Frozen hashed browns and method for producing the same

Abstract

To provide a frozen hashed browns product or the like having good palate feeling while suppressing collapse during cooking (collapse during frying or baking, collapse (breakage) when taken out).SOLUTION: A frozen hashed browns comprising 0.03 to 3% by weight of glucomannan based on 100% by weight of raw materials of the hashed browns. A method for producing a frozen hashed browns, comprising mixing cut potatoes, glucomannan, and water, forming the obtained mixture, and freezing the obtained formed body, wherein 0.03 to 3% by weight of the glucomannan is blended with 100% by weight of raw materials of the hashed browns.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to frozen hash browns and a method for producing the same. [Background technology]

[0002] Hash browns are a popular dish made by combining cut potatoes with seasonings and starch to form them into oval or round shapes, then frying them in oil or baking them in a frying pan. Hash browns are also called hash potatoes, hash browns, or hash brown potatoes.

[0003] Hash browns do not have a layer of breadcrumbs or other coating, so they crumble more easily than croquettes, and the texture of the potatoes is particularly important. In particular, there is a high demand for frozen hash browns that retain the shape of the potatoes and have a filling feel.

[0004] A method for producing frozen hash browns involves gelatinizing the starch in the potatoes through a heating process such as steaming or frying after shaping and before freezing, thereby binding the cut potatoes together.

[0005] In addition, in order to provide frozen hash browns with a filling texture, a method is also being used in which the potatoes are frozen without a heating process after shaping.Hash browns with a strong filling texture have the problem of falling apart during thawing and cooking (during frying or baking, when removed, etc.), and the risk of falling apart is significant if there is no heating process before freezing.

[0006] However, increasing the thickness of hash browns to prevent them from crumbling can lead to problems such as an imbalance between the crispy texture of the outside and the fluffy texture of the potatoes inside, and can also make thawing take longer. Adding a thickener or other additive to prevent crumbling can also increase the overall stickiness, impairing the texture.

[0007] On the other hand, for foods with a breadcrumb coating, such as croquettes, it has been reported that modified konjac flour, which has been modified to form a gel when dispersed in water and heated, is used as an agent to prevent the starch dough (base) from cracking when it is cooked with oil (Patent Document 1).

[0008] Furthermore, it has been reported that potatoes, which are the main ingredient inside croquettes (the filling), become so soft and sticky when heated in deep frying that this texture does not match the hard texture of the outside, and that a filling containing glucomannan hydrate gel has been used to make croquettes (Patent Document 2).

[0009] However, hash browns differ from croquettes in that they do not have a layer of breadcrumbs or other coating, are more likely to crumble than croquettes, and the texture of the potatoes is particularly important. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Patent No. 7382676 [Patent Document 2] Japanese Patent Application Publication No. 10-165150 Summary of the Invention [Problem to be solved by the invention]

[0011] As mentioned above, when frozen hash browns with a filling texture are thawed and cooked, they tend to crumble during cooking (cracking during frying or baking, and crumbling (breaking) when removed). Adding a thickener to prevent this crumbling also results in a heavy texture, making it difficult to feel the potato filling.

[0012] The present invention has been made in view of the above circumstances, and the problem to be solved by the present invention is to provide a frozen hash brown product that has a good texture while suppressing crumbling during cooking (cracking during frying or baking, and crumbling (breaking) when removed). [Means for solving the problem]

[0013] As a result of intensive research to solve the above problems, the present inventors have found that by adding glucomannan to the raw material of hash browns, collapse during cooking (collapse during frying or baking, and collapse (breakage) upon removal) is suppressed. Based on this finding, the present inventors have conducted further research and have completed the present invention.

[0014] That is, the present invention is as follows. [1] Frozen hash browns containing 0.03 to 3% by weight of glucomannan based on 100% by weight of the raw materials for the hash browns. [2] Frozen hash browns according to [1], wherein the potato content in the raw materials is at least 70% by weight based on 100% by weight of the raw materials for the hash browns. [3] Frozen hash browns according to [1] or [2], wherein the potato content in the raw materials is 70 to 95% by weight based on 100% by weight of the raw materials for the hash browns. [4] Frozen hash browns according to any one of [1] to [3], coated with batter. [5] Mix the cut potatoes, glucomannan, and water. The resulting mixture is molded, Freezing the resulting molded body. A method for producing frozen hash browns, comprising: A manufacturing method in which 0.03 to 3% by weight of glucomannan is blended with 100% by weight of raw materials for hash browns. [6] The manufacturing method according to [5], wherein the potato content in the raw material is at least 70% by weight based on 100% by weight of the raw material for hash browns. [7] The manufacturing method according to [5] or [6], wherein the potato content in the raw material is 70 to 95% by weight based on 100% by weight of the raw material for hash browns. [8] The method according to any one of [5] to [7], wherein after the mixture is molded, the molded body is frozen without heating. [9] The method according to any one of [5] to [7], further comprising heating the molded body after molding the mixture and before freezing the molded body.

[10] The manufacturing method according to any one of [5] to [8], further comprising applying a batter liquid to the formed body after forming the mixture and before freezing the formed body. [10A] The method according to [9], further comprising applying a batter to the molded body after molding the mixture and before heating the molded body. [10B] The manufacturing method according to [9], further comprising applying a batter to the formed body after heating the formed body and before freezing the formed body.

[11] Mix the cut potatoes, glucomannan, and water. The resulting mixture is molded, Freezing the resulting molded body. A method for suppressing the collapse of frozen hash browns during cooking, comprising: A method for blending 0.03 to 3% by weight of glucomannan with 100% by weight of raw materials for hash browns.

[12] The method according to

[11] , wherein the potato content in the raw material is at least 70% by weight relative to 100% by weight of the raw material for hash browns.

[13] The method according to

[11] or

[12] , wherein the potato content in the raw material is 70 to 95% by weight relative to 100% by weight of the raw material for hash browns.

[14] The method according to any one of

[11] to

[13] , wherein the mixture is molded and then the molded body is frozen without heating.

[15] The method according to any one of

[11] to

[13] , further comprising heating the molded body after molding the mixture and before freezing the molded body.

[16] The method according to any one of

[11] to

[14] , further comprising applying a batter to the molded body after molding the mixture and before freezing the molded body. [16A] The method according to

[15] , further comprising, after shaping the mixture, applying a batter to the shaped body before heating the shaped body. [16B] The method according to

[15] , further comprising applying a batter to the formed body after heating the formed body and before freezing the formed body.

[17] A method for suppressing crumbling of frozen hash browns during cooking, characterized by blending 0.03 to 3 wt. % of glucomannan with 100 wt. % of raw materials for hash browns.

[18] The method according to

[17] , wherein the potato content in the raw material is at least 70% by weight relative to 100% by weight of the raw material for hash browns.

[19] The method according to

[17] or

[18] , wherein the potato content in the raw material is 70 to 95% by weight relative to 100% by weight of the raw material for hash browns. [Effects of the Invention]

[0015] According to the present invention, frozen hash browns are provided that have a good texture while suppressing crumbling during cooking (cracking during frying or baking, and crumbling (breaking) when removed). The present invention also provides a method for producing the frozen hash browns. DETAILED DESCRIPTION OF THE INVENTION

[0016] The frozen hash browns, the method for producing the same, and the method for suppressing the collapse of frozen hash browns during cooking provided by the present invention will be described below.

[0017] (Frozen hash browns) The present invention provides frozen hash browns containing 0.03 to 3% by weight of glucomannan relative to 100% by weight of raw materials for hash browns.

[0018] In the present invention, hash browns refer to potatoes that have been mixed with a binder (binder) and shaped, or potatoes that have been shaped and cooked. Hash browns include potatoes that have batter on the surface, but do not include potatoes that have a breadcrumb coating layer. In the present invention, frozen hash browns refer to potatoes that have been mixed with a binder (binder) and shaped and then frozen. Frozen hash browns are cooked for consumption. Frozen hash browns include potatoes that have batter on the surface, but do not include potatoes that have a breadcrumb coating layer. Cooking with heat includes frying, baking, steaming, etc.

[0019] The cut potatoes can be diced (cut into cubes or cubes) or shredded. In the case of diced potatoes, for example, diced potatoes of 2 to 20 mm, preferably 3 to 15 mm, can be used. In the case of shredded potatoes, for example, potatoes of about 5 to 30 mm in length, 1 to 10 mm in width, and 1 to 10 mm in thickness can be used.

[0020] In the present invention, glucomannan purified from konjac root can be used. Modified glucomannan (also referred to as modified konjac mannan or modified konjac flour) obtained by modifying glucomannan can also be used. Examples of modified glucomannan include those produced by the method described in JP 2011-72304 A. The modified glucomannan described in JP 2011-72304 A is modified konjac flour obtained by heat-treating konjac flour together with an alkaline solution while suppressing swelling of the konjac grains, and is prepared so that it gels when dispersed in water to form a dispersion and then heated or stirred.

[0021] Commercially available glucomannan products can be used, such as those under the trade name Ultramannan G2 (manufactured by Ina Food Industry Co., Ltd.), Propol (registered trademark) A (manufactured by Shimizu Chemical Co., Ltd.), Inagel (registered trademark) Mannan 100A (manufactured by Ina Food Industry Co., Ltd.), Reolex (registered trademark) RS (manufactured by Shimizu Chemical Co., Ltd.), those under the trade name Ultramannan G5 (manufactured by Ina Food Industry Co., Ltd.), and Reolex (registered trademark) One (manufactured by Shimizu Chemical Co., Ltd.).

[0022] Glucomannan is preferably blended in an amount of 0.03 to 3 wt% relative to 100 wt% of the raw materials for hash browns, more preferably 0.05 to 2 wt%, even more preferably 0.1 to 2 wt%, even more preferably 0.2 to 1 wt%, and particularly preferably 0.3 to 0.7 wt%. If the amount of glucomannan blended is less than 0.03 wt%, the hash browns may crumble during cooking (crushing during frying or baking) and become difficult to remove from the cookware, or the hash browns may absorb oil and have a soft texture after frying. If the amount of glucomannan blended exceeds 3 wt%, crumbling during cooking is suppressed, but the texture when eaten becomes undesirably strong and rubbery overall.

[0023] In the present invention, when it says "based on 100% by weight of the ingredients of hash browns," "the ingredients of hash browns" refers to ingredients other than glucomannan. "The ingredients of hash browns" contain at least potatoes and water, and may optionally contain other ingredients (for example, seasonings, spices, oils and fats, starches, thickeners, salts, amino acids, proteins, etc.). When batter is applied to the frozen hash browns of the present invention, "the ingredients of hash browns" refers to the ingredients excluding glucomannan and the ingredients of the batter.

[0024] In the present invention, the potato content in the raw materials is preferably at least 70% by weight, and more preferably at least 80% by weight, relative to 100% by weight of the hash brown raw materials. The potato content in the raw materials is more preferably 70 to 95% by weight, more preferably 80 to 95% by weight, and even more preferably 85 to 95% by weight, relative to 100% by weight of the hash brown raw materials. If the potato content is less than 70% by weight, the potato texture cannot be felt and the potato tends to crumble during cooking.

[0025] A batter may be applied to the frozen hash browns of the present invention. A commonly used batter may be used. For example, the batter may contain water and at least one selected from starches and grain flour. The batter may further contain oil and an emulsifier in addition to water and at least one selected from starches and grain flour. The batter preferably contains (a) water, (b) at least one selected from starches and grain flour, (c) oil, and (d) an emulsifier.

[0026] (Manufacturing method of frozen hash browns) The present invention also provides Mix the cut potatoes, glucomannan, and water, The resulting mixture is molded, Freezing the resulting molded body. A method for producing frozen hash browns, comprising: The present invention provides a manufacturing method in which glucomannan is blended in an amount of 0.03 to 3% by weight relative to 100% by weight of raw materials for hash browns.

[0027] (mixture) This is a step of mixing cut potatoes, glucomannan, and water to obtain a mixture. The cut potatoes can be diced (cut into cubes or cubes) or shredded potatoes. In the case of diced potatoes, for example, diced potatoes of 2 to 20 mm, preferably 3 to 15 mm, can be used. In the case of shredded potatoes, for example, potatoes of about 5 to 30 mm in length, 1 to 10 mm in width, and 1 to 10 mm in thickness can be used. The potatoes that can be used include raw potatoes that have been cut, raw potatoes that have been cut and frozen, and raw potatoes that have been cut, heated (for example, steamed, boiled, fried, baked, etc.), and then frozen.

[0028] The type and amount of glucomannan and the potato content are the same as those described above.

[0029] The amount of water is preferably up to 15% by weight, more preferably 2 to 15% by weight, and even more preferably 4 to 10% by weight, based on 100% by weight of the raw materials for hash browns. If the amount of water exceeds 15% by weight, crumbling during cooking (cracking during frying or baking, crumbling (breaking) when removed) increases.

[0030] The cut potatoes, glucomannan, and water can be mixed using a mixer. Mixing is preferably performed to the extent that the cut potatoes retain their shape in order to maintain the potato texture. During the mixing process, any ingredients that may be normally contained (e.g., seasonings, spices, oils and fats, starches, thickeners, salts, amino acids, proteins, etc.) can be added as long as they do not impair the objectives of the present invention. Examples of seasonings include salt, soy sauce, sugar, chemical seasonings, and natural seasonings. Examples of spices include pepper. Examples of oils and fats include beef tallow, lard, canola oil, soybean oil, safflower oil, corn oil, and rapeseed oil. Examples of thickeners include xanthan gum, guar gum, locust bean gum, psyllium seed gum, pectin, gum arabic, agar, alginates, carrageenan, gellan gum, curdlan, hydroxypropyl methylcellulose, methylcellulose, and gelatin. When a thickener is added, it is preferable to add it in an amount of up to 5% by weight based on 100% by weight of the raw materials for the hash browns in order to maintain the potato texture of the hash browns.

[0031] (molding) This is a step of shaping the mixture obtained in the mixing step to obtain a shaped product. The mixture obtained in the mixing step is shaped into the shape of hash browns to obtain a shaped product. Shaping can be carried out by a method known per se or a method equivalent thereto. For example, shaping can be carried out using a molding machine such as a die-cutting machine. The shape of the hash browns is not particularly limited, and they can be shaped into, for example, an oval shape, a round shape, or the like. The weight of each shaped product is preferably 10 to 300 g.

[0032] (Frozen) This is a step of freezing the molded body. The method of the freezing step is not particularly limited as long as it can freeze the molded body, and can be performed by a method known per se or a method equivalent thereto. The freezing temperature is usually -10°C or lower, preferably -15°C or lower, and more preferably -35°C to -20°C.

[0033] (heating) In the present invention, after the mixture is molded, the molded body can be frozen without heating. Alternatively, after the mixture is molded, the molded body can be heated before freezing. The method of freezing the molded body without heating can provide hash browns with a filling texture. "Hash browns with a filling texture" refers to hash browns that have a good balance between a crispy texture on the outside and a fluffy potato texture inside. "Fluffy texture" or "potato texture" refers to a texture that is free of excess moisture inside and is soft and easy to eat.

[0034] When the molded body is heated after molding the mixture and before freezing, the heating can be carried out by, for example, steaming or frying. The steaming temperature is preferably 70 to 130°C, more preferably 80 to 100°C. The steaming time is preferably 3 to 15 minutes, more preferably 5 to 10 minutes. The frying temperature is preferably 140 to 210°C, more preferably 160 to 190°C. The frying time is preferably 1 to 10 minutes, more preferably 1 to 5 minutes.

[0035] (Batter adhesion) In the present invention, after the mixture is formed, the formed body may be coated with a batter liquid before being frozen. When the formed body is heated after the mixture is formed and before being frozen, the step of coating the batter liquid may be performed either before or after heating the formed body. It is preferable to coat the formed body with the batter liquid after heating the formed body.

[0036] In order to impart a desirable texture, the amount of batter applied is preferably 2 to 20 parts by weight, more preferably 3 to 18 parts by weight, and even more preferably 5 to 15 parts by weight, per 100 parts by weight of the formed body before application.

[0037] The method for applying the batter to the molded body is not particularly limited, and can be performed by a method known per se or a method equivalent thereto. For example, it can be performed by immersing the molded body in the batter. Specifically, the batter can be applied to the surface of the molded body by storing the batter in a container and immersing the molded body in it. In addition, the batter can be applied to the surface of the molded body by pouring (including spraying) the batter onto the molded body, applying the batter to the molded body using a brush or roller, or the like.

[0038] (cooking) The frozen hash browns of the present invention are cooked for consumption. Cooking may be either oil-cooking or baking, with oil-cooking being more preferred. The oil-cooking temperature is preferably 150 to 190°C, more preferably 160 to 180°C. The oil-cooking time is preferably 2 to 10 minutes, more preferably 3 to 8 minutes. The baking temperature is preferably 100 to 220°C, more preferably 150 to 200°C. The baking time is preferably 2 to 20 minutes, more preferably 3 to 15 minutes. Baking can be carried out, for example, in a frying pan, oven, toaster oven, steam convection oven, etc.

[0039] (How to prevent frozen hash browns from falling apart when cooked) The present invention also provides Mix the cut potatoes, glucomannan, and water, The resulting mixture is molded, Freezing the resulting molded body. A method for suppressing the collapse of frozen hash browns during cooking, comprising: The present invention provides a method for blending 0.03 to 3% by weight of glucomannan with 100% by weight of raw materials for hash browns.

[0040] The present invention also provides Provided is a method for suppressing crumbling of frozen hash browns during cooking, characterized by blending 0.03 to 3% by weight of glucomannan with 100% by weight of raw materials for hash browns.

[0041] The steps of the method of the present invention for suppressing crumbling of frozen hash browns during cooking are the same as those of the method for producing frozen hash browns described above. In this specification, "crumbling of frozen hash browns during cooking" includes crumbling during frying or baking, and crumbling upon removal. "Crumbling" includes separation of small pieces of cut potato and breaking of hash browns when removed from a cooking device (e.g., a fryer, a frying pan, an oven, a toaster oven, a steam convection oven, etc.). [Example]

[0042] The present invention will be described in more detail in the following examples, but is not limited to these examples. % indicates % by weight unless otherwise specified. Unless otherwise specified, all of the raw materials used in the following examples are commercially available food grade materials.

[0043] In the examples and comparative examples, the following glucomannans were used. Glucomannan A: Ultramannan G2, manufactured by Ina Food Industry Co., Ltd. Glucomannan B: Propol A, manufactured by Shimizu Chemical Co., Ltd. Glucomannan C: Inageru Mannan 100A, manufactured by Ina Food Industry Co., Ltd. Glucomannan D: Reolex RS, manufactured by Shimizu Chemical Co., Ltd. Glucomannan E: Quick Mannan, manufactured by Ina Food Industry Co., Ltd. Glucomannan F: Ultramannan G5, manufactured by Ina Food Industry Co., Ltd. Glucomannan G: Reolex One, manufactured by Shimizu Chemical Co., Ltd.

[0044] Test Example 1 1. Production of hash browns The ingredients listed in Table 1 and the additives (binders) listed in Table 2 were mixed, the mixture was molded (60 g / piece), and frozen at -35°C or below. The resulting frozen hash browns were then oiled at 170°C for 5 minutes. The amount of additives is shown in weight % relative to 100% by weight of the total ingredients listed in Table 1 (the same applies to the following test examples). Frozen (boiled) diced potatoes were used, cut into approximately 5 mm cubes. Methylcellulose was used as the thickener in Table 1. Bistop (registered trademark) TAR-S (manufactured by San-Ei Gen F.F.I. Co., Ltd.) was used as the thickener formulation in Comparative Example 6. KG Powder MR (manufactured by Chiba Flour Milling Co., Ltd.) was used as the alginic acid formulation in Comparative Example 7.

[0045] [Table 1]

[0046] [Table 2]

[0047] 2. Evaluation items and evaluation scales Evaluation items The evaluation items are shown in Table 3.

[0048] [Table 3]

[0049] Rating scale The quality of 10 frozen hash browns cooked in oil was evaluated. The evaluation scale is shown in Table 4.

[0050] [Table 4]

[0051] "Feels strange" means that there is a slight feeling of stickiness due to the additives, and "feels very strange" means, for example, that the hash browns absorb oil and become soft in texture, that they become more sticky and rubbery, or that there is a strong feeling of stickiness due to the additives.

[0052] 3. Test Results The results are shown in Table 5.

[0053] [Table 5]

[0054] Example 1, which used glucomannan, was rated as good in all evaluation items and had favorable properties. Comparative Examples 1 to 9, which used additives other than glucomannan, were rated as bad in one or more evaluation items.

[0055] Test Example 2 Hashed potatoes were produced and evaluated in the same manner as in Test Example 1, except that the amount of glucomannan added was changed to the amount shown in Table 6. The results are shown in Table 6.

[0056] [Table 6]

[0057] The amount of glucomannan blended is preferably 0.05 to 2% by weight, more preferably 0.1 to 2% by weight.

[0058] Test Example 3 Hashed potatoes were produced and evaluated in the same manner as in Test Example 1, except that glucomannan B to G were used instead of glucomannan A. The results are shown in Table 7.

[0059] [Table 7]

[0060] Examples 8 to 13, which used glucomannans B to G, were rated good in all evaluation items and had favorable properties.

[0061] Test Example 4 Hashed potatoes were produced and evaluated in the same manner as in Test Example 1, except that after shaping, they were steamed at 100°C for 8 minutes before freezing. The results are shown in Table 8.

[0062] [Table 8]

[0063] Example 14, which was steamed after shaping, also received a rating of ◯ for all evaluation items and had favorable characteristics. With regard to the texture when eaten, the product without steaming (Example 1) had a stronger potato texture than the product with steaming (Example 14). [Industrial Applicability]

[0064] According to the present invention, frozen hash browns are provided that have a good texture while suppressing crumbling during cooking (cracking during frying or baking, and crumbling (breaking) when removed). The present invention also provides a method for producing the frozen hash browns.

Claims

1. The frozen hash browns contain 0.03 to 3% by weight of glucomannan relative to 100% by weight of raw materials for hash browns.

2. 2. The frozen hash browns according to claim 1, wherein the potato content in the raw materials is at least 70% by weight based on 100% by weight of the raw materials for the hash browns.

3. The frozen hash brown according to claim 1 or 2, wherein the potato content in the raw material is 70 to 95% by weight relative to 100% by weight of the raw material of the hash brown.

4. The frozen hash browns according to claim 1 or 2, which are coated with batter.

5. Mix the cut potatoes, glucomannan, and water, The resulting mixture is molded, Freezing the resulting molded body. A method for producing frozen hash browns, comprising: A manufacturing method in which 0.03 to 3% by weight of glucomannan is blended with 100% by weight of raw materials for hash browns.

6. The method according to claim 5, wherein the potato content in the raw material is at least 70% by weight based on 100% by weight of the raw material for hash browns.

7. The production method according to claim 5 or 6, wherein the potato content in the raw material is 70 to 95% by weight relative to 100% by weight of the raw material of hash brown potatoes.

8. 7. The method according to claim 5 or 6, wherein after the mixture is molded, the molded body is frozen without heating.

9. The method of claim 5 or 6, further comprising heating the formed body after forming the mixture and before freezing the formed body.

10. The method according to claim 5 or 6, further comprising applying a batter to the formed bodies after forming the mixture and before freezing the formed bodies.

11. Mix the cut potatoes, glucomannan, and water, The resulting mixture is molded, Freezing the resulting molded body. A method for suppressing the collapse of frozen hash browns during cooking, comprising: A method for blending 0.03 to 3% by weight of glucomannan with 100% by weight of raw materials for hash brown potatoes.

12. The method according to claim 11, wherein the potato content in the raw material is at least 70% by weight based on 100% by weight of the raw material for hash browns.

13. The method according to claim 11 or 12, wherein the potato content in the raw material is 70 to 95% by weight relative to 100% by weight of the raw material for hash brown potatoes.

14. 13. The method according to claim 11 or 12, wherein after the mixture has been shaped, the shaped body is frozen without heating.

15. 13. The method of claim 11 or 12, further comprising heating the formed body after forming the mixture and before freezing the formed body.

16. 13. The method of claim 11 or 12, further comprising, after shaping the mixture, applying a batter to the formed bodies before freezing them.

17. A method for suppressing crumbling of frozen hash browns during cooking, characterized by blending 0.03 to 3% by weight of glucomannan with 100% by weight of raw materials for hash browns.

18. The method of claim 17, wherein the potato content in the raw material is at least 70% by weight based on 100% by weight of the raw material for hash browns.

19. The method according to claim 17 or 18, wherein the potato content in the raw material is 70 to 95% by weight relative to 100% by weight of the raw material for hash brown potatoes.

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