Potato Chips which features potato

摘要

PROBLEM TO BE SOLVED: To obtain potato chip and potato cake having excellent palatability, shape, taste and flavor without causing the browning and the deterioration of the palatability, taste and flavor during storage by including a lysolecithin. SOLUTION: The objective potato chip or potato cake is produced by including a lysolecithin in an amount of preferably 0.01-5 wt.%, more preferably 0.05-2 wt.%. Lysolecithin is a lysophospholipid (1-monoacylglycerophospholipid) produced by the enzymatic hydrolysis of lecithin (1,2-diacylglycerophospholipid) and composed of one or more compounds such as lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol, or the like. The lysolecithin is preferably a purified enzyme-decomposed lecithin containing =50% lysolecithin component in the total phospholipid. The lysolecithin content can be determined e.g. by thin-layer chromatography.