JPH0799915A - Production of sweet potato chip - Google Patents

Abstract

PURPOSE:To obtain the subject crispy chips little in damages, excellent in flavor and taste, and suitable as a snack food, etc., by mixing sweet potato powder, etc., with water, thermally molding the mixture, frying the molded product, adhering candy powder to the fried product, and subsequently melting the adhered candy powder. CONSTITUTION:This method for producing sweet potato chips comprises mixing sweet potato powder and rice powder (preferably in a mixing ratio of 8/2 to 2/8) with water (preferably in an amount of 35-45wt.% based on the x-whole amount of the powder), heating and molding the mixture, drying and frying the molded product, adhering preliminarily ground candies to the fried product, and subsequently melting the adhered candy powder in an oven. The thickness of the molded sheet is preferably 0.7-1.5mm before the drying and frying processes.

Description

Detailed Description of the Invention

[0001]

[Field of Industrial Application] The present invention relates to a method for producing a snack food having a sweet potato flavor which is excellent in texture and flavor.

[0002]

2. Description of the Related Art As a method for producing a snack food using a plurality of types of starchy raw materials, it has been well known so far. For example, a plurality of starchy dough sheets having a large swelling power can be prepared by adjusting the types and mixing ratios of starchy raw materials such as rice, wheat flour, corn, potatoes, and sweet potatoes, the degree of gelatinization, and the thickness of the sheet. After adjusting a small starchy dough sheet, then stacking this starchy dough sheet, and forming into a predetermined shape,
A method of baking this molded dough by frying, etc.
No. 3-313544), rice flour, wheat flour, barley flour and other cereal flours and wheat starch, potato starch, corn starch, sweet potato starch and other various starches and seafood are kneaded with a twin-screw or more extruder, pressure, There is a method of heating, extrusion, and expansion (JP-A-1-39978).

However, in the above-mentioned known method, only rice, wheat flour, corn, potato, sweet potato, etc. are listed as the starchy raw materials, and the specific starchy raw materials of sweet potato flour and rice flour are combined. Therefore, it is not known to obtain a snack food in which the sweet potato flavor is fully utilized.

On the other hand, as a snack food in which the sweet potato flavor is utilized and which is coated with candy, it is known that sliced sweet potatoes are fried and then candy is coated. However, although the snack had a sweet potato flavor, its texture was very hard, and thus it was not possible to enjoy a light texture.
In addition, it was very difficult for people with bad teeth to eat.

The present inventors have used sweet potatoes and rice to make chips with a light texture by utilizing the swelling power of rice while making the most of the flavor of sweet potatoes, and by coating the candy with candy. It was found that the crispy texture and sweetness of candy can be imparted to the texture of and the damage to the chips can be reduced.

[0006] The gist of the present invention completed based on these findings is that after mixing sweet potato flour and rice flour with water, the mixture is heat-molded and dried-dried. There is also a method for manufacturing chips in a sweet potato, which is characterized by heating in an oven to melt candy.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a completely new method for producing a snack food having a crisp, crisp and light texture while fully utilizing the sweet potato flavor.

[0008]

DISCLOSURE OF THE INVENTION The present invention is mainly composed of sweet potato flour and rice flour. These main ingredients are mixed with water, but sweet potato flour mainly adds sweet potato flavor, and rice flour serves as a binder to improve the expansion during frying and to form sweet potato chips by heating after mixing with water. To fulfill.

Therefore, the mixing ratio of sweet potato flour and rice flour is preferably 8: 2 to 2: 8 by weight. If the amount of sweet potato powder becomes too large, it becomes powdery, browning is likely to occur, and the flavor of potatoes becomes stronger and bitter. On the other hand, if the amount of rice flour is too large, the texture will become sticky and stick to the teeth, and the taste of potatoes will be weak and featureless. It should be noted that when water-mixing the sweet potato flour and the rice flour, a colorant, a fragrance or the like may be appropriately added.

Next, the dough is formed by mixing the sweet potato flour and the rice flour with water, and the amount of water is preferably 35 to 45% by weight based on the powder of the sweet potato flour and the rice flour. By this water-mixing, the rice flour is made sticky by heating as described above, and the rice flour plays a role as a binder for the flour.

If the amount of water added is too large, the dough after heating becomes difficult to form and the sheet becomes uneven. On the other hand, if the amount becomes too small, the gelatinization by heating will not be sufficient, and the finished texture will be powdery and will not melt in the mouth.

Next, the dough-like material obtained by mixing with water is heat-molded. Examples of the heat-molding method include a method in which a dough-like material is put into an extruder and extruded into an appropriate shape from a die that is kneaded in the extruder, and a dough-like material is put into an extruder and steamed in the extruder. The extruded product is extruded into a sheet from a die and punched out to form a dough-like product.
There is a method in which a sheet-shaped product is punched and molded. In any case, the starch in the dough-like substance is substantially gelatinized at this heat-molding stage. Therefore,
As the processing condition, for example, in the case of an extruder, a condition of 80 to 180 ° C. for 10 to 180 seconds can be exemplified. Further, in the case of a steaming method other than the extruder, a condition of 80 to 180 ° C. for 3 to 60 minutes can be exemplified.

When the dough-like material is formed into a sheet, the sheet thickness is 0.7 to 1.5 mm, and further 1.0 to
It is preferable that the sweet potato finally obtained has a thickness of 1.2 mm in terms of the texture of the chips. If the sheet thickness is too thin, it will be easy to feel, and on the other hand, if the sheet thickness is too thick, it will be difficult to obtain a light texture,
The oiliness comes out by frying.

Thereafter, the molded product is dried and then frying. The reason why the molded product is dried here is to improve the swelling and to give a light touch with a crisp texture.
Therefore, the water content of the molded product after drying is preferably 7 to 12% by weight. If it is a method that satisfies this condition,
Although any drying method may be used, hot air drying, far infrared heating, microwave heating and the like can be exemplified.

After drying, the molded product is deep-fried to expand the molded product, and the crushed candy is attached to the expanded product.
In this sticking treatment of candy, it is not particularly limited as long as it is a method that can attach the crushed candy to the surface or the whole surface of the expanded product after frying, but sprinkle the crushed candy on the expanded product after frying, or fried A method of putting the later expanded product in a crushed candy can be exemplified.

The candy used has a melting point of 40-12.
It is desirable to use one at 0 ° C, preferably 50 to 80 ° C. When a candy having a low melting point is used, the candy is easily dissolved, and as a result, sprinkling treatment or handling during storage may be difficult. On the other hand, when using a candy having a high melting point, not only a large amount of heat is required to melt the candy, but also the problem that the expanded product is charred tends to occur.

As the particle size of the ground candy, those having openings of 850 μm and 25 μm on, preferably those having openings of 600 μm and 63 μm, and more preferably those having openings of 300 μm and 106 μm can be used. . This will melt the candy in a short time,
It becomes possible to spread the melted candy almost uniformly on the surface or the entire surface of the expanded product.

After the ground candy is attached to the expanded product, it is heated in an oven to melt the candy attached to the expanded product. Therefore, the heating temperature of the oven needs to be higher than the melting temperature of the candy. Specifically, at 180 to 280 ° C for 5 to 30 seconds, preferably at 200 to 250 ° C for 10
An oven heating condition of 25 seconds can be indicated. If this temperature is too low, the candy does not melt sufficiently and remains on the expanded product, making it impossible to obtain a crispy texture. On the contrary, if this temperature becomes too high, not only is the candy carbonized and unfavorable in flavor,
The bulge itself will also burn.

[0019]

Example 1 600 parts of sweet potato flour, 400 parts of rice flour, 50 parts of purple sweet potato flour and 400 parts of water were mixed and then steamed in an extruder at 110 ° C. for 1 minute.
Then, with corrugated roll, sheet thickness 1.1-1.2m
After being rolled into a sheet shape of m, it was punched into an oval shape of 55 mm × 40 mm. The molded product thus obtained is
After performing a drying treatment at a relative humidity of 30% for 50 minutes to a water content of about 10% by weight, a fried product was obtained by frying at 180 ° C. for 20 seconds.

After the crushed candy was adhered to the expanded product thus obtained, it was heated in an oven at 230 ° C. for 20 seconds to melt the candy. The sweet potato chips obtained in this way have a light texture while making the most of the sweet potato flavor, and the crispness and sweetness of the candy are added to the texture of the chips by the candy coating to give the texture and flavor. Both were excellent. Also,
Almost no damage was found on the chips during transportation.

[0021]

Example 2 800 parts of sweet potato flour, 200 parts of rice flour, 50 parts of purple sweet potato powder and 430 parts of water were mixed and then kneaded in an extruder at 110 ° C. for 1 minute.
After that, with corrugated roll sheet thickness 0.9 to 1.0 m
After being rolled into a sheet shape of m, it was punched into an oval shape of 55 mm × 40 mm. The molded product thus obtained is
After performing a drying treatment at a relative humidity of 30% for 60 minutes to a water content of about 10% by weight, a fried product was obtained by fried at 180 ° C. for 20 seconds.

A crushed candy was attached to the expanded product thus obtained, and the candy was melted by heating in an oven at 230 ° C. for 20 seconds. The sweet potato chips obtained in this way have a light texture while making the most of the sweet potato flavor, and the crispness and sweetness of the candy are added to the texture of the chips by the candy coating to give the texture and flavor. Both were excellent. Also,
Almost no damage was found on the chips during transportation.

[0023]

EFFECTS OF THE INVENTION According to the method of the present invention, by using the sweet potato flavor by using sweet potatoes, the puffing power of rice is used to produce light-textured chips, and by coating them with candy. It can give crispness and sweetness of candy to the texture of the chips and reduce damage to the chips.

Claims (5)

[Claims] 1. A method in which sweet potato flour and rice flour are water-mixed, then heat-molded, dried-dried, and then crushed candy is adhered, followed by heating in an oven to melt the candy. A method of manufacturing sweet potato chips. 2. The mixing ratio of sweet potato flour and rice flour is 8: 2.
2. The method for producing sweet potato chips according to claim 1, wherein the ratio is from 2: 8. 3. The method for producing sweet potato chips according to claim 1, wherein the amount of water added is 35 to 45% by weight with respect to the powder made of sweet potato flour and rice flour. 4. The water content of the molded product before frying is 7 to 12
The method for producing sweet potato chips according to claim 1, wherein the sweet potato chips are in a weight percentage. 5. The method for producing sweet potato chips according to claim 1, wherein the sheet thickness of the molded product before drying-frying is 0.7 to 1.5 mm.