KR20160082916A - Manufacturing method of packaged prepared foods - Google Patents

Abstract

The present invention relates to a type of methods for manufacturing a pre-packaged prepared food which can achieve maximum manufacturing efficiency such as saving energy and extending product preservation term by fusing the tastes of food materials and simplifying manufacturing process. The method for manufacturing a pre-packaged prepared food comprises the following steps: non-heated preprocessing a main ingredient and at least one sub-ingredient; placing the main ingredient and the sub-ingredient in a package container; sealing the main ingredient and the sub-ingredient in the package container; and obtaining the pre-packaged prepared food by simultaneously heating and sterilizing the main ingredient and the sub ingredient sealed in the packaged container.

Description

Technical Field [0001] The present invention relates to a manufacturing method of packaged prepared foods,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged cooked food and a method for producing the packaged cooked food, and more particularly, to a packaged cooked food in which cooked rice and cooked food are cooked simultaneously at a high pressure.

As microwave oven food develops, various packaged food products are sold on the market. However, most of the packaged foods are packaged in a temperature controlled environment after the aging process and then sealed with a cover material so that the shelf life reaches 4 to 5 days.

FIG. 1 is a process of manufacturing a conventional packaged cooked food, and its manufacturing process is divided into a main ingredient and a sub ingredient 2 process. In the process 101 of the main ingredients, for example rice, rice is washed and immersed in water. When the water absorption reaches 10% to 30%, 1.2 times of water and a small amount of liquid oil are added and the mixture is heated at 98 ° C to 103 ° C Cooks for about 20 to 30 minutes to mature rice; Subsequently, in step 201, the cooked rice is placed in a container and cooled to 25 to 30 ° C for 15 to 20 minutes through a cooling device. Then, the rice is rapidly cooled to prevent dangerous temperature for a long time. And expanding the rice via the expander.

The supplementary ingredients, such as the boiling material preparation process 102, may be prepared by cutting the processed ingredients, such as raw meat or / and root vegetables, to a predetermined standard, boiling in boiling water at 100 ° C, Fully aged to an oil temperature of 85 ° C or higher; Adjusting the sauce according to the compounding ratio and boiling for at least 30 minutes to 85 ° C or higher; Subsequently, in step 202, the sub-materials are respectively packed in a container, and the sub-materials are rapidly cooled to a temperature of 4 ° C to 10 ° C for 15 to 20 minutes through a cooling device.

Finally, in step 300, the cooked rice and the sub ingredient are placed in a double separation container in a controlled environment at 4 ° C to 18 ° C. The rice cooked in the main ingredient is placed in one of the compartments, and the sauces, meat, root vegetables and other auxiliary ingredients are packed in the other compartment, and then the packaged cooked food is obtained by sealing with the cover material in the process 400.

However, packaged cooked foods produced by the above method require that all the ingredients be individually cooked and aged and then packaged in a refrigerator, so that the work process is complicated and a large amount of energy is consumed. In addition, in order to standardize the weight, all semifinished food materials and sauces must be separately cooked and packaged by weight, so that the fusion property of the taste is deteriorated. Also, if one of the ingredients is not suitable for heating or cooling, or if the sanitary condition of the person is not good, the microorganism may proliferate and rancidity may occur, which may cause food safety problems. Also, Because it is possible to store only for 3 to 7 days, the shelf life is too short, and there is a possibility to waste food materials.

In order to solve the above-described conventional technical problems, the main object of the present invention is to provide a kind of packaged cooked food which can achieve the maximum production efficiency to save energy and to preserve the shelf life by fusing the taste of the food and simplifying the production process And a method for producing the same.

To achieve the above object, the present invention provides a method of manufacturing a packaged cooked food comprising the steps of: performing a non-heated cooking pretreatment on a main ingredient and at least one subsidiary ingredient; Placing the main ingredients and the at least one auxiliary ingredients in a packaging container; Sealing the main food material and the at least one subsidiary food material in the packaging container at room temperature; And simultaneously heating and sterilizing the main food material and the at least one auxiliary food material sealed in the packaging container to obtain the packaged food.

The pretreatment comprises immersing the main foodstuff to absorb water and washing the at least one auxiliary foodstuff. The pretreatment further comprises performing a standardized cut on the at least one sub-ingredient to have the same cooking time as the main ingredient. The pretreatment further includes refrigerating the main ingredient and the at least one subsidiary ingredient at 4 DEG C so that the growth of bacteria is suppressed at a low temperature.

In one embodiment of the present invention, in the step of immersing the main food material and absorbing the water, the main food material is rapidly washed, water is drained and left for about 0.5 to 1 hour so that the absorption rate of the main food material To 5% to 30%.

In one embodiment of the present invention, the main ingredient is rice such as Jeongbaekmi, and the sub ingredient may include meat, vegetables or legumes.

In one embodiment of the present invention, the step of washing the at least one auxiliary foodstuff comprises the step of boiling the at least one auxiliary foodstuff in boiling water at 100 ° C or the surface being cooked at 150 ° C or higher, And includes a step of slightly bouncing. The method may further include drenching the at least one subsidiary material before performing the step.

In one embodiment of the present invention, the packaging container is a plastic tray that is capable of withstanding high temperatures and high pressures while having a good air-blocking performance, wherein the packaging container is configured to contain the main food material and the at least one sub- And is separated into two or more storage tanks.

In one embodiment according to the present invention, the step of sealing the main foodstuff and the at least one auxiliary foodstuff in the packaging container at room temperature is carried out in an aseptic environment. Wherein the step further comprises the step of adding 0.7 to 1.2 times the amount of the cooking water and a trace amount of liquid oil to the main food material. The room temperature is between 22 ° C and 25 ° C. In one embodiment of the present invention, the step of sealing the main foodstuff and the at least one subsidiary material in the packaging container at room temperature includes sealing the cover material, such as a plastic film, to the packaging container using a heat sealer The cover member is sealed to the edge of the packaging container with two or more seams, and the cover member is sealed with a seam line of three or more lines to separate the two storage containers of the packaging container.

In one embodiment of the present invention, simultaneously performing the heating and sterilization treatment on the main ingredient and the at least one subsidiary ingredient sealed in the packaging container may be performed by rotating the sealed container over a rotatable spray sterilizer And then cooking at 100 to 130 ° C and 1 to 3 atmospheric pressure for 30 to 60 minutes so that the Fo value of the main food material and the at least one auxiliary food material in the packaging container are interposed between 1 and 6 .

In one embodiment according to the present invention, the packaged cooked food can be stored for 30 days at 22 占 폚 or lower.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a flowchart illustrating a manufacturing process of packaged food according to a preferred embodiment of the present invention; FIG. And
3 is a view illustrating a packaging container of the packaged food according to a preferred embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. The scope of the patent of the present invention is not limited to the above embodiment, but should be defined by the scope of patent application.

2, the main steps of the method of manufacturing packaged cooked food according to a preferred embodiment of the present invention include the following: (Step 21) A method for preparing a packaged cooked food product comprising the steps of: step; (Step 22) placing the main ingredient and the at least one subsidiary ingredient in a packaging container (see Fig. 3); (Step 23) sealing the main foodstuff and the at least one sub-ingredient in the packaging container at room temperature; And (step 24) simultaneously heating and sterilizing the main ingredient sealed in the packaging container and the at least one subsidiary ingredient to obtain the packaged food. The main steps are described in detail later.

The step of performing the non-heated cooking pretreatment for the main ingredient and the at least one subsidiary ingredient in the step 21 further includes a step 211, a pre-treatment step of soaking the main ingredient to absorb water, and a step 212 And a pretreatment step in which one sub-ingredient is washed. In the pretreatment step of immersing the main foodstuff in the step 211, the main foodstuff such as uncooked rice is rapidly washed through a rice washer, and the water is drained and left for about 0.5 to 1 hour, Such as from 5% to 30% of the weight, but not limited thereto, wherein the uncooked rice may be, for example, rice cakes. The pretreatment step of washing the at least one subsidiary material in step 212 may be performed by preparing the sauce according to the mixing ratio and then finishing the at least one subsidiary material including the digester, Cutting, dipping, boiling in boiling water at 100 ° C or baking the surface at a temperature of 150 ° C or higher, slightly frying the oil at a center thereof, and cutting vegetables such as potatoes, carrots, etc. contained in the at least one subsidiary ingredient Or beans are cut and then cut to the specified standard size so as to obtain the same cooking time as the main ingredient through the step of cutting the at least one subsidiary ingredient to the size of the specified standard so that the main ingredient and the at least one After the sub-ingredients have undergone the same cooking time, one of them is over- Comprising the step of preventing indicating different ripening degree undercooked not limited only to this. It should be noted that the purpose of bake to above 100 DEG C or slightly above 150 DEG C of step 212 is to clean and remove the meat of the meat, but never to cook the meat to its center, Therefore, the processing time of the above step is very short and takes only 30 to 60 seconds. Also, it should be understood that steps 211 and 212 may be performed simultaneously or stepwise.

Step 21 is a step of cooling the pre-processed main ingredients such as uncooked meat and at least one auxiliary ingredients such as meat and vegetables or legumes in a refrigerator at a constant temperature of 4 DEG C to inhibit bacterial growth at a low temperature.

3, the packaging container 50 is, for example, a plastic tray which can withstand a high temperature and a high pressure and has a good air-blocking performance, and the packaging container 50 has a structure in which the pre- (51), (52) having two independent spaces by a partition plate (53) so as to be able to contain at least one subsidiary material, respectively. 2 and 3, in the next step 22, the unprocessed raw material after the pre-treatment, for example, the washing water after the washing, is placed in the storage tank 51 of one of the packaging containers 50 , A food of 0.7 to 1.2 times the above uncooked content, and a trace amount of liquid oil are added. The above-mentioned trace amount of liquid is for imparting gloss and stickiness to cooked rice, and vegetable oil such as common salad oil can be used. In addition, a predetermined amount of the at least one subsidiary ingredient, for example, meat, vegetables or legumes, is contained in another storage container 52 of the packaging container 50, and in step 212, a cooked sauce is added in a fixed amount .

Next, as shown in FIGS. 2 and 3, the process goes to step 23 where the packaging container 50 containing the main food material and the at least one auxiliary food material is hermetically packed at room temperature, To prevent contamination. Here, the sealing step does not require an aseptic environment such as a clean room, and only needs to control the room temperature to between 22 [deg.] C and 25 [deg.] C in a good hygiene environment. Wherein the step of sealing the main foodstuff and the at least one auxiliary foodstuff in the packaging container (50) at room temperature comprises: sealing the cover material (50) with a thermal bonding machine, wherein the plastic The cover material such as a film is sealed with a mold corresponding to the cover material at a heat bonding temperature of 175 DEG C or more for about 3 to 5 seconds through a heat adherer so that the cover material is adhered to an opening (not shown) Seal it. In the preferred embodiment, since the packaging container 50 is a plastic tray provided with two storage tanks 51 and 52, the edge of the tray is sealed with two lines of 0.2 mm seam, The portions of the diaphragm 53 between the storage chambers 51 and 52 are sealed with three 0.2 mm seam lines. In other embodiments, the packaging container 50 is provided with three storage chambers 50, 50, 50, 50, 50, 50, 50, , Four storage tanks, or any packaging tanks including two or more storage tanks.

Finally, as shown in FIG. 2 and FIG. 3, the main foodstuff entering the step 24, that is, sealed in the packaging container 50 and the at least one auxiliary foodstuff are simultaneously subjected to heating cooking and sterilization treatment And the heating and sterilizing process is performed by transferring the main food material and the at least one auxiliary food material sealed in the packaging container 50 to a spinneret sterilizer (not shown) capable of rotating, The heating temperature in the sterilizer is 100 to 130 DEG C, the pressure is 1 to 3 atmospheric pressure (atm), and the rotation speed is the rotation speed (rpm). And sterilized by heating under the above conditions to the center temperature of the main and auxiliary ingredients for 30 to 60 minutes so that the Fo value of the main and sub ingredient materials in the packaging container 50 is interposed between 1-6, It can allow. In the preferred embodiment of the present invention, the rotatable spray sterilizer is selected so that the bottom of the cooked rice is absorbed and absorbed by too much water during the aging of the uncooked rice, The upper layer is to prevent the problem of becoming too hard due to insufficient water absorption. In addition, the processing conditions in the above step can be determined according to the kind of the foodstuff and the condition of the pretreatment. For example, the selection and pretreatment methods of various kinds of foodstuffs can be adjusted with the cooking time of rice cooked at the earliest time. Specifically, if the rice is aged for 30 minutes, the meat in the supplementary ingredients is cut to a size that can be fully ripe within 30 minutes, and a side menu such as potatoes which is not boiled excessively even if the cooking is completed within 30 minutes is selected .

The packaged cooked food of the present invention can be completed immediately after three stages of pretreatment, sealing and heating. The main and supplementary ingredients are not subjected to pretreatment such as washing and preliminarily separated and cooked separately, It is not necessary to cook the packaged food in a complicated or precise environment (for example, a separate clean room), and the manufacturing process is shortened and the energy cost .

Since the packaged cooked food of the present invention is first subjected to sealing sealing and then sterilized by heating through a sterilizer, it is possible to prevent contamination after being packaged and to reduce the number of microorganisms and increase the shelf life, Can be increased. Further, by effectively sealing the packaged cooked food to the completely separated packaging container by using the cover material, the mutual influence between the main and sub food materials can be prevented, and the taste can be further standardized through the quantitative cooking, Fusion of food ingredients is even better.

In a preferred embodiment of the present invention, as shown in the table, when a special preservative is not added, the packaged cooked food can be stored at 37 ° C for 15 days And can be stored at 22 ° C for 30 days. The lower the storage temperature, the longer the shelf life is. In addition, the amount of the plasticizer discharged from the packaging container is also in conformity with the public notice standard of the sanitary area.

Tarong Curry Chicken 22 ℃
7 days 22 ℃
14 days 22 ℃
21st 22 ℃
30 days 37 ℃
10 days 37 ℃
15th Detection item Total viable cell count Not detected Not detected 3.0 × 0 ⁶ 2.5 × 0 ⁶ 5.4 × 0 ⁴ Not detected Colonic bacillus group Not detected Not detected Not detected Not detected Not detected Not detected Colonic bacillus voice voice voice voice voice voice Cereus voice voice voice voice voice voice 9 plasticizers DBP 0.08ppm (<0.3ppm passed)

Referring to Table 2, as another embodiment of the present invention, when the packaged cooked food of beef stew is taken as an example, the packaged cooked food can be stored at 37 ° C for 15 days without adding any preservative And can be stored at 22 ° C for 30 days. The lower the storage temperature, the longer the shelf life is. In addition, the amount of the plasticizer discharged from the packaging container is also in conformity with the public notice standard of the sanitary area.

Beef beef 22 ℃
7 days 22 ℃
14 days 22 ℃
21st 22 ℃
30 days 37 ℃
10 days 37 ℃
15th Detection item Total viable cell count 1.0 × 0 ¹ Not detected 1.0 ◎ 0 ⁶ 1.1 × 0 ⁵ 3.4 × 0 ⁶ 2.6 × 0 ⁵ Colonic bacillus group Not detected Not detected Not detected Not detected Not detected Not detected Colonic bacillus voice voice voice voice voice voice Cereus voice voice voice voice voice voice 9 plasticizers DBP 0.06ppm (<0.3ppm passed)

As can be seen from Tables 1 and 2, the packaged food of the present invention can be stored at 22 ° C for 30 days without adding any preservative.

The method of manufacturing the packaged cooked food of the present invention can also be applied to packaged cooked foods that can simultaneously cook two other food ingredients such as, for example, a cotton and a blend of spaghetti cooked food, a combination of rice cake and beef spaghetti, and the like.

101 to 102, 201 to 202, and 30 to 400:
211 to 212 and 22 to 24:
50: packaging container 51, 52: storage container
53: diaphragm

Claims (20)

Subjecting the main foodstuff and at least one auxiliary foodstuff to non-heat cooking pretreatment;
Placing the main ingredients and the at least one auxiliary ingredients in a packaging container;
Sealing the main food material and the at least one subsidiary food material in the packaging container at room temperature; And
And simultaneously heating and sterilizing the main food material and the at least one subsidiary material sealed in the packaging container to obtain the packaged cooked food. The method according to claim 1,
Wherein the pretreatment comprises immersing the main food material, absorbing water, and washing the at least one auxiliary food material. 3. The method of claim 2,
Wherein the pretreatment further comprises cutting the at least one subsidiary material to a standardized cutting time so as to have the same cooking time as that of the main food material. 3. The method of claim 2,
Wherein the pretreatment further comprises refrigerating the main foodstuff and the at least one auxiliary foodstuff at 4 DEG C so that the growth of bacteria is suppressed at a low temperature. 3. The method of claim 2,
In the step of immersing the main food material and absorbing water, the main food material is rapidly washed, the water is drained and left for about 0.5 to 1 hour so that the absorption rate of the main food material is 5% to 30% of the total weight &Lt; / RTI &gt; The method according to claim 1,
Wherein the main foodstuff is cooked rice. The method according to claim 1,
Wherein the auxiliary food material is meat. The method according to claim 1,
Wherein the auxiliary food material further comprises a vegetable or a legume. 3. The method of claim 2,
The step of washing the at least one subsidiary material may include a step of boiling the at least one subsidiary material in boiling water at 100 ° C or a surface of at least 150 ° C, Of the packaged cooked food. 10. The method of claim 9,
Further comprising the step of dipping said at least one auxiliary food material in boiling water at 100 DEG C or in the step of kneading the surface at a temperature of 150 DEG C or more and barely centering the said at least one auxiliary food material in oil, &Lt; / RTI &gt; The method according to claim 1,
Wherein the packaging container is a plastic tray capable of withstanding a high temperature and a high pressure and having a good air-blocking performance. The method according to claim 1,
Wherein the packaging container is divided into two or more storage compartments so as to contain the main food material and the at least one auxiliary food material, respectively. The method according to claim 1,
The step of sealing the main food material and the at least one auxiliary food material in the packaging container at the room temperature further comprises the step of adding 0.7 to 1.2 times the amount of the cooking material and a trace amount of liquid oil to the main food material content Of the packaged cooked food. The method according to claim 1,
Wherein the room temperature is between 22 ° C and 25 ° C. The method according to claim 1,
Wherein the step of sealing the main food material and the at least one auxiliary food material in the packaging container at the room temperature is carried out in an aseptic environment. 13. The method of claim 12,
Wherein the step of sealing the main ingredient and the at least one subsidiary ingredient in the packaging container at the room temperature further comprises the step of sealing the cover material to the packaging container using a heat sealer, Wherein the cover material is sealed to the edge of the packaging container and the cover material is sealed with a septum that separates the two storage containers of the packaging container by three or more lines of seaming. 17. The method of claim 16,
Wherein the cover material is a plastic film. The method according to claim 1,
Wherein the step of subjecting the main foodstuff and the at least one subsidiary material sealed in the packaging container to the heating cooking and sterilization treatment is carried out by placing the sealed packaging container in a rotatable spray sterilizer at 100 to 130 ° C and 1 to 3 Further comprising the step of cooking at 30 to 60 minutes under an atmospheric pressure condition so that an Fo value of the main food material and the at least one auxiliary food material in the packaging container are interposed between 1 and 6, &Lt; / RTI &gt; 19. The method of claim 18,
Wherein the rotatable sterilizer is a water spray type sterilizer. The method according to claim 1,
Wherein the packaged food is stored at 22 占 폚 for 30 days.

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