KR102013554B1 - Process for preparing HMR comprising chopped beef soup - Google Patents

Abstract

The present invention relates to a method for producing ready-to-cook foods including yukjangjang, and more particularly, to separately fill the pretreated solids and liquids, and to prevent precipitation of the components precipitated in the liquid components not dispersed during the manufacturing process. And at the same time it relates to a method for producing ready-to-cook food comprising yukjangjang so that quantitative weighing is possible to include a uniform component content in the product. According to the present invention, a standard for preparing instant cooked food is provided by a system for separately filling solids and liquids. In particular, it is possible to prevent the precipitation of the components precipitated in the liquid components not dispersed during the manufacturing process and at the same time capable of quantitative weighing, so that the product can be manufactured to contain a uniform component content, and the manufactured products contain homogeneous components and taste It is possible to increase the completeness of the product by keeping it uniform. Therefore, a defect or change in taste of the packaged product does not occur, thereby improving the product manufacturing process and increasing the production yield.

Description

Process for preparing HMR comprising chopped beef soup}

The present invention relates to a method for producing ready-to-cook foods including yukjangjang, and more particularly, to separately fill the pretreated solids and liquids, and to prevent precipitation of the components precipitated in the liquid components not dispersed during the manufacturing process. And at the same time it relates to a method for producing ready-to-cook food comprising yukjangjang so that quantitative weighing is possible to include a uniform component content in the product.

Early Home Meal Replacement (HMR), for example, kimchi fried rice, shrimp fried rice, seafood fried rice, etc. are mostly distributed in the frozen form, these frozen forms of home-made replacement food is published in Korea Patent Publication No. 2001- As described in 0100176, 2005-0101827, 2005-0119554, etc., there is a fundamental problem that the quality of freezer generation, etc., during distribution is reduced.

On the other hand, HMR products in the refrigerated form of rice is rapidly aging in the refrigerated storage (0 ~ 10 ℃) condition, the distribution period is 35 days, very short and the quality is easily degraded, the following problems occur during distribution . Appearance is when the outer paper outer wrapper is removed, the transparent sealing wrapper adheres to the contents and oil, which makes it look messy and greatly reduces appetite. There is no neat feeling when the package is removed, and the surface of rice grains is not glossy and unevenly loosened and unevenly lumped to reduce appetite. Elasticity, viscosity, adhesiveness, chewability, etc. are very low, and there is a problem of lowering texture and appetite.

Various techniques for supplementing the disadvantages of the HMR food as described above, excellent storage and storage, and easy cooking are proposed.

Korea Registration No. 10-0992861 (Registration date November 02, 2010) to prepare the main ingredients mixture by mixing the main ingredients pork ribs, carrots and top mushrooms by each material and each of the main ingredients prepared in the process And a step of preparing a sauce for steaming pork ribs separately, a step of mixing pork steaming sauce prepared separately with the cooked main ingredient mixture, a step of manufacturing pork ribs steaming, and filling the sealed steamed pork ribs container and A method of manufacturing instant steamed pork ribs, which can be stored at room temperature, is manufactured by degassing steamed pork ribs filled with a sealed container, sterilization process, and packaging process. In order to maintain the taste, nutrition, color, aroma, texture, and physical properties of food, 1309493 (registration date 11 September 2013), (a) steam temperature 150 ~ 4 At 00 ° C., cooking and first sterilizing with superheated steam for 5 minutes to 1 hour, and vacuum packing; And (b) super-high temperature non-heating secondary sterilization of the vacuum-packed food at 400 to 600 MPa for high pressure for 3 to 10 minutes. Implant preparation methods are disclosed. In addition, the Republic of Korea Registration No. 10-1490752 (registration date February 02, 2015) is a step of preparing a mixed material by mixing the rice composition, food ingredients and seasoning sauce containing rice, beef bones and water (S1) ; Preparing the food by sterilizing and cooking the mixed material with superheated steam for 2 to 20 minutes at an oven temperature of 150 to 350 ° C. and a steam temperature of 150 to 350 ° C. (S2); After cooling the food, filling the packaging container vacuum packaging (S3); And a method for sterilizing ultra-high pressure non-heating secondary sterilization (S4) for 1 to 10 minutes at 5,000 to 6,000 atm at 20 to 25 ° C. at 20 to 25 ° C ..

However, these methods have a problem that the process is complicated, in particular, the process efficiency is lowered, such as a consistent content of the product is not maintained.

Therefore, there is an urgent need to develop a method of manufacturing HMR products that can improve the quality of food while solving these manufacturing process problems.

Korea Patent Registration No. 10-0992861 (Registration date November 02, 2010) Korea Patent Registration No. 10-0992861 (Registration date November 02, 2010) Korea Patent Registration No. 10-1309493 (Registration date September 11, 2013) Korea Patent Registration No. 10-1490752 (Registration date February 02, 2015)

An object of the present invention is to improve the manufacturing process of the ready-to-cook food, to improve the process efficiency, after pre-treating the raw material in the processing line and separating the solid and broth portion separately to perform the filling process separately from the liquid portion, during the manufacturing process It is to improve the process efficiency and to improve the manufacturing efficiency of instant cooked food by preventing the precipitation of the components precipitated in the undispersed liquid components and at the same time enabling the quantitative weighing so that the product contains a uniform component content.

Therefore, the object of the present invention as described above

A first pretreatment step of pretreatment by washing and grinding the raw materials individually;

Uniformly mixing the raw materials pretreated by the process;

Adding purified water to the blended raw material to liquefy to obtain a liquid;

Separately, a second pretreatment step including a process of washing and slicing the raw material including a solid that is not ground to a predetermined size;

Mixing the solid that has passed through the second pretreatment step;

Filling and sealing the liquid and mixed solids obtained in the above step into separate packs via separate lines; And

High temperature sterilization of the packed packaging pack; it can be achieved by a method for producing an instant cooked food comprising a.

According to the present invention, a standard for preparing instant cooked food is provided by a system for separately filling solids and liquids. In particular, it is possible to prevent the precipitation of the components precipitated in the liquid components not dispersed during the manufacturing process and at the same time capable of quantitative weighing, so that the product can be manufactured to contain a uniform component content, and the manufactured products contain homogeneous components and taste It is possible to increase the completeness of the product by keeping it uniform. Therefore, a defect or change in taste of the packaged product does not occur, thereby improving the product manufacturing process and increasing the production yield.

1 is a manufacturing process chart of an instant cooked food according to the present invention.

The present invention is in one aspect

A first pretreatment step of pretreatment by washing and grinding the raw materials individually;

Uniformly mixing the raw materials pretreated by the process;

Adding purified water to the blended raw material to liquefy to obtain a liquid;

Separately, a second pretreatment step including a process of washing and slicing the raw material including a solid that is not ground to a predetermined size;

Mixing the solid that has passed through the second pretreatment step;

Filling and sealing the liquid and mixed solids obtained in the above step into separate packs via separate lines; And

It provides a method for producing an instant cooked food comprising a; sterilizing the packed packaging pack at high temperature.

In another aspect, the present invention,

Solid-liquid separation step of separating the solids by sieving the liquid material obtained in the liquefaction step; And

It provides a method for producing an instant cooked food, characterized in that it comprises a; adding the filtered solids to the solids subjected to the second pretreatment step.

In another further aspect of the present invention,

In the filling step, the stirring blades of the large-capacity mixer are rotated horizontally and at the same time, the air is injected upward through the air supply pipe installed at the bottom thereof, and the liquid is filled into the liquid filling machine.

Manufacturing a ready-to-cook food comprising the step of horizontally rotating the stirring blades of the liquid filling machine with the transferred liquid, and simultaneously injecting the air upward through an air supply pipe installed on the bottom thereof to fill the liquid. Provide a method.

In another aspect, the present invention,

The instant food provides a method for producing an instant cooked food, characterized in that yukgaejang, chueotang, galbi-tang, woogejitang or siraegi woojitang.

In the process of developing specialized foods that consumers favorite as instant cooked foods, the present inventors have diligently researched to develop a manufacturing standard in which individual ingredients and contents are uniformly contained in the packaged product and there is no variation in taste. By improving the processes, we wanted to take the product to a new level.

The method for producing the ready-to-cook food of the present invention is largely as shown in FIG. 1, the first pretreatment step, the compounding step, the liquefaction step, the solid-liquid separation step, the second pretreatment step, the mixing step, the post-treatment step, the solid subdivision step, and the filling. It may include a step, packaging step and sterile cooling step. Hereinafter, these individual processes are explained concretely.

The instant cooked food according to the present invention is not limited thereto, and examples thereof include Yukgaejang, chueotang, galbi tang, wujijitang, or shiragi wujitang.

a) first pretreatment step

The first pretreatment step is a step of pre-treatment by washing and pulverizing the raw materials individually, in this process performs a cloth treatment, such as sorting, washing, grinding, etc. The size of the particles to be crushed is about 30 to 100 mesh is suitable as the degree required for normal food. These raw materials may be used as it is powdered, minced garlic, green onions, red pepper powder, onions, loach. In particular, it is important to pretreat the loach to the extent that the bones are well ground and do not feel foreign body.

In the case of vegetable raw materials, it is recommended to use a process of minimizing damage to plant tissues when washing raw materials, as it may cause extract loss and major component content change due to washing. It is a good idea to clean and filter out foreign objects. If necessary, the washed material is preferably hot-air dried using a hot air dryer (VS-1202V5, Vision) for 24 to 72 hours at a temperature of 55 ~ 65 ℃.

b) compounding step

Subsequently, in the blending step, the raw materials pretreated by the above process are uniformly blended. Some pretreated raw materials are mixed evenly by using a mixer or blender to mix the seasoning evenly, and liquefied by adding a predetermined amount of liquid components such as purified water or herbal medicine broth.

c) solid-liquid separation step

The liquefied materials in the step is put into an extractor or mixer, to maintain a uniform stirring state, if necessary, the coarse particles are added to the second pretreated solids by filtering the filter medium.

Solid-liquid separation step of the solid-liquid separation step of separating the solids by sieving the liquid material obtained in the liquefaction step; And adding the filtered solids to the solids subjected to the second pretreatment step.

In this way, the coarse particles or well-precipitated material may interfere with the flow of the pipe or cause clogging of the liquid transfer pipe, and thus, it is necessary to remove the process obstacles in advance in order to perform a smooth process.

d) second pretreatment step

In this process, raw materials including solids that are not ground are subjected to pretreatment such as sorting, washing, and shredding. Such raw materials include ingredients such as siraegi, bog, radish, beef, ribs, chicken, duck, and the like. Vegetables that are not mainly crushed should be used in a regular size. After removing the hair, the chicken or duck is washed with running water, broken the spine to remove the suspended substances in the spinal cord, the fat of the neck and the muscles of the back muscles, and the blood from the broiler washer. Pretreatment

e) mixing step

Subsequently, the solids subjected to the second pretreatment step are mixed uniformly. If the material is a single material, this process can be omitted, but in the case of composite materials it is necessary to maintain a uniform mixing state.

f) post-processing steps

The materials mixed in the above step may be subjected to a post-treatment step, such as, after soaking, in a refrigerated state, for one day to soften the meat, if necessary.

g) solids Subdivision  step

Accurately weighing the content of solids contained in the product can provide a product with a uniform content. This process can be simplified by automatic filling and conveying through the conveyor belt.

h) Filling  step

In this step, the liquid and mixed solids obtained in the above step are filled and sealed in separate packs via separate lines.

If the liquid components are not evenly dispersed in nature, some components are precipitated, which may make it difficult to produce a uniform product. In order to prevent this, in the horizontal stirring process, the precipitation of the solid component may be accelerated by the centrifugal force, and thus, the treatment of vortex stirring or vertical stirring is necessary.

Therefore, the mixing tank needs to be equipped with vortex stirring or vertical stirring.

In order to achieve this, the liquid phase filling step is designed to rotate the plurality of stirring blades provided in the large-capacity mixer to form a vortex, and at the same time install a pipe with an air supply hole on the bottom to inject air upward through the liquid phase. The liquid filling machine is also equipped with a screw rotation and an air supply pipe while rotating the stirring blades to prevent precipitation of the transferred liquid material and simultaneously spraying air upward through the air supply pipe installed at the bottom. It is preferable to fill the liquid in.

In this case, the ingredients that can be precipitated in the liquid can be uniformly contained in the packaged product evenly to ensure the taste and manufacturing stability of the product.

h) sterilization step

Subsequently, the packed packaging pack is sterilized at a central temperature of 121 ° C. for at least 5 minutes and then cooled to prepare a room temperature storage product.

Subsequently, in accordance with the standards and specifications, the properties, foreign matters, moisture, bacteria count, E. coli, etc. are inspected and shipped only to suitable products.

According to the present invention, a liquid or a solid that requires a low temperature treatment may be freeze-treated as needed, and the liquid or solid may be freeze-treated and subdivided into liquid and then automatically filled.

< Example >

Hereinafter, the present invention is described in more detail by the following representative examples, but the present invention is not limited in any way by these examples. Each value is the mean ± standard deviation of three replicates.

Example  1: Preparation of Chueotang

The raw materials were individually washed and pulverized and pretreated. Vegetables were pretreated by removing invisible parts and impurities, and then compacted to a size of 1-2 cm. After removing the impurities, the loaves were ground and treated finely so that the bones were not visually observed. The dried radish was cut into lengths of 5 cm or less.

Ingredients other than dried radish were mixed in a mixer, prepared in a liquid state by adding purified water, and then packed into a packaging container, and dried radish was simultaneously filled through a feeder and then sealed. The packed packaging pack was autoclaved for 10 minutes at a central temperature of 121 ° C.

In the filling step, the stirring blades of the large-capacity mixer are rotated horizontally and at the same time, the air is injected upward through the air supply pipe installed at the bottom thereof to be transferred to the liquid filling machine, and the transferred liquid is horizontally stirred at the stirring blades of the liquid filling machine. While rotating, the liquid was filled in the state of injecting air upward through the air supply pipe installed at the bottom.

The ingredient contents (hereinafter, by weight) of the raw materials are as follows: purified water 59.5%, loach (domestic) 12%, dried radish (domestic) 7%, perilla powder 5%, broth 3%, soybean paste (soybean wheat) 3 %, Garlic 2%, Tofu (soybean) 2%, Red pepper powder 1.5%, Onion 1%, Green onion 1%, Sodium L-glutamate (flavor enhancer) 1%, Cheongyang pepper 1%, Nucleic acid eye (flavor enhancer) 0.5%, Black pepper 0.1%.

Example  2: Manufacture of Yukgaejang

In the same manner as in Example 1, the raw meat was removed from blood and the inedible portions of vegetables were removed, and then the raw meat, vegetables and subsidiary materials were boiled, and the meat and vegetables were subdivided and filled with purified water to prepare an instant cooking yukjangjang product.

The ingredients are as follows: 60.14% purified water, 10% beef (Korean beef), 10% taro stalk, 8% leek, 4% seasoned yukjang, 2% fern, 2% sweet potato stem, beef extract (soybean wheat) 1 %, Complex seasoning (beef) 1%, sodium L- glutamate (flavor enhancer) 1%, nucleic acid ide (flavor enhancer) 0.4%, refined salt 0.4%, black pepper 0.06%.

Example  3: Preparation of Galbi-tang

The ribs were cut to a suitable size in the same manner as in Example 1, the blood was removed, and then slightly boiled to remove grease. The ribs and subsidiary materials were mixed and boiled.

Ingredients of the ingredients are as follows: purified water 82.42%, beef ribs 13.33%, mixed soy sauce (soy sauce) 2.5%, pepper powder 0.05% 5'-ribonucleotide disodium (flavor enhancer) 0.03%, beef x 0.17%, beef bone concentrate 0.5%, refined salt 1%.

Example 4: lush  Produce

The materials were processed in the same manner as in Example 1, to prepare a rugged soup.

The ingredients are as follows: 58.6% purified water, 20% boiled beef (domestic), 10% beef (Korean beef), 2% soybean paste (soybean wheat), 2% perilla flour, 2% beef bone broth, 1% garlic 1%, Cheongyang red pepper 1%, red pepper powder 1%, complex seasoned foods (Beef) 0.6%, sodium L- glutamate (flavor enhancer) 0.4%, kochujang (wheat) 0.2%, refined salt 0.2%.

Test Example  1: sensory evaluation

Chueotang was cooked using the prepared instant cooked food according to Example 1 of the present invention and a comparative product (commercially available product) in the same amount.

A survey was conducted on 40 evaluators and scored on the texture, flavor, flavor and overall taste of respondents by a five-point comparison method.

Example 3 Comparative example Texture 4.32 ± 0.51 3.45 ± 1.13 zest 4.51 ± 0.67 3.32 ± 0.65 Umami 4.35 ± 0.43 3.47 ± 0.49 Overall preference 4.49 ± 0.65 3.42 ± 0.52

As a result, the product of the Example was very excellent in texture, taste and preference, the product of the Example showed a significantly superior result compared to the comparative example as a whole.

As a result of Table 1, it was confirmed that the products of the embodiments of the present invention are superior to the comparative products regardless of age group.

As described above, the present invention has proposed a standard for a method for producing ready-to-cook foods, and provides an opportunity for additional interest and roles of those in the manufacturing industry to lead the creation of jobs and well-being food culture. Provide electricity. Since social and cultural health-related issues continue to emerge in the present and future in mass media and the like, a variety of instant cooked foods are developed by the method according to the present invention, thereby pursuing diversity in terms of health food.

The preferred embodiments of the present invention have been described above with reference to the present invention, and the present invention is not limited to these embodiments, and those skilled in the art through the above embodiments do not depart from the gist of the present invention. It can be implemented with various changes in a range.

Claims (4)

In the method for producing an instant cooked food,
A first pretreatment step of pretreatment by washing and grinding the raw materials individually;
Uniformly mixing the raw materials pretreated by the process;
Adding purified water to the blended raw material to liquefy to obtain a liquid;
Separately, a second pretreatment step including a process of washing and slicing the raw material including a solid that is not ground to a predetermined size;
Mixing the solid that has passed through the second pretreatment step;
Filling and sealing the liquid and mixed solids obtained in the above step into separate packs via separate lines; And
It comprises a; high temperature sterilization of the packed pack;
In the filling step, the stirring blades of the large-capacity mixer are rotated horizontally and at the same time, the air is injected upward through the air supply pipe installed at the bottom thereof, and the liquid is filled into the liquid filling machine.
And rotating the stirring blades of the liquid filling machine horizontally while transporting the transferred liquid filling the liquid by injecting the air upward through an air supply pipe installed at the bottom thereof.
The instant food is a method of producing an instant cooked food, characterized in that yukgaejang, chueotang, galbi tang, ugge tang or siraegi ugge tang. The method according to claim 1, further
Solid-liquid separation step of separating the solids by sieving the liquid material obtained in the liquefaction step; And
Adding the separated solids to the solids subjected to the second pretreatment step. delete delete

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