JPS6291159A - Production of sweet potato chip - Google Patents

Abstract

PURPOSE:To produce palatable sweet potato chips having fragile texture by frying sliced sweet potato, heating, freezing, thawing and drying it again. CONSTITUTION:Sweet potatoes are sliced, fried until heat reaches to the center of sliced potato and frozen. Then, the frozen sliced potato is thawed, fried until it becomes a state of crispy texture and optionally 50-80wt% saccharide solution is added to it during the frying so frying and sprinkling of sweetener are simultaneously carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION A.4 Field of Application of the Invention The present invention can be used in the field of confectionery and delicacy food production.

BACKGROUND OF THE INVENTION Sweet potato chips are a food product that has been produced since ancient times, and are particularly in demand as a delicacy. Many of them have a candy coating on the surface of the chip. Ha-tan is fried until it has a crispy texture.fl'
It is manufactured by soaking it in fyl'i, pulling it down and drying it with hot air I:C to a +1 and crisp texture. However, improvements in manufacturing methods were researched, and Tokko Sho Tough '4z6Ofr
According to the issue, a technique has been developed that allows for the addition of 50 to 80% concentrated sucrose solution during frying, thereby making it possible to add candy at the same time as frying.

As a result of testing these techniques and collecting and examining commercially available products, the inventor found the following points to be improved.

(11) Products made using these techniques and products sold by AJ have a hard texture and are too crunchy.

(-) In general, only thin products (approximately 2.0 mm or less in product thickness) can be produced Uha 1 Problems to be solved by the invention In view of the current situation described in L, the inventor has developed a product with a brittle texture and good taste. 1st Tsuji (Jl) I was acutely aware of what I should do and the need to ensure the technology to manufacture slightly thick -L products.In general, thinner vegetable snacks evaporate water faster and do not burn. Therefore, it is easy to issue a notice, but 1.
Zomi Arokata retains the original flavor of vegetables and is delicious.

In order to solve the above-mentioned problems, the present invention adopts a configuration similar to the one described above.

(1) Fry the sweet potato slices until cooked through.

The purpose of frying is to destroy the enzymes such as polyphenol oxidase contained in the sweet potato, as well as to destroy the cells in the sweet potato tissue and soften the fibrous tissue, which will help the next freezing process. The aim is to enhance the softening effect of If the product is simply frozen without being cooked, it will not be possible to obtain the crumbly textured and palatable product that is the object of the present invention.

1. When boiling to 1 liter, methods such as boiling in boiling water or steaming may be used, but the inventor's experiments have shown that the taste of the sweet potato is lost in any of these methods, and the texture is almost satisfactory. However, it was clear that the flavor was significantly inferior to the product cooked by frying.

However, the degree of cooking is barely cooked through, and the structure of the sweet potato becomes slightly soft, and the raw sweet potato odor (the so-called sweet potato odor) is barely extinguished and is photon-like; Tue;, i l, l, if it's too much, chi.

The following CF□I! In this case, the problem of 11jJ:h occurs, which is not preferable.

(1) Freezing Chips cooked as described in section 2 are frozen.
゜Freezing: This destroys the structure of the sweet potato, and the second stage of frying gives it a crispy texture.Even when water is removed, the product does not have a hard, crispy texture like conventional products, but instead has a brittle texture. It becomes a textured product.

In experiments conducted by the present inventor, the speed of freezing was determined by the inventor's experiment, in which there was no difference in texture, appearance, flavor, etc. when fried food that had been stored and frozen in the same way in a freezer at -40°C and -25°C. After thinking about this, it was decided that alpha would be fine.

(-1 Thawing) The thus frozen fried body is thawed. Examples of the thawing method include natural thawing, blown air thawing, and steam thawing.

Information') Frying The thawed fried body is fried until it has a crisp texture. Fry is preferably 17
Good results can be obtained by using a temperature pattern in which the oil temperature drops by evaporation of moisture in the fried food by placing it in oil with a temperature of about 0 to 190 degrees Celsius, and the temperature reaches about 130 to 135 degrees Celsius at the end of frying. . By using a slightly higher oil temperature at the beginning, water evaporation in the first layer will occur, giving a softer texture and making it possible to speed up the overall frying time. If the temperature at the end of frying exceeds 135°C, the chips will become severely cracked and the product ftl1i value will decrease.

The end point of frying can be determined by the fact that almost no steam bubbles are coming out from the chips and the evaporation state has subsided.

After the chips fried in this way are thermally centrifuged and deoiled as desired, they are spread out on a colander or tray, cooled by natural cooling or forced air cooling, sorted, and packaged. It is considered a product.

In many cases, when frying in the second stage 1, sugar solution (sucrose, maltose, starch syrup, dextrin, etc.) is added at the same time (approximately 50 to 80%) to coat the sugar at the same time as frying. However, in some cases, it is fried without the candy, salt, Gourseau, HAP, f(
It can also be provided as a product with one layer of VP, spices, etc.

E. Example: A long sweet potato with a diameter of about 3 to 41 mm is sliced into 28 to 30 mm thick slices. Wash lightly with water and then drain.

In a fryer containing 601 soybean oil, 180T:
Pour in 81g at the oil temperature. After 40 seconds, remove the sweet potato chips and drain them in a colander. The oil temperature is 13 (T1
The temperature drops to 35°C.

After cooling, pack it thinly into a plastic bag and freeze by storing it in a -40°C freezer overnight.

The next day, remove it from the plastic bag and let it thaw naturally at room temperature.

180 in a fryer with 1ff and 60J of oil
8 toge at MI + temperature of ℃, and 70% sucrose at the same time if! Introduce the first season. The temperature will drop rapidly, but keep the burner fully open until the temperature drops completely. 12
After the temperature has dropped to 5°C, let it return to 130x and keep it at that temperature until the chips no longer produce water vapor. Amegakesaret: Tl sweet potato chips. Total yield is 42-45
It is about 94, and if you remove defective products that are cracked or stuck together, it will be 3.
0-33%G? Get the product of degree. The thickness was about 2.8 to 2.4 mm.

As a result of the evaluation of the thus produced product (11) and commercially available products using a two-point comparison method by 10 panelists, all 10 panelists found the product of the present invention to be better.

Reference Example Slice sweet potatoes in the same manner as in Example. However, 2,0
--2.2 rrun I! ; It was set as T. Freeze without frying.

Thaw and fry in the same manner as in the example. This product and a commercially available product were subjected to a similar panel test. The results were 3 people who said the reference example was good and 7 people who said the commercial product was good.
two.

Claims (2)

[Claims] (1) A method for producing sweet potato chips, which comprises slicing sweet potatoes, frying them, cooking them, freezing them, thawing them, and then frying them until they have a crisp texture. (2) The method for producing sweet potato chips according to claim (1), characterized in that in the second stage of frying, 50 to 80% sugar solution is added and the candy coating is performed at the same time as frying.