RU2569823C1 - Potato chips production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: potato chips production method envisages potatoes peeling, washing, slicing and blanching; potatoes slices are coated with 6-12% concentration lactulose solution with a mixture of seasonings; the components are taken at the following ratio, wt %: potatoes - 90, lactulose solution - 8, seasonings mixture - 0.5, salt - 1.5.

EFFECT: potatoes chips production method ensures obtainment of a product with a traditional structure and taste, reduced fat content and favourable effect on the gastrointestinal tract.

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Description

The invention relates to the food industry and is intended for the production of food products, in particular to a method for the production of potato chips.

A known method for the production of potato chips, including slicing raw potatoes into slices, washing potato slices and / or blanching, pickling potato slices in a brine containing at least 3 wt.% Arabian gum, roasting potato slices after the pickling stage. If desired, an excess of moisture absorbed through the surface of the potato slices can be removed between the washing step and the pickling step. The pickling step is carried out in brine, where an aqueous solution with a NaCl content of about 1 wt.% Is used to such an amount that saturates the aqueous NaCl solution. In a preferred embodiment, the amount of NaCl in the aqueous solution is from about 3.5 wt.% To about 4 wt.%. Pickle also includes gum arabic. Preferably, the concentration of Arabian gum in the brine is from about 3 wt.% To about 6 wt.%. Slices or slices of potatoes are marinated in this solution of brine and gum for about 9-14 seconds, after which they are dried and fried by known methods. The pickling step is carried out at room temperature. Get crisp fried potatoes with a uniform fat content of about 24.5 wt.% (See RF patent No. 2402239, 2010).

The disadvantage of this method is that the chips obtained in this way still have a relatively high fat content, about 24.5 wt.%.

The closest to the claimed technical solution, the prototype, the applicant considers a method of producing potato chips, including peeling potatoes, washing and slicing, blanching, then processing with an emulsion containing 38-62% starchy substance, 30-60% oil and 2- 8% salt, cooling slices and packaging (see RF patent No. 2170033, 2001).

The disadvantage of this method is that peanut butter is used in the formulation, which oxidizes during storage and shortens the shelf life.

The technical task is to offer an economical simple way to obtain a food product with improved quality indicators, but with traditional organoleptic properties.

The technical result is the production of improved potato chips, with a traditional structure and taste and low fat content.

It is achieved by the fact that in the known method, including peeling potatoes from the peel, washing, slicing, blanching, potato slices are covered with a solution of lactulose concentration of 6-12% in a mixture with spices, in the following ratio, wt.%:

Potatoes 90 Lactulose solution 8 Spice mix 0.5 Salt 1,5

The method is as follows: potatoes, regardless of its chemical composition, are peeled, washed, cut into slices with a thickness of 1 to 2 mm. This is due to the fact that a slice of this size quickly reaches readiness when exposed to steam, does not break and does not deform when removed from the sieve and during further processing. Then the slices are treated with superheated steam at 170-220 ° C for 6-15 minutes. This temperature and processing time is due to the fact that, in contrast to the prototype in the presented method, the heat treatment is carried out in one step in order to bring the slices to a state of culinary readiness, and not to remove slices of water from the surface. Blanching, unlike standard frying, preserves the usefulness of the product, and in which there is no contact of potatoes with vegetable oil. The blanched potato slices are cooled at room temperature for 10-40 minutes. This time is enough for potato slices to interact with the lactulose solution, that is, to keep it on the surface. Then, slices are immersed using a conveyor belt in a solution of lactulose mixed in a separate container with a mixture of spices (dry dill, black pepper, bay leaf) - 0.5% and salt - 1.5% by weight of a slice of potato. After the slices are transferred to the plane of the dryer, for example, a ChefTop LI 1615A0 combi oven and dried at a temperature of 60-90 ° C for 1-4 hours, then cooled to room temperature and packaged in sealed bags. The drying process allows you to fix the solution of lactulose on the surface of potato slices. Processing with a lactulose solution is necessary to give the product a crisp.

Lactulose is a disaccharide consisting of the remains of galactose and fructose molecules, a synthetic stereoisomer of milk sugar - lactose.

This substance is most often used today in the production of dairy products, but has never been used before in the production of potato chips. It also has the property of having a beneficial effect on intestinal function.

The result is a product - potato chips, in the following ratio of components, wt.%:

Potatoes 90 Lactulose solution 8 Spice mix 0.5 Salt 1,5

Product characteristic: thin slices 1-1.3 mm thick, roundish, characteristic of golden color potatoes, with a crispy crust, with insignificant dark inclusions of spices, with a smack and smell of spices used, with a light pleasant texture. The fat content of the product is less than 3%.

The advantages of this technology for the production of potato chips are the use of a solution of lactulose, which forms a crisp on the surface of the product, the formulation of the technology does not provide for the use of oil, which positively affects the preservation of the product, and the fat content is less than 3%.

The proposed technical solution was tested experimentally.

Examples of the method:

Example 1. For the production of potato chips, the potatoes are peeled, washed, cut into 1.5 mm thick slices, treated with superheated steam at a temperature of 170-220 ° C for 6-15 minutes, spread the slices on a plane, allowed to cool for 10-40 minutes, after which they are immersed in a solution of lactulose mixed with a mixture of spices and salt, in the following ratio of components, wt.%:

Potatoes 90 Lactulose solution 8 Spice mix 0.5 Salt 1,5

Next, the slices are removed and dried at a temperature of 60-90 ° C for 1-4 hours, cooled to room temperature and packaged in a sealed bag.

Example 2. Similar to example 1, but chopped potato slices are covered with a solution of lactulose mixed with a mixture of spices and salt, in the following ratio, wt.%:

Potatoes 86 Lactulose solution 12 Spice mix 1,2 Salt 0.8

Coating steamed potato slices with a solution of lactulose with an additional mixture of spices and salt allows you to get potato chips with an inherent crunch, pleasant aroma, taste and appearance, as well as with a beneficial effect on the gastrointestinal tract.

The proposed method allows to obtain potato chips with reduced fat content and traditional organoleptic properties, to use the new substance lactulose with positive properties and to expand the range of these products.

Information sources

1. RF patent No. 2402239, 2010

2. RF patent No. 2170033, 2001 (prototype).

Claims (1)

A method of producing potato chips, including peeling potatoes, washing, slicing, blanching, characterized in that the slices are coated with a solution of lactulose concentration of 6-12% in a mixture with spices and salt, in the following ratio of components, wt. %:
Potatoes 90 Lactulose solution 8 Spice mix 0.5 Salt 1,5