Methods for manufacturing frozen blocks, frozen blocks and frozen foods

Abstract

This application relates to a method for manufacturing frozen blocks, the method comprising the steps of: (A) mixing meat, salt, vegetables, and α-starch; (B) shaping the mixture; (C) steaming the shaped product; and (D) freezing the steamed shaped product; frozen blocks comprising meat, salt, vegetables, and α-starch, wherein the meat and vegetables are attached to each other, wherein when the frozen blocks are placed in water, irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and stirred, based on the total weight of the frozen blocks including the meat and vegetables, 80% or more of the meat and vegetables separate from each other immediately within 1 minute after stirring; frozen food comprising frozen blocks, wherein the frozen blocks include meat. The frozen food comprises meat, salt, vegetables, and α-starch, wherein the meat and vegetables are attached to each other, and wherein when the frozen block is placed in water, irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and stirred, 80% or more of the meat and vegetables, based on the total weight of the frozen block including the meat and vegetables, separate from each other immediately within 1 minute after stirring; and frozen food for microwave cooking, wherein frozen blocks, frozen sauces, and frozen solid products are contained in a predetermined container, wherein the frozen block comprises meat, salt, vegetables, and α-starch, wherein the meat and vegetables are attached to each other, and wherein the frozen food is cooked by placing the frozen block in water in the container and then irradiating it with microwaves.

Description

Technical Field

[0001] Cross-references to related applications

[0002] This application claims the benefit of Korean Patent Application No. 10-2015-0169172, filed with the Korean Intellectual Property Office on November 30, 2015, the disclosure of which is incorporated herein by reference in its entirety. Technical Field

[0004] This disclosure relates to a method for manufacturing frozen blocks, frozen blocks, and frozen foods. Background Technology

[0005] Frozen foods are foods that have been rapidly frozen below zero degrees Celsius for long-term preservation after preparation, processing, or cooking. With the increasing number of single-person households and changing dietary patterns, consumer demand for frozen foods is also rising.

[0006] While such frozen foods should be easy to cook and convenient to eat, they should also be able to maintain their moisture content and microbial stability during frozen storage, so as to retain their flavor quality and freshness even after thawing.

[0007] In the aforementioned frozen foods, the main ingredients are important; however, since sauces, side dishes, seasonings, etc., which are secondary ingredients, are easily cooked at the same time as the main ingredients, the requirements for stability such as preservation are becoming increasingly higher.

[0008] Korean Patent Application Publication No. 10-2004-0019431 relates to freeze-dried vegetable blocks, in which the shape of the radish is not deformed, the texture is excellent, and the sensory quality is excellent even after drying. The problem with freeze-dried vegetable blocks is that they may require a pretreatment process (e.g., boiling the material, immersing the material in a sugar solution, etc.) to prepare them. Due to the lack of adhesion between the raw materials and the loose nature of the vegetable blocks, the shape (form) may collapse during steaming after the prepared vegetable blocks are thawed for consumption.

[0009] Therefore, research has been conducted on frozen foods, including frozen blocks, which exhibit excellent looseness during microwave cooking while increasing the adhesion between ingredients to enhance shape retention even during steaming.

[0010] [Existing Technical Documents]

[0011] Korean Patent Application Publication No. 10-2004-0019431. Summary of the Invention

[0012] Technical issues

[0013] This disclosure provides a method for manufacturing frozen blocks, wherein, in manufacturing frozen blocks for use in frozen foods, the blocks have excellent shape retention capabilities by enhancing the adhesion of raw materials (especially meat and vegetables) so that they do not collapse even after steaming, and the frozen blocks have excellent looseness after microwave cooking, thereby allowing the side dishes to be evenly mixed throughout the food; and the frozen blocks thus prepared.

[0014] In addition, this disclosure provides frozen food including frozen blocks and frozen food including frozen blocks for microwave cooking.

[0015] Technical solution

[0016] Methods for manufacturing frozen blocks

[0017] In the following, a method for manufacturing a frozen block according to one aspect of the present disclosure will be described.

[0018] One aspect of this disclosure provides a method for manufacturing frozen blocks, comprising (A) mixing meat, salt, vegetables and α-starch; (B) shaping the mixture; (C) steaming the shaped product; and (D) freezing the steamed shaped product.

[0019] The method for manufacturing frozen blocks disclosed herein can be a four-step process of (A) mixing raw materials, (B) shaping, (C) steaming, and (D) freezing to prepare frozen blocks (meat and vegetables can be easily separated from each other). According to the method for manufacturing frozen blocks disclosed herein, the adhesion between the raw materials can be increased by using meat and salt together, thereby exhibiting excellent shape retention even after steaming, and excellent looseness when the frozen blocks are cooked in a microwave oven by adjusting the mixture of meat and α-starch.

[0020] In the implementation scheme, step (A) above, which is the step of mixing raw materials, may include (a-1) mixing meat and salt to form a first raw material; (a-2) mixing vegetables with the first raw material to form a second raw material; and (a-3) mixing α-starch with the second raw material.

[0021] In step (A) (or step (a-1)) above, meat may include beef, pork, lamb, goat meat, rabbit meat, horse meat, venison, chicken, duck, turkey, and mixtures thereof. From a functional perspective of processed meat, meat may include beef and pork, but is not limited to these.

[0022] In step (A) (or step (a-1)) above, the salt may include salt (sodium chloride), salt-containing seasonings (e.g., IG), brine (magnesium chloride), calcium sulfate, potassium sulfate, or mixtures thereof. Although the types of salt are as described above, the salt is not limited thereto, and any conventional salt used in food may be used without restriction.

[0023] The above step (a-1) may be a step of mixing meat and salt to form a first raw material, wherein an adhering component comprising salt-soluble proteins is formed.

[0024] Salt-soluble proteins, which make up about 50% of the protein in meat, are also known as myofibrillar proteins and can be proteins mainly composed of myosin and actin. Salt-soluble proteins can improve the texture of meat by increasing its water retention capacity and adhesion.

[0025] Salt-soluble proteins are soluble in salt water, and when meat and salt are mixed in step (a-1) above, the salt-soluble proteins contained in the meat are washed away, thereby increasing the meat's water retention capacity and adhesion.

[0026] The mixing time for meat and salt in step (a-1) above can be selected from a lower limit of 3 minutes, 3.1 minutes, 3.2 minutes, 3.3 minutes, 3.4 minutes, 3.5 minutes, 3.6 minutes, 3.7 minutes, 3.8 minutes, 3.9 minutes, 4 minutes, 4.1 minutes, 4.2 minutes, 4.3 minutes, 4.4 minutes, 4.5 minutes, 4.6 minutes, 4.7 minutes, 4.8 minutes, 4.9 minutes, and 5 minutes, and from 10 minutes, 9.9 minutes, 9.8 minutes, 9.7 minutes, 9.6 minutes, and 10 minutes. The time ranges from 9 minutes to 6 minutes, specifically, 3 to 10 minutes, 3.5 to 9 minutes, 4 to 8 minutes, 5 to 7 minutes, or 5 to 6 minutes. When the time for mixing the meat and salt meets the above ranges, the salt-soluble proteins in the meat improve the adhesion between the meat and vegetables, enhance water retention, and thus improve shape retention even after steaming.

[0027] After mixing the meat and salt in step (a-1) above, a stirring step may also be included. Including the stirring step allows for the easy washing away of adhering components, including salt-soluble proteins; however, the stirring step is not essential.

[0028] In step (A) (or step (a-1)) above, based on the total weight of the frozen block, the meat may be included in a content range selected from a lower limit of 10 wt%, 10.5 wt%, 11 wt%, 11.5 wt%, 12 wt%, 12.5 wt%, 13 wt%, 13.5 wt%, 14 wt%, 14.5 wt%, 15 wt%, 15.5 wt%, 16 wt%, 16.5 wt%, and 17 wt% and an upper limit of 25 wt%, 24.5 wt%, 24 wt%, 23.5 wt%, 23 wt%, 22.5 wt%, 22 wt%, 21.5 wt%, 21 wt%, 20.5 wt%, and 20 wt%. For example, meat may be included in amounts of 10% to 25% by weight, 12% to 24% by weight, 13% to 23% by weight, 15% to 20% by weight, 17% to 20% by weight, or 10% to 20% by weight. When the meat content meets the above ranges, the frozen block has the effect of maintaining its shape without collapsing even after steaming due to its excellent adhesion, and has excellent loose properties after microwave cooking.

[0029] In this disclosure, looseness refers to the degree to which the attached meat and vegetables separate from each other. When a frozen block is placed in water and irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes, followed by stirring, excellent looseness is indicated if 80% or more of the meat and vegetables (based on the total weight of the frozen block including meat and vegetables) separate from each other immediately after stirring (i.e., within 1 minute of the start of stirring). In this case, the water, including drinking water, can be water at 95°C or higher (or boiling water) at atmospheric pressure. The stirring speed can be from 85 rpm to 90 rpm.

[0030] In step (A) (or step (a-1)) above, based on the total weight of the frozen block, the salt can be selected from a lower limit of 1 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2 wt%, 2.1 wt%, and 2.2 wt%, and from a lower limit of 5 wt%, 4.9 wt%, 4.8 wt%, 4.7 wt%, and 4.6 wt%, based on the total weight of the frozen block. The content range is included in the group consisting of an upper limit selected from the following amounts: 4.5 wt%, 4.4 wt%, 4.3 wt%, 4.2 wt%, 4.1 wt%, 4 wt%, 3.9 wt%, 3.8 wt%, 3.7 wt%, 3.6 wt%, 3.5 wt%, 3.4 wt%, 3.3 wt%, 3.2 wt%, 3.1 wt%, 3 wt%, 2.9 wt%, 2.8 wt%, 2.7 wt%, 2.6 wt%, and 2.5 wt%. Specifically, based on the total weight of the frozen block, salt may be included in amounts of 1 wt% to 5 wt%, 1.5 wt% to 4 wt%, 1.7 wt% to 3.5 wt%, 2 wt% to 4 wt%, 2 wt% to 3.5 wt%, 2 wt% to 3 wt%, or 2.2 wt% to 2.7 wt%. When the salt content meets the above range, the frozen block has excellent adhesion and will not collapse even after steaming, thus exhibiting excellent formability.

[0031] In step (A) (or step (a-1)) above, the meat and the salt can be selected from a ratio of 2:1, 2.1:1, 2.2:1, 2.3:1, 2.4:1, 2.5:1, 2.6:1, 2.7:1, 2.8:1, 2.9:1, 3:1, 3.1:1, 3.2:1, 3.3:1, 3.4:1, 3.5:1, 3.6:1, 3.7:1, 3.8:1, 3.9:1, 4:1, 4.1:1, 4. The lower bound selected from 2:1, 4.3:1, 4.4:1, 4.5:1, 4.6:1, 4.7:1, 4.8:1, 4.9:1, 5:1, 5.1:1, 5.2:1, 5.3:1, 5.4:1, 5.5:1, 5.6:1, 5.7:1, 5.8:1, 5.9:1, and 6:1, and the sum of the lower bound selected from 20:1, 19.5:1, 19:1, 18.5:1, 18:1, 17.5:1, 17:1, and 16.5: 1, 16:1, 15.5:1, 15:1, 14.5:1, 14:1, 13.9:1, 13.8:1, 13.7:1, 13.6:1, 13.5:1, 13.4:1, 13.3:1, 13.2:1, 13.1:1, 13:1, 12.9:1, 12.8:1, 12.7:1, 12.6:1, 12.5:1, 12.4:1, 12.3:1, 12.2:1, 12.1:1 The weight ratio ranges within the group consisting of an upper limit selected from 12:1, 11.9:1, 11.8:1, 11.7:1, 11.6:1, 11.5:1, 11.4:1, 11.3:1, 11.2:1, 11.1:1, 11:1, 10.9:1, 10.8:1, 10.7:1, 10.6:1, 10.5:1, 10.4:1, 10.3:1, 10.2:1, 10.1:1, and 10:1 are included. Specifically, meat and salt can be included in weight ratios of 2:1 to 20:1, 3:1 to 15:1, 3.5 to 13:1, 2:1 to 12:1, 3:1 to 12:1, 5:1 to 20:1, 5.5:1 to 15:1, or 5:1 to 10:1. When the weight ratio of meat to salt meets the above range, the frozen block has excellent adhesion and will not collapse after steaming.

[0032] The meat can be in the form of a piece of meat with any one or more of its width, length, and height cut into a size selected from 0.1 mm or greater, 0.2 mm or greater, 0.3 mm or greater, 0.4 mm or greater, 0.5 mm or greater, 0.6 mm or greater, 0.7 mm or greater, 0.8 mm or greater, 0.9 mm or greater, 1 mm or greater, 1.1 mm or greater, 1.2 mm or greater, 1.3 mm or greater, 1.4 mm or greater, 1.5 mm or greater, 1.6 mm or greater, 1.7 mm or greater, 1.8 mm or greater, 1.9 mm or greater, 2 mm or greater, 2.1 mm or greater, 2.2 mm or greater, 2.3 mm or greater, 2.4 mm or greater, 2.5 mm or greater, 2 mm or greater, 2 mm or greater. The range of the following dimensions is provided: 0.6 mm or larger, 2.7 mm or larger, 2.8 mm or larger, 2.9 mm or larger, 3 mm or larger, 3.1 mm or larger, 3.2 mm or larger, 3.3 mm or larger, 3.4 mm or larger, 3.5 mm or larger, 3.6 mm or larger, 3.7 mm or larger, 3.8 mm or larger, 3.9 mm or larger, 4 mm or larger, 4.1 mm or larger, 4.2 mm or larger, 4.3 mm or larger, 4.4 mm or larger, 4.5 mm or larger, 4.6 mm or larger, 4.7 mm or larger, 4.8 mm or larger, 4.9 mm or larger, and 5 mm or larger. However, these are exemplary, and the three-dimensional dimensions (width × length × height) of the vegetables described above are not limited to these.

[0033] Alternatively, the meat can be in a form in which any one or more of the width, length, and height are cut to a size selected from 15 mm or less, 14.9 mm or less, 14.8 mm or less, 14.7 mm or less, 14.6 mm or less, 14.5 mm or less, 14.4 mm or less, 14.3 mm or less, 14.2 mm or less, 14.1 mm or less, 14 mm or less, 13.9 mm or less, 13.8 mm or less, 13.7 mm or less, 1 The range is selected from the upper limit of 3.6 mm or less, 13.5 mm or less, 13.4 mm or less, 13.3 mm or less, 13.2 mm or less, 13.1 mm or less, 13 mm or less, 12.9 mm or less, 12.8 mm or less, 12.7 mm or less, 12.6 mm or less, 12.5 mm or less, 12.4 mm or less, 12.3 mm or less, 12.2 mm or less, 12.1 mm or less, and 12 mm or less.

[0034] Even when the three-dimensional dimensions (width × length × height) of the meat disclosed herein are larger than the three-dimensional dimensions of the minced meat, it has high adhesion properties; therefore, even after steaming, it has excellent shape retention and can improve texture.

[0035] In step (A) (or step (a-1)) above, a further step of adding spices may be included, such as garlic, ginger, black pepper, herbs, or mixtures thereof. Spices are intended to improve the texture of the frozen block or to add flavor and / or aroma. When spices are mixed with meat and salt, they can improve the meat's water retention capacity and help the meat and vegetables adhere in a moist state. Although examples of spices have been listed above, spices are not limited thereto, and any conventional spices used in food can be used without restriction.

[0036] Based on the total weight of the frozen block, the flavoring can be selected at 1 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt%, 2.8 wt%, 2.9 wt%, 3 wt%, 3 The spices are added in amounts ranging from a lower limit of 0.1 wt%, 3.2 wt%, 3.3 wt%, 3.4 wt%, 3.5 wt%, 3.6 wt%, 3.7 wt%, 3.8 wt%, and 3.9 wt%, and an upper limit of 5 wt%, 4.9 wt%, 4.8 wt%, 4.7 wt%, 4.6 wt%, 4.5 wt%, 4.4 wt%, 4.3 wt%, 4.2 wt%, 4.1 wt%, and 4 wt%. Specifically, spices may be added in amounts of 1 wt% to 5 wt%, 1.1 wt% to 4 wt%, 1.5 wt% to 5 wt%, 2 wt% to 5 wt%, 3 wt% to 5 wt%, 3 wt% to 4 wt%, 3.5 wt% to 5 wt%, or 3.6 wt% to 4 wt%. When the spice content meets the above ranges, it can improve the texture, flavor, and / or aroma of frozen blocks, or it can increase the water-holding capacity of meat.

[0037] Spices can be added as is or in a processed state. For example, spices can be added in powdered form, but are not limited to this.

[0038] Step (a-2) above is a step of forming a second raw material by mixing vegetables with the first raw material formed in step (a-1) above, because the first raw material contains an adhering component including the salt-soluble protein as described above. That is, the second raw material may include a raw material in which meat and vegetables are adhering by an adhering component, which includes the salt-soluble protein formed in step (a-1) above.

[0039] In step (A) (or step (a-2)) above, vegetables may include all edible herbaceous cultivated plants, and may include all leafy vegetables, stem vegetables, root vegetables, fruit vegetables and / or flowering vegetables. More specifically, vegetables may be scallions, chives, green onions, onions, red peppers, radishes, lotus roots, carrots, codonopsis, zucchini, balloon flower root, water celery, eggplant, bell peppers, mushrooms, Chinese cabbage, cabbage, mugwort, spinach, or mixtures thereof. Alternatively, vegetables may include foods that can be prepared using vegetables (e.g., pickles). Examples of vegetables have been listed above, but are not limited to, and any edible vegetables or foods prepared using vegetables may be used without restriction.

[0040] The vegetables added in step (A) (or step (a-2)) above can be in the form of a width, length, and height of 5 mm or greater, and more specifically, cut into lengths of 5.1 mm or greater, 5.2 mm or greater, 5.3 mm or greater, 5.4 mm or greater, 5.5 mm or greater, 5.6 mm or greater, 5.7 mm or greater, 5.8 mm or greater, 5.9 mm or greater, 6 mm or greater, 6.1 mm or greater, 6.2 mm or greater, 6.3 mm or greater, 6.4 mm or greater, 6.5 mm or greater, 6.6 mm or greater, 6.7 mm or greater, 6.8 mm or greater, 6.9 mm or greater, 7 mm or greater, 7.1 mm or greater, 7.2 mm or greater. The range of sizes, including 7.3 mm or larger, 7.4 mm or larger, 7.5 mm or larger, 7.6 mm or larger, 7.7 mm or larger, 7.8 mm or larger, 7.9 mm or larger, 8 mm or larger, 8.1 mm or larger, 8.2 mm or larger, 8.3 mm or larger, 8.4 mm or larger, 8.5 mm or larger, 8.6 mm or larger, 8.7 mm or larger, 8.8 mm or larger, 8.9 mm or larger, 9 mm or larger, 9.1 mm or larger, 9.2 mm or larger, 9.3 mm or larger, 9.4 mm or larger, 9.5 mm or larger, 9.6 mm or larger, 9.7 mm or larger, 9.8 mm or larger, 9.9 mm or larger, and 10 mm or larger, forms a lower limit. Generally, smaller-sized vegetables are more advantageous for the full adhesion of meat and vegetables. However, in the vegetables within the frozen block according to this disclosure, even if at least one of the width and length of the vegetables is 5 mm or more larger than the general dimensions used for attachment, the vegetables can be adequately bonded to the meat by the specific combination of the components of this disclosure, thus maintaining the shape formed before steaming even after steaming.

[0041] Alternatively, the vegetables are in a form in which any one or more of the width, length, and height are cut to a size selected from 15 mm or less, 14.9 mm or less, 14.8 mm or less, 14.7 mm or less, 14.6 mm or less, 14.5 mm or less, 14.4 mm or less, 14.3 mm or less, 14.2 mm or less, 14.1 mm or less, 14 mm or less, 13.9 mm or less, 13.8 mm or less, 13.7 mm or less, 1 The range is selected from the upper limit of 3.6 mm or less, 13.5 mm or less, 13.4 mm or less, 13.3 mm or less, 13.2 mm or less, 13.1 mm or less, 13 mm or less, 12.9 mm or less, 12.8 mm or less, 12.7 mm or less, 12.6 mm or less, 12.5 mm or less, 12.4 mm or less, 12.3 mm or less, 12.2 mm or less, 12.1 mm or less, and 12 mm or less.

[0042] For example, vegetables can be in a form in which any one or more of the width, length and height are cut into the range of 5 mm to 15 mm, 6 mm to 15 mm, 7 mm to 15 mm, 8 mm to 15 mm, 9 mm to 15 mm, 6 mm to 14 mm, 7 mm to 14 mm, or 8 mm to 14 mm, but are not limited thereto.

[0043] When two or more kinds of vegetables are included in a frozen block, any one or more of the width, length and height of one or more of the two or more kinds of vegetables can correspond to the above-mentioned size range, and the two or more kinds of vegetables can satisfy the above-mentioned range.

[0044] In step (a-2) above, the time for mixing the vegetables with the first ingredient can be 2 minutes or less, or 1.9 minutes or less, 1.8 minutes or less, 1.7 minutes or less, 1.6 minutes or less, or 1.5 minutes or less, for example, it can be 1 to 2 minutes, specifically, 1.5 to 2 minutes. When the mixing time of the vegetables with the first ingredient meets the above range, the adhesion between the meat and vegetables can be improved, and the moisture of the vegetables is not removed, which can improve the physical properties of the frozen block.

[0045] In step (a-2) above, after mixing the vegetables with the first ingredient, a stirring step may also be included. Because of the stirring step, the adhering component containing salt-soluble proteins can allow the vegetables and meat to adhere more evenly and quickly.

[0046] In step (A) (or step (a-2)) above, based on the total weight of the frozen block, the vegetables may be included in a range of contents selected from a lower limit chosen from 60% or more, 61% or more, 62% or more, 63% or more, 64% or more, 65% or more, 66% or more, 67% or more, 68% or more, 69% or more, and 70% or more, and an upper limit chosen from 80% or less, 79% or less, 78% or less, 77% or less, 76% or less, 75% or less, 74% or less, 73% or less, 72% or less, and 71% or less. Specifically, based on the total weight of the frozen block, vegetables may be included in amounts of 60% or more but less than 80% by weight, 65% or more but less than 80% by weight, 67% or more but less than 80% by weight, 70% or more but less than 80% by weight, 60% to 79% by weight, 67% to 79% by weight, or 70% to 77% by weight. When the vegetable content meets the above ranges, the shape of the frozen block will not collapse after steaming, and it can maintain its adhesion to the meat.

[0047] Step (a-3) above is a step of mixing α starch with the second raw material formed in step (a-2) above to form a mixture. α starch plays a role in further strengthening the adhesion between meat and vegetables. Meat and vegetables are the main components of the second raw material. When adhering to meat and vegetables, it can also play a role in adhering moisture together. Therefore, it can play a role in maintaining the shape of the product after steaming or can increase the looseness when microwaved for consumption.

[0048] α-starch encompasses the concept of gelatinized starch, prepared by adding water to starch and then heating to increase the temperature to form a starch dispersion. This dispersion is then dried and powdered by dehydrating a high-viscosity, transparent or milky-white colloidal solution. Specifically, it refers to starch in which the regular crystalline state of glucose chains is loosened and released, and the hydrogen bonds between glucose chains are broken, resulting in smaller molecules or molecules becoming more distant from each other. This α-starch exhibits high water retention capacity and a high gelation temperature at room temperature, thus better maintaining the shape of frozen block-shaped products during steaming compared to other types of starch.

[0049] In step (A) (or step (a-3)) above, α starch may include corn α starch, glutinous corn α starch, α rice flour, α tapioca starch, and mixtures thereof.

[0050] In (A) above (or step (a-3)), based on the total weight of the frozen block, the α-starch may be included in a content range selected from a lower limit chosen from 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, and 1.8 wt%, and an upper limit chosen from 10 wt%, 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1.9 wt%, and 1.8 wt%. Specifically, based on the total weight of the frozen block, α-starch can be included in the following ranges: 0.1 wt% to 10 wt%, 0.1 wt% to 8 wt%, 0.5 wt% to 7 wt%, 1 wt% to 5 wt%, 1.5 wt% to 2 wt%, or 1.7 wt% to 2 wt%. When the α-starch content meets the above ranges, adhesion can be improved, thus the molded product has the effect of maintaining its shape without collapsing after steaming.

[0051] In (A) above (or step (a-3)), the weight ratio of meat and α-starch may be included in a range consisting of a lower limit selected from 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1, 4:1, 4.5:1, 5:1, 5.5:1, 6:1, 6.5:1, 7:1, 7.5:1 and 8:1 and an upper limit selected from 25:1, 24:1, 23:1, 22:1, 21:1, 20:1, 19:1, 18:1, 17:1, 16:1, 15:1, 14:1, 13:1, 12:1, 11:1 and 10:1. Specifically, meat and α-starch can be mixed in weight ratios of 1:1 to 25:1, 2:1 to 20:1, 3:1 to 15:1, 5:1 to 12:1, or 6:1 to 10:1. When the weight ratio of meat to α-starch meets the above ranges, if the frozen block is placed in water and irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and then stirred, 80% or more of the meat and vegetables (based on the total weight of the frozen block including meat and vegetables) can be separated from each other immediately after stirring within 1 minute, thus the loose properties can be excellent.

[0052] In step (a-3) above, the mixing time of α-starch with the second raw material can be 2 minutes or less, or it can be 1.9 minutes or less, 1.8 minutes or less, 1.7 minutes or less, 1.6 minutes or less, or 1.5 minutes or less, for example, 1 to 2 minutes, and particularly 1 minute 30 seconds to 2 minutes. When the mixing time of α-starch with the second raw material meets the above range, the prepared mixture is easily formed, and the prepared mixture can be well separated from the mold. Even when steaming this shaped product, the adhesion between the meat and vegetables is improved, so the shape may not collapse.

[0053] Step (B) above is a step of shaping the mixture formed in step (A) (or step (a-3)) above, and may include shaping the mixture into various three-dimensional shapes.

[0054] For example, step (B) above can be a step of molding the mixture into a block type having a spherical shape; a twisted sphere; a cylinder; a polygonal prism (e.g., a triangular prism, a square prism, a pentagonal prism, etc.); or a block shape having a cross-section of various polygons or a circular cross-section, but is not limited thereto. That is, in step (B), the mixture may include a step of manufacturing a molded product forming the various three-dimensional shapes described above.

[0055] In addition, molding frames (e.g., molds, etc.) with the various three-dimensional shapes described above can be used to shape the mixture.

[0056] In particular, the method of shaping the mixture in step (B) above can use various shaping methods commonly used for food shaping, but may include, for example, shaping using extrusion molding.

[0057] When the mixture is extruded in step (B) above, it may include molding, for example, using a Koffens molding machine.

[0058] The molded product in step (B) above is not limited to the dimensions after molding, but for example, when the molded product is spherical or twisted spherical, the average diameter of the average length of the diagonal passing through the center of the base when the molded product is a polygonal prism, the average diameter of the base when the molded product is cylindrical, or the average diameter of the base when the molded product is blocky, or the average length of the diagonal passing through the center of the base, can be selected from 30 mm, 31 mm, 32 mm, 33 mm, 34 mm, 35 mm, 36 mm, 37 mm, 38 mm, 39 mm, 40 mm, 41 mm, 42 mm. The range of the group consisting of a lower limit selected from 100 mm, 43 mm, 44 mm, 45 mm, 46 mm, 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, 52 mm, 53 mm, 54 mm and 55 mm and an upper limit selected from 100 mm, 95 mm, 90 mm, 85 mm, 80 mm, 75 mm, 70 mm, 69 mm, 68 mm, 67 mm, 66 mm, 65 mm, 64 mm, 63 mm, 62 mm, 61 mm, 60 mm, 59 mm, 58 mm, 57 mm, 56 mm and 55 mm.

[0059] Furthermore, the average diameter when the molded product is spherical or twisted spherical, or the average height when the molded product is polygonal, cylindrical, or blocky, may have a range, but is not limited to, a range consisting of a lower limit selected from 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, and 15 mm, and an upper limit selected from 50 mm, 45 mm, 40 mm, 35 mm, 30 mm, 25 mm, 20 mm, 19 mm, 18 mm, 17 mm, 16 mm, and 15 mm.

[0060] Step (C) above is a steaming step of the molded product formed in step (B) above. While performing the steaming step of the molded product in step (C) above, the adhesion of the molded product can be stronger, thereby increasing the shape retention ability, or it can also improve the texture and flavor of the frozen block and the frozen food using the frozen block.

[0061] Step (C) above may include a steaming step, such that the center temperature of the molded product is 70°C or higher. More specifically, the center temperature of the molded product may include a temperature within a range selected from 70.1°C or higher, 70.2°C or higher, 70.3°C or higher, 70.4°C or higher, 70.5°C or higher, 70.6°C or higher, 70.7°C or higher, 70.8°C or higher, 70.9°C or higher, 71°C or higher, 71.1°C or higher, 71.2°C or higher, 71.3°C or higher, 71.4°C or higher, 71.5°C or higher, 71.6°C or higher, 71.7°C or higher, 71.8°C or higher, 71.9°C or higher, 72°C or higher. Higher, 72.1℃ or higher, 72.2℃ or higher, 72.3℃ or higher, 72.4℃ or higher, 72.5℃ or higher, 72.6℃ or higher, 72.7℃ or higher, 72.8℃ or higher, 72.9℃ or higher, 73℃ or higher, 73.1℃ or higher, 73.2℃ or higher, 73.3℃ or higher, 73.4℃ or higher, 73.5℃ or higher, 73.6℃ or higher, 73.7℃ or higher, 73.8℃ or higher, 73.9℃ or higher, 74℃ or higher, 74.1℃ or higher, 74.2℃ or higher, 74.3℃ or higher, 74.4℃ or higher, 74.5℃ or higher, 74.6℃ or higher, 74.7℃ or higher, 74.8℃ or higher The lower limit is selected from 74.9°C or higher and 75°C or higher, and the values ​​at or below 85°C, 84.9°C or lower, 84.8°C or lower, 84.7°C or lower, 84.6°C or lower, 84.5°C or lower, 84.4°C or lower, 84.3°C or lower, 84.2°C or lower, 84.1°C or lower, 84°C or lower, 83.9°C or lower, 83.8°C or lower, 83.7°C or lower, 83.6°C or lower, 83.5°C or lower, 83.4°C or lower, 83.3°C or lower, 83.2°C or lower, 83.1°C or lower, 83°C or lower, 82.9°C or lower, 82.8°C or lower, 82.7°C or lower, 82.6°C or lower. 82.5℃ or below, 82.4℃ or below, 82.3℃ or below, 82.2℃ or below, 82.1℃ or below, 82℃ or below, 81.9℃ or below, 81.8℃ or below, 81.7℃ or below, 81.6℃ or below, 81.5℃ or below, 81.4℃ or below, 81.3℃ or below, 81.2℃ or below, 81.1℃ or below, 81℃ or below, 80.9℃ or below, 80.8℃ or below, 80.7℃ or below, 80.6℃ or below, 80.5℃ or below, 80.4℃ or below, 80.3℃ or below, 80.2℃ or below, 80.1℃ or below, 80℃ or below, 79.9℃ or below, 79.8℃ or below, 79.The temperature range is defined as an upper limit selected from the following: 7°C or below, 79.6°C or below, 79.5°C or below, 79.4°C or below, 79.3°C or below, 79.2°C or below, 79.1°C or below, 79°C or below, 78.9°C or below, 78.8°C or below, 78.7°C or below, 78.6°C or below, 78.5°C or below, 78.4°C or below, 78.3°C or below, 78.2°C or below, 78.1°C or below, and 78°C or below. For example, step (C) above may include a steaming step, causing the center temperature of the molded product to become a temperature of 70°C to 85°C, 71°C to 84°C, 72°C to 83°C, 73°C to 82°C, 74°C to 81°C, or 75°C to 80°C.

[0062] The core temperature refers to the internal temperature of a molded product, which is the portion of the product surrounded by its outer surface that is in contact with air. The core temperature can be the temperature of a specific area within the product, or it can be the arithmetic mean of the temperatures of a portion of the product's interior. The core temperature of a molded product can be measured using a common cooking thermometer, but is not limited to this.

[0063] To meet the center temperature of the molded product as described above, step (C) can, for example, be performed within a temperature range consisting of a lower limit selected from 90°C, 91°C, 92°C, 93°C, 94°C, and 95°C, and an upper limit selected from 100°C, 99°C, 98°C, 97°C, 96°C, and 95°C. Furthermore, step (C) can include a steaming step within a time range consisting of a lower limit selected from 3 minutes, 3.1 minutes, 3.2 minutes, 3.3 minutes, 3.4 minutes, 3.5 minutes, 3.6 minutes, 3.7 minutes, 3.8 minutes, 3.9 minutes, and 4 minutes, and an upper limit selected from 5 minutes, 4.9 minutes, 4.8 minutes, 4.7 minutes, 4.6 minutes, 4.5 minutes, 4.4 minutes, 4.3 minutes, 4.2 minutes, 4.1 minutes, and 4 minutes.

[0064] Specifically, step (C) above may include steaming the molded product at a temperature of 95°C to 99°C for 3 to 5 minutes. When the temperature and / or time of the steaming step meet the above range, the molded product has excellent shape retention even after steaming, so raw materials such as meat and vegetables will not collapse even after steaming.

[0065] Furthermore, in step (C) above, any conventional method of steaming food can be used as the method for steaming the product, as long as it meets the above-mentioned temperature and / or time conditions. For example, the product can be steamed by placing the molded box in a steamer, but this disclosure is not limited thereto.

[0066] The above step (D) is a step of forming a frozen block by freezing the molded product steamed in the above step (C), and may include freezing the steamed molded product at a temperature of -50°C to -30°C.

[0067] Step (D) above can freeze the core temperature of the steamed product to a temperature selectable from -10°C or higher, -9.9°C or higher, -9.8°C or higher, -9.7°C or higher, -9.6°C or higher, -9.5°C or higher, -9.4°C or higher, -9.3°C or higher, -9.2°C or higher, -9.1°C or higher, -9°C or higher, -8.9°C or higher, -8.8°C or higher, -8.7°C or higher, -8.6°C or higher, -8.5°C or higher, -8.4°C or higher, -8.3°C or higher, -8.2°C or higher, -8.1°C or higher, or -8°C or higher. The temperature range consists of a lower limit selected and an upper limit selected from the group consisting of -5°C or below, -5.1°C or below, -5.2°C or below, -5.3°C or below, -5.4°C or below, -5.5°C or below, -5.6°C or below, -5.7°C or below, -5.8°C or below, -5.9°C or below, -6°C or below, -6.1°C or below, -6.2°C or below, -6.3°C or below, -6.4°C or below, -6.5°C or below, -6.6°C or below, -6.7°C or below, -6.8°C or below, -6.9°C or below, and -7°C or below. For example, step (D) above can freeze the core temperature of the steamed molded product to a temperature range of -10°C to -5°C, -9°C to -6°C, or -8°C to -7°C.

[0068] The freezing step can be used without restriction, as long as it is a conventional method for freezing food. For example, it can include, but is not limited to, freezing by air blowing, freezing by alcohol immersion, freezing by liquid nitrogen immersion, or freezing by a combination of these methods.

[0069] Frozen vegetables included in the frozen blocks described above have excellent effects because they have a superior texture compared to freeze-dried vegetables. The process is also simple, as frozen vegetables can be prepared simply by freezing without the need for a drying process, and it is advantageous in terms of processing costs.

[0070] The frozen block formed in step (D) above is not limited in size, but for example, the average diameter when the frozen block is spherical or twisted spherical, the average length of the diagonal passing through the center of the base when the frozen block is a polygonal prism, the average diameter of the base when the frozen block is cylindrical, or the average diameter of the base when the frozen block is blocky, or the average length of the diagonal passing through the center of the base, can be selected from 30 mm, 31 mm, 32 mm, 33 mm, 34 mm, 35 mm, 36 mm, 37 mm, 38 mm, 39 mm, 40 mm, 41 mm, and 42 mm. The range is a group consisting of a lower limit selected from 43 mm, 44 mm, 45 mm, 46 mm, 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, 52 mm, 53 mm, 54 mm, and 55 mm, and an upper limit selected from 100 mm, 95 mm, 90 mm, 85 mm, 80 mm, 75 mm, 70 mm, 69 mm, 68 mm, 67 mm, 66 mm, 65 mm, 64 mm, 63 mm, 62 mm, 61 mm, 60 mm, 59 mm, 58 mm, 57 mm, 56 mm, and 55 mm.

[0071] Furthermore, the average diameter when the frozen block is spherical or twisted spherical, or the average height when the frozen block is polygonal, cylindrical, or blocky, may have a range selected from, but not limited to, a lower limit chosen from 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, and 15 mm, and an upper limit chosen from 50 mm, 45 mm, 40 mm, 35 mm, 30 mm, 25 mm, 20 mm, 19 mm, 18 mm, 17 mm, 16 mm, and 15 mm.

[0072] Following step (D) above, a further step of packaging the frozen blocks may be included.

[0073] Frozen blocks

[0074] Furthermore, another aspect of this disclosure provides a frozen block comprising meat, salt, vegetables, and α-starch, wherein the meat and vegetables are attached to each other, wherein when the frozen block is placed in water, irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and stirred, based on the total weight of the frozen block including the meat and vegetables, 80% or more of the meat and vegetables separate from each other immediately after stirring within 1 minute.

[0075] The term "meat and vegetable attachment" can refer to the way meat and vegetables are bound together by attachment components, including the aforementioned salt-soluble proteins.

[0076] Meat and vegetable separation can mean that meat and vegetables attached to each other by means of an attachment component including salt-soluble proteins; for example, it can mean that, based on the total weight of the frozen block including meat and vegetables, the meat and vegetables are separated in amounts of 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 100% by weight.

[0077] More specifically, it can refer to the average diameter when the frozen block is spherical or twisted spherical, the average length of the diagonal passing through the center of the base when the frozen block is a polygonal prism, the average diameter of the base when the frozen block is cylindrical, or the average diameter of the base, or the average length of the diagonal passing through the center of the base when the frozen block is blocky, which can be selected from 30 mm, 31 mm, 32 mm, 33 mm, 34 mm, 35 mm, 36 mm, 37 mm, 38 mm, 39 mm, 40 mm, 41 mm, 42 mm, 43 mm, 44 mm, 45 mm, 46 mm, 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, etc. A range consisting of a lower limit selected from 52 mm, 53 mm, 54 mm, and 55 mm, and an upper limit selected from 100 mm, 95 mm, 90 mm, 85 mm, 80 mm, 75 mm, 70 mm, 69 mm, 68 mm, 67 mm, 66 mm, 65 mm, 64 mm, 63 mm, 62 mm, 61 mm, 60 mm, 59 mm, 58 mm, 57 mm, 56 mm, and 55 mm; and when the frozen block is polygonal, cylindrical, or blocky, a range in average height selected from 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, and 15 mm. In the case of a group consisting of a lower limit and an upper limit selected from 50 mm, 45 mm, 40 mm, 35 mm, 30 mm, 25 mm, 20 mm, 19 mm, 18 mm, 17 mm, 16 mm, and 15 mm, if a frozen block is placed in 100 g to 400 g of water at 95°C or higher, irradiated with a microwave at 2.45 GHz and 700 W for 2 minutes, and stirred at 85 rpm to 90 rpm, then based on the total weight of the frozen block including meat and vegetables, 80% or more of the meat and vegetables separate from each other immediately after stirring within 1 minute (i.e., within 1 minute after stirring begins), based on the frozen block including meat and vegetables. The total weight of the blocks, in amounts of 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 100% by weight, separates from each other immediately after stirring (i.e., within 1 minute after stirring begins).

[0078] The process of irradiating with microwaves can be performed using a microwave oven or similar device.

[0079] Water includes drinking water and can be water at 95°C or higher (or boiling water) under atmospheric pressure.

[0080] In addition, the mixing speed can be in the range of 85 rpm to 90 rpm, 85 rpm to 89 rpm, 85 rpm to 88 rpm, 85 rpm to 87 rpm, or 86 rpm to 90 rpm.

[0081] In other words, under the above conditions, in frozen foods containing frozen blocks, the frozen blocks can be loose to an edible level (i.e., based on the total weight of the frozen blocks, including meat and vegetables, 80% or more of the meat and vegetables are separated from each other), so it can be quickly provided to consumers.

[0082] Frozen blocks can be prepared according to the methods described above for manufacturing frozen blocks.

[0083] The same principles applied to meat, salt, vegetables, and α-starch can be applied in the same way.

[0084] Based on the total weight of the frozen block, meat can be included in amounts ranging from 10% to 25% by weight.

[0085] Meat can be cut into sizes ranging from 0.1 mm to 15 mm in at least one of the width, length, and height.

[0086] Based on the total weight of the frozen block, vegetables may be included in an amount of 60% or more but less than 80% by weight.

[0087] Vegetables can be cut into sizes ranging from 5 mm to 15 mm in width, length, and height.

[0088] Meat and salt can be mixed in a weight ratio of 2:1 to 20:1.

[0089] Meat and α-starch can be mixed in a weight ratio of 1:1 to 25:1.

[0090] α-starch may include at least one selected from the group consisting of corn α-starch, glutinous corn α-starch, α-rice flour, α-cassava starch, and mixtures thereof.

[0091] Frozen blocks are a type of food that can be distributed in a frozen state and retains its shape without collapsing, even during long-term frozen distribution and / or storage. Furthermore, frozen blocks can be consumed after microwave irradiation at 2.45 GHz and 700 W, and even after microwave cooking as described above, their flavor and / or aroma, texture, and / or sensory quality remain excellent.

[0092] Frozen foods containing frozen blocks

[0093] Another aspect of this disclosure provides a frozen food comprising a frozen block, wherein the frozen block comprises meat, salt, vegetables and α-starch, wherein the meat and vegetables are attached to each other, and wherein when the frozen block is placed in water, irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and stirred, based on the total weight of the frozen block comprising the meat and vegetables, 80% or more of the meat and vegetables separate from each other immediately after stirring within 1 minute.

[0094] The same methods can be applied to frozen blocks, meat, salt, vegetables, α-starch, water, microwave, stirring, and separation.

[0095] Frozen food can refer to food prepared by freezing edible food so that it can be distributed in a frozen state, and the edible food can be eaten after being cooked in a microwave as described above.

[0096] In addition to frozen blocks, frozen foods can further include frozen sauces.

[0097] Frozen sauces are sauces used to enhance the flavor, taste, sweetness, sourness, and / or aroma of frozen foods, in addition to frozen blocks. They can refer to the type of sauces and / or seasonings packaged in small bags or packets, and can also be sauces and / or seasonings included in frozen foods in separate packages without being mixed with frozen blocks.

[0098] Frozen sauces can be used without restriction, as long as they are sauces and / or seasonings commonly used in food, such as four-bone (beef bone) sauce, spicy beef broth sauce, soybean paste sauce, chili sauce, anchovy broth sauce, and mixtures thereof.

[0099] Frozen sauces can be in liquid form (frozen liquid sauces), solid form (frozen solid sauces), or powder form (frozen powder sauces), but are not limited to these.

[0100] Frozen sauces can be prepared by freezing sauces and / or seasonings after packaging. In particular, as a freezing method, methods commonly used for frozen foods can be used without restriction. Alternatively, the freezing method for frozen blocks described above can be applied in the same manner.

[0101] Frozen foods may further include frozen solid products. Frozen solid products that are the main ingredients of frozen foods may include reference materials used to classify the types of frozen foods.

[0102] Frozen solid products can be contained in individual packages without being mixed with frozen blocks in frozen foods. In other words, frozen blocks, frozen sauces, and frozen solid products can be included in frozen foods in individually packaged form.

[0103] Frozen solid products are solid products made from ingredients such as meat, fish, seafood, seaweed, grains, and / or vegetables, and may include processed solid products, including dumplings, rice cakes, pork chops, jang-jorim, chicken, wakame seaweed, tofu, stir-fried pork, bibimbap, seafood noodle soup (red or spicy seafood noodle soup, or pork soup seasoned with Korean red peppers), squid rice bowls, Korean BBQ rice bowls, Korean grilled chicken rice bowls, stir-fried pork rice bowls, bean sprout soup rice, cod soup, seaweed soup, spicy beef soup, kimchi soup, four-bone broth, hangover soup, chicken broth, cabbage and soybean paste soup, Korean soybean paste soup, and army stew, but not limited to these. In addition, the processed solid products can be prepared by known methods for manufacturing the corresponding processed solid products, or the processed solid products can be prepared by adding sugar, salt, spices, seasonings, flavor enhancers, additives, or mixtures thereof in addition to the above-mentioned raw materials.

[0104] Frozen solid products can be prepared by freezing raw materials and / or processed solid products after packaging. In particular, any method commonly used for freezing foods can be used without restriction as the freezing method. Alternatively, the freezing method for frozen blocks described above can be applied in the same manner.

[0105] Water includes drinking water and can be water at room temperature (10°C to 30°C) under atmospheric pressure, or water (or boiling water) at 95°C or higher under atmospheric pressure.

[0106] Frozen foods for microwave cooking

[0107] Furthermore, another aspect of this disclosure provides frozen food for microwave cooking, wherein frozen blocks are contained in a predetermined container, wherein the frozen blocks comprise meat, salt, vegetables and α-starch, wherein the meat and vegetables are attached to each other, and wherein the frozen food is cooked by microwave irradiation when the frozen blocks are placed in water in the container.

[0108] In addition to frozen blocks, frozen foods can further include frozen sauces.

[0109] Frozen foods may further include frozen solid products. Frozen solid products that are the main ingredients of frozen foods may include reference materials used to classify the types of frozen foods.

[0110] The same applies to meat, salt, vegetables, α-starch, frozen blocks, frozen sauces, frozen solid products, water, and microwaves.

[0111] The container is used to hold frozen blocks, frozen sauces and / or frozen solid products, and the container can be used without restriction, as long as it has the dimensions to hold frozen blocks, frozen sauces and / or frozen solid products.

[0112] The container should be made of a microwave-safe material. This means that the material through which microwaves reach frozen blocks, frozen sauces, and / or frozen solid products within the container should also be heat-resistant to temperature increases and can be made of a material that will not cause the container to deform or decompose. Furthermore, when cooking frozen foods, the container can be one capable of holding water at room temperature or at 80°C or higher.

[0113] The container may further include a lid and / or cap for sealing, tightly sealing and / or packaging the contents contained in the container.

[0114] Furthermore, containers can have a predetermined shape and can be used without restriction, using any shape suitable for containing frozen blocks, frozen sauces, and / or frozen solid products. For example, a container can refer to a cup-shaped or bowl-shaped container with a round, oval, or polygonal base.

[0115] Frozen foods for microwave cooking can refer to foods that are edible after being microwaved as described above. Frozen foods are prepared by freezing edible foods and distributed in a frozen state.

[0116] Frozen foods intended for microwave cooking may be prepared by packaging after frozen blocks, frozen sauces, and frozen solid products are placed in containers. The order in which they are placed in the containers is not limited, and it can refer to packaging after individually packaged frozen blocks, frozen sauces, and frozen solid products, as described above, are placed in containers.

[0117] The term "for microwave cooking" means that frozen foods can be cooked in a microwave oven, for example, using microwave cooking equipment such as a microwave oven, electric stove, etc.

[0118] When frozen foods are cooked in a microwave oven (such as an electric stove) after water has been added to the container, the attached parts of vegetables and meat in the frozen block are more likely to separate from each other, making them easier to eat.

[0119] Water includes drinking water and can be water at room temperature (10°C to 30°C) under atmospheric pressure, water at 80°C or higher under atmospheric pressure, water at 95°C or higher under atmospheric pressure, or boiling water.

[0120] Microwaves can have frequencies of 2.45 GHz and output power of 700 to 1000 W.

[0121] Microwave cooking can be processed such that cooking takes 3.5 to 4 minutes when water is added at 95°C or higher using a 2.45GHz and 700W microwave; 3 to 3.5 minutes when water is added at 80°C or higher using a 2.45GHz and 1000W microwave; 5 to 5.5 minutes when water is added at 20°C or lower using a 2.45GHz and 700W microwave; or 4 to 4.5 minutes when water is added at 95°C or higher using a 2.45GHz and 1000W microwave; and the cooking time can be adjusted according to the temperature of the added water and / or the output power of the microwave.

[0122] Based on the microwave-using recipes described above, for example, frozen foods for microwave cooking can be treated such that when water is added to the marked level inside the container and cooked for 2 minutes in an electric oven at 2.45 GHz and 700 W while stirring, 80% or more by weight (based on the total weight of the frozen block including meat and vegetables in the frozen block) of meat and vegetables separate from each other immediately after stirring within 1 minute.

[0123] The advantage of frozen foods is that they can be cooked and transformed into an edible state very quickly when consumed by consumers, thus providing a highly preferred diet for consumers in modern society where simple meals are needed.

[0124] Beneficial effects

[0125] According to the method for manufacturing frozen blocks disclosed herein, the advantage of this method is that, due to the increased adhesion of the raw materials (especially meat and vegetables) by the salt-soluble proteins formed by meat and salt, the shaped product does not collapse even after steaming, but retains its shape.

[0126] Furthermore, because frozen blocks have the property of easily crumbling after being microwaved (excellent crumbling property), they not only provide consumers with a superior texture but also have an aesthetic appeal.

[0127] Furthermore, frozen foods, including frozen blocks or those intended for microwave cooking, can be quickly cooked when delivered to consumers. Therefore, it also offers a highly favored advantage for consumers who prefer simple meals. Attached Figure Description

[0128] Figure 1 This is a view showing the evaluation results of the loose properties of the frozen blocks of manufacturing Examples 1 to 4 according to Experimental Example 1 of this disclosure.

[0129] Figure 2 This is a view showing the evaluation results of the loose properties of the frozen blocks of manufacturing examples 6 to 11 according to Experimental Example 2 of this disclosure. Detailed Implementation

[0130] This disclosure will be described in more detail below.

[0131] However, the following embodiments specifically illustrate this disclosure, and the content of this disclosure is not limited to the following embodiments.

[0132] <Manufacturing Example - Frozen Block>

[0133] The frozen block having a circular cross-section with a diameter of 57 mm to 65 mm and a height of 15 mm to 20 mm is prepared as follows: 1) the raw materials are mixed according to the composition and mixing order shown in Table 1 below; 2) the block is extruded using a Koffenser molding machine with a mold of 57 mm in diameter and 15 mm in height; 3) the block is steamed at 95°C for 4 minutes to maintain the core temperature at 70°C; and 4) the block is frozen at -30°C for 30 to 40 minutes using a blower freezer.

[0134] [Table 1]

[0135]

[0136] <Experimental Example 1>: Measurement of shape retention and looseness after steaming

[0137] Using 10 frozen blocks prepared in Manufacturing Examples 1 to 5 as samples, the results of visually confirming the proportion (quantity check) of samples that collapsed after steaming in step 3) of the above examples and comparative examples are shown in Table 2.

[0138] In addition, each frozen block from Examples 1 to 5 above was added to 300g of boiling water (95°C or higher at atmospheric pressure), irradiated with a microwave at 2.45GHz and 700W for 2 minutes, and stirred at 85-90rpm for 2 minutes. The time for 90% by weight of meat and vegetables to separate (loosen) based on the total weight of the frozen block (loosening time) was measured and is shown in Table 2 below. [Image as follows] Figure 1 As shown.

[0139] [Table 2]

[0140]

[0141] According to Table 2, in Manufacturing Example 3 where the pork (meat) content was less than 15% by weight, it was confirmed that the side dishes easily crumbled after microwave irradiation. However, when collapse was observed during the steaming stage, insufficient shape retention was observed; therefore, it was confirmed that, based on the total weight of the frozen block, the frozen block of this disclosure requires a pork (meat) content of 15% by weight or higher. Furthermore, even when the pork (meat) content was approximately 15% by weight, in Manufacturing Example 5, where the vegetable content was greater than 80% by weight, collapse of more than 55% of the sample was observed after steaming; therefore, it was confirmed that, based on the total weight of the frozen block, the vegetable content should be less than 80% by weight.

[0142] Meanwhile, in Manufacturing Example 4, where the mixed weight ratio of salt to pork (meat) was relatively small, no collapse was observed during the steaming step, and no loosening was observed even when the sample was microwaved for 2 minutes and stirred for 2 minutes. However, in Manufacturing Examples 1 and 2, it was confirmed that all frozen blocks completely loosened within approximately 31.7 seconds and approximately 23.3 seconds, respectively.

[0143] <Experimental Example 2>: Measurement of starch's shape retention and loose properties

[0144] After preparing frozen blocks according to the composition and mixing order shown in Table 3 below, the results of shape retention and loose properties based on the type and content of α-starch were observed in the same manner as in Experimental Example 1, as shown in Table 4 below. Figure 2 As shown.

[0145] [Table 3]

[0146]

[0147] [Table 4]

[0148]

[0149] According to Tables 3 and 4, in Manufacturing Example 7 without the use of α-starch, collapse was observed after steaming. According to Manufacturing Examples 4, 6, 8, and 9, the loose properties were similar in the range of 0.1% to 10% by weight of α-starch.

[0150] On the other hand, in the case of manufacturing example 11 where modified starch was used instead of α starch, the product did not collapse after steaming, but exhibited swamp-like physical properties, which could cause problems during the molding process; in addition, it was confirmed that the frozen block did not loosen even after being stirred after being microwaved for 2 minutes.

[0151] <Manufacturing Example 12 - Frozen Foods>

[0152] Prepared frozen foods are prepared by placing the prepared frozen blocks, frozen sauces frozen by packaging liquid sauces in small bags, and frozen solid products (such as dumplings) into predetermined containers and packaging them.

[0153] The frozen food in Example 12 is a frozen food intended for microwave radiation, and the label of the frozen food indicates that it is intended for electric stove cooking. After cooking with an electric stove, the residue adhering to the frozen block is released, and the vegetables and meat in the frozen block are loosened.

[0154] More specifically, regarding the cooking of frozen foods, cooking methods can be guided by the following approaches: for example, adding boiling water (water at 95°C or higher) to a container, microwaving at 700W for 3 minutes and 30 seconds, and stirring the resulting mixture without applying force; adding boiling water (water at 95°C or higher) to a container, microwaving at 1000W for 3 minutes, and stirring the resulting mixture without applying force; adding cold water (water at 20°C or lower) to a container, microwaving at 700W for 5 minutes and 30 seconds, and stirring the resulting mixture; adding cold water (water at 20°C or lower) to a container, microwaving at 1000W for 4 minutes and 30 seconds, and stirring the resulting mixture, etc.

Claims

1. A method for manufacturing frozen blocks, comprising: (A) Mix the meat, salt, vegetables, and α-starch; (B) Shape the mixture; (C) Steamed and shaped products; as well as (D) Frozen steam-formed products In step (A), the meat is included in an amount of 15% to 25% by weight, based on the total weight of the frozen block. In step (A), based on the total weight of the frozen block, the vegetables are included in an amount of 60% by weight or more and less than 80% by weight, and In step (A), the meat and the salt are mixed in a weight ratio of 2:1 to 20:

1.

2. The method of claim 1, wherein step (A) comprises: (a-1) The first raw material is formed by mixing meat and salt; (a-2) Mix the vegetables with the first ingredient to form the second ingredient; as well as (a-3) Mix α starch with the second raw material.

3. The method according to claim 1, wherein in step (A), the vegetables include vegetables cut into dimensions of 5 mm to 15 mm in at least one of width, length and height.

4. The method according to claim 1, wherein in step (A), the meat and the α-starch are mixed in a weight ratio of 1:1 to 25:

1.

5. The method according to claim 1, wherein in step (A), the α-starch comprises at least one selected from the group consisting of corn α-starch, α-rice flour, α-cassava starch, and mixtures thereof.

6. The method according to claim 1, wherein in step (A), the α-starch comprises glutinous corn α-starch.

7. A frozen block comprising meat, salt, vegetables, and α-starch, wherein the meat and vegetables are attached to each other. The meat is contained in an amount of 15% to 25% by weight, based on the total weight of the frozen block. The vegetables are contained in an amount of 60% by weight or more but less than 80% by weight, based on the total weight of the frozen block. The meat and the salt are mixed in a weight ratio of 2:1 to 20:1, and in, When the frozen block is placed in water, irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and stirred, based on the total weight of the frozen block including the meat and the vegetables, 80% or more of the meat and the vegetables separate from each other immediately within 1 minute after stirring.

8. The frozen block according to claim 7, wherein the vegetables include vegetables cut into dimensions of 5 mm to 15 mm in at least one of the width, length and height.

9. The frozen block according to claim 7, wherein the meat and the α-starch are mixed in a weight ratio of 1:1 to 25:

1.

10. The frozen block according to claim 7, wherein the α-starch comprises at least one selected from the group consisting of corn α-starch, α-rice flour, cassava α-starch, and mixtures thereof.

11. The frozen block according to claim 7, wherein the α starch comprises glutinous corn α starch.

12. Frozen foods, including frozen blocks, The frozen block comprises meat, salt, vegetables, and α-starch, wherein the meat and vegetables are attached to each other. The meat is contained in an amount of 15% to 25% by weight, based on the total weight of the frozen block. The vegetables are contained in an amount of 60% by weight or more but less than 80% by weight, based on the total weight of the frozen block. The meat and the salt are mixed in a weight ratio of 2:1 to 20:1, and in, When the frozen block is placed in water, irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and stirred, based on the total weight of the frozen block including the meat and the vegetables, 80% or more of the meat and the vegetables separate from each other immediately within 1 minute after stirring.

13. The frozen food according to claim 12, wherein the frozen block is the frozen block according to any one of claims 8 to 11.

14. The frozen food according to claim 12, wherein the frozen block further comprises frozen sauce.

15. The frozen food according to claim 14, wherein the frozen sauce comprises at least one selected from the group consisting of beef bone sauce, spicy beef broth sauce, soybean paste sauce, chili sauce, anchovy broth sauce, and mixtures thereof.

16. The frozen food according to claim 12, wherein the frozen food further comprises frozen solid products.

17. The frozen food product of claim 16, wherein the frozen solid product comprises at least one selected from: At least one ingredient selected from meat, seafood, grains, and vegetables; and At least one processed solid product selected from dumplings, rice cakes, pork chops, braised meat, chicken, wakame seaweed, tofu, stir-fried pork, bibimbap, seafood noodle soup, squid rice, Korean BBQ rice, Korean BBQ chicken rice, stir-fried pork rice, bean sprout soup, cod soup, seaweed soup, spicy beef soup, kimchi soup, beef bone broth, hangover soup, chicken broth, cabbage stew, Korean soybean paste stew, and army stew.

18. The frozen food according to claim 17, wherein the seafood includes seaweed.

19. The frozen food according to claim 17, wherein the seafood includes fish.

20. Frozen food for microwave cooking, wherein the frozen blocks are contained in a predetermined container. The frozen block comprises meat, salt, vegetables, and α-starch, wherein the meat and vegetables are attached to each other. The meat is contained in an amount of 15% to 25% by weight, based on the total weight of the frozen block. The vegetables are contained in an amount of 60% by weight or more but less than 80% by weight, based on the total weight of the frozen block. The meat and the salt are mixed in a weight ratio of 2:1 to 20:1, and The frozen food is cooked by placing the frozen block in water in the container and then irradiating it with microwaves.

21. The frozen food according to claim 20, wherein the water comprises at least one selected from water at 10°C to 30°C under atmospheric pressure and water at 80°C or higher under atmospheric pressure.

22. The frozen food of claim 20, wherein the microwave comprises microwaves having a frequency of 2.45 GHz and an output power of 700 W to 1000 W.

23. The frozen food according to claim 20, wherein the frozen food further comprises frozen sauce.

24. The frozen food according to claim 20, wherein the frozen food further comprises frozen solid products.

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