KR20200057129A - Method for manufacturing seafood cheese gratin - Google Patents

Abstract

The present invention relates to a method for preparing seafood cheese gratin to provide a product in which nutrient destruction is minimized by quickly cooking and freezing the seafood cheese gratin in a short time by cooking seafood cheese gratin using superheated steam when preparing the seafood cheese gratin. By cooking the seafood cheese gratin using the superheated steam when preparing the seafood cheese gratin, by quickly cooking and freezing the seafood cheese gratin in a short time, it is possible to provide a cooked product which has moist texture while nutrient destruction is minimized.

Description

Method for manufacturing seafood cheese gratin {omitted}

The present invention relates to a method of manufacturing seafood cheese gratin, and specifically, to a method of manufacturing a seafood cheese gratin for manufacturing and freezing the seafood cheese gratin using superheated steam.

Gratin or gratin, known as Italian food in Korea, is a dish developed in the French region of Doppine since the 18th century. It has already been widely generalized and developed in European families, and it is also distributed in Korea. Depending on the main ingredients, potato gratin, sweet pumpkin gratin or potato sauce gratin It is called the back.

The oven is roasted on the outside, and the ingredients are usually light-tasting, followed by basic cooking procedures such as boiling, boiling, or steaming, while others that are well-fired are raw. Seasoning sauces are particularly tasty because they influence the overall taste.

Sauce based on white sauce is suitable for chicken, seafood, noodles, and vegetables, and brown sauce or tomato sauce is a good match for meat. Vegetables are usually not served, and must be made and eaten immediately to taste. In general, gratin is not usually served as a banquet dish, but prawn gratin is served because it has a good taste. Gratins come in many varieties, depending on the material.

Korean Registered Patent Publication No. 10-0270400 (2000.08.01)

An object of the present invention is to provide a product that minimizes nutrient destruction by rapidly cooking and freezing the seafood cheese gratin by cooking the seafood cheese gratin using a superheater when making the seafood cheese gratin.

In order to solve the above problems, the present invention is a material preparation step (S1) for preparing seafood, vegetables, sauces, and cheese, which are necessary ingredients for preparing seafood cheese gratin; Cutting the seafood and vegetables prepared through the material preparation step (S1), mixing them with the sauce, and mixing the ingredients in a container of a predetermined size (S2); After the material mixing step (S3), a cheese coating step (S3) of applying a predetermined amount of cheese to a container of a predetermined size containing seafood and vegetables mixed with a sauce; After the cheese coating step (S3), using the superheated steam, the grilling operation step (S4) to prepare a seafood cheese gratin by baking at a heater temperature of 300 to 340 ° C and a steam temperature of 360 to 400 ° C for 1 to 4 minutes; , The seafood of the material preparation step (S1) includes shrimp, shellfish, and the vegetables include asparagus, corn, carrot, and onion, and the sauce is characterized by being a white holan sauce, and the roasting operation Characterized in that the seafood cheese gratin is prepared by baking the heat by applying the heat of conduction and the spray to the overheating steam in step (S4), and the material mixing ratio of the material mixing step (S2) is 40 to 60 parts by weight of seafood, vegetable 30 Characterized in that ~ 50 parts by weight, 20 to 40 parts by weight of the source, characterized in that the mixing, the cooling step of cooling the seafood cheese gratin prepared through the roasting step (S4) at a temperature of 1 to 8 degrees in a cooling chamber for 3 to 20 minutes (S5); It provides a method of manufacturing a seafood cheese gratin, characterized in that it further comprises; a packaging step (S6) for gas substitution after packaging the seafood cheese gratin cooled through the cooling step (S5) into a packaging container.

The present invention can provide a cooked product that has a moist texture and minimizes destruction of nutrients at the same time by quickly cooking and then freezing the seafood cheese gratin using a superheated steam when making the seafood cheese gratin.

1 is a flow chart of a method for manufacturing seafood cheese gratin according to the present invention.
2 is a view of the roasting operation step (S4) of the method for manufacturing seafood cheese gratin according to the present invention.
Figure 3 is a photograph of seafood cheese gratin prepared by the method of the present invention seafood cheese gratin.

The terms or words used in the present specification and claims should not be interpreted as being limited to ordinary or dictionary meanings, and the inventor can appropriately define the concept of terms in order to best describe his or her invention. Based on the principles, it should be interpreted as meanings and concepts consistent with the technical spirit of the present invention. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method of manufacturing seafood cheese gratin, by properly mixing seafood, vegetables, and sauce to maximize the texture and taste, and directly heating by spraying superheated steam to produce gratin, which can be produced in a short time, thereby destroying nutrients. It relates to a method of manufacturing seafood cheese gratin to be minimized.

The method of manufacturing seafood cheese gratin of the present invention includes a material preparation step (S1), a material mixing step (S2), a cheese coating step (S3), a roasting operation step (S4), a cooling step (S5), and a packaging step (Fig. 1). S6).

The steps are described in detail as follows.

S1: Material preparation stage

The material preparation step (S1) is a step of preparing seafood, vegetables, sauce, and cheese, which are necessary ingredients for preparing seafood cheese gratin.

The seafood includes shrimp, shellfish, and the vegetables include asparagus, corn, carrots, and onions, and the sauce is preferably white-hollan sauce, and cheese is preferably prepared with mozzarella cheese.

The materials are stored after being inspected after being inspected. After thawing the materials stored in the freezer and the refrigerator in the thawing chamber at 0 to 10 degrees for 24 to 48 hours, they are washed and dehydrated.

S2: Material mixing step

The material mixing step (S2) is a step in which seafood and vegetables are cut and mixed with white lance sauce and placed in a container of a predetermined size.

The mixing ratio of the above ingredients is an important element of the present invention, the composition ratio of the ingredients is 40 to 60 parts by weight of seafood, 30 to 50 parts by weight of vegetables, and 20 to 40 parts by weight of sauce, preferably 50 parts by weight of seafood, 40 parts by weight of vegetables By mixing 30 parts by weight of sauce and sauce, you can make seafood and vegetables go well with the taste of the sauce.

In addition, shrimp and shellfish, which are seafood, enter at a ratio of 1: 1, and vegetables asparagus, corn, carrot, and onion are also preferably added at a ratio of 1: 1: 1: 1.

The container of the predetermined size is preferably an aluminum container for heating, and a container capable of heating may be used.

S3: Cheese spreading stage

The cheese application step (S3) is a step of applying a predetermined amount of cheese to a container of a predetermined size containing seafood and vegetables mixed with white lance sauce after the mixing step.

The cheese is preferably mozzarella cheese and is preferably applied to sufficiently cover the top surface of the blended materials.

S4: roasting step

In the roasting operation step (S4), a superheated steam machine is used to bake 1 to 4 minutes at a heater temperature of 300 to 340 ° C and a steam temperature of 360 to 400 ° C. Preferably, as the optimum condition in which nutrient loss is minimized and the moist state is maintained, seafood cheese gratin is manufactured by performing a baking operation for 2 minutes by setting the heater temperature of the superheated steam to 320 ° C and the steam temperature to 380 ° C.

When it exceeds the above temperature range, the moistness of the product decreases, reducing the texture and aesthetics, and even if it is below the temperature range, it is discharged before being baked properly, resulting in poor marketability.

 In addition, when the baking time exceeds 2 minutes, the moistness disappears and hardens, thereby reducing the texture and aesthetics, and if it is less than 2 minutes, the seafood cheese gratin is discharged even before being properly baked, thereby deteriorating the marketability. At this time, the product temperature of seafood cheese gratin will be over 70 ℃.

The superheated steam apparatus used in the present invention is an automatic roasting device capable of quickly roasting three-dimensional and omni-directional quick roasting of seafood cheese gratin, which is a target of roasting, using steam conduction heat (dry) and steam jet heat (wet). In addition, the roasted object has the advantage of maintaining the texture and taste by roasting through conduction heat and superheated steam injection, and has a feature that can be quickly baked.

2 is a view showing a state in which the roasting operation is performed through the superheater of the present invention. Referring to this, the superheater used in the present invention will be described as follows.

The superheated steam machine used in the present invention includes a chamber 110, a transfer section 120, a plate tray 130, a water vapor generation section 140, an overheated steam generation section 150, a circulation heating section 160, and an injection heating section ( 170), a control unit (! 80), and an exhaust unit 190.

Brief description of each component is as follows.

The chamber 110 may be provided with open ends on both sides so that both ends of the transfer unit 120 can penetrate and be exposed.

The transfer unit 120 passes through the openings at both ends of the chamber 110 to form a transfer path. The plate-shaped tray 130 is transported while being placed on the transfer surface of the transfer unit 120 while receiving the roasting object 0.

 The water vapor generating unit 140 generates water vapor by heating the supplied water. The superheated steam generating unit 150 converts the superheated steam to the superheated steam by heating the steam generated and supplied by the steam generator 140.

The superheated steam generating unit 150 may include an overheating path and a superheating device that heats the steam supplied from the steam generating unit 140 to overheat it with high-temperature steam having low humidity.

In the above, the superheating path may be a pipe arranged in a zigzag manner, and the superheating device may be provided inside or outside the superheating path to superheat the water vapor passing through the superheating path and the superheating path to generate high temperature steam.

The circulation heating unit 160 is connected to the superheated steam generator 150 at one end so as to have a circulation path, and the other end is connected to the steam generator 140 and a heating part is provided below the transfer unit 120. , By conducting the circulating heat to the lower surface of the plate-shaped tray 130 transferred along the transfer unit 120, to heat the roasting object.

 The injection heating unit 170 is provided above the transfer surface of the transfer unit 120, and the superheated steam supplied from the superheated steam generation unit 150 is placed on the plate tray 130 transferred along the transfer unit 120. It is to heat the roasted object by spraying it directly on the object.

The control unit 180 sets the transfer time of the transfer unit 120, the temperature of the circulating heating unit 160, and the temperature, pressure, and humidity of the injection heating unit 150 in advance, and controls them in a set state.

The exhaust unit 190 is formed above the chamber 110 and is for forcibly discharging smoke and odors generated when the roasting target is baked. It includes a fan and an exhaust duct that are rotated by a motor and replaced. It may further include a type filter.

In the superheated steam apparatus having the above-described structure, the conveyor belt of the transport unit 120 exposed at both ends of the chamber 110 while passing through the chamber 110 rotates in an infinite orbit by a motor. In this state, when the plate-shaped tray 130 on which the roasting object O is placed is placed on one side of the conveyor belt (only one is raised or continuously placed as necessary), the conveyor belt is taken into the chamber 110. After being drawn in, it is discharged through the heating section to the other side of the conveyor belt.

As described above, when the plate-shaped tray 130 is drawn into the chamber 110 and passes through the heating parts constituting the circulation heating unit 160 and the injection heating unit 170, the circulation heating unit 160 is generated. The heat of conduction heats and bakes the lower surface of the roasting object (O) through the conveyor belt and the plate-shaped tray 130, and at the same time, the superheated steam heat sprayed from the spray heating unit (170) covers the upper surface of the roasting object (O). By heating and baking, it is possible to bake and cook the roasted object O in three dimensions and omnidirectionally.

The roasting operation is performed while being controlled by the control unit 180. The control unit 180 is a transfer time and a circulation heating unit 160 of the transfer unit 120 according to a control value previously stored through an input means. It consists of a processor equipped with a program for controlling the temperature, pressure, and humidity of the temperature and the injection heating unit 150).

At this time, for example, an operation setting value set and controlled by the control unit 160, the transfer time of the transfer unit 120, that is, the plate-shaped tray 130 on which the roasting object O is placed is drawn from the drawing unit to the drawing unit. The time to reach is adjustable according to the type and thickness of the roasting object (O), and the range of the time can be 1 minute to 6 minutes, and in the present invention, in the case of seafood cheese gratin, the transfer time is 2 minutes. Illustrate as

At this time, the superheated steam is supplied with a small amount of moisture (moisture that does not flow to the surface of the roasting object (O)) along with the heat for baking to supply and penetrate the roasting object (O) to replenish the water that leaks or evaporates during the baking process. The superheated steam apparatus used in the present invention as described above is baked while continuously supplying a roasting object through the transfer unit 120, thereby ensuring continuity of roasting and improving workability. In addition, the present invention allows the roasted object to be quickly baked by three-dimensionally and omni-directionally roasting the roasted object through conduction heat and jet heat of superheated steam. In addition, the present invention can prevent the water particles of the superheated steam from penetrating into the roasting object, thereby preventing stiffness due to the escape of moisture from the roasting object.

S5: Cooling step

The cooling step (S5) is a step of cooling the seafood cheese gratin prepared through the roasting step (S4) at a temperature of 1 to 8 degrees in a cooling chamber for 3 to 20 minutes.

Preferably, by cooling in a cooling chamber of 5 degrees for 5-10 minutes, the nutrients of seafood cheese gratin are maintained.

S6: packing step

The packaging step (S6) is a step in which the seafood cheese gratin cooled through the cooling step (S5) is placed in a packaging container and then replaced by gas.

The packing step (S6) is to fill the gas after removing all the air in the packaging container, and the gas to be filled uses a mixed gas containing oxygen, carbon dioxide, and nitrogen. The packaging method is an environmentally friendly packaging method because it prevents the use of chemical additives in the most natural way to protect perishable food.

Figure 3 is a photograph showing the appearance of seafood cheese gratin prepared by the present invention.

<Example 1> Seafood cheese gratin production

S1) Prepare trimmed shrimp, shellfish, asparagus, corn, carrot, onion, white holly sauce, and mozzarella cheese. The asparagus and onion are prepared by slicing them into easy-to-eat sizes.

S2) Shrimp 25g, Shellfish 25g, Asparagus 10g, Corn 10g, Carrot 10g. Prepare by weighing 10 g of onions, mix with 30 g of white hollan sauce, mix and place in a 1 serving aluminum container.

S3) Sprinkle the cheese evenly so that the ingredients are covered in an aluminum container containing the ingredients blended in step S2).

S4) Prepare a seafood cheese gratin by baking an aluminum container containing ingredients in a superheated steamer with a heater temperature of 320 degrees and a steam temperature of 380 degrees.

<Example 2> Seafood cheese gratin packaging product manufacturing

S1) Prepare trimmed shrimp, shellfish, asparagus, corn, carrot, onion, white holly sauce, and mozzarella cheese. The asparagus and onion are prepared by slicing them into easy-to-eat sizes.

S2) Shrimp 25g, Shellfish 25g, Asparagus 10g, Corn 10g, Carrot 10g. Prepare by weighing 10 g of onions, mix with 30 g of white hollan sauce, mix and place in a 1 serving aluminum container.

S3) Sprinkle the cheese evenly so that the ingredients are covered in an aluminum container containing the ingredients blended in step S2).

S4) Prepare a seafood cheese gratin by baking an aluminum container containing ingredients in a superheated steamer with a heater temperature of 320 degrees and a steam temperature of 380 degrees.

S5) The seafood cheese gratin prepared in S4) is cooled in a cooling chamber of 5 degrees for 10 minutes.

S6) The seafood cheese gratin cooled in S5) is put in a packaging container and replaced by gas.

S7) Turn the packaged seafood cheese gratin on the microwave for 3 minutes.

<Example 3>

Steps S1 to S3 of Example 1 are the same, and in step S4, the seafood cheese gratin is completed by heating in an oven at 150 degrees for 7 minutes.

<Comparative Example 1>

Commercially available seafood gratin was prepared.

<Comparative Example 2>

Commercially available frozen potato gratin was turned on the microwave for 3 minutes.

[Sensory Test]

The seafood cheese gratin and the conventional seafood gratin according to the present invention were tested for flavor according to appearance, color, and overall texture under the following conditions.

<Test conditions>

A) Age: 10 people in their 10 ~ 40s by gender, regardless of gender

B) A sensory test is performed in the order of appearance, color and flavor in a state in which the seafood cheese gratin prepared by the present invention and the general seafood gratin are placed in the same shape dish, and the evaluation score is based on a perfect score of 10.

Sensory evaluation items Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Exterior 9.5 9.1 8.2 8.9 7.3 Color 9.4 9.2 8.5 8.9 7.5 smell 9.3 9.0 8.0 8.5 7.0 flavor 9.4 9.0 8.3 8.0 7.0 Overall preference 9.4 9.1 8.2 8.6 7.2

As shown in Table 1, the appearance, color, smell, taste evaluation of the seafood cheese gratin prepared according to the present invention was overall excellent, and even if thawed in a frozen state, the difference between the freshly prepared seafood cheese gratin and taste It was evaluated as hardly feeling. It can be seen that the seafood cheese gratin of Examples 1 and 2 prepared according to the present invention has excellent overall ratings, and the overall preference is greatly improved.

In addition, in order to confirm the optimum condition of seafood cheese gratin, the results of sensory tests to find the optimum condition by adjusting the temperature condition and cooking time of the superheated steam are as follows. The test conditions are the same as those in [Table 1] above.

The contents of each table are as follows.

[Table 2] Seafood Cheese Gratin Conditions

[Table 3] Sensory test procedure

[Table 4] Sensory test results

Hour (minute) Heater temperature (℃) Steam temperature (℃) One 280 340 320 380 360 420 2 280 340 320 380 360 420 3 280 340 320 380 360 420

No Hour (minute) Heater temperature (℃) Steam temperature (℃) A One 280 340 B 320 380 C 360 420 D 2 280 340 E 320 380 F 360 420 G 3 280 340 H 320 380 I 360 420

Hour (minute) Heater temperature (℃) Steam temperature (℃) Exterior flavor smell Texture Comprehensive evaluation One 280 340 3.00 ± 0.80 3.04 ± 0.77 3.00 ± 0.80 2.91 ± 0.79 2.91 ± 0.79 320 380 4.61 ± 0.78 4.48 ± 0.67 4.30 ± 0.76 4.52 ± 0.67 4.35 ± 0.88 360 420 4.74 ± 0.69 4.74 ± 0.75 4.91 ± 0.60 4.96 ± 0.56 4.96 ± 0.56 2 280 340 7.22 ± 0.85 7.43 ± 0.90 7.13 ± 0.81 7.39 ± 0.89 7.43 ± 0.90 320 380 8.39 ± 0.78 8.48 ± 0.79 8.26 ± 0.62 8.43 ± 0.66 8.26 ± 0.62 360 420 7.52 ± 0.51 7.65 ± 0.49 7.48 ± 0.51 7.39 ± 0.58 7.65 ± 0.57 3 280 340 6.35 ± 0.83 6.52 ± 0.85 6.52 ± 0.95 6.48 ± 0.95 6.57 ± 0.95 320 380 5.52 ± 0.85 5.74 ± 0.75 5.57 ± 0.84 5.70 ± 0.82 5.78 ± 0.67 360 420 3.96 ± 0.71 3.87 ± 0.69 3.83 ± 0.78 3.83 ± 0.78 3.87 ± 0.81

As shown in [Table 4], baking seafood cheese gratin for 2 minutes on a superheated steamer with a heater temperature of 280 ° C (℃) and a steam temperature of 380 ° C shows that excellent evaluations of appearance, taste, smell, and texture were obtained.

The configuration described in the embodiments and drawings described above are only the most preferred embodiment of the present invention and do not represent all the technical spirit of the present invention, and various equivalents and modifications that can replace them It should be understood that there may be examples.

110: chamber
120: transfer unit
130: plate tray
140: water vapor generating unit
150: superheated steam generator
160: circulating heating unit
170: spray heating unit
180: control unit
190: exhaust
O: Grilled

Claims (3)

Ingredient preparation step (S1) for preparing seafood, vegetables, sauce, and cheese, which are necessary ingredients for preparing seafood cheese gratin;
Cutting the seafood and vegetables prepared through the material preparation step (S1), mixing them with the sauce, and mixing the ingredients in a container of a predetermined size (S2);
After the material mixing step (S3), a cheese coating step (S3) of applying a predetermined amount of cheese to a container of a predetermined size containing seafood and vegetables mixed with a sauce;
After the cheese coating step (S3), using the superheated steam, the grilling operation step (S4) to prepare seafood cheese gratin by baking at a heater temperature of 300 to 340 ° C and a steam temperature of 360 to 400 ° C for 1 to 4 minutes; ,

The seafood of the material preparation step (S1) includes shrimp, shellfish, and the vegetables include asparagus, corn, carrot, and onion, and the sauce is characterized by being white hollan sauce,

Method for producing seafood cheese gratin, characterized by producing seafood cheese gratin by baking it by applying it to all directions using conduction heat and spray heat as the superheated steam of the roasting step (S4). According to claim 1,
The material mixing step of the material mixing step (S2) is 40 to 60 parts by weight of seafood, 30 to 50 parts by weight of vegetables, and 20 to 40 parts by weight of sauce, characterized in that the method of manufacturing seafood cheese gratin. The method according to claim 1 or 2,
A cooling step (S5) of cooling the seafood cheese gratin prepared through the roasting step (S4) at a temperature of 1 to 8 degrees for 3 to 20 minutes in a cooling chamber;
A method of manufacturing seafood cheese gratin, further comprising: a packaging step (S6) in which the seafood cheese gratin cooled through the cooling step (S5) is replaced with gas and then packaged.

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