KR20140100681A - Food manufacturing method can be cooked in small units - Google Patents

Food manufacturing method can be cooked in small units Download PDF

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Publication number
KR20140100681A
KR20140100681A KR1020130013683A KR20130013683A KR20140100681A KR 20140100681 A KR20140100681 A KR 20140100681A KR 1020130013683 A KR1020130013683 A KR 1020130013683A KR 20130013683 A KR20130013683 A KR 20130013683A KR 20140100681 A KR20140100681 A KR 20140100681A
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KR
South Korea
Prior art keywords
container
cooking
unit
cooked
food
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Application number
KR1020130013683A
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Korean (ko)
Inventor
최선근
박영곤
Original Assignee
(주)상신종합식품
박영곤
최선근
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Priority to KR1020130013683A priority Critical patent/KR20140100681A/en
Publication of KR20140100681A publication Critical patent/KR20140100681A/en

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage

Abstract

Disclosed is a food manufacturing method which can be cooked in small capacity units. A food manufacturing method of a small capacity unit of the present invention includes the steps of feeding a food material into a plurality of cooking vessels circulating clockwise along a predetermined path by a first transfer unit; Heating the contents of the cooking container circulated by the first feeding unit to a temperature of 100 ° C to 120 ° C for cooking; And transferring the contents of the cooked cooking container to the packaging container in a predetermined section of the plurality of packaging containers which are conveyed counterclockwise along a predetermined path by the cooking container and the second conveyance portion circulated by the first conveyance portion step; Vacuum packaging the packaging container containing the contents; Sterilizing the contents contained in the packaging container; And freezing the packaged packaging container. According to the present invention, in the preparation of instant cooked food, it is possible to cook in a unit of 1 to 2 servings using a plurality of cooking vessels, transfer it into a packaging container, and then pack it in a small capacity unit. do.

Figure P1020130013683

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food manufacturing method,

The present invention relates to a food manufacturing method capable of cooking in a small capacity unit, and more particularly, to a food manufacturing method capable of cooking in a small-capacity unit in the production of instant cooked food and capable of cooking in a small- will be.

With the rapid growth of the modern industry and the increase in the number of women entering society, the number of dual-income couples is increasing and the number of single men and women is increasing.

Under this circumstance, there is a tendency to pursue simplification of dietary life. As a result of dual income, housework time is also decreasing in women 's family, and the housework time of men is becoming equal with women.

Therefore, working couples who do not have a lot of time, single men who are not good at cooking, or men who are not good at cooking, need less time to prepare a meal, Foods that are easy to cook, easy to cook with short effort and time have been preferred, and on the industrial market there are a large number of ready-to-cook foods that can be cooked and enjoyed easily.

However, the above-mentioned instant cooked foods have not been actually promoted in terms of quality with increasing demand.

That is, instant cooked foods tend to be foods that do not have personality, do not cling to the appetite, and do not readily provide enjoyment. Rather, these ready-to-eat foods are merely a means of obtaining daily calorie intake.

Also, most of the ready-to-eat foods sold on the market are made from foods that can be easily heated in a microwave oven or traditional oven, and sold in frozen state.

Generally, these foods are not individualized as they are produced in large quantities, and their taste is less than satisfactory to users.

Existing ready-to-eat foods can not provide satisfactory meals to those who want to eat at a restaurant without paying for a restaurant, so this alternative is not a frozen food type, have.

However, even in this case, it is possible to improve the taste of the frozen food more than the taste of the frozen food by cooking the food of several tens to several hundreds in the large capacity cooking vessel and packing it in the unit of one or two servings. However, Compared to the taste is inevitable.

Korean Patent No. 10-0643398 discloses an example of the above-mentioned instant cooked food, which is a simple high-salt concentrated broiler for sodas.

These ready-to-eat foods are prepared by mixing various kinds of food materials having various weights and various condiments together with water in a cauldron of a certain size so as to produce a large amount of food that can be consumed in a range of tens to hundreds of times at a time, Packaging.

However, the conventional instant cooked food has the characteristic that it can be packed in a small capacity after being cooked in a large capacity. However, since it adopts a method of cooking at a large capacity during the manufacture of food, it is possible to maximize the taste of the food while causing destruction of nutrients There is no problem.

For this reason, the composition ratio of each material may be the same according to the cooking process of a large capacity, but the degree of exposure to the heat, the solids (meat, vegetables, tofu, various sauces, etc.) ) Is heated for a long time, the texture of the taste is lowered, the nutrients are destroyed, and the taste of the whole is changed. In the case of the food in which the taste is influenced by the degree of instantaneous heat exposure, It is difficult.

Accordingly, it is possible to eliminate the preparation process for a busy modern person on a schedule, and enjoy the satisfaction of eating food cooked directly in a household rather than a frozen food or a food accompanied by a large-capacity cooking process. There is a demand for research and development on the production of foods that can be cooked in a small-capacity unit.

Korean Registered Patent No. 10-0643398 (Registered Date: October 31, 2006)

Disclosure of Invention Technical Problem [8] The present invention provides a food preparation method which can be cooked in a small-capacity unit in the production of instant cooked food and cooked in a small-capacity unit capable of maximizing the original taste.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It will be apparent to those skilled in the art, There will be.

According to an aspect of the present invention, there is provided a method of manufacturing a cooking apparatus, comprising: feeding a food material into a plurality of cooking vessels circulating clockwise along a predetermined path by a first conveyance unit; Heating the contents of the cooking container circulated by the first feeding unit to a temperature of 100 ° C to 120 ° C for cooking; And transferring the contents of the cooked cooking container to the packaging container in a predetermined section of the plurality of packaging containers which are conveyed counterclockwise along a predetermined path by the cooking container and the second conveyance portion circulated by the first conveyance portion step; Vacuum packaging the packaging container containing the contents; Sterilizing the contents contained in the packaging container; And a step of freezing the packaged packaging container.

The predetermined interval of the cooking vessel and the packaging vessel is a point where the first conveyance unit and the second conveyance unit are adjacent to each other.

And a washing and drying step of washing the cooking container before feeding the ingredients into the cooking container circulated by the first feeding part after the step of transferring the contents of the cooking container to the packaging container.

The step of sterilizing contents contained in the packaging container may be performed by heating the container at a temperature of 122 to 124 占 폚 for 15 to 20 minutes and further adding water to the container at a temperature of 10 to 15 占 폚 to rapidly cool the container.

According to the present invention, in order to prevent the nutrients from being destroyed and the texture of the taste to be deteriorated during the preparation of the instant cooked food, the food ingredients of one to two servings are put into a large number of cooking vessels and cooked, By packing, it is possible to cook in small capacity unit and maximize taste of original food.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic diagram schematically showing a method of manufacturing food which can be cooked in small capacity units according to the present invention. Fig.
Fig. 2 is a flowchart schematically showing a food manufacturing method which can be cooked in small capacity units according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, the well-known functions or constructions will not be described in order to simplify the gist of the present invention.

FIG. 1 is a schematic view showing a food manufacturing method according to the present invention. FIG. 2 is a flowchart schematically showing a food manufacturing method according to the present invention.

As shown in FIGS. 1 and 2, the food manufacturing method according to the present invention includes feeding a food material into a plurality of cooking vessels 10 circulating clockwise by the first feeding unit 100 A step S110 of heating and cooking the contents of the cooking vessel 10 circulated by the first feeding section 100 and a step S110 of heating and cooking the contents of the cooking vessel 10 circulating the cooking vessel 10 circulated by the first feeding section 100 A step S120 of transferring the contents to the plurality of packaging containers 20 transported in the counterclockwise direction by the second transport section 200 and a step S150 of vacuum packing the packaging container 20 containing the contents Sterilizing the contents contained in the packaging container 20 (S160), and freezing the packaged packaging container 20 (S170).

In detail, the method for preparing food that can be cooked in a unit of small capacity according to the present invention is characterized in that, in the production of instant cooked food, the cooked food is cooked for one to two servings using a plurality of cooking vessels (10) In the packaging container 20 corresponding to the food container 20, the food container 20 can be cooked in a small capacity unit, and at the same time, the taste of the original food can be maximized.

Here, the instant cooked food may be various types of instant cooked food sold on the market including soup stock, cooked rice, soup, soup, rice, side dishes and the like which are cooked by heating the ingredients.

In order to produce a food which can be cooked in the small capacity unit of the present invention, the ingredients are introduced into a plurality of cooking vessels 10 circulating clockwise along a predetermined path by the first feeding unit 100 (S100). In order to do this, a food material feeding unit 110 having at least one food material feeding device is installed at the beginning of the first feeding unit 100 so that various types of food materials can be input into the cooking container 10 in units of one to two .

The food ingredient input unit 110 may be configured to simultaneously introduce water, meat, vegetables, spices, or the like into the cooking vessel 10, or may be configured to independently input water and materials. At this time, broth may be used instead of water depending on the object of the instant cooked food.

Although not shown in the drawing, the first conveyance unit 100 may include various kinds of conveyors on which the cooking vessel 10 is mounted, and a driving unit that circulates the conveyer in a clockwise direction along a predetermined path. In addition, the first conveyance unit 100 may be configured in various forms as long as it can circulate the cooking vessel 10 continuously.

The cooking container 10 is circulated clockwise along a predetermined path by the first conveying unit 100. [ At this time, the cooking container 10 is detachably mounted on the first feeding part 100 so that the cooking container 10 can be easily exchanged when it is damaged and prevented from being flowed in the course of feeding.

Next, when the contents are introduced into the cooking container 10 by the food material feeding unit 110 at the beginning of the first feeding unit 100, the contents of the cooking container 10 fed by the first feeding unit 100 are fed into the cooking container 10 And heated to a temperature (S110). The cooking vessel 10 is heated to a temperature of 100 ° C. to 120 ° C. for a predetermined period of time on the circulation path of the cooking vessel 10 to be conveyed by the first conveyance unit 100 in a state where water and food ingredients are supplied, Or a heating part 120 having a gas-operated heater is installed. At this time, the heating time of the heating unit 120 may vary depending on the object of the instant cooked food.

In other words, there are food ingredients such as meat that must be cooked long time because of the nature of the material, but vegetables such as vegetables that must be cooked a little while, when the vegetables are heated for a long time, the texture of taste is lowered and nutrients are destroyed, It is hard to be.

Next, when the contents of the cooking container 10 are cooked, a plurality of food containers 10, which are circulated by the first feeding part 100 and are conveyed counterclockwise along a predetermined path by the second feeding part 200, The contents of the cooked container 10 cooked in a predetermined section S of the packaging container 20 of the packaging container 20 are transferred to the packaging container 20 at step S120.

The predetermined interval S of the cooking container 10 and the packaging container 20 refers to a point where the first conveyance unit 100 and the second conveyance unit 200 are adjacent to each other.

That is, the second conveyance unit 200 is disposed on the right side of the first conveyance unit 100, and the first conveyance unit 100 and the second conveyance unit 200 are disposed at a predetermined interval so that the contents of the cooked container 10 can be transferred to the packaging container 20 They are installed adjacent to each other.

The second conveyance unit 200 includes a plurality of conveyors (not shown in the drawings) on which the packaging containers 20 are placed, and a drive unit for conveying the conveyers in a counterclockwise direction (a direction opposite to the first conveyance unit) ≪ / RTI > In addition, the second transfer unit 200 may be configured in various forms as long as it can transfer the packaging container 20 from the supplying step to the refrigeration step.

Accordingly, the packaging container 20 is conveyed in the counterclockwise direction along the predetermined path by the second conveyance unit 200.

Here, unlike the first feeding part 100 for continuously circulating the cooking container 10, the second feeding part 200 feeds the packaging container from the feeding step to the freezing step. To this end, a packaging container supplying unit 210 capable of continuously supplying the packaging container 20 to the second transfer unit 200 is installed at the beginning of the second transfer unit 200.

Although not shown in the drawings, the contents of the cooked cooking vessel 10 are transferred to the packaging vessel 20 on the circulation path of the cooking vessel 10 in which the first feeding unit 100 and the second feeding unit 200 are adjacent to each other The cooking container lifting device is lifted up to a certain height so that the contents of the cooking container 10 can be transferred to the packaging container 20, Direction. Thus, the contents of the cooking vessel 10 can be transferred to the packaging vessel 20.

In the meantime, after the contents of the cooking container 10 are transferred to the packaging container 20, washing the cooking container 10 before feeding the food ingredients into the cooking container 10 circulated by the first transfer part 100 (S130) and drying (S140) are performed.

A cleaning unit 130 having a cleaning device for cleaning the cooking container 10 and a cleaned cooking container 10 are provided on the circulation path of the cooking container 10 which is continuously circulated by the first transfer unit 100, A drying unit 140 having a drying device is installed so that the drying unit 140 can be dried with dry air. Thus, the contents of the cooking container 10 are transferred to the packaging container 20, washed by the washing unit 130, and then dried again by the drying unit 140 so that the food can be supplied again.

Next, when the contents of the cooking container 10 are transferred to the packaging container 20, the packaging container 20 containing the contents is vacuum packaged (S150). To this end, a vacuum packaging unit 220 having a packaging device capable of sealing the packaging container 20 in a vacuum state is provided on the conveyance path of the packaging container 20 conveyed by the second conveyance unit 200.

Accordingly, contents contained in the packaging container 20 can be preserved for a long time by vacuum packaging.

Next, when the packaging container 20 is vacuum-packed, the packaging container 20 is sterilized (S160). To this end, a sterilizing unit 230 having a sterilizing device capable of sterilizing the contents of the packaging container 20 is provided on the conveyance path of the packaging container 20 conveyed by the second conveyance unit 200.

That is, the sterilizing unit 230 sterilizes the contents of the packaging container 20 by heating it at a temperature of 122 to 124 占 폚 for 15 to 20 minutes, and then discharges the packaging container 20 at a temperature of 10 to 15 占 폚 And then cooled rapidly.

Although not shown in the drawing, the sterilizing unit 230 is provided with a cooling device for rapidly cooling the contents of the packaging container 20 conveyed along the second conveyance unit 200.

That is, the cooling device is formed integrally with the second conveyance part 200 so as to be able to store water to the extent that the lower part of the packaging container 20 can be locked, 20 are cooled to a certain temperature or lower in the process of passing through the cooling device. So that the contents contained in the packaging container 20 are rapidly cooled, thereby rapidly advancing the freezing process of the packaging container 20 described later.

At this time, the freezing device includes a temperature sensor for measuring the temperature of the water to prevent the temperature of the stored water from rising during the continuous cooling of the packaging container 20 conveyed by the second conveyance unit 200, And a control unit for operating the water supply / drainage device according to the signal of the temperature sensor to maintain the stored water at a temperature of 10 to 15 ° C at all times.

Next, when the content of the packaging container 20 is sterilized, the packaging container 20 is frozen (S170). To this end, a freezing section 240 having a freezing device capable of freezing the contents of the packaging container 20 is provided on the conveyance path of the packaging container 20 conveyed by the second conveyance section 200.

The freezing part 240 serves to prevent the contents of the packaging container 20 from being frozen in a circulation process by freezing the contents to a predetermined temperature.

Here, the packaging container 20 may be refrigerated instead of freezing depending on the characteristics of the contents.

The ready-to-eat food completed by the above-described manufacturing method is delivered to the consumer through a general distribution step, and the consumer can enjoy it instantly by heating for a certain time through hot water or a microwave.

As described above, the food manufacturing method according to the present invention, which can be cooked in a unit of a small capacity, is characterized in that food ingredients of one to two servings are supplied to a plurality of cooking vessels 10, and then packed in a packaging container 20 corresponding to the cooking container 10, so that it can be cooked in a small capacity unit, and the taste of the original food can be maximized.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is obvious to those who have. Accordingly, such modifications or variations should not be individually understood from the technical spirit and viewpoint of the present invention, and modified embodiments should be included in the claims of the present invention.

10: Cooking container 20: Packing container
100: first transfer part 110: food material input part
120: heating part 130: cleaning part
140: drying section
200: second transfer part 210: packaging container supply part
220: vacuum packing part 230: sterilizing part
240:

Claims (4)

Feeding a food material into a plurality of cooking vessels circulating clockwise along a predetermined path by a first feeding unit;
Heating the contents of the cooking container circulated by the first feeding unit to a temperature of 100 ° C to 120 ° C for cooking;
The contents of the cooked container are transferred to the packaging container in a predetermined section of a plurality of packaging containers which are conveyed counterclockwise along a predetermined path by the cooking container and the second conveyance unit circulated by the first conveyance unit step;
Vacuum packaging the packaging container containing the contents;
Sterilizing the contents contained in the packaging container; And
And freezing the packaged packaging container.
A food manufacturing method which can be cooked in a small unit. The method according to claim 1,
Characterized in that a predetermined section of the cooking vessel and the packaging vessel is a point where the first feeding section and the second feeding section are adjacent to each other,
A food manufacturing method which can be cooked in a small unit. 3. The method of claim 2,
And a washing and drying step performed on the cooking container before feeding the food ingredients into the cooking container circulated by the first feeding unit after the step of transferring the contents of the cooking container to the packaging container.
A food manufacturing method which can be cooked in a small unit. 4. The method according to any one of claims 1 to 3,
Wherein the step of sterilizing the contents contained in the packaging container is performed by heating the container at a temperature of 122 to 124 占 폚 for 15 to 20 minutes and then rapidly cooling the container by adding water at a temperature of 10 to 15 占 폚.
A food manufacturing method which can be cooked in a small unit.
KR1020130013683A 2013-02-07 2013-02-07 Food manufacturing method can be cooked in small units KR20140100681A (en)

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KR1020130013683A KR20140100681A (en) 2013-02-07 2013-02-07 Food manufacturing method can be cooked in small units

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Application Number Priority Date Filing Date Title
KR1020130013683A KR20140100681A (en) 2013-02-07 2013-02-07 Food manufacturing method can be cooked in small units

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102074998B1 (en) * 2019-01-29 2020-02-07 와이즈 브라더스 주식회사 Automatic cooking apparatus of circulation type

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102074998B1 (en) * 2019-01-29 2020-02-07 와이즈 브라더스 주식회사 Automatic cooking apparatus of circulation type
WO2020159105A1 (en) * 2019-01-29 2020-08-06 와이즈 브라더스 주식회사 Circulation-type automatic cooking device

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