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Potato stick candy and process for producing the same

A technology of potato and potato whole powder, applied in food preparation, confectionery industry, food science and other directions, can solve the problems of easy burning, dry odor, troublesome storage of raw materials, etc., to improve product quality, reduce flavor change, oil and fat The effect of less deterioration

Inactive Publication Date: 2008-01-16
EZAKI GLICO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But these methods have following disadvantages: when making potato sticks by frying, special devices such as a decompression frying device for preventing scorching or a special deep fryer for immediately roasting must be used when frying; When making potato sticks by puffing, devices such as high-pressure extruders must be used
[0004] In addition, when making potato sticks by frying, there are problems such as greasy, easy to oxidize, and easy to burn, and they are easy to burn due to Maillard reaction during puffing and firing, and there are the following problems: easy to burn during firing It is easy to be scalded, it is easy to scatter the moisture, so the firing time must be extended, even if the oil is added, it must be fully soaked, and it is difficult to produce the delicious taste of potatoes like potato chips, etc.
[0005] In addition, when dried potatoes such as potato flakes or whole potato powder are used as raw materials, there is a problem that the dried potato odor or bitterness occurs, and it is difficult to express the original flavor of potatoes.
In order to solve these problems, there is also a method of using raw potato raw materials. However, since raw material storage is troublesome and pretreatment is necessary, it is disadvantageous in terms of cost and operability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Embodiment 1: the research of cold water gelatinized starch

[0063] Potato whole powder (100-55 parts), cold water gelatinized starch (0-45 parts) (among them, the total amount of potato powder and cold water gelatinized starch is 100 parts), trehalose 20 parts, pastry 10 parts, cut After mixing 5 parts of cheese powder, add water and further mix to obtain a dough, which is extruded by a twin-screw extruder to obtain a raw material for forming potato sticks. The raw material is fired with a batch oven (220° C.), dried with a hot air dryer (105° C.) until the water content is 0.4%, and then oiled (35 parts of vegetable oil, 1.1 parts of salt, Sodium glutamate 0.3 part).

[0064] The resulting potato sticks were comprehensively evaluated on four levels of formability, texture, flavor, and shape. The results are shown in Table 1.

[0065] A: very good, B: basically good, C: slightly poor, D: very poor

[0066] Table 1

[0067]

[0068] For α-tapioca starch,...

Embodiment 2

[0069] Example 2: Research on Sugars

[0070] Combination: 85 parts of whole potato, 15 parts of α-potato starch, 0-45 parts of sugar, 10 parts of pastry, 5 parts of cheddar cheese powder

[0071]The same operation as in Example 1 was performed, the raw material for forming potato sticks was fired, and oiled after drying to obtain a potato stick product. About the obtained product, the scattering of the water|moisture content, texture, a flavor, and the degree of browning were evaluated comprehensively by 4 grades. The results are shown in Table 2.

[0072] A: very good, B: basically good, C: slightly poor, D: very poor

[0073] Table 2

[0074]

sugar

Compounding amount (parts)

0

no added

5

15

30

45

Trehalose

D

B

A

A

D

Maltitol

D

B

B

B

D

TK16(DE16)

D

B

B

...

Embodiment 3

[0077] Embodiment 3: the compounding ratio research of mixed fat (short cake)

[0078] Combination: 85 parts of whole potato, 15 parts of α potato starch, 20 parts of trehalose, 0-40 parts of pastry, 5 parts of cheddar cheese powder

[0079] The same operation as in Example 1 was performed, the raw material for forming potato sticks was fired, and oiled after drying to obtain a potato stick product. The obtained product was comprehensively evaluated in four grades for the scattering of moisture, food texture, flavor, and breaking strength. The results are shown in Table 3.

[0080] A: very good, B: basically good, C: slightly poor, D: very poor

[0081] table 3

[0082] Mixing ratio (weight%)

[0083] Good results can be obtained in the range of 5 to 30% by weight for mixed oils and fats (shortbread). When it is less than 5%, the water scatters or the mouth melts poorly, and a dry matter odor occurs; when it exceeds 30%, it is easily deformed and easily broken af...

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PUM

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Abstract

A novel potato stick candy that allows to enjoy a flavor inherent to potato. In particular, there is provided a potato stick candy obtained by baking a stick dough comprising potato granules, a cold-water gelatinized starch of = 30 maximum swelling power, a nonreducing sugar and a fat or oil and impregnating the baking product with a fat or oil amounting to 15 to 40 wt.% based on the weight of the baking product.

Description

technical field [0001] The invention relates to a novel potato stick biscuit, a manufacturing method thereof and a raw material of the potato stick biscuit. Background technique [0002] Conventionally, potato sticks are generally manufactured by frying or puffing (Patent Document 1). [0003] But these methods have following disadvantages: when making potato sticks by frying, special devices such as a decompression frying device for preventing scorching or a special deep fryer for immediately roasting must be used when frying; When making potato sticks by puffing, devices such as high-pressure extruders must be used. [0004] In addition, when making potato sticks by frying, there are problems such as greasy, easy to oxidize, and easy to burn, and they are easy to burn due to Maillard reaction during puffing and firing, and there are the following problems: easy to burn during firing It is easy to scald, it is difficult to scatter moisture, so the firing time must be exte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23G3/00A23G3/34A23L19/18A23L19/12
CPCA23L1/0522A23G3/545A23L1/217A23G3/48A23G3/36A23L29/212A23L19/18
Inventor 细川诚司本田将大古屋敷隆
Owner EZAKI GLICO CO LTD
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