國產稻米為國人的主食之一，但近年來由於西方飲食文化的衝擊，國人食米消費量顯示逐年減少，而西方之速食產業蓬勃發展，薯條也成為世界知名的速食之一，最近更是開發了常溫即食薯條點心的市場。因此，為了讓更多消費者可以增加稻米的攝食量，與西方流行之即食點心做結合，本研究進行米薯條產品的量產試驗，並以真空油炸試驗開發即食米薯條，探討不同米薯條配方(40與50%米穀粉)、油炸溫度(90、100與110℃)以及油炸時間(15、17.5與20分鐘)對米薯條品質的影響。研究結果顯示，米薯條的含水量隨著油炸溫度和油炸時間的增加而降低，而含油量則增加。一般來說，米薯條含50％米穀粉的含油量低於40％米穀粉的含油量。這意味著米穀粉的含量會顯著影響即食米薯條的含油量。最後，選擇具有與市售薯條C相近的水分含量、含油量、顏色、硬度和截切力的即食米薯條進行感官品評試驗。將40％米穀粉含量的米薯條和50％米穀粉含量的米薯條在真空中油炸。真空油炸溫度為100℃，油炸時間為17.5分鐘，即食米薯條在硬度、脆度和總體接受性方面最接近市售薯條C，並且含40%米穀粉的米薯條在真空油炸溫度為100℃及油炸時間為17.5分鐘時，得到最高的整體接受度，本研究目標在能開發出具特色的即食米薯條產品，並以此加值台灣米食產業。

Domestic rice is one of the staple foods of Taiwanese. However, due to the impact of western food culture, the consumption of rice in the country has been decreasing year by year. The fast food industry in the west has flourished, and French fries have become one of the world-famous fast foods. Recently, it has also developed a market for instant fries snacks. Therefore, in order to allow more consumers to increase the food intake of rice, combined with the popular western snacks. In this study, the mass production test of rice fries products was carried out, and the instant rice fries were developed by vacuum frying test to explore different rice fries formulas (40 and 50% rice flour) and frying temperature (90, 100 and 110 ℃) and the effect of frying time (15, 17.5 and 20 minutes) on the quality of rice fries. Results of this study showed that the moisture content of instant rice fries was decreased along with increasing frying temperature and frying time, whereas the oil content would be increased. In general, the oil content of instant rice fries with 50 % rice flour was lower than that with 40% rice flour. It means that the content of rice flour would significantly affect the oil content of instant rice fries. Last, the instant rice fries, having the same moisture content, oil content, color, hardness and cutting force close to the commercial potato fries C, was chosen for sensory evaluation test. 40% rice flour content rice fries and 50% rice flour content rice fries were fried in the vacuum. The vacuum frying temperature, 100 ℃, and the frying time, 17.5 minutes, obtained instant rice fries were most close to the commercial potato fries C in terms of hardness, brittleness and overall acceptance. The formula of rice fries with 40% rice flour vacuum fried at 100℃ achieved the highest overall acceptance. The goal of this research is to develop a distinctive instant rice fries product, which will add value to the Taiwanese rice industry.

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