Frozen food with coating attached thereto and method for preparing the same

Abstract

The coated frozen food according to one embodiment includes a frozen food; and a coating attached to a lower portion of the frozen food and formed by freezing a coating liquid, wherein the coating includes a groove portion concaved upward from a lower side; and a flat portion surrounding the groove portion, and wherein the flat portion includes an outer portion continuously formed along an outer circumference of the groove portion. The coated frozen food according to the above-described embodiment can maintain the convenience of cooking without adding water and oil, allow the coating liquid to flow smoothly to form a wide and uniform wing during cooking, while providing an excellent appearance and texture.

Description

Technical Field

[0001] This disclosure relates to a coated frozen food and a method for preparing the same. Background Technology

[0002] In recent years, the demand for convenient home cooking of frozen foods has been increasing.

[0003] For example, cooking frozen dumplings in a pot typically involves either adding oil to the pot and frying the dumplings, or adding a predetermined amount of water to the pot and covering it to steam them. However, this process has several inconveniences, such as oil splattering and inconsistent cooking quality depending on the amount of water added.

[0004] To improve this, a technique has been proposed for manufacturing frozen dumplings with a batter layer attached: freezing the dumplings while the bottom of the dumplings is in contact with the batter liquid. The advantage of such frozen dumplings is that they can be easily cooked without the need to add separate water or oil.

[0005] However, while this technology improves cooking convenience, depending on the viscosity of the batter layer and its adhesion according to the tray structure, the batter formed during cooking may be pushed to one side or clump in the center, resulting in uneven frying thickness. Furthermore, this may lead to the dumplings not forming proper wings during cooking, or the batter forming only thickly in specific areas, thus reducing cooking quality.

[0006] In this regard, a technique has been proposed in which a groove is formed on the bottom side of the tray to retain and freeze the batter (see Korean Patent Publication No. 2019-0021514). However, this only provides a simple groove, and the batter layer is concentrated in the lower center of the dumpling, resulting in uneven frying thickness. After the batter layer melts, the flow path is insufficient, making it difficult to control the diffusion of the batter. Due to the lack of a systematic structure of grooves and protrusions relative to the tray area, the improvement in cooking results is limited.

[0007] [Existing technical documents]

[0008] (Patent Document 1) Korean Patent Publication No. 2019-0021514 (March 6, 2019) Summary of the Invention

[0009] Technical issues

[0010] Therefore, one object of this disclosure is to provide a coated frozen food and a method for preparing the same, wherein the frozen food can maintain cooking convenience without adding water or oil and with a coating liquid attached, which allows the coating liquid to flow smoothly during cooking to form wide and uniform flanks, while having excellent appearance and texture.

[0011] Technical solution

[0012] According to one aspect of this disclosure, a coated frozen food is provided, comprising: a frozen food; and a coating attached to the lower portion of the frozen food and formed by a freezing coating liquid, wherein the coating includes a recessed portion recessed upward from the lower side; and a planar portion surrounding the recessed portion, wherein the planar portion includes an outer portion continuously formed along the outer periphery of the recessed portion.

[0013] In one embodiment, the planar portion further includes at least one connecting portion that connects one side of the outer portion to the other side and extends through the groove portion.

[0014] In another embodiment, the groove portion is divided into multiple regions by the connecting portion.

[0015] In another embodiment, the connecting portion is configured to extend longitudinally across the underside of the coating.

[0016] In another embodiment, the ratio of the area of ​​the upper side of the groove portion to the total area of ​​the coating is 5% to 50%.

[0017] In another embodiment, the volume of the groove portion is 10% to 50% relative to the total volume of the coating.

[0018] In another embodiment, the groove portion includes a planar upper side; a curved side formed at the edge of the upper side; and a lateral side extending downward from the curved side, wherein the sum of the area of ​​the upper side and the area of ​​the curved side of the groove portion is 20% to 60% relative to the total area of ​​the coating.

[0019] In another embodiment, the coating has a shape that extends downward from the lower edge of the frozen food.

[0020] In another embodiment, the coating thickness is 0.5 mm to 8 mm, and the maximum depth of the groove portion is 30% to 100% relative to the coating thickness.

[0021] In another embodiment, the lower side of the outer portion and the lower side of the connecting portion form a continuous plane without steps.

[0022] In another embodiment, the thickness of the coating is 5% to 11.5% relative to the thickness of the frozen food.

[0023] In another embodiment, the frozen food weighs 20 g to 40 g, and the coating weighs 20% to 40% of the frozen food.

[0024] In another embodiment, after the coating is melted to obtain a coating liquid, the viscosity measured at 25°C is 3 Pa•s to 6 Pa•s.

[0025] In another embodiment, when a coated frozen food is placed on a pan preheated to a surface temperature of 122 to 210°C, such that the coating comes into contact with it, the pan is covered, and then cooked in the pan for 5 minutes at a space temperature of 68 to 135°C between the pan surface and the lid, the area of ​​the flanks formed by melting and diffusing the coating is 20 cm². 2 Up to 35cm 2 .

[0026] In another embodiment, the thickness deviation of the wing is in the range of 200 μm to 400 μm in a region within a radius of 12 mm from the center of the wing.

[0027] In another embodiment, when the wing thickness in the region within a radius of 32 mm from the center of the wing is measured at 4 mm intervals, the coefficient of variation (CV) is 40% or less.

[0028] In another embodiment, the frozen food is frozen dumplings.

[0029] According to another aspect of this disclosure, a method for preparing a coated frozen food is provided, the method comprising: preparing a tray including a raised portion and a recessed portion on its bottom side; filling the recessed portion of the tray with a coating liquid; placing the food on the raised portion of the tray; and freezing the coating liquid and the food to allow them to adhere.

[0030] In one embodiment, the grooved portion of the coating is formed corresponding to the protruding portion of the tray.

[0031] According to another aspect of this disclosure, a frozen food package is provided, comprising a tray including a raised portion and a recessed portion on its bottom side; and a coated frozen food contained within the tray, wherein the recessed portion of the coating is arranged corresponding to the raised portion of the tray.

[0032] Beneficial effects of the present invention

[0033] According to one embodiment of this disclosure, since the shape of the underside of the coating attached to the frozen food is structurally improved, during cooking, the coating liquid can smoothly diffuse from the center of the frozen food to the outer area, or from the outer area to the center, thereby forming wide wing with uniform thickness and obtaining optimal crispy texture.

[0034] Therefore, the coated frozen food according to the above embodiments can maintain cooking convenience without adding water and oil, allowing the coating liquid to flow smoothly during cooking to form wide and uniform wings, while providing excellent appearance and texture. Attached Figure Description

[0035] Figure 1 A perspective view of a tray according to one embodiment is shown.

[0036] Figure 2 A perspective view of a tray being flipped according to one embodiment is shown.

[0037] Figure 3 A top view of a tray according to one embodiment is shown.

[0038] Figure 4 A cross-sectional view (A-A') of a tray according to one embodiment is shown.

[0039] Figure 5 A cross-sectional view (B-B') of a tray according to one embodiment is shown.

[0040] Figure 6 It shows Figure 5 A magnified view of the central region C.

[0041] Figure 7 A perspective view of a tray according to another embodiment is shown.

[0042] Figure 8 It is a cross-sectional view of a tray filled with a coating liquid according to one embodiment.

[0043] Figure 9 This is a cross-sectional view of a tray in one embodiment where food is placed on a coated liquid.

[0044] Figure 10 A cross-sectional view of a frozen food product according to one embodiment is shown.

[0045] Figure 11 It shows Figure 10 A magnified view of the central region D.

[0046] Figure 12A perspective view of a frozen food being flipped according to one embodiment is shown.

[0047] Figure 13 A cross-sectional view of the flow of a coating attached to frozen food when heated, according to one embodiment, is shown.

[0048] Figure 14 A bottom view shows the flow of a coating attached to frozen food when heated, according to one embodiment.

[0049] Figure 15 The bottom side of the batter layer (before cooking), the batter layer after cooking, and the bottom side of the tray are shown according to test groups 0 to 5.

[0050] Figure 16 The bottom side of the batter layer (before cooking), the batter layer after cooking, and the bottom side of the tray are shown according to test groups 6 to 10.

[0051] Figure 17 The results of measuring the thickness deviation of the batter layer in the test example are shown.

[0052] Figure 18 A thermal image showing the change of the batter layer over time in the test example is shown.

[0053] <Explanation of reference numerals in the attached figures>

[0054] 10: Tray, 11: Receiving space, 20: Coating, 20': Coating liquid, 21: Groove portion, 21a: (Groove portion) Upper side, 21b: (Groove portion) Curved side, 21c: (Groove portion) Lateral side, 22: Outer portion, 23: Connecting portion, 25: Side wing, 30: Frozen food, 30': (Pre-freezing) food, 100: Bottom side, 110: Protrusion, 110a: (Protrusion portion) Upper side, 110b: (Protrusion portion) Curved side, 110c: (Protrusion portion) Lateral side, 111, 112: First protrusion, second protrusion, 120: Groove portion, 121: Outer channel, 122: Connecting channel, 200: Side wall, 210: First side wall, 220: Second side wall, 250: Rib, 300: Flange portion, T: Part in contact with food and coating liquid Detailed Implementation

[0055] The best embodiment of the present invention

[0056] The present disclosure will be described in detail below with reference to embodiments. The embodiments are not limited to those described below. Rather, they can be modified in various forms without altering the spirit of the invention.

[0057] In the following description, detailed descriptions of known structures or functions will be omitted if it is determined that such detailed descriptions would obscure the features of this disclosure. Furthermore, for ease of description, the dimensions of the various elements in the drawings may be exaggerated or omitted, and they may differ from their actual dimensions.

[0058] In this specification, when a component is described as being formed on / under another component or connected or combined with each other, it covers situations where these components are formed, connected or combined directly or indirectly through another component.

[0059] In this specification, the term "comprising" is intended to specify a particular feature, area, step, process, element, and / or component. It does not exclude the presence or addition of any other feature, area, step, process, element, and / or component unless specifically stated to the contrary.

[0060] In this specification, the terminology used to refer to the corresponding components is used to distinguish them from each other and is not intended to limit the scope of this disclosure. Furthermore, in this specification, unless the context otherwise requires, singular expressions are to be construed as also encompassing plural expressions.

[0061] In this specification, the terms first, second, etc., are used to describe various components. However, these components should not be limited by these terms. These terms are used for the purpose of distinguishing one component from another.

[0062] In the numerical ranges of limiting component size, physical properties, etc. described in this specification, when numerical ranges limited only by upper limits and numerical ranges limited only by lower limits are illustrated separately, it should be understood that numerical ranges combining these upper and lower limits are also included in the exemplary range.

[0063] The exemplary numerical ranges of component dimensions described in this specification can be understood as relative dimensions between components and actual dimensions.

[0064] In this specification, the term "coating liquid" refers to a coating liquid used for food, and it can specifically be a batter.

[0065] In this specification, the term "coating" is used for coatings on food, and it can specifically be a batter layer.

[0066] tray

[0067] Figure 1 This is a perspective view of a tray (10) according to one embodiment of this disclosure. Figure 2 yes Figure 1 A perspective view of the tray (10) when it is flipped over. Figure 3 This is a top view of the tray (10).

[0068] Reference Figures 1 to 3 According to one embodiment of the present disclosure, the tray (10) includes a bottom side (100); a sidewall (200) extending upward from the edge of the bottom side; and a receiving space (11) formed by the bottom side and the sidewall, wherein the bottom side includes an upwardly projecting protrusion (110); and a recessed portion (120) surrounding the protrusion, wherein the recessed portion includes an external channel (121) continuously formed along the outer periphery of the protrusion.

[0069] According to one embodiment, the tray (10) is a container for holding frozen foods (30) (e.g., frozen dumplings) while being filled with a coating liquid that forms a wing-like coating that unfolds during cooking and then freezes them together. The tray (10) includes a bottom side (100) and sidewalls (200) extending upward from the edge of the bottom side (100), and these sidewalls form a receiving space (11) therein. A flange portion (300) for rigidity reinforcement and membrane sealing may be formed at the upper edge of the tray (10). In addition, ribs (250) for rigidity reinforcement may be formed on the sidewalls (200) of the tray.

[0070] According to one embodiment, the bottom side (100) of the tray has a characteristic structure. Specifically, the bottom side (100) includes a raised portion (110) that protrudes upward to support frozen food (30); and a recessed portion (120) having a lower height than the raised portion (110) to receive a coating liquid.

[0071] The recessed portion (120) functions as a channel, which contains and controls the flow of the coating liquid. The recessed portion (120) may also include at least one connecting channel (122) connecting one side of the external channel and extending through the protrusion. Specifically, the recessed portion (120) includes an external channel (121) continuously formed along the outer periphery of the protrusion (110) at the edge of the tray (10); and at least one connecting channel (122) extending through the protrusion (110) and connecting one side of the external channel (121). The number of connecting channels provided in the recessed portion may be, for example, one or more, or two or more, and may be four or fewer, three or fewer, or two or fewer. Specifically, it may be one to three or one to two. The connecting channels may be configured to extend in a longitudinal direction across the bottom side.

[0072] When a connecting channel (122) is present, the protrusion (110) can be divided into multiple regions by the connecting channel (122). This separated structure can stably distribute and support the load of the frozen food (30) while optimizing the contact area between the underside of the frozen food (30) and the coating (20). For example, the number of regions into which the protrusion is divided can be two or more, or three or more, and it can be five or fewer, four or fewer, or three or fewer. Specifically, it can be two to four or two to three.

[0073] The ratio (A2 / A1) of the area (A2) of the groove portion (120) to the area (A1) of the protrusion portion (110) can be 0.5 or greater, 1 or greater, 1.5 or greater, 2 or greater, 2.5 or greater, 3 or greater, 4 or greater, or 5 or greater, and can be 15 or less, 12 or less, 10 or less, 9 or less, 8 or less, 7 or less, or 6 or less. Specifically, the ratio (A2 / A1) of the area (A2) of the groove portion to the area (A1) of the protrusion portion can be in the range of 1.5 to 10. More specifically, the ratio (A2 / A1) can be 2 to 10, 1.5 to 9, 2 to 9, 1.5 to 8, 2.5 to 10, or 2.5 to 9. Within the above ratio range, frozen food can be supported more stably, and the coating liquid can contact in an appropriate amount, so that the coating liquid can form wide and uniform flanks during cooking.

[0074] The ratio of the upper area of ​​the protrusion (110) to the total area of ​​the bottom side (100) of the tray (10) can be, for example, 5% or more, 6% or more, 7% or more, 10% or more, or 20% or more, and can be 60% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 22% or less, or 20% or less. Specifically, the ratio of the upper area of ​​the protrusion to the total area of ​​the bottom side of the tray can be from 5% to 50%. Within the above area ratio range, the amount of coating liquid is appropriate, so the side wing formation can be better, and frozen food can be supported more stably. More specifically, the ratio of the upper area of ​​the protrusion to the total area of ​​the bottom side of the tray can be from 5% to 25%, 6% to 25%, or 6% to 20%.

[0075] Furthermore, relative to the total area of ​​the bottom side (100), the sum of the area of ​​the upper side (110a) of the protruding portion and the area of ​​its curved side (110b) can be, for example, 10% or greater, 20% or greater, 30% or greater, or 40% or greater, and can be 70% or less, 60% or less, 50% or less, or 45% or less. In one embodiment, relative to the total area of ​​the bottom side (100), the sum of the area of ​​the upper side (110a) of the protruding portion and the area of ​​its curved side (110b) can be 20% to 60%. More specifically, relative to the total area of ​​the bottom side (100), the sum of the area of ​​the upper side (110a) of the protruding portion and the area of ​​its curved side (110b) can be 20% to 45%. When the batter is placed into the recessed portion of the tray, the food is placed on the raised portion, and they are frozen, the sum of the area of ​​the upper side (110a) and the area of ​​its curved side (110b) of the raised portion can be equal to the area of ​​the region where the lower side of the frozen food is in direct contact with the raised portion of the tray or in contact through the thin coating film therebetween. Within this range, the load on the frozen food can be more stably distributed and supported, while the contact area between the lower side of the frozen food and the raised portion can be optimized.

[0076] In one embodiment, the protrusion can be divided into two regions by the connecting channel: a first protrusion (111) and a second protrusion (112). Furthermore, it may be advantageous, but is not limited to, that the first and second protrusions have a symmetrical shape relative to the connecting channel for uniform diffusion of the coating liquid and support of the frozen food.

[0077] Furthermore, the width of the connecting channel corresponding to the separation distance between the first and second protruding portions can be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and can be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. Preferably, the width of the connecting channel corresponding to the separation distance between the first and second protruding portions can be between 15 mm and 25 mm. Within the above range, the high-viscosity coating liquid can flow smoothly while the frozen food (30) is stably supported.

[0078] Unlike conventional trays that have a containment space for the coating liquid only in the outer area or only in the center, according to one embodiment of this disclosure, a connecting channel (122) is connected to an outer channel (121). This allows the coating liquid to flow along the connecting channel (122) through the center of the tray, even when using coating liquids of various viscosities, so that the coating liquid can flow smoothly into the center of the lower side of the frozen food (30); or conversely, the coating liquid in the central portion diffuses outward.

[0079] Reference Figure 4 (Cross-sectional view A-A') and Figure 5 (Cross-sectional view B-B') Preferably, the height of the bottom side of the connecting channel (122) is formed to be substantially the same as the height of the bottom side of the outer channel (121), without any steps. Specifically, the bottom sides of the outer channel and the bottom side of the connecting channel can form a continuous plane without steps. This allows the coating liquid to flow smoothly, thereby ensuring that the lower side of the coating is excellent after freezing. The width of the connecting channel (122) can be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and can be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. Considering the viscosity of the coating liquid and the size of the frozen food, it is preferably formed in the range of 15 mm to 25 mm. Within the above-mentioned width range of the connecting channel, the amount of coating liquid in the center is appropriate, so that the cooking effect can be further enhanced, and the area for supporting the raised portion of the frozen food can also be sufficient.

[0080] Furthermore, the sidewalls of the tray may include a first sidewall (210) formed in the transverse direction along the bottom side and a second sidewall (220) formed in the longitudinal direction along the bottom side. The first sidewall (210) is connected to the flange portion (300) to form the outermost wall of the tray, while the second sidewall (220) is not connected to the flange portion and is only used to separate the receiving space (11); therefore, it may be lower in height than the first sidewall (210).

[0081] Figure 6 yes Figure 5 An enlarged view of region C shows the cross-sectional shape of the protruding portion (110). The protruding portion (110) includes a planar upper side (110a); a curved side (110b) formed at the upper edge; and a lateral side (110c) extending downward from the curved side. The upper side (110a) of the protruding portion may have a linear shape in the vertical cross-section, and the curved side (110b) of the protruding portion may have a curved shape in the vertical cross-section.

[0082] The curved side (110b) has a predetermined radius of curvature (R value), which prevents tray marks when the frozen coating (20) separates from the tray (10) and facilitates peeling. For example, the radius of curvature of the curved side of the protrusion can be 1 mm or more, 1.5 mm or more, 2 mm or more, or 2.5 mm or more, and can be 6 mm or less, 5 mm or less, 4.5 mm or less, 4 mm or less, or 3.5 mm or less. In one embodiment, the radius of curvature of the curved side of the protrusion is from 1.5 mm to 4.5 mm.

[0083] In addition, the lateral side (110c) of the protrusion can have a tapered shape that widens downward, which can reduce the stress caused by volume expansion when the coating liquid freezes, thereby preventing damage to the tray (10) and increasing the releasability of frozen food.

[0084] The protrusion height of the raised portion (110) can be, for example, 0.5 mm or greater, 1 mm or greater, 1.5 mm or greater, 2 mm or greater, or 2.5 mm or greater, and can be 5 mm or less, 4.5 mm or less, 4 mm or less, 3.5 mm or less, or 3 mm or less. In one embodiment, the protrusion height of the raised portion is from 0.5 mm to 4 mm. The protrusion height of the raised portion is a factor determining the thickness of the coating (20), and it can be the height from the lowest point of the bottom side (100) of the tray to the upper side (110a) of the raised portion. The ratio of the area of ​​the upper side (110a) of the raised portion to the total area of ​​the bottom side of the tray can be from 5% to 50%.

[0085] like Figure 7 As shown, a tray may include multiple receiving spaces. For example, the number of receiving spaces provided in the tray may be one or more, two or more, or three or more, and may be 15 or fewer, 12 or fewer, nine or fewer, or six or fewer. Specifically, the tray may include multiple receiving spaces separated by sidewalls, and protrusions and recesses may be formed independently in each receiving space.

[0086] Furthermore, each accommodating space provided in the pallet may include a corresponding bottom side. The bottom side (100) may be rectangular or rectangular with rounded corners, or it may have the shape of the letter D or a crescent shape. The length of the long side of the bottom side (100) of the pallet may be, for example, 30 mm or more, 40 mm or more, 50 mm or more, or 60 mm or more, and may be 150 mm or less, 130 mm or less, 100 mm or less, 90 mm or less, or 80 mm or less. Specifically, it may be 30 mm to 150 mm or 50 mm to 100 mm. The length of the short side of the bottom side (100) of the pallet may be, for example, 5 mm or more, 30 mm or more, 40 mm or more, or 50 mm or more, and may be 100 mm or less, 90 mm or less, 80 mm or less, 70 mm or less, or 60 mm or less. Specifically, it may be 10 mm to 100 mm or 30 mm to 80 mm.

[0087] The pallet is preferably made of a material capable of withstanding freezing conditions of -20°C or lower and impacts during delivery, and does not chemically react with the coating liquid. Preferably, for example, the pallet material may include any one of polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), or aluminum. Specifically, PP material has excellent cold resistance and moldability, making it suitable for implementing complex raised and recessed patterns.

[0088] In one embodiment, the tray (10) is used to hold frozen food. Specifically, it can be used to hold frozen food with a coating. More specifically, the tray can be used to prepare frozen food with a coating by placing the coating liquid and food in the tray and freezing them. Food before or after freezing is placed on the raised portion (110), and the coating liquid or coating is contained in the recessed portion (120).

[0089] Method for preparing coated frozen foods using trays

[0090] A method for preparing a coated frozen food according to one embodiment includes: preparing a tray as described above having a structure including raised portions and recessed portions on the bottom side of the tray; filling the recessed portion of the tray with a coating liquid; placing the food on the raised portion of the tray; and freezing the coating liquid and the food to allow them to adhere.

[0091] Figure 8 and 9 The procedure for preparing coated frozen food using a tray (10) is shown. Coating liquid (20') is filled into the recessed portion (120) of the tray (10). Figure 8), and place the food (30') on it ( Figure 9 Then, they are frozen to prepare frozen food with a coating (20), the shape of the bottom side of the tray (10) has been transferred onto the coating (20).

[0092] Reference Figure 8 and 9 The method for preparing a coated frozen food according to the present disclosure may include: (a) preparing a tray (10) having the above-described structure (protrusion, external channel, connecting channel, etc.), (b) filling a predetermined amount of coating liquid (20') into a groove portion (120) of the tray (10), (c) placing the food (30') on the protrusion portion (110) of the tray (10), and (d) transferring the tray (10) to a freezer and freezing it (e.g., -18°C or lower).

[0093] Coating liquids can be liquid compositions with adjusted viscosity, as they contain proteins, oils, water, thickeners, etc. Specifically, coating liquids can be liquid compositions composed of materials suitable for human consumption. They can contain compositions usable in various food products, such as processed foods, beverages, health functional foods, nutritional supplements, etc. They can be used alone or in combination with other foods. More specifically, coating liquids can be liquid compositions applied to the outer surface of food to form a coating, film, or glaze, thereby performing functions such as appearance improvement, flavor imparting, moisturizing, antioxidant properties, texture enhancement, and / or imparting storage stability.

[0094] A coating liquid is a viscous liquid or semi-liquid composition used during cooking to form a batter, batter layer, or crispy film by applying it to the surface of a food or immersing the food therein. During cooking processes such as frying or baking, it can impart crispness, color, flavor, and / or texture. It hardens during the preparation process according to the shape of the bottom side of the tray, thereby forming a coating (20) and adhering to the underside of the frozen food (30).

[0095] In the step of placing the food on the raised portion of the tray, the lower side of the food contacts the upper side of the raised portion (110), and due to the weight of the food, the curved side at the upper edge of the raised portion may also partially contact the lower side of the food.

[0096] In addition, the step of placing food may include arranging the food such that the lower side of the food contacts the upper side of the protrusion, and the lower edge of the food is immersed in the coating liquid.

[0097] For example, the height of the coating liquid filling the recessed portion can be equal to or higher than the height of the raised portion (110). In one embodiment, the height of the coating liquid filling the recessed portion can be higher than the height of the raised portion (110) (i.e., the underside of the food).

[0098] Reference Figure 9 The difference (T) between the height of the coating liquid (20') filling the groove portion and the height of the lower side of the food (30), i.e., the height of the portion of the coating liquid in contact with the lower part of the food, can be, for example, 0.1 mm or more, 0.5 mm or more, 1 mm or more, or 1.5 mm or more, and can be 5 mm or less, 3 mm or less, 2.5 mm or less, or 2 mm or less. Specifically, it can be from 0.1 mm to 5 mm or from 0.1 mm to 3 mm.

[0099] During the freezing step, a coating (20) formed by freezing the coating liquid already filled in the grooved portion (120) of the tray (10) is adhered to the lower part of the frozen food (30), and the shape of the bottom side of the tray is transferred to the lower side of the coating. That is, the shape of the lower side of the coating (20) can have an image opposite to that of the bottom side of the tray (10). Specifically, the grooved portion of the coating is formed corresponding to the protruding portion (110) of the tray. In addition, a downwardly protruding planar portion (relatively thick) is formed at the position corresponding to the grooved portion (120) of the tray. Furthermore, the outer surface of the coating can be formed corresponding to the outer channel (121) of the tray, and the connecting portion of the coating can be formed corresponding to the connecting channel (122) of the tray.

[0100] Frozen foods with coating

[0101] Figure 10 and 12 A frozen food (30) with a coating (20) is shown, which has been separated from the tray (10). Figure 12 This is a perspective view that better shows the bottom shape of the coating (20) when it is flipped over.

[0102] Reference Figure 10 and 12 According to one embodiment of the present disclosure, the coated frozen food includes frozen food (30); and a coating (20) formed on the lower part of the frozen food by freezing the coating liquid, wherein the coating includes a groove portion (21) recessed upward from the lower side; and a planar portion surrounding the groove portion, wherein the planar portion includes an outer portion (22) continuously formed along the outer periphery of the groove portion.

[0103] The ratio of the maximum depth of the groove portion (21) to the thickness of the coating (20) can be, for example, 30% or more, 40% or more, 50% or more, or 60% or more, and can be 100% or less, 90% or less, 80% or less, or 70% or less. In one embodiment, the maximum depth of the groove portion (21) relative to the thickness of the coating (20) can be from 30% to 100%.

[0104] Furthermore, the planar portion can be any portion of the coating other than the grooved portion. It may also include at least one connecting portion (23) connecting one side of the outer portion to the other and extending through the grooved portion. Specifically, the planar portion includes an outer portion (22) surrounding the outer periphery of the grooved portion (21) and a connecting portion (23) separating across the grooved portion (21). The thickness of the planar portion can be 90% or greater, or 95% or greater, of the coating thickness. The underside of the outer portion (22) and the underside of the connecting portion (23) can form a continuous plane without steps.

[0105] The connecting portion (23) is formed by the connecting channel (122) of the tray (10) and is a strip of thick coating extending across the underside of the frozen food (30). The number of connecting portions contained in the planar portion can be, for example, one or more or two or more, and it can be four or fewer, three or fewer, or two or fewer. Specifically, it can be one to three or one to two. In one embodiment, the connecting portion is configured to extend across the underside of the coating in a longitudinal direction. The connecting portion (23) is solid at the start of cooking to support the center of the frozen food (30) and then melts as heating proceeds to provide fresh coating liquid directly below the center.

[0106] The width of the connecting portion can be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and can be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. In one embodiment, the width of the connecting portion can be from 15 mm to 25 mm. Within the above preferred range, it is more advantageous to form uniformly crispy side wings not only at the edges of the frozen food but also at the center.

[0107] The groove portion (21) can be divided into multiple regions by the connecting portion (23). This separated structure can stably distribute and support the load of the frozen food (30) while optimizing the contact area between the underside of the frozen food (30) and the coating (20). The groove portion can be divided into two or more regions, or three or more regions, and it can be five or fewer, four or fewer, or three or fewer. Specifically, it can be two to four or two to three regions.

[0108] In one embodiment, the groove portion (21) is divided into two regions by the connecting portion, a first groove portion and a second groove portion. For uniform diffusion of the coating liquid and support of the frozen food, the first groove portion and the second groove portion may advantageously have symmetrical shapes relative to the connecting portion (23), but are not limited thereto.

[0109] Furthermore, the width of the connecting portion corresponding to the separation distance between the first groove portion and the second groove portion can be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and can be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. Preferably, the width of the connecting portion corresponding to the separation distance between the first groove portion and the second groove portion can be 15 mm to 25 mm.

[0110] Figure 11 yes Figure 10 An enlarged view of region D shows the cross-sectional shape of the groove portion (21). The groove portion (21) includes a planar upper side (21a); ​​a curved side (21b) formed at the upper edge; and a lateral side (21c) extending downward from the curved side. The upper side (21a) of the groove portion may have a linear shape in the vertical cross-section, and the curved side (21b) of the groove portion may have a curved shape in the vertical cross-section.

[0111] Because the recessed portion (21) is the space formed by the protrusion (110) of the tray, there is no coating, or it exists in the form of a thin film. When the coating exists in the form of a thin film on the upper side (21a) of the recessed portion, the thickness of the film can be, for example, 2 mm or less, 1.5 mm or less, 1 mm or less, or 0.5 mm or less.

[0112] Furthermore, the ratio of the area of ​​the upper side (21a) of the groove portion to the total area of ​​the coating can be, for example, 5% or more, 6% or more, 7% or more, 10% or more, or 20% or more, and can be 60% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 22% or less, or 20% or less. Specifically, the ratio of the area of ​​the upper side of the groove portion to the total area of ​​the coating can be 5% to 50%. Within the above area ratio range, the amount of coating liquid is appropriate, so the side wing formation can be better, and frozen food can be supported more stably. More specifically, the ratio of the area of ​​the upper side of the groove portion to the total area of ​​the coating can be 5% to 25%, 6% to 25%, or 6% to 20%. Here, the total area of ​​the coating refers to the entire planar area of ​​the coating (which includes the planar portion and the groove portion). It can be equal to the area of ​​the bottom side of the tray.

[0113] Furthermore, relative to the total area of ​​the coating, the sum of the area of ​​the upper side (21a) of the groove portion and the area of ​​its curved side (21b) can be, for example, 10% or greater, 20% or greater, 30% or greater, or 40% or greater, and can be 70% or less, 60% or less, 50% or less, or 45% or less. In one embodiment, relative to the total area of ​​the coating, the sum of the area of ​​the upper side (21a) of the groove portion and the area of ​​its curved side (21b) can be 20% to 60%. More specifically, relative to the total area of ​​the coating, the sum of the area of ​​the upper side (21a) of the groove portion and the area of ​​its curved side (21b) can be 20% to 45%. The sum of the area of ​​the upper side (21a) of the groove portion and the area of ​​its curved side (21b) can be equal to the area of ​​the frozen food that is in direct contact with the groove portion of the coating or in contact with it through the thin coating film therebetween. Furthermore, when the batter is placed into the recessed portion of the tray, the food is placed on the raised portion, and they are frozen, the sum of the area of ​​the upper side (21a) and the area of ​​its curved side (21b) of the recessed portion can be equal to the area of ​​the region where the lower side of the frozen food directly contacts or contacts the raised portion of the tray through the thin coating film between them. Within the aforementioned range, the load on the frozen food can be more stably distributed and supported, while the contact area between the lower side of the frozen food and the raised portion can be optimized.

[0114] Furthermore, the ratio of the volume of the groove portion (21) to the total volume of the coating (20) can be, for example, 5% or more, 10% or more, 12% or more, 13% or more, 20% or more, or 25% or more, and can be 60% or less, 50% or less, 40% or less, 35% or less, 34% or less, or 30% or less. For example, it can be 10% to 40%, 10% to 35%, 10% to 34%, 10% to 30%, or 12% to 30%. Specifically, the volume of the groove portion (21) relative to the total volume of the coating (20) can be 10% to 50%. Within the above ratio range, the coating liquid can form wide and uniform flanks during cooking, and can more stably support frozen foods. More specifically, the volume of the groove portion (21) relative to the total volume of the coating (20) can be 10% to 30%.

[0115] Furthermore, depending on the physical properties of the frozen food or the conditions of the manufacturing process, the grooves formed in the coating can be combined with the shape of the lower side of the frozen food. Specifically, due to the downward sagging that occurs when the food is placed on the raised portion of the tray, the lower part of the frozen food can also include an upwardly recessed shape, which can be connected to the grooves in the coating to substantially form a single, integral recessed space. In such cases, the depth of the grooves can be equal to or greater than the thickness of the coating.

[0116] The coating (20) has a shape that extends downward from the lower edge of the frozen food (30). The overall shape of the coating can be rectangular or a rectangle with rounded corners, or it can be in the shape of the letter D or a crescent shape.

[0117] The coating thickness can be, for example, 0.5 mm or greater, 1 mm or greater, 2 mm or greater, 3 mm or greater, or 5 mm or greater, and can be 12 mm or less, 10 mm or less, 8 mm or less, or 7 mm or less. In one embodiment, the coating (20) thickness can be from 0.5 mm to 8 mm. The coating thickness can refer to the average thickness of the thick portion of the coating (e.g., the planar portion), and it can also be measured as the height from the underside of the coating to the underside of the frozen food.

[0118] For example, the thickness of the coating (20) relative to the thickness of the frozen food (30) can be 3% or more, 4% or more, 5% or more, 6% or more, or 7% or more, and can be 15% or less, 13% or less, 11.5% or less, 10% or less, or 8.5% or less. In one embodiment, the thickness of the coating (20) relative to the thickness of the frozen food (30) can be from 5% to 11.5%.

[0119] In terms of weight, the frozen food (30) may weigh 20 g or more, 25 g or more, or 29 g or more, and may weigh 50 g or less, 40 g or less, 35 g or less, or 31 g or less. Furthermore, relative to the weight of the frozen food (30), the weight of the coating (20) may be 10% or more, 15% or more, 20% or more, or 25% or more, and may weigh 50% or less, 40% or less, 30% or less, or 25% or less. In one embodiment, the frozen food (30) may weigh between 20 g and 40 g, and relative to the weight of the frozen food (30), the weight of the coating (20) may be in the range of 20% to 40%.

[0120] Furthermore, the coating can partially cover the lower edge of the frozen food, which can enhance the adhesion between the coating and the frozen food. The height of the coating covering the lower part of the frozen food can be, for example, 0 mm or more, 0.1 mm or more, 0.5 mm or more, or 1 mm or more, and can be 3 mm or less, 2.5 mm or less, 2 mm or less, or 1.5 mm or less. Specifically, it can be from 0.1 mm to 3 mm or from 0.1 mm to 1.5 mm.

[0121] Cooking frozen foods with coating

[0122] According to one embodiment of this disclosure, a coated frozen food is formed into a three-dimensional structure by a combination of a recessed portion and a connecting portion extending across the recessed portion. In the region of the recessed portion, the underside of the frozen food is exposed or covered with a very thin film (e.g., 1 mm or less thick). This facilitates the rapid transfer of heat to the interior of the frozen food during cooking. On the other hand, the thick outer portion and the connecting portion retain sufficient amounts of moisture and oil, so that no water or oil needs to be added during cooking, and the cooking quality can also be excellent.

[0123] Figure 13 and 14 The melting and diffusion behavior of the coating during cooking is illustrated schematically. When heating begins on the pan, the coating (20) on the outer and connecting parts melts to begin forming a coating liquid (see...). Figure 13 (See arrow in the image). In such cases, the coating liquid that partially melts from the connection diffuses from the center of the frozen food (30) to the outer area, or it merges with the coating liquid that partially melts from the outside to fill the space of the recessed portion and diffuses evenly throughout the recessed portion to form flanks (25) (see arrow in the image). Figure 14 (The arrow in the image).

[0124] When a coated frozen food is placed on a pan preheated to a surface temperature of 122 to 210°C, with the coating in contact with it, the lid is placed on top, and the food is cooked for 5 minutes at a space temperature of 68 to 135°C between the pan surface and the lid, the area of ​​the flanks can be, for example, 15 cm². 2 Or larger, 20 cm 2 Or larger, 25 cm 2 Or larger, or 30 cm 2 Or larger, and can be 50 cm 2 Or smaller, 45 cm 2 or smaller, 40 cm 2 Or smaller, or 35 cm 2 Or smaller. In one embodiment, when a frozen food (30) with a coating (20) is cooked under the above conditions, the area of ​​the side wings (25) formed by melting and diffusing the coating (20) can be 20 cm². 2 Up to 35 cm 2 .

[0125] Furthermore, according to this disclosure, the thickness deviation of the wing is very small. For example, in a region within a 12 mm radius from the center of the wing, the thickness deviation of the wing can be 800 μm or less, 600 μm or less, 500 μm or less, 400 μm or less, or 300 μm or less, and can be 0 μm or more, 50 μm or more, 100 μm or more, 150 μm or more, or 200 μm or more. In one embodiment, in a region within a 12 mm radius from the center of the wing, the thickness deviation of the wing can be in the range of 200 μm to 400 μm.

[0126] Furthermore, when measuring the wing thickness in a region within a radius of 32 mm from the center of the wing at 4 mm intervals, the coefficient of variation (CV) can be 60% or less, 55% or less, 50% or less, or 45% or less. In one embodiment, the coefficient of variation (CV) can be 40% or less. Specifically, the coefficient of variation (CV) can be 0% to 40%, 10% to 40%, 15% to 40%, 17% to 40%, or 20% to 40%. The coefficient of variation (CV) can be calculated as a percentage of the standard deviation relative to the average of the measurement data.

[0127] Within the preferred range of the width and thickness deviations of the aforementioned flanks, the coating liquid does not clump during cooking and spreads evenly throughout the entire outer and central areas of the tray to form wide, thin, and crispy flanks of uniform thickness.

[0128] The viscosity of the coating liquid at 25°C can be, for example, 1 Pa•s or greater, 2 Pa•s or greater, 3 Pa•s or greater, or 4 Pa•s or greater, and can be 10 Pa•s or less, 7 Pa•s or less, 6 Pa•s or less, or 5 Pa•s or less. Specifically, it can be 1 Pa•s to 10 Pa•s, 2 Pa•s to 7 Pa•s, 3 Pa•s to 6 Pa•s, or 4 Pa•s to 5 Pa•s. The viscosity can be, for example, the value measured at 25°C when 150 g of the composition sample is stirred at 10 rpm for 3 minutes using a viscosity measuring device (TVC-10).

[0129] In one embodiment, after melting the coating to obtain the coating liquid, the viscosity measured at 25°C can be between 3 Pa•s and 6 Pa•s. When the viscosity of the coating liquid is within the above range, less clumping and layer separation occur during the preparation of the coating liquid. When the coating liquid is used for cooking, the coating liquid diffuses to an appropriate thickness, thereby producing excellent texture and physical properties after cooking.

[0130] According to another aspect of this disclosure, a frozen food package is provided, comprising a tray having the above-described structure; a coating formed by freezing a coating liquid filling a recessed portion of the tray; and frozen food placed on a raised portion, with at least a portion of the lower portion attached to the coating.

[0131] More specifically, the frozen food packaging includes a tray having a raised portion and a recessed portion on its bottom side; and a coated frozen food contained within the tray, wherein the recessed portion of the coating is arranged corresponding to the raised portion of the tray.

[0132] Frozen foods can be foods that are cooked without the addition of at least one of oil and water. There are no restrictions as long as it is a product that can be coated with batter and / or dough.

[0133] Examples of frozen foods can be one or more selected from the group consisting of: dumplings, fried foods, meat, processed meat, ready-to-eat meals, noodles, bread, and processed seafood products. Specifically, it can be one or more selected from the group consisting of: mandu (Korean dumplings), dumplings, gyoza (Japanese fried dumplings), gnocchi (Italian potato dumplings), pierogi (Polish ravioli), spring rolls, rice balls, chicken, chicken nuggets, pork chops, croquettes, cheese bites, fish sticks, fried fish, and fried shrimp, but is not limited thereto. In one embodiment, the frozen food can be frozen dumplings.

[0134] The method of the present invention

[0135] Test case

[0136] In the following sections, various types of trays are prepared and used to prepare and evaluate frozen foods.

[0137] (1) Preparation of trays

[0138] Trays with various structures, as shown in Table 1 (test groups 0 to 10), were prepared using polypropylene material via thermoforming. First, the tray for test group 0 was prepared with a bottom side having a two-part raised structure, such as... Figures 1 to 5 As shown. In addition, compared with the tray of test group 0, the trays of test groups 1 to 10 were prepared by changing the spacing between the regions of the protrusions (i.e., the width of the connecting channel), changing the radius of curvature of the curved side of the protrusions, changing the height of the protrusions, or making the bottom side have a part of the protrusion structure, a three-part protrusion structure, a two-part groove structure, a part of the groove structure, or a planar structure.

[0139] The structures of the trays in test groups 0 to 10 are shown in Table 1 below, and images of the bottom side of each tray are shown below. Figure 15 and 16 As shown.

[0140] (2) Measurement of tray dimensions

[0141] Measure the tray structure dimensions of test group 0 (two-part protrusion). Refer to... Figures 1 to 6 The measurement method is as follows.

[0142] - R value of the protrusion on the bottom side: The radius of curvature (R) of the curved side (110b) between the upper side (110a) and the lateral side (110c) of the protrusion is measured using a radius measuring device (Mitutoyo R gauge 186).

[0143] - Width between regions: Measure the width of the connecting channel (122) that exists between the two protrusions (111, 112).

[0144] - Height of the protrusion: Measure the height from the lowest point of the bottom side (100) to the top side (110a) of the protrusion.

[0145] - Area of ​​the upper side of the raised portion of the tray: Measure the area of ​​the upper side (110a) of the two raised portions (111, 112) in the top view and sum them.

[0146] - Area of ​​the recessed portion of the tray: Measure the area of ​​the recessed portion (120) excluding the raised portion (110) on the bottom side (100).

[0147] - Area ratio of the groove portion and the upper side of the protrusion portion: Calculate the ratio of the area of ​​the groove portion (120) to the area of ​​the upper side of the protrusion portion (110a) (groove portion / upper side of protrusion portion).

[0148] - Percentage of the area of ​​the upper side of the protrusion: The percentage (%) of the area of ​​the upper side of the protrusion relative to the total area of ​​the bottom side of the tray. The upper side (110a) of the protrusion is the side that shows a linear shape in the vertical cross-section.

[0149] In addition, the tray dimensions of other test groups were measured in the same manner as in test group 0. However, when the bottom side has a flat structure, it is impossible to measure because there are no protruding or recessed portions. When the bottom side has a recessed structure, the recessed portion formed downwards and the protruding portion surrounding the recessed portion are measured.

[0150] [Table 1]

[0151]

[0152] [Table 2]

[0153]

[0154] [Table 3]

[0155]

[0156] (3) Preparation of batter

[0157] A batter containing protein, oil, water, thickener, emulsifier, and dextrin was prepared. First, 200.688 g of water, 25.20 g of oil (soybean oil), and 0.75 g of emulsifier (polyglycerol fatty acid ester (Q185SP, Taiyo Chemical)) were added to a mixer (HOMO MIXER MARK2 MODEL 2.5, Premix) and mixed by stirring at 5,500 rpm for 1 minute. Next, 0.39 g of the first thickener (sodium alginate) was pre-dissolved in 50.172 g of water, and then the first thickener and water were added to the mixer containing the mixture from the first mixing step. They were mixed by stirring at the same speed for 1 minute. Subsequently, 1.05 g of a second thickener (xanthan gum), 1.80 g of polymeric dextrin (CCD, cyclic cluster dextrin) and 19.95 g of protein (alkali-pretreated gluten (MG400, Glico)) were added and mixed by stirring at the same speed for 3 minutes to prepare 300 g of batter.

[0158] (4) Prepare frozen dumplings with a batter layer attached.

[0159] Apply 7 g of the batter prepared in section (3) above to each tray prepared in section (1) above. Place the dumplings on top of them, then steam (97°C or higher for 5 minutes and 30 seconds) and freeze.

[0160] (5) Measure the size of the dumpling batter layer.

[0161] Measure the dimensions of the frozen dumplings with a batter layer prepared in section (4) above (both the dumplings and the batter layer are frozen). Refer to Figures 8 to 14 The measurement method is as follows.

[0162] - Contact area of ​​the grooved portion of the dumpling: Measure the area (mm²) of the frozen dumpling (30) in direct contact with the grooved portion (21) of the batter layer or in contact through the thin batter film between them. 2 This is almost the same area as the frozen dumpling (30) in direct contact with the raised portion (110) of the tray or in contact with the thin batter film therebetween.

[0163] - Percentage of contact area of ​​the dumpling groove portion: Calculate the percentage of the area of ​​the portion of the batter layer in the groove that contacts the frozen dumpling relative to the total area of ​​the batter layer. This is almost the same as the percentage (%) of the total area of ​​the upper side (21a) and curved side (21b) of the groove portion relative to the total area of ​​the batter layer. Here, the total area of ​​the batter layer refers to the planar area of ​​the entire batter layer (including the planar portion and the groove portion).

[0164] - Area of ​​the upper side of the groove portion: Measure the area of ​​the upper side (21a) of the groove portion (21) in the top view. When there are two or more groove portions, calculate the sum.

[0165] - Percentage of the area of ​​the upper side of the groove portion: Measured as a percentage (%) of the area of ​​the upper side of the groove portion relative to the total area of ​​the batter layer. The planar upper side (21a) in the groove portion is the side that shows a linear shape in the vertical cross-section.

[0166] - Volume of the grooved portion of the batter layer: The volume of the recessed space in the grooved portion (21) of the batter layer attached to the frozen dumplings was measured. Specifically, the recessed space in the grooved portion was filled with water, and the weight of the water was measured, then the density of water (approximately 1 g / cm³) was used. 3 Convert it into volume.

[0167] - Percentage of the volume of the grooved portion: Calculate the percentage (%) of the volume of the grooved portion relative to the total volume of the batter layer.

[0168] - Batter layer thickness: Measured from the bottom of the batter layer to the part that connects to the frozen dumpling.

[0169] - Weight of a single dumpling: Only the weight of frozen dumplings excluding the batter layer is measured.

[0170] - Weight of a single batter layer: Only the weight of batter layers excluding frozen dumplings is measured.

[0171] (6) Measure the viscosity of the batter layer

[0172] The batter layer is completely melted to obtain a batter liquid, and its viscosity is measured using a viscometer (TVC-10).

[0173] Specifically, 150 g of each type of batter was weighed into a glass beaker, a Brookfield No. 3 rotor probe was connected to the viscometer, and the probe was immersed in the batter in the glass beaker. The viscosity was then measured by running the viscometer at 25°C and 10 rpm for 3 minutes.

[0174] The basic structures of frozen dumplings prepared using trays from test groups 0 to 10 are shown in Tables 4 and 5 below. Photos of the underside of each batter layer are shown below. Figure 15 and 16 As shown.

[0175] [Table 4]

[0176]

[0177] [Table 5]

[0178]

[0179] (7) Cooking Examples

[0180] Cook the frozen dumplings with the batter coating prepared in section (4) above in a skillet. Specifically, place the frozen dumplings in a skillet preheated over low heat to a surface temperature of 122 to 210°C for about 30 seconds to 1 minute, so that the batter coating is in contact with the skillet. Then, cover the skillet with a lid and cook them for 5 minutes at an ambient temperature of 68 to 135°C between the skillet surface and the lid.

[0181] (8) Side wing thickness

[0182] The thickness of the flanks formed by the batter layer cooked in section (7) above was measured. Specifically, the thickness was measured at different distances from the center of the flanks by repeatedly measuring the length of the cross-sectional layer of the cooked batter using a digital microscope (Keyence, VHX-7000). The results are as follows: Figure 17 As shown.

[0183] Based on the measured thickness data, the coefficient of variation (CV) is calculated according to the following equation.

[0184] Coefficient of variation (CV, %) = [Standard deviation of thickness data / Mean of thickness data] × 100

[0185] The results are shown in Table 6 below. The smaller the coefficient of variation, the smaller the thickness deviation.

[0186] (9) Crispness and sensory evaluation

[0187] Ten group members evaluated the crispness of the flanks, the texture of the dumpling, and the overall taste on a 5-point scale according to the following criteria.

[0188] - Crispyness of the sides: Not crispy at all (1 point), Not crispy (2 points), Average (3 points), Crispy (4 points), Very crispy (5 points)

[0189] - Dumpling texture (chewing texture preference): Very poor (1 point), Poor (2 points), Average (3 points), Good (4 points), Excellent (5 points)

[0190] - Overall taste: Very poor (1 point), Poor (2 points), Average (3 points), Good (4 points), Excellent (5 points)

[0191] The results are shown in Table 7 below.

[0192] [Table 6]

[0193]

[0194] [Table 7]

[0195]

[0196] As the results above show, the frozen dumplings prepared using trays with the preferred structure according to this disclosure (test groups 0, 1, 4, 7, 8, and 10) exhibited wider flanks and generally uniform thickness. Furthermore, the frozen dumplings in these test groups were rated as excellent in sensory aspects, including flank crispness, dumpling texture, and overall flavor.

[0197] (10) Thermal image

[0198] When frozen dumplings with a batter layer, prepared in test group 0 above section (4) and cooked in a pot under the same conditions as in section (7) above, thermal images of the changes over time were obtained using a device (Infratec, Variocam HD), and as shown in the figure. Figure 18 As shown, the results of thermal imaging measurements confirm that heat was evenly distributed throughout the dumpling during cooking, which is attributed to the batter effectively performing its role as a heat transfer medium through smooth circulation in the connecting parts.

Claims

1. A coated frozen food, comprising: frozen food; and a coating formed by a freezing coating liquid adhering to the underside of said frozen food. The coating includes a recessed portion that is concave upward from the bottom; and a planar portion surrounding the recessed portion, and The planar portion includes an outer portion that is continuously formed along the outer periphery of the groove portion.

2. The coated frozen food according to claim 1, wherein the planar portion further includes at least one connecting portion connecting one side and the other side of the outer portion and extending through the groove portion.

3. The coated frozen food according to claim 2, wherein the groove portion is divided into multiple regions by the connecting portion.

4. The coated frozen food according to claim 2, wherein the connecting portion is configured to extend in a longitudinal direction across the underside of the coating.

5. The coated frozen food according to claim 1, wherein the ratio of the area of ​​the upper side of the groove portion to the total area of ​​the coating is 5% to 50%.

6. The coated frozen food according to claim 1, wherein the volume of the groove portion is 10% to 50% relative to the total volume of the coating.

7. The coated frozen food according to claim 1, wherein the groove portion comprises a planar upper side; a curved side formed at the edge of the upper side; and a lateral side extending downward from the curved side, and The sum of the area of ​​the upper side of the groove portion and the area of ​​the curved side, relative to the total area of ​​the coating, is 20% to 60%.

8. The coated frozen food according to claim 1, wherein the coating has a shape extending downward from the lower edge of the frozen food.

9. The coated frozen food according to claim 1, wherein the thickness of the coating is from 0.5 mm to 8 mm, and the maximum depth of the groove portion is from 30% to 100% relative to the thickness of the coating.

10. The coated frozen food according to claim 2, wherein the lower side of the outer portion and the lower side of the connecting portion form a continuous plane without steps.

11. The coated frozen food according to claim 1, wherein the thickness of the coating is 5% to 11.5% relative to the thickness of the frozen food.

12. The coated frozen food according to claim 1, wherein the frozen food weighs 20 g to 40 g, and the coating weighs 20% to 40% of the frozen food.

13. The coated frozen food according to claim 1, wherein after melting the coating to obtain the coating liquid, the viscosity measured at 25°C is 3 Pa•s to 6 Pa•s.

14. The frozen food with a coating according to claim 1, wherein, When the coated frozen food is placed on a pan preheated to a surface temperature of 122 to 210°C, so that the coating comes into contact with it, the pan is covered, and then cooked in the pan for 5 minutes at a space temperature of 68 to 135°C between the pan surface and the lid, the area of ​​the side wings formed by melting and diffusing the coating is 20 cm². 2 Up to 35 cm 2 .

15. The coated frozen food according to claim 14, wherein the thickness deviation of the wing is in the range of 200 μm to 400 μm in a region within a radius of 12 mm from the center of the wing.

16. The coated frozen food according to claim 14, wherein, When the thickness of the flank is measured at 4 mm intervals in a region within a radius of 32 mm from the center of the flank, the coefficient of variation (CV) is 40% or less.

17. The coated frozen food according to claim 1, wherein the frozen food is frozen dumplings.

18. A method for preparing a coated frozen food according to claim 1, the method comprising: Prepare a tray, the tray having a raised portion and a recessed portion on its bottom side; The coating liquid is filled into the recessed portion of the tray; Place the food on the raised portion of the tray; and Freeze the coating liquid and the food to allow them to adhere.

19. The method for preparing a coated frozen food according to claim 18, wherein the grooved portion of the coating is formed corresponding to the protruding portion of the tray.

20. A frozen food product comprising a tray having a raised portion and a recessed portion on its bottom side; and a coated frozen food product according to claim 1 contained within the tray, wherein the recessed portion of the coating is arranged corresponding to the raised portion of the tray.

Images