.1-1996 Diethyl ether Extraction Method] of “Standard Oil Analysis Test Method 2003 Edition” (edited by the Japan Oil Chemists' Society).
本発明に係るポテトチップス（実施品）は、対照品のポテトチップスと比較して油分の少ない優れたものであることが明らかである。 It is clear that the potato chips (practical product) according to the present invention are superior in oil content as compared with the control potato chips.
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| JP5657254B2 (en) * | 2010-01-05 | 2015-01-21 | 理研ビタミン株式会社 | Molded potato chips and manufacturing method thereof |
| CN103798417A (en) * | 2012-11-07 | 2014-05-21 | 丰益(上海)生物技术研发中心有限公司 | Method used for reducing oil content of fried food, and applications of diacylglycerol in reducing oil content of fried food |
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| JPH0779711A (en) * | 1993-09-10 | 1995-03-28 | Riken Vitamin Co Ltd | Improver for coating of fry |
| JPH08224067A (en) * | 1995-12-13 | 1996-09-03 | Riken Vitamin Co Ltd | Improvement in texture of potato chip |
| JPH11318375A (en) * | 1998-05-21 | 1999-11-24 | Riken Vitamin Co Ltd | Production of dry vegetable or fruit product |
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