Sliced ​​raw potatoes containing externally derived dietary fiber, a method for producing the same, and potato chips

Abstract

To provide: sliced raw potato for potato chips that is fortified with dietary fiber, which is a nutrient easy to become deficient in, and that makes it possible to reduce the amount of oil / fat when subjected to a frying process as compared to the prior art; and potato chips that use the sliced raw potato.SOLUTION: There is provided sliced raw potato for potato chips, the sliced raw potato being characterized by containing not less than 2 g of externally-derived dietary fiber per 100 g of sliced raw potato. There is also provided a production method for sliced raw potato containing externally-derived dietary fiber, the method comprising the steps of: performing a pulsed electric field (PEF) process on raw potato; slicing the raw potato subjected to the PEF process; and using an externally-derived dietary fiber liquid to blanch the sliced raw potato.SELECTED DRAWING: None

Description

【Technical Field】 【0001】 The present invention relates to sliced raw taro, a method for producing the same, and potato chips. More specifically, the present invention relates to sliced raw taro having a high content of externally-derived dietary fiber, a method for producing the same, and potato chips. 【Background Art】 【0002】 Potato chips are a simple product obtained by washing, draining, frying thinly sliced raw taro such as potatoes, and then seasoning with seasonings (such as salt). In fried potato chips, the starch contained in the raw taro is heat-gelatinized, and further, the moisture contained in the raw taro evaporates. As a result, it has a crispy and light texture. 【0003】 The composition of potato chips is simple, consisting of raw taro as a raw material and frying oil as a final component of the product. More specifically, the amounts of various components per 100 g of potato chips are about 50.5 g of carbohydrates, 35.2 g of lipids, 4.7 g of protein, and 4.2 g of dietary fiber, and it is also a very high-calorie food containing 30% or more of lipids. 【0004】 In recent years, due to the increasing awareness of health, there has been a growing awareness of improving eating habits. Specifically, it is considered important to engage in continuous exercise and reduce the intake of carbohydrates, sugars, and fats in order to prevent obesity. In addition, it is considered important to also intake nutrients that are often lacking. 【0005】 One of the nutrients that modern Japanese people tend to lack is dietary fiber. The target intake amount of dietary fiber in the Dietary Reference Intakes (2015 edition) is set at 19 g or more for adult men and 17 g or more for adult women. However, in the 2017 National Health and Nutrition Survey, the dietary fiber intake per adult per day was reported to be 15.2 g for men and 14.8 g for women, which is insufficient compared to the target intake amount. 【0006】 Therefore, molded potato chips have been reported as a way to supplement nutrients that are often lacking in our diets. Molded potato chips are generally made by heating and mashing raw potatoes, or by mixing one or more types of dried potato ingredients such as potato granules, mashed potatoes, and potato flakes with water as needed, forming a thin dough, cutting it out with a mold, frying it while shaping it, and seasoning it with salt, etc. Because various nutrients can be added when forming the dough, molded potato chips can supplement nutrients that are often lacking in our diets. In addition, non-fried molded potato chips, which are cooked by baking or other methods instead of frying, have also been reported (see Patent Documents 1 and 2). [Prior art documents] [Patent Documents] 【0007】 [Patent Document 1] Patent No. 3728204 [Patent Document 2] Patent No. 7009085 [Overview of the project] [Problems that the invention aims to solve] 【0008】 However, non-fried molded potato chips have a crunchier texture compared to regular fried potato chips, making them less palatable. Furthermore, the manufacturing process for non-fried molded potato chips is more complex. [Means for solving the problem] 【0009】 The inventors diligently investigated the above-mentioned problems. First, they investigated whether it was possible to incorporate externally derived dietary fiber into raw potatoes. As a result, they newly discovered that externally derived dietary fiber can be incorporated into raw potatoes by treating them with a pulsed electric field (PEF) and then blanching them with an externally derived dietary fiber solution. Furthermore, they newly discovered that when slices of raw potatoes containing externally derived dietary fiber are deep-fried, the lipid content is dramatically reduced, leading to the completion of the present invention. 【0010】 To solve the above problems, the present invention provides sliced ​​raw potatoes for potato chips, characterized in that each 100g of sliced ​​raw potatoes contains 2g or more of dietary fiber from external sources. 【0011】 Furthermore, in order to solve the above problems, the present invention is characterized by comprising the steps of: treating raw potatoes with a pulsed electric field (PEF); slicing the PEF-treated raw potatoes; and blanching the sliced ​​raw potatoes with an externally derived dietary fiber liquid. 【0012】 Furthermore, in order to solve the above problems, the present invention relates to potato chips made by deep-frying sliced ​​raw potatoes, characterized in that each 100g of potato chips contains 10g or more of externally derived dietary fiber. It is also characterized in that each 100g of potato chips contains 30g or less of fat. [Effects of the Invention] 【0013】 According to the present invention, PEF treatment creates countless pores in the cell walls of raw potatoes, allowing externally sourced dietary fiber to be taken into the cells. This makes it possible to supplement one of the nutrients that are often lacking in the diet. [Modes for carrying out the invention] 【0014】 The following describes in detail preferred embodiments for carrying out the present invention. The embodiments described below are merely examples of typical embodiments of the present invention, and this should not be interpreted as narrowing the scope of the invention. 【0015】 The sliced ​​raw potato for potato chips of the present invention is characterized by containing dietary fiber of external origin. Specifically, it is characterized by containing 2g or more of dietary fiber of external origin per 100g of sliced ​​raw potato. 【0016】 Here, "raw potato" refers to any potato suitable for making potato chips, and is not particularly limited to any other type of potato, such as potatoes, sweet potatoes, Jerusalem artichokes, cassava, taro, konjac, and yams. Of these, potatoes or sweet potatoes are preferred. 【0017】 Next, externally derived dietary fiber refers to dietary fiber not naturally present in raw potatoes, and is not particularly limited as long as it is not derived from raw potatoes. Of these, water-soluble dietary fiber is preferred from the perspective of the manufacturing method described later. Examples of water-soluble dietary fiber include pectin, gums, mucilages, seaweed polysaccharides, and chemically modified polysaccharides. Specific examples of water-soluble dietary fiber include indigestible dextrin, water-soluble β-glucan, gum arabic, agar, glucomannan, water-soluble soybean polysaccharides, acacia dietary fiber, carrageenan, carboxymethylcellulose, methylcellulose, alginic acid derivatives, low methoxyl pectin (LM pectin) with an esterification degree of less than 50%, high methoxyl pectin (HM pectin) with an esterification degree of 50% or more, psyllium seed gum, curdlan, xanthan gum, guar gum, guar gum hydrolysate, gellan gum, dextran, tamarind seed gum, polydextrose, and starch hydrolysate. These may be used individually or in combination of two or more. Of these, indigestible dextrin or polydextrose is preferred. 【0018】 Next, a method for producing sliced ​​raw potatoes for potato chips containing externally derived dietary fiber will be described. The method for producing sliced ​​raw potatoes according to the present invention is characterized by comprising the steps of: treating the raw potatoes with a pulsed electric field (PEF); slicing the PEF-treated raw potatoes; and blanching the sliced ​​raw potatoes with an externally derived dietary fiber liquid. 【0019】 Here, pulsed electric field treatment is well-known as a sterilization treatment method for liquids and the like. In pulsed electric field treatment, a configuration is common in which a pulsed voltage is repeatedly applied between two electrodes arranged along each other to supply a high-intensity electric field pulse between both electrodes. In the present invention, the method of use is different from the conventional method in that the treatment is performed on solids rather than liquids and is not for the purpose of sterilization. 【0020】 As an example of the PEF treatment conditions according to this embodiment, the applied voltage is 25 to 30 kV / cm, and the number of pulse irradiations is 5 to 100 times, but it is not limited thereto. 【0021】 The PEF-treated raw taro is sliced to an appropriate thickness by, for example, a cutter blade that rotates at high speed. When slicing, the surface of the raw taro may be flat or may have a V-shaped configuration. 【0022】 The sliced raw taro may go through a water washing process once before the next process. By washing with water, the starch eluted on the surface is removed, and it becomes easier for externally-derived dietary fiber to be included in the blanching in the next process. 【0023】 Examples of the blanching method according to this embodiment include hot water treatment and steaming treatment. As the hot water treatment, for example, a method of treating raw taro in hot water at 70 to 100°C, preferably 80 to 100°C, for 60 to 240 seconds, preferably 60 to 180 seconds, etc. can be mentioned. The steaming treatment is performed by steaming raw taro with steam under normal pressure or under pressure. Depending on the type of raw taro, an intermittent steaming treatment that repeats the steaming treatment and the cooling treatment can also be adopted. In this embodiment, it is particularly preferable to immerse and treat with hot water. In this embodiment, blanching may be performed using a dietary fiber solution in which water-soluble dietary fiber is dissolved, or after blanching, it may be immersed in the dietary fiber solution and then vacuumed. The concentration of the dietary fiber solution according to this embodiment is preferably 50 to 70%. 【0024】 Next, taking potato chips as an example, the present invention will be described in more detail. The amount of dietary fiber and the amount of lipids were evaluated from the potato chips in each of the test examples and reference examples described below. Regarding the amount of dietary fiber, it was calculated by converting to the amount per 100 g of potato chips using the HPLC method, and regarding the amount of lipids, it was calculated using the Soxhlet method. 【0025】 (Test Example 1) 1 kg of potatoes were washed as raw potatoes and subjected to pre-treatment of peeling and trimming. Next, the previously pre-treated potatoes were subjected to PEF treatment under the conditions of an applied voltage of 25 kV / cm and a pulse number of 5 times. After the PEF treatment, the potatoes were sliced with a thickness of 1.5 mm and a flat surface shape. The sliced potatoes were washed with running water for 1 minute. After washing, blanching was performed at 70°C for 1 minute using a dietary fiber solution. At this time, a solution in which resistant dextrin was dissolved to a concentration of 60% was used as the dietary fiber solution. After blanching, the solution was drained and fried at 175°C for 2 minutes and 30 seconds. 【0026】 (Test Example 2) Everything was the same as in Test Example 1 except that the pulse number was changed to 10 times in Test Example 1. 【0027】 (Test Example 3) Everything was the same as in Test Example 1 except that the pulse number was changed to 25 times in Test Example 1. 【0028】 (Test Example 4) Everything was the same as in Test Example 1 except that the pulse number was changed to 50 times in Test Example 1. 【0029】 (Test Example 5) Everything was the same as in Test Example 1 except that the pulse number was changed to 100 times in Test Example 1. 【0030】 (Reference Example 1) Everything was the same as in Test Example 1 except that PEF treatment was not performed in Test Example 1. 【0031】 (Reference Example 2) Except for using water instead of dietary fiber solution in Test Example 1, everything else is the same as in Test Example 1. 【0032】 The results for Test Examples 1-5 and Reference Examples 1-2 are shown in Table 1. 【0033】 [Table 1] 【0034】 As is clear from Table 1, the amount of externally derived dietary fiber increases with increasing PEF treatment cycles. The increase in dietary fiber content can be calculated by subtracting 4.7g (Reference Example 2) from the dietary fiber content of Test Examples 1-5. Here, even in Reference Example 1, which was only immersed without PEF treatment, the amount of dietary fiber increased. In Test Examples 1 and 2, only an increase similar to that of Reference Example 1 was observed, but when the number of pulses exceeded 25 (Test Example 3), it increased more than that of Reference Example 1, and when the number of pulses exceeded 50 (Test Example 4), the amount of dietary fiber increased with increasing pulse count. From these results, the following can be considered: When the number of PEF treatment cycles was small, it is thought that sufficient holes were not formed in the cell wall, and externally derived dietary fiber could not enter the cell. Therefore, the amount of dietary fiber was thought to be almost the same as that of Reference Example 1. On the other hand, when the number of PEF treatment cycles exceeded 50, sufficient holes were formed in the cell wall, and as a result of externally derived dietary fiber entering the cell, the amount of dietary fiber increased rapidly. 【0035】 Next, focusing on the lipid content, it can be seen that the lipid content is reduced in each test example with added externally derived dietary fiber and in Reference Example 1, compared to Reference Example 2, which did not have added externally derived dietary fiber. Here, in Test Examples 1 and 2, the reduction is only about the same as in Reference Example 1, but when the number of pulses exceeds 25 (Test Example 3), the reduction is slightly greater than in Reference Example 1, and when the number of pulses exceeds 50 (Test Example 4), the reduction is further increased. From these results, the following can be considered. From the results of Reference Example 1, it can be seen that the amount of oil adhering to the potato chips can be reduced by the attachment of dietary fiber to the surface of sliced ​​raw potatoes. In Test Examples 1 and 2, which had fewer PEF treatments, sufficient holes were not formed on the cell walls as described above, and it is thought that they were in almost the same state as Reference Example 1 in terms of dietary fiber content. Therefore, it is thought that the lipid content was similar to that of Reference Example 1. In contrast, in Test Example 3, holes were slightly formed, and in Test Examples 4 and 5, holes were firmly formed in the cell walls, and externally derived dietary fiber entered the cells. As a result, the inside of the cells is coated with dietary fiber from outside, which is thought to inhibit the adhesion of frying oil that penetrates the inside of the cells during frying. 【0036】 As explained above, pulsed electric field (PEF) treatment has the extremely beneficial effect of allowing the inclusion of externally sourced dietary fiber and further reducing the amount of fat during deep-frying.

Claims

[Claim 1] A process of treating raw potatoes with a pulsed electric field (PEF) under the condition of 25 kV / cm for 50 to 100 times, The process of slicing raw potatoes that have been treated with PEF, The process involves blanching sliced ​​raw potatoes with indigestible dextrin or polydextrose at a concentration of 50-70%, The process involves deep frying the blanched raw potatoes, A method for producing potato chips containing externally derived dietary fiber.

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