VEGETABLE CHIP, AND MANUFACTURING METHOD THEREFOR

PROBLEM TO BE SOLVED: To provide a vegetable chip having a crispy touch and a crispy texture from vegetables neither by a fry using greases nor by performing a saccharide addition, and to specify the character of the vegetable chip.SOLUTION: Vegetables are subjected to a warm water dipping treatment...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KOTANI AKIJI, OISHI SEIZO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a vegetable chip having a crispy touch and a crispy texture from vegetables neither by a fry using greases nor by performing a saccharide addition, and to specify the character of the vegetable chip.SOLUTION: Vegetables are subjected to a warm water dipping treatment and are then sliced or cut into proper shapes, frozen and thawed, and are then dried with a hot wind into products of a moisture percentage of 10% or less.SELECTED DRAWING: None 【課題】油脂類を用いるフライによらず、かつ糖類添加を行なわずに野菜類からパリパリした手触りとサクサクした食感を有する野菜チップスを製造すること。および、そのような野菜チップスの性状を特定すること。【解決策】野菜類を温水浸漬処理してから、適切な形状にスライス、あるいは裁断し、凍結し、解凍してから熱風乾燥して水分率１０％以下として製品化する。【選択図】なし