JP-2026075842-A - How to make fragrant sweet potato chips

Abstract

[Problem] To provide a method for imparting a savory flavor to sweet potato chips. [Solution] A method for producing fragrant sweet potato chips without impairing their value as food is disclosed, comprising a slicing step of cutting sweet potatoes into rounds, a frying step of frying the rounds, and a roasting step of roasting the fried rounds until the surface color changes and a fragrant aroma is imparted. [Selection Diagram] None

Inventors

• 有永 理峰
• 今村 重之

Assignees

• カルビー株式会社

Dates

Publication Date

20260511

Application Date

20241023

Claims (5)

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.

Description

This invention relates to a method for producing fragrant sweet potato chips. Sweet potato (also known as sweet potato or sweet potato) is a perennial plant belonging to the Ipomoea genus of the Convolvulaceae family. Its tuber is widely used as food and is known to be rich in vitamins, starch, and dietary fiber. Sweet potatoes are used in a variety of dishes, including baked sweet potatoes, steamed sweet potatoes, tempura, and sweet potato pie. Sweet potato chips are a snack food made by slicing and frying sweet potatoes. They are characterized by the natural sweetness of sweet potatoes and a different texture from potato chips, making them a popular alternative snack. The roasting method is used for a variety of ingredients. Examples include roasting raw ingredients such as fresh fish to create a seared surface (Patent Document 1), and the production of Western-style desserts like crème brûlée, which are made by roasting. Furthermore, a method of producing prepared foods by frying ingredients like burdock root in oil, seasoning them, and then roasting them is also known (Patent Document 2). However, there have been no attempts to roast sweet potato chips to impart a savory aroma. Patent No. 6032733Patent No. 6437156 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). Reference example 1 Reference example 2 Reference example 3 Reference example 4 The present invention will be described in detail below. 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 wavy, V-shaped pattern produces jagged, V-cut slices. 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, non-oil frying refers to a cooking method that aims to achieve the effects of deep-frying without using cooking oil as a heat medium. Examples include methods that circulate hot air to cook ingredients (e.g., US Patent Number 5,699,722) and methods that use an oven (e.g., International Publication Number 93/03310), but are not limited to these, as long as they are cooking methods that aim to achieve the effects of deep-frying without using cooking oil. In this specification, "frying" refers to deep frying (dipping food in hot oil, usually between 175 and 190 degrees Celsius; the heat cooks the food quickly and creates a crispy crust), pan frying (cooking food in a pan with a thin layer of oil over medium-high heat; often used for foods that don't require much oil, such as chicken breast or fish fillets), star frying (cooking small pieces of food in a hot wok or pan with a small amount of oil, stirring quickly to ensure even cooking; often used for vegetables and meat), and sautéing (similar to star frying, but sautéing involves cooking small pieces of food in a hot pan with a small amount of oil, more slowly...) This encompasses a wide variety of frying methods, including deep frying (often cooked in large quantities), vacuum frying (cooking food in a vacuum-sealed chamber, removing air and moisture, allowing for more even cooking at lower temperatures; this results in less oil absorption and a crispier texture), tempura (this Japanese method involves dipping thinly sliced seafood or vegetables in a light batter and then deep-frying them; the result is a very crispy exterior and a soft interior), and air frying (cooking food using hot air instead of oil; food is placed in a special air fryer, and hot air circulates around the food to cook it; this results in lower-calorie, crispy fried food). In this specification, "searing" refers to heating the surface of food to change its color to brown and impart a savory aroma. Methods of searing include applying heat with an open flame and using an infrared heater. Commercially available searing devices can be used. Unlike deep-frying, which imparts a savory flavor through roasting, this method avoids excessive oil penetr