KR20010054401A - The method of manufacturing potato chips - Google Patents

Abstract

The present invention relates to a method for producing potato chips with improved color, texture, and taste, and according to the present invention, a method for producing potato chips through stripping, screening, cutting, washing, dehydration, frying, and optionally non-processing. In the dehydration step after washing, Potato chip manufacturing method characterized in that it further comprises the step of immersing the potato in a 0.5% ~ 2.0% NaCl aqueous solution of 18 ℃ ~ 70 ℃ for 1 minute to 2 minutes 30 seconds. This is provided.

Description

The method of manufacturing potato chips

The present invention relates to a method for improving the quality of potato chips by using the principle of DIS (Osmotic Dehydration or Dewatering and Impregnation Soaking Process), and to produce potato chips with improved color, texture and taste than conventional potato chips. It is about a method.

As a method for improving the quality of the potato chips, a method of improving the quality of the raw potato itself has been mainly discussed. However, when the winter storage potato is used, problems such as deterioration of the quality of the raw potato during storage have occurred.

In addition, problems related to the quality of potato chips include problems of chip color due to reducing sugars contained in raw potatoes, texture of chips due to blanching, and particularly in the case of salty taste, uneven taste due to uneven taste. Problems have been discussed.

In general, as a method for improving the chip color of a potato chip, there is a method of removing reducing sugars in a potato slice by performing blanching in the process. However, when using this method, the texture of the starch and the alpha of the starch can significantly reduce the texture and chip quality.

In addition, several seasoning systems have been developed, such as vibrating systems or spray dynamics systems, to improve seasoning unevenness. Vibrating system (Vibrating system) is generally a system that distributes evenly powdered raw material by vibrator, and spray-Dynamics system is to transfer the powdered raw material by screw with a certain amount Evenly spraying system. However, when the salinity of the potato chips produced using the vibrating system was measured, the deviation was found to be about 20%, which was not a great result.

Accordingly, an object of the present invention is to solve the above problems, to break away from the conventional method focused on improving the quality of the raw potato, and to improve the potato chip manufacturing process, thereby improving the quality, chromaticity and texture, and at the same time seasoning. To improve the taste is improved potato chips.

1 is a QDA (Quanitative Descriptive Analysis) analyzing the sensory evaluation results of the potato chips prepared in Examples 1, 4 and Comparative Examples 2, 6,

2 is QDA analyzing the sensory evaluation results of the potato chips prepared in Examples 4, 7 and Comparative Examples 7, 9,

3 is a QDA analyzing the sensory evaluation results of the potato chips prepared in Examples 8,10 and Comparative Examples 10,14.

To this end, according to the present invention, in the method for producing potato chips by stripping, screening, cutting, washing, dehydrating, frying, and optionally through unprocessing, before the dehydration step after washing, the potatoes are 18 ° C. to 70 ° C. It is provided a method for producing a potato chip, further comprising the step of immersing in 0.5% ~ 2.0% NaCl aqueous solution for 1 minute to 2 minutes 30 seconds.

In general, the quality of potato chips is related to the chromaticity, texture, and taste of the chips. Especially, when the potato chips are used in winter, the chromaticity and texture of the chips are considerably deteriorated. have.

On the other hand, the present invention is to reduce the reducing sugar content affecting the chip color by immersing the slice for the potato chips by making a certain concentration of saline using salt (purified salt) using the DIS principle, and even after frying by strengthening the formation of starch tissue By providing a crispy texture and giving salty taste evenly with the salt spread inside the slice, it is possible to improve the color and texture of the Potato Chips and to uniformize the seasoning (salt into the chips). The present invention was completed.

As mentioned above, the present invention utilizes the DIS principle. This principle was first studied by James D. Ponting in 1996 and is commonly applied to fruits, vegetables, and more recently meat, fish, and gels.

DIS is performed by immersing food in a solution with low water activity, and generally using a sugar or salt solution. There are two major flows in DIS, one of which is the diffusion of solutes from the solution into the food, and the other is the transfer of moisture from the food into the solution (the material of the food itself also moves somewhat). At this time, the diffusion of the components in the food is faster than the diffusion of the solute.

The inventors found that applying this principle in the manufacture of pottochips can improve the quality of pottochips by minimizing color or odor damage due to blanching, preventing discoloration, and binding tissue bonds. It was confirmed through an experiment.

Therefore, the potato chips according to the present invention are prepared by following the conventional pottery chip manufacturing process of stripping, screening, cutting, washing, dehydrating, frying, and undiluting, and further immersing in an aqueous NaCl solution before washing and dehydrating. do.

The present invention will be described in detail for each process as follows.

Step 1: stripping of raw potatoes

Peel the potatoes according to the usual method. In industrial mass production, for example, the skin of a potato can be removed by friction between the potato and the diamond steel by the force of the disk rotating the raw potato for potato chips and the rotating disk attached to the fixed cylinder. At this time, the input and stripping time of the raw potato can be changed according to the process conditions.

Second Process: Screening

Among the peeled potatoes, deficient potatoes such as potato and decay potatoes are screened out, and the larger or second-grown potatoes are cut.

3rd step: cutting

Potato chips of uniform quality need to be cut to a certain thickness. For example, the centrifugal force of the rotating slicer can cut the potato to a certain thickness. The thickness is adjusted according to the specific gravity of the potato, usually between 1.0mm and 2.0mm.

4th step: washing

In order to prevent the adhesion between slices by the starch attached to the surface of the eluted starch or potato during the cutting. Elution starch can be washed by rinsing with water at the same time as cutting, slicing potato slices completely by immersing in water (Water-flume System) or by spraying water from the bottom or top of the net conveyor. The time required is preferably within 1 minute.

5th Process: Immersion

The washed potato slices are immersed in 0.5% to 2.0% NaCl aqueous solution at 18 ° C. to 70 ° C. for 1 minute to 2 minutes 30 seconds for quality improvement using the DIS principle. It is preferable to immerse about 250 g of potato slices in 1 liter of immersion liquid.

Step 6: Dewatering

Pass through a vibrating conveyor to remove moisture attached to the potato slice surface.

Step 7: fry

Cook potatoes by passing potato slices 1-4 minutes in hot oil at 180 ~ 190 ℃.

8th Step: Beauty

Optionally, a precise amount of seasoning is applied to the frying chip for flavoring. When preparing salty potato chips, seasoning ingredients mixed with refined salt and MSG can be sprinkled to 0.5-1.5%.

As used herein,% means by weight unless otherwise defined.

Hereinafter, specific embodiments of the present invention are as follows. These examples are merely for illustrating the present invention, but the scope of the present invention is not limited thereto.

Examples 1-4, Comparative Examples 1-6

1 kg of raw potatoes were stripped, screened, cut into 1.0-2.0 mm in size and washed with water, and the eluted starch was washed by spraying water at the bottom or top of the net conveyor while transferring the cut potato slices. The resulting slices were either directly dehydrated (Comparative Example 1) or in an immersion bath containing 1 liter of an aqueous 18 ° C. NaCl solution of 0.3%, 0.4%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, respectively. , Potato slices were immersed in 250g for 1 minute 30 seconds and then dehydrated, fried for 2 minutes and 30 seconds at a temperature of 180 ℃ ~ 185 ℃ to prepare a potato chip.

Examples 5-7, Comparative Examples 7-9

In the same manner as in Examples 1 to 4, but immersed for 1 minute and 30 seconds using 2.0% NaCl solution of 50 ℃, 60 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃ in the dipping step, respectively, Potato chip Was prepared.

Examples 8 to 10, Comparative Examples 10 to 14

In the same manner as in Examples 1 to 4, using the 2.0% NaCl solution of 18 ℃ in the immersion process 30 seconds, 50 seconds, 1 minute, 2 minutes and 2 minutes 30 seconds, 3 minutes, 4 minutes, 5 minutes It was immersed, and each potto chip was produced.

Test Example

Chip collar

Analyzes were performed using Agtron (model name: M35-D, USA).

Sensory evaluation

By the seven-point evaluation method, the chromaticity, texture, and taste were converted into scores as follows.

1 point-I hate it very much. 2 points-I don't like it.

3 points-I hate it a bit. 4 points-it is.

5-A little good. 6-okay.

7-very good.

The results are shown in Tables 1 to 3 and FIGS. 1 to 3, respectively.

Condition Chip Color Sensory evaluation Water temperature NaCl solution concentration Immersion time Chromaticity Organization flavor Comparative Example 1 No treatment 50 4.5 3.5 3.5 Comparative Example 2 18 ℃ 0.3% 1 minute 30 seconds 50 4.5 4.0 4.0 Comparative Example 3 0.4% 50 4.6 4.3 4.0 Example 1 0.5% 55 5.0 5.5 5.5 Example 2 1.0% 58 5.5 5.6 5.5 Example 3 1.5% 58 5.5 5.8 5.5 Example 4 2.0% 61 6.5 6.0 6.2 Comparative Example 4 2.5% 63 5.0 5.3 5.5 Comparative Example 5 3.0% 64 5.0 5.0 5.0 Comparative Example 6 3.5% 65 5.0 4.8 4.5

Condition Chip Color Sensory evaluation Water temperature NaCl solution concentration Immersion time Chromaticity Organization flavor Example 4 18 ℃ 2.0% 1 minute 30 seconds 61 6.5 6.0 6.2 Example 5 50 ℃ 61 6.0 5.5 5.5 Example 6 60 ℃ 63 6.0 5.3 5.5 Example 7 70 ℃ 65 5.8 5.2 5.0 Comparative Example 7 75 ℃ 65 5.8 4.7 4.3 Comparative Example 8 80 ℃ 65 5.8 4.5 4.3 Comparative Example 9 85 ℃ 67 5.5 4.0 4.0

Condition Chip Color Sensory evaluation Water temperature NaCl solution concentration Immersion time Chromaticity Organization flavor Comparative Example 10 18 ℃ 2.0% 30 seconds 52 5.0 4.5 4.8 Comparative Example 11 50 seconds 55 5.5 4.8 5.0 Example 8 1 minute 58 6.0 5.8 6.0 Example 4 1 minute 30 seconds 61 6.5 6.0 6.2 Example 9 2 minutes 61 6.0 5.8 5.0 Example 10 2 minutes 30 seconds 62 6.0 5.5 4.8 Comparative Example 12 3 minutes 62 6.0 4.5 4.5 Comparative Example 13 4 minutes 63 6.0 4.0 4.3 Comparative Example 14 5 minutes 63 6.0 4.0 4.0

In other words, the results of chip color analysis and sensory evaluation showed that the higher the water temperature, the higher the NaCl concentration, and the longer the immersion time, the whiter the chip color. Their affinity (the most tasteful chip color) was best at around 60 Agtron. In addition, the higher the temperature of the water during dipping, the lower the sensory evaluation score due to the starch alpha phenomena, and the lower the sensory evaluation score. It was. Similarly in taste, when the NaCl concentration was above a certain concentration, the salty taste was strong and the sensory evaluation score was found to be low.

Thus, through the above examples and comparative examples, the potato chips are immersed under the conditions of NaCl aqueous solution concentration (0.5% ~ 2.0%), temperature (18 ℃ ~ 70 ℃), immersion time (1 minute ~ 2 minutes 30 seconds) When manufacturing, it can be seen that the most satisfactory effect can be obtained in chromaticity, texture, and taste.

According to the method of the present invention, it is possible to minimize the damage to the color or aroma due to the blanching, to prevent discoloration, excellent chromaticity, improved texture, uniformly distributed seasoning can be obtained potato chips with improved taste .

Claims (1)

In the method for producing potato chips through stripping, screening, cutting, washing, dehydration, frying, and optionally non-processing, before the dehydration step after washing, the potatoes are placed in a 0.5% to 2.0% NaCl aqueous solution at 18 ° C to 70 ° C. Potato chip manufacturing method characterized in that it further comprises a step of immersion for 1 minute to 2 minutes 30 seconds.