Potato chips containing Seaweed flake and their manufacturing methods

Abstract

The present invention relates to a method for manufacturing potato chips containing seaweed powder, characterized by comprising: a raw material mixing step of uniformly mixing potato starch, gelatinized tapioca starch, potato flour, seaweed powder, sugars, an emulsifier, and refined salt in a steam mixer; a step of gelatinizing the mixture in a steam mixer and then aging it at a temperature of 0°C to 2°C; a step of placing the aged gelatinized product into a rolling roller to form a sheet and then molding it using a cutter; a step of drying the molded product with a hot air dryer so that the discharge moisture content of the molded product becomes 3±2%; and a step of passing the dried molded product through a deep fryer containing palm olein oil to perform deep frying treatment and then cooling it to room temperature.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing potato chips using dried seaweed powder, potato flour, potato starch, and gelatinized tapioca starch as main ingredients. It addresses various problems associated with the storage of raw potatoes and adds flavor and color by adding ingredients other than potato powder. Furthermore, it is a functional food that incorporates the efficacy of dried seaweed, and contains dried seaweed powder that preserves the unique flavor of potatoes and dried seaweed, while having a low fat content and a crispy yet soft texture and mouthfeel. Background Technology

[0002] Potato chips, made by thinly slicing and frying raw potatoes, are a snack enjoyed by people of all ages due to their freshness, convenience of consumption, and texture. However, they cannot be produced in various shapes and their sizes are not uniform, leading to issues with packaging. Accordingly, potato chips, made by mixing ingredients such as starch from ground and dried potatoes to create a dough and then heating and molding this dough into a container, have gained popularity among the younger generation due to their excellent texture and ability to produce a variety of flavors. However, with the recent rise in interest in health, efforts are being made to reduce the fat content in the foods we consume. In this era where low-calorie, low-salt healthy diet foods are gaining popularity worldwide, the advantages of potato chips as a natural food are being significantly compromised due to their high fat and salt content. Consequently, active efforts are underway to develop potato chips that have a glossy, crispy, and soft texture while reducing fat and salt content.

[0003] Korean registered patent No. 0419309 describes a method for manufacturing potato chips with low fat content by performing a high-temperature hot air drying process before the frying process, Korean published patent No. 2020-0133453 discloses a method for manufacturing chocolate potato chips coated with chocolate on potato chips, Korean registered patent No. 1240067 discloses a method for manufacturing potato slice snacks by cooking and drying potato slices in high-temperature hot water containing kelp and sea salt, and Korean registered patent No. 1792321 discloses non-fried potato chips that are not fried in oil by sufficiently and uniformly puffing the inside of the sliced ​​potatoes. In addition, Korean registered patent No. 1903484 discloses a method for manufacturing a snack similar in shape, physical properties, and thickness to conventional thin potato chips by including crushed dried pollack, and Korean registered patent No. 2136762 discloses a method for manufacturing potato chips with a crispy yet soft texture by increasing volume through even puffing, by causing instantaneous deep-frying at high temperatures through a protective film that is strongly adhered to the surface of the potato during the potato chip manufacturing process. However, the above prior art relies solely on potatoes as the main ingredient, and thus is insufficient for diversifying nutrition or flavor. Prior art literature

[0004] Domestic Registered Patent No. 0419309 Domestic Registered Patent No. 1903484 Domestic Registered Patent No. 1792321 Domestic Registered Patent No. 2136762 Domestic Published Patent No. 2020-0133453 The problem to be solved

[0005] The objective of the present invention is to maintain excellent texture and mouthfeel by ensuring that the potato chip mixture undergoes good gelatinization even when kneaded with cold water and molded.

[0006] Another objective of the present invention is to prevent starch aging and produce potato chips with excellent texture by specifying the compositional components and compositional ratios of the above mixture.

[0007] Another objective of the present invention is to provide a functional food that is a high-protein, low-calorie diet food capable of various detoxification functions, as well as fatigue recovery and anticancer effects. means of solving the problem

[0009] As a means of solving the above problem, the manufacturing process of the potato chip snack of the present invention containing dried seaweed flakes is

[0010] 1) A raw material mixing step in which dried seaweed flakes, potato flour, potato starch, gelatinized tapioca starch, sugars, emulsifiers, and refined salt are placed in a steam mixer and mixed uniformly;

[0011] 2) A step of gelatinizing the above mixture in a steam mixer and then aging it at a temperature of 0℃ to 10℃;

[0012] 3) A step of placing the above-mentioned aged gelatinized material into a rolling roller, forming it into a sheet, and then shaping it using a cutter.

[0013] 4) A step of drying the above molded product with a hot air dryer so that the discharge moisture content is 3±2%;

[0014] 5) A step of passing the above-mentioned dried molded product through a deep fryer containing palm olein oil to perform deep frying treatment, and then cooling it to room temperature; Effects of the invention

[0015] The potato chips of the present invention can maintain excellent texture and mouthfeel by specifying the composition ratio of seaweed flakes, potato flour, potato starch, and gelatinized tapioca starch, thereby facilitating gelatinization during dough molding. Furthermore, by containing starch and seaweed flakes, they function as a high-protein, low-calorie diet food. In particular, the addition of seaweed flakes directly helps to lower blood alcohol concentration by aiding in the excretion of cholesterol, and they contain a large amount of dietary fiber, which adsorbs and excretes carcinogens in the large intestine, thereby being effective in preventing colon cancer. Brief explanation of the drawing

[0016] Figure 1 is a potato chip manufacturing process diagram. Specific details for implementing the invention

[0017] The present invention relates to a potato chip comprising seaweed flakes, potato powder, potato starch, and gelatinized tapioca starch.

[0018] Gim (a type of seaweed) is rich in vitamins A, C, B1, B2, and E, as well as minerals such as potassium, calcium, magnesium, and phosphorus. Furthermore, porphyran, which is abundant in gim, is a bioactive substance and a type of dietary fiber found only in gim. It facilitates bowel movements and promotes easy defecation. It also reduces the time toxic substances remain in the intestines, thereby lowering the incidence of colorectal cancer. Additionally, it prevents damage such as edema and bleeding of the gastric mucosa, which lowers the incidence of stomach cancer and plays a role in inhibiting the growth of cancer cells. Moreover, gim is rich in protein; while beef contains 20g of protein per 100g, gim contains 36g. It also contains more than four times the amount of beta-carotene found in carrots—a powerful anti-cancer component that prevents cell damage and inhibits carcinogens—thereby protecting eyesight and preventing night blindness. Starch is a polysaccharide formed by the condensation of D-glucose. When grains or potatoes are dissolved in water and mixed well, and then left to stand, a precipitate forms; the resulting precipitate is separated and dried. The above-mentioned starch consists of 10 to 25% amylose and 75 to 95% amylopectin and is widely used in the food, industrial, and pharmaceutical fields. Potato starch is defined as a powder obtained by grinding potatoes with a moisture content of about 70.5% by weight using a grinder, drying them to a moisture content of 10 to 20% by weight with a mesh size of about 20 to 200, and then finely grinding the powder. Potato starch is an alkaline food rich in vitamins B1 and C. In particular, vitamin C is surrounded by starch and has the characteristic of not being easily destroyed by heat. It has been passed down from ancient times as a folk remedy effective for regulating bowel movements, detoxification, relieving parasites, constipation, and treating ulcers. Tapioca starch is a plant starch extracted from the roots of the tropical crop cassava, also known as cassava, and is native to South America with a height of 1.It is 5 to 3 meters long, and the tubers spread out in all directions and grow thick like sweet potatoes. The starch extracted from these tubers is called tapioca starch. It is a low-fat food useful for dieting, with a soft texture and rich chewy taste. It is also used as an important starch resource that is effective in preventing osteoporosis and scurvy due to its high content of vitamin C and calcium. In particular, modified tapioca starch is a starch that has been gelatinized by a reaction between the hydroxyl groups of the starch and the reactant through treatment with a small amount of chemical substances, thereby altering the original physical properties of the starch. α-tapioca starch has almost no aging of the starch solution and has excellent puffing power, viscoelasticity, viscosity, and stability.

[0019] Preferred embodiments of the present invention will be described in detail below. However, all terms used in the present invention have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Furthermore, terms such as those defined in a prior art should be interpreted as having meanings consistent with the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application. The description is made in detail with reference to FIG. 1.

[0020] 1) Raw material blending stage

[0021] Place dried seaweed flakes, potato powder, potato starch, gelatinized tapioca starch, sugars, emulsifier, and refined salt into a steam mixer and mix uniformly.

[0022] The composition ratio of each of the above ingredients is as follows: 5 to 50 parts by weight of dried seaweed powder, 30 to 50 parts by weight of potato starch, 30 to 50 parts by weight of gelatinized tapioca starch, 3 to 5 parts by weight of sugars, 2 to 4 parts by weight of emulsifier, 5 to 10 parts by weight of black beans, and 2 to 3 parts by weight of refined salt are placed in a steam mixer and mixed uniformly with respect to 100 parts by weight of potato powder.

[0023] The gelatinized tapioca starch of the present invention is a pre-gelatinized starch paste. In a broad sense, starch pasting refers to the process of gelatinization (α-), and in Korea and Japan, this is referred to as gelatinized starch. In the present invention, by mixing gelatinized tapioca starch, hydration occurs easily even in cold water, making it easy to prepare the dough. Additionally, the present invention uses 5 to 10 parts by weight of black beans. Black beans contain a water-soluble pigment called anthocyanin, which is present in foods such as black beans, perilla seeds, mulberries, and blueberries. It is known to be effective against antioxidant, anticancer, and anti-ulcer effects, as well as against heart disease, stroke, and adult diseases, and is effective in preventing aging and spoilage. The above-mentioned black beans harmonize with dried seaweed flakes to make the color of the potato chips transparent.

[0024] The sugars used in the present invention may be maltodextrin or oligosaccharides. Additionally, the emulsifier used to prevent starch aging may be lecithin, polysorbate, glycerin fatty acid ester, or sucrose fatty acid ester. Among the above emulsifiers, it is preferable to use lecithin, a natural product obtained by separating and purifying from soybean oil.

[0025] 2) Luxury and aging stages

[0026] The raw materials mixed in the above mixing step are placed in a steam mixer and heat-treated with steam at 90 to 120°C for 10 to 20 minutes to gelatinize them, and then aged at a temperature of 0°C to 10°C for 5 to 15 hours. By heat-treating as described above, the activity of polyphenol oxidase is inhibited and the content of reducing sugars is reduced, thereby preventing browning of potato flour or starch that may occur during subsequent manufacturing processes, and thus, good potato chips with excellent color and sensory properties can be produced even after deep-frying.

[0027] 3) Molding stage

[0028] The above-mentioned aged gelatinized material is placed into a rolling roller, formed into a sheet, and then shaped into a desired shape using an elliptical cutter. In the aging step, the gelatinized material is aged at a temperature of 0°C to 10°C for 5 to 15 hours to prevent air bubbles from forming within the dough, thereby making the surface of the potato chips smooth and facilitating the slicing of the sheeted raw dough.

[0029] 4) Drying step

[0030] The above-mentioned elliptical molded product is fed into a drying device, and the drying device available in the present invention may be a commercially available hot air drying device. Moisture that has an adverse effect on maintaining the gelatinized state of the raw material is controlled through a high-temperature hot air blower attached to the drying device. It is preferable to dry under conditions of a temperature of 80 to 100°C, and at this time, it is most desirable to maintain the gelatinized state when the moisture content is 10±2%. If the drying temperature is 80°C or lower, a large amount of moisture remains in the raw material, so there is no crispy texture at all and it may be tough, and the degree of puffing is small, so the size of the product may be small; if the temperature is 100°C or higher, some of the dough may cook, resulting in a hard and crumbly texture when proceeding to subsequent steps, and the palatability may decrease.

[0031] 5) Deep-frying step

[0032] The above-mentioned dried molded product is placed in a basket and put into a vacuum fryer capable of reduced pressure. After frying at 150 to 200°C for 30 to 50 seconds, the oil is removed using a centrifugal separator at a centrifugal force of 3000 rpm to produce potato chips. In the above process, if the oil temperature exceeds 200°C, the color of the product becomes dark, which is undesirable.

[0033] [Example 1]

[0034] 100 kg of potato powder, 20 kg of dried seaweed powder, 50 kg of potato starch, 50 kg of gelatinized tapioca starch, 3 kg of maltodextrin, 2 kg of lecithin, 5 kg of black beans, and 3 kg of refined salt were placed in a steam mixer and mixed uniformly. The mixture was then heat-treated with steam for 20 minutes to gelatinize it, followed by aging at 0°C for 8 hours. The gelatinized mixture, after aging, was placed into a rolling roller to form a sheet, then shaped into a desired form using an oval cutter. The molded product was then placed into a drying device and dried at a temperature of 100°C while maintaining a moisture content of 10±2%. The dried molded product was placed in a basket, put into a deep fryer, and deep-fried at 150°C for 50 seconds. Afterward, the oil was removed using a centrifugal force of 3000 rpm in a centrifuge to produce potato chips.

[0035] [Example 2]

[0036] It was prepared in the same manner as Example 1, except that 10 kg of dried seaweed powder, 30 kg of potato starch, and 50 kg of gelatinized tapioca starch were used.

[0037] [Example 3]

[0038] The above molded product was prepared in the same manner as in Example 1, except that it was placed in a drying device and dried at a temperature of 80°C while maintaining a moisture content of 10±1%.

[0039] [Comparative Example 1]

[0040] Potato chips were prepared using the same method as in Example 1, except that gelatinized tapioca starch, dried seaweed powder, and black beans were used in Example 1.

[0041] [Comparative Example 2]

[0042] Potato chips were prepared using the same method as in Example 1, except that seaweed flakes and black beans were used in Example 1.

[0043] Test Example <Sensory Test>

[0044] Sensory evaluation was conducted on the potato chips prepared in Examples 1 and 2 and Comparative Examples 1 and 2. The sensory evaluation was commissioned to the Korea Food Information Service, and the evaluation method involved 20 professional panel members (10 men and 10 women) regarding color, flavor, texture, and overall preference. The sensory evaluation was conducted using a 5-point scale [Very good (5 points), Good (4 points), Average (3 points), Bad (2 points), or Very bad (1 point)], and the evaluation values ​​were recorded as average values ​​in [Table 1] below.

[0045] Example 1 Example 2 Comparative Example 1 Comparative Example 2 Color 4.5 4.1 3.9 3.5 Flavor 4.1 4.7 3.0 3.7 Texture 4.3 4.2 3.7 3.6 texture 4.1 4.6 3.1 3.9 Comprehensive preference 4.3 4.4 3.4 3.7

[0046] ※〈The potato chip sensory evaluation measurements in [Table 1] above are calculated by dividing the total score of the sensory evaluators for each item by the number of evaluators and rounding to the second decimal place; a higher value indicates superior sensory performance for that item.〉

[0047] As a result of the sensory test, the color quality of the potato chips in Examples 1 and 2 was evaluated as 'good' with scores of 4.5 and 4.1, respectively, while the potato chips in Comparative Examples 1 and 2 were evaluated as 'average' with scores of 3.9 to 3.5. Furthermore, regarding flavor, the potato chips in Examples 1 and 2 scored 4.1 and 4.7, whereas those in Comparative Examples 1 and 2 scored 3.0 to 3.7, falling short of the potato chips of the present invention. In terms of overall preference, the potato chips in Examples 1 and 2 of the present invention scored 4.3 and 4.4, which were significantly higher than those of the comparative examples.

[0048] Therefore, it was confirmed that, overall, the potato chips of the present invention are formulated to be palatable to consumers without any aversion in sensory evaluations of taste, and can establish themselves as a new food culture genre of potato chips containing Korea's unique seaweed flakes.

Claims

Claim 1 A raw material blending step of preparing a mixture by uniformly mixing 5 to 50 parts by weight of dried seaweed powder, 30 to 50 parts by weight of potato starch, 30 to 50 parts by weight of gelatinized tapioca starch, 3 to 5 parts by weight of a sugar selected from maltodextrin or oligosaccharide, 2 to 4 parts by weight of an emulsifier selected from lecithin, polysorbate, glycerin fatty acid ester, or sucrose fatty acid ester, 5 to 10 parts by weight of black beans, and 2 to 3 parts by weight of refined salt, in a steam mixer based on 100 parts by weight of potato powder; an aging step of preparing an aged gelatinized product by gelatinizing the mixture in a steam mixer and then aging it at a temperature of 0°C to 10°C; a molding step of placing the aged gelatinized product into a rolling roller to form a sheet and then using a cutter to produce a molded product; a step of drying the molded product with a hot air dryer so that the discharge moisture content is 3±2%; and the dried molded product Potato chips containing seaweed flakes, characterized by the step of passing through a deep fryer containing palm olein oil to perform deep frying treatment, and then cooling to room temperature. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 Based on 100 parts by weight of potato powder, 5 to 50 parts by weight of dried seaweed powder, 30 to 50 parts by weight of potato starch, 30 to 50 parts by weight of gelatinized tapioca starch, 3 to 5 parts by weight of a sugar selected from maltodextrin or oligosaccharide, 2 to 4 parts by weight of an emulsifier selected from lecithin, polysorbate, glycerin fatty acid ester, or sucrose fatty acid ester, 5 to 10 parts by weight of black beans, and 2 to 3 parts by weight of refined salt are placed in a steam mixer and mixed uniformly, then heat-treated with steam for 20 minutes to gelatinize and mature the mixture. The matured gelatinized product is then placed into a rolling roller to form a sheet, and a molded product is formed using an oval cutter and fed into a drying device. The product is dried at a temperature of 100°C while maintaining a moisture content of 3±2%, then placed in a deep-fryer and deep-fried at 150°C for 50 seconds. The dried seaweed powder, after de-oiling in a centrifuge, Potato chips containing

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