KR20160082916A - Manufacturing method of packaged prepared foods - Google Patents
Manufacturing method of packaged prepared foods Download PDFInfo
- Publication number
- KR20160082916A KR20160082916A KR1020150120782A KR20150120782A KR20160082916A KR 20160082916 A KR20160082916 A KR 20160082916A KR 1020150120782 A KR1020150120782 A KR 1020150120782A KR 20150120782 A KR20150120782 A KR 20150120782A KR 20160082916 A KR20160082916 A KR 20160082916A
- Authority
- KR
- South Korea
- Prior art keywords
- main
- food material
- packaging container
- auxiliary
- food
- Prior art date
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Classifications
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- A23L1/182—
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- A23L1/0107—
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- A23L1/03—
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- A23L1/20—
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- A23L1/214—
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- A23L1/31—
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- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
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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
- B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
- B65D1/34—Trays or like shallow containers
- B65D1/36—Trays or like shallow containers with moulded compartments or partitions
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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
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/10—Container closures formed after filling
- B65D77/20—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
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- Engineering & Computer Science (AREA)
- Cereal-Derived Products (AREA)
- Mechanical Engineering (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Ceramic Engineering (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
Abstract
A method of producing a packaged cooked food product comprises the steps of: performing a non-heated cooking pretreatment for a main ingredient and at least one subsidiary ingredient; Placing the main ingredients and the at least one auxiliary ingredients in a packaging container; Sealing the main food material and the at least one subsidiary food material in the packaging container at room temperature; And simultaneously heating and sterilizing the main food material and the at least one auxiliary food material sealed in the packaging container to obtain the packaged food.
Description
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged cooked food and a method for producing the packaged cooked food, and more particularly, to a packaged cooked food in which cooked rice and cooked food are cooked simultaneously at a high pressure.
As microwave oven food develops, various packaged food products are sold on the market. However, most of the packaged foods are packaged in a temperature controlled environment after the aging process and then sealed with a cover material so that the shelf life reaches 4 to 5 days.
FIG. 1 is a process of manufacturing a conventional packaged cooked food, and its manufacturing process is divided into a main ingredient and a sub ingredient 2 process. In the
The supplementary ingredients, such as the boiling
Finally, in
However, packaged cooked foods produced by the above method require that all the ingredients be individually cooked and aged and then packaged in a refrigerator, so that the work process is complicated and a large amount of energy is consumed. In addition, in order to standardize the weight, all semifinished food materials and sauces must be separately cooked and packaged by weight, so that the fusion property of the taste is deteriorated. Also, if one of the ingredients is not suitable for heating or cooling, or if the sanitary condition of the person is not good, the microorganism may proliferate and rancidity may occur, which may cause food safety problems. Also, Because it is possible to store only for 3 to 7 days, the shelf life is too short, and there is a possibility to waste food materials.
In order to solve the above-described conventional technical problems, the main object of the present invention is to provide a kind of packaged cooked food which can achieve the maximum production efficiency to save energy and to preserve the shelf life by fusing the taste of the food and simplifying the production process And a method for producing the same.
To achieve the above object, the present invention provides a method of manufacturing a packaged cooked food comprising the steps of: performing a non-heated cooking pretreatment on a main ingredient and at least one subsidiary ingredient; Placing the main ingredients and the at least one auxiliary ingredients in a packaging container; Sealing the main food material and the at least one subsidiary food material in the packaging container at room temperature; And simultaneously heating and sterilizing the main food material and the at least one auxiliary food material sealed in the packaging container to obtain the packaged food.
The pretreatment comprises immersing the main foodstuff to absorb water and washing the at least one auxiliary foodstuff. The pretreatment further comprises performing a standardized cut on the at least one sub-ingredient to have the same cooking time as the main ingredient. The pretreatment further includes refrigerating the main ingredient and the at least one subsidiary ingredient at 4 DEG C so that the growth of bacteria is suppressed at a low temperature.
In one embodiment of the present invention, in the step of immersing the main food material and absorbing the water, the main food material is rapidly washed, water is drained and left for about 0.5 to 1 hour so that the absorption rate of the main food material To 5% to 30%.
In one embodiment of the present invention, the main ingredient is rice such as Jeongbaekmi, and the sub ingredient may include meat, vegetables or legumes.
In one embodiment of the present invention, the step of washing the at least one auxiliary foodstuff comprises the step of boiling the at least one auxiliary foodstuff in boiling water at 100 ° C or the surface being cooked at 150 ° C or higher, And includes a step of slightly bouncing. The method may further include drenching the at least one subsidiary material before performing the step.
In one embodiment of the present invention, the packaging container is a plastic tray that is capable of withstanding high temperatures and high pressures while having a good air-blocking performance, wherein the packaging container is configured to contain the main food material and the at least one sub- And is separated into two or more storage tanks.
In one embodiment according to the present invention, the step of sealing the main foodstuff and the at least one auxiliary foodstuff in the packaging container at room temperature is carried out in an aseptic environment. Wherein the step further comprises the step of adding 0.7 to 1.2 times the amount of the cooking water and a trace amount of liquid oil to the main food material. The room temperature is between 22 ° C and 25 ° C. In one embodiment of the present invention, the step of sealing the main foodstuff and the at least one subsidiary material in the packaging container at room temperature includes sealing the cover material, such as a plastic film, to the packaging container using a heat sealer The cover member is sealed to the edge of the packaging container with two or more seams, and the cover member is sealed with a seam line of three or more lines to separate the two storage containers of the packaging container.
In one embodiment of the present invention, simultaneously performing the heating and sterilization treatment on the main ingredient and the at least one subsidiary ingredient sealed in the packaging container may be performed by rotating the sealed container over a rotatable spray sterilizer And then cooking at 100 to 130 ° C and 1 to 3 atmospheric pressure for 30 to 60 minutes so that the Fo value of the main food material and the at least one auxiliary food material in the packaging container are interposed between 1 and 6 .
In one embodiment according to the present invention, the packaged cooked food can be stored for 30 days at 22 占 폚 or lower.
BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a flowchart illustrating a manufacturing process of packaged food according to a preferred embodiment of the present invention; FIG. And
3 is a view illustrating a packaging container of the packaged food according to a preferred embodiment of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. The scope of the patent of the present invention is not limited to the above embodiment, but should be defined by the scope of patent application.
2, the main steps of the method of manufacturing packaged cooked food according to a preferred embodiment of the present invention include the following: (Step 21) A method for preparing a packaged cooked food product comprising the steps of: step; (Step 22) placing the main ingredient and the at least one subsidiary ingredient in a packaging container (see Fig. 3); (Step 23) sealing the main foodstuff and the at least one sub-ingredient in the packaging container at room temperature; And (step 24) simultaneously heating and sterilizing the main ingredient sealed in the packaging container and the at least one subsidiary ingredient to obtain the packaged food. The main steps are described in detail later.
The step of performing the non-heated cooking pretreatment for the main ingredient and the at least one subsidiary ingredient in the step 21 further includes a step 211, a pre-treatment step of soaking the main ingredient to absorb water, and a step 212 And a pretreatment step in which one sub-ingredient is washed. In the pretreatment step of immersing the main foodstuff in the step 211, the main foodstuff such as uncooked rice is rapidly washed through a rice washer, and the water is drained and left for about 0.5 to 1 hour, Such as from 5% to 30% of the weight, but not limited thereto, wherein the uncooked rice may be, for example, rice cakes. The pretreatment step of washing the at least one subsidiary material in step 212 may be performed by preparing the sauce according to the mixing ratio and then finishing the at least one subsidiary material including the digester, Cutting, dipping, boiling in boiling water at 100 ° C or baking the surface at a temperature of 150 ° C or higher, slightly frying the oil at a center thereof, and cutting vegetables such as potatoes, carrots, etc. contained in the at least one subsidiary ingredient Or beans are cut and then cut to the specified standard size so as to obtain the same cooking time as the main ingredient through the step of cutting the at least one subsidiary ingredient to the size of the specified standard so that the main ingredient and the at least one After the sub-ingredients have undergone the same cooking time, one of them is over- Comprising the step of preventing indicating different ripening degree undercooked not limited only to this. It should be noted that the purpose of bake to above 100 DEG C or slightly above 150 DEG C of step 212 is to clean and remove the meat of the meat, but never to cook the meat to its center, Therefore, the processing time of the above step is very short and takes only 30 to 60 seconds. Also, it should be understood that steps 211 and 212 may be performed simultaneously or stepwise.
Step 21 is a step of cooling the pre-processed main ingredients such as uncooked meat and at least one auxiliary ingredients such as meat and vegetables or legumes in a refrigerator at a constant temperature of 4 DEG C to inhibit bacterial growth at a low temperature.
3, the
Next, as shown in FIGS. 2 and 3, the process goes to step 23 where the
Finally, as shown in FIG. 2 and FIG. 3, the main foodstuff entering the step 24, that is, sealed in the
The packaged cooked food of the present invention can be completed immediately after three stages of pretreatment, sealing and heating. The main and supplementary ingredients are not subjected to pretreatment such as washing and preliminarily separated and cooked separately, It is not necessary to cook the packaged food in a complicated or precise environment (for example, a separate clean room), and the manufacturing process is shortened and the energy cost .
Since the packaged cooked food of the present invention is first subjected to sealing sealing and then sterilized by heating through a sterilizer, it is possible to prevent contamination after being packaged and to reduce the number of microorganisms and increase the shelf life, Can be increased. Further, by effectively sealing the packaged cooked food to the completely separated packaging container by using the cover material, the mutual influence between the main and sub food materials can be prevented, and the taste can be further standardized through the quantitative cooking, Fusion of food ingredients is even better.
In a preferred embodiment of the present invention, as shown in the table, when a special preservative is not added, the packaged cooked food can be stored at 37 ° C for 15 days And can be stored at 22 ° C for 30 days. The lower the storage temperature, the longer the shelf life is. In addition, the amount of the plasticizer discharged from the packaging container is also in conformity with the public notice standard of the sanitary area.
7 days
14 days
21st
30 days
10 days
15th
Referring to Table 2, as another embodiment of the present invention, when the packaged cooked food of beef stew is taken as an example, the packaged cooked food can be stored at 37 ° C for 15 days without adding any preservative And can be stored at 22 ° C for 30 days. The lower the storage temperature, the longer the shelf life is. In addition, the amount of the plasticizer discharged from the packaging container is also in conformity with the public notice standard of the sanitary area.
7 days
14 days
21st
30 days
10 days
15th
As can be seen from Tables 1 and 2, the packaged food of the present invention can be stored at 22 ° C for 30 days without adding any preservative.
The method of manufacturing the packaged cooked food of the present invention can also be applied to packaged cooked foods that can simultaneously cook two other food ingredients such as, for example, a cotton and a blend of spaghetti cooked food, a combination of rice cake and beef spaghetti, and the like.
101 to 102, 201 to 202, and 30 to 400:
211 to 212 and 22 to 24:
50: packaging
53: diaphragm
Claims (20)
Placing the main ingredients and the at least one auxiliary ingredients in a packaging container;
Sealing the main food material and the at least one subsidiary food material in the packaging container at room temperature; And
And simultaneously heating and sterilizing the main food material and the at least one subsidiary material sealed in the packaging container to obtain the packaged cooked food.
Wherein the pretreatment comprises immersing the main food material, absorbing water, and washing the at least one auxiliary food material.
Wherein the pretreatment further comprises cutting the at least one subsidiary material to a standardized cutting time so as to have the same cooking time as that of the main food material.
Wherein the pretreatment further comprises refrigerating the main foodstuff and the at least one auxiliary foodstuff at 4 DEG C so that the growth of bacteria is suppressed at a low temperature.
In the step of immersing the main food material and absorbing water, the main food material is rapidly washed, the water is drained and left for about 0.5 to 1 hour so that the absorption rate of the main food material is 5% to 30% of the total weight ≪ / RTI >
Wherein the main foodstuff is cooked rice.
Wherein the auxiliary food material is meat.
Wherein the auxiliary food material further comprises a vegetable or a legume.
The step of washing the at least one subsidiary material may include a step of boiling the at least one subsidiary material in boiling water at 100 ° C or a surface of at least 150 ° C, Of the packaged cooked food.
Further comprising the step of dipping said at least one auxiliary food material in boiling water at 100 DEG C or in the step of kneading the surface at a temperature of 150 DEG C or more and barely centering the said at least one auxiliary food material in oil, ≪ / RTI >
Wherein the packaging container is a plastic tray capable of withstanding a high temperature and a high pressure and having a good air-blocking performance.
Wherein the packaging container is divided into two or more storage compartments so as to contain the main food material and the at least one auxiliary food material, respectively.
The step of sealing the main food material and the at least one auxiliary food material in the packaging container at the room temperature further comprises the step of adding 0.7 to 1.2 times the amount of the cooking material and a trace amount of liquid oil to the main food material content Of the packaged cooked food.
Wherein the room temperature is between 22 ° C and 25 ° C.
Wherein the step of sealing the main food material and the at least one auxiliary food material in the packaging container at the room temperature is carried out in an aseptic environment.
Wherein the step of sealing the main ingredient and the at least one subsidiary ingredient in the packaging container at the room temperature further comprises the step of sealing the cover material to the packaging container using a heat sealer, Wherein the cover material is sealed to the edge of the packaging container and the cover material is sealed with a septum that separates the two storage containers of the packaging container by three or more lines of seaming.
Wherein the cover material is a plastic film.
Wherein the step of subjecting the main foodstuff and the at least one subsidiary material sealed in the packaging container to the heating cooking and sterilization treatment is carried out by placing the sealed packaging container in a rotatable spray sterilizer at 100 to 130 ° C and 1 to 3 Further comprising the step of cooking at 30 to 60 minutes under an atmospheric pressure condition so that an Fo value of the main food material and the at least one auxiliary food material in the packaging container are interposed between 1 and 6, ≪ / RTI >
Wherein the rotatable sterilizer is a water spray type sterilizer.
Wherein the packaged food is stored at 22 占 폚 for 30 days.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
TW103146092 | 2014-12-29 | ||
TW103146092A TW201622583A (en) | 2014-12-29 | 2014-12-29 | Method for making food package |
Publications (1)
Publication Number | Publication Date |
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KR20160082916A true KR20160082916A (en) | 2016-07-11 |
Family
ID=56356620
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020150120782A KR20160082916A (en) | 2014-12-29 | 2015-08-27 | Manufacturing method of packaged prepared foods |
Country Status (4)
Country | Link |
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JP (1) | JP2016123409A (en) |
KR (1) | KR20160082916A (en) |
CN (1) | CN106173590A (en) |
TW (1) | TW201622583A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113291620A (en) * | 2021-05-25 | 2021-08-24 | 成都宏明双新科技股份有限公司 | Nickel-plated metal sheet packaging method |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108244450A (en) * | 2018-01-08 | 2018-07-06 | 张斌社 | There is the preparation method of fresh-keeping function food under a kind of normal temperature environment |
KR102375174B1 (en) * | 2021-03-05 | 2022-03-16 | 주식회사 아우리움 | Manufacturing method of instant rice noodles for microwave |
CN112956629A (en) * | 2021-03-27 | 2021-06-15 | 广东海昌沅国通食材有限公司 | Method for making soup packet and processing equipment thereof |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS5685257A (en) * | 1979-12-14 | 1981-07-11 | Uokame Seimenshiyo:Kk | Device for producing packed boiled rice |
JPH06133710A (en) * | 1992-10-22 | 1994-05-17 | Otsuka Chem Co Ltd | Production of cooked rice |
JP2692556B2 (en) * | 1993-11-30 | 1997-12-17 | 東洋製罐株式会社 | Manufacturing method of cooked rice that can be distributed at room temperature |
TW507145B (en) * | 2000-05-22 | 2002-10-21 | Daiichi Foods Co Ltd | Outside-hospital food management method and system |
JP4117610B2 (en) * | 2003-03-05 | 2008-07-16 | 株式会社ニチロ | Retort cooked rice that can be distributed at room temperature and its manufacturing method |
JP2005237269A (en) * | 2004-02-26 | 2005-09-08 | Toyo Seikan Kaisha Ltd | Method for producing packed lunch |
CN1596753A (en) * | 2004-08-13 | 2005-03-23 | 刘全坤 | Integral combined nutritive food |
CN1876518A (en) * | 2005-06-07 | 2006-12-13 | 王效伟 | Instant food |
CN1879498A (en) * | 2005-06-13 | 2006-12-20 | 张芝菊 | Nutrition balanced convenient bread |
JP4704379B2 (en) * | 2007-03-02 | 2011-06-15 | ハウス食品株式会社 | Cooked rice with chilled storage container and its manufacturing method |
DK2757046T3 (en) * | 2013-01-17 | 2015-06-08 | Barilla Flli G & R | Process for making ready-to-eat food trays |
-
2014
- 2014-12-29 TW TW103146092A patent/TW201622583A/en unknown
-
2015
- 2015-06-04 CN CN201510303769.5A patent/CN106173590A/en active Pending
- 2015-07-13 JP JP2015139395A patent/JP2016123409A/en active Pending
- 2015-08-27 KR KR1020150120782A patent/KR20160082916A/en not_active Application Discontinuation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113291620A (en) * | 2021-05-25 | 2021-08-24 | 成都宏明双新科技股份有限公司 | Nickel-plated metal sheet packaging method |
Also Published As
Publication number | Publication date |
---|---|
CN106173590A (en) | 2016-12-07 |
TW201622583A (en) | 2016-07-01 |
JP2016123409A (en) | 2016-07-11 |
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