JP6917254B2 - Burdock chips and their manufacturing method - Google Patents

Description

The present invention relates to burdock chips and a method for producing the same.

Burdock is rich in dietary fiber and contains a large amount of polyphenols such as caffeic acid and chlorogenic acid, so that it is healthy and nutritionally preferable, and has been popular as a food material for a long time. In recent years, snack foods (burdock chips) such as potato chips, which are sliced burdock and oil-conditioned, are commercially available.

Regarding the burdock chips, for example, Patent Document 1 describes a method for producing burdock chips in which sliced burdock is coated (sprinkled) with baking powder and fried in cooking oil. According to this Patent Document 1, the present invention can obtain a crispy texture and leave the burdock flavor, and can be fried in a beautiful fox color without burning, and can shorten the fried time as compared with the conventional case. It is stated that it can be done.
However, as a result of examination by the present inventors, the burdock chips produced by the method described in Patent Document 1 have not been treated to lighten the texture, so that the texture is hard and polypoly. I got the impression that it was difficult to eat because it left a tense feeling. Burdock chips have a need for a crispy and light texture from the viewpoint of making them more delicious and easier to eat.

For example, Patent Document 2 describes an invention capable of giving burdock chips a crispy and light texture. In Patent Document 2, a mixture of a leavening agent such as sodium hydrogen carbonate and ammonium hydrogen carbonate and sugars such as glucose and lactose is impregnated with raw vegetables, and then heated, foamed, and dried for porous drying. Vegetables are listed. That is, this porous dried vegetable is obtained by making the vegetable porous by the gas generated by foaming the leavening agent invading the inside of the raw material vegetable to form bubbles.

Japanese Unexamined Patent Publication No. 2006-345793 Japanese Unexamined Patent Publication No. 2000-210042

Here, as described above, burdock chips have a need for a crispy and light texture.
On the other hand, as described above, the burdock chips produced by the method described in Patent Document 1 have a problem that the texture is hard because the treatment for lightening the texture is not performed.
On the other hand, since the porous dried vegetables described in Patent Document 2 are produced by hot air drying, they cannot exhibit the golden brown color peculiar to fried foods, and not only do not look good, but also have a fragrance peculiar to fried foods. Since it has no taste, there is a problem that it is inferior in palatability as a snack food. Further, since the porous dried vegetables described in Patent Document 2 are produced by hot air drying, the fragrance component is lost together with the water content, and the flavor of the burdock, which is the raw material, is poor. In particular, there was a problem that the palatability as burdock chips) was inferior.
Furthermore, snack foods fried in cooking oil generally have a problem that the acid value (AV) and peroxide value (POV) of the oil tend to be high, so set a long expiration date. I can't. The AV refers to the number of mg of potassium hydroxide required to neutralize the free fatty acids present in 1 g of fats and oils. POV refers to the number of mg of iodine released from potassium iodide by peroxide in 1 kg of fats and oils.

The present invention has been made in view of the above circumstances, and burdock chips having a crispy texture not found in conventional products, having excellent palatability as a snack food, and having a long expiration date, and their production. The challenge is to provide a method.

The burdock chips according to the present invention that have solved the above problems have a burdock in the shape of diagonal slices and a garment in which the flour covering the surface of the burdock in the shape of diagonal slices is swollen, and have an oil content of 1 to 4% and a breaking strength. Is 4.9 N or less, and the garment contains an antioxidant.

Further, in the method for producing gobo chips according to the present invention, a pretreatment step of washing the gobo and diagonally slicing the gobo and a diagonally sliced gobo subjected to the pretreatment step are 0.05 to 0.5 w / v%. A dipping step of immersing in an aqueous sodium hydrogen carbonate solution, a coating step of applying grain powder and an antioxidant on the surface of the diagonally sliced gobo that has undergone the dipping step, and an oil of the gobo that has undergone the coating step. It has an oil lantern process for producing lanterns and gobo chips.

The burdock chips and the method for producing the same according to the present invention have a crispy texture that is not found in conventional products, are excellent in palatability as snack foods, and can set a long expiration date.

It is a flowchart explaining the manufacturing method of the burdock chips which concerns on one Embodiment of this invention. Process No. It is a graph which shows the breaking strength [gf] of the burdock chips which concerns on 1, 2, 3, 5, 8 and 9.

Hereinafter, burdock chips and a method for producing the same according to an embodiment of the present invention will be described in detail.
(Burdock chips)
The burdock chips according to the present embodiment have an obliquely sliced burdock and a garment in which the flour covering the surface of the burdock is swollen, and has an oil content of 1 to 4% and a breaking strength of 4.9 N (500 gf) or less. The garment contains an antioxidant.

The slice width (thickness) of the diagonally sliced burdock is preferably 0.5 to 2.5 mm, for example, but is not limited to this, because a crispy texture can be easily obtained. The slice width of the diagonally sliced burdock may be less than 0.5 mm or more than 2.5 mm.
Further, since the diagonally sliced burdock has a crispy texture and is easy to eat, it is preferable that the minor axis is 10 mm or more and the major axis is 20 mm or more, but the burdock is not limited to this.

Further, the diagonally sliced burdock may or may not have the burdock skin removed. When removing the skin, it is also possible to leave a part of the skin of the burdock. Burdock chips can lighten the color tone after oiling by removing the skin. Therefore, when it is desired to lighten the color tone of burdock chips, it is preferable to remove the skin. In addition, burdock chips can enhance the flavor of burdock by having a skin. Therefore, if you want to make burdock chips with a strong burdock flavor, it is preferable to put a skin on them. Whether or not to remove the burdock skin, and the removal rate when removing the burdock skin can be appropriately adjusted according to the needs and the finish. The burdock with the skin removed and the burdock with the skin can be used together.

The burdock chips according to the present embodiment have a garment in which flour is swollen to cover the surface of the diagonally sliced burdock. Since the burdock chips have the garment, the burdock chips have a rich taste and the oil content can be easily maintained in the above range. Moreover, since the burdock chips have the batter, the burdock chips have an excellent texture. Therefore, burdock chips have an excellent palatability as a snack food.

Examples of the flour that can be used in the present embodiment include wheat flour, barley flour, rye flour, rice flour, corn flour, soybean flour, soybean flour, pea flour, green bean flour, soybean flour, kataguri flour, kudzu flour, and tapioca flour. , Potato flour, chestnut flour, acorn flour, corn starch, processed starch and the like. Any one of these flours can be selected and used alone, or two or more can be selected and used in combination. From the viewpoint of maintaining the oil content in the above range while enriching the taste, the amount of the flour adhered is preferably, for example, 5 to 50% by mass with respect to the sliced diagonally sliced burdock, but is limited to this. It is not something that is done.

In addition, the above-mentioned clothing contains an antioxidant. The present inventors have found that burdock has an antioxidative effect on fats and oils. Due to the synergistic effect of burdock's fat and oil antioxidant effect and the antioxidant contained in the batter, AV and POV are lower than those of conventional snack foods fried in cooking oil using vegetables other than burdock. Therefore, the burdock chips according to the present embodiment can have a longer expiration date than the conventional snack foods described above. The expiration date of conventional snack foods fried in cooking oil is often set to 120 days, but the expiration date of burdock chips according to the present embodiment can be set to, for example, 270 days. Further, the burdock chips according to the present embodiment not only are less likely to cause deterioration in flavor, but can also provide healthy, safe and secure burdock chips.

As the antioxidant, for example, vitamin E, vitamin C, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), erythorbic acid, rosemary extract, green tea extract, coffee bean extract and the like can be used. However, it is not limited to these as long as it can prevent the oxidation of fats and oils.

The burdock chips according to this embodiment have an oil content of 1 to 4%. The fact that the oil content is in this range means that it was manufactured with oil. Further, when the oil content is in this range, the sweetness and umami of the fat and oil can be obtained, so that the snack food, particularly the burdock chips, has excellent palatability. Whether or not it is oily can also be judged from the appearance of burdock chips.

Here, the term "oil butterfly" as used herein means, for example, heating edible vegetable fats and oils, edible animal fats and oils, and putting the object to be heated into the heated fats and oils and heat-treating them for a predetermined time. Examples of edible vegetable oils and fats include cottonseed oil, rapeseed oil, soybean oil, corn oil, sesame oil, rice bran oil, palm oil and the like. Examples of edible animal fats and oils include butter and lard. As the fats and oils, any one of those exemplified as edible vegetable fats and oils or edible animal fats and oils can be selected and used alone, or two or more kinds can be selected and used in combination. For example, in the case of a continuous fryer, the heating temperature of fats and oils can be 150 to 160 ° C., and the heating time can be 2 to 3 minutes. In the case of a batch fryer, the heating temperature of fats and oils can be 135 to 145 ° C., and the heating time can be 7 minutes or the like. In this embodiment, a continuous fryer is preferable to a batch fryer. With a continuous fryer, for example, the AV will be lower (for batch fryer: eg 1.0 KOH mg / g, for continuous fryer: eg 0.4-0.6 KOH mg / g). Further, the amount of burdock chips to be oiled is preferably a large amount of about 200 kg rather than a small amount of about 10 kg, for example. Higher treatments result in lower AV, for example (small doses: eg 0.6 KOH mg / g, large doses: eg 0.4 KOH mg / g).

If the oil content is less than 1%, it is not fried with fats and oils, so that it cannot exhibit the golden brown color peculiar to fried foods, and the appearance is not good. Further, in this case, there is no aroma or taste peculiar to fried food. Therefore, if the oil content is less than 1%, the palatability of snack foods, especially burdock chips, is inferior.
On the other hand, if the oil content exceeds 4%, it becomes too oily, and thus the taste of snack foods, especially burdock chips, is inferior.

The oil content of burdock chips should be adjusted by draining the burdock chips using a centrifugal degreaser, etc., or placing the burdock chips on a device that can drain oil, such as an oil drain net. Can be done. Since the time for performing centrifugal deoiling and the time for placing burdock chips on the oil drain net differ depending on the oil and fat used, it is advisable to carry out experiments and set appropriately.

The burdock chips according to this embodiment have a breaking strength of 4.9 N (500 gf) or less. When the breaking strength is 4.9 N or less, the texture of burdock chips becomes crispy, which is not found in conventional products. On the other hand, when the breaking strength of burdock chips exceeds 4.9 N, the texture becomes hard and the texture becomes polypoly. From the viewpoint of obtaining a crispy texture more reliably, the breaking strength of burdock chips is preferably 3.9 N or less.
The breaking strength is preferably 2.0 N (204 gf) or more from the viewpoint of obtaining a crispy texture more reliably and preventing the food from becoming too brittle as a snack food.

The burdock chips according to the present embodiment described above have oil content and breaking strength in specific ranges, respectively. Therefore, the burdock chips according to the present embodiment have a crispy texture that is not found in conventional products, and have a good appearance because they have a golden brown color peculiar to fried foods, and also have a scent and taste peculiar to fried foods. It has excellent palatability as a snack food. Further, since the burdock chips according to the present embodiment have a garment containing an antioxidant, the AV and POV are lowered and the storage stability is improved due to the synergistic effect with the burdock's antioxidative effect on fats and oils. , The expiration date can be set longer. In addition, since AV and POV are unlikely to increase, not only is flavor deterioration less likely to occur, but also healthy, safe and secure burdock chips can be provided.

(Manufacturing method of burdock chips)
As shown in FIG. 1, the method for producing burdock chips according to the present embodiment includes a pretreatment step S1, a dipping step S2, a coating step S3, and an oiling step S4.
Hereinafter, each step will be described.

The pretreatment step S1 is a step of washing the burdock and slicing it into diagonal slices. The burdock can be washed, for example, by immersing the burdock in water to remove rough mud and then washing the outer surface with water using a brush washing machine or the like, but the method is not limited to this. do not have. Further, the diagonal slice of burdock can be sliced by cutting the burdock root after washing with water and using an automatic slicer. Diagonal slices of burdock It is preferable, but not limited to, the cut surface to be slanted with respect to the longitudinal direction of burdock.

Further, the following operation may be performed in the pretreatment step S1. For example, burdock after slicing may be lye-free if necessary. The lye removal can be performed, for example, by immersing in water at 0 to 20 ° C. for 4 to 24 hours. Further, the burdock after slicing may be immersed in an aqueous solution of sodium hypochlorite as a sterilization treatment. The concentration of sodium hypochlorite is preferably in the range of 5 to 300 ppm, but can be appropriately changed according to the quality of burdock. The immersion time of burdock in the sodium hypochlorite aqueous solution is preferably in the range of 1 to 20 minutes, but it can be appropriately changed according to the quality of burdock. After the sodium hypochlorite treatment, it is preferable to carry out the rinsing treatment with tap water or the like.

The dipping step S2 is a step of immersing the diagonally sliced burdock obtained by performing the pretreatment step S1 in a 0.05 to 0.5 w / v% aqueous sodium hydrogen carbonate solution. By immersing the sliced burdock in the aqueous sodium hydrogen carbonate solution having the above concentration, the breaking strength of the burdock chips can be reduced to 4.9 N or less. Therefore, it is possible to give the burdock chips a crispy texture that is not found in conventional products. If the concentration of the sodium hydrogen carbonate aqueous solution used in the dipping step S2 is less than 0.05 w / v%, the burdock chips cannot be given a crispy texture. On the other hand, if the concentration of the aqueous sodium hydrogen carbonate solution used in the dipping step S2 exceeds 0.5 w / v%, the raw burdock turns red, and when it is fried, it becomes reddish brown or darkened chips. Preference is greatly impaired. In addition, since the burdock becomes too soft, the burdock sticks to each other, and the coating powder does not sufficiently adhere to the burdock.

The coating step S3 is a step of coating the surface of the diagonally sliced burdock that has undergone the dipping step S2 with the flour and the antioxidant. Since the flours and antioxidants that can be used have been described above, the description thereof will be omitted. This coating step S3 can be performed, for example, by using a powdering machine or the like. The amount of the flour and the antioxidant attached to the burdock is preferably 5 to 20 parts by mass with respect to 100 parts by mass of the burdock, for example.

Either one of the flour and the antioxidant can be applied to the surface of the burdock first, or both can be applied at the same time. When the flour and the antioxidant are applied at the same time, a mixed powder in which the flour and the antioxidant are mixed can be prepared and the mixed powder can be used. When applying the flour and the antioxidant at the same time, use a flouring machine for the flour and a flouring machine for the antioxidant, and apply the flour and the antioxidant separately to the surface of the gobo. You can also.

The flour and the antioxidant used in the coating step S3 can be used, for example, in a usage ratio of 3: 1 to 350: 1. When the ratio of flour and antioxidant used is within this range, AV and POV are lowered, and the expiration date can be set more reliably and longer.

The oil burdock step S4 is a step of oiling the diagonally sliced burdock that has been subjected to the coating step S3 to produce burdock chips. Since the fats and oils used for the oil, the heating temperature, the heating time, etc. have been described above, the description thereof will be omitted. This oil-butterfly step S4 can be performed, for example, by using a continuous fryer, a batch fryer, or the like.

The oil content of the burdock chips produced in the oil butterfly step S4 is preferably between 1 and 4%. Since the burdock chips produced in the oil burdock step S4 are listed as oil, the oil content may exceed 4%, but it is rarely less than 1%. If the oil content of the burdock chips exceeds 4%, use a device that can drain the oil, such as a centrifugal degreaser or an oil drainer, to remove (excluding) the oil contained in the burdock chips. The oil content of the above can be 1 to 4%.

The method for producing burdock chips according to the present embodiment described above can produce burdock chips in which the oil content and the breaking strength are each in a specific range. Therefore, the method for producing burdock chips according to the present embodiment has a crispy texture that is not found in conventional products, and has a good appearance because it exhibits a golden brown color peculiar to fried foods, and further, aroma and taste peculiar to fried foods. Therefore, it is possible to produce burdock chips having excellent palatability as a snack food. Further, since the method for producing burdock chips according to the present embodiment can produce burdock chips having a garment containing an antioxidant, AV and POV are lowered due to a synergistic effect with the burdock's antioxidant effect on fats and oils. The storage stability is improved, and the expiration date can be set longer. Further, in the method for producing burdock chips according to the present embodiment, since AV and POV are low, not only flavor deterioration is unlikely to occur, but also healthy, safe and secure burdock chips can be produced.

Next, the present invention will be described in more detail with reference to Examples that satisfy the requirements of the present invention and Comparative Examples that do not.

First, the burdock raw material with mud was immersed in water to remove rough mud, and then the outer surface was washed with water using a brush washing machine. The burdock raw material used had a standard of L or more or a diameter of 20 mm or more.
After cutting the calyx, the burdock washed with water was sliced into diagonal slices at an angle oblique to the longitudinal direction of the burdock so as to have a thickness of about 1.5 ± 0.5 mm using an automatic slicer. The burdock after slicing was immersed in tap water for about 4 hours to remove the lye. Then, the burdock from which the lye had been removed was immersed in a 200 ppm sodium hypochlorite aqueous solution for 10 minutes for sterilization. In order to remove excess chlorine from the sterilized burdock, it was immersed in tap water for about 30 minutes, and then excess water was removed using a centrifugal dehydrator.

Then, the sliced burdock that had been treated so far was treated under various conditions as shown below.
<Processing conditions>
Process No. 1: No processing processing No. 2: Freezing treatment No. 3: Boil treatment No. for 30 seconds at 100 ° C. Boil treatment No. for 5 minutes at 4: 50 ° C. Immersion treatment in 5: 40% sugar water for 3 minutes No. 6: Immersion treatment in 50% sugar water for 3 minutes No. 7: Immersion treatment in 60% sugar water for 3 minutes No. 8: 0.05% sodium hydrogen carbonate aqueous solution treatment No. 9: 0.5% aqueous sodium hydrogen carbonate solution

Next, the processing No. Flour (tapioca starch) and vitamin E were applied to the surface of sliced burdock according to 1 to 9, and oiled with palm oil at 140 ° C. for 7 minutes. The amount of flour and antioxidant attached to burdock was 10 parts by mass with respect to 100 parts by mass of burdock, and the ratio of flour to vitamin E used was 35: 1 (that is, the total of burdock + flour + vitamin E). Vitamin E was 0.25% of the amount). Then, deoiling treatment was carried out for 30 seconds to produce a sample (burdock chips) for evaluation.

Then, the sensory evaluation of the sample and the measurement of AV, POV and breaking strength were carried out.
In the sensory evaluation, the texture, appearance, taste, etc. of the sample were evaluated.
For AV and POV, process No. Only 1, 8 and 9 were measured (for the other samples, AV and POV were not measured, so they were described as "ND" (= No Data)).
AV was simply measured using an AV test paper (manufactured by ADVANTEC) and POV using a POV test paper (manufactured by SIBATA). At the time of measurement, put 10 g of crushed burdock chips in a centrifuge tube and heat it at 90 ° C for 10 minutes to liquefy the solid fat (palm oil). Each test paper was dipped in and measured.
Table 1 shows the findings in the sensory evaluation and the measurement results of AV and POV.

As shown in Table 1, among the samples, three types of samples (treatment Nos. 1, 8 and 9) that showed characteristic differences as a result of the sensory test had flour and vitamin E on the surface of the sliced burdock. AV and POV were low because they were oiled and oiled. Therefore, it was found that the expiration date can be set longer by applying flour and vitamin E to the surface of sliced burdock and oiling it. Process No. Samples other than 1, 8 and 9 were also considered to have the same value because the surface of the sliced burdock was coated with flour and vitamin E and oiled.

On the other hand, no. A sample (not shown in Table 1 and the like) according to the comparative example treated under the same treatment conditions as in No. 9 was produced, and AV and POV were measured in the same manner as described above. The AV of the sample according to the comparative example was 3.0 KOH mg / g, and the POV was 10 mg equal amount / kg. The AV and POV of the sample according to the comparative example were both treated No. 2 using vitamin E. The values were higher than those of the samples related to 1, 8 and 9.

In addition, as shown in Table 1, the creep meters (stocks) were used for 6 types of samples (processing Nos. 1, 2, 3, 5, 8 and 9) in which characteristic differences were found as a result of the sensory test. The breaking strength was measured using RE2-3305B) manufactured by Sanyo Electric Railway Co., Inc. The result is shown in FIG.

As shown in FIG. 2, the treatment No. immersed in the aqueous sodium hydrogen carbonate solution. It was confirmed that the samples of Nos. 8 and 9 had a significantly reduced breaking strength and a crispy texture that was not found in the conventional products. Specifically, the processing No. The breaking strength of the samples according to 8 and 9 was 4.9 N (500 gf) or less, and more specifically, 3.9 N (400 gf) or less. In addition, processing No. Since the samples according to 8 and 9 were immersed in a 0.5% aqueous sodium hydrogen carbonate solution, the untreated treatment No. The breaking strength decreased at a significance level of 0.1% as compared with the sample according to 1.

Process No. When the samples related to 8 and 9 were eaten, it was confirmed that, as described above, in addition to having a crispy texture that was not found in conventional products, it was excellent in palatability as a snack food. Was done. In addition, processing No. From the taste of the samples related to 8 and 9, it was considered that they can be used not only for snack foods but also for various purposes such as salads, delicatessen items, and toppings for noodles.

Claims (2)

Diagonally sliced burdock,
It has a garment with swollen flour covering the surface of the diagonally sliced burdock.
Oil content 1-4%,
The breaking strength is 4.9N or less,
Burdock chips whose batter contains an antioxidant. The pretreatment process of washing the burdock and slicing it into diagonal slices,
A dipping step of immersing the diagonally sliced burdock subjected to the pretreatment step in a 0.05 to 0.5 w / v% sodium hydrogen carbonate aqueous solution, and a dipping step.
A coating step of applying flour and an antioxidant to the surface of the diagonally sliced burdock that has undergone the dipping step, and
The oil burdock process for producing burdock chips by oiling the diagonally sliced burdock that has undergone the coating process, and
A method for manufacturing burdock chips.

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