KR940003991B1 - Method of cold storaging of foods - Google Patents

Abstract

The method for preparing refrigerated food comprises (a) mixing starch such as curried rice, spathetti, capped rice or soup with gelatin (b) heat-treating the mixture at 60-80 deg.C (c) gelatinizing it by refrigeration rapidly at 0-10 deg.C for 10-30 min., and (d) storing the obtained food at -3 - -10 deg.C.

Description

Chiller Method of Cooked Food and Refrigerated Food Prepared by the Method

The present invention is made of curry rice, high rice, spaghetti, dried, grits, rice bowls, such as starch liquid material and sauce (sauce) made of the ingredients, such as browned cooked food and udon soup, ramen soup and soup (soup) The cooked food is treated with a gelling agent, that is, a good solubility in water or an aqueous solution, and a gelatin thermal solution having a temperature of 60 ° C.-80 ° C. and rapidly cooled in a low temperature atmosphere of 0 ° C.-10 ° C. for 10-30 minutes. The present invention relates to a refrigeration method of a cooked food prepared by gelation cooking and a refrigerated food product refrigerated and stored at -3 ° C-10 ° C for food prepared by the refrigerating method. It absorbs the moisture contained in the food itself and treats it in a solidified state so that the quality of the food does not deteriorate even if it is stored for a long period of time. This is to facilitate the ingestion is hameuroseo reduced to its original state jolhwa cooked food.

Conventionally, starch-cooked foods or soup-cooked foods have to be eaten immediately after cooking, and when time passes after cooking, the quality is extremely degraded to become inedible.

For example, in the case of rice bowls, when a long time passes after cooking, the rice begins to swell because water of the starch-flavored soup is absorbed into the rice, and the rice that has been blown up due to the excessive moisture content has a poor eating experience. In addition, in the case of spaghetti, the taste and quality of the spaghetti was blown off due to the moisture of the sauce sprinkled on the spaghetti.

Accordingly, it has been desired to develop instant foods that can be easily and quickly eaten by heating the cooked foods such as starch or soup at home in a microwave oven or the like.

Meanwhile, for instant udon noodles and ramen noodles, the noodles are dried separately and vacuum-sealed in separate bags of flavored broth, so that the quality of these products can be preserved for about one month, but ingredients such as tempura are about three days. Since only the freshness could be maintained, the packaging and sales of cooked foods such as fried udon, etc., are constrained by the shelf life that can keep the taste of the ingredients and the shelf life of the product is shortened. Since the back is limited, there are many restrictions as an instant preservation product, and there are many difficulties and disadvantages in selling.

In addition, a method of rapidly freezing cooked foods may be considered to make instant preservation, but once the cooked food is frozen once, it is difficult to return to the original state even when warmed, and in the case of rice, the persistence is lost. Because the taste of food decreases and the ingredients contained in starch and soup cooked foods are deteriorated in the balance of moisture, the taste and fluidity of the prepared foods cannot be preserved, so the flavor and fluidity of cooked foods immediately after cooking cannot be preserved. Normal products could not maintain quality.

The present invention aims to develop instant preservation of starch and soup cooked foods containing starch and various ready-to-eat foods which can maintain the food taste and taste immediately after cooking.

In the present invention, when the starch is gelled with a gelling agent in the starch-cooked food, the water contained in the starch is gelled in a solidified state by the gelling agent and is not absorbed into the stocks such as rice. In this regard, the inventors have invented instant preservation formulas of starch and soup cooked foods based on the fact that they can be warmed even after long-term preservation to reproduce the original quality.

That is, according to the present invention, in a brown sorted cooked food such as a sauce prepared by cooking with a green film liquid material and a material provided on a stock material, it is cooked with a starch liquid material to which the material stock is added to the stock material cooked in a edible state. The sauce is sprinkled, the gelling agent is added thereto, and the gelling agent is gelled in a solidified state, and when heated, it is sol- lized and reduced to an edible state. It is an object of the invention to provide food.

The refrigerated food in the present invention is a cooked food in which a sauce containing a relatively high water content of liquid or fluid phase and a sauce containing sprinkled material is sprinkled on top of the stock material, namely, a food having a two-layer structure.

Specifically, this refers to cooked foods as follows.

(1) Various rice bowls such as beef rice bowl, Chinese rice bowl and paternity rice bowl,

(2) various kinds of spaghetti such as soup spaghetti, meat-rich spaghetti (e.g. cod roe milk, spaghetti, etc.), spaghetti with low liquid content (e.g. meat sauce, etc.);

(3) Various noodles such as bibimbap, soba noodles, fried noodles, etc.

(4) various pastas, such as dry, gretin (referred to foods that have sprinkled with white sauce, etc.)

(5) various rice such as curry rice, high rice, etc.,

Therefore, the stock in the present invention refers to rice, pasta, spaghetti and soba noodles, and sauces refer to bibimbap, curry, white sauce and the like.

The soup is a seasoning liquid containing ingredients, such as fried foods, green onions, and other ingredients, and the Chinese-style ingredients obtained by roasting shrimp, pork, and vegetables, and ramen soup or champon noodles soup. Refers to.

In addition, in the present invention, the gelling agent dissolves a solid or powdery gelatin having a viscosity of 300 cps or less and a concentration of 2 wt / vol% -10 wt / vol% in water or an aqueous solution to maintain a temperature of 60 ° C.-80 ° C., and to cool after treatment. When a gelatin thermal solution that gels while rapidly cooling in a low temperature atmosphere of 0 ℃-10 ℃ was used.

The gelling agent may be mixed or sprinkled separately in the stocks and sauces or soups during the heating and cooking process, or may be added by sprinkling the cooked food completely before dishing after the cooking process is completed.

When refrigerating the food cooked in the present invention, preferably the gelling agent should be added to the sauce or soup to gel, but the presence or absence of addition to the stock is not limited.

However, when the gelling agent is added to the stock material, the preservation of the quality is easier while maintaining the stability of the stock material to moisture appropriately.

When explaining the action according to the present invention, the sauces or soups immediately after heating and cooking are in a solvated state, but the gelling product becomes a solidified state by adding a gelling agent to it and cooling it. Even if it is placed on the stock material, the water contained in the gelled sauce or soup is kept solidified in the sauce and the soup by the affinity with the gelling agent, so that it cannot be absorbed and transferred to the stock.

Therefore, even if the refrigerated foods containing sauces or soups overlaid on the stocks for a long time stored in the packaging container, the stocks swell due to the immersion of the stocks due to the movement of moisture to reduce the quality of food.

In addition, by treating the sauces or soups with a gelling agent and rapidly cooling, there is no problem that the flavors run away as in the case of slow cooling.

In addition, when the stock material is rapidly cooled with sauces or soups, the food taste and flavor in the stock can be preserved more effectively, and the cooked food can be eaten even more deliciously.

Therefore, when the refrigerated food is refrigerated the starch or soup cooked food, it is easy to reproduce the taste, flavor and freshness of the food which has been immediately refrigerated starch or soup cooked food. .

In addition, in the case of soups, the seasoning liquid and the prepared material are gelled in a solidified state by a gelling agent, so that the taste, flavor, and ingredients contained therein can be preserved as it is, and the quality of the food ingredients can be maintained. In the case of tempura such as fish and shellfish, which can only be maintained for about 3 days by the prior art, the gelling in a solidified state by the action of a gelling agent can suppress corruption and maintain taste and freshness for a long time.

When explaining the effects of the present invention treated by the above-mentioned refrigerating treatment method, in starch-cooked foods, the sauce or soup is gelled in a congealed state, so that the water contained in the sauce or soup is transferred to the stock material. While reliably supporting the absorption movement, the gelling process can be performed in a solidified state that satisfactorily maintains the original flavor and freshness of the food immediately after cooking, thereby preserving the food for a long time. In the case of soups, the gelling treatment of the ingredients and the seasoning liquid components in a solidified state can maintain a good taste and suppress corruption.

Therefore, when you want to eat the refrigerated food when heated in a microwave oven, you can always eat delicious foods quickly and easily at home and cooked soups.

In addition, in soup foods, it is possible to maintain and preserve prepared ingredients such as tempura, which have been extremely short in terms of taste for a long time, and separately set dried foods and hot and cold foods of soups. Because it can be sold in the market, it is possible to prolong the life of the commodity without decomposing the dried noodles or soups, and to dispose of them in vain, and to increase the value of the commodity by expanding the distribution scope and period.

Therefore, when eating the refrigerated food according to the present invention, the soup is heated quickly and easily simply by sprinkling over the noodles such as boiled noodles or ramen again by heating the gelled refrigerated food to the original cooking state. You can finish cooking food.

In addition, soups, liquids or sauces in a liquid state or near liquid state are gelled and preserved in a solid state, thereby significantly reducing fluidity, and do not damage the surroundings even when the packaging container of the refrigerated food is broken during storage or transportation. Vibration can also be tolerated, and its storage and transportation are very convenient.

Hereinafter, the present invention will be described as an embodiment of the present invention when applied to starch cooked foods such as beef rice bowl, bibimbim noodle, deli, meat spaghetti, and soup cooked foods such as fried noodles and champon noodles.

EXAMPLE

50g of beef, 1 egg, appropriate amount of paprika as ingredients, and the ingredients and gelatin powder 1.5g is added to 80cc of gravy juice, then heated and cooked for a beef bowl containing gelatin heat solution at 75 ℃ After the sauce was prepared, the sauce was again gelled by rapid cooling below 10 ° C. over 30 minutes on a cold water vessel at about 2 ° C., and the gelled product was stored at −3 ° C .-- 10 ° C. in a cold store.

Separately cooked with 200g of rice, then gelatin powder 0.45g dissolved in 20cc of hot water gelatin hot solution at 80 ℃, sprinkled on the rice and quenched by cold air of 0 ℃ -10 ℃ and gelated.

And, after storing the gelled rice and gelled sauce in the inside of the microwave pack, and refrigerated at -3 ° C-10 ° C to obtain cooked chilled food of the beef bowl.

The refrigerated foods prepared in this way can be easily and deliciously eaten by quickly solving by heating for 1-3 minutes using a heating apparatus such as a microwave and reducing them to the state of food immediately after being cooked. At least once again in the gelled state.

Example 2

Make a rice bowl with Japanese broth, thick tonic, light soy sauce, sugar, and seasoning, cook a little 50g of burdock burdock with 100g of onion, add 100g of sliced beef with 250cc of rice bowl, and boil the juice for 3 minutes. Boil until boiled to 1 degree and boil, add 20 g of boiled kinus to salt to prepare a sauce for beef rice bowl, and then add 5 g of gelatin powder to the sauce at 70 ° C. and stir gently when gelation starts. Quench with.

On the other hand, after adding the gelatin solution of 70 ℃ to the rice and quenched to 10 ℃ or less, and then packed the whole containing 75 g of the combined gelled rice 180g and the inside of the pack, and then refrigerated atmosphere of -3 ℃ -10 ℃ or less Preserve chilled foods cooked with beef bowl.

Example 3

Pork, 30g, 1 quail egg, a suitable amount of shiitake mushrooms, carrots, chingel vegetables, etc. as a material, and 2g of this material and gelatin powder is added to 100cc of gravy juice, heated and cooked to 80 ℃ A bibeam material containing a gelatin thermal solution was made, and then the bibeam material was introduced into a circular mold and gelled by quenching for 30 minutes with a cold air of 10 ° C or lower.

Separately, boil 180g cold soba noodles, drain the water, fry in a frying pan, and then rapidly cool for 20 minutes with cold air below 10 ℃. Then, the cooked refrigerated food of the gelled fried noodles is obtained in the pack.

Example 4

Shrimp, eggs, bell peppers, etc. are added to 100 g of rice to make pilaf, and 60 g of gelatin heat solution in which 2 g of gelatin powder is dissolved in 100 cc of hot water is applied to the pilaf, and then covered with cold air of 10 ° C. or less for 30 minutes. Gels by rapid cooling.

Add 150 g of wheat flour to 150 g of separately melted butter, add 1300 cc of milk little by little to avoid lumps, and then add 6 g of gelatin powder to 2000 cc Conromm'e soup, heat and cook over low heat until dry. After making the white soup, the soup is cooled to about 50 ℃ in a natural state to increase the dryness, and then quenched for 30 minutes in a cold air of 10 ℃ or less to gelate.

Then, 100 g of gelled pilaf and 120 g of gelled white soup are stored in the pack, and then refrigerated at −3 ° C.-10 ° C. to obtain cooked refrigerated food.

Example 5

Slightly cook 200g beef minced and 200g onion, add 1000cc soup, 200cc tomato puree (200cc) and 200cc ketchup to boil for 30 minutes to make meat sauce, 80 ℃ containing 8g gelatin powder Gelatin thermal solution was added, placed on a 2 ° C. cold water bowl for 30 minutes and rapidly cooled to gel.

Separately boiled 300 g of raw spaghetti, covered with a gelatin hot solution of 60 ℃ dissolved 3 g of gelatin powder in 150cc of water and sprinkled on the boiled spaghetti, and then cooled for 20 minutes in a cold air of 10 ℃ or less to gel.

Then, the gelated spaghetti is placed inside the pack, the gelled meat sauce is placed thereon, and then refrigerated and stored at -3 ° C-10 ° C to obtain cooked refrigerated food of meat spaghetti.

Example 6

Add 300cc of clear broth obtained from kelp broth, mackerel broth, anchovy broth, 20cc noodle with soy sauce, mirim, coarse sugar, and 2cc of sake to make noodle soup, and then fry shrimp, fish jelly, green onion, oil, etc. 6 g of ingredients and gelatin powder are added to the 300cc noodle soup, heated and cooked to make a noodle soup at 60 ° C, and then sealed and packed with an inlet portion of a container containing a wrapping wrap, followed by a cold air below 10 ° C for 30 minutes. By gelling for a while, the cooked chilled food of the noodle soup containing the ingredients is obtained.

Noodle soup containing the above-mentioned gradient material is cooked in a boiled noodle boiled and boiled in 100 minutes after boiling, and then cooked deep-fried noodles simply and sprinkled over 100 ° C. It is very suitable for home use as well as business use.

Example 7

Shrimp, pork, shiitake mushroom, sour mushrooms, carrots, bamboo shoots, white vegetables, and vegetable onions are mixed with soy sauce and light soy sauce to make the ingredients and cooked with neck broth, sugar, soy sauce, and soy sauce. To 350cc of ramen soup, the inlet of the 60 ° C. soup container prepared by adding 7 g of the material and gelatin powder was packed in a wrapping wrap, and then gelled by rapid cooling for 30 minutes with a cold wind of 10 ° C. or lower. Get ready-made cold food of Champon Noodle Soup.

The Champon Noodle Soup containing the provided material may be refrigerated at −3 ° C.-10 ° C., or may be stored as a frozen product at −3 ° C. or lower, as in (Example 6) above.

Even in the champon noodles soup containing the ingredients provided, it is possible to cook champon noodles simply and quickly by heating and covering the boiled Chinese noodles with the soup that has been reduced to a food state immediately after cooking.

Claims (9)

Excellent solubility in water or aqueous solution immediately after cooking or during cooking of starch-cooked foods covered with starch and sauces on various stocks, and soup-cooked foods covered with soups on various stocks Gelatin was added and treated with a gelatin thermal solution at 60 ° C. to 80 ° C., gelled by rapid cooling for 10 to 30 minutes in a cold product or cold water having a low temperature atmosphere of 0 ° C. to 10 ° C., and then -3 ° C. to 10 ° C. Refrigerated processing method of cooked foods, characterized in that the refrigerated container at ℃. The method of claim 1, wherein the ingredients, such as beef, eggs, green onions and gelatin powder are added to the juice of the soup, and then heated and cooked to make a beef bowl sauce containing gelatin heat solution, and then the beef bowl sauce After gelation by rapid cooling to 10 ℃ or less, and separately cooked rice, and then gelatin heat solution in which gelatin powder was dissolved in hot water, sprinkled on the rice at the same time and gelled by rapid cooling with cold wind of 0 ℃ to 10 ℃, A method of refrigeration of cooked beef rice bowl, characterized by a refrigerated storage box at -30 ° C to 10 ° C. The rice bowl broth is prepared using Japanese broth, dark soy sauce, soft soy sauce, and sugar condiment, and the onion and thinly sliced burdock are cooked a little, and then boiled and boiled by adding the rice bowl broth and sliced beef, and boiled with salt. Make a sauce for beef bowl by adding sha, then gelatin powder is added to the sauce, and when gelling starts, stir lightly while mixing, quench and gel, and add the gelatin heat solution to cooked rice to below 10 ℃. A method of refrigeration of cooked beef rice bowl, characterized by rapid cooling and gelation, followed by cold storage at -3 ° C to 10 ° C. According to claim 1, pork, quail eggs, a suitable amount of shiitake mushrooms, carrots, chingel vegetables, and other ingredients and gelatin powder is added to the flavor soup juice, heated and cooked to make a bibim material containing gelatin heat solution Next, the bibim material is gelled by quenching with a cold air of 10 ° C. or lower, and the raw wheat noodles are boiled and drained, then fried in a frying pan, then rapidly cooled by cold air of 10 ° C. or lower, and then gelled. A refrigeration treatment method of cooked bibimbap noodles characterized in that they are refrigerated at 10 ° C. The method of claim 1, wherein the rice is added to shrimp, eggs, bell peppers and the like to form a pillar, gelatin powder is dissolved in hot water and covered with a gelatin heat solution, and then covered with a cold wind of 10 ℃ or less rapidly Cool and gelate, add flour to separately melted butter, add a little milk to avoid clumping, then add gelatin powder to Conromm'e soup, heat and cook over low heat until dry After making the soup, the soup is cooled to about 50 ℃ in a natural state to increase the dryness, and then rapidly cooled to gel by cold air of 10 ℃ or less, and then refrigerated at -3 ℃ ~ 10 ℃ How to refrigerate cooked dry The method of claim 1, wherein the beef minced meat and onions slightly cooked, and then boiled for 20 to 40 minutes with the addition of three soups, tomatoes, Pure'e ketchup to make a meat sauce, which is added to the gelatin heat solution, After gelling by rapid cooling with cold air or cold water, boiled separately with fresh spaghetti, covered with gelatin heat solution on the boiled spaghetti, and then gelled by cooling with cold air of 10 ° C or less, and then -3 ° C to 10 ° C. A method of refrigeration of cooked meat spaghetti, characterized by a cold storage box. The noodle soup according to claim 1, which is made of kelp broth, mackerel broth, anchovy broth, soy sauce, mirim, noodle with coarse sugar, a little liquor to make noodle broth, and then fried shrimp, fish jelly, green onion, Put the ingredients and gelatin powder made of citron and the like into the noodle soup, heat and cook to make noodle soup, seal the inlet portion of the container containing it with a wrapping wrap, etc., and then rapidly cool it with a cold product below 10 ° C. A method of refrigeration of cooked noodle soup containing gelling material, characterized by refrigeration at -3 ° C to 10 ° C after gelling. According to claim 1, shrimp pork, shiitake mushrooms, soybean mushrooms, carrots, bamboo shoots, whites, vegetables, onions, etc. mixed with soy sauce, light soy sauce and cooked slightly to make the ingredients, neck soup, sugar, soft soy sauce, In the soup cooked by adding consomme, the inlet portion of the soup container cooked with the above-mentioned ingredients and gelatin powder was wrapped in a wrapping wrap, and then gelled by rapid cooling for 30 minutes with a cold wind below 10 ° C. A method of refrigeration of cooked Champon noodles soup containing ingredients, characterized by refrigerated storage at ℃ to 10 ℃. Refrigerated food of starch-cooked food and soup-cooked food prepared by the method of any one of claims 1 to 8.