| 摘要 |
PURPOSE: A method for producing low fat chip is provided, the low fat chip has a savory taste due to low fat, and a rich and crispy taste due to oil-cooking in a double boiler, and the method resolves problems of oil in dough such as tearing of the dough. CONSTITUTION: The method for producing low fat chip comprises the steps of: (a) mixing powder selected from potatoes, grains, beans and fruits, starch, additives and water, and kneading the mixture; (b) spreading the dough and spraying 1 to 20 wt.% of edible oil with 40 to 60 deg. C to the dough; (c) heating the dough at 200 to 300 deg. C for 2 to 8 minutes in an oven; and (d) spraying 2 to 12 wt.% of edible oil with 40 to 60 deg. C to the heated dough, wherein the potato are potato or sweet potato; the grain is selected from rice, barley, Indian millet and corn; the bean is pea or red bean; the fruit is apple; and the edible oil is soybean oil, palm oil, cotton oil, corn oil, rice bran oil and peanut oil.
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