WO2015130049A1

WO2015130049A1 - Food comprising suitable structure for low temperature heating process, manufacturing method therefor, and manufacturing apparatus therefor

Info

Publication number: WO2015130049A1
Application number: PCT/KR2015/001678
Authority: WO
Inventors: 정동수
Original assignee: 정동수
Priority date: 2014-02-25
Filing date: 2015-02-23
Publication date: 2015-09-03
Also published as: KR20150100402A

Abstract

The present invention discloses foods which are cooked by heating, a manufacturing method therefor, and a manufacturing apparatus therefor, the foods comprising: a plurality of holes which pass through the inside thereof to be exposed to an external surface of a body; and a plurality of grooves formed on the external surface of the body or the internal surface of the holes.

Description

Food having a structure suitable for low temperature heat processing, its manufacturing method and manufacturing apparatus

The present invention relates to a foodstuff having a structure suitable for low temperature heat processing and a method for producing the same, and a method for manufacturing the same, wherein the formation of a component harmful to a human body due to high temperature heat processing is reduced.

Potatoes cooked by frying or baking at high temperatures, such as fried French fried potatoes, are a favorite food for many people due to their fragrant aroma and crispy taste and texture. In this way, it is known that ingredients such as potato cooked by frying or baking at a high temperature produce an acrylamide component during cooking at a high temperature. These acrylamides are solid, having a chemical formula of C ₃ H ₅ NO, odorless and well soluble in water. Acrylamide is found in large amounts in carbohydrate ingredients that are processed primarily at high temperatures, such as potato chips, french fries, bread, cookies and the like. It is known that the large amount of acrylamide is found in foods such as potato chips processed at high temperatures because the amino acids and reducing sugars in the potato react at high temperatures to produce acrylamide. That is, it is known that a large amount of acrylamide is produced by reacting reducing sugars such as glucose in potatoes and amino acids such as asparagine at high temperatures. Such acrylamide is a substance used to make adhesives, paper, cosmetics, etc., which is harmful to the human body, which is classified as a carcinogen by the International Agency for Research on Cancer (IARC). In particular, acrylamide is a harmful substance known to be toxic to the nervous system of the human body. Therefore, the necessity of minimizing such that acrylamide harmful to human body is not generated in the cooking process or not harmful to human body has been greatly increased in recent years.

Conventionally, as disclosed in Korean Patent Laid-Open Publication No. 10-2009-0111332, various acrylics, such as asparaginase, on the cell wall of a food material before heat processing in order to reduce the content of acrylamide in the heat processed food. A chemical method of contacting an amide reducing agent has been proposed.

However, this chemical method adds a process to weaken the cell wall of the food material before heat processing, which complicates the process and requires the use of acrylamide reducing agent, and thus requires additional chemicals. There is a problem that can not prevent the source itself is generated.

Therefore, it is necessary to prevent the formation of acrylamide during the cooking process without reducing the cell wall of the food material before the heat processing and without the use of acrylamide reducing agent or to reduce it to a level not harmful to the human body.

In order to solve the above problems, the invention of claim 1, the food is cooked by heating, a plurality of holes penetrating the inside to be exposed to the outer surface of the body; And a plurality of grooves formed on an outer surface of the body or an inner surface of the hole.

As a result, by expanding the surface area to the inner surface of the hole and the outer surface of the body and the inner surface of the groove formed therein, the surface area heated as a whole can be increased to enable low temperature heat processing.

In the invention according to claim 2, since the hole according to claim 1 includes a plurality of holes extending in different directions, the surface area of the inner surface of the hole can be greatly enlarged, and the surface area heated as a whole is greatly increased, so that low temperature heat processing can be performed. It becomes easy.

In the invention according to claim 3, since the groove according to claim 1 extends along the outer surface of the body or the inner surface of the hole, the inner surface of the groove can be widened to greatly increase the surface area to be heated as a whole to facilitate low temperature heat processing. Done.

In the invention as set forth in claim 4, since the groove as set forth in claim 1 extends to the outer side of the body or the inner side of the hole, the heat flow from the outside of the body to the inside through the hole exposed on the outer side is further lowered. Low temperature thermal processing at temperature is possible.

In the invention described in claim 5, when the groove described in claim 1 has a wedge-shaped cross section, the formation thereof is easy, and when the groove described in claim 1 has a groove having a rectangular cross section, the inner surface area thereof can be improved.

The invention as set forth in claim 7, further comprising the steps of: (a) forming a plurality of holes penetrating therein so as to be exposed to an outer surface of the food material; (B) dividing the food material having the plurality of holes into a plurality of bodies having a predetermined shape; And (c) heating the plurality of bodies, wherein (a) forming the plurality of holes comprises forming a plurality of grooves in an inner side surface of the hole, or Dividing into (B) is characterized in that it comprises the step of forming a plurality of grooves on the outer surface of the body.

As a result, by expanding the surface area to the inner surface of the hole and the outer surface of the body and the inner surface of the groove formed in at least one of them, the surface area heated as a whole is increased to enable low temperature heat processing.

In the invention as set forth in claim 8, the step (a) of forming the plurality of holes as set forth in claim 7 includes the step of infiltrating the cooking sauce into the food material through the inner side of the hole, The surface area can be greatly widened, thereby greatly increasing the surface area heated as a whole, thereby facilitating low temperature heat processing.

In the invention as set forth in claim 9, the step (b) of dividing into a plurality of bodies as set forth in claim 7 includes forming the groove so as to extend to the inner side of the hole, so that the inner side of the groove can be widened so that the entire surface area is heated. Significantly increases the low temperature heat processing.

In the invention as set forth in claim 10, the step (c) of heating the plurality of bodies as set forth in claim 7 is performed with cooking oil at a temperature of 175 ° C. or less or baked at a temperature of 190 ° C. or less, thus cooking oil at a high temperature exceeding 175 ° C. It is possible to prevent or inhibit the production of substances harmful to the human body by preventing or inhibiting the production of acrylamide that is produced during heating in a furnace or baking at a high temperature exceeding 190 ° C.

An invention according to claim 12 is an apparatus for producing a food cooked by heating, comprising: a perforator having a plurality of perforation pins forming a plurality of holes penetrating therein so as to be exposed to an outer surface of the food material; And a divider having a plurality of dividing plates for dividing the food material having the plurality of holes into a plurality of bodies having a predetermined shape, wherein the perforator is configured to form a plurality of grooves on the inner side of the hole. The blade having a blade protruding outward from the outer surface of the or the divider is characterized by having a blade protruding outwardly of the partition plate to form a plurality of grooves on the outer surface of the body.

In the invention as set forth in claim 13, in order to enable the drilling pin as set forth in claim 12 to penetrate the cooking sauce into the interior of the food material through the inner side of the hole, the inside of the hollow where the source is filled and the inner side of the hole are Since the micropores of the outer circumferential surface that serves as a passage to move to the inside, the source easily penetrates into the food material, so that the food can be easily cooked to suit the taste.

In the invention according to claim 14, since the blade of the dividing plate according to claim 12 extends so that the groove is connected to the inner side of the hole, the groove formed on the outer side can be easily formed to extend to the inner side of the hole. .

In invention of Claim 15, since the apparatus of Claim 12 is further provided with the heater which heats a some body, it becomes possible to heat and cook the divided food material.

In the invention according to claim 16, since the heater according to claim 15 is heated with cooking oil at a temperature of 175 ° C or lower or baked at a temperature of 190 ° C or lower, it is heated with cooking oil at a temperature higher than 175 ° C or higher than 190 ° C. By preventing or inhibiting the production of acrylamide produced during baking in the product can prevent or inhibit the production of substances harmful to the human body.

Food prepared by the heating of the present invention, and a method and apparatus for producing the same, the human body by preventing or inhibiting the production of acrylamide produced during heating with cooking oil at a high temperature exceeding 175 ℃ or baking at a high temperature exceeding 190 ℃ It can prevent or suppress the production of harmful substances.

1 is a perspective view showing a food cooked by heating as a first embodiment.

2 and 3 are partial perspective views illustrating other examples of the French fries potato of FIG. 1.

4 is a perspective view showing a food cooked by heating as a second embodiment.

5 and 6 are partial perspective views illustrating other examples of the food of FIG. 4.

Fig. 7 is a perspective view showing food cooked by heating as a third embodiment.

8 and 9 are partial perspective views illustrating other examples of the food of FIG. 7.

10 is a perspective view showing a food cooked by heating as a fourth embodiment.

11 to 13 are partial perspective views illustrating other examples of the food of FIG. 10.

14A and 14B are perspective views showing foods cooked by heating as a fifth embodiment.

FIG. 15 is a flowchart showing a method of producing a food cooked by heating as a sixth embodiment.

FIG. 16 is a flowchart showing a method of producing a food cooked by heating as a seventh embodiment.

FIG. 17 is a flowchart showing a method of manufacturing food cooked by heating as an eighth embodiment.

18 is a perspective view showing an apparatus for producing food cooked by heating as a ninth embodiment.

FIG. 19A is a side cross-sectional view of the apparatus for preparing food cooked by heating of FIG. 18. FIG.

FIG. 19B is a side cross-sectional view of another example of an apparatus for preparing food cooked by heating of FIG. 18. FIG.

20 is an exploded perspective view illustrating an example of a drilling pin constituting the drilling machine of FIG. 18.

FIG. 21 is a view illustrating a bottom surface of the punch pin of FIG. 20.

FIG. 22 is a view showing the bottom of another example of the drilling pin of FIG. 20.

FIG. 23 is a perspective view illustrating an example of a divider of the apparatus for preparing food cooked by heating of FIG. 18.

24 is an enlarged partial perspective view of a part of the divider of FIG. 23.

25 and 26 are perspective views illustrating the split blades configuring the divider of FIG. 23.

27 and 28 are perspective views illustrating other examples of the split blades of FIGS. 25 and 26.

29 is a diagram showing another example of the divider constituting the apparatus for producing food cooked by heating as the tenth embodiment.

30 is a perspective view illustrating a heater constituting an apparatus for producing food cooked by heating as an eleventh embodiment.

FIG. 31 is a cross-sectional view illustrating the interior of the heater of FIG. 30.

32 is a perspective view illustrating another example of the heater constituting the apparatus for producing food cooked by heating in the twelfth embodiment.

33 is a side cross-sectional view of the heater of FIG. 32.

34 is a perspective view of one conveyor system of the heater of FIG. 32.

EMBODIMENT OF THE INVENTION The concrete content for implementing this invention is demonstrated based on an Example. Such embodiments are provided by way of example so that those skilled in the art can understand the specific contents for carrying out the invention can be modified in many different forms, the scope of the present invention is It is not limited by the following example.

(Example 1)

The food 100 according to the present embodiment is cooked by heating, and as shown in FIG. 1, the plurality of holes 120 and the body penetrating the inside are exposed to the outer surface 111 of the body 110. The outer surface 111 of the 110 is formed to have a plurality of grooves (130). This food 100 is a material containing amino acids such as asparagines (C ₄ H ₈ N ₂ O ₃ ) and reducing sugars such as glucose (C ₆ H ₁₂ O ₆ ), such as potatoes, sweet potatoes, carrots or chestnuts It is made using Other amino acids and glucose, such as food (100) Life or meat or other asparagine, such as chicken or beef, pork fried in a curved or oil _{_{(asparagines, C 4 H 8 N}} 2 O 3) (glucose, C 6 H 12 O 6 It includes cooked using food ingredients containing reducing sugar such as).

The body 110 may have a rectangular parallelepiped shape before the hole 120 and the groove 130 are formed as shown in FIG. 1, but may have a rectangular parallelepiped shape that is slightly curved in the longitudinal direction, such as French Fried Potato. The remaining face or edge may have a round shape. In addition, the body 110, as shown in Figure 1 as a whole has a cross-section of the square, for example, may have a variety of cross-sections, such as circular or oval or pentagon or hexagon as a whole. The body 110 is cooked by heating in a state having the above shape. However, the body 110 may be easily formed as the above shape by being primarily heated in advance before having the above shape.

The hole 120 is formed to penetrate the inside of the body 110 so that the inlet 121 or the outlet (not shown) is exposed on the outer surface 111 of the body 110. Although the hole 120 is formed in the longitudinal direction of the body 110 in FIG. 1, the hole 120 may be formed in the horizontal direction of the body 110 and may be formed in an acute angle with the longitudinal direction. As such, a plurality of holes 120 penetrating the inside of the body 110 are formed to be exposed to the outer surface 111 of the body 110, thereby directly heating the inside of the body 110 through the holes 120. As a result, even when heated to a relatively low temperature compared to the case where there is no hole 120 can not be heated directly inside the body 110 can be cooked to fit the texture. Therefore, foods containing amino acids such as asparagine and reducing sugars such as glucose can be inhibited or prevented from being produced by the high temperature heat processing, and thus, foods having good texture can be prepared without being harmful to the human body. It becomes possible. The cross section of the hole 120 may be circular as shown in FIG. 1, but is not limited thereto and may have various shapes such as an ellipse, a polygon, a semicircle, a heart shape, a star shape, and a half moon shape.

The groove 130 is formed on the outer surface 111 of the body 110. The groove 130 may be formed along the longitudinal direction of the body 110 as shown in FIG. 1, but is not limited thereto. For example, the groove 130 may be formed along a horizontal direction perpendicular to the longitudinal direction of the body 110. It may be formed along the helical direction on the outer surface 111 of the body 110. As such, the groove 130 is formed on the outer surface 111 of the body 110 to expand the surface area of the outer surface 111 of the body 110 to increase the area of the portion in contact with the heat. Therefore, the area of the portion in contact with heat increases by the surface area of the outer surface 111 of the body 110, which is extended by the groove 130, so that the body 110 can be heated and cooked even at a low temperature. . Therefore, the groove 130 can suppress or prevent the generation of acrylamide components harmful to the human body generated by high-temperature heat processing of a foodstuff containing an amino acid such as asparagine and a reducing sugar such as glucose, while not harmful to the human body. You can cook food with a good texture.

The cross section of the groove 130 may be formed in a wedge shape. Thus, by forming the groove 130 to have a wedge-shaped cross section it is possible to facilitate the formation of the groove 130.

The width or depth of the groove 130 is directly related to the area of the outer surface 111 of the body 110 extended by the groove 130. In addition, the groove 130 should ensure an appropriate volume to maintain the texture of the body (110). Therefore, the width and depth of the groove 130, while expanding the area of the outer surface 111 of the body 110 so as to suppress or prevent the generation of acrylamide components harmful to the human body by the low temperature heat processing of the food material (body It can be adjusted appropriately within the range to maintain the texture of 110).

The groove may be a groove 131 extending to connect to the hole 120 as shown in FIG. 2. By connecting the groove 131 to the hole 120 as described above, heat can be transferred to the hole 120 through the groove 131 to increase the amount of heat transferred to the inside of the body 110 through the hole 120. It becomes possible. In addition, by extending the groove 131 to be connected to the hole 120, the surface area of the outer surface 111 of the body 110 by the groove 131 can be greatly expanded, so that the outer surface of the body 110 in contact with heat ( The surface area of 111) can be greatly increased. In addition, the groove 131 may be further formed with at least one auxiliary groove 132, as shown in FIG. The auxiliary groove 132 has a depth starting from one side forming the groove 131 and extending into the body 110. By forming in this way after the heat deeply transferred to the inside of the body 110 through the auxiliary groove 132 and the surface area in contact with the heat through the outer surface 111 of the body 110 extended by the auxiliary groove 132 It can be greatly increased.

(2nd Example)

As shown in FIG. 4, the food 200 according to the present embodiment is formed such that the grooves 230 formed in the outer surface 211 of the body 210 have a rectangular cross section. As such, the groove 230 is formed to have a rectangular cross section, thereby increasing the outer surface 211 by the formation of the groove 230, for example, the size of the outer surface 211 by the bottom portion 231 of the groove 230. Can be further increased.

The groove 230 may be a groove 231 having a rectangular cross section extending to connect to the hole 220 as shown in FIG. 5. As such, by connecting the groove 231 having the rectangular cross section to the hole 220, the amount of heat transferred to the hole 220 through the groove 231 can be increased to increase the body 210 through the hole 220. It is possible to increase the amount of heat delivered to the inside. In addition, the groove 231 may be further formed with at least one auxiliary groove 232, as shown in FIG. The auxiliary groove 232 has a depth starting from one side forming the groove 231 and extending into the body 210. By forming in this way it is possible to further increase the surface area in contact with the heat through the outer surface 211 of the body 210 extended by the auxiliary groove 232.

(Third example)

As illustrated in FIG. 7, the food 300 according to the present embodiment includes a plurality of holes 320 and an inner surface of the hole 320 that penetrate the inside so as to be exposed to the outer surface 311 of the body 310. It is formed to have a plurality of grooves 330 in the (321). The outer surface 311 of the body 310 is not formed with a groove.

The hole 320 is formed to penetrate the inside of the body 310 such that the inlet 322 or the outlet (not shown) is exposed on the outer surface 311 of the body 310. The hole 320 may be formed in the longitudinal direction or the horizontal direction of the body 110 and may be formed in the direction forming an acute angle with the longitudinal direction.

The groove 340 is formed in the inner side 321 of the hole 320. The groove 340 may be formed along the longitudinal direction or the horizontal direction of the body 310 and may be formed along the helical direction on the inner surface 321 of the hole 320. As such, the groove 340 is formed in the inner surface 321 of the hole 320 to expand the surface area of the inner surface 321 of the hole 320 to increase the area of the portion in contact with the heat. Therefore, the area of the portion in contact with heat is increased by the surface area of the inner surface 321 of the hole 320 extended by the groove 340, so that the body 310 can be heated and cooked according to the texture even at a low temperature. . Therefore, the groove 340 can suppress or prevent the generation of acrylamide components harmful to the human body generated by high-temperature heat processing of foodstuffs containing amino acids such as asparagine and reducing sugars such as glucose, while not harmful to the human body. You can cook food with a good texture.

The cross section of the groove 340 may be formed in a rectangular shape. As such, the groove 340 is formed to have a rectangular cross section, thereby increasing the inner surface 321 by the formation of the groove 340, for example, the size of the inner surface 321 by the bottom portion 341 of the groove 340. Can be further increased.

The width or depth of the groove 340 is directly related to the area of the inner surface 321 of the hole 340 that is extended by the groove 340. In addition, the groove 340 should ensure an appropriate volume to maintain the texture of the body 310. Accordingly, the width and depth of the groove 340 may be increased by expanding the area of the inner surface 321 of the hole 340 so as to suppress or prevent generation of acrylamide components harmful to the human body by low temperature heat processing. 310 can be adjusted appropriately within the range to maintain the texture.

The groove 340 may be a groove 341 extending to be connected to the outer surface 311 of the body 310 as shown in FIG. As such, by connecting the groove 341 to the outer surface 311 of the body 310, heat can be transferred from the outer surface 311 to the hole 320 through the groove 340 and thus the body through the hole 320. It is possible to increase the amount of heat delivered to the inside of (310). In addition, by extending the groove 341 to be connected to the outer surface 311, the surface area of the inner surface 321 of the hole 320 by the groove 341 can be greatly expanded, so that the inner surface of the hole 320 in contact with heat The surface area of 321 can be greatly increased. Furthermore, the groove 341 may further include at least one auxiliary groove 342 as shown in FIG. 9. The auxiliary groove 342 has a depth starting from one side forming the groove 341 and extending into the body 310. By forming in this way, after the heat is transferred deeply into the interior of the body 310 through the auxiliary groove 342 and the surface area in contact with the heat through the inner surface 321 of the hole 320 expanded by the auxiliary groove 342 It can be greatly increased.

(4th Example)

In the food 400 according to the present embodiment, as shown in FIGS. 10 and 11, a plurality of holes 420 penetrating the inside are formed so as to be exposed to the outer surface 411 of the body 410, A plurality of grooves 430 are formed in the outer surface 411 of the body 410, and a plurality of grooves 440 are formed in the inner surface 421 of the hole 420.

As such, by forming the plurality of grooves 430 on the outer surface 411 of the body 410, the surface area of the outer surface 411 of the body 410 can be expanded, and the inner surface 421 of the hole 420. By forming the plurality of grooves 440 in the surface area of the inner surface 421 of the hole 420 can be expanded. Therefore, the area of the outer surface 411 of the body 410 and the inner surface 421 of the hole 420 in contact with the heat is doubled to heat and cook the body 410 according to the texture even at a low temperature. It becomes possible. Therefore, foods containing amino acids such as asparagine and reducing sugars such as glucose can be more reliably suppressed or prevented from producing acrylamide, which is harmful to the human body, caused by high temperature heat processing. You can cook.

A groove 441 formed in the inner side 421 of the hole 420 may extend to connect to the outer side 411 as shown in FIG. 12. In addition, the groove 441 may be further formed with at least one auxiliary groove 442, as shown in FIG. The auxiliary groove 442 extends into the body 410 starting from one side forming the groove 441. Although not shown in the drawing, a groove 430 formed in the outer surface 411 may extend to be connected to the hole 420, and an auxiliary groove extending from the groove 430 into the body 410 may be further formed. Can be.

(Example 5)

As shown in FIG. 14A, the food 500 according to the present embodiment has a shape in which the body 510 has a wedge-shaped cross section as a whole, and the inside of the food 500 is exposed to the outer surface 511 of the body 510. A plurality of holes 520 are formed to penetrate therethrough, and a plurality of grooves 530 are formed in the outer surface 511 of the body 510, and a plurality of grooves (in the inner surface 521 of the hole 520). 540 is formed.

As a result, the body 510 can heat-process a food having a shape having an overall wedge-shaped cross section at a low temperature, thereby suppressing or preventing generation of substances harmful to a human body produced by high temperature heat processing.

In addition, in the food 500 according to the present embodiment, as shown in FIG. 14B, the body 510 has a generally thin plane, and a plurality of holes 520 are formed to penetrate the central portion of the body 510. have. The body 510 has a thin flat quadrangle as shown in FIG. 14B, but is not limited thereto, and may have various shapes such as a circle, an ellipse, a heart shape, and a star shape. A plurality of grooves 530 are formed at the edge of the body 510, and a plurality of grooves 540 are formed at the inner side surface 521 of the hole 520. In the present embodiment, as shown in FIG. 14B, a plurality of grooves 530 are formed at the edge of the body 510, and at the same time, a plurality of grooves 540 are formed together at the inner surface 521 of the hole 520. However, the present invention is not limited thereto, and the groove may be formed only at any one of the edge of the body 510 or the inner side surface 521 of the hole 520.

As a result, the body is able to heat-process foods having a generally thin flat surface at low temperature, thereby suppressing or preventing generation of substances harmful to the human body generated by high temperature heat processing.

(Example 6)

The food manufacturing method according to the present embodiment is a method for manufacturing a food cooked by heating, and as shown in FIG. 15, forming a plurality of holes penetrating the inside so as to be exposed to the outer surface of the food material (S1). And dividing the food material having a plurality of holes into a plurality of bodies having a predetermined shape (S2) and heating the plurality of bodies (S3).

Here, the food material includes an amino acid such as asparagines (C ₄ H ₈ N ₂ O ₃ ) such as potato, sweet potato, carrot or chestnut and a reducing sugar such as glucose (C ₆ H ₁₂ O ₆ ). Peeled and trimmed can be used. The material thus trimmed may be firstly heated before applying step S1 of forming a plurality of holes. In this way, the material that is primarily heated in advance is not harder than the material that has been trimmed, and becomes soft, so that a plurality of holes can be easily formed. At this time, the primary heating temperature is controlled to a temperature lower than the cooking temperature.

In the forming of the plurality of holes S1, the plurality of holes may be formed in various ways. For example, a plurality of holes can be formed by pressing a material such as potato using a punching machine having a plurality of drilling pins described later. At this time, the spacing between the holes and the size of the holes can be appropriately determined according to the size of the body to be divided later.

Forming a plurality of holes (S1) includes forming a plurality of grooves (S1-a) on the inner side surface of the hole, as shown in FIG. Steps S1-a of forming a plurality of grooves on the inner side surface of the hole may be performed after the step S1 of forming a plurality of holes, but is not limited thereto. It can also go together. For example, a plurality of grooves can be simultaneously formed in the plurality of holes and the inner surface of the hole by pressing a material such as a potato by using a punching machine having a plurality of blades having a plurality of punching pins protruding on the outer surface.

By forming a plurality of grooves on the inner surface of the plurality of holes as described above, the surface area of the inner surface of the plurality of holes is extended by the plurality of grooves to enlarge the area in contact with heat, thereby cooking by low temperature thermal processing. It will be possible to produce food.

The food material in which a plurality of grooves are formed on the inner surface of the plurality of holes together with the plurality of holes is divided into a plurality of bodies having a predetermined shape (S2). A material such as a potato having a plurality of holes having a plurality of grooves is divided into a plurality of bodies having a shape determined by various methods, for example, a rectangular parallelepiped, a cylinder, a wedge-shaped column or the like. For example, the potato may be divided into a plurality of bodies by pressing the potato to a divider having a plurality of split blades having a space partitioned to have a predetermined shape to be described later, or pressing the divider to the potato and passing the potato through the divider. Thus, the potato passing through the divider is divided into a plurality of bodies of a constant shape having a plurality of holes and a plurality of grooves.

After being divided into a plurality of bodies as described above, the plurality of bodies are heated. Heating the plurality of bodies may be by a variety of methods. For example, as described below, after the potatoes and the like divided into a plurality of bodies are accommodated in the heater, the potatoes can be heated by radiant heat of the heating rod. At this time, when cooking with cooking oil is limited to a temperature of 175 ℃ or less, when baking, by limiting the heating temperature to a temperature below 190 ℃ by heating with cooking oil at a temperature higher than 175 ℃ or during baking at a high temperature exceeding 190 ℃ It can prevent or suppress the production of acrylamide, which is harmful to the human body.

(Example 7)

In the food production method according to the present embodiment, as shown in Fig. 16, the step (S2) of dividing the food material having a plurality of holes into a plurality of bodies having a predetermined shape includes a plurality of grooves on the outer surface of the body. It characterized in that it comprises a step (S2-a) to form. Step (S2-a) of forming a plurality of grooves on the outer surface of the body may proceed after the step (S1) of dividing into a plurality of bodies, but is not necessarily limited to the step (S1) of dividing into a plurality of bodies and It can also go together. For example, by forming a plurality of blades protrude on the outer surface of the divider having a plurality of split blades having a space partitioned to have a predetermined shape to be described later by pressing the material such as potatoes to divide into a plurality of bodies at the same time A plurality of grooves may be simultaneously formed on the outer surface of the plurality of bodies.

By forming a plurality of grooves on the outer surface of the plurality of bodies as described above, the surface area of the outer surface of the plurality of bodies is extended by the plurality of grooves to enlarge the area in contact with heat, thereby cooking by low temperature heat processing It will be possible to produce food.

(Example 8)

In the food production method according to the present embodiment, as shown in Fig. 17, the step (S1) of forming a plurality of holes penetrating the inside so as to be exposed to the outer surface of the food material through the inner surface of the hole food material Penetrating the cooking source into the interior of the (S1-b) characterized in that it comprises a. The step (S1-b) of infiltrating the cooking source into the food material through the inner surface of the hole may proceed after the step (S1) of forming a plurality of holes, but is not limited thereto. It may proceed with the forming step (S1). For example, a hollow is formed along a length direction to be described later, and a plurality of holes connected to the hollow are pressurized to press a material such as a potato by using a punching machine having a plurality of punching pins formed on an outer surface thereof, so that the punching pins are formed inside the potato. By injecting the cooking source through the hollows and holes in the penetrated state, the cooking source can be penetrated into the food material. In addition, the step (S1-b) of penetrating the cooking source into the food material through the inner surface of the hole after the step (S1-a) of forming a plurality of grooves in the inner surface of the hole shown in FIG. It may be implemented, but is not necessarily limited thereto, and may be implemented at the same time.

As described above, the method further comprises penetrating the cooking source into the food material through the inner surfaces of the plurality of holes penetrating the inside so as to be exposed to the outer surface of the food material. By penetrating the sauce it is possible to produce a food with a good texture.

(Example 9)

The food manufacturing apparatus according to the present embodiment is a device for manufacturing food cooked by heating, and as shown in FIGS. 18 and 19A, a housing 610 and a plurality of punching pins 622 in which food materials are stored are provided. And a divider 660 having a perforator 620 to be provided, a collecting box 630 for storing the divided food material, a work table 640, a pressurizer 650, and a plurality of

split plates

662 and 663. .

The housing 610 accommodates the food material and supports or fixes the food material when the inside of the food material is perforated or when the perforated food material is divided into a plurality of bodies. As shown in FIG. It is a cube shape. However, the enclosure 610 is not limited thereto and may have various shapes. The upper portion of the enclosure 610 may be made of an open or openable lid for feeding the food material. A plurality of pin holes 612 are formed on the side of the enclosure 610. The plurality of pin holes 612 may be formed only on all or some side surfaces of the enclosure 610. The bottom of the enclosure 610 is coupled to the door 614 that can be adjusted to open and close in a variety of ways, for example sliding.

The perforator 620 forms a plurality of holes penetrating the inside of the food material so as to be exposed to the outer surface of the food material contained in the housing 610. The perforator 620 has a plurality of perforation pins 622 forming a plurality of holes penetrating the inside of the food material to be exposed to the outer surface of the food material contained in the housing 610. A plurality of drill pins 622 are secured to the punch 621 to be arranged in a position corresponding to the pin hole 612 of the enclosure 610, as shown in Figures 18 and 19a. The punch 620 may advance back and forth with respect to the enclosure 610 by a device such as a hydraulic cylinder. As the punch 621 moves forward, the drilling pins 622 fixed to the punch 621 pass through the pin holes 612 of the housing 610 to penetrate the inside of the food material contained in the housing 610. Subsequently, as the punch 621 moves backward, the puncture pins 622 penetrating the inside of the food material are discharged through the inside of the food material and the pin holes 612 of the housing 610. Punch 621 may be composed of two punches 621 that advance or retreat perpendicularly to each other on a plane as in FIGS. 18 and 19A, but are not limited to one punch that moves in various ways, for example, forward or backward. It may consist of two punches facing each other forward or backward or one punch moving forward or backward in the vertical direction. For example, as shown in FIG. 19B, the punching machine 620 having the punch 621 and the drilling pins 622 is positioned above the housing 610 to move up and down inside the housing 610 to move up and down the food. In the state of puncturing the inside of the material and storing the perforated food material, the housing 610 may be moved along the worktable 640 to be positioned below the pressurizer 650. The punch 621 is formed with holes (not shown) corresponding to the hollow 627 to be described later of the drill pin 622, through which the cooking source or the like is injected into the hollow 627 of the drill pin 622. do.

The punch pin 622 consists of a body 623 of a hollow 627 with an empty interior as shown in FIG. 20. The body 623 has a diameter corresponding to the diameter of the hole drilled inside the food material. The body 623 may be circular as shown in FIG. 20 but is not limited thereto. One end of the body 623 is composed of a tip 626 having a variety of shapes, for example, a pointed shape as shown in Figure 20 to facilitate the opening of the hole. Tip portion 626 may be integrally coupled to the body 623, but may be coupled to the body 623 in a detachable manner, such as screwing, as shown in FIG. As shown in FIG. 20, the other end of the main body 623 is formed of a threaded portion 628 coupled to a coupling hole (not shown) formed in the punch 621. However, the other end of the main body 623 is not limited to this, for example, may be integrally coupled to the punch 621. On the other hand, the injection hole 624 is formed in the outer peripheral surface of the main body 623. The injection hole 624 is formed to communicate with the hollow 627. The injection hole 624 may be formed in various shapes. The injection hole 624 has a passage through which the cooking source injected through the hollow 627 of the main body 623 while the punch pin 622 penetrates into the food material passes through to penetrate the food material. do. A plurality of blades 625 protruding outward are coupled to the outer circumferential surface of the main body 623. The plurality of blades 625 are for forming grooves in the holes formed in the body of the food material and have a shape corresponding to the shape of the grooves. The blades 625 may be composed of four blades protruding outward as shown in FIG. 21, but are not limited thereto. The blades 625 may be configured of more or less blades. The blade 625 extends along the longitudinal direction of the main body 623. The blade 625 may be formed close to the tip 626 of the main body 623 as shown in FIG. 20, but is not limited thereto. The blade 625 may be formed close to the threaded portion 628 of the main body 623 and may be formed at one end thereof. It may be formed to extend to the other end. Blade 625 may be integrally coupled to body 623 as shown in FIG. 21, but may be detachably coupled to body 623 as shown in FIG. 22. The blade 625 shown in FIG. 22 is coupled to the coupling groove 629 formed by cutting along the longitudinal direction of the main body 623 from the end where the tip 626 of the main body 623 is coupled. In this case, the blade 625 is fixed not to be separated by the screwing of the tip 626. In this way, the blade 625 is formed in the drilling pin 622, so that it is possible to easily form a plurality of grooves on the inner surface of the hole while forming a hole in the food material.

Enclosure 610 and perforator 620 are installed on work bench 640 as shown in FIG. 19A. The enclosure 610 is fixed to the workbench 640, and the perforator 620 is installed to move forward or backward on the workbench 640 toward the enclosure 610. Therefore, the worktable 640 is preferably formed to have a suitable width and length so that the housing 610 is installed and the perforator 620 can move forward and backward.

The pressurizer 650 presses and moves the food material stored in the housing 610 and drilled downward from the top. As shown in FIGS. 18 and 19A, the pressurizing cylinder 651 and the pressurizing plate 652 are moved. It includes. The pressure cylinder 651 is a member connected to the pressure plate 652 to move it upwards or downwards. As shown in FIGS. 18 and 19A, the pressurizing cylinder 651 is fixed to the center of the pressurizing plate 652 in a cylindrical shape, but is not limited thereto and may have various shapes. The pressing plate 652 has a cross section having a shape corresponding to the cross section of the inner space of the enclosure 610. In addition, it is preferable that the front portion of the pressing plate 652 is made flat so that the whole food material can be uniformly pressed. The pressurizer 650 moves downward to press the food material accommodated in the housing 610 to perforate the food material to move toward the divider 660 installed under the housing 610. In this case, before operating the pressurizer 650, the bottom of the enclosure 610 is closed by sliding the door 614 to open the bottom.

The divider 660 divides a food material having a plurality of holes into a plurality of bodies having a predetermined shape. As shown in FIG. 19A, the divider 660 is provided below the housing 610. When the door 614 of the housing 610 is opened, and then the pressurizer 650 is moved downward to press the perforated food material in the housing 610, the food material is divided into the divider 660 installed under the housing 610. It is divided into a plurality of bodies having a predetermined shape while passing through). As shown in FIG. 23, the divider 660 includes a plurality of first and

second dividing plates

662 and 663 arranged on the frame 661 so as to cross each other. The frame 661 has an open top and bottom surfaces and is surrounded by side surfaces. The cross section of the frame 661 is preferably coincident with the cross section of the enclosure 610 because the food material of the enclosure 610 can be easily passed through the frame 661. As long as the cross section of the frame coincides with the cross section of the enclosure 610, as shown in FIG. 23, it may be rectangular in shape or else may be hexagonal in shape. The first split plate 662 and the second split plate 663 may be arranged to have a lattice structure as shown in FIG. 23. In this case, the first dividing plate 662 and the second dividing plate 663 are respectively attached to the first insertion grooves 664 and the second insertion grooves 665 formed in the frame 661, as shown in FIG. One end is inserted and fixed. However, the present invention is not limited thereto, and the first and

second split plates

662 and 663 may be integrally fixed to the frame 661. The upper end of the frame 661 of the divider 660 extends outward as shown in FIG. 19 so as to support the work bench 640. However, the present invention is not limited thereto, and the upper end of the frame 661 may be detachably coupled to the lower end of the housing 610.

As shown in FIG. 25, the first dividing plate 662 has a first body 662a having a constant thickness and width and extending flatly in one direction, and a plurality of protruding outwards from the first body 662a. The first cutting groove 662c is coupled to the first blades 662b and the second dividing plate 662. The thickness t1 of the first main body 662a is thin enough to cut and divide the food material when the food material is pressed by the pressurizer 650 and passes through the divider 660. The width w1 of the first main body 662a is formed such that the food material is cut and divided when the food material is pressed by the pressurizer 650 and passes through the divider 660. For example, if the width w1 is large, the food material of small size may not be completely divided, and if the width w1 is too small, the food material may not be formed properly on the outer side of the food material. It is desirable to adjust the width appropriately so that the groove can be properly formed on the outer surface while dividing. The length of the first body 662a extends from one side of the frame 661 to the other side of the frame 661 to be opposite to the first insertion groove 664 facing each other. As shown in FIG. 25, the first blade 662b protrudes in a shape capable of forming a groove in the outer surface of the food material. For example, the first blade 662b shown in FIG. 25 has a rectangular cross section. The first blade 662b is also formed in the same number as the number of grooves formed in the outer surface. As illustrated in FIG. 25, the first blade 662b may be formed to have the same length as the width w1 of the first body 662a, but may be formed to have a length smaller than the width w1. As shown in FIG. 25, there are a plurality of first group of first blades composed of three first blades 662b adjacent to each other. One group of first blades 662b may be configured in one, four, or more, as shown in FIG. 25. The first cutting groove 662c is formed in a portion of the first body 662a between the first group of blades 662b and the first group of blades 662b adjacent thereto. The first incision groove 662c is engaged with the corresponding second incision groove 663c of the second blade 663 such that each top of the first blade 662 and the second blade 663 are arranged on the same plane. Has a length. In addition, the width of the first cutting groove 662c is combined with the corresponding second cutting groove 663c of the second blade 663 so that the first blade 662 and the second blade 663 are not spaced apart from each other. It is desirable to have a width equal to the thickness of the blade 662.

As shown in FIG. 26, the second dividing plate 663 includes a second body 663a, a second blade 663b, and a second cutout 663c similar to the first dividing plate 662. The second body 663a and the second blade 663b are formed similarly to the first body 663a and the first blade 663b, respectively. The second incision groove 663c is similar to the first incision groove 662c except that the second incision groove 663c is coupled to the first incision groove 662c and extends upward from the lower end of the second body 663a. The second blade 663b shown in FIG. 26 has a rectangular cross section.

The first dividing plate 662 and the second dividing plate 663 are respectively divided into the first dividing groove 662c and the second dividing groove 663c corresponding to the second dividing plate 663 and the first dividing plate 662. ) Are joined to each other by being arranged alternately to be inserted. The first and

second split plates

662 and 663 are coupled to each other to form a divider 660 having a plurality of split holes 666, as shown in FIG. 23.

27 and 28 show a first split plate 667 and a second split plate 668 of different shapes, respectively. The first split plate 667 includes a first body 667a, a first blade 667b, and a first cutout 667c. The first blade 667b is characterized in that it has a wedge-shaped cross section. The second split plate 668 includes a second body 667a, a second blade 667b, and a second cutout 667c. The second blade 667b is characterized in that it has a wedge-shaped cross section.

Collector 630 is installed in the lower portion of the divider 660 as shown in Figure 18 and 19a to collect the food material passed through the divider. In addition, the collection box 630 also serves to support the enclosure 610, the working table 640, the divider 660 and the like.

(Example 10)

In the food production apparatus according to the present embodiment, as shown in FIG. 29, a divider 670 is provided on the lower surface of the pressure plate 652 opposite to the pressure cylinder 651 of the pressure presser 650. The divider 670 has a configuration in which a split hole 676 is formed by being arranged in a lattice such that the first split plate 672 and the second split plate 673 that are fixed at both ends to the frame 671 intersect each other. . The first split plate 672 and the second split plate 673 protrude outwardly of the blades similar to those shown in FIGS. 25 and 26, respectively. This divider 670 is simultaneously pressed when the pressurizer 650 presses the perforated food material in the enclosure 610 as shown in FIG. 19.

In this way, since the divider 670 is installed on the lower surface of the pressurizer 650, the divider 670 does not need to be separately installed at the lower portion of the enclosure 610. In addition, since the divider 670 is provided on the lower surface of the pressurizer 650, when the pressurizer 650 pressurizes the foodstuff, the food material does not come into contact with the lower surface of the pressurizer 650, and the food material does not come into contact with the divider 670. Since the food material is divided, the food material located near the lower surface of the pressurizer 650 may be crushed to prevent the food material from being divided according to a predetermined shape.

(Example 11)

As shown in FIG. 30, the food manufacturing apparatus which concerns on a present Example further includes the heater 700 which heats the food material divided | segmented into the some body. As in the embodiment shown in FIG. 18, the food material divided into the plurality of bodies by the divider 660 is cooked by being collected in the collecting box 630 and then heated in the heater 700.

The heater 700 includes a chamber 710 which forms a space therein for storing divided food material and heats therein as shown in FIG. 30 and a door 720 openable for storage and separation of the food material. . The door 720 may be rotatably coupled to the chamber 710 by a rotatable member such as a hinge 722. The door 720 may be attached to the handle 721 to facilitate opening and closing. Although the inside of the chamber 710 may be a single space, a space in which the food material may be stored may include a plurality of layers to separately store the food material for each layer. For example, when the interior space of the chamber 710 is composed of three floors, the door 720 may be formed of three doors 721 to be connected to each floor, as shown in FIG. 30.

As shown in FIG. 31, the heater 700 includes a body 100 in which a heating member 730 is arranged and spaced apart from the heating member 730 in the interior space 760 of the chamber 710 to divide the food material. The receiving portion 750 is arranged.

The heating member 730 is preferably disposed at the center of the internal space 760 because it can evenly transmit heat radially. The heating member 730 may be formed in various shapes such as an electric heater having a cylindrical shape. The heat transfer member 740 may be arranged around the heating member 730 to be formed to surround the heating member 730 and may be made of a material that emits far infrared rays such as elvan. The heat transfer member 740 is preferably formed with a plurality of holes so that the heat transfer of the heating member 730 can be made smoothly.

As shown in FIG. 31, the accommodating part 750 may be disposed in one piece, but the present invention is not limited thereto and may be disposed around the heating member 730.

The chamber 710 and the accommodating part 750 may be formed of a metal steel plate such as stainless steel sheet or copper, and mineral components such as elvan may be mixed or minerals such as elvan may be attached.

(Example 12)

The food manufacturing apparatus which concerns on a present Example has the structure which the heater 800 consists of a multilayer conveyor system, as shown in FIGS. 32-34. The heater 800 includes a main body 810 having an empty interior, a multi-layered conveyor 820, a driving motor 830 for driving the same, and a heater 840 for heating the divided food material placed on the conveyor 820. , A discharge part 850 through which the heated food material is discharged, an input part 870 for inputting the food material for heating, a switch 860 for manipulating temperature and operation or the like. On the inner wall of the main body 810, a far-infrared radiation material such as elvan can be arranged. As shown in FIG. 33, the multilayer conveyor 820 is arranged so that the conveyors 820 which rotate in opposite directions may alternately form a multilayer, and the food material moved by the conveyor 820 of the upper layer may be the same. Each conveyor 820 is alternately arranged so as to protrude in a direction opposite to the direction of movement thereof so as to fall from one end to the bottom and be placed on top of the conveyor 820 immediately below. Each conveyor 820 is connected to the drive motor 830 and the belt 832 and arranged side by side spaced apart from the sprocket 821 and the sprocket 821 on one side that rotates about a central axis fixed to the main body 810. And a sprocket 821 on the other side that rotates in conjunction with each other. The sprocket 821 on the other side is connected to the sprocket 821 and the chain rod 822 on one side to interlock. As shown in FIG. 34, the chain rod 822 is configured by connecting a plurality of rods to each other and moves in one direction by rotating the teeth of the sprocket 821 interposed between the chain rods 822. do. The heating unit 840 is arranged inside the chain rod 822, and the heating unit 840 may be further arranged between the chain rod 822 or between the chain rod 822 and the chain rod 822. have.

After operating to operate at a predetermined temperature by the switch 860, when the divided food material is put into the inlet 870, the food material is dropped onto the upper end of the conveyor 820 arranged at the top. Thereafter, the food material is moved to the other end by the movement of the conveyor 820, and is baked at a temperature of, for example, 190 ° C. or less by the heating unit 840. The food material moved to the other end of the conveyor 820 of the top portion is lowered to one end of the conveyor 820 located immediately below, and then heated by the heating unit 840 while moving to the other end. While repeating this process, the food material is baked at a temperature of 190 ° C. or lower, and then discharged through the discharge unit 850. The discharged food ingredients are cooked by spraying them with a variety of flavored sauces or solutions in which vitamins are dissolved.

Thus, by using the heater 800 provided with the multilayer conveyor 820, it becomes possible to heat the food material divided | segmented efficiently even in a narrow space at low temperature.

Although the present invention has been described with reference to the embodiments shown in the drawings, this is merely illustrative, and those skilled in the art to which the present invention pertains, various modifications and equivalent other embodiments from these embodiments. It can be understood that is possible. Therefore, the protection scope of the present invention is defined by the technical spirit of the appended claims.

The present invention can be used in low temperature heat processing is possible to reduce the formation of harmful components of human body due to the heat processing, and its manufacturing method and apparatus.

Claims

As food cooked by heating,

A plurality of holes penetrating the inside to be exposed to the outer surface of the body; And

Food having a plurality of grooves formed on the outer surface of the body or the inner surface of the hole.
According to claim 1,

The hole includes a plurality of holes extending in different directions.
According to claim 1,

The groove extends along an outer surface of the body or an inner surface of the hole.
According to claim 1,

The groove extends to the outer side of the body or the inner side of the hole.
According to claim 1,

Said groove having a wedge or rectangular cross section.
The method according to any one of claims 1 to 5,

The food is a food comprising one selected from the group consisting of potatoes, sweet potatoes, carrots and chestnuts.
As a method of manufacturing food cooked by heating,

(A) forming a plurality of holes penetrating therein so as to be exposed to an outer surface of the food material;

(B) dividing the food material having the plurality of holes into a plurality of bodies having a predetermined shape; And

(C) heating the plurality of bodies,

The step (a) of forming the plurality of holes includes the step of forming a plurality of grooves on the inner side surface of the hole, or the step (b) dividing into the plurality of bodies includes the plurality of holes on the outer surface of the body. Food manufacturing method comprising the step of forming a groove.
The method of claim 7, wherein

(A) the step of forming the plurality of holes comprises the step of penetrating the cooking source into the interior of the food material through the inner surface of the hole.
The method of claim 7, wherein

The dividing into the plurality of bodies (b) comprises forming the groove to extend to the inner surface of the hole.
The method of claim 7, wherein

(C) the step of heating the plurality of the body is heated to cooking oil at a temperature of 175 ℃ or less or baked at a temperature of 190 ℃ or less.
The method according to any one of claims 7 to 10,

The food production method is a food production method using a material selected from the group consisting of potatoes, sweet potatoes, carrots and chestnuts.
An apparatus for producing food cooked by heating,

A perforator having a plurality of perforation pins forming a plurality of holes penetrating therein so as to be exposed to an outer surface of the food material; And

A divider having a plurality of dividing plates for dividing the food material having the plurality of holes formed into a plurality of bodies having a predetermined shape,

The perforator has a blade protruding outward from the outer surface of the drilling pin to form a plurality of grooves in the inner surface of the hole, or the divider of the split plate to form a plurality of grooves in the outer surface of the body Food manufacturing apparatus having a blade protruding outward.
The method of claim 12,

The perforated pin is a hollow inside where the source is filled in order to be able to penetrate the cooking source into the inside of the food material through the inner surface of the hole and the outer peripheral surface which is a passage for moving the source to the inner surface of the hole Food production apparatus having a fine hole.
The method of claim 12,

The blade of the dividing plate is a food manufacturing apparatus extending so that the groove is connected to the inner side of the hole.
The method of claim 12,

Food manufacturing apparatus further comprising a heater for heating the plurality of bodies.
The method of claim 15,

Wherein the heater is heated to cooking oil at a temperature of 175 ℃ or less or baked at a temperature of 190 ℃ or less.
The method of claim 12, wherein

The food production device is a food production device using a material selected from the group consisting of potatoes, sweet potatoes, carrots and chestnuts.