JPS59220165A - Preparation of fried snack of carrot chip - Google Patents

Abstract

PURPOSE:To prepare a fried crisp snack of carrot chip keeping flat shape, a small amount of crack, low shrinkage ratio, and light taste, by freezing rapidly carrot chips, thawing them, immersing them in syrup, frying them. CONSTITUTION:Sliced carrot chips are boiled at about 90 deg.C for 3min, cooled to about room temperature, frozen quickly, thawed, immersed in syrup having 10wt% sugar for about 2-10min, dehydrated, and fried by a conventional procedure.

Description

[Detailed description of the invention] This invention relates to a method for producing knack.

Slide snack products made of potato chips are widely popular and are produced and consumed in large quantities, but carrots, which contain carotene and many other vitamins, are not popular despite the popularity of health foods in recent years. , the degree of penetration is only modest.

One reason for this seems to be the poor quality of conventional carrot snack products. In other words, conventional products do not have the same flatness as potato chips, are curled in a complicated rippling pattern, and often have long cracks running along the fibers, resulting in poor appearance. In addition to lacking aesthetic appeal, it has the disadvantage of having a high shrinkage rate, lacking a so-called crispy texture, and being hard overall.

The conventional method for manufacturing such products is to boil sliced carrot chips, fry them in a conventional manner, and then sprinkle them with powdered sugar. This method is almost the same as the method for manufacturing potato chips, but the inventor discovered that there is a considerable difference in the structure of potato chips and carrot chips, and as a result of research focusing on this point, the present invention was developed. The gist of this is that sliced carrot chips are boiled, cooled, then subjected to 3-speed freezing, thawed, immersed in syrup, and then processed using the usual method. It is characterized by being deep-fried. The fried carrot chip snack product produced by the method of the present invention maintains its flatness with some warping, and not only does it not have complicated curls or wrinkles, but also has few cracks and a low shrinkage rate. . Second, the syrup permeates throughout, giving it an even taste and a light, crunchy texture.

The reason why the product manufactured by the method of the present invention has characteristics that are superior to or comparable to potato chips is one inference, but it can be considered as follows.

In other words, whether carrot chips are cut into rings or strips, the core is always included, but there is a difference in density between the core and the pulp, and this causes warping due to the difference in shrinkage rate when fried. This is thought to be one of the causes. In the conventional method, the cells are fried without any post-boiling treatment, so not only does this difference in shrinkage rate appear as is, but the water in the cell membrane is forcibly and rapidly evaporated to the outside due to heating. This is thought to promote the occurrence of warpage and curling due to differences in shrinkage rates. Furthermore, since the oil comes into direct contact with the ta fibers and heats them,
It is thought that the fiber part shrinks violently, causing wrinkles and curls.

From this point of view, in order to avoid the conventional drawbacks, it is essential to perform the 1111 process so that the entire shrinkage during frying is performed uniformly. This is a study of points from various angles.

In other words, in the present invention, after rapid freezing, the water is thawed, immersed in syrup, and then fried. Therefore, the water trapped in the cell membrane by rapid freezing not only ruptures the cell membrane and freezes, but also reduces the volume due to freezing. Due to expansion, the fibrous portion of the carrot composition becomes stretched. Therefore,
When thawed, the water can easily flow out without being hindered by cell membranes, and when immersed in syrup, the syrup evenly permeates deep into the tissue of the carrot chips, allowing the carrot chips to be thawed. The fibrous portion of the chip becomes almost completely coated with the liquid.

In addition, even at the oiling stage, carrot chips containing syrup liquid allow moisture to freely flow in and out, so there is a negligible difference in the rate of moisture evaporation in both the core and pulp. It is thought that the occurrence of twisting and curling due to different development times could be avoided. That is, in the present invention, carrot chips are rapidly frozen, then thawed, and then immersed in syrup. Carrot chips that have been rapidly frozen are difficult to dissolve water and are extremely easy to dissolve in the syrup liquid. The moisture and syrup are replaced, and the fibers are coated with the syrup. If frying is performed in this state, the remaining moisture and the moisture in the replaced syrup will quickly evaporate, and the evaporation will cause damage to the tissues. Since the process is carried out without any time difference due to differences in texture, it is thought that the entire tissue will not be warped or curled, and a product with excellent flatness can be finished. In addition, since the syrup liquid and water exchange rate is high, the syrup sufficiently covers the fibers in the carrot chips, so the oil does not come into direct contact with the fibers during frying, and the sugar component acts as a reinforcing material during frying. It is thought that this function effectively prevents the entire chip from shrinking. Furthermore, this Shiro・
After frying due to the coating of the tissue with the compressor, you can expect a crisp and light texture on the texture.

To explain the present invention in more detail, the ginseng used is
Any of Koizumi Gosun (trademark), Kuroda Gosun (trademark) from Till, American Chantenay, etc. may be used.

Use sliced carrots like this one.

The slicing method may be in any shape, such as round slices or short pieces. When cutting into short strips, □ should be, for example, 3-5c+a in length and 1.5w 3cm in width.
The thickness is preferably about 1-1.5 mm.

Such carrot chips are first boiled using a boiling device. Normally, this process aims to deactivate oxidative enzymes, prevent blackening of the product, and soften the tissue.
In the present invention, one of the purposes is not only that, but also to store a large amount of water in the tissue. This boil is a big deal.

It is carried out for about 3 minutes at around 90°C.

Cooling is performed to remove residual heat after boiling. Cooling is performed by bringing the temperature of the chip to about room temperature. At this time, due to the action of force when water is rapidly frozen, the water breaks through cell membranes, condenses and freezes together, and after thawing, the water within one tissue, when subjected to external force,
Wait in a state where it can flow out smoothly.

Once the quick freezing is completed, 7g of the product will remain as it is, so it may be stored in this state.

After removing the carrot chips from the freezer, thaw them. Natural thawing is preferable.

Once the carrot chips are thawed, soak them in syrup.

For example, a 10% sugar solution is used as the syrup, and carrot chimps are immersed in this solution for 2 to 10 minutes. In this process, carrot chips have their internal tissues destroyed due to rapid freezing, and especially the cell membranes of cells that retain water are torn, making it easy for water to dissolve to the outside. Then, due to the osmotic effect, the water in the carrot chips is smoothly and quickly replaced with syrup. And the syrup that entered the tissue,
It adheres to the periphery of the fiber fa part, which is stretched by the expansion of water when it freezes. After soaking in the syrup, perform the final frying process. This process is 1408C
Just do it back and forth for a few minutes.

Although the flight snack of carrot chips produced by the above method according to the present invention has some warping, it is negligible for practical purposes, and has excellent flatness as much as that of carrot chips, and does not shrink. The shrinkage rate is only 65 to 75% of that of raw slices, and the shrinkage rate is significantly lower than that of conventional methods.2.It also provides a crispy texture.

Example 1 10 American chantenet carrots were cut into pieces of 5 cm long, 3 cm wide, and 1 mm thick using a slicer.
It was first boiled at ℃ for 3 minutes until boiling.

Thereafter, the carrot chips were placed on a draining board and cooled to room temperature with water.Then, the carrot chips were placed in a freezer maintained at -35'C and rapidly frozen for 20 minutes. Thereafter, it was taken out of the freezer, thawed to room temperature, and immersed in a water bath containing 10% sugar syrup for 5 minutes. Furthermore, after taking out the chinzu from this aquarium and draining it,
A product of the present invention was obtained by deep-frying for 4 minutes in salad oil heated to 0''C.

Some of the products warped by 2 to 3 mm in the longitudinal direction, but the warpage was mostly negligible, and the flatness was almost the same as that of potato chips, and there was no curling like with conventional products. There were no curls, and almost no cracks were observed. In addition, the shrinkage rate was 75 to 80% of that of raw sliced chips, which was significantly improved compared to 55% of conventional products. Furthermore, the texture is crisp throughout, and the tissue softens quickly in the mouth.
・It was confirmed that the taste was good overall.

Example 2 The same method as in Example 1 was carried out by cutting 10 American Chantene carrots into a thickness of 1.2 m+w using a slicer. The average diameter of the raw carrot chips was 5.8 cm, but that of the finished product was 4.4 cm. cm, had a gently curved hat shape, and each piece had a uniform shape. Other crack conditions and overall yield rate 1 texture are as follows:
It was the same as Example 1.

Claims (1)

[Claims] Manufacture of a fried carrot chip snack characterized by boiling sliced carrot chips, cooling them, first subjecting them to rapid freezing, then thawing them, immersing them in syrup, and then deep-frying them in a conventional manner. Method