What is the name of chips. Potato chips: chemical composition, BJU, benefits and harms

Chips are one of the most popular potato products today. Despite all the resistance of nutritionists, everyone eats them: both adults and children. There are several brands of potato chips in the world. Among them, the most famous and loved by millions of people brand is Lays.

Manufacturer

The history of Lays chips began in America in 1932. It was then that young entrepreneur Herman W. Lay started selling potato chips in Nashville, Tennessee. But then they were produced under the brand name Gardner's, and only in 1944 did the American change their name to Lays.

The first deliveries of "Lace" chips to Russia were organized in the early 90s. Then, as throughout the world, they gained immense popularity in the domestic market. Later, in 2002, the first plant in Russia for the production of Lays chips was opened. It is still successfully operating in the city of Kashira, Moscow Region. After another 8 years, in 2010, the second plant was opened in the city of Azov, Rostov region. The volume of chips that they produce is able to fully cover the demand of buyers in the domestic market.

Chips production technology: from harvesting to packaging

The production of chips is a complex technological process that has its own nuances. Without taking them into account, it will be difficult to get the same product that people around the world love. The fact is that certain varieties of potatoes are used to make chips. There are 7 of them in total, and only 3 of them are grown in Russia. Such potatoes are denser in structure than usual, it contains less starch and sugar. That is why Lays chips do not fall apart when frying, but remain whole and crispy.

The process of producing chips from processing the tubers to obtaining the finished product takes no more than 30 minutes. First, potatoes coming from the fields are washed in a large drum, then they are peeled and cut into thin slices. Their thickness is no more than 2 mm. After that, the slices enter the deep fryer, where they acquire a special color and crunch. Now the chips need to be well dried and sent to the drum with fragrant spices. It remains to pack the finished product and enjoy your favorite taste. By the way, from 1 kg of potatoes, only 300 g of chips are obtained.

Types of chips Lays

Under the Lays trademark, 3 types of chips are produced, each of which has its own special tastes. Below are their names.

1. Ordinary (traditional) "Lays" chips - the very ones that started the production of this potato product in Russia.

2. Lays Max chips. When cutting them in the production process, special knives with a corrugated blade are used. The special shape contributes to a better frying of the chips, making them even more crispy and fragrant.

3. Lays Strong chips. They have a wavy shape, which allows you to make the taste more saturated. These are chips for beer, which are created specifically for lovers of foamy drinks.

Each of the three types has its own range of flavors, allowing each customer to enjoy their favorite potato product.

Lays Potato Chips: Flavors

Regular (traditional) Lays chips are represented by the following range of flavors:

• "Bacon".
• "With salt".
• "Cheese".
• "Porcini mushrooms with sour cream".
• "Sour cream and greens".
• "Sour cream and onion".
• "Salted Cucumbers".
• "Crab".

They are sold in packs of 35, 80, 150 and 200 grams. Interestingly, Lays Chives, Bacon, Salted and Cheese chips are produced the same way all over the world. At the same time, such types as “Porcini mushrooms with sour cream”, “Light-salted cucumbers” and “Crab” are produced only at Russian factories.

The assortment of Lays Max chips is represented by the following flavors: "Meat on Charcoal", "Cheese and Onion", "BBQ Chicken Wings". They have an ultra-grooved shape and are especially crispy.

Wavy Strong chips, which are produced in Russia, are specially created as an ideal snack for beer. On the domestic market, they are represented by the following flavors: "King Prawn", "Hunter's Sausages" and "Holidets with Horseradish".

It should be noted that in some countries, under the Lays Strong brand, chips are produced with other flavors such as Spicy Chili, Hot Piri-Piri, Wasabi Hell.

Composition of Lays chips

Chips with different flavors may differ in composition. But in general, they contain the following ingredients: potatoes, palm and sunflower vegetable oils,

It is the last component that carries some danger, since it contains salt, sugar, flavoring substances, flavor and aroma enhancers (monosodium glutamate, sodium guanylate, sodium inosinate), acidity regulators. Of all the flavors presented, the safest in composition are Lays “With Salt” chips, which are made only from potatoes and vegetable oil with the addition of salt.

The nutritional value of chips is low. 100 grams contains about 6 g of protein, 30 g of fat and 53 g of carbohydrates. The calorie content of chips is 510-520 kcal per 100 g.

Useful properties and harm of chips

Chips can't be named useful product. And nutritionists agree with this. Their chemical composition and the nutritional value so meager that this product can be safely considered useless and even harmful.

Crisps very popular among the modern population. They are consumed both as an independent snack and as an addition to beer. There are people who think that crisps made from natural potatoes. Indeed, at first glance, everything is simple: cut the potatoes into thin plates and fry in oil. In fact, everything is not so.

Manufacturers of this delicacy do not use potatoes at all to make chips. The main element is wheat and corn flour. Starch is also added there. Very often the last ingredient is of poor quality. It is obtained from genetically modified soybeans. Dough is made from all the ingredients, plates are formed and fried in fat, often the cheapest. The frying process should take about 30 seconds, but even this requirement is not met by all manufacturers.

In order for the product to have any taste, a variety of additives are added to the chips that mimic the taste of bacon, cheese, and other things. These fragrances are synthetic and natural origin. Monosodium glutamate is used to enhance the taste of the treat. It is he who is responsible for the bright taste and aroma of chips.

Origin of modern chips

This appetizer is a young product and appeared by accident. It was in America in 1853 in August. In one restaurant, the Dutchman Cornelius van der Bilt publicly scolded the chef of the establishment that he served potatoes, coarsely chopped. The visitor gave the cook 3 minutes to serve "normal potatoes". This went on several times. George Krum decided to take revenge on Cornelius and cut the vegetable into very thin plates, fried in a large amount of oil. The pieces turned out to be very dry, it was impossible to prick them on a fork.

To the chef's surprise, the famous tycoon liked the new dish and asked for more crispy potatoes. The appetite with which the Dutchman crunched the delicacy infected other visitors as well. They also ordered this dish for Krum. The next day, word of the crispy potato spread far and wide, and before the opening of the restaurant, a line of people gathered to try the dish.

The benefits of chips

Despite the questionable composition of the product, crisps are very tasty. Crunchy with them, you can calm your nerves, relieve accumulated stress. This is where the usefulness of the product lies. Fans of chips are advised not to buy a treat in the store, but to cook it on their own - you will both enjoy and benefit.

Harm chips

• It has been noticed that after eating chips every day for a month, heartburn will occur, gastritis, intestinal diseases may develop, even if the person was absolutely healthy.
• Crisps have hydrogenated fat, which provokes the formation of "bad" cholesterol. As a result, plaques form in the vessels, atherosclerosis, thrombophlebitis develops.
• Carcinogenic substances in the product are almost 500 times higher than normal. Due to the constant use of chips, oncological diseases develop.
• The amount of salt in chips exceeds all reasonable limits. Its excess in the human body disrupts bone growth, causes heart disease.
• For a child's body, the main enemy in chips is additives. They are introduced into the product in large quantities, so they can provoke severe allergies.
• 100 g of delicacy contains about 30 g of carcinogenic fat. People who are overweight crisps cannot be used.
• The production technology of the product is such that all the vitamins previously contained in the root crop are destroyed.

Of the huge number of brands, types of chips, the most harmful are crispy, thin plates. You need to fry them for no more than 20 seconds, but manufacturers given parameter do not comply. It is these products that attract lovers of salty. No one thinks that the harm they bring far exceeds the pleasure of crunching.

The least harm from a wide range of crunches is caused by air crisps. They are roasted for about 5 minutes, but during this time they do not gain as many carcinogens as other types.

1. Everyone knows the brand of Pringles chips. Their composition of natural potatoes contains 42%, and everything else is corn flour, rice. In 2008, Gamble decided to take legal action in the UK. The application was as follows - do not officially consider the company's products as chips. The organization could not pay 17.5% VAT, thus significantly reducing costs. The first instance granted the claim, but the Court of Appeal annulled the decision. The product is still called chips.
2. Pringles products are packaged in a tube type jar. It was created by Fred Bohr and patented his invention. The chemist was very proud of this product. In his will, he indicated that his ashes should be buried in a similar jar. The descendants fulfilled the will of Fred Bohr.
3. Even 150 years ago, dried potatoes were a delicacy of rich people. Crisps served only in expensive establishments.
4. Pringles was the first company to produce chips based on dry mashed potatoes.
5. In America, they opened a special research institution, where they developed a new recipe for chips, experimented with new flavors.
6. Chips fans can add to your calendar new holiday- Potato Chip Day. It is celebrated on March 14th.

Chips at home

To obtain crisps in the amount usually offered in bags, you will need one potato. You need enough oil to cover the container by a few centimeters.

• Potatoes are peeled and washed well, after which they are cut into very thin circles. If you have a vegetable cutter, it will greatly facilitate the process.
• The slices must dry. To do this, a towel or napkin is suitable.
• Oil is poured into the container, brought to a boil.
• Potato mugs should be thrown into the oil carefully, try not to touch each other. You can stir the slices a little.
• When crisps will acquire a golden hue, they can be pulled out onto a plane covered with a dry cloth - it will absorb excess oil.
• Salt is added immediately while the delicacy is hot.

The name "chips" comes from the English "chips", which means "piece", "slice". The history of the creation of chips begins in 1853, and they appeared quite by accident. Once Cornelius Vanderbilt, a millionaire from America, stayed at the Moon Lake House Hotel in Saratoga Springs. While dining at the hotel, Vanderbilt expressed his displeasure three times over the fact that the potatoes were cut too large slices. Local chef George Crum, being a man of character, ended up cooking thinly sliced ​​potatoes fried in oil for the millionaire. Unexpectedly, the chef's new dish was to Vanderbilt's taste. He gladly ordered it every time he dined at the hotel. Thus, "Saratoga chips", as they were nicknamed, became the restaurant's signature dish.

Seven years after the incident, in 1860, George Crum opened his own restaurant serving chips. However, over time, this dish has appeared in other places of food, which is not surprising, since it is not difficult to make chips. Soon the chips appeared on the menu of the best restaurants in America.

Until 1890, chips could only be eaten in restaurants or eateries. The situation was changed by William Tappenden - the owner of a small diner in Cleveland. He was the first to come up with the idea of ​​selling chips on the street in paper bags! Tappenden took this step in search of new clients during the crisis. He started selling chips from an old truck.

After another 36 years, the idea was born to pack chips in wax paper. Laura Scudder said it. Such packaging made it possible to transport the chips and extend their shelf life. Thus, the chips appeared on the shelves of supermarkets. However, the mass production of chips became possible only after the invention of the potato peeling machine. A little later, the first car for industrial production chips. Created by Freeman Macbeth. His invention was immediately acquired by one of the firms, which began mass production chips.

The chips were made without the addition of salt or any seasonings. In 1940, Tayto makes its first flavored chips and sells chips with a packet of salt.

In the Soviet Union, the history of the creation of chips begins in 1963. True, they were not called chips, but “Moscow Crispy Potatoes in Slices”, which was produced at Mospishkombinat No. 1. In Russia, chips in their modern form appeared in the mid-90s and quickly became widespread.

Currently, manufacturers offer a huge selection of chips with different flavors. There are two main ways to produce chips today. The first method involves the production of chips from pieces raw potatoes(it is called traditional), the second - from chopped potatoes.

Crispsis not only the most popular, but also the most ancient view snacks. Their industrial production began in 1850 in the American town of Saratoga, in the state of New York. In 1913, crispy potatoes began to be produced in Great Britain under the name of crisps (crisps), and half a century later - in the USSR. current crisps mainly differ in the nature of the feedstock: “crispy natural potatoes” (raw potatoes are used for its production) and “airy” crisps(made from various types of flour, including corn flour, with the addition of starch). The former have a more natural and pronounced potato taste, absorb more oil and, accordingly, contain more calories. Due to the natural shape of potatoes, these vary in size, and the quality of the product depends on the types of raw potatoes and storage conditions. Crisps, made from semi-finished potato, are less caloric, they are distinguished by the same size and variety of shapes.

What are chips?

Depending on the raw materials and production technology, all chips are divided into natural potato chips, crisps molded, potato snacks and cereal snacks.

Real potato chips

Traditional crisps potato, or crispy potatoes, are made from fresh potatoes. Technological process production of such a product is as follows:

Fresh potatoes are washed, peeled, cut into thin slices, smooth or corrugated, dried and fried in vegetable oil for 6-8 minutes. Flavoring additives are applied to the fried product and packaged.

In our market, this product is mainly represented by imported manufacturers. This is due to the quality of raw materials. Certain varieties of potatoes are needed with a stable starch content, low content of reducing sugars, and the shape and size of the potatoes are also important. In our conditions it is very difficult to meet these requirements.

Useful Alternative

alternative to such chips make up molded crisps potato in the form of rectangular plates, which are produced from dry mashed potatoes with the addition of various components: wheat flour, potato starch, semolina, etc., as well as with various vegetable additives (carrots, cabbage).

During the production of such dry ingredients, they are moistened with constant stirring, the mixture is formed into a ribbon, which is fried in vegetable oil for 30 seconds, cut into plates of the required size and, after cooling, packed in a metallized film and placed in a cardboard box.

Dried vegetables, herbs, spices are used as flavor additives in molded chips, which are added at the stage of preparing the mixture. This distinguishes this type chips from the rest, as they can be developed only from natural ingredients. Due to the significant reduction in frying time, such chips do not accumulate carcinogens compared to chips made from fresh potatoes.

Snacks

Snack products are the most widely represented on the market. Potato snacks are made by frying pellets in vegetable oil for 3-5 seconds. Pellets are pre-produced from potato starch and dry mashed potatoes - these are potato snacks. Fried snacks are flavored and packaged. The main advantage of this product is the practical absence of carcinogens, since the frying time is minimal.

The name "chips" combines three independent types of products, similar in shape - they are all thin plates ("chip" - "plate" in English), Also, these products are united by the fact that they all pass through the technology process frying in vegetable oil. However, they are very clearly divided into three groups.

Crispy potatoes. This product, called Moskovsky Potato, has been familiar to us since Soviet times: slices of fresh potatoes fried in oil, seasoned with or without salt.

potato chips are molded plates of rectangular (100x40x2 mm) or cubic (square: 40x40 mm) shape or figured products.

Chips molded. They are made by frying thin plates, flat or corrugated, formed from potato dough, into which, according to the recipe, in addition to potatoes, cereal flour, starch, and salt are also added. Taste fried potatoes in such chips it is practically lost, therefore, more often, even more aromatic compositions are added to such chips against the background of monosodium glutamate, the most famous and widely used flavor enhancer in the world.

Air chips. The taste of these chips is very delicate, the presence of starch is almost not felt. To flavor this type of chips, significantly fewer additives are required and, as a rule, natural seasonings are used. In Europe, this type of chips is now preferred. Domestic manufacturers are also paying attention to it. Through the efforts of our Russian specialists developed production technology and necessary equipment for the production of safe air chips.

apple chips made in USA, China, Russian Federation and are popular with all segments of the population, and are also the same common delicacy as potato chips familiar to everyone.

By their structure, they are thin dry ruddy slices with multi-colored skins around the edges, they have a bright, light, natural apple taste. The advantages of apple chips include: vitamin C content (up to 30% of the daily requirement); low calorie; lack of cholesterol, carcinogens and fatty acids(in the manufacture of vegetable oil and other fats are not used) .

Factors that shape the quality of chips

Raw material

The main raw material is potatoes. For the preparation of this product, potato varieties Peredovik, Druzhny, Lorch, Sotka, Yantarny are suitable - each region has its own leaders in yield and quality. For those who trust foreign planting material, experts recommend Dutch varieties - Romano and Condor. It is advisable not to make chips from mixed varieties of potatoes, because the finished pieces will different humidity and may deteriorate during storage.

Some factories even acquire land for breeding this crop from breeding material. For example, in 2000, in the Novgorod region, the KRAFT FOOD company successfully completed a two-year experiment on growing special varieties of potatoes for the production of chips. The Swedes supplied the necessary seed material and equipment to two farms - "Ilmen" and to the farm of Anatoly Lipatov. Based on the results of the experiment, the company invested 25 million dollars in the plant for the production of ESTRELLA chips.

Choose potatoes of a rounded and somewhat flattened shape, large and medium in size with a small number and shallow occurrence of eyes. Mature tubers of autumn harvest, dry, without diseases and growths, uniform in color, with a strong suberized skin, are subject to harvesting. The size of the tubers in the largest diameter must be at least 5 cm. The dry matter content is at least 20%. It is not allowed to harvest tubers frozen, green, with growths, withered, steamed, with signs of germination, with earth and rubbish, not mature.

The main problem for domestic producers of chips is the lack of a well-established chain between breeders, farmers, producers, as well as inadequate storage quality of raw materials. During storage, raw materials - potatoes lose their original organoleptic properties, the chemical composition of the tuber changes, the peel thickens, the tubers lose moisture, sugars and enzymes accumulate. Depending on the quality of storage, the above processes occur with varying intensity. It should be noted that all processes of deterioration of raw materials occur when high humidity(moisture content of potatoes is about 82%), with a moisture content of potatoes up to 12%, the safety of raw materials without change for up to 1 year is guaranteed. But this is already dried potatoes, and it is not realistic to use it as a raw material for the production of chips.

The issue of improving the technology for the production of potato chips from fresh potatoes and improving their quality in world practice is given great importance. Particularly extensive research is being carried out to improve the color of crispy potatoes - one of the most important indicators of its quality. Its color is influenced by the grade of raw materials, the growing area, agrotechnical methods of its cultivation and cultivation, harvesting time, tuber age and storage temperature. Each of these factors affects the quality of crispy potatoes to some extent.

Flavor additives. Now, both foreign and domestic manufacturers do not spare natural or synthetic aromatic and flavoring additives in order to give their product a new taste and smell. Of the natural flavoring additives, red pepper, salt, chopped dried garlic and herbs are most often used. Don't be fooled by the fact that Cheese Chips are made with real grated cheese. This, however, applies to bacon, and mushrooms, and ketchup, and onions with sour cream. All of these are fragrances. However, the very word "flavoring" should not cause panic fear. In the production of flavors, not chemically synthesized aromatic substances are often used, but natural ones isolated from real products. Such aromatic products have a high quality, natural taste and smell, but also a correspondingly high price. Large manufacturing enterprises are unlikely to save money by buying cheap, low-quality or hazardous raw materials. Such savings will cost them too much in the long run. Therefore, food colorings, flavoring additives, and flavorings are purchased only from respectable global companies that are responsible for the quality of their goods.

In the production of fried potato products, various cooking oils are widely used, among which the following groups of fats can be distinguished:

Natural fats based on palm oil that do not contain trans isomers;

Hydrogenated oils and fats (soybean, rapeseed and other vegetable oils, marine animal and fish fats) containing from 25 to 58% of trans-isomers.

Mixtures of natural and hydrogenated fats.

In connection with the increasing consumption of fried potato products, scientists all over the world are working on the problem of reducing their fat content. In the USA, a powder formulation has been created that slows down the absorption of oil by food products during their frying. The composition includes an alginic ester and a non-toxic food carrier suitable for use in the manufacture of fried foods. The content of complex alginic ether in the composition of the product is 0.01-3 hours per 100 hours. food carrier. The alginic ester may be mixed with alginic acid, a salt thereof, or other derivatives thereof. The food carrier may be flour. The composition of the agent is applied as a layer on the surface of food products, such as potato columns, before they are fried. Ready-made fried foods are low in fat.

It has been established that the addition of antioxidants (extraction oil) to refined, decolorized and deodorized palm oil essential oil rosemary; sage extract and citric acid) before frying improves the sensory characteristics of the product with a 5-day oil cycle. All three antioxidants significantly improve appearance, taste, smell and other characteristics of the product.

Studied the stability of potato chips fried in 4 vegetable oils with different ratios of the degree of polyunsaturated/saturated fatty acids: sunflower oil-5.2; canoli oil-3.4; palm oil - 0.4; and a mixture (80:20) of hemp oil and rapeseed oil - 0.3. The chips were stored at 60° C. The addition of ascorbyl palmitate during the frying process had a synergistic effect on the stability of the tocopherols and tocotrienols contained in the oils and increased the shelf life of the chips.

In the USA, in order to prevent oxidative browning of potatoes, occurring with or without the participation of enzymes, studies were carried out in which the analyzed samples were covered with a solution containing 5% Ca-caseinate or whey protein powder, 2.5% glycerol; 0.25% CMC; 0.125% CaCl, which was preheated at 80°C for 30 min, then cooled to 20°C and applied to potatoes cut into 1 cm slices by immersion in this solution for 1 min, and then dried at 20°C. It was found that whey proteins had a more pronounced antioxidant activity than Ca-caseinate, which was especially enhanced in the presence of 0.25% CMC. This treatment led to the suppression of the formation of 75% of the colored compounds arising from the oxidation of phenylenediamine.