KR102351047B1 - Method for preparing frozen food with stabilized sauce coating - Google Patents

Abstract

The present invention relates to a method for producing a frozen food having a stabilized sauce coating, and more particularly, the method comprising: (a) rapidly freezing an edible material at a temperature of -50°C to -60°C to obtain a core material; (b) rotating (tumbling) at a temperature of -50°C to -60°C on the core material obtained in step (a) and spraying the source in a vacuum state; and (c) spraying liquid nitrogen, wherein steps (b) and (c) are repeated so that the source coating rate is 35% (v/v) to 45% (v/v) relative to the volume of the core material. It relates to a method for producing frozen food in which the source coating is stabilized, characterized in that
According to the method for manufacturing frozen food of the present invention, it is possible to manufacture frozen food in which the sauce coating is stabilized even during storage and cooking, and the sensory realization of the finally prepared food is excellent.

Description

Method for preparing frozen food with stabilized sauce coating {Method for preparing frozen food with stabilized sauce coating}

The present invention relates to a method for producing a frozen food having a stabilized sauce coating, comprising the steps of: (a) rapidly freezing an edible material at a temperature of -50°C to -60°C to obtain a core material; (b) rotating (tumbling) at a temperature of -50°C to -60°C on the core material obtained in step (a) and spraying the source in a vacuum state; and (c) spraying liquid nitrogen, wherein steps (b) and (c) are repeated so that the source coating rate is 35% (v/v) to 45% (v/v) relative to the volume of the core material. It relates to a method for producing frozen food in which the source coating is stabilized, characterized in that

Modern people are using a variety of ready-to-cook foods due to their busy lifestyles and the culture of pursuing simple and quick things. Even with side dishes and processed meat products, the types of ready-to-cook foods are becoming more and more diverse, and a large number of ready-to-cook foods are usually eaten together with various sauces tailored to the tastes of consumers. In most products, producers provide a separate sauce pouch together, and the buyer opens the sauce pouch before or during heating of the instant food and cooks the food by sprinkling the sauce, or pouring the sauce and serving the food after heating. will eat If the separately enclosed sauce is added before or during heating, the intended sensory may not be realized depending on the cooking method of the cook. In particular, when using a microwave oven, the viscosity or physical properties of the sauce do not match the cooking time of the main material, causing problems such as changing the sauce or even burning it. In the case of sprinkling the sauce after heating, there is an aspect in which it is difficult to express enough sensory that the taste of the sauce does not sufficiently permeate the ingredients.

In general, most of the frozen/refrigerated ready-to-cook foods are in a state that can be consumed by heating them using a microwave oven. A microwave oven is a cooking appliance that heats food with high frequency (microwave), and uses what molecules in a high frequency electric field vibrate violently to generate heat.

For foods that do not provide the sauce separately in the pouch, but together with the main ingredients, in the existing 'Korea Patent 10-1055112', the sauce for rice bowl is made into blocks on frozen rice, then frozen, placed on top, and packaged together. A frozen food that can be eaten by microwave cooking has been disclosed. In this type of frozen food, the sauce is excessively permeated into the rice located at the top during microwave cooking, while the taste of the sauce is relatively difficult to work with the rice located at the bottom. There is a problem that it is difficult to apply to fried dishes such as fried rice and fried noodles, meat dishes cooked with sauce, or vegetable dishes.

Also, among existing ready-to-cook foods, if the sauce is directly applied to the main ingredient and served in a semi-cooked state by heating, the sauce is not fixed to the main ingredient during storage and transport, and the product may be separated as a whole, and consumers use a microwave oven. Therefore, there was a problem in that the cooking effect was inferior, such as when the food was heat-treated, the outer surface was dry and burned, but the inner contents were not cooked well.

(Prior Document 1) Korean Patent No. 10-1055112

Accordingly, the present inventors developed a method for preparing frozen food in which the sauce coating is stabilized during storage and cooking, and confirmed that the sensory realization of the food prepared by the method is excellent, thereby completing the present invention.

Accordingly, an object of the present invention is to obtain a core material by rapidly freezing the edible material at a temperature of -50 ℃ to -60 ℃ (a);

(b) rotating (tumbling) at a temperature of -50°C to -60°C on the core material obtained in step (a) and spraying the source in a vacuum state; and

(c) spraying liquid nitrogen

Including, wherein the steps (b) and (c) are source coating stabilized, characterized in that repeating so that the source coating rate is 35% (v / v) to 45% (v / v) relative to the volume of the core material To provide a method for manufacturing frozen food.

In order to achieve the above object, the present invention comprises the steps of: (a) rapidly freezing the edible material at a temperature of -50 ℃ to -60 ℃ to obtain a core material;

(b) rotating (tumbling) at a temperature of -50°C to -60°C on the core material obtained in step (a) and spraying the source in a vacuum state; and

(c) spraying liquid nitrogen

Including, wherein the steps (b) and (c) are source coating stabilized, characterized in that repeating so that the source coating rate is 35% (v / v) to 45% (v / v) relative to the volume of the core material A method for manufacturing frozen food is provided.

Hereinafter, the present invention will be described in detail.

The step (a) is a step of rapidly freezing the edible material at a temperature of -50°C to -60°C to obtain a core material. Ice of moisture distributed in the frozen core material by minimizing the latent heat phase A major process that determines the characteristics of maintaining excellent organoleptic quality during food restoration by the cooking process by forming the size of crystals (ice crystals) at a fine level and uniformly distributing the ice crystals between the tissue gaps constituting the food. to be. In the step (a), the core material is combined with the source applied in the step to be described later and is important to the cooking characteristics when provided as a final product. It provides an advantage in that it solves the problem of existing products that are not ripe.

The 'rapid freezing' refers to a freezing method that allows the temperature range of -1°C to 5°C, which is the maximum ice crystal formation zone, to pass within a short time when the temperature of food materials is reduced by freezing. In general, frozen quality is greatly affected by freezing temperature and freezing speed, and a gentle freezing speed increases the size of ice crystals and causes deterioration of quality such as tissue destruction. It is very important to control this. However, simply speeding up the freezing speed causes a large temperature difference between the outside and inside of the food, resulting in changes in the pH of food ingredients in the food, salt discharge and non-uniform distribution outside of breakfast ingredients, protein denaturation, and collapse of colloidal tissue inside the food. It can cause structural changes such as mechanical destruction or the collapse of cellular tissue even outside of food.

The rapid freezing of the present invention is characterized in that it is preferably carried out at a temperature of -50 ℃ to -60 ℃. Specifically, -50, -50.5, -51, -51.5, -52, -52.5, -53, -53.5, -54, -54.5, -55, -55.5, -56, -56.5, -57, -57.5, It may be -58, -58.5, -59, -59.5, -60 °C, and if within -50 °C to -60 °C, it is not limited to the above values. If the temperature is below -70°C, the ambient temperature of the core material becomes too low, so that it is not frozen after the sauce is applied (attached) during the source coating in the step to be described later, but is already frozen in a powder state and attached to the core material. Therefore, the desired uniform coating is not achieved. If the temperature is higher than -50℃, it affects the storage, thawing and cooking properties of the material, causing dripping and sensory deterioration due to tissue destruction.

The rapid freezing of the present invention may be preferably made for 10 to 100 minutes, and more preferably, may be made for 20 to 40 minutes. If the freezing time is shorter than 10 minutes, the temperature inside the material does not drop sufficiently, and if it is longer than 100 minutes, there is a problem in that the sensory function is lowered when the product is thawed.

The food material rapidly frozen in step (a) is not particularly limited as long as it is known as a food material in the art, including meat, vegetables (vegetables), noodles, bread, seafood, etc., and the food material is It may be in a raw state or in a heated and cooked state.

Preferably, the food material may be cooked by heating, and may be prepared by a blanching or baking method. The blanching means blanching the material in a liquid such as hot water or oil, and is usually performed at 95°C to 100°C. The baking refers to cooking food ingredients with dry heat of about 100° C. to 300° C. in an oven, and may be performed by creating an environment with a certain range of humidity (steam).

Step (b) is a step of tumbling the core material obtained in step (a) at a temperature of -50°C to -60°C and spraying the source in a vacuum. attached to the core material.

The step (b) is characterized in that the source is sprayed in a vacuum at a temperature of -50°C to -60°C, and in this process, a tumbling or vibration operation is simultaneously performed so that the source is uniformly applied to the core material do.

The temperature for performing step (b) is characterized in that it is in the range of -50 ℃ to -60 ℃, specifically, -50, -50.5, -51, -51.5, -52, -52.5, -53, -53.5, It may be -54, -54.5, -55, -55.5, -56, -56.5, -57, -57.5, -58, -58.5, -59, -59.5, -60 °C, and -50 °C to -60 °C. If it is within, it is not limited to the above numerical value. If the temperature is below -70°C, the sauce is sprayed in a powdered state, rather than being coated with (adhering) the sauce to the core material, so that the desired uniform coating is not achieved. When the temperature is -50°C or higher, the coating efficiency is lowered because it cannot be attached and fixed to the core material immediately after the source is sprayed.

The vacuum refers to a state in which gas is completely removed and substances are not present, and in the present invention, it is a concept including a low pressure state of about 1/1000 mmHg or less. If the step (b) is not performed in a vacuum state, the loss rate of the core material and the source increases.

The rotational speed is that a person skilled in the art can determine an appropriate rotational speed at which the source can be uniformly applied according to the volume of the core material. it is preferable

In general, it can be rotated at a speed of 1 second / 1 cycle to 20 seconds / 1 cycle, and preferably rotated at a speed of 2 seconds / 1 cycle to 10 seconds / 1 cycle. If the rotation speed is slower than 20 sec/1 cycle, the source acts as a cross-linking agent and the core materials agglomerate into one mass. Process efficiency is reduced.

The 'sauce' refers to a thick liquid served to enhance the taste of food, and if it is known as a sauce in the art, such as soy sauce, garlic sauce, cream sauce, chili sauce, the type is It is not particularly limited.

The viscosity of the source injected in the step (b) is characterized in that it is 10 dPa·s to 35 dPa·s, and more preferably, it may have a viscosity of 15 dPa·s to 30 dPa·s. When the sauce viscosity is higher than 35dPa·s, the injection pressure of the sauce must be very high. In this case, the core material such as vegetables with relatively weak hardness can be physically damaged by the injection pressure. non-uniformity occurs. If the source viscosity is lower than 10dPa·s, the source is too thin to be used in this process, and the source cannot be immediately adsorbed and fixed on the surface of the core material in a stable state, and it flows down momentarily, which may cause unevenness of the source coating.

The source sugar content (Brix) is preferably 15 to 35 brix, more preferably 20 to 30 brix. When the sugar content of the sauce is higher than 35 brix, the core materials and the sauce agglomerate during the rotation process. .

The source salinity is characterized in that 0.1% (w / w) to 50% (w / w), preferably one having a salinity of 1% (w / w) to 35% (w / w) have. In general, when the salinity of the sauce is higher than 1.5%, thawing occurs rapidly after coating the sauce, so that the quality cannot be maintained uniformly during the manufacturing process, storage and transport process. The present invention is characterized in that it provides a method for preparing frozen food with a stabilized sauce coating, in which quality can be maintained even for sauces with high salinity up to about 50% (w/w).

The temperature of the source may be preferably sprayed at a temperature of 0 °C to 5 °C, and most preferably at a temperature of 0 °C to 3 °C. In the case of spraying a source with a temperature higher than 5° C., the source coating rate for the core material is lowered due to a deviation from the ambient temperature at which the source is sprayed. A source with a temperature lower than 0°C becomes unsuitable for spraying because the source itself freezes.

Step (c) is a step of spraying liquid nitrogen, and after spraying the source in step (b), liquid nitrogen is sprayed to fix the source attached to the core material in a stable state.

The liquid nitrogen injection time may be 1 second to 10 seconds, preferably 2 to 4 seconds. If the liquid nitrogen injection time is 10 seconds or more, the process cost is increased compared to the efficiency, and if the liquid nitrogen injection time is less than 1 second, it is difficult to obtain sufficient source stabilization and fixing effect.

The liquid nitrogen injection pressure is 0.1 to 10 bar, specifically, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 , 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3 , 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8 , 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2, 9.3 , 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, may be 10.0 bar, if within 0.1 to 10 bar is not limited to the above value. If the liquid nitrogen injection pressure is high compared to the strength of the core material and the source properties, it may cause uneven distribution, cracking and destruction of the core material and the source layer coated on the core material. If the injection pressure is low, it is difficult to give a sufficient fixing effect to the source layer.

Steps (b) and (c) are characterized in that the source coating rate is repeated such that the core material volume is 35% (v/v) to 45% (v/v) relative to the volume, and most preferably, the coating rate is 37 It may be about % (v/v) to 43% (v/v).

Source injection time, injection frequency, injection pressure, etc. for implementing the source coating rate can be determined by those skilled in the art according to physical properties such as viscosity and salinity of the source used. Typically, the source injection time may be 1 second to 10 seconds, preferably 2 seconds to 5 seconds. In addition, the number of injections of the source may be usually 10 to 50 times, preferably 25 to 35 times.

The source injection pressure is 0.1 to 10 bar, specifically, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2, 9.3, It may be 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10.0 bar, and is not limited to the above values if it is within 0.1 to 10 bar. If the source injection pressure is high compared to the strength of the core material and the source characteristics, it may cause cracking and destruction of the core material and may result in uneven coating of the source. indicates a decrease in

The frozen food manufacturing method of the present invention comprising the steps (a), (b) and (c) described above may further include a glazing step of cooling by spraying water.

The glazing refers to an operation of generating a thin layer of ice (glaz) by providing moisture to the outside of the sauce coating for the source-coated food prepared through steps (b) and (c) and re-freezing it. The glazing operation in the present invention provides the advantage of enhancing sauce stabilization when applying a high salt sauce. In addition, the ice thin film produced through the glazing operation blocks air contact to prevent surface drying, and prevents oxidation of lipids, thereby providing advantages in sensory preservation such as taste and odor. In addition, in the present invention, when a cooking means using microwaves, such as a microwave oven, is used, it is possible to provide a cooking advantage.

The glazing is characterized in that the glazing rate is repeated such that the glazing rate is 35% (v/v) to 45% (v/v) relative to the volume of the core material, and preferably the glazing rate is 37% (v/v) to 43% It may be to make it (v/v).

The above-described method for preparing a frozen food of the present invention provides a cooking advantage, particularly in a frozen food for microwave cooking. The occurrence of drip phenomenon during thawing and cooking (the phenomenon of water flowing due to the destruction of the cell tissue of food) and sensory deterioration caused by this phenomenon are remarkably small. In addition, with respect to the ingredients of various composition constituting the final product, the taste of the sauce is evenly absorbed when the product is cooked.

Using the manufacturing method of the present invention, when ingredients coated with different sauces are packaged and provided as a single dish, frozen food in which the unique taste of each sauce is harmonized can be manufactured. This is because in an embodiment of the present invention, when producing rosé seafood pasta, the pasta is coated with a cream sauce and the seafood is coated with chili sauce, so that no reaction between the sauces occurs during storage, so that the quality is maintained, and the ingredients are mixed during cooking Therefore, it can be confirmed from the fact that frozen food with excellent sensory such as color, taste, texture, and odor is manufactured.

According to the method for manufacturing frozen food of the present invention, it is possible to manufacture frozen food in which the sauce coating is stabilized even during storage and cooking, and the sensory realization of the finally prepared food is excellent.

1 shows the cream sauce coating results for each material (green beans, onion and cauliflower) in the two-step frozen food manufacturing process of the present invention.
2 shows the results of measuring the storage and thawing characteristics for each detailed condition of the glazing process.

Hereinafter, the present invention will be described in detail.

However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

<Example 1>

Establishment of special process for frozen food with sauce

<1-1> Establishment of two-step rapid freezing process

The freezing process under various conditions was established as follows, and storage and thawing characteristics and cooking characteristics of the final product were evaluated. In order to evaluate the cooking characteristics, the sensory evaluation was performed by putting the manufacturing result in a microwave oven container and then microwave-cooking it at 700 W for 4 minutes and 30 seconds.

Comparative Example 1

Vegetables (broccoli, onion, red bell pepper, etc. after washing) are steamed and grilled at 160℃ in cream, chili, seafood bowl. After cooking with the sauce for 30 seconds, it was immediately frozen in a liquid nitrogen freezer (LN2-Freezer, TERBOVEN _ COATING TUMBLER) whose internal temperature was set to -50℃.

Comparative Example 2

Boil vegetables (after washing broccoli, onion, red bell pepper, etc.) for 60 seconds in a steam + grill combination at 160°C, then immediately put in a coating tumbler (TERBOVEN _ COATING TUMBLER) whose internal temperature is set to -50°C, and cream at ultra-low temperature. , chili, seafood bowl The sauce was coated. The source was cryogenically coated in such a way that the material was rotated and stirred in the coating tumbler and at the same time the source and liquid nitrogen were alternately sprayed 30 times.

Experimental Examples 1 to 3 and Comparative Examples 3 to 7

Vegetables (after washing broccoli, onion, red bell pepper, etc.) were boiled for 30 seconds in a steam + grill combination at 160 ° C., and then quickly frozen (30 minutes) first in a liquid nitrogen freezer (LN2-Freezer). The first quick-frozen materials were put in a coating tumbler, and a second cryogenic source coating process was performed. While rotating the ingredients, the sauce was cryogenically coated by spraying cream, chili, seafood bowl sauce, and liquid nitrogen alternately 30 times.

As a result of the experiment, the two-step refrigeration process of the present invention provides superior quality in storage and thawing characteristics and cooking characteristics of the final product, compared to the case where only the first rapid freezing is performed or the case of only performing the second ultra-low temperature sauce coating. appeared to do In addition, as a result of comparing the source coating rate in each comparative example and experimental example, it was found that the quality implementation was sensitively affected by the temperature change. Through the above results, it was shown that the two-step refrigeration process of the present invention is preferably performed at -50°C to -60°C at each step.

<1-2> Evaluation of the influence of source properties

Physical properties such as brix, viscosity, salinity, and temperature of the sauce and the resulting ease of freezing spraying, coating rate, and sensory properties during cooking were measured.

Vegetables (after washing broccoli, onion, red bell pepper, etc.) were boiled at 160° C. for 30 seconds, and then quickly frozen first in a liquid nitrogen freezer (LN2-Freezer) set at -50° C. The first quick-frozen materials were put in a coating tumbler set at -50°C, and a second cryogenic source coating process was performed. While rotating the ingredients, the sauce was cryogenically coated by spraying cream, chili, seafood bowl sauce, and liquid nitrogen alternately 30 times. In order to evaluate the cooking characteristics, sensory evaluation was performed after microwave cooking at 700W for 4 minutes and 30 seconds.

<1-3> Establishment of source coating parameters

The influence of parameters such as the rotation speed of the main material (raw material), the source coating rate (including the source injection time, the coating time, the number of times of source injection and nitrogen purge, etc.), and the source input temperature were confirmed. Green beans and cauliflower were boiled at 160° C. for 30 seconds and then cooled for 20 minutes to prepare a temperature of -40° C. Onions were prepared uncooked after washing. The prepared materials were first rapidly frozen (30 minutes) in a liquid nitrogen freezer (LN2-Freezer) with an internal temperature of -50°C. The first quick-frozen materials were put in a coating tumbler set at -50°C, and a second cryogenic source coating process was performed. The source was cryogenically coated by rotating the materials for each condition and spraying the source and liquid nitrogen alternately at the same time. In order to evaluate the cooking characteristics, sensory evaluation was performed after microwave cooking at 700W for 4 minutes and 30 seconds.

<1-4> Establishment of raw material size parameter

Green beans and cauliflower were boiled at 160° C. for 30 seconds and then cooled for 20 minutes to prepare a temperature of -40° C. Onions were prepared uncooked after washing. The prepared materials were first rapidly frozen (30 minutes) in a liquid nitrogen freezer (LN2-Freezer) with an internal temperature of -50°C. The first quick-frozen materials were put in a coating tumbler set at -50°C, and a second cryogenic source coating process was performed. The source was cryogenically coated by rotating the materials for each condition and spraying the source and liquid nitrogen alternately at the same time. In order to evaluate the cooking characteristics, sensory evaluation was performed after microwave cooking at 700W for 4 minutes and 30 seconds.

Green beans have a characteristic that it is difficult to apply the sauce uniformly even in a general way because the surface is quite smooth after heating and cooking. As a result of the experiment, as shown in FIG. 1 Since the length of the green beans is long, when it is performed under the condition after the cutting size of 5 cm to 6 cm, the coating on the green beans is not done properly and some of the green beans are peeled off. Since the length of the green beans is long, it was confirmed that the cream sauce was uniformly coated even on the green beans when the coating was performed under the same temperature and temperature conditions after a cutting size of 2 cm to 3 cm. In the case of cauliflower, it was considered that the coating was good in most experimental conditions because there were relatively many irregularities on the surface.

<1-5> Evaluating the impact of glazing

When a sauce with high salinity was applied, the characteristics and sensory characteristics during storage and cooking of the product according to the glazing rate were evaluated. It was coated with a 40% coating rate on frozen rice, broccoli, green beans, onions, and green peppers using Chinese rice bowl sauce with a salt content of about 35%. Water and liquid nitrogen were alternately sprayed on the prepared source-coated frozen food (in the same conditions as when the sauce was sprayed) to perform glazing. Glazing was performed at a ratio of 0%, 40%, and 80% of the raw material, respectively, and the properties of the product were compared and analyzed over time while the final product was thawed at room temperature.

As a result. Samples that were not glazed had some melting phenomenon even during frozen storage. As shown in FIG. 2 , the higher the glazing concentration, the longer the storage time. However, if the glazing concentration was too high, the moisture content increased and the taste and aroma were diluted, resulting in a decrease in sensory. It was confirmed that the experimental group in which the glazing was performed at 40% was improved in cryopreservability while the sensory difference was minimized compared to the group in which the glazing was not performed. It also imparted advantageous properties to microwave cooking.

<1-6> Heat pretreatment

Before performing the two-step rapid freezing process of the present invention, a heat pretreatment process was performed to measure the quality change due to this. After heating broccoli, shrimp, and squid in an oven set at 160° C. for 300 seconds, the number of general bacteria was measured. The results are shown in [Table 1] below.

before oven process After oven process broccoli 1.9x10 ² 5.0x10 shrimp 7.1x10 ⁶ 1.7x10 ² calamari 4.8x10 ⁶ 1.7x10 ²

< Example 2>

production of fried rice

Using the frozen food manufacturing method of the present invention, risotto, a kind of Italian fried rice, was prepared, and the sensory characteristics were measured by cooking it in a microwave oven. The mixing ratio of the input material is as follows [Table 2].

The rice was boiled at 100°C for 25 minutes and then cooled for 40 minutes to prepare the temperature at -40°C. Broccoli was boiled at 160° C. for 30 seconds, cooled and prepared at a temperature of -40° C. Mushrooms, bell peppers, paprika and onions were prepared in an uncooked state after washing. The prepared materials were rapidly frozen (30 minutes) in a liquid nitrogen freezer (LN2-Freezer) with an internal temperature of -50°C.

Each of the frozen rice and frozen vegetables obtained in the above step was placed in a coating tumbler whose internal temperature was set to -50 ° C. 3].

Raw material name mixing ratio frozen rice 52.4 bacon 6 onion 8 yellow paprika 3.2 red bell pepper 3.2 green bell pepper 3.2 White Mushroom 4 Broccoli 4 cream sauce 16 Sum 100

division parameter division parameter Nitrogen injection time/pressure Time: 2-4 seconds,
pressure 6 bar Drum Speed 25-30Hz Sauce injection time 4 seconds
source injection pressure 0.3~0.4 when spraying
pause time: 14-20 seconds Source input temperature 5℃ or less coating rate 35%~45% level coating time 15-20 minutes/1batch

The sauce-coated materials were put into a plastic container for microwave cooking at a predetermined mixing ratio (see [Table 2]), and the container was sealed and stored at -18°C.

After cooking for 4 minutes and 30 seconds in a microwave oven 700W, sensory evaluation was performed. For 49 housewives monitor agents in their 30s and 40s (monitors selected through a professional panel test), manufactured by the frozen food manufacturing method of the present invention using ^{similar commercially available products as controls (peacock T shrimp and asparagus cream doria)} It was compared and evaluated with a risotto. The control product is provided in a plastic container for a microwave oven as in the present invention, and is provided to the consumer in a frozen state after asparagus and cocktail shrimp and cream sauce are applied on the top of garlic butter rice. A 9-point scale method was used for sensory evaluation.

As a result of the sensory evaluation, as shown in [Table 4], the risotto prepared by the frozen food manufacturing method of the present invention was compared to the control group. It was confirmed that all of them showed significantly high values in the degree of preference. It was also found that there was almost no drip phenomenon in terms of texture. In addition, superior sensory properties were provided compared to the control group in terms of moistness of rice, smoothness of rice, sweet, salty, umami, and creamy flavor. As shown in [Table 5], the risotto of the present invention significantly showed high values for overall preference and preference.

<Example 3>

rice bowl making

A neutralized seafood bowl was prepared by using the frozen food manufacturing method of the present invention. The mixing ratio of the input material is as follows [Table 6].

The rice was boiled at 100°C for 25 minutes and then cooled for 40 minutes to prepare the temperature at -40°C. Shrimp, squid, tuber, and broccoli were boiled at 160°C for 1 minute and 30 seconds, cooled for 20 minutes, and prepared at a temperature of -40°C. Mushrooms, bell peppers, paprika and red pepper were washed and prepared uncooked. The prepared materials were rapidly frozen (30 minutes) in a liquid nitrogen freezer (LN2-Freezer) with an internal temperature of -50°C.

Each of the frozen rice and frozen seafood obtained in the above step was put in a coating tumbler whose internal temperature was set to -50°C, and the Chinese-style rice bowl sauce was ultra-low temperature coated, and the specific parameters are as shown in [Table 3].

Raw material name mixing ratio frozen rice 52 shrimp 3.6 calamari 9.2 temple 1.6 yellow paprika 2.4 red bell pepper 2.4 red pepper 0.4 green pepper 0.4 White Mushroom 4 Broccoli 4 Chinese style rice bowl sauce 20 Sum 100

The sauce-coated materials were put into a plastic container for microwave cooking at a predetermined mixing ratio (see [Table 6]), and the container was sealed and stored at -18°C.

After cooking for 4 minutes and 30 seconds in a microwave oven at 700 W, sensory evaluation was performed. Neutralized seafood prepared by the frozen food manufacturing method of the present invention using ^{a similar commercially available product as a control (sias T} seafood fried rice) for 49 housewives monitor agents in their 30s and 40s (monitors selected through a professional panel test) It was evaluated in comparison with the rice bowl. The control product is provided in a pouch, and is a product that is rapidly frozen after preparing seafood fried rice by mixing various ingredients such as rice, minced vegetables, and sauce evenly. A 9-point scale method was used for sensory evaluation.

As a result of the sensory evaluation, as shown in [Table 7], the seafood fried rice prepared by the frozen food manufacturing method of the present invention showed higher values than the control group in terms of appearance, taste, seafood texture, and rice texture. In terms of flavor, sweetness, umami, vegetable flavor, rice moistness, and taste, it received significantly better evaluation than the control group. As shown in [Table 8], in terms of overall preference and preference, the Chinese seafood rice bowl of the present invention showed significantly higher values.

<Example 4>

Pasta making

Rosé seafood pasta was prepared using the frozen food manufacturing method of the present invention. The mixing ratio of the input material is as follows [Table 9].

Short pasta noodles were boiled at 100°C for 10 minutes and then cooled to prepare a temperature of -40°C. Shrimp, squid, and scallops were heated in an oven set at 160°C for 300 seconds and then cooled to prepare a temperature of -40°C. Mushrooms, bell peppers, paprika and onions were prepared in an uncooked state after washing. The prepared materials were rapidly frozen (30 minutes) in a liquid nitrogen freezer (LN2-Freezer) with an internal temperature of -50°C.

Each of the rapidly frozen materials was put in a coating tumbler whose internal temperature was set to -50°C, and the sauce was coated in an ultra-low temperature state. Cream sauce was coated on short pasta and tomato chili sauce was coated on seafood, and the coating tumbler setting conditions at the time of sauce coating are as shown in Table 3 above.

Raw material name mixing ratio short pasta 34 shrimp 8.8 calamari 12 temple 1.6 White Mushroom 4 green bell pepper 3.2 red bell pepper 3.2 yellow paprika 3.2 onion 8 cream sauce 14 tomato chili sauce 8 Sum 100

The sauce-coated ingredients were put into a plastic container for microwave cooking at a predetermined mixing ratio (see [Table 9]), and the container was sealed and stored at -18°C.

<Example 5>

Sauce-coated vegetable dish preparation

<5-1> Preparation Example 1

Cream sauce is applied to potatoes and green beans to make sauce-coated vegetable dishes. prepared. After washing the potatoes, 20x20mm Cut to size and seasoned with butter. After baking for 12 minutes in a 180 ℃ oven (oven), cooled to -40 ℃ to prepare potatoes. Green beans were boiled at 100° C. for 30 seconds, cooled for 20 minutes, and prepared at a temperature of -40° C.

The prepared materials were rapidly frozen (30 minutes) in a liquid nitrogen freezer (LN2-Freezer) with an internal temperature of -50°C.

Each of the frozen vegetables obtained in the above step was placed in a coating tumbler whose internal temperature was set to -50 ° C, and the cream sauce was coated at a cryogenic temperature by alternately spraying the sauce and liquid nitrogen while rotating, and the specific parameters are as follows [Table 10] and same.

division parameter division parameter Number of times of source/liquid nitrogen injection 30 episodes Drum Speed 90% (4 sec/1 cycle) spray time 4 seconds coating rate About 40% (v/v) Source input temperature 5℃ or less Number of glazing Episode 8 coating time 15/1batch (35kg) Glazing rate About 5% (v/v)

The sauce-coated ingredients were quantitatively put into a microwave cooking pouch (steam bag), and the container was sealed and stored at -18°C. The proportion of each component in the final product was 36% green beans, 48% potatoes, and 16% sauce.

<4-2> Preparation Example 2

Cheese cream sauce is applied to sweet pumpkin, broccoli and cauliflower to make sauce-coated vegetable dishes. prepared. After washing the sweet pumpkin, 20x20mm Cut to size and seasoned with butter. After baking for 5 minutes in a 180 ℃ oven (oven), cooled to -40 ℃ to prepare a sweet pumpkin. Broccoli and cauliflower were boiled at 100° C. for 30 seconds, cooled for 20 minutes, and the temperature was prepared in a state of -35° C. to -40° C.

The prepared materials were rapidly frozen (30 minutes) in a liquid nitrogen freezer (LN2-Freezer) with an internal temperature of -50°C.

[Table 10] same as

The sauce-coated materials were quantitatively put into a microwave cooking pouch (steam bag), and the container was sealed and stored at -10°C. The proportion of each component in the final product was 30.4% sweet pumpkin, 30.4% broccoli, 21.7% cauliflower, and 17.4% cheese cream sauce.

As described above, the present invention comprises the steps of: (a) rapidly freezing an edible material at a temperature of -50°C to -60°C to obtain a core material; (b) rotating (tumbling) at a temperature of -50°C to -60°C on the core material obtained in step (a) and spraying the source in a vacuum state; and (c) spraying liquid nitrogen, wherein steps (b) and (c) are repeated so that the source coating rate is 35% (v/v) to 45% (v/v) relative to the volume of the core material. It provides a method for preparing frozen food in which the source coating is stabilized.

According to the method for manufacturing frozen food of the present invention, it is possible to manufacture frozen food with a stabilized sauce coating even during storage and cooking, and since the sensory realization of the finally prepared food is excellent, industrial applicability is high.

Claims (7)

(a) rapidly freezing the edible material at a temperature of -50°C to -60°C for 10 minutes to 100 minutes with liquid nitrogen treatment to obtain a core material;
(b) rotating (tumbling) at a temperature of -50°C to -60°C on the core material obtained in step (a) and spraying the source in a vacuum state; and
(c) spraying liquid nitrogen
(d) glazing step of cooling by spraying water
Including, the steps (b) and (c) are repeated so that the source coating rate is 35% to 45% of the volume of the core material, and the step (d) is that the glazing rate is 35% (v/v) of the volume of the core material ) to 45% (v / v), characterized in that the source coating is stabilized, a method of producing frozen food ready-to-cook.
The method according to claim 1, wherein the method is a method for preparing frozen food for microwave cooking in which the source coating is stabilized.
delete The method of claim 1, wherein the viscosity of the source injected in step (b) is 10 dPa·s to 35 dPa·s.
The method of claim 1, wherein the salinity of the source injected in step (b) is 0.1% (w/w) to 50% (w/w).
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