METHOD FOR PREPARING PROCESSED FOOD AND PROCESSED FOOD PREPARED BY MEANS OF SAME

Abstract

The present application relates to a method for preparing processed food by means of a frozen block and processed food prepared by means of same.

Claims

1. A method for preparing a processed food distributable at room temperature comprising the steps of preprocessing each of at least one original material selected from vegetables, meat, and seafood; preparing a frozen block by rapidly freezing the preprocessed original material; adding the frozen block into a container; and retort-sterilizing the container containing the frozen block.

2. The method for preparing the processed food distributable at room temperature according to claim 1, wherein the step of preprocessing each of at least one original material selected from vegetables, meat, and seafood comprises a step of blanching the original materials respectively.

3. The method for preparing the processed food distributable at room temperature according to claim 2, wherein the step of blanching the original material of vegetables is performed by blanching using a calcium lactate solution having a concentration of 0.3 to 0.5 (w/w, %), at a temperature of 50 to 75 C. for 20 to 120 minutes or blanching at 80 to 110 C. for 1 to 3 minutes.

4. The method for preparing the processed food distributable at room temperature according to claim 2, wherein the step of blanching the original material of meat or seafood is one that blanches at 70 to 100 C. for 1 to 30 minutes using purified water or the solution comprising at least one selected from complex phosphate, sodium hydrogen carbonate, saccharide, and edible oil of 0.1 to 1.0 (w/w, %).

5. The method for preparing the processed food distributable at room temperature according to claim 2, wherein the step of blanching the original material of meat or seafood further comprises a step of curing the original material of meat or seafood, the step of curing the original material of meat or seafood is one that cures at 0 to 10 C. for 2 to 12 hours using at least one selected from complex phosphate, sodium hydrogen carbonate, saccharide, and edible oil of 0.1 to 1.0 (w/w, %) relative to the weight of the original material, and the step of blanching the original material of meat or seafood is one that blanches at 70 to 100 C. for 1 to 30 minutes.

6. The method for preparing the processed food distributable at room temperature according to claim 1, wherein the step of adding the frozen block to the container is one that automatically fills and packages using an automatic solid adding machine.

7. The method for preparing the processed food distributable at room temperature according to claim 1, wherein the step of retort-sterilizing is performed by a two-step sterilizing method of firstly heating at 80 to 110 C. for 10 to 30 minutes and then secondly heating at 110 to 130 C. for 5 to 30 minutes.

8. A processed food product prepared by the preparing method according to claim 1.

9. A processed food product prepared by the preparing method according to claim 2.

10. A processed food product prepared by the preparing method according to claim 3.

11. A processed food product prepared by the preparing method according to claim 4.

12. A processed food product prepared by the preparing method according to claim 5.

13. A processed food product prepared by the preparing method according to claim 6.

14. A processed food product prepared by the preparing method according to claim 7.

Description

DESCRIPTION OF DRAWINGS

[0031] FIG. 1 is a flow chart of a method of preparing a processed food of the present application.

[0032] FIG. 2 is a graph showing the mechanical measurement values for the textures of the original materials of the vegetables in the retort soybean paste stew prepared by the preparing method of the present application (significance test (<0.05)).

[0033] FIG. 3 is a graph showing the mechanical measurement values for the textures of the original materials of the seafood in the retorted soybean paste stew prepared by the preparing method of the present application (significance test (<0.05)).

BEST MODE

[0034] Hereinafter, the present application will be described in more detail by way of examples. However, the following examples are provided only for easier understanding of the present application, and the present application is not limited by the following examples.

EXAMPLES

Preparation Example 1: Preparation of Processed Food Using Frozen Block Solid

[0035] The preparation of the frozen block of the present application and the representative preparation process of various processed foods prepared by utilizing the same is as follows, and the process thereof is shown in FIG. 1

[0036] (1) Step to Preprocess Original Material

[0037] In order to remove contaminants such as dust and foreign matters on the surface of the original materials, it was first washed repeatedly with clean water, and cut into a suitable size according to the characteristics of the menu of the food to prepare original materials. Specifically, the original materials of vegetables were prepared by washing, cutting or chopping. In the case of meat and seafood, thaw with natural thaw or flowing water, when frozen, is performed and cut according to prescribed requirements to prepare original materials.

[0038] For example, when preparing frozen blocks for a stir-fried octopus with rice, in order to remove contaminants such as dust, foreign matters and the like on the surface of spicy vegetables such as onion, green onion, blue pepper, or red pepper and octopus, it was first washed repeatedly with clean water, and cut into a suitable size to prepare original materials.

[0039] As another example, when preparing frozen blocks for a stew, in order to remove contaminants such as dust, foreign matters and the like on the surface of spicy vegetables such as onion, green onion, blue pepper, or red pepper and the like, it was first washed repeatedly with clean water, and cut into a suitable size to prepare original materials.

[0040] For example, spicy vegetables such as pepper were blanched in water at 100 C. for 2 minutes, and onion, carrot, green onion, radish, and Chinese cabbage were blanched in calcium lactate solution of about 0.4 (w/w, %) at about 65 C. (onion, carrot, and green onion) for about 20 to 60 minutes and at about 55 C. (radish, Chinese cabbage) for 20 to 60 minutes, respectively (blanching time is slightly different depending on the original material). The octopus or squid cut to the appropriate size was blanched in water at about 100 C. for 2 minutes, or blanched in sodium hydrogen carbonate solution of about 0.4 (w/w, %) at about 100 C. for 2 minutes. The pork cut to the appropriate size was blanched in water at about 100 C. for 5 minutes, or blanched in sodium hydrogen carbonate solution of about 0.4 (w/w, %) at about 100 C. for 5 minutes.

[0041] (2) Step to Prepare Frozen Block

[0042] The frozen block was prepared by adding the preprocessing processed original material in a certain amount into a round or rectangular mold and rapidly freezing it. Depending on the desired processed food, the sauce, meat broth, and/or seasoning liquid are separately prepared in liquid form or frozen block form.

[0043] (3) Step of Adding the Frozen Block into the Container

[0044] The prepared frozen block was automatically inputted into a pouch or a tray packaging material by using an automatic solid adding machine or the like of the rotary type. Here, the solid automatic adding machine of the rotary type refers to a facility for adding into the packaging materials individually or in mixtures by adding the prepared frozen block into the packaging material in the form of a pouch package by a dropping manner.

[0045] Specifically, the frozen block filling process using a rotary type adding machine is composed of a step of continuously transferring frozen blocks of a certain weight composed of various raw materials such as blanching preprocessed meat, vegetables and seafood, and adding the frozen blocks into the pouch packaging material, using a conveyor belt, a filling hopper and an automatic solid adding machine.

[0046] The meat broth, sauces, and/or seasoning liquid were further automatically added and sealed in the liquid form or in the frozen block form into the packaging material containing frozen block solids depending on the desired processed food.

[0047] (4) Step for Retort-Sterilizing

[0048] A processed food distributable at room temperature was prepared by subjecting the packaging material containing the frozen block to 1) the heat-sterilizing (first-step retort) at 121 C. for 25 minutes in the usual retort mode, or 2) the two-step retort heat-sterilizing of firstly heating at 95 C. for 15 minutes, and then secondly heating at 121 C. for 15 minutes, followed by subjecting it to the cooling process, while considering the room temperature distribution or refrigerated distribution conditions

Experimental Example 1: Confirmation of the Effect of Detailed Improvement when Using Frozen Block

[0049] The frozen block of the present application was examined in detail in terms of the microorganism sterilizing, improvement of sensory quality and cost reduction as to the various advantages that arise from the application of the site-production processes

[0050] (1) Measurement of Sterilizing Effect after Retort when Using Frozen Block

[0051] A detailed study on the killing effect of microorganism was performed for the frozen blocks prepared by the process of Preparation Example 1 and the three kinds of the stews and the sauce for a bowl of rice served with toppings using it after retort-sterilizing them. The results are shown in table 1. The control group was prepared by conventional manual method without preparing frozen block, and the specific preparation and sterilizing conditions are shown in table 1.

TABLE-US-00001 TABLE 1 Thermal Condition of Total bacteria resistance bacteria Fungi Preparation (CFU/g) (CFU/g) (CFU/g) and Before After Before After Before After Test product sterilization sterilizing sterilizing sterilizing sterilizing sterilizing sterilizing Control group 1 Individual input of 10.sup.4~10.sup.6 0 10.sup.2~10.sup.4 0 10.sup.2~10.sup.3 0 (three kinds of solid ingredients kimchi stew, soybean of original paste stew, and material + 121 sausage stew by C., sterilization conventional for 25 minutes manual method) Control group 2 Individual input of 10.sup.4~10.sup.6 0 10.sup.2~10.sup.4 0 10.sup.2~10.sup.3 0 (three kinds of solid ingredients kimchi stew, soybean of original paste stew, and material + 95 sausage stew by C.->121 C. two- conventional step retort manual method) Preparation Preprocessed 10.sup.4 0 10.sup.2 0 10.sup.2 0 example 1 frozen block (kimchi stew 121 C., using frozen sterilization block) for 25 minutes Preparation Preprocessed 10.sup.4 0 10.sup.2 0 10.sup.2 0 example 2 frozen block + (Kimchi stew 95 C.->121 using frozen C. two-step block) retort Preparation Preprocessed 10.sup.6 0 10.sup.4 0 10.sup.3 0 example 3 frozen block (soybean paste 121 C., stew using sterilization frozen block) for 25 minutes Preparation Preprocessed 10.sup.6 0 10.sup.4 0 10.sup.3 0 example 4 frozen block + (soybean paste 95 C.->121 stew using C. two-step frozen block) retort Preparation Preprocessed 10.sup.5 0 10.sup.3 0 10.sup.3 0 example 5 frozen block (sausage stew 121 C., using frozen sterilization block) for 25 minutes Preparation Preprocessed 10.sup.5 0 10.sup.3 0 10.sup.3 0 example 6 frozen block + (sausage stew 95 C.->121 using frozen C. two-step block) retort Control group 3 Individual input of 10.sup.4~10.sup.5 0 10.sup.2~10.sup.4 0 10.sup.2~10.sup.3 0 (sauce for stir- solid ingredients fried octopus of original with rice by material + conventional 121 C., manual method) sterilization for 25 minutes Preparation Preprocessed 10.sup.3~10.sup.4 0 10.sup.2~10.sup.3 0 10.sup.2~10.sup.3 0 example 7 frozen block (sauce for stir- 121 C., fried octopus sterilization with rice using for 25 minutes frozen block) Preparation Preprocessed 10.sup.3~10.sup.4 0 10.sup.2~10.sup.3 0 10.sup.2~10.sup.3 0 example 8 frozen block + (sauce for stir- 95 C.->121 fried octopus C. two-step with rice using retort frozen block)

[0052] Confirmation of Sterilizing Effect after Retort when Using Frozen Block

[0053] As shown in table 1, even when the frozen block of the present application was prepared and then inputted and packaged, general bacteria, thermal resistance spore forming bacteria and fungi were all sterilized as in the conventional individual solid adding method, thereby being proved to be hygienically safe.

[0054] (2) Effect of Improvement of Sensory Quality when Using Frozen Block

[0055] The effect of the improvement on the sensory quality of the finished product using the frozen block prepared by the method of Preparation Example 1 was compared with those of products of the stew and the sauce for a bowl of rice served with toppings which are prepared by a conventional individual solid adding method and retorted. The results are shown in Table 2.

TABLE-US-00002 TABLE 2 Overall Preparation taste Mouthfeel Sample and (5 point of Appearance Storage Manu group sterilization scale) vegetables (color quality Kimchi Control Individual input 3.8.sup.a 3.6.sup.a 3.5.sup.b Room stew group 1 of original temperature material + one- distribution step retort Preparation Input of frozen 3.9.sup.a 3.7.sup.a 3.8.sup.a Room Example 1 block + one- temperature step retort distribution Preparation Input of frozen 3.9.sup.a 4.0.sup.a 3.9.sup.a Room Example 2 block + two- temperature step retort distribution Soybean Control Individual input 3.7.sup.a 3.7.sup.a 3.6.sup.a Room paste group 1 of original temperature stew material + one- distribution step retort Preparation Input of frozen 3.8.sup.a 3.8.sup.a 3.8.sup.a Room Example 3 block + one- temperature step retort distribution Preparation Input of frozen 3.9.sup.a 3.9.sup.a 3.9.sup.a Room Example 4 block + two- temperature step retort distribution Sausage Control Individual input 3.7.sup.a 3.7.sup.a 3.7.sup.a Room Stew group 1 of original temperature material + one- distribution step retort Control Individual input 3.7.sup.a 3.7.sup.a 3.8.sup.a Room group 2 of original temperature material + two- distribution step retort Preparation Input of frozen 3.8.sup.a 3.8.sup.a 3.8.sup.a Room Example 5 block + one- temperature step retort distribution Preparation Input of frozen 4.0.sup.a 3.8.sup.a 3.9.sup.a Room Example 6 block + two- temperature step retort distribution Stir-fried Control Individual input 3.7.sup.a 3.6.sup.a 3.5.sup.b Room octopus group 3 of original temperature with rice material + one- distribution step retort Preparation Input of frozen 3.9.sup.a 3.7.sup.a 3.8.sup.a Room Example 7 block + one- temperature step retort distribution Preparation Input of frozen 3.9.sup.a 3.9 3.9.sup.a Room Example 8 block + two- temperature step retort distribution Results of sensory evaluation when using frozen block * Significance test (P < 0.05), indication by the same alphabet-character: No significant difference.

[0056] As shown in table 2, when the frozen block of the present application was used, the quality improvement effect showed in terms of the overall taste, the mouthfeel of the solid, the color, and the appearance, etc. equally or excellently around the range of 0.1 to 0.2 points for each item compared to that of the conventional individual solid adding method,

[0057] (3) Effect of Cost Reduction when Using Frozen Block

[0058] In addition, the effect on the cost reduction through improvement of work efficiency by the use of frozen block prepared by the preparing method of the present application in compared to the solid adding method through the conventional individual solid adding method through manual work was examined in detail. As the frozen block is automatically inputted, since the work force required to prepare the processed food can be reduced by about 70 to 90% compared to the individual manual solid adding method, the entire preparation cost was also reduced to one-third to one-fifth, thereby ensuring cost competitiveness.

Experimental Example 2: Effect of Improvement of Mouthfeel of Vegetables when Using Frozen Block

[0059] In addition, the mouthfeel level of the original material of the vegetables in the frozen block prepared by the preparing method of this application was compared to that of the test product prepared by the conventional individual solid adding method.

[0060] In the preparation method of Preparation Example 1, a frozen block was prepared after applying a low temperature blanching process at a temperature of 50 to 75 C. for 20 to 120 minutes in a calcium lactate solution of 0.3 to 0.5 (w/w, %) for each kind of vegetables.

[0061] The preprocessed original material of the vegetables was frozen to prepare a frozen block, and the frozen block was retort sterilized. As a control group, frozen vegetables that had not been preprocessed but retort-sterilized by the above method, and fresh vegetables that had not been preprocessed but retort-sterilized were used. The vegetables prepared according to the method of the present application and the vegetables of the control group were compared and analyzed with each other after measuring the mechanical firmness values with a texture analyzer, respectively.

[0062] As a result of the experiment, as shown in FIG. 2, in the case of vegetables that were frozen after being preprocessed by the method of the present application and then were retort-sterilized, the firmness value was 1.7 times higher than the control group. It was confirmed that even though the vegetables preprocessed by the method of this application are subjected to the freezing and thawing step and then are heat at the high temperature, the texture and mouthfeel of the original vegetables are preserved very well. In addition, it can be seen that when comparing the firmness of retorted fresh vegetables and the firmness of the vegetables that have been preprocessed and retorted by the method of the present application, the vegetables that are preprocessed and retorted by the method of the present application exhibited a slightly higher firmness. This suggests that in the case of the vegetables that are preprocessed and retorted by the present application method, the texture and mouthfeel are very excellently preserved, even if frozen and thawed.

Experimental Example 3: Improvement Effect on Mouthfeel of Meat and Seafood when Using Frozen Block

[0063] The frozen block was prepared by curing complex phosphate, sodium hydrogen carbonate, saccharides, and edible oil of 0.1 to 1.0 (w/w, %) relative to the weight of the original material individually or in mixtures at 0 to 10 C. for 2 to 12 hours and then blanching at a temperature of 70 to 100 C. for 5 to 30 minutes, before preparing the meat and seafood as a frozen block. As a result, as shown in FIG. 3, it was confirmed that the measured value of mechanical firmness after retorted was decreased by 1.4 times on average in contrast to the non-processed frozen block and thus the tissue softening was occurred and the mouthfeel was improved.

[0064] From the above results, when preparing the processed food using the frozen block through the preparation method of the present application, the present application has proved to be a useful technique as compared to the individual solid adding method through the conventional manual method.

[0065] As a result of the above study, it was confirmed that the frozen block makes it possible to reduce the preparing cost of the processed food and also has advantages such as uniform quality implementation and the reduction of secondary contamination compared to the conventional individual solid adding methods, when properly used, in terms of the taste characteristics and physical properties of each menu. Thus, it can be seen that the use of the frozen block in this application has several advantages in preparing various processed foods.