KR102544356B1 - Puffed potato snack and process for the preparation of the same - Google Patents

Abstract

The present invention comprises the steps of combining potato and lecithin and making them into pellets to form potato blend pellets, the step of first puffing the potato blend pellets, the first puffed potato at an interval of 0.3 to 0.6 seconds after the first puff. Provided are a puffed potato snack prepared by a method comprising the steps of secondary puffing the mixture to form base chips and drying the base chips.

Description

Puffed potato snack and its manufacturing method {PUFFED POTATO SNACK AND PROCESS FOR THE PREPARATION OF THE SAME}

The present invention relates to a puffed potato snack and a manufacturing method thereof.

As snacks, snacks made of potatoes as raw materials have conventionally been manufactured in various ways.

Conventionally, a method of generally slicing or cutting potatoes and frying them in hot oil (Hot oil frying) has been widely used to make potato snacks. In addition, molded potato snacks have been made by mixing and molding potato powder raw materials, frying in oil or baking in an oven. However, there was a problem that saturated fat and trans fat, which are known to be harmful to health as well as high in calories, are included according to frying in oil. In recent years, a so-called puffing method has been used to produce snacks by applying constant heat and pressure to ingredients to produce the same effect as frying without frying in oil.

For example, Patent Registration No. 443132 discloses a method for manufacturing low-fat chips, and Patent Publication No. 2010-0098746 discloses a method for manufacturing complex popped confectionery. In addition, Patent Registration No. 745493 discloses an extruded snack with improved texture and a manufacturing method thereof.

However, the potato snacks manufactured so far have not been preferred because the snack itself has a texture like fried rice, so the crispiness when chewed is low and the taste is not good. Accordingly, puffed potato snacks with excellent texture and excellent taste were still in demand.

Korea Patent No. 443132 Korean Patent Publication No. 2010-0098746 Korea Patent No. 745493

An object of the present invention is to provide a puffed potato snack that is not fried in oil and has excellent texture without high calorie and good taste, and a manufacturing method thereof.

One example of the present invention is the step of combining potato and lecithin and making them into pellets to form potato blend pellets, the first puffing of the potato blend pellets, and the first puffing at an interval of 0.3 to 0.6 seconds after the first puffing. Provides a puffed potato snack prepared by a method comprising the steps of secondary puffing the puffed potato mixture to form base chips, and drying the base chips.

Another example of the present invention provides a method for manufacturing the puffed potato snack.

According to the present invention, it is possible to provide a puffed potato snack that is not fried in oil, has a low calorie content, has excellent texture and tastes good, and a manufacturing method thereof.

One example of the present invention is the step of combining potato and lecithin and making them into pellets to form potato blend pellets, the first puffing of the potato blend pellets, and the first puffing at an interval of 0.3 to 0.6 seconds after the first puffing. Provides a puffed potato snack prepared by a method comprising the steps of secondary puffing the puffed potato mixture to form base chips, and drying the base chips.

Hereinafter, the present invention will be described in detail for each step.

(1) Potato mixture formation step

The first step is a step of combining potato and lecithin to form potato blend pellets or potato blend pasta. Potatoes as raw materials to be used include, for example, potato powder and potato starch. Potato granules, potato flakes, potato starch, table salt, and the like may be included. Preferably, potato starch is used. As the lecithin, for example, liquid lecithin may be used.

(2) 1st puffing step

The second step is a step of first puffing the potato blend pellets formed in the first step.

The first puffing is preferably performed at 160 to 200 degrees Celsius. If the puffing temperature exceeds 200 degrees Celsius, the potato mixture may burn and stick to the molding machine or carbide may be formed, and if the puffing temperature is less than 160 degrees Celsius, it may be difficult to expand and form chips.

In addition, the first puffing is preferably performed for 4 to 8 seconds. If the puffing time is less than 4 seconds, the chips are not broken or molded well, so they can exist in the potato mixture state. If the puffing time exceeds 8 seconds, the chips formed are too thin and can burn, and the chips themselves form a dense texture. can do.

The chips produced by the first puffing are not soft and somewhat rough, and can provide a thick texture like fried rice cakes.

(3) Second puffing step

The third step is a step of forming base chips by secondly puffing the potato mixture first puffed in the second step at regular intervals.

It is preferable to perform the second puffing at an interval of 0.3 seconds to 0.6 seconds after the first puffing. The interval between the first puffing and the second puffing, that is, during the interval time, the moisture of the heated compound evaporates and expands at the same time. Therefore, the interval has a great influence on determining the thickness, texture, and overall shape of the puffing chip. If the time interval between the first puffing and the second puffing is less than 0.3 seconds, the final snack is too soft and has a texture similar to that of fried rice, and the snack-like texture cannot be obtained. If the time interval exceeds 0.5 seconds, the final snack is too hard to chew. Rejection can arise when

In addition, the second puffing is preferably performed at 160 to 200 degrees Celsius. If the puffing temperature exceeds 200 degrees Celsius, the potato mixture may burn and stick to the molding machine or carbide may be formed, and if the puffing temperature is less than 160 degrees Celsius, it may be difficult to expand and form chips.

In addition, the secondary puffing is preferably performed for 1 second to 4 seconds. If the puffing time is less than 1 second, the chips are broken or the mold is not formed well, so the potato mixture is It can exist as it is, and if the puffing time exceeds 4 seconds, the formed chip may be too thin and burned, and the chip itself may form a dense texture.

The puffing temperature and puffing time of the first puffing and the second puffing may be the same or different.

Crispy texture and thickness suitable for snacks can be provided by the secondary puffing.

(4) base chip drying step

The fourth step is a step of drying the base chip formed by puffing. The drying step is preferably performed at 90 to 120 degrees Celsius for 5 to 10 minutes. The drying temperature and drying time play a very important role in the texture of snack products.

If the drying temperature is less than 90 degrees Celsius or the drying time is less than 5 minutes, sufficient drying is not achieved, making the manufactured chips heavy and may not provide a crispy texture, and the drying temperature exceeds 120 degrees Celsius or the drying time exceeds 10 minutes If the drying proceeds severely, the manufactured chip itself becomes light and the chip may be easily broken. The snack according to one embodiment of the present invention follows the above drying temperature range and drying time range, and accordingly, moisture is well removed, so when tasting the snack, a crispy texture can be felt when chewed for the first time, and saliva is rapidly absorbed when chewed after the second time. This allows the flavor to spread quickly in the mouth. It also affects the weight and production yield of the final snack snack product.

<Example 1>

(1) First, 99.92% by weight of potato pellets and 0.08% of liquid lecithin were blended to form potato blend pellets.

(2) Base chips were formed using the potato mixture pellets. The potato mixture was put into a Puffchip machine (manufactured by PACO Engineering Co., LTD) and puffed twice at 180 degrees Celsius and a pressure of 100 bar. The first puffing was performed for 6 seconds, and then the second puffing was performed again at 180 degrees Celsius for 3 seconds at an interval of 0.4 seconds to form base chips.

(3) The prepared base chip was dried at 95° C. for 10 minutes.

<Example 2>

Snacks were prepared in the same manner as in Example 1, except that the thickness of the thinnest part of the finally made snack was 1.4 mm.

<Comparative Example 1>

Snacks were prepared in the same manner as in Example 1, except that base chips were formed by performing third puffing again at 180 degrees Celsius with an interval of 0.4 seconds after the second puffing.

<Comparative Example 2>

Snacks were prepared in the same manner as in Example 1, except that the thickness of the thinnest part of the finally made snack was 1.6 mm.

<Comparative Example 3>

In Comparative Example 3, commercially available pop chips having a thickness of 1.5 mm at the thinnest part of the snack were used.

<Experimental Example 1 - Texture evaluation>

The texture of the snack prepared according to Example 1 and the snack prepared according to Comparative Example 1 were compared and evaluated. The evaluation results are shown in Table 1 below.

texture thickness Example 1 Crunchy suitable for snacks Comparative Example 1 Dense texture Too thin, hard and carbonized, not suitable for snacking

<Experimental Example 2 - Texture evaluation>

A texture comparison test was conducted on snacks according to Examples 1 and 2 and snacks according to Comparative Examples 1 and 2 with a total of 28 test participants. After evaluating the texture on a scale of 5, the average score was calculated. The experimental results are shown in Table 2.

Example 1 Example 2 Comparative Example 2 Comparative Example 3 score 4.5 4.1 3.0 3.5

<Experimental Example 3 - Preference Evaluation>

A preference survey was conducted on snacks according to Examples 1 and 2 and snacks according to Comparative Examples 1 and 2, targeting a total of 28 experiment participants. The experimental results are shown in Table 3 below.

Example 1 Example 2 Comparative Example 2 Comparative Example 3 percentage 54% 46% 0 % 0 %

As described above, the present invention has been described by examples, but the present invention is not limited to the above examples, and various modifications and variations can be made from these descriptions by those skilled in the art.

Claims (5)

Blending potato and lecithin and pelletizing to form potato blend pellets;
Primary puffing of the potato blend pellets for 4 to 8 seconds,
Forming a base chip by second puffing the first puffed potato mixture for 1 second to 4 seconds at an interval of 0.3 seconds to 0.6 seconds after the first puffing,
Drying the base chip
Puffed potato snack prepared by a method comprising a. According to claim 1,
A puffed potato snack wherein the first puffing temperature and the second puffing temperature are 160 degrees Celsius to 200 degrees Celsius. delete According to claim 1,
A puffed potato snack in which the drying step of the base chips is performed at a temperature of 90 degrees Celsius to 120 degrees Celsius for 5 to 10 minutes. Blending potato and lecithin and pelletizing to form potato blend pellets;
Primary puffing of the potato blend pellets for 4 to 8 seconds,
Forming a base chip by second puffing the first puffed potato mixture for 1 second to 4 seconds at an interval of 0.3 seconds to 0.6 seconds after the first puffing,
Drying the base chip
Method for producing a puffed potato snack comprising a.