| 摘要 |
PURPOSE:To obtain a formed potato chip, excellent in flavor and taste and hardly having harshness and bitterness by adding a thermally cooked potato and an oil and a fat, etc., to a dried potato as a main raw material, mixing the raw materials, rolling and forming the resultant mixture and then baking the formed mixture. CONSTITUTION:This method for producing a formed potato chip is to, as necessary, add and mix preferably 5-50wt.% modified starch such as a pregelatinized starch, a seasoning, etc., with preferably 30-90wt.% dried potato such as a potato granule or a potato flake, preferably 0.1-60wt.% thermally cooked potato such as mashed potato and preferably 0.1-30wt.% oil and fat such as a shortening, add water thereto so as to provide 30-60wt.% moisture content in the final dough, afford a rice caky dough, then roll and form the prepared dough into a sheetlike shape having 0.5-2.0mm thickness and bake the formed dough at 100-300 deg.C for 2-20min. |
