JPH0312869B2 - - Google Patents

Description

[Detailed description of the invention] [Technical field to which the invention pertains] The present invention relates to a method for producing puffed potato snacks, and more particularly to a method for producing hollow baked snacks made from a single piece of dough using potato flakes as the main ingredient. It is related to.

[Prior art and its problems]

Conventionally, a known method for producing puffed snacks is to stack two sheets of thin dough made from potato flakes as the main ingredient, punch them into the desired shape, and fry them in oil at a temperature of 180°C or higher ( Tokukai Akira
58-170437). In addition, starchy raw materials with low swelling power such as glutinous grains and starchy raw materials with high swelling power such as potatoes and glutinous grains are used as the main raw materials, and a part of the starch is gelatinized by constant heating to obtain dough. A known method is to punch this into a desired shape as a thin sheet, then bake it (Japanese Patent Laid-Open No. 57-125656)
issue).

The former method has disadvantages in terms of processing and cost due to the use of two pieces of dough and the flying process, while the latter method has the disadvantages of obtaining a constant gelatinization rate by constant heating of the raw starch and processing. , there is a drawback in terms of cost.

[Purpose of the invention]

The inventors of the present invention, as a result of extensive trial production research in order to resolve the above-mentioned difficulties in processing and cost, discovered that by using potato flakes as the main raw material and blending α-waxy starch, it is possible to eliminate the need for heating as in the conventional technology. It has been found that puffed potato snacks can be obtained from a single sheet by baking.

Therefore, an object of the present invention is to provide a method for producing a puffed snack rich in potato flavor using potato flakes as the main ingredient at a lower cost than by simple processing.

Another object of the present invention is to print on a sheet obtained by rolling dough dough, cut it out, compensate for the blurring of the desired shape by puffing the sections, and thereby create a puffed product with increased added value that is excellent for children. To provide a method for manufacturing snacks.

[Key points of the invention]

In order to achieve this objective, the method for producing puffed potato snacks according to the present invention uses 30 to 80% by weight of potato flakes and 10 to 10% of α-waxy starch as main ingredients.
Dough dough obtained by uniformly mixing 60% by weight and 0 to 30% by weight of shortening and kneading with cold water is rolled into a sheet with a thickness of 0.5 to 2.0 mm, and the sheet is cut into the desired shape. It is characterized by firing.

The optimal combination is 40 to 60% by weight of potato flakes, 15 to 30% by weight of α-waxy starch, and 10 to 20% by weight of starch, and an appropriate amount of other wheat flour can be added. If there are too many potato flakes, the texture will be hard, and if there are too few, the texture will be brittle and Kratzker-like. If there is too much α-waxy starch, the texture will be crunchy and chewy, and if it is too little, the puffing will be poor. If there is too much toning, the dough will not rise well and the dough will not hold together well, and if it is too little, the texture will be hard.

The ingredients should be mixed for about 3 to 20 minutes, preferably 5 to 12 minutes; if it is too long, the texture will be hard; if it is too short, the dough will not stick together.

The stagnation time of the dough is within 2 hours, preferably within 1 hour; if it exceeds 2 hours, it will sag and become sticky, making it difficult to form into a sheet.

The sheet has a thickness of 0.5 to 2.0 mm, preferably 1 to 1.5 mm, and will not swell even if it is thinner or thicker than this.
Also, if it is thick, the texture will be bad.

Roasting is performed at 100-300℃ for 3-20 minutes, preferably at 160℃.
It takes 4 to 13 minutes at ~250°C, and the initial roasting temperature is high to harden the surface, and then the dough evaporates to cause it to expand, so if the initial temperature is too low, it will not expand.

[Embodiments of the invention]

Next, the method for producing puffed potato snacks according to the present invention will be specifically explained with reference to Examples.

Example 1 60 parts of potato flakes, 20 parts of α-waxy starch, and 20 parts of shortening were added to a mixer and mixed for 3 minutes to make the mixture uniform.
Next, 60 parts of water at 0°C was added and mixed for about 7 minutes until a seam formed in the dough. The dough was rolled and rolled in three stages to form a sheet with a thickness of 1.3 mm. The sections were cut out using an animal mold using a rotary cutter, spread on a plate, and baked in an oven at an initial temperature of 220°C to promote swelling, and then baked at a lower temperature of 160°C. Removed from oven, sprayed with oil, seasoned, and cooled. The baked product was puffed into a hollow shape, retaining approximately the shape of the desired animal, and a puffed potato snack with a potato flavor and good texture was obtained.

Example 2 A sheet was obtained in exactly the same manner as in Example 1, an animal design was printed on it using a caramel coloring liquid using a screen, and an animal pattern was cut out to match the printing.
This was fired in the same manner as in Example 1. Example 1
Puffed potato snacks with increased commercial value that can be felt more concretely by animals than those obtained by the present invention were obtained.

Example 3 Potato flakes 45 parts Wheat flour 25 parts α-waxy starch 20 parts Shortening 5 parts The above mixed raw materials were treated in the same manner as in Example 1 to obtain puffed potato snacks with the same potato flavor and good texture as in Example 1. It was done.

〔Effect of the invention〕

According to the production method of the present invention, puffed potato snacks with good potato flavor can be obtained at low cost through simple processing.

Although the preferred embodiments of the present invention have been described above, it goes without saying that various changes can be made without departing from the spirit of the invention.

Claims (1)

[Claims] 1. 30 to 80% by weight of potato flakes as the main raw material,
10-60% by weight of α-waxy starch and 0-30% by weight of skimming are mixed uniformly, cold water is added to the mixture, and the resulting dough is rolled into a sheet with a thickness of 0.5-2.0 mm, and the sheet is shaped into the desired shape. A method for producing puffed potato snacks characterized by baking the cut-outs. 2 Optimally 40-60% by weight of potato flakes, 15-30% by weight of alpha waxy starch, 10-10% by weight of starch
The method for producing a puffed potato snack according to claim 1, wherein the content is 20% by weight. 3. A method for producing puffed potato snacks according to claim 1 or 2, wherein the dough is rolled into a sheet optimally having a thickness of 1 to 1.5 mm. 4 Baking to puffed snacks at 100-300℃
The method for producing puffed potato snacks according to any one of claims 1 to 3, which takes 20 minutes. 5. The method for producing puffed potato snacks according to claim 4, wherein the baking is optimally performed at 160 to 250°C for 4 to 13 minutes. 6. The method for producing puffed potato snacks according to any one of claims 1 to 5, wherein when cutting out the sheet into a desired shape, the sheet is printed to correspond to the desired shape and then cut out.