KR102061783B1 - Manufacturing method for instant cooking foods and instant cooking foods manufactured by using thereof - Google Patents

Abstract

The present invention relates to an instant food and a method for manufacturing the instant food. Specifically, the present invention relates to a method for manufacturing an instant food containing fat-soluble broth, and an instant food manufactured by using the method, wherein the manufacturing method, when manufacturing the instant food containing oil in the broth, separates water-soluble broth and the fat-soluble broth by primary cooling, secondarily cools the separated fat-soluble broth in the form of a cube, and inserts the fat-soluble broth cube separately in a package, thereby separating the oil from the broth when manufacturing the instant food containing oil in the broth, so that the oil is uniformly added when filling a product, and the oil is prevented from adhering to a manufacturing facility.

Description

Manufacture method of instant cooked food containing fat-soluble broth and instant cooked food prepared using the same {manufacturing method for instant cooked foods and instant cooked foods produced by USING THEREOF}

The present invention relates to a method for preparing an instant cooked food and an instant cooked food. Specifically, when preparing an instant cooked product containing oil in a broth, the water-soluble broth and the fat-soluble broth are first cooled and separated, and then the separated fat-soluble broth is cubed. After cooling it in the form of secondary, insert the oil-soluble broth in the form of cube into the packaging separately when packaging, so that the oil is separated from the broth when preparing the instant cooked product containing oil in the broth, and the oil is uniformly added when filling the product. It relates to an instant cooked food production method containing a fat-soluble broth to prevent the oil from adhering to the manufacturing facility and an instant cooked food prepared using the same.

In recent years, with the development of the industry and the changes of the times, there is an increasing tendency to pursue the simplification of dietary life in an effort to reduce household labor caused by double income. Therefore, the preference for food that can be cooked easily and with short time and less effort than food that has to be cooked for a lot of time and effort is also increasing, and instant foods are overflowing. Compared to Western cuisine, Korean cuisine has developed the hot and humid recipes such as soup and soup, so the type of soup is a representative food that must be accompanied with rice when eating.

For this reason, most of the ready-to-eat foods are mainly made of domestic products such as seaweed soup, miso soup, bog soup and yukjangjang.

One example of instant foods is home meal replacement (HMR), and initially, kimchi fried rice, shrimp fried rice and seafood fried rice are mostly distributed in frozen form. There is a fundamental problem that the quality of the occurrence, such as deterioration.

On the other hand, refrigerated home-based alternative foods have a problem that the aging of the rice proceeds rapidly in the refrigerated storage (0 ~ 10 ℃) condition, the shelf life is very short and the quality is easily degraded to 35 days. Occurs.

Appearance is cluttered with the contents and oil on the packaging, which greatly reduces the appetite, there is no neat feeling when removing the package, and if the grain contains rice, the surface is not glossy and unevenly loosened unevenly lumped In the heating and ingestion process, it is ingested after cooking for 1 minute in a microwave oven 700W, but the gloss, elasticity, viscosity, stickiness, chewability, etc. of the rice grains are very degraded, thereby lowering the texture and appetite.

In order to solve this problem, there is disclosed a method for producing an instant cooked food including a Korean dog No. 10-2013554 Yukgaejang.

The method for manufacturing an instant cooked food including the yukgaejang may include a first pretreatment step of pre-treating the raw materials individually by washing and pulverizing as shown in FIG. 1; 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 a high temperature sterilization of the packed packing pack; wherein the filling step includes horizontally rotating the stirring blades of the large-capacity mixer and simultaneously spraying the air upward through the air supply pipe installed at the bottom thereof to transfer the liquid to the liquid filling machine. And rotating the stirring blades of the liquid filling machine horizontally with the transferred liquid and simultaneously injecting the air upward through the air supply pipe installed on the bottom thereof to fill the liquid. The instant food includes yukjangjang, chueotang , Ribs soup, rugged soup or siregi soup.

However, this conventional manufacturing method includes the oil (pepper oil, sesame oil, perilla oil, etc.) added to the broth separately from the oil from the raw material, and the broth containing the oil in the filling step, that is, fat-soluble broth, Separated, and thus can not evenly fill the broth containing fat-soluble broth, there is a problem that the pipeline is blocked by the oil during the filling process or the manufacturing equipment is contaminated.

Domestic Patent No. 10-2013554

The present invention is to solve the problems as described above, when manufacturing an instant cooking product containing oil in the broth to separate the water-soluble broth and fat-soluble broth after the first cooling and then separated the fat-soluble broth in the form of a cube secondary cooling In the next packaging, the oil-based broth in the form of cubes is inserted into a separate package so that the ready-to-cook product containing oil in the broth is separated from the broth so that the oil is uniformly added to the product and the oil is attached to the manufacturing equipment. It is an object of the present invention to provide a method for preparing instant cooked food containing fat-soluble broth and an instant cooked food prepared using the same.

Features of the present invention for achieving the above object,

A main material preparation step of trimming, washing, cutting, and preparing the main material; A broth preparation step of preparing the broth by putting the main ingredients in a pot and boiling, then picking out the main ingredients and cooling them; A broth completion step of adding broth as a subsidiary ingredient to the broth and boiling to complete the broth; A fat-soluble broth separation process of primary cooling the finished broth with a cooler to separate the water-soluble broth and the fat-soluble broth from the broth; Filling the separated fat-soluble broth into a tray having a separating jaw in a lattice form, and then passing the tray through a quench tunnel to produce a cube-shaped fat-soluble broth; A second refrigeration step of storing the cube-shaped fat-soluble broth in a freezer to increase the strength by performing secondary freezing; And a packaging process of completing the product by sealing the main material, the water-soluble broth and the fat-soluble broth in the form of frozen cubes in a wrapping paper.

Here, the instant cooked food is any one selected from broiled chicken broth, cold noodle broth, chicken broth, naetangtang, beef soup.

Here, the method for producing an instant cooked food containing the fat-soluble broth is circulated by freezing or refrigerating the finished product.

Here, the cooler circulates a refrigerant inside the container to cool the broth.

Here, the quench tunnel is passed for 2 to 5 minutes at -30 to -50 ° C temperature conditions.

Here, the freezer is frozen for 10 to 20 minutes at -40 ~ -60 ℃ temperature conditions.

Another feature of the invention,

Characterized by the instant cooked food prepared by the instant cooked food preparation method containing the fat-soluble broth.

According to the instant cooking food manufacturing method containing the fat-soluble broth of the present invention configured as described above and the instant cooking food prepared using the same, the first cooling of the water-soluble broth and fat-soluble broth when preparing the instant cooked product containing oil in the broth After separating and then cooling the separated fat-soluble broth in the form of cubes, and inserting the oil-soluble broth in the form of a cube into a separate packaging for packaging, the oil is separated from the broth when the instant cooking product containing oil in the broth is manufactured. When filling, the oil may be uniformly added to provide a uniform taste, and the oil may be prevented from adhering to the manufacturing facility, thereby shortening the cleaning or maintenance time, thereby increasing manufacturing efficiency.

1 is a process chart for explaining a method for producing an instant cooked food including a conventional yukgaejang.
Figure 2 is a process chart for explaining a method for producing an instant cooked food containing fat-soluble broth according to the present invention.
Figure 3 is a schematic diagram schematically showing the manufacturing equipment according to the instant cooking food preparation method containing fat-soluble broth according to the present invention.

Hereinafter, a method for preparing an instant cooked food containing fat-soluble broth according to the present invention will be described in detail with reference to the accompanying drawings.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. Terms to be described later are terms defined in consideration of functions in the present invention, and may be changed according to intentions or customs of users or operators. Therefore, the definition should be made based on the contents throughout the specification.

2 is a process chart for explaining a method for producing an instant cooked food containing fat-soluble broth according to the present invention, Figure 3 is a schematic diagram showing a manufacturing facility according to the method for producing an instant cooked food containing fat-soluble broth according to the present invention. to be.

2 to 3, an instant cooked food preparation method containing fat-soluble broth according to the present invention includes a main material preparation step (S10), a broth preparation step (S20), a broth completion step (S30), and a fat-soluble broth It consists of a separation process (S40), a 1st freezing process (S50), a 2nd freezing process (S60), and a packaging process (S70).

<< main material preparation process-S10 >>

First, the meat, such as beef, chicken, and intestine, and the main ingredients such as radishes, green onions, onions, garlic, ginger, pepper, fern, taro, etc. are trimmed and washed, cut to a reference size and prepared according to the content.

<< meat preparation process -S20 >>

When the preparation of the main ingredients is completed, a predetermined amount of purified water is added to the pot 10, and then the main ingredients are put in the cooking order and boiled according to the cooking time.

And, when all the main ingredients are ripe, take out the main ingredients, cool them to room temperature, filter out foreign substances using a cotton cloth or strainer, and prepare the broth.

At this time, it is preferable to remove the foreign substances such as oil and bubbles appearing in the broth.

In addition, the blood of the meat is removed, and then boiled first to remove impurities and may be added.

In addition, it is preferable to subdivide the extracted main material in accordance with the determination for each material and to store it in the refrigerator or freezing.

<< broth completion step -S30 >>

When the preparation of the broth is completed, put the seasonings (chili powder, red pepper seeds, spices, oil, seasonings, etc.) as a subsidiary ingredient in the broth remaining in the pot 10 to complete the broth.

At this time, the subsidiary material which is not dissolved in water in the subsidiary material is preferably put in a cotton cloth and boiled, and when the broth is completed, the cotton cloth is taken out and discharged.

In addition, the broth may be completed by directly injecting the submaterial directly into the purified water without adding the submaterial to the broth made by boiling the main material.

<< fat-soluble broth separation process -S40 >>

When the broth is completed, the finished broth is discharged from the pot 10 and put into the cooler 20 to cool first.

Then, as the broth is cooled, the soluble broth and the fat-soluble broth are separated from the broth by the specific gravity difference, that is, the oily oil rises.

When cooling is complete, remove the fat-soluble broth and store the fat-soluble broth separately.

At this time, the cooler circulates a coolant such as tap water and brine to cool the broth.

In addition, it is preferable to store the water soluble broth in a separate refrigeration facility.

<< 1st freezing process -S50 >>

Then, in order to make the separated fat-soluble broth into a cube form, the tray 30 is formed with a separation jaw 31 in a lattice form, and the tray 30 filled with fat-soluble broth is passed through a quench tunnel 40 to form a cube. Cool in form.

At this time, the quench tunnel 40 is passed for 2 to 5 minutes at -30 ~ -50 ℃ temperature conditions, the frozen fat-soluble broth is easily discharged to the tray 30, the bottom of the tray 30 to prevent contamination It is desirable to install a heritage site.

<< 2nd freezing process -S60 >>

Subsequently, the tray 30 having passed through the quench tunnel 40 is stored in the freezer 50 to secondarily freeze the fat-soluble broth in the form of a cube to increase strength.

At this time, the freezer 50 is frozen for 10 to 20 minutes at a temperature condition of -40 ~ -60 ℃, if necessary to separate the cube-soluble fat-soluble broth from the tray (30).

In addition, the fat-soluble broth may be separated from the tray 30 so as to shorten the manufacturing time, and may be stored and used in the freezer 50 separately.

<< packing process-S70 >>

Thereafter, the stored main material and the water-soluble broth and the fat-soluble broth in the form of frozen cubes are put into the wrapping paper through the automation facility 60 to seal the finished product.

The finished product is then frozen or refrigerated for distribution.

The ready-to-cook food prepared by the above production method includes broiler chicken, cold noodle broth, chicken broth, visceral soup, beef soup, and the like.

As those skilled in the art would realize, the described embodiments may be modified in various ways, all without departing from the spirit or scope of the present invention. It is to be understood, however, that the invention is not limited to the specific forms referred to in the description, but rather includes all modifications, equivalents, and substitutes within the spirit and scope of the invention as defined by the appended claims. Should be.

10: pot 20: cooler
30 tray 40 quench tunnel
50: freezer 60: automated equipment

Claims (7)

A main material preparation step of cleaning, washing, cutting, and preparing the main material;
Putting the main ingredients into a pot and boiling, taking out the main ingredients to cool them, and filtering the foreign substances to prepare the broth;
A broth completion step of adding broth as a subsidiary ingredient to the broth and boiling to complete the broth;
A fat-soluble broth separation process of primary cooling the finished broth with a cooler to separate the water-soluble broth and the fat-soluble broth from the broth;
Filling the separated fat-soluble broth into a tray having a separating jaw in a lattice form, and then passing the tray through a quench tunnel to produce a cube-soluble fat-soluble broth;
A second refrigeration step of storing the cube-shaped fat-soluble broth in a freezer to increase the strength by performing secondary freezing; And
A method for producing instant cooked foods containing fat-soluble broth, comprising a main process, a water-soluble broth and a frozen cube-shaped fat-soluble broth in a wrapping paper to seal the finished product. The method of claim 1,
The instant cooked food,
Method for producing instant cooked food containing fat-soluble broth, characterized in that any one selected from broiled chicken broth, cold noodles broth, chicken broth, naejangtang, beef soup. The method of claim 1,
The instant cooking food production method containing the fat-soluble broth,
A method for producing an instant cooked food containing fat-soluble broth, characterized in that the finished product is frozen or refrigerated for distribution. The method of claim 1,
The cooler,
A method for producing an instant cooked food containing fat-soluble broth, wherein the broth is cooled by circulating a refrigerant inside the container. The method of claim 1,
The quench tunnel,
Method for producing an instant cooked food containing fat-soluble broth, characterized in that passed for 2 to 5 minutes at -30 ~ -50 ℃ temperature conditions. The method of claim 1,
The freezer,
Method for producing an instant cooked food containing fat-soluble broth, characterized in that frozen for 10 to 20 minutes at -40 ~ -60 ℃ temperature conditions. Instant cooked food prepared by the instant cooked food manufacturing method containing the fat-soluble broth of claim 1.

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