JPH08242804A - Emulsifying agent for potato chips and preparation of the same - Google Patents

Abstract

PURPOSE: To obtain an emulsifying agent containing a sucrose fatty acid ester having a specific HLB value or higher, without showing a browning, hardly becoming hard and capable of affording potato chips excellent in luster and forming properties. CONSTITUTION: This emulsifying agent contains (A) a sucrose fatty acid ester having >=5HLB (e.g.; a lauric acid ester). Also, it is preferable to further blend (B) at least one kind selected from a glycerol fatty acid monoester, a glycerol fatty acid organic acid monoester and a sorbitan fatty acid monoester in the blending ratio of the components A:B=(10-90):(90-10) (wt.%) for improving the luster of potato chips. Further, it is preferable to blend (C) a sugar compound to the component (A) in the blending ratio of the components A:C=(5-95):(95-5)(wt.%) for enabling to perform a spray drying. Furthermore, it is preferable to blend the components (B) and (C) to the component (A) in the blending ratio of the components A:B:C=(0.5-90):(0.5-90):(5-95)(wt.%) and to spray dry for improving the dispersing and forming properties of the potato chips.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an emulsifier for potato chips and an emulsifier preparation.

[0002]

2. Description of the Related Art Potato chips are prepared by peeling the potato skin from the raw material, slicing it into thin pieces, washing with water, draining, and frying.
Then season with seasoning (such as salt) to make the product. In this case, the selection of the raw material potato is important. Reducing sugars and free amino acids are contained in the raw material potatoes,
The color tone of the product changes depending on the amount thereof, and when the reducing sugar is large, it is colored brown and the commercial value decreases.

Reducing sugars in potato increase at low temperature and decrease at high temperature. Therefore, in order to prevent the coloring of the product, it has been studied to immerse the product in hot water after draining it and then to fried it, or to fried it with a vacuum fryer to lower the frying temperature.

[0004]

However, in the former case, the starch granules in potato are destroyed, so that the product becomes hard during storage, has a weak flavor, and the outflow of natural antioxidants shortens the product life. The latter has the merit that the deterioration of the pumping oil will be small, but it will be a large scale in terms of equipment.

In the conventional production of potato chips as described above, the products obtained are not uniform depending on the size and shape of the raw potato, and the color tone is also uneven due to the difference in the amount of reducing sugar contained in each potato. In addition, the potato chips became hard during storage, resulting in a bad texture.

On the other hand, molded potato chips have been introduced from around 1975 in order to eliminate such irregularities in shape and color tone.

Since the main raw material is dried mashed potato, etc., it is possible to manufacture a uniform product having a uniform shape, color and size regardless of the state of the raw material potato. In this case, a method such as punching from a sheet of material spread out or extrusion using an extruder is used.

However, in the production of the molded potato chips, there were problems such as damage to the product due to defective molding and no gloss compared with ordinary potato chips.

The present invention has no browning and is hard to harden,
It is an object of the present invention to provide an emulsifier and an emulsifier preparation capable of producing potato chips having excellent gloss and moldability.

[0010]

The present invention has been made by paying attention to such conventional problems, and it has been found that the above problems can be overcome by using a specific emulsifier or an emulsifier preparation. Reached That is, the first invention is an emulsifier for potato chips containing a sucrose fatty acid ester having an HLB of 5 or higher (hereinafter also referred to as component A). Second
The invention of (1) is an emulsifier for potato chips, which contains at least one or more of the emulsifier of the first invention and a glycerin fatty acid monoester, a glycerin fatty acid organic acid monoester and a sorbitan fatty acid ester (hereinafter also referred to as B component). A third invention is a pH containing the emulsifier of the first invention or the second invention and a saccharide compound (hereinafter also referred to as C component).
It is a powdery or granular emulsifier formulation for potato chips obtained by spray drying an aqueous solution or dispersion of 4-9.

(Requirements Constituting Means) The fatty acid which constitutes the fatty acid ester of the sucrose fatty acid ester which is the A component used in the present invention is not particularly limited, but for example has 12 carbon atoms.
.About.22 saturated or unsaturated fatty acids, or a mixture of two or more. Specifically, lauric acid, myristic acid,
They are saturated fatty acids such as 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.

The HLB of this sucrose fatty acid ester is 5 or more, and if it is less than 5, the performance is insufficient.

The fatty acid constituting one kind selected from the glycerin fatty acid monoester, the glycerin fatty acid organic acid monoester and the sorbitan fatty acid ester used for the component B may be the same as the constituent fatty acid for the component A.

The glycerin fatty acid organic acid monoester used in the component B of the present invention is an organic acid ester of glycerin fatty acid monoester, and examples thereof include glycerin fatty acid organic acid such as citric acid, succinic acid, acetic acid, diacetyltartaric acid and lactic acid. It is a monoester.

The blending ratio of at least one component (component B) from the sucrose fatty acid ester which is the component A, glycerin fatty acid monoester, glycerin fatty acid organic acid monoester and sorbitan fatty acid ester is A: B = 1.
It is 0 to 90:90 to 10 (% by weight). The gloss is further improved by adding the B component to the A component.

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 marbit are used. And may be used alone or as a mixture of two or more thereof.

When an emulsifier preparation is prepared from the A component and the C component, the compounding ratio is A: C = 5 to 95:95 to 5 (% by weight). By adding the C component to the A component, spray drying is possible, the solubility in cold water is improved, and the color of the potato chips is also excellent.

When an emulsifier formulation is prepared from the components A, B and C, the mixing ratio is A: B: C = 0.5 to 90:
It is 0.5-90: 5-95 (weight%). A component, B
By formulating components C and C by spray drying, solubility in cold water, dispersibility, moldability of potato chips, color and gloss are further improved.

The components A and C or the components A to C are first prepared by dissolving or dispersing them in water to prepare an aqueous solution or dispersion. When the glycerin fatty acid organic acid monoester is used, the pH is lowered, and when the pH is less than 4, coexisting sucrose fatty acid ester may be aggregated by the acid. Therefore, it is necessary to adjust the pH of the solution to 4 to 9. When the pH exceeds 9, the ester is decomposed by the alkali, which is not preferable. By adjusting the pH in this way, the stability of the sucrose fatty acid ester and the glycerin fatty acid organic acid monoester (partially forming a salt) is improved. Sodium hydroxide, potassium hydroxide, magnesium hydroxide and the like are used to adjust the pH.

Next, the aqueous solution or aqueous dispersion adjusted to pH 4 to 9 is spray dried. By this formulation, A component and C
The components or components A to C are formulated into powder or granules. The spray drying may be performed by a conventionally known method.

The emulsifier or the emulsifier preparation of the present invention is added to potato chips in an amount of 0.01 to 5.0% by weight, preferably 0.1 to 3% by weight of the emulsifier component with respect to the raw potato.
To be added. If it is less than 0.01%, the effect is insufficient, and if it exceeds 5%, the effect is not further improved and it is economically disadvantageous.

[0022]

The emulsifier and the emulsifier preparation used in the present invention are effective for improving the finished state of potato chips such as color, gloss and hardness and for improving the moldability of molded potato chips. In the production of ordinary potato chips, when the emulsifier or the emulsifier formulation of the present invention is added, the mechanism of action is unknown, but browning is suppressed as compared with the case where no reducing sugar is added,
It also has a glossy finish for a beautiful finish. Also, the hardness after storage is improved, and the texture is soft and the texture is also improved.

Further, in the case of molded potato chips, addition of an emulsifier eliminates molding defects, and the lubrication performance of the emulsifier and the dispersibility of fats and oils are improved, whereby gloss and discoloration due to browning are suppressed.

The emulsifier or emulsifier formulation of the present invention also forms an inclusion complex with potato starch, has the effect of preventing the aging of starch and suppressing hardening during storage.

The emulsifier of the present invention comprises components A and C, A to
Although the effect is exhibited even if the component C is added as it is, the formulation treatment as in the present invention improves the solubility and dispersibility in cold water and improves the above effects.

The method and timing of adding the emulsifier are not particularly limited. The powder or flakes can be added as they are, or can be once dissolved in water by heating and added. When the components A to C of the present invention are processed into a formulation, the effects are sufficiently exhibited even if they are not dissolved by heating in water and added as powder or granules. Furthermore, the sliced potatoes may be dipped in an aqueous solution containing an emulsifier and then fried in oil.

[0027]

【Example】

[Example 1] 1 kg of potato is peeled, sliced to a thickness of 1 mm, washed with water, and then immersed in a 1% aqueous solution of sucrose fatty acid ester of HLB15 (85 ° C) for 5 minutes. After soaking and draining, the amount of the aqueous solution of fatty acid ester such as syrup adhering to the sliced potato was measured and found to be 0.04 g per 1 g of sliced potato. Then this one
It was fried in oil at 80 ° C. to obtain potato chips. The color, gloss and hardness of this potato chips were evaluated according to the following criteria, and the results are shown in Table 1.

Comparative Example 1 Potato chips were obtained in the same manner as in Example 1 except that the chips were immersed in water containing no emulsifier for 5 minutes, and the evaluation is shown in Table 1.

[Comparative Example 2] HLB is 2 in Example 1
The same procedure as described above was carried out except that the sucrose fatty acid ester was used to obtain potato chips, and the evaluation is shown in Table 1.

[0030]

[Table 1]

From the results shown in Table 1, by using sucrose fatty acid ester having HLB of 5 or more, soft potato chips excellent in color and gloss were obtained.

[Example 2] 10 kg of dried mashed potatoes
50 g of sucrose fatty acid ester (HLB11), 30 g of stearic acid monoglyceride and 20 g of sorbitan stearic acid monoester were added and mixed with powder, water was added to this to prepare dough, and the mixture was heated to 110 ° C. by an extruder. While extruding, the mixture was baked in an oven at 105 ° C. for 30 minutes and then sprayed with oil to obtain molded potato chips. The color and gloss of the potato chips were evaluated according to the same criteria as described above, and the moldability was evaluated according to the following criteria, and the results are shown in Table 2.

Comparative Example 3 Molded potato chips were obtained in the same manner as in Example 2 except that the emulsifier was not added, and the evaluation is shown in Table 2.

[0034]

[Table 2]

From Table 2, if the components A and B are used together,
In particular, molded potato chips having excellent moldability and gloss can be obtained.

Example 3 Sucrose fatty acid ester (HL
B15) 3.5 parts, diacetyl tartaric acid monoglyceride 1.75 parts, stearic acid monoglyceride 1.75 parts,
Disperse 28 parts of dextrin in 65 parts of water with heating,
Adjust the pH to 6 with sodium hydroxide, then 150
Powder formulation was performed by spray drying at ° C. The powder formulation by spray drying was carried out by dropping the pH-adjusted aqueous solution onto an atomizer at a rotation speed of about 10,000 rpm and supplying hot air of 150 ° C. into the dryer from the same direction as the aqueous solution. The emulsifier formulation of Example 3 was obtained as described above.

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 rolled into a sheet, it was punched into a circular shape and fried with oil at 180 ° C. to obtain fried potato chips. The moldability, gloss and color of this molded potato chips were evaluated in the same manner as above, and the results are shown in Table 3.

[Example 4] Sucrose fatty acid ester (HL
B7) 6 parts, dextrin 19 parts, and water 75 parts were operated in the same manner as in Example 3 to prepare a powder. However, the addition amount of this emulsifier formulation is 10k of dried mashed potatoes.
It was 100 g with respect to g.

Comparative Example 4 Molded potato chips were obtained in the same manner as in Example 3 except that the emulsifier formulation was not added, and the evaluation is shown in Table 3.

[0040]

[Table 3]

By using the compounded A component and the C component in combination, molded potato chips having excellent moldability and color can be obtained, and the A component, the B component and the C component are combined and formulated. If used, molded potato chips excellent in moldability, color and gloss can be obtained.

[0042]

EFFECT OF THE INVENTION By using the emulsifier and the emulsifier preparation of the present invention, it is possible to produce potato chips which are free from browning, are soft and have excellent gloss and moldability in ordinary potato chips and molded potato chips.

Claims (3)

[Claims] 1. An emulsifier for potato chips containing a sucrose fatty acid ester having an HLB of 5 or more. 2. At least one selected from the emulsifier according to claim 1, glycerin fatty acid monoester, glycerin fatty acid organic acid monoester and sorbitan fatty acid ester.
Emulsifier for potato chips containing one or more seeds. 3. A powdery or granular emulsifier formulation for potato chips, which is obtained by spray drying an aqueous solution or aqueous dispersion of pH 4 to 9 containing the emulsifier of claim 1 or a saccharide compound.