KR101540521B1 - Manufacturing method of cooked food combined with electromagnetic wave and the other heating method together with continuous automatic topping feeder - Google Patents

Abstract

The present invention relates to a method for manufacturing a product, which comprises a step of preliminary heating and molding through a cooking device through which electromagnetic waves are radiated, a step of topping various product names on the surface of the product using an automatic rubber stamping device, The present invention also relates to a method for producing a cooked food comprising the steps of:

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a cooked food by combining electromagnetic wave heating and other heating methods,

The present invention relates to a method of manufacturing a cooked food in which a continuous automatic starch feeder is applied and a combination of electromagnetic wave heating and other heating methods.

Among the conventional manufacturing systems in meat processing, there is a product line of 'flouring line' which is produced by imparting special formability to the kneading of foods containing animal or vegetable protein as a main ingredient. In the production method of such a product group, a dough prepared by mixing a raw material, a salt, a spice, etc. and a purified water is prepared, a dough is formed by using a non-heating type molding method and an injection method, , The protein heating denaturation is performed only after the mixture is transferred to the steamer / oven, and the safety of the dough molding is secured. In this process, some cooking characteristics are imparted. However, in order to secure additional edibility, additional heat treatment may be carried out, or in order to compensate for the lack of complete cooking, the color may be supplemented by immersing it in a small color liquid.

However, in the conventional method as described above, it is difficult to effectively denature the protein, so that the degree of completion of molding in a desired form is lowered, the degree of completion of cooking such as a feeling of being baked is insufficient and an artificial image Of meat products are produced. Therefore, there is a disadvantage in that it is not sufficient in terms of safety, completeness of cooking, variety and completeness of seasoning.

Further, in the case of non-thermoforming of food dough, it is difficult to form and shape without using a molding frame such as a casing and a retainer, and the possibility of deformation is high, Due to the variability of the dough in the heat state, topping is applied to the dough surface, which makes it difficult to improve the perfection and flavor of the cooking. Further, after the shape is hardened after the heating, the protein is denatured, so that there is a problem that it does not adhere well to the surface even if it is applied to the surface.

Conventionally, Japanese Patent Application Laid-Open No. 10-0665200 discloses a topping powder feed device for uniformly spreading various topping powders such as mustard powder, green tea powder, and charcoal powder on the surface of seasoning, However, this is applied only to a seasoned kimchi which does not require molding of the target food and has a large surface area. Japanese Laid-Open Patent Application No. 10-2008-0113071 has proposed a topping material adhering device capable of improving the adherence rate of the topping material adhering to a solid food subject and capable of recovering unattached topping material, In heat treatment, it does not solve the problem that it is difficult to attach the protein due to the modified protein.

Therefore, it is possible to maintain the shape without using the casing and the molding frame by the minimum heat treatment using electromagnetic waves, to automatically apply the name of the product on the continuous form, and to apply the heating method of various heat sources, There is a need for a method of manufacturing an aquaculture product.

Accordingly, the inventors of the present invention studied electromagnetic wave heating cooking method in order to compensate for the difficulty in maintaining shape and the possibility of deformation during non-heating using a molding frame or casing while studying continuous production technology for protein foods After applying the technique of automatically topping the protein on the surface of protein food which has been firstly modified in a continuous manner and then applying the other cooking method for imparting edibility, the product which improved the flavor / visual / appearance of the protein food Thereby completing the present invention.

Therefore, an object of the present invention is to provide a novel continuous automatic feeding device comprising a step of irradiating an electromagnetic wave to preliminarily heat and modify and molding, a seasoning / appearance improving step of fixing the surface to the surface, The present invention provides a method of manufacturing a cooked food in which an electromagnetic wave heating method and another heating method are applied.

Another object of the present invention is to provide a cooked food produced by the novel production method.

In order to achieve the above object,

A first step of irradiating the kneaded raw material with electromagnetic waves and heating the kneaded raw material;

A second step of topping the dough using an automatic sizing supply device on the dough surface irradiated with electromagnetic waves in the first step; And

A third step of heating and cooking the semi-finished product after the second step to impart edibility;

The present invention also provides a method of manufacturing a cooked food by combining electromagnetic heating and other heating methods to which a continuous automatic high-fatigue feeding device is applied.

The method of manufacturing cooked food according to the present invention makes it possible to form and maintain the shape of the protein by surface modification by irradiation of electromagnetic waves on a protein which is difficult to maintain its shape when it is not heated and is hardly subjected to secondary processing due to denaturation upon heating, It is used to provide a high quality protein food group of premium handmade style with improved flavor, aesthetic function and cooked perfection by topping up a variety of tastes with various flavors and functions on the food surface by continuous operation using the famous feeder and applying various heat source heating methods Do.

1 shows a conventional method and a manufacturing process diagram of the present invention.
FIG. 2 shows a process of manufacturing a cooked food using the electromagnetic wave heating and continuous self-service device according to the present invention.
Fig. 3 is a photograph showing a real picture of the cooked food of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention

A first step of heating the kneaded raw material so that the surface temperature of the dough is 30 to 99 캜;

A second step of topping a single sash with an automatic sagging feeder on the surface of the dough irradiated with electromagnetic waves in the first step, or forming multiple sagas into a sequential sagittal layer or mixed sagittal topping; And

A third step of heating and cooking the semi-finished product after the second step to impart edibility;

And a method for producing the cooked food.

The first step is a step of preheating and molding a dough of a protein food through a cooking device through which electromagnetic waves are radiated.

The raw material is a protein containing protein, and may include animal proteins derived from meat, algae, fish and the like and at least one material selected from vegetable protein groups derived from cereals, beans, paper and the like.

The electromagnetic wave may be visible light, far infrared ray, radio wave, or the like, but is preferably microwave or far infrared ray.

The surface temperature of the dough irradiated with the electromagnetic wave is preferably maintained at 30 to 99 캜.

In the second step, the automatic sophisticated supply device can topple a single sash, form multiple sashes into a sequential sash, or alternatively make a sophisticated topping. In the case of forming two or more types of stiff layers, two or more automatic stitch supply devices can be applied as shown in Fig.

The bruises available in the second step may include one or more ingredients belonging to the dry or semi-dry meat product, dairy product, nuts, spices, fruit vegetables group. In addition, the shape and size of the used starch may include one or more of powder, crumb, granule, slice, sand, chopped, raw material.

In order to fix the sludge sprinkled in the second step, it can be applied using one or more liquid or powder materials such as honey, syrup, sugar, carrageenan, collagen, agar. The first step and the second step may be continuous electromagnetic wave irradiation and topping.

The heating cooking in the third step may use at least one of a heat source such as an oven, a fryer, a cooker, a far infrared ray, a smoke chamber, a steamer, and a retort. Here, it is preferable that the range of the heating cooking temperature should reach 70 to 130 캜 based on the center temperature of the product.

Hereinafter, the configuration of the present invention will be described in more detail with reference to Fig. 1.

1 shows a conventional method and a manufacturing process diagram of the present invention.

In the drawing, the conventional method is characterized in that raw material preparation, kneading, non-heat molding by mold or injection molding, denaturing by steam or oven heat treatment, imparting edibility by steam, oven, chamber heat treatment, .

However, in the above-mentioned conventional method, in order to topping the surface of the product, it is necessary to coat the inside of the casing with a sealant, fill the casing with the sealant, heat the sealant, and then peel off (remove the casing). Therefore, there is a problem of 1) difficulty in complicated manufacturing process, 2) it is impossible to maintain the uniform shape of the dough without a casing, and therefore, the topping without casing can not be made, and 3) productivity is deteriorated due to discontinuous production. Further, after the dough is heated, there is a problem that the protein is denatured and does not adhere to the surface even if it is coated.

However, in the present invention, instead of the above-mentioned conventional method, the dough of a food is passed through an electromagnetic wave irradiating device including a Teflon molder having a good electromagnetic wave transmittance and a certain shape, and an electromagnetic wave is irradiated. And a heat treatment step is applied.

Thus, since the outer portion protein is denatured by the electromagnetic waves irradiated in the process of passing the dough through the mold, a certain shape can be maintained. Therefore, it is possible to solve the difficulty of the casing fixing and casing evacuation operation which are essential to the conventional method. In addition, since the present invention can be continuously produced without requiring additional processes such as casing fixing and peeling, the production efficiency of the conventional non-continuous process is increased.

Hereinafter, the process of the present invention will be described by taking pork cooking as an example.

Identify the lead and foreign matter of the defrosted pork and prepare it on the wagon. The prepared raw material is prepared by chopping to a diameter corresponding to a product characteristic of usually 3 mm to several tens mm in consideration of the desired texture. Weigh the cut raw materials and pre-measure the ingredients (refined salt, whitening sugar, complex spice, auxiliary protein, sodium nitrite, water, etc.) into an appropriate amount of stirring and kneading machine and stir at a constant speed to complete the whole dough. Alternatively, the dough is completed through a raw material treatment and a dying process which can obtain a similar effect.

Subsequently, the completed dough is passed through an electromagnetic wave radiating device including a Teflon molder, preheated and molded, and then continuously transferred to a conveyor belt, passed through an automatic rubber stamping device and coated on the surface of the food, The smoke chamber and the like are connected to each other to impart the edibility. It can be applied to pepper, garlic, chestnut, cheese and so on. In addition, when two or more automatic feeding devices are applied, the topping layer can be produced in two layers or three layers.

As described above, the completed dough is passed through the electromagnetic wave radiation device prepared according to the core manufacturing system of the present invention for a few seconds to several minutes, so that the preheating and molding can be performed simply and efficiently, It is easy to improve the degree of completion of cooking in an oven, a cooker, a smoke chamber and the like in the succeeding process, and it is possible to secure a sufficient time margin for improvement in the degree of completion of cooking, and a part of edibility is imparted during cooking So that a separate heat treatment process for edibility can be minimized. In addition, since the topping operation is continuously performed after the preliminary heating and molding step, the topping adhesion force is superior to the topping operation at the finished product stage where the protein denaturation is completed.

It is an object of the present invention to provide a protein dough which is difficult to maintain its shape at the time of non-heating and which is difficult to be subjected to secondary processing due to denaturation during heating, , The surface is provided with a variety of tastes with various flavors and functions, and by combining various heat source heating methods, there is an effect of improving the product perfection, flavor, aesthetic function, and cooking completion degree.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following embodiments are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited to the understanding of the embodiments.

Example  1: Electromagnetic wave heating of the present invention and continuous heating Automatic high-power supply  Preparation of cooked food using heat - Of segmented ham  Produce

Bone, cartilage, hair and the like were removed and chopped to a size of 3 mm. Low - speed vacuum mixing was carried out for 20 minutes by adding ingredients such as salt, egg white powder, and spice to the weighed raw meat. The kneaded dough was vacuum-kneaded in a refrigerator at 5 ° C for 12 hours to complete dough.

The finished dough was passed through an electromagnetic wave radiator including a Teflon molder, preliminarily heated and surface-formed at a surface temperature of 75 ° C and a center temperature of 30 ° C, continuously moved through a conveyor belt, And a suitable amount of one to three kinds of starches was applied on the molded dough surface.

The dough was heated and cooked in a smoke chamber to reach the center temperature of 80 ℃. The heat - treated dough was allowed to stand in a room cooled at 5 ℃ to reach the center temperature of 10 ℃. The product was vacuum packed and the vacuum packed product was passed through a sterilizer at 90 ° C for 10 minutes to complete the final product.

The results of the expiration date setting experiment performed to verify the effect and the commerciality of the present invention are shown in the following Table 1

Experimental Example  1: Electromagnetic wave heating of the present invention and continuous heating Automatic high-power supply  ≪ / RTI > Of segmented ham  Microbiological analysis

To evaluate the microbiological safety of the segmented ham prepared according to the present invention, microbial stability analysis was performed.

The fractionated ham prepared and disinfected through Example 1 was stored in two incubators at 10 ° C. and 15 ° C. for 40 days, respectively, and mesophilic bacteria and coliform bacteria were detected and analyzed at intervals of 5 days, respectively. When the segmented ham was stored in a 10 ° C incubator for 40 days, mesophilic bacteria and E. coli were not detected in the product, and mesophilic bacteria and E. coli were also not detected when stored for 40 days in a 15 ° C incubator.

The microbial preservability analysis results are shown in Table 1 below. As shown in Table 1, the segmented ham manufactured by using the electromagnetic wave heating and continuous automatic starch feeder of the present invention was confirmed to be microbially safe at 10 ° C and 15 ° C for 40 days.

Claims (7)

A first step of heating the kneaded raw material so that the surface temperature of the dough is 30 to 99 캜;
A second step of topping a single sash with an automatic sagging feeder on the surface of the dough irradiated with electromagnetic waves in the first step, or forming multiple sagas into a sequential sagittal layer or mixed sagittal topping; And
A third step of heating and cooking the semi-finished product obtained through the second step at a temperature of 70 to 130 ° C based on the product center temperature to impart edibility;
≪ / RTI > The method according to claim 1,
In the first step, the raw material is a protein containing protein, and comprises at least one material selected from the group consisting of animal proteins derived from meat, algae or fish and vegetable proteins derived from cereals, Method of manufacturing cooked food. The method according to claim 1,
Wherein the first step and the second step are continuously performed. The method according to claim 1,
Wherein the second step is performed by using at least one of a liquid and a powder to fix the sour sprinkled in the second step. The method according to claim 1,
Wherein the heating cooking in the third step is a heating cooking using at least one of an oven, a fryer, a cooker, a far infrared ray, a smoke chamber, a steamer, and a heat source comprising retort. delete A cooked food produced by the method of any one of claims 1 to 5.

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