JP3771531B2 - Method for producing a potato snack having a surface - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a stick-like potato snack having a unique appearance and having a ridge on the surface.
[Prior art]
Conventional stick-like potato snacks have a smooth appearance, cutting raw potatoes into sticks, and then applying them to frying, molding potato flakes and potato granules as raw materials, and frying It is known that it is attached to.
Of these, potato flakes and potato granules as raw materials are mainly made from potato flakes or potato granules as described in JP-A-2000-69930, for example. It is manufactured by preparing a dough having a moisture content of 60 to 80%, forming it into a stick shape, providing a pinhole if necessary, freezing, and then vacuum frying. According to this manufacturing method, it is said that a potato snack shaped like a stick having a clean appearance and a soft texture can be obtained. Actually, in the examples, it is described that it has a rectangular parallelepiped and a smooth surface, and a stick-like potato snack having a slightly hard texture on the surface is described as a comparative example.
However, until now, no stick-like potato snack has been known that has a raised surface but an excellent texture.
[Patent Document 1]
Japanese Patent Laid-Open No. 2000-69930
[Problems to be solved by the invention]
An object of the present invention is to provide an efficient method for producing a potato snack having a surface and a superior texture.
[0003]
[Means for Solving the Problems]
The present invention uses a dried potato flake having a specific particle size as a main raw material, forms water by adding water so as to have a predetermined moisture content, and extrudes the nozzle of the extruder so that it can be crushed on the surface It was made based on the knowledge that the above-mentioned problem can be solved efficiently by extruding from the above, freezing and then subjecting to a reduced pressure fly.
That is, the present invention provides 55 to 70 potato snack ingredients containing dried potato flakes and seasonings that pass through a sieve with an opening of 4.75 mm and turn on to a sieve with an opening of 425 μm is 85% by weight or more. Add water to make the moisture content of weight%, mix this to form a dough for potato snacks, extrude the dough from the extrusion machine so that the surface is crushed into a stick shape There is provided a method for producing a potato snack having a bite on the surface, characterized by adopting a step of forming, a step of freezing the obtained stick-shaped product, and a step of subjecting to a reduced-pressure fly.
[0004]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, dried potato flakes that pass through a sieve with an opening of 4.75 mm and turn on to a sieve with an opening of 425 μm are 85% by weight or more. By using dried potato flakes having such a particle size, it is possible to obtain a potato snack having a unique excellent texture that the surface is moderately hard and the inside is soft. It is more preferable that the ratio of the particle size passing through a sieve having an opening of 2 mm and turning on to a sieve having an opening of 425 μm is 85% by weight or more. The dried potato flakes with the above particle diameter can be easily obtained by sieving with JIS Z8801 sieve.
[0005]
In the present invention, such dried potato flakes are the main component, and seasonings such as salts, sugars, spices, and umami seasonings can be added to the potato flakes as necessary. When adding the flavor of vegetables, pulverized vegetables, vegetable pastes, dried vegetable flakes, and the like can be added. Moreover, a fragrance | flavor and a pigment | dye can also be added. The amount of dried potato flakes in the raw material is preferably 55% by weight (hereinafter abbreviated as%) or more, more preferably 65% by weight or more.
In the present invention, water is then added so that the moisture content of the dough obtained as the potato snack raw material is 55 to 70%, preferably 60 to 65% (hydration step). A moisture content in such a range is preferable because the texture of potato snacks after reduced-pressure frying is a unique and preferred texture with a moderately hard surface and a soft interior.
This hydration step is preferably performed at 15 to 35 ° C, more preferably 20 to 30 ° C. It is preferable to carry out at such a temperature because the texture of the potato snack after reduced-pressure frying is good and the occurrence of breakage of the dough during reduced-pressure frying can be reduced.
[0006]
The hydrated ingredients are then mixed to form a potato snack dough. The mixing time is preferably determined in consideration of the particle size of the potato flakes used, the amount of free starch, and the desired state of the potato snack obtained by frying. Mixing can be performed using a conventional mixer. It is preferable to perform the temperature at the time of mixing at the same temperature as an addition process. When adding ingredients other than dried potato flakes, the stirring time should be selected between 30 seconds and 12 minutes in order to improve the texture of the dough after mixing and the texture of the potato snack after reduced pressure frying. Good.
[0007]
It is preferred to proceed to the forming and freezing step immediately after mixing, preferably within 1 hour, more preferably within 40 minutes. If it does in this way, the collapse incidence rate of the potato snack in a reduced pressure fly can be reduced.
Molding is performed by extruding the dough obtained as described above from the extrusion molding machine so that the surface is crushed and forming into a stick shape. As the molding machine, it is desirable to use an extrusion molding machine of a type that does not give excessive viscosity inside. In particular, it is preferable to use a molding machine provided with a funnel-shaped portion (a shape in which a conical tip portion is provided with a square or a straight tube portion such as a square or a circle at the tip of the cylinder). Here, it is preferable that the length of the straight pipe portion is about 10 to 35 mm in order to obtain the target condition, so that the dough is pushed out at a nozzle outlet at a speed of 1.2 to 2.4 m / min. It is preferable to adjust. Further, the molding is preferably performed so that the internal pressure of the molding machine is about 0.4 to 0.5 MPa.
[0008]
In the present invention, the process then proceeds to the freezing process. When a potato snack having a firm texture is produced, a drying process that is dried with hot air at 120 ° C. for 1 minute to 5 minutes as necessary may be employed after molding. it can.
A freezing process is performed in order to freeze the dough shape | molded in the stick shape, and can be performed by conventional methods, such as quick freezing. Preferably it is carried out at around -35 ° C.
[0009]
The frozen stick-shaped dough is then subjected to a vacuum frying process. It can be carried out using a batch type or continuous type vacuum fryer. The temperature of the frying oil is preferably 100 to 130 ° C, more preferably 105 to 125 ° C. The temperature of the frying oil is preferably adjusted according to the type and blending amount of raw materials other than the dried potato flakes.
The texture of the potato snack can be controlled by adjusting the degree of vacuum during reduced-pressure frying. In the present invention, it is preferable to carry out the reduced pressure frying process at 60 to 120 torr. Such a vacuum is preferable because a potato snack having a good texture can be obtained.
The frying time is basically about 15 minutes, but can be shortened or extended according to the color and flavor of the potato snack after frying.
In the present invention, a stick-like potato snack having a columnar shape or a rectangular parallelepiped shape having a diameter of 8 to 10 mm and a length of 30 to 70 mm is obtained in this manner.
The potato snack thus obtained can be packaged into a product with or without a spice such as salt attached to the surface thereof.
[0010]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, it can provide the method which has the unique shape which has a crust on the surface, and can manufacture efficiently the potato snack of the outstanding texture. Moreover, the stick-like potato snack obtained by the method of the present invention has a unique preferred texture that the surface is moderately hard and the inside is soft.
The following examples further illustrate the present invention.
[0011]
【Example】
Example 1
1.5 g of salt is mixed with 300 g of dried potato flakes that pass through a sieve with a sieve opening of 4.75 mm and turned on to a sieve with a sieve opening of 425 μm, so that the moisture content of the dough becomes 64%. Water was added at 0 ° C., and the mixture was stirred for 5 minutes with a vertical mixer manufactured by Kenwood to prepare a dough for potato snacks.
Within 1 minute, this is an extrusion molding machine with a straight pipe part length of 32 mm (a funnel-like part at the tip of the cylinder part (form with a straight pipe part with a circular cross section at the conical tip part)) Then, the dough was extruded at a nozzle outlet at a speed of 1.2 to 2.4 m / min to obtain a stick-like product (9 mm in diameter and 50 mm in length) that had been crushed on the surface. The internal pressure of the molding machine was 0.5 MPa.
The stick-like material thus obtained was frozen at −35 ° C. for 20 minutes. This was then fried for 15 minutes at 108 ° C. and 90 torr using a batch vacuum fryer.
As a result, a stick-like potato snack having a peculiar and preferred texture that the surface has a bite and the surface is moderately hard and the inside is soft.
[0012]
Example 2
A stick-like potato snack was obtained in the same manner as in Example 1, except that the degree of decompression during decompression frying was changed to 70 torr and 100 torr.
The stick-like potato snack obtained in this way has a prick on the surface similar to that obtained in Example 1, and has a unique preferred texture that the surface is moderately hard and the inside is soft. It was a stick-like potato snack.
Example 3
As a dried potato flake, a stick-like potato snack was obtained in the same manner as in Example 1 except that a sieve with a spread of 2 mm was passed and a sieve with a mesh opening of 710 μm was used.
The stick-like potato snack obtained in this way had a crust on the surface, and had a texture that the surface was moderately hard and the interior was soft, but compared with that obtained in Example 1 And had a slightly brittle texture.
Example 4
A stick-like potato snack was obtained in the same manner as in Example 1 except that the temperature during addition was changed to 30 ° C.
The stick-like potato snack obtained in this way has a prick on the surface similar to that obtained in Example 1, and has a unique preferred texture that the surface is moderately hard and the inside is soft. It was a stick-like potato snack.
Example 5
After the dough was prepared by adding water, the time until it was applied to the extrusion molding machine was changed from 1 minute to 30 minutes. As a result, the rate of occurrence of collapse during reduced-pressure frying increased from 0 to 2%. In addition, the rate of collapse after 1 hour increased to 7%.
[0013]
Example 6
A stick-like potato snack was obtained in the same manner as in Example 1 except that a drying step of drying with hot air at 120 ° C. for 1 to 5 minutes was provided between the forming step and the freezing step.
The stick-like potato snack obtained in this way had a peculiar preferred texture that the surface had a bite and the surface was moderately hard and the inside was soft. The inside was also a firm texture compared to what was made.

Claims (6)

  Moisture content of 55-70% by weight in a potato snack raw material containing dried potato flakes and seasonings that pass through a sieve with a mesh opening of 4.75 mm and turn on to a sieve with a mesh opening of 425 μm is 85% by weight or more Water adding process, mixing this to form a dough for potato snacks, extruding this dough from the extruding machine to form a stick, and forming into a stick shape A method for producing a potato snack having a bite on the surface, characterized by employing a step of freezing the stick-shaped object and then a step of subjecting to a reduced-pressure fry.   The method according to claim 1, wherein the hydration step is performed at 15 to 35 ° C.   The method according to claim 1 or 2, wherein the forming step is performed within 40 minutes after the dough is formed.   The method according to any one of claims 1 to 3, wherein the vacuum frying step is performed at 60 to 120 torr.   The method according to any one of claims 1 to 4, wherein the reduced-pressure frying step is performed at 100 to 130 ° C.   The method of any one of Claims 1-5 which has a drying process by a hot air between a formation process and a freezing process.