How to make fragrant sweet potato chips
Frying and roasting sweet potato slices address the challenge of achieving crispness and flavor in sweet potato chips by adding a savory aroma without oil penetration or texture issues, producing a superior snack.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- CALBEE
- Filing Date
- 2024-10-23
- Publication Date
- 2026-05-11
AI Technical Summary
Existing methods for producing sweet potato chips struggle to achieve the right level of crispness and flavor while avoiding excessive oil penetration and discoloration, leading to poor texture and taste.
A method involving frying and then roasting sweet potato slices, using techniques such as infrared heating or open flame grilling, to impart a savory aroma without compromising texture or color.
The method effectively adds a savory flavor to sweet potato chips without excessive oil absorption or texture deterioration, resulting in a more appealing snack.
Smart Images
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Abstract
Description
Technical Field
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[0001] The present invention relates to a method for producing delicious sweet potato chips.
Background Art
[0002] Sweet potato (also called Japanese sweet potato or Satsuma sweet potato) is a perennial plant of the genus Ipomoea in the Convolvulaceae family. Its tuberous roots are widely used for food and are known to be rich in vitamins, starch, dietary fiber, etc. And sweet potato is used in various dishes such as baked sweet potato, steamed sweet potato, tempura, and sweet potato.
[0003] Sweet potato chips are snack foods made by slicing and frying sweet potatoes. Sweet potato chips are characterized by a texture different from the natural sweetness of sweet potatoes and the texture of potato chips, and are also popular as a snack to replace potato chips.
[0004] The cooking method of grilling is performed on various ingredients. Examples include grilling raw ingredients such as fresh fish to give it a grilled color (Patent Document 1), and Western confectioneries such as crème brûlée produced by grilling. Also, a method of producing side dishes by frying burdock etc. in frying oil, seasoning, and then grilling is known (Patent Document 2). However, attempts to grill sweet potato chips to impart a fragrant smell have not been made.
Prior Art Documents
Patent Documents
[0005]
Patent Document 1
Patent Document 2
Summary of the Invention
Problems to be Solved by the Invention
[0006] <Sweet potato chips are made by frying slices of sweet potato. Even when adjusting the frying temperature and time to produce sweet potato chips that are more flavorful than those normally made, it is difficult to control the frying process to impart just the right level of crispness. Often, the oil penetrates the sweet potato slices too much, resulting in a poor texture or discoloration, making it difficult to produce flavorful sweet potato chips that are worth eating. [Means for solving the problem]
[0007] To solve the above problems, the inventors of this invention completed the present invention by producing fragrant sweet potato chips by frying and then roasting slices of sweet potato.
[0008] The present invention includes the inventions shown in [1] to [5] below. [1] The process of slicing sweet potatoes into rounds, The aforementioned slices are fried in a frying process, The aforementioned process involves grilling the sliced fried meat until the surface color changes and a savory aroma is added. A method for producing savory sweet potato chips, including [the specified ingredient]. [2] The manufacturing method according to [1], wherein the aforementioned roasting step is a roasting step using an infrared heater. [3] The manufacturing method according to [1], wherein the aforementioned roasting step is a roasting step using an open flame. [4] The manufacturing method according to [1], wherein the frying method is frying in cooking oil. [5] The manufacturing method according to [1], wherein the frying method is oil-free frying. [Effects of the Invention]
[0009] The method of the present invention is expected to impart a savory flavor to sweet potato chips without impairing their edible value through excessive oil penetration or deterioration of texture or color. [Brief explanation of the drawing]
[0010] [Figure 1] This diagram shows a visual comparison of sweet potato chips that have been fried (A), sweet potato chips that have been browned by being roasted after frying (B), and sweet potato chips that have been browned by frying alone (C). [Modes for carrying out the invention]
[0011] The present invention will be described in detail below.
[0012] When slicing potatoes, various shapes of slices (also called "cut slices") can be produced depending on the shape of the blade. For example, using a flat blade produces flat slices. Alternatively, using a blade with a continuous V-shape in a wavy pattern produces jagged V-cut slices.
[0013] Frying methods include deep-frying with cooking oil and deep-frying without cooking oil (oil-free deep-frying). In this specification, deep-frying with cooking oil is a cooking method that applies heat to food ingredients using cooking oil as a medium. Examples include cooking in a state where the food ingredients are floating in the cooking oil, in a state where more than half of the volume of the food ingredients is submerged in the cooking oil, or in a state where the food ingredients and cooking oil are in contact in such a way that the total volume of the cooking oil is greater than the total volume of the food ingredients. The temperature of the cooking oil in the above cooking method is not particularly limited as long as it is a temperature that can evaporate the moisture in the food ingredients, but for example, it is in the range of 130 degrees Celsius to 180 degrees Celsius. In this specification, oil-free deep-frying is a cooking method that aims to obtain the effect of deep-frying with cooking oil without using cooking oil as a medium for heat transfer. Examples include cooking food ingredients by circulating hot air (e.g., US Patent Number 5,699,722) and using an oven (e.g., International Publication Number 93 / 03310), but is not limited to these as long as it is a cooking method that aims to obtain the effect of deep-frying with cooking oil without using cooking oil.
[0014] As used herein, "frying" refers to various frying methods, including deep frying (immersing food in hot oil, usually carried out at a temperature between 175 degrees and 190 degrees. The heat quickly cooks the food, forming a crispy crust), pan frying (coating a frying pan thinly with oil and cooking the food at medium to high heat. This is often used for foods that do not require much oil, such as chicken breast and sliced fish), stir frying (cooking small pieces of food with a small amount of oil in a hot wok or frying pan and quickly stirring to ensure even cooking. Commonly used for vegetables and meat), sautéing (similar to stir frying, but sautéing involves cooking small pieces of food with a small amount of oil in a hot frying pan, cooking more slowly and often in larger quantities), vacuum frying (cooking food in a vacuum-sealed chamber, removing air and moisture from the food to enable cooking more evenly at a lower temperature. This results in less oil absorption and a crispy texture), tempura (this Japanese method involves dipping thinly sliced seafood or vegetables in a light batter and then deep frying. As a result, a very crispy exterior and a soft interior are obtained), air frying (cooking food using hot air instead of oil. The food is placed in a special air fryer, and the hot air circulates around the food for cooking. This results in low-calorie, crispy fried food), and so on.
[0015] As used herein, "roasting" means changing the color and flavor of the surface of the food material to a brown color by heating and imparting a savory aroma. Methods of roasting include heating with an open flame and heating with an infrared heater. When roasting, a commercially available roasting device can be used.
[0016] The imparting of a savory aroma by roasting, unlike that by frying with cooking oil, does not cause the oil to penetrate too much into the food material. Also, compared to frying, the preparation and processing time is shorter, and a savory aroma can be imparted in a short time, so adjustments for production are also easy.
[0017] <Method for Producing Sweet Potato Chips of the Present Invention> The slicing process in the present invention includes the process of manually or automatically slicing sweet potatoes into rounds. The thickness of the rounds is not particularly limited as long as it is a thickness that can be fried as sweet potato chips. For example, it is a thickness in the range of 0.5 mm to 8 mm, and more preferably, a thickness in the range of 1 mm to 6 mm. Also, for the shape of the rounds, any shape can be selected according to the shape of the sweet potato chips to be manufactured, such as flat, V-cut, etc.
[0018] The frying process in the present invention includes the process of manually or automatically frying the sweet potato rounds produced through the slicing process. In one embodiment, the frying in the frying process is frying with cooking oil. In another embodiment, the frying in the frying process is non-oil frying. The optimal conditions such as the frying temperature and time can vary depending on various conditions such as the density, sugar content, moisture content of the sweet potatoes used, and the thickness of the rounds. However, based on the ordinary knowledge in the technical field of fried snacks such as potato chips, it can be appropriately adjusted.
[0019] In one embodiment, the manufacturing method of the present invention includes a slicing process of slicing sweet potatoes into rounds, a frying process of frying the said rounds, and a roasting process of roasting the rounds after frying until the color and taste on the surface change and a fragrant smell is imparted. It is a manufacturing method of fragrant sweet potato chips including these.
[0020] In another embodiment, the manufacturing method of the present invention includes a slicing process of slicing sweet potatoes into rounds, a frying process of frying the said rounds, and a roasting process of roasting the rounds after frying until the color and taste on the surface change and a fragrant smell is imparted using an infrared heater It is a manufacturing method of fragrant sweet potato chips including these.
[0021] In another embodiment, the manufacturing method of the present invention The process of slicing sweet potatoes into rounds, The aforementioned slices are fried in a frying process, The aforementioned fried slices are then grilled over an open flame until the surface color changes and a savory aroma is added. This is a method for producing fragrant sweet potato chips, which includes [ingredient name].
[0022] In another embodiment, the manufacturing method of the present invention is The process of slicing sweet potatoes into rounds, The aforementioned slices are fried in cooking oil as part of a frying process, The aforementioned process involves grilling the sliced fried meat until the surface color changes and a savory aroma is added. This is a method for producing fragrant sweet potato chips, which includes [ingredient name].
[0023] In another embodiment, the manufacturing method of the present invention is The process of slicing sweet potatoes into rounds, The aforementioned slices are cooked in a non-oil frying process, The aforementioned process involves grilling the sliced fried meat until the surface color changes and a savory aroma is added. This is a method for producing fragrant sweet potato chips, which includes [ingredient name].
[0024] In another embodiment, the manufacturing method of the present invention is The process of slicing sweet potatoes into rounds, The aforementioned slices are fried in cooking oil as part of a frying process, The aforementioned fried slices are then grilled using an infrared heater until the surface color changes and a savory aroma is added. This is a method for producing fragrant sweet potato chips, which includes [ingredient name].
[0025] <Applications of the Invention> The manufacturing method of the present invention allows for the production of sweet potato chips with various flavors by adding a flavoring step.
[0026] The manufacturing method of the present invention can also be applied to produce savory chips from other root vegetables with minor modifications, expanding the range of flavorful snack options.
[0027] Specific examples that can be referenced to further understand the present invention are provided herein, but these are for illustrative purposes only and do not limit the invention. [Examples]
[0028] (Manufacturing of sweet potato chips whose color has been changed to brown by roasting) 100g of flat slices of sweet potato, cut into 1.5mm thick rounds, were placed in 140-degree oil and fried for 180 seconds. Afterward, the slices were removed from the oil and drained. This is how sweet potato chips were produced.
[0029] The aforementioned sweet potato chips were roasted using a 1300-degree infrared heater (AFA-C20015-03 (Aigi Co., Ltd.)). The roasting conditions were a movement speed of 1.2-1.3 m / min, and a distance of 6.5 cm from the tray on which the slices were placed to the heat source. In this case, the slices were exposed to the heat source for 9-10 seconds. In this way, sweet potato chips with a brown color were produced. [Examples]
[0030] (Sensory evaluation) A sensory evaluation was conducted using unroasted sweet potato chips as a comparison example. Five testers evaluated the flavor (savoryness), aroma (savoryness), and texture (hardness).
[0031] The results of the sensory evaluation are shown in Table 1.
[0032] [Table 1]
[0033] Four inspectors felt that roasted sweet potato chips had a stronger aroma, while three felt the same about the aroma. However, none of the inspectors felt that unroasted chips had a stronger aroma. Therefore, it was shown that roasting the sweet potato chips, which changes their color to brown, imparts a stronger aroma. Regarding the texture of the sweet potato chips, one inspector felt that roasted chips were harder, one inspector felt that unroasted chips were harder, while three inspectors felt neither, indicating that roasting did not significantly affect the texture. (Reference Example 1)
[0034] (Manufacturing of sweet potato chips whose color has been changed to brown solely through frying.) 100g of flat slices of sweet potato, cut into 1.5mm thick rounds, were placed in 155-degree oil and fried for 160 seconds. Afterward, the slices were removed from the oil and drained. This process produced sweet potato chips with a brown color.
[0035] Figure 1 shows a visual comparison of sweet potato chips that have been fried (A), sweet potato chips that have been browned by being roasted after frying (B), and sweet potato chips that have been browned by frying alone (C).
[0036] Thus, it was possible to change the color of sweet potato chips to brown through frying. However, sweet potato chips that had been browned solely by frying had absorbed a lot of oil and were not suitable for consumption. (Reference Example 2)
[0037] (Manufacturing of potato chips whose color has been changed to brown by roasting) 250g of V-cut slices of potato, cut into 2.5mm thick rounds, were placed in 165-degree oil and fried for 330 seconds. Afterwards, the slices were removed from the oil and drained. This is how potato chips were made.
[0038] The aforementioned potato chips were roasted using a 1300-degree infrared heater (AFA-C20015-03 (Aigi Co., Ltd.)). The roasting conditions were a movement speed of 1.0-1.1 m / min, and a distance of 5.5 cm from the tray on which the slices were placed to the heat source. In this case, the slices were exposed to the heat source for 13-14 seconds. In this way, potato chips with a brown color were produced. Reference Example 3
[0039] (Sensory evaluation) A sensory evaluation was conducted using unroasted potato chips as a comparison example. Five testers evaluated the flavor (savoryness), aroma (savoryness), and texture (hardness).
[0040] The results of the sensory evaluation are shown in Table 2.
[0041] [Table 2]
[0042] All inspectors felt that the toasted potato chips had a stronger aroma and flavor. Therefore, it was shown that toasting the potato chips and changing their color to brown imparted a stronger aroma. However, regarding the texture of the potato chips, three inspectors reported that the toasted chips were harder, while none reported that the untoasted chips were harder. This suggests that toasting the potato chips and changing their color to brown tended to make them harder. This method may be unsuitable if the goal is to impart aroma without altering the texture of the potato chips. (Reference Example 4)
[0043] (Manufacturing of potato chips whose color has been changed to brown solely through frying.) 250g of V-cut potato slices, cut into 2.5mm thick rounds, were placed in 180-degree oil and fried for 520 seconds. Afterwards, the slices were removed from the oil and drained. This is how potato chips with a brown color were produced. [Industrial applicability]
[0044] This invention may be useful in providing savory sweet potato chips.
Claims
1. The process of slicing sweet potatoes into rounds, The aforementioned slices are fried in a frying process, The aforementioned process involves grilling the sliced fried meat until the surface color changes and a savory aroma is added. A method for producing savory sweet potato chips, including [the specified ingredient].
2. The manufacturing method according to claim 1, wherein the aforementioned roasting step is a roasting step using an infrared heater.
3. The manufacturing method according to claim 1, wherein the aforementioned roasting step is a roasting step using an open flame.
4. The manufacturing method according to claim 1, wherein the frying method is frying in cooking oil.
5. The manufacturing method according to claim 1, wherein the frying method is oil-free frying.