JPS6248352A - Production of potato snack - Google Patents
Production of potato snackInfo
- Publication number
- JPS6248352A JPS6248352A JP60189154A JP18915485A JPS6248352A JP S6248352 A JPS6248352 A JP S6248352A JP 60189154 A JP60189154 A JP 60189154A JP 18915485 A JP18915485 A JP 18915485A JP S6248352 A JPS6248352 A JP S6248352A
- Authority
- JP
- Japan
- Prior art keywords
- water
- slice
- heat
- slices
- steaming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
【発明の詳細な説明】
■ 産業上の利用分野
この発明は、多孔質で歯ざわりが良く、また含油量を低
減したことによる品質の保存性にすぐれたポテトスナッ
クを提供するものである。DETAILED DESCRIPTION OF THE INVENTION ■ Industrial Field of Application The present invention provides a potato snack that is porous, has a good texture, and has excellent shelf life due to its reduced oil content.
■ 従来の技術と王の問題点
ポテトチップよりなるボアトスナックを製造するには、
従来は殆どJべてフライ処理によるものばかりであった
。それによるときは、どうしても含油量が多くなり(大
よぞ30〜35%程度)今日の需要者の大力の嗜好に適
わなくなっているのみならず、油の経日的劣化による製
品々質低下が避けられない上、カロリーの過剰摂取の囚
ともなり、好ましくなくなっている。■ Conventional technology and King's problems In order to produce boato snacks made of potato chips,
In the past, most of the methods involved frying. When this happens, the oil content inevitably increases (approximately 30 to 35%), which not only does not meet the preferences of today's consumers, but also deteriorates the quality of the products due to aging of the oil. Not only is it unavoidable, but it also becomes a prisoner of excessive calorie intake, which is becoming undesirable.
そこで、本発明ではフライ処理によらずして膨化状態に
すぐれた美味で保存性のよいボデトスブックを収得せん
と覆るものである。以下にその詳細を説明りる。Therefore, the present invention attempts to obtain a bodetos book that is well-inflated, delicious, and has a good shelf life without frying. The details are explained below.
■ 問題点を解決覆る手段
原料のポテトは、常法通り芽や傷の如さをトリミングし
、必要に応じて剥皮づる。これをスライスするのである
が、本発明では特にその〃さを約1市前後とするところ
に第1の特徴がある。■ Measures to solve the problem The raw potatoes are trimmed to remove any buds or blemishes as usual, and peeled if necessary. This is sliced, and the first feature of the present invention is that the slice size is approximately one slice.
得られた薄片を水に浸漬しその表面を洗浄すると共に可
溶・nの糖質、蛋白11等を溶出させてしまう。浸漬す
べき水には食塩とか亜硫酸ナトリウム又はメタリン酸塩
、ポリリンFi塩の如き縮合リン酸塩を溶解しておくこ
ともでさる。ぞの使用量は水1eに対して人よ(0,5
〜10g程度でよい。The obtained flakes are immersed in water to wash the surface and elute soluble n-carbohydrates, protein 11, etc. It is also possible to dissolve common salt, sodium sulfite or condensed phosphates such as metaphosphates and polyphosphorus Fi salts in the water to be immersed. The amount of water used is 1e per person (0,5
~10g is sufficient.
浸漬液の液温、浸漬時間も格別特定ではないが大よぞ1
0〜30℃、30分〜15時間程度とする。The temperature of the immersion liquid and the immersion time are not particularly specific, but they are roughly 1.
The temperature is 0 to 30°C for about 30 minutes to 15 hours.
浸油を了えたものは蒸煮する。蒸煮の程度は普通程度で
よく、たとえば0.1KfJ/ciの生蒸気下4〜5分
Illとよい。蒸煮の代りに湯通ししてもよい。たとえ
ば、沸騰水に4程度度浸漬づる。この操作によってポテ
トのでん粉の大部分をアルフ1化することができる。Once the oil has been soaked, it is steamed. The degree of steaming may be normal, for example, 4 to 5 minutes under live steam of 0.1 KfJ/ci. You can also boil it instead of steaming it. For example, immerse it in boiling water four times. By this operation, most of the potato starch can be converted to Alf-1.
ついで、これを水分約7〜10%になるよう加熱乾燥す
る。加熱するにも種々の条件が考えられるが、たとえば
90〜95℃・20分間位で充分である。本発明におい
ては、この乾燥によって乾燥生地の水分を上記範囲のも
のにするのが第2の!l¥徴である。This is then heated and dried to a moisture content of approximately 7 to 10%. Although various heating conditions can be considered, for example, 90 to 95° C. for 20 minutes is sufficient. In the present invention, the second step is to bring the moisture content of the dried dough into the above-mentioned range through this drying! It is 1 yen mark.
乾燥を了えたものは、乾燥生地品温及び水分分布の均一
化のため、角片装置づるいわゆるねかしの工程を設けて
もよいが必須ではない。After drying, in order to equalize the temperature and moisture distribution of the dried dough, a so-called aging process using a square piece device may be provided, but this is not essential.
以上によりアルファ化し水分値を調整した乾燥生地を焼
成したものが本願のスブックである。焼成の条件として
は、約200〜220℃・20秒程度がよいようである
。The Subuk of the present application is obtained by baking the dried dough that has been pregelatinized and the moisture value has been adjusted as described above. Approximately 200 to 220° C. for about 20 seconds seems to be the best firing condition.
■ ブを明の作用及び効宋
この発明で・はポーアトの厚さを約1 mm前後とした
。■ Function and effect of the Ming Dynasty and Song Dynasty In this invention, the thickness of the poato was approximately 1 mm.
ので浸漬液に可溶性成分が速やかに溶出するから収得物
ボアトスナックの右色も余り起こらないで゛済む。これ
はマイラード反応を起す成分が著しく減少しているから
で゛ある。また、薄片にしたため蒸煮も容易・均一とな
り、つれて生地のアルファ化も進んでいるため、フライ
処理によらずども小さな泡径を・6つだ均一な膨化した
ものが得られる。Therefore, the soluble components are quickly eluted into the soaking liquid, so that the right color of the obtained boat snacks does not occur much. This is because the components that cause the Maillard reaction are significantly reduced. In addition, since it is made into thin pieces, steaming is easy and uniform, and the dough is also alpha-gelatinized, so even without frying, it is possible to obtain uniformly puffed products with small bubble diameters and 6 bubbles.
これらの縮合により、本発明のものは色艶のよい、歯ざ
わりのよい、多孔質でカロリーの低いスナックとなる。These condensations result in snacks of the present invention that are bright in color, have a good texture, are porous, and have low calories.
つぎに、本発明に規定の条件を外れたとき、製品にどの
ような欠点が生じるかを示す。Next, we will show what kind of defects occur in the product when the conditions specified in the present invention are not met.
・ 薄片の厚さが約2 mm以上となったどき・・・・
・・スナック内部の水分が加熱によるも蒸散しがたいた
め、膨化せず、表面は焦げやすくかつ硬いものとなる。・When the thickness of the flake becomes approximately 2 mm or more...
...The water inside the snack is difficult to evaporate even when heated, so it does not puff up and the surface becomes easily burnt and hard.
・ 乾燥したときの水分が約10%を超えるとき・・・
・・・膨化が不均一におこり、いわゆる火ぶくれ状とな
る。逆に5%未満になれば膨化しがたく硬いものとなる
。・When the moisture content exceeds about 10% when dry...
...The swelling occurs unevenly, resulting in a so-called blister-like appearance. On the other hand, if it is less than 5%, it becomes hard and difficult to expand.
なお、焼成温度が低づぎると(たとえば150°C)乾
燥ばかりして膨化せず、また焼成温度が高ずざるとくた
とえば250℃)膨化は1Jるが焦げてしまいやすく、
いずれも採用しがたい。Note that if the firing temperature is too low (for example, 150°C), it will dry out and will not expand, and if the firing temperature is not high (for example, 250°C), the swelling will be 1J, but it will easily burn.
Both are difficult to adopt.
■ 実施例
例1・・・・・・生じヤがいもを水洗し、芽や傷などの
不良部分を取除いた。これをぞのままスライサーで約1
mmの厚さに切断し、常温の水に約1時間浸漬した。■Example 1...Emerged potatoes were washed with water to remove defective parts such as buds and scratches. Slice this with a slicer for about 1
It was cut to a thickness of mm and immersed in water at room temperature for about 1 hour.
水から取出した薄片を金網に一枚づつ並べて蒸煮g1(
オートクレーブ)に入れ蒸気圧0.18g/clIfで
約5分間蒸煮した。ついでこれを乾燥機に入れ90〜9
5℃で約20分間乾燥し、水分約7%の乾燥生地とした
。これを袋に入れ密封し、常温下−夜装置し、翌日、オ
ーブンで200〜220℃、約2・0秒で焼成した。こ
れに砂糖、醤油、香辛料等よりなる調味料をまぶしてポ
テトスナックとした。得られたものはソフ1−な歯ざわ
りを有フる美味なりのであった。Arrange the thin slices taken out of the water one by one on a wire mesh and steam them g1 (
The mixture was placed in an autoclave and steamed for about 5 minutes at a steam pressure of 0.18 g/clIf. Then I put this in the dryer and it was 90~90.
It was dried at 5° C. for about 20 minutes to obtain a dry dough with a moisture content of about 7%. This was placed in a bag and sealed, kept overnight at room temperature, and the next day baked in an oven at 200-220°C for about 2.0 seconds. This was sprinkled with seasonings such as sugar, soy sauce, spices, etc. to make a potato snack. The resulting product had a soft texture and was delicious.
例2・・・・・・例1と同様にして約1111#I厚き
の薄片としたものを、0.05%曲硫酸ナトリウム水溶
液に約6時間浸漬した。ついで95〜100°Cの熱水
に入れ約4分間湯通しした。これを乾燥門に入れ90〜
95℃・約20分間乾燥し、水分約7%のものとした。Example 2: A thin piece having a thickness of about 1111#I was prepared in the same manner as in Example 1 and immersed in a 0.05% aqueous sodium sulfate solution for about 6 hours. Then, it was placed in hot water at 95 to 100°C and blanched for about 4 minutes. Put this in the drying gate for 90~
It was dried at 95° C. for about 20 minutes to have a moisture content of about 7%.
乾燥したしのはづぐに200〜220℃・約20秒間で
焼成し、ソフトなボアトスナックを得た。まだ調味して
いないこのスナックは、多少カールしており、白っぽい
色調であり変色していなかった。これを食してみたとこ
ろ、南ざわりがソフトであり、ポテト特有のえく味とか
渋味もなくなっており、美味であった。The dried shinoha was baked at 200 to 220°C for about 20 seconds to obtain a soft boat snack. The snack, which had not yet been seasoned, was slightly curled and had a whitish color with no discoloration. When I tried this, I found that it had a soft southern texture and no harsh or astringent taste that is typical of potatoes, so it was delicious.
Claims (2)
られる薄片を水に浸漬し、蒸煮ないし湯通しし、ついで
これを水分約7〜10%になるよう加熱乾燥した後焼成
することを特徴とするポテトスナックの製造法。(1) The raw material potato is sliced into pieces approximately 1 mm thick, and the obtained thin pieces are soaked in water, steamed or blanched, then heated and dried to a moisture content of approximately 7 to 10%, and then baked. A method for producing potato snacks.
縮合リン酸塩を溶解したものを使用する特許請求の範囲
の1記載のポテトスナックの製造法。(2) The method for producing potato snacks according to claim 1, wherein water in which salt, sodium sulfite, or condensed phosphate is dissolved is used as the water for dipping the thin slices.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60189154A JPS6248352A (en) | 1985-08-28 | 1985-08-28 | Production of potato snack |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60189154A JPS6248352A (en) | 1985-08-28 | 1985-08-28 | Production of potato snack |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6248352A true JPS6248352A (en) | 1987-03-03 |
JPH0360473B2 JPH0360473B2 (en) | 1991-09-13 |
Family
ID=16236341
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60189154A Granted JPS6248352A (en) | 1985-08-28 | 1985-08-28 | Production of potato snack |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6248352A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2675665A1 (en) * | 1991-04-24 | 1992-10-30 | Byron Agricultural Co | PROCESS FOR THE PRODUCTION OF CHIPS APPLES AND STRAWBERRY APPLE FREE OF FAT. |
WO2007071111A1 (en) * | 2005-12-21 | 2007-06-28 | Yi Chen | Method of preparing novel healthy potato & taro instantly edible food |
WO2007073613A1 (en) * | 2005-12-26 | 2007-07-05 | Yi Chen | Method of preparing novel healthy biscuit |
AU2003204957B2 (en) * | 2003-06-27 | 2009-06-11 | Terra Foods Corporation | Snack Food And Producing Method Thereof |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5272848A (en) * | 1975-12-15 | 1977-06-17 | Gen Mills Inc | Method of producing instant type potato product |
-
1985
- 1985-08-28 JP JP60189154A patent/JPS6248352A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5272848A (en) * | 1975-12-15 | 1977-06-17 | Gen Mills Inc | Method of producing instant type potato product |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2675665A1 (en) * | 1991-04-24 | 1992-10-30 | Byron Agricultural Co | PROCESS FOR THE PRODUCTION OF CHIPS APPLES AND STRAWBERRY APPLE FREE OF FAT. |
US5441758A (en) * | 1991-04-24 | 1995-08-15 | Byron Agricultural Company Pty. Ltd. | Process for preparing no or low fat potato chips and straws |
AU2003204957B2 (en) * | 2003-06-27 | 2009-06-11 | Terra Foods Corporation | Snack Food And Producing Method Thereof |
WO2007071111A1 (en) * | 2005-12-21 | 2007-06-28 | Yi Chen | Method of preparing novel healthy potato & taro instantly edible food |
WO2007073613A1 (en) * | 2005-12-26 | 2007-07-05 | Yi Chen | Method of preparing novel healthy biscuit |
Also Published As
Publication number | Publication date |
---|---|
JPH0360473B2 (en) | 1991-09-13 |
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