JPH0394650A - Production of potato chip - Google Patents

Abstract

PURPOSE:To obtain potato chips with a low reducing sugar content, giving pale golden color, free from brownish coloration, and improved in flavor by slicing reducing sugar-contg. potatoes and by immersion treatment of the resulting sliced potatoes with a special microorganismic suspension followed by washing and then frying. CONSTITUTION:Reducing sugar-contg. potatoes washed in advance are sliced, and the resulting slices are put to immersion treatment with a suspension of reducing sugar-degradative micorroganism (e.g. Saccharomyces cerevisiae) followed by washing again and then frying, thus obtaining the objective potato chips.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing Botetochibu,
More specifically, it relates to a production method that prevents browning during the frying process due to an increase in reducing sugars in stored raw potatoes. (Prior art) Potato chips are made by washing and peeling potatoes, or slicing them to a predetermined thickness without peeling them, washing them again, frying them in a fryer, and seasoning them with salt, etc. It is a product, and the process is extremely simple. (Problem to be solved by the invention) Potato chips are made using a simple process of peeling raw potatoes, slicing them into thin slices of about 1 m/m, frying them at a frying temperature of about 180°C for about 2 minutes, and seasoning them lightly with salt. Since it is a food product, its quality is highly dependent on the raw material potato used.

The raw material, potatoes, is significantly affected by handling and storage conditions from the harvesting period to the storage period. In particular, changes in temperature as an environmental condition cause changes in chemical composition, so changes in salinity lead to an increase in reducing sugars that directly affect potato chip color.

For this reason, when selecting raw potatoes, we minimize sugar increase so that we can use potatoes with a low reducing sugar content, and we also select potatoes that are stored under temperature conditions to minimize damage caused by germination and rot. By using potato chips, we manufacture potato chips with excellent yield and color and flavor, but the ingredients of the potato raw material may vary slightly depending on the cultivation conditions, ripeness, storage period, storage conditions, etc. It is considered inevitable that defective potato chips will be produced during the frying process.

(Means for Solving the Problems) As a result of intensive research by the present inventors to prevent browning during the frying process even with raw potatoes with an increased amount of reducing sugar, the inventors peeled and sliced the washed raw potatoes, They discovered that by immersing these chips in a suspension of microorganisms capable of decomposing reducing sugars such as baker's yeast, washing them again and frying them, they could obtain potato chips with a very nice and uniform color without any discoloration. This invention has been achieved.

That is, in order to utilize the reducing sugar decomposition property of Saccharomyces cerevisiae, slices of potato (Toyoshiro), a storage material for potato chip processing, which has an increased amount of reducing sugar, are immersed in a Ban yeast suspension. The results shown in Table 1 were obtained by frying and comparing the change in reducing sugar content and browning of potato chips with untreated chips. Table 1 However, the test was conducted by slicing potatoes to a thickness of about 1 m/m in a cooker, washing and draining them, and using bun yeast (moisture 6 6
! ) 5$ (W/V) (1) After immersing in the suspension at a processing temperature of 35 degrees for 5 and 10 minutes, washing and draining, measuring the amount of reducing sugar in the drained slices,
Frying was performed for 1 minute and 20 seconds using salad oil at an oil temperature of 160 to 165°C, and the degree of coloration was observed. The color ◎ indicates no browning, O indicates slight browning, and × indicates browning.

As shown in the results in Table 1, the amount of reducing sugar after immersion treatment with yeast suspension was clearly reduced compared to the untreated case, and this directly affected the amount of reducing sugar after frying and affected the coloring. It is thought that this has brought extremely good results.

Next, we conducted a test on changes in reducing sugar content and changes in appearance after frying by varying the concentration of the suspended Ti solution.
Shown in the table.

Note that the content of reducing sugar was expressed with the untreated sample set at 100.

Table 2 However, the test is first! ! The test method was the same, except that the suspension concentration and immersion treatment time were changed.

Table 2 shows that even if the suspension concentration is 1%, thin sections with increased reducing sugar content will have their content reduced after immersion treatment, but if the suspension contains a large amount of reducing sugar, the concentration needs to be increased; If the moisture content is too high, the soaking process will not be easy.
In the case of 6% baker's yeast, it can be used even at a concentration of 20% (w/v) suspension, but the commonly used range is 1 to 20% (w/v).
10% (W/V).

Next, microorganisms other than Ban's yeast, which is a microorganism capable of decomposing reducing sugars used in the present invention, were tested, and the results are shown in Table 3. Table 3 *Active Sav-R manufactured by Oriental Ffy Hakogyo Co., Ltd. However, the test was conducted in the same manner as in Table 1 except that only the suspended microorganisms were changed. As shown in Table 3, if you use not only baker's yeast but also microorganism suspensions that have the ability to decompose reducing sugars, you can reduce the reducing sugar content by soaking even if potato chip raw potatoes have an increased reducing sugar content. The purpose is to produce potato chips without browning.

The concentration commonly used as a microorganism suspension in this invention may be any concentration as long as the sliced slices can be processed into a container in the liquid, but it is generally about 1 to 5% (w/v) and the temperature is 20 to 20%. The treatment time at 50° C. is appropriately adjusted depending on the reducing sugar content, suspension concentration, etc., but 1 to 10 minutes is sufficient; if it is too long, the starch etc. in the slices will denature and cause discoloration. Moreover, the soaked thin slices can be rewashed to thoroughly wash away microorganisms adhering to the thin slices, and then fried to make good potato chips.

(Function) The method of the present invention has the above-mentioned structure, and in order to process raw potatoes containing an increased amount of reducing sugar into potato chips, after slicing, potatoes are placed in a suspension of microorganisms capable of degrading reducing sugars. By soaking, the reducing sugars in the sliced flakes are decomposed into carbon dioxide, water, alcohol, organic acids, etc. and lost.

(Example) Examples of the present invention will be described below. Example 1 5 kg of peeled raw potato II (variety Toyoshiro) was sliced into 1 m/m thick slices using a slicer, and after washing the slices with water, a predetermined number (10 slices) were taken out. The amount of reducing sugar was measured. The highest is 14. 5 7 mg/
g, the lowest is 10. 7 6 mg/g with an average of 1
3. 1 7 rng/g and k. Next, the thin sections after washing were treated with a suspension of Van yeast (Myces cerevisiae) adjusted to pH 6.4 (66% of Van yeast water content).
% (W/V) suspended in a tank filled with water at a salinity of 35°C for 5 minutes, and the adhering suspended matter was washed off with water. A predetermined number of thin sections (1
0 sheets) was sampled and the reducing sugar was measured as before.
The highest is 9. 39 mg/g and the lowest is 8. 5 7
mg/g, an average of 9.07 mg/g, which was significantly lower than before the immersion treatment, and the height difference disappeared. After re-washing, the thin section has an inlet temperature of 180℃ and an outlet temperature of 160℃.
Continuous fryer adjusted to ℃ (oil used is soybean oil)
The fried chips, which were fed to the frying pan and fried for 1 minute 20 seconds to 1 minute 40 seconds, had no browning at all, had a uniform light golden color, and had a good flavor.

(Effects) The present invention not only processes raw potatoes with a microbial suspension before the frying process, and fries raw potatoes with increased reducing sugar content as low-reducing sugar potatoes, but also fries them as homogeneous reducing sugar potatoes. As a result, the fried potato chips exhibit an extremely uniform pale golden color, are completely free from browning, and have a much better flavor.

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Claims (1)

[Claims] When producing potato chips using raw potatoes containing reducing sugars, the washed potatoes are sliced, the slices are immersed in a suspension of microorganisms capable of degrading reducing sugars, and then washed again and fried. A method for producing potato chips characterized by supplying to.