Method for manufacturing a frozen block, frozen block, and frozen food

Abstract

The present application relates to a method for producing a frozen block, the method comprising the steps of: (A) mixing meat, salt, vegetables, and pregelatinized starch; (B) shaping the mixture; (C) steaming the shaped product; and (D) freezing the steamed shaped product; a frozen block comprising meat, salt, vegetables, and pregelatinized starch, in which the meat and vegetables are bonded to each other, and in which, when the frozen block is placed in water and irradiated with microwaves of 2.45 GHz and 700 W for 2 minutes and then stirred, 80% by weight or more of the meat and vegetables are detached from each other based on the total weight of the frozen block containing the meat and vegetables within 1 minute immediately after stirring; The present invention relates to a frozen food for microwave cooking, which comprises a frozen block, a frozen sauce and a frozen solid in a specified container, the frozen block comprising meat, salt, vegetables and alpha starch, the meat and vegetables being bound together, and the frozen food being placed in water and cooked using microwaves when irradiated with 2.45 GHz, 700 W microwaves for 2 minutes and then stirred, and in which 80% or more by weight of the meat and vegetables, based on the total weight of the frozen block containing the meat and vegetables, are detached from each other within 1 minute immediately after stirring; and a frozen food for microwave cooking, which comprises a frozen block, a frozen sauce and a frozen solid in a specified container, the frozen block comprising meat, salt, vegetables and alpha starch, the meat and vegetables being bound together, and the frozen food being placed in water in the container and cooked using microwaves.

Description

Technical Field

[0001] The present application relates to a method for manufacturing a frozen block, a frozen block, and a frozen food.

Background Art

[0002] Frozen food refers to food that has been rapidly frozen at sub-zero temperatures for the purpose of long-term preservation of manufactured, processed, or cooked food. With the increase in single-person households and dual-income couples and the accompanying change in eating patterns, the demand of consumers is on the rise.

[0003] Such frozen food should be easily cooked when eaten, be convenient to eat, maintain its moisture content during frozen storage, have microbial stability, maintain its taste quality after thawing, and maintain its freshness.

[0004] For such frozen food, while the main materials contained in the corresponding food are important, sauces, accompaniments, seasonings, etc. contained as auxiliary materials also need to be easily cooked simultaneously with the main materials, and the requirements for storage stability, etc. are increasing.

[0005] Korean Patent Publication No. 10-2004-0019431 relates to a freeze-dried vegetable block. After drying, the shape of the radish remains unchanged, it has excellent texture and excellent sensory properties. However, in order to manufacture this, pretreatment steps such as boiling the materials or immersing them in a sugar solution are required. The bonding force between raw materials is insufficient, and the shape (form) may collapse during steaming after forming. There is a high possibility that there is a problem with the looseness of the vegetable block even after thawing it to eat the manufactured vegetable block.

[0006] Therefore, research on frozen food including frozen blocks with excellent looseness during cooking using microwaves while increasing the bonding force between raw materials and improving the shape retention force during steaming has been continuously conducted.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] This application aims to produce a frozen block for frozen foods, enhancing the binding property of raw materials (especially meats and vegetables) when manufacturing the frozen block, so that the block does not collapse after steaming and has excellent shape-retaining ability, and after cooking using microwaves, the frozen block has excellent looseness and can be evenly mixed with the whole food. The application also aims to provide a method for manufacturing such a frozen block and such a frozen block.

[0009] In addition, this application aims to provide a frozen food containing the above-mentioned frozen block and a frozen food for microwave cooking containing the above-mentioned frozen block.

Means for Solving the Problems

[0010] Method for Manufacturing a Frozen Block Hereinafter, the method for manufacturing a frozen block according to one aspect of this application will be described.

[0011] One aspect of this application can provide a method for manufacturing a frozen block, which includes: (A) a step of mixing meats, salts, vegetables, and alpha starch; (B) a step of shaping the mixture; (C) a step of steaming the shaped product; and (D) a step of freezing the steamed shaped product.

[0012] The method for manufacturing the frozen block of the present application as described above may be one that manufactures the frozen block through a four-line process of (A) raw material mixing / (B) molding / (C) steaming / (D) freezing. Thus, according to the method for manufacturing the frozen block of the present application, the binding force between raw materials can be increased by using meat and salts in combination, and it is excellent in maintaining the form (shape) even after steaming. By adjusting the blending of meat and alpha starch, a frozen block excellent in looseness (where meat and vegetables are easily detached from each other) can be manufactured during microwave oven cooking of the frozen block.

[0013] In one embodiment, the step (A) is a step of mixing raw materials, and may include: (a-1) a step of mixing meat and salts to form a first raw material; (a-2) a step of mixing vegetables with the first raw material to form a second raw material; and (a-3) a step of mixing alpha starch with the second raw material.

[0014] In the step (A) (or step (a-1)), the meat may include beef, pork, mutton, goat meat, rabbit meat, horse meat, deer meat, chicken, duck, turkey, or a mixture thereof. Among them, from the functional aspect of processed meat, the meat can include beef or pork, but is not limited thereto.

[0015] In the step (A) (or step (a-1)), the salts can include salt (sodium chloride), seasonings containing salt (e.g., IG, etc.), brine (magnesium chloride), calcium sulfate, potassium sulfate, or a mixture thereof. The types of the salts are listed as above, but are not limited thereto, and those used in food, even ordinary salts, can be used without limitation.

[0016] The step (a-1) may be a step of mixing meat and salts to form a first raw material containing a binding component containing salt-soluble protein.

[0017] The salt-soluble protein accounts for about 50% of the meat, can also be referred to as a myofibrillar protein, and can be a protein mainly composed of myosin and actin. The salt-soluble protein can play a role in enhancing the water-holding capacity and binding force of the meat to improve the texture.

[0018] The salt-soluble protein has the property of being soluble in salt water. When the meat and salts are mixed in the step (a-1), the salt-soluble protein contained in the meat can be eluted to enhance the water-holding capacity and binding force of the meat.

[0019] The mixing time of the meat and salts in the step (a-1) may be in the range selected from the group consisting of one 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, 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, 5 minutes and one upper limit selected from 10 minutes, 9.9 minutes, 9.8 minutes, 9.7 minutes, 9.6 minutes, 9.5 minutes, 9.4 minutes, 9.3 minutes, 9.2 minutes, 9.1 minutes, 9 minutes, 8.8 minutes, 8.6 minutes, 8.4 minutes, 8.2 minutes, 8 minutes, 7.8 minutes, 7.6 minutes, 7.4 minutes, 7.2 minutes, 7 minutes, 6.8 minutes, 6.6 minutes, 6.4 minutes, 6.2 minutes, 6 minutes. Specifically, it may be 3 to 10 minutes, 3.5 to 9 minutes, 4 to 8 minutes, 5 to 7 minutes, or 5 to 6 minutes. When the mixing time of the meat and salts satisfies the above range, the binding force between the meat and vegetables is improved by the salt-soluble protein contained in the meat, the water-holding capacity is improved, and thereby the shape-maintaining force can be improved even after steaming.

[0020] In the step (a-1), after the meat and salts are mixed, a stirring step can be included. By including the stirring step, the binding component containing the salt-soluble protein may be easily eluted, but the stirring step is not essential.

[0021] In the step (A) (or step (a-1)), the meat may be contained in an amount within a range selected from the group consisting of a lower limit selected from 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%, 17 wt% and an upper limit selected from 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%, 20 wt% based on the total weight of the frozen block. For example, it may be contained in an amount of 10 to 25 wt%, 12 to 24 wt%, 13 to 23 wt%, 15 to 20 wt%, 17 to 20 wt%, or 10 to 20 wt%. When the content of the meat satisfies the above range, the frozen block has excellent binding strength and maintains its form without collapsing even after being steamed, and has excellent looseness after cooking using microwave.

[0022] In the present application, the looseness refers to the degree to which the bound meat and vegetables are detached from each other. When the frozen block is placed in water and irradiated with microwaves of 2.45 GHz and 700 W for 2 minutes and then stirred, if 80 wt% or more of the meat and vegetables are detached from each other within 1 minute immediately after stirring (that is, within 1 minute after the start of stirring) based on the total weight of the frozen block containing the meat and vegetables, it can be considered that the looseness is excellent. At this time, the water contains edible water and can be water at 95°C or higher (or boiling water) at normal pressure. The stirring speed for stirring may be in the range of 85 to 90 rpm.

[0023] In the step (A) (or step (a-1)), the salts may be contained in an amount within a range selected from the group consisting of one lower limit selected from 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% based on the total weight of the frozen block and one upper limit selected from 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%, 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%, 2.5 wt%. Specifically, the salts may be contained in an amount of 1 to 5 wt%, 1.5 to 4 wt%, 1.7 to 3.5 wt%, 2 to 4 wt%, 2 to 3.5 wt%, 2 to 3 wt%, or 2.2 to 2.7 wt% based on the total weight of the frozen block. When the content of the salts satisfies the above range, there is an effect that the adhesion is excellent, the frozen block does not collapse after steaming, and the moldability is excellent.

[0024] In the step (A) (or step (a-1)), the meat and the salts are mixed at a weight ratio within a range selected from the group consisting of one lower limit selected from 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, 4.2:1, 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, 6:1 and one upper limit selected from 20:1, 19.5:1, 19:1, 18.5:1, 18:1, 17.5:1, 17:1, 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, 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, 10:1. Specifically, the meat and the salts may be mixed at a weight ratio 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 mixing weight ratio of the meat and the salts satisfies the above range, there is an effect that the binding force is excellent and the frozen block does not collapse after being steamed.

[0025] The meat may be in a form cut within a range of one lower limit selected from among 0.1 mm or more, 0.2 mm or more, 0.3 mm or more, 0.4 mm or more, 0.5 mm or more, 0.6 mm or more, 0.7 mm or more, 0.8 mm or more, 0.9 mm or more, 1 mm or more, 1.1 mm or more, 1.2 mm or more, 1.3 mm or more, 1.4 mm or more, 1.5 mm or more, 1.6 mm or more, 1.7 mm or more, 1.8 mm or more, 1.9 mm or more, 2 mm or more, 2.1 mm or more, 2.2 mm or more, 2.3 mm or more, 2.4 mm or more, 2.5 mm or more, 2.6 mm or more, 2.7 mm or more, 2.8 mm or more, 2.9 mm or more, 3 mm or more, 3.1 mm or more, 3.2 mm or more, 3.3 mm or more, 3.4 mm or more, 3.5 mm or more, 3.6 mm or more, 3.7 mm or more, 3.8 mm or more, 3.9 mm or more, 4 mm or more, 4.1 mm or more, 4.2 mm or more, 4.3 mm or more, 4.4 mm or more, 4.5 mm or more, 4.6 mm or more, 4.7 mm or more, 4.8 mm or more, 4.9 mm or more, 5 mm or more for any one or more of width, length, and height. However, this is exemplary, and the size of the vegetables (width × length × height) described above is not limited.

[0026] Alternatively, the meat may be in a form cut within a range selected by one upper limit selected from among 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, 13.6 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, 12 mm or less for any one or more of width, length, and height.

[0027] Even when the three-dimensional size (width × length × height) of the meat of the present invention is larger than that of minced meat, it has high binding properties, excellent shape retention even after steaming, and can improve the texture.

[0028] The step (A) (or step (a-1)) may include a step of additionally adding spices including garlic, ginger, pepper, herbs, or a mixture thereof. The spices are for improving the texture of the frozen block, adding flavor and / or aroma, and can improve the water retention capacity of the meat when mixed with the meat and salts, and can play a role in enabling binding in a state containing moisture when the meat and vegetables are bound. Although examples of the spices are listed as above, it is not limited thereto, and any ordinary spice used in food may be used without limitation.

[0029] The spice may be added in an amount within a range selected from the group consisting of one lower limit selected from 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%, 3.1 wt%, 3.2 wt%, 3.3 wt%, 3.4 wt%, 3.5 wt%, 3.6 wt%, 3.7 wt%, 3.8 wt%, 3.9 wt% and one upper limit selected from 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%, 4 wt% based on the total weight of the frozen block. Specifically, the spice may be added in an amount of 1 to 5 wt%, 1.1 to 4 wt%, 1.5 to 5 wt%, 2 to 5 wt%, 3 to 5 wt%, 3 to 4 wt%, 3.5 to 5 wt%, or 3.6 to 4 wt% based on the total weight of the frozen block. When the content of the spice satisfies the above range, the texture, flavor and / or aroma of the frozen block can be improved or the water retention capacity of the meat can be enhanced.

[0030] The spice may be added as it is or in a processed state. For example, the spice may be added in a pulverized form, but is not limited thereto.

[0031] The step (a-2) is a step of mixing vegetables with the first raw material formed in the step (a-1) to form a second raw material. As described above, since the first raw material contains a binding component containing salt-soluble protein, the vegetables may be bound to the meat. That is, the second raw material may include a raw material in a form in which the meat and the vegetables are bound by the binding component containing salt-soluble protein formed in the step (a-1).

[0032] In the step (A) (or step (a-2)), the vegetables are edible herbaceous cultivated plants and may include any of leafy vegetables, stem vegetables, root vegetables, fruit vegetables, and / or flower vegetables. More specifically, they may be long green onions, green onions, Chinese chives, onions, chili peppers, daikon radishes, lotus roots, carrots, burdock roots, Korean zucchinis, platycodon roots, celery, eggplants, bell peppers, mushrooms, Chinese cabbages, cabbages, water shield, spinach, or a mixture thereof. Or, it may include foods that can be manufactured using the vegetables, such as kimchi. Although the examples of the vegetables are listed as above, it is not limited thereto, and any edible vegetables or foods manufactured using vegetables may be used without limitation.

[0033] The vegetables added in the step (A) (or step (a-2)) may have any one or more of the width, length, and height of 5 mm or more. More specifically, they may be cut in a form selected from a range consisting of 5.1 mm or more, 5.2 mm or more, 5.3 mm or more, 5.4 mm or more, 5.5 mm or more, 5.6 mm or more, 5.7 mm or more, 5.8 mm or more, 5.9 mm or more, 6 mm or more, 6.1 mm or more, 6.2 mm or more, 6.3 mm or more, 6.4 mm or more, 6.5 mm or more, 6.6 mm or more, 6.7 mm or more, 6.8 mm or more, 6.9 mm or more, 7 mm or more, 7.1 mm or more, 7.2 mm or more, 7.3 mm or more, 7.4 mm or more, 7.5 mm or more, 7.6 mm or more, 7.7 mm or more, 7.8 mm or more, 7.9 mm or more, 8 mm or more, 8.1 mm or more, 8.2 mm or more, 8.3 mm or more, 8.4 mm or more, 8.5 mm or more, 8.6 mm or more, 8.7 mm or more, 8.8 mm or more, 8.9 mm or more, 9 mm or more, 9.1 mm or more, 9.2 mm or more, 9.3 mm or more, 9.4 mm or more, 9.5 mm or more, 9.6 mm or more, 9.7 mm or more, 9.8 mm or more, 9.9 mm or more, 10 mm or more as a lower limit. Generally, it is more advantageous for the size of the vegetables to be smaller for sufficient binding of the meat and vegetables. However, in the frozen block according to the present application, at least one of the width and length of the vegetables is 5 mm or more. Even if it is larger than the general size for binding, the vegetables can be sufficiently bound to the meat through the specific combination of the components of the present application, so that the formed shape before steaming can be maintained even after steaming.

[0034] Alternatively, the vegetables may be in a form cut within a range selected with an upper limit selected from among 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, 13.6 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, 12 mm or less for any one or more of width, length, and height.

[0035] For example, the vegetables may be in a form cut within a range of 5 to 15 mm, 6 to 15 mm, 7 to 15 mm, 8 to 15 mm, 9 to 15 mm, 6 to 14 mm, 7 to 14 mm, or 8 to 14 mm for any one or more of width, length, and height, but is not limited thereto.

[0036] When there are two or more types of vegetables included in the frozen block, any one or more of the width, length, and height of one or more of the two or more types of vegetables may fall within the size range, and two or more types of vegetables may satisfy the range.

[0037] In the step (a-2), the time for mixing vegetables into the first raw material may be 2 minutes or less, or may be 1.9 minutes or less, 1.8 minutes or less, 1.7 minutes or less, 1.6 minutes or less, 1.5 minutes or less. For example, it may be 1 to 2 minutes, and specifically, it may be 1.5 to 2 minutes. When the time for mixing vegetables into the first raw material satisfies the range, the adhesion between the meat and the vegetables can be improved, the moisture of the vegetables is not separated, and the physical properties of the frozen block can be improved.

[0038] In the step (a-2), after mixing vegetables with the first raw material, a step of stirring can be further included. By including the step of stirring, a binding component containing salt-soluble protein can bind vegetables and meat more evenly and rapidly.

[0039] In the step (A) (or step (a-2)), the vegetables may be contained in an amount selected from the group consisting of one lower limit selected from 60% by weight or more, 61% by weight or more, 62% by weight or more, 63% by weight or more, 64% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 68% by weight or more, 69% by weight or more, 70% by weight or more based on the total weight of the frozen block and one upper limit selected from less than 80% by weight, 79% by weight or less, 78% by weight or less, 77% by weight or less, 76% by weight or less, 75% by weight or less, 74% by weight or less, 73% by weight or less, 72% by weight or less, 71% by weight or less. Specifically, the vegetables may be contained in an amount of 60% by weight or more and less than 80% by weight, 65% by weight or more and less than 80% by weight, 67% by weight or more and less than 80% by weight, 70% by weight or more and less than 80% by weight, 60 to 79% by weight, 67 to 79% by weight, or 70 to 77% by weight based on the total weight of the frozen block. When the content of the vegetables satisfies the above range, the block form does not collapse after steaming the frozen block, and the binding force with meat can be maintained.

[0040] The step (a-3) is a step of mixing alpha starch with the second raw material formed in the step (a-2) to form a mixture. The alpha starch can play a role in further strengthening the binding force between meat and vegetables, which are the main materials of the second raw material, and can play a role in binding moisture together when binding meat and vegetables, maintaining the form of the formed product after steaming taste, or enhancing the looseness during microwave cooking for eating.

[0041] The alpha starch is a concept that includes alpha - modified (gelatinized) starch obtained by adding water and heat to starch, raising the temperature to form a starch dispersion with a high viscosity, a transparent or milky - white colloidal solution, and then dehydrating and drying it into a powder. It means a state where the regular crystalline part of the glucose chains is loosened and hydrogen bonds between glucose chains are broken, resulting in a state where the molecules become smaller or the intermolecular distance increases. Such alpha starch has a high water - retaining capacity at room temperature, a high gelatinization temperature, and can better maintain the shape of the formed product during the steaming process of the frozen block compared to other starches.

[0042] In the step (A) (or step (a - 3)), the alpha starch may include corn alpha starch, corn alpha starch, alpha rice flour, tapioca alpha starch, or a mixture thereof.

[0043] In the step (A) (or step (a - 3)), the alpha starch may be contained in a content within a range selected from the group consisting of a lower limit selected 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%, 1.8 wt% and an upper limit selected from 10 wt%, 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1.9 wt%, 1.8 wt% based on the total weight of the frozen block. Specifically, the alpha starch may be contained in a content of 0.1 to 10 wt%, 0.1 to 8 wt%, 0.5 to 7 wt%, 1 to 5 wt%, 1.5 to 2 wt%, or 1.7 to 2 wt% based on the total weight of the frozen block. When the content of the alpha starch satisfies the above range, the bonding strength can be improved, and the formed product can maintain its shape without collapsing after steaming.

[0044] In the step (A) (or step (a-3)), the meat and the alpha starch may be mixed at a weight ratio within a range selected from the group 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, 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, 10:1. Specifically, the meat and the alpha starch may be mixed at a weight ratio 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 mixing weight ratio of the meat and the alpha starch satisfies the above range, when the frozen block is put into water and irradiated with microwaves of 2.45 GHz and 700 W and then stirred, within 1 minute immediately after stirring, based on the total weight of the frozen block containing the meat and vegetables, 80% by weight or more of the meat and vegetables can be desorbed from each other and the looseness can be excellent.

[0045] In the step (a-3), the time for mixing alpha starch into the second raw material may be 2 minutes or less, or may be 1.9 minutes or less, 1.8 minutes or less, 1.7 minutes or less, 1.6 minutes or less, 1.5 minutes or less. For example, it may be 1 to 2 minutes, and specifically, it may be 1 minute 30 seconds to 2 minutes. When the time for mixing alpha starch into the second raw material satisfies the above range, the mixture produced is easy to mold, can be well separated from the molding frame, and when such a molded product is steamed, the adhesion between the meat and the vegetables may be improved and its form may not collapse.

[0046] The step (B) is a step of molding the mixture formed in the step (A) (or step (a-3)), and may include molding the mixture in various three-dimensional forms.

[0047] For example, in the step (B), the mixture may be formed into a spherical shape; a distorted spherical shape; a cylindrical shape; a polygonal prism shape such as a triangular prism shape, a quadrangular prism shape, or a pentagonal prism shape; or a block shape having a cross-section of various polygons or a circular cross-section, but is not limited thereto. That is, in the step (B), it may include the step of manufacturing a molded article in which the mixture is formed in the various three-dimensional forms described above.

[0048] Further, the mixture can include being formed using a molding frame (for example, a mold, etc.) having the various three-dimensional forms described above.

[0049] At this time, in the step (B), as the method of molding the mixture, various molding methods usually used for food molding can be used. For example, it can include the step of molding using a pressing molding method.

[0050] In the step (B), when the mixture is press-molded, for example, it can include molding using a molding machine of Cofense.

[0051] The shaped article in the step (B) has no limitation on the size after shaping. For example, when the shaped article is spherical or distorted spherical, it is the average diameter; when the shaped article is polygonal prism-shaped, it is the average length of the diagonal passing through the center of the bottom surface; when the shaped article is cylindrical, it is the average diameter of the bottom surface; or when the shaped article is block-shaped, it is the average diameter of the bottom surface or the average length of the diagonal passing through the center of the bottom surface, which can be selected from the group consisting of one lower limit selected from 30mm, 31mm, 32mm, 33mm, 34mm, 35mm, 36mm, 37mm, 38mm, 39mm, 40mm, 41mm, 42mm, 43mm, 44mm, 45mm, 46mm, 47mm, 48mm, 49mm, 50mm, 51mm, 52mm, 53mm, 54mm, 55mm and one upper limit selected from 100mm, 95mm, 90mm, 85mm, 80mm, 75mm, 70mm, 69mm, 68mm, 67mm, 66mm, 65mm, 64mm, 63mm, 62mm, 61mm, 60mm, 59mm, 58mm, 57mm, 56mm, 55mm.

[0052] Also, when the shaped article is spherical or distorted spherical, it is the average diameter; or when the shaped article is polygonal prism-shaped, cylindrical, or block-shaped, the average height can be selected from the group consisting of one lower limit selected from 10mm, 11mm, 12mm, 13mm, 14mm, 15mm and one upper limit selected from 50mm, 45mm, 40mm, 35mm, 30mm, 25mm, 20mm, 19mm, 18mm, 17mm, 16mm, 15mm, but it is not limited thereto.

[0053] The step (C) is a step of steaming the shaped article formed in the step (B). In the step (C), by passing through the step of steaming the shaped article, the binding force of the shaped article is further enhanced and the shape maintaining force is increased, and it can also play a role in improving the texture and flavor of the frozen block and the frozen food using the same.

[0054] The (C) stage may include a steaming step such that the central temperature of the molded article becomes 70°C or higher. More specifically, the central temperature of the molded article is 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, 72.1°C or higher, 72.2°C or higher, 72.3°C or higher, 72.4°C or higher, 72.5°C or higher, 72.6°C or higher, 72.7°C or higher, 72.8°C or higher, 72.9°C or higher, 73°C or higher, 73.1°C or higher, 73.2°C or higher, 73.3°C or higher, 73.4°C or higher, 73.5°C or higher, 73.6°C or higher, 73.7°C or higher, 73.8°C or higher, 73.9°C or higher, 74°C or higher, 74.1°C or higher, 74.2°C or higher, 74.3°C or higher, 74.4°C or higher, 74.5°C or higher, 74.6°C or higher, 74.7°C or higher, 74.8°C or higher, 74.9°C or higher, 75°C or higher, and is selected from one of the lower limits and 85°C or lower, 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°C or lower, 82.4°C or lower, 82.3°C or lower, 82.2°C or lower, 82.1°C or lower, 82°C or lower, 81.9°C or lower, 81.8°C or lower, 81.7°C or lower, 81.6°C or lower, 81.5°C or lower, 81.4°C or lower, 81.3°C or lower, 81.2°C or lower, 81.1°C or lower, 81°C or lower, 80.9°C or lower, 80.8°C or lower, 80.7°C or lower, 80.6°C or lower, 80.5°C or lower, 80.4°C or lower, 80.3°C or lower, 80.2°C or lower, 80.1°C or lower, 80°C or lower, 79.9°C or lower, 79.8°C or lower, 79.7°C or lower, 79.6°C or lower, 79.5°C or lower, 79.4°C or lower, 79.3°C or lower, 79.2°C or lower, 79.1°C or lower, 79°C or lower, 78.9°C or lower, 78.8°C or lower, 78.7°C or lower, 78.6°C or lower, 78.5°C or lower, 78.4°C or lower, 78.It can include a steaming step that satisfies a temperature range selected from the group consisting of one upper limit selected from among 3°C or lower, 78.2°C or lower, 78.1°C or lower, and 78°C or lower. For example, it can include a steaming step such that the central temperature of the formed product becomes 70 to 85°C, 71 to 84°C, 72 to 83°C, 73 to 82°C, 74 to 81°C, or 75 to 80°C.

[0055] The central temperature means the temperature inside the formed product. The inside of the formed product means the inner part surrounded by the outer surface where the formed product contacts the air. The central temperature of the formed product may mean the temperature of a part inside the formed product, or may mean the calculated average of the temperatures of parts inside the formed product. The central temperature of the formed product can usually be measured using a commonly used cooking thermometer, but is not limited thereto.

[0056] In order to satisfy the central temperature of the formed product as described above, for example, in step (C), the formed product may be steamed at a temperature in the range selected from the group consisting of one lower limit selected from among 90°C, 91°C, 92°C, 93°C, 94°C, 95°C and one upper limit selected from among 100°C, 99°C, 98°C, 97°C, 96°C, 95°C. Also, step (C) may include a step in which the formed product is steamed at a temperature in the range selected from the group consisting of one lower limit selected from among 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 and one upper limit selected from among 5 minutes, 4.9 minutes, 4.8 minutes, 4.7 minutes, 4.6 minutes, 4.5 minutes, 4.3 minutes, 4.2 minutes, 4.1 minutes, 4 minutes.

[0057] Specifically, it may include a step of steaming the formed product at a temperature of 95 to 99°C for 3 to 5 minutes. When the temperature and / or time of the steaming step satisfy the above range, the formed product may have excellent shape retention force after steaming and the raw materials such as meats and vegetables may not collapse after steaming.

[0058] In the step (C), as long as the method of steaming the formed product can meet the temperature and / or time conditions, the method of steaming ordinary food can be used. For example, the formed product can be steamed by a method such as placing it in a steam box, but it is not limited thereto.

[0059] The step (D) is a step of freezing the formed product steamed in the step (C) to form a frozen block, and may include a step of freezing the steamed formed product at a temperature of -50 to -30°C.

[0060] The step (D) freezes the formed product at a temperature within a range selected from the group consisting of one lower limit selected 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, -8°C or higher and one upper limit selected from -5°C or lower, -5.1°C or lower, -5.2°C or lower, -5.3°C or lower, -5.4°C or lower, -5.5°C or lower, -5.6°C or lower, -5.7°C or lower, -5.8°C or lower, -5.9°C or lower, -6°C or lower, -6.1°C or lower, -6.2°C or lower, -6.3°C or lower, -6.4°C or lower, -6.5°C or lower, -6.6°C or lower, -6.7°C or lower, -6.8°C or lower, -6.9°C or lower, -7°C or lower. For example, it may freeze the formed product so that the central temperature of the steamed formed product is -10 to -5°C, -9 to -6°C, or -8 to -7°C.

[0061] The freezing step may be used without limitation as long as it is a normal method capable of freezing food. For example, it may include a method of freezing by a forced-air freezing method, an alcohol deposition freezing method, a liquid nitrogen deposition freezing method, or a combination of multiple such methods, but it is not limited thereto.

[0062] As described above, the vegetables contained in the frozen block and frozen are superior in texture to freeze-dried vegetables, and can be manufactured by simple freezing alone without a drying process, so the process is also simple, and there is an excellent effect in terms of processing cost.

[0063] There is no limit to the size of the frozen block formed in the step (D). For example, when the frozen block is spherical or distorted spherical, the average diameter; when the frozen block is polygonal prism-shaped, the average length of the diagonal passing through the center of the bottom surface; when the frozen block is cylindrical, the average diameter of the bottom surface; or when the frozen block is block-shaped, the average diameter of the bottom surface or the average length of the diagonal passing through the center of the bottom surface can have a range selected from the group consisting of one lower limit selected from 30mm, 31mm, 32mm, 33mm, 34mm, 35mm, 36mm, 37mm, 38mm, 39mm, 40mm, 41mm, 42mm, 43mm, 44mm, 45mm, 46mm, 47mm, 48mm, 49mm, 50mm, 51mm, 52mm, 53mm, 54mm, 55mm and one upper limit selected from 100mm, 95mm, 90mm, 85mm, 80mm, 75mm, 70mm, 69mm, 68mm, 67mm, 66mm, 65mm, 64mm, 63mm, 62mm, 61mm, 60mm, 59mm, 58mm, 57mm, 56mm, 55mm.

[0064] Also, when the frozen block is spherical or distorted spherical, the average diameter; or when the frozen block is polygonal prism-shaped, cylindrical, or block-shaped, the average height can have a range selected from the group consisting of one lower limit selected from 10mm, 11mm, 12mm, 13mm, 14mm, 15mm and one upper limit selected from 50mm, 45mm, 40mm, 35mm, 30mm, 25mm, 20mm, 19mm, 18mm, 17mm, 16mm, 15mm, but is not limited thereto.

[0065] The method can further include a step of packaging the frozen block after the step (D).

[0066] Frozen block In addition, another aspect of the present application is a frozen block containing meat, salts, vegetables, and alpha starch, in which the meat and vegetables are bound together. When the frozen block is placed in water and irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and then stirred, within 1 minute immediately after stirring, 80% by weight or more of the meat and vegetables are desorbed from each other based on the total weight of the frozen block containing the meat and vegetables. A frozen block can be provided.

[0067] The meaning that the meat and vegetables are bound together may mean a form in which the meat and vegetables are joined together into one piece by a binding component containing the salt-soluble protein described above.

[0068] The meaning that the meat and vegetables are desorbed may mean that the meat and vegetables bound by the binding component containing the salt-soluble protein described above are separated from each other. For example, based on the total weight of the frozen block containing the meat and vegetables, 80% by weight or more, 81% by weight or more, 82% by weight or more, 83% by weight or more, 84% by weight or more, 85% by weight or more, 86% by weight or more, 87% by weight or more, 88% by weight or more, 89% by weight or more, 90% by weight or more, 91% by weight or more, 92% by weight or more, 93% by weight or more, 94% by weight or more, 95% by weight or more, 96% by weight or more, 97% by weight or more, 98% by weight or more, 99% by weight or more, or 100% by weight of the meat and vegetables are desorbed from each other.

[0069] More specifically, when the frozen block is spherical or distorted spherical, it is the average diameter; when the frozen block is polygonal prism-shaped, it is the average length of the diagonal passing through the center of the bottom surface; when the frozen block is cylindrical, it is the average diameter of the bottom surface; and when the frozen block is block-shaped, it is any one of the average diameter of the bottom surface or the average length of the diagonal passing through the center of the bottom surface, and is in the range selected from the group consisting of one lower limit 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, 52 mm, 53 mm, 54 mm, 55 mm and one 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, 55 mm. When the frozen block is polygonal prism-shaped, cylindrical, or block-shaped, the average height is in the range selected from the group consisting of one lower limit selected from 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, 15 mm and one 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, 15 mm. When one frozen block is added to 100 to 400 g of water at 95°C or higher and then irradiated with microwaves at 2.45 GHz and 700 W for 2 minutes and then stirred at a stirring speed of 85 to 90 rpm, within 1 minute after the start of stirring (that is, within 1 minute after the start of stirring), based on the total weight of the frozen block containing the meat and vegetables, 80% by weight or more, 81% by weight or more, 82% by weight or more, 83% by weight or more, 84% by weight or more, 85% by weight or more, 86% by weight or more, 87% by weight or more, 88% by weight or more, 89% by weight or more, 90% by weight or more, 91% by weight or more, 92% by weight or more, 93% by weight or more, 94% by weight or more, 95% by weight or more, 96% by weight or more, 97% by weight or more, 98% by weight or more, 99% by weight or more, or 100% by weight of the meat and vegetables may be desorbed from each other.

[0070] The step of irradiating the microwave may use a microwave oven or the like.

[0071] The water may include potable water and may be water at 95°C or higher (or boiling water) at normal pressure.

[0072] Also, the stirring speed for stirring may include stirring within a range of 85 to 90 rpm, 85 to 89 rpm, 85 to 88 rpm, 85 to 87 rpm, or 86 to 90 rpm.

[0073] That is, under the above conditions, it can be loosened to a level where it is possible to eat the frozen block within the frozen food containing the frozen block (that is, 80% by weight or more of the meat and vegetables is detached from each other based on the total weight of the frozen block containing the meat and vegetables), and can be quickly provided to consumers.

[0074] The frozen block may be manufactured by the method for manufacturing the frozen block described above.

[0075] Regarding the meat, salts, vegetables, and alpha starch, the contents described above for the meat, salts, vegetables, and alpha starch may be equally applicable.

[0076] The meat may be contained at a content of 10 to 25% by weight based on the total weight of the frozen block.

[0077] The meat may be cut into a size where any one or more of the width, length, and height is 0.1 mm to 15 mm.

[0078] The vegetables may be contained at a content of 60% by weight or more and less than 80% by weight based on the total weight of the frozen block.

[0079] The vegetables may be cut into a size where any one or more of the width, length, and height is 5 mm to 15 mm.

[0080] The meat and the salts may be mixed at a weight ratio of 2:1 to 20:1.

[0081] The meat and the alpha starch may be mixed at a weight ratio of 1:1 to 25:1.

[0082] The alpha starch may include at least one selected from the group consisting of corn alpha starch, corn alpha starch, alpha rice flour, tapioca alpha starch, and mixtures thereof.

[0083] The frozen block is a food that can be frozen and distributed, and has the effect of being stored without its form collapsing even during long-term frozen distribution and / or storage. Furthermore, the frozen block can be eaten after being irradiated with microwaves of 2.45 GHz and 700 W, and even after being cooked by irradiating with microwaves as described above, it is excellent in its flavor and / or aroma, texture, and / or sensory quality.

[0084] Frozen food containing a frozen block Another aspect of the present application provides a frozen food containing a frozen block, the frozen block including meat, salts, vegetables, and alpha starch, the meat and the vegetables being bound to each other, and when the frozen block is placed in water and irradiated with microwaves of 2.45 GHz and 700 W for 2 minutes and then stirred, within 1 minute immediately after stirring, 80% by weight or more of the meat and the vegetables are detached from each other based on the total weight of the frozen block containing the meat and the vegetables.

[0085] Regarding the frozen block, meat, salts, vegetables, alpha starch, water, microwaves, stirring, and detachment, the content regarding the frozen block, meat, salts, vegetables, alpha starch, water, microwaves, stirring, and detachment described above may be applied identically.

[0086] The frozen food is manufactured by freezing edible food and subjecting it to frozen distribution and processing, and can be meant to be edible after being cooked using the microwave described above.

[0087] The frozen food may further include a frozen sauce in addition to the frozen block.

[0088] The frozen sauce is for enhancing the taste, flavor, sweetness, sourness, and / or aroma of the frozen food in addition to the frozen block. The frozen sauce may mean a sauce and / or seasoning in a form packaged in a pouch or pack and put in, and may be included in a separately packaged form without being mixed with the frozen block in the frozen food.

[0089] The frozen sauce may generally be used without limitation as long as it is a sauce and / or seasoning used for food. For example, it may include a beef shank bone sauce, a Yukke Jang sauce, a miso sauce, a Kochujang sauce, an anchovy stock sauce, or a mixture thereof.

[0090] The frozen sauce may be in a liquid form (frozen liquid sauce), a solid form (frozen solid sauce), or a powder form (frozen powder sauce), but is not limited thereto.

[0091] The frozen sauce may be manufactured by freezing it after packaging the sauce and / or seasoning. At this time, the freezing method can generally be used without limitation as a method used for freezing food. Or, the same freezing method as that of the frozen block described above can also be applied.

[0092] The frozen food may further include a frozen solid. The frozen solid is the main ingredient of the frozen food and may include a substance that serves as a criterion for classifying the type of the frozen food.

[0093] The frozen solid may be included in the frozen food in a form that is separately packaged without being mixed with the frozen block. That is, the frozen food may include the frozen block, the frozen sauce, and the frozen solid in a form that is independently packaged.

[0094] The frozen solid may be a raw material solid including meats, fish, seafood, seaweeds, grains, and / or vegetables, etc. It may include processed solids such as steamed buns (dumplings), mochi, steaks, simmered in soy sauce, chicken, wakame, tofu, pork, bibimbap, champon rice, squid bowl, pulgogi bowl, extra spicy chicken bowl, pork bowl, bean sprout mixed rice, dried cod soup, wakame soup, yukke jeon, kimchi jigae, beef shank bone gomtang soup, cold soaked soup, chicken gomtang soup, outer cabbage leaf soup, miso soup, and / or army stew, etc., but is not limited thereto. Also, the method for manufacturing the processed solid may be manufactured by a generally known manufacturing method of the corresponding processed solid. Here, in addition to the raw materials described above, sugars, salts, spices, seasonings, flavor enhancers, additives, or mixtures thereof, etc. may be further included in the manufacturing.

[0095] The frozen solid may be manufactured by freezing the raw materials and / or processed solids after packaging. At this time, the freezing method can generally be used without limitation the methods used for freezing foods. Or the same freezing method as that of the frozen block described above can also be applied.

[0096] The water includes edible water, and may be water at normal temperature (10 to 30 °C) under normal pressure, or water at 95 °C or higher (or boiling water) under normal pressure.

[0097] Frozen Food for Microwave Cooking In addition, another aspect of the present application provides a frozen food containing a frozen block in a predetermined container. The frozen block includes meat, salts, vegetables, and alpha starch. The meat and vegetables are bound to each other, and the frozen food is cooked in the container by adding water and using microwaves.

[0098] The frozen food may further include a frozen sauce in addition to the frozen block.

[0099] The frozen food may further include a frozen solid. The frozen solid is the main material of the frozen food and may include a substance that serves as a criterion for classifying the type of the frozen food.

[0100] Regarding the meat, salts, vegetables, alpha starch, frozen block, frozen sauce, frozen solid, water, and microwaves, the content described above for the meat, salts, vegetables, alpha starch, frozen block, frozen sauce, frozen solid, water, and microwaves may be equally applicable.

[0101] The container is for accommodating the frozen block, frozen sauce, and / or frozen solid. The container may be used without limitation as long as it has a size for accommodating the frozen block, frozen sauce, and / or frozen solid.

[0102] The container is made of a material that allows cooking by microwaves, that is, a material that must allow microwaves to pass through to reach the frozen block, frozen sauce, and / or frozen solid inside the container, and that must also have heat resistance due to temperature rise and prevent deformation or decomposition of the container. Further, the container may be made of a material that can accommodate normal-temperature water or water at 80°C or higher in the container when cooking the frozen food.

[0103] The container may further include a lid and / or a cover for sealing, closing, and / or packaging the contents contained in the container.

[0104] Further, the container may have a predetermined shape and may be used without limitation as long as it is a shape for accommodating the frozen block, frozen source, and / or frozen solid. For example, the container may mean a cup-shaped or bowl-shaped container having a bottom surface that is circular, oval, or polygonal.

[0105] The frozen food for microwave cooking is produced by freezing edible food so that it can be frozen and distributed, and can be eaten after being cooked using the microwave as described above.

[0106] The frozen food for microwave cooking may be manufactured including the step of putting the frozen block, frozen source, and frozen solid into the container and packaging them. It is not limited to the order of putting them into the container, and may mean the step of putting and packaging the frozen block, frozen source, and frozen solid that are individually packaged as described above.

[0107] The term "for microwave cooking" means that the frozen food can be cooked using microwaves. For example, microwave cooking is possible using a microwave cooking device such as a microwave oven or a microwave range.

[0108] The frozen food for microwave cooking may mean that when water is put into the container and cooked using a microwave cooking device, such as a microwave range, the bound parts of the vegetables and meats in the frozen block are easily detached from each other, making it easier to eat.

[0109] The water includes edible water and may be water at normal temperature (10 to 30 °C) under normal pressure, or may be water at 80 °C or higher under normal pressure, water at 95 °C or higher under normal pressure, or boiling water.

[0110] The microwave may have an output of 2.45 GHz and 700 to 1,000 W.

[0111] Cooking using the microwave may be carried out by putting water at 95°C or higher and cooking for 3.5 to 4 minutes when using a microwave of 2.45 GHz and 700 W, or by putting water at 80°C or higher and cooking for 3 to 3.5 minutes when using a microwave of 2.45 GHz and 1,000 W, or by putting water at 20°C or lower and cooking for 5 to 5.5 minutes when using a microwave of 2.45 GHz and 700 W, or by putting water at 20°C or lower and cooking for 4 to 4.5 minutes when using a microwave of 2.45 GHz and 1,000 W. The cooking time can be adjusted according to the temperature of the added water and / or the output of the microwave.

[0112] According to the cooking method using the microwave described above, when the frozen food for microwave cooking is, for example, cooked for 2 minutes in a microwave oven of 2.45 GHz and 700 W with water filled up to the liquid level line displayed inside the container and then stirred, 80% by weight or more of the meat and vegetables in the frozen block are detached from each other within 1 minute immediately after stirring, based on the total weight of the frozen block containing the meat and vegetables.

[0113] When a consumer eats the frozen food, it can be switched to a state where it can be cooked and eaten very quickly, and there is an advantage that a meal with high preference can be provided to consumers in modern society where simple meals are required.

Advantages of the Invention

[0114] According to the method for manufacturing the frozen block of the present application, the binding force of raw materials (especially meat and vegetables) is increased by salt-soluble proteins formed through meat and salts, etc., so that the molded product does not collapse and maintains its form even after steaming.

[0115] In addition, the frozen block has a characteristic that it easily loosens after cooking using a microwave for eating (excellent looseness). This not only provides an excellent texture to consumers after the frozen food containing the same is cooked, but also has an effect of providing an aesthetic feeling.

[0116] Furthermore, when the frozen food containing the frozen block or the frozen food for microwave cooking reaches the consumer, it can be quickly cooked, so there is also an advantage that it has a high preference among consumers who enjoy simple meals.

Brief Description of the Drawings

[0117]

Figure 1

Figure 2

Mode for Carrying Out the Invention

[0118] Hereinafter, the present application will be described in detail with reference to examples.

[0119] However, the following examples are specific examples of the present application, and the content of the present application is not limited by the following examples.

[0120] <Production Example - Frozen Block> 1) Mix the raw materials in the composition and blending order as shown in Table 1 below, 2) After applying a mold with a diameter of 57 mm and a height of 15 mm by utilizing a molding machine of Cofense and pressing and molding, 3) Steam-cook at 95°C for 4 minutes to maintain the central temperature at 70°C, 4) Then, pass through at -30°C for 30 to 40 minutes using a forced-air freezing period to freeze and produce a frozen block having a circular cross-section with a diameter of 57 to 65 mm and a height of 15 to 20 mm.

[0121]

Table 1

[0122] <Experimental Example 1>: Measurement of the form retention force and looseness after steam-cooking Using 10 frozen blocks produced in Production Examples 1 to 5 as samples, the ratio (number confirmation) of the samples that collapsed after steaming in step 3) of the above Examples and Comparative Examples was visually confirmed, and the results are shown in Table 2 below.

[0123] Also, after adding one frozen block each of Production Examples 1 to 5 to 300 g of boiling water (95°C or higher at normal pressure), irradiating with microwaves of 2.45 GHz and 700 W for 2 minutes, stirring at a stirring speed of 85 to 90 rpm for 2 minutes, the time (loosening time) when 90% by weight of meat and vegetables is desorbed (loosened) based on the total weight of the frozen block was measured and shown in Table 2 below, and the photograph thereof is shown in Figure 1.

[0124]

Table 2

[0125] According to Table 2 above, in the case of Production Example 3 where the content of pork (meat) is less than 15% by weight, it was confirmed that the combination easily loosened after microwave irradiation, but it was shown that the shape-maintaining force was insufficient as collapse was observed in the steaming stage, and it was confirmed that the frozen block of the present application requires the content of pork (meat) to be 15% by weight or more based on the total weight of the frozen block. Also, even when the content of pork (meat) is about 15% by weight, in the case of Production Example 5 where the content of vegetables exceeds 80% by weight, it was confirmed that the content of vegetables must be less than 80% by weight based on the total weight of the frozen block as collapse was observed in more than 55% of the samples after steaming.

[0126] On the other hand, in the case of Production Example 4 where the mixing weight ratio of salts is relatively small compared to pork (meat), no collapse was observed in the steaming stage, but it was observed that it did not loosen even when stirred for 2 minutes after irradiating with microwaves for 2 minutes. On the other hand, in the cases of Production Examples 1 and 2, it was confirmed that all the frozen blocks were completely loosened in about 31.7 seconds and about 23.3 seconds respectively.

[0127] <Experimental Example 2>: Measurement of the form retention force and looseness by starch After producing frozen blocks in the composition and blending order as shown in Table 3 below, the results of observing the form retention force and looseness according to the type and content of alpha starch in the same manner as in Experimental Example 1 are shown in Table 4 and Figure 2 below.

[0128]

Table 3

Table 4

[0129] According to Table 3 and Table 4 above, it can be confirmed that in Production Example 7 where no alpha starch is used, collapse is observed after steaming. According to Production Examples 4, 6, 8, and 9, it can be confirmed that the looseness is at a similar level when the alpha starch content is in the range of 0.1 to 10% by weight.

[0130] On the other hand, in the case of Production Example 11 using a modified starch that is not alpha starch, although there is no collapse after steaming, sticky physical properties are shown and problems may occur during the forming process. It can also be confirmed that the frozen block does not loosen even when stirred after irradiating with microwaves for 2 minutes.

[0131] <Production Example 12 - Frozen Food> The produced frozen blocks, frozen sauces packed in pouches and frozen, and frozen solids (e.g., dumplings) were put into a predetermined container and packaged to produce an integrated frozen food.

[0132] The frozen food of Production Example 12 is a frozen food for microwave irradiation, and it is indicated on the label of the frozen food that it is for microwave cooking. After microwave cooking, the frozen block is released from binding and the vegetables and meats inside the frozen block become loose.

[0133] More specifically, the cooking of the frozen food can be guided by a cooking method such as putting boiling water (water at 95°C or higher) into a container, irradiating with 700 W of microwave for 3 minutes and 30 seconds, and then stirring without applying force, or putting boiling water (water at 95°C or higher) into a container, irradiating with 1000 W of microwave for 3 minutes, and then stirring without applying force, or putting cold water (water at 20°C or lower) into a container, irradiating with 700 W of microwave for 5 minutes and 30 seconds, and then stirring, or putting cold water (water at 20°C or lower) into a container, irradiating with 1000 W of microwave for 4 minutes and 30 seconds, and then stirring.

Claims

1. (A) mixing meat, salts, vegetables, and alpha starch; (B) shaping the mixture; (C) steaming the shaped product; and (D) freezing the steamed shaped product; comprising wherein step (A) (a-1) forming a first raw material by mixing meat and salts to form a binding component containing salt-soluble protein; (a-2) forming a second raw material by mixing vegetables with the first raw material; and (a-3) mixing alpha starch with the second raw material; comprising A method for manufacturing a frozen block, wherein in step (A), the meat is contained at a content of 15 to 25% by weight based on the total weight of the frozen block, When the frozen block is put into water and irradiated with microwaves of 2.45 GHz and 700 W for 2 minutes and then stirred, 80% by weight or more of the meat and vegetables is desorbed from each other within 1 minute after the start of stirring, based on the total weight of the frozen block containing the meat and vegetables.

2. The method for manufacturing a frozen block according to claim 1, wherein in step (A), the vegetables are contained at a content of 60% by weight or more and less than 80% by weight based on the total weight of the frozen block.

3. The method for manufacturing a frozen block according to claim 1, wherein in step (A), the vegetables include being cut into a size where any one or more of the width, length, and height is 5 mm to 15 mm.

4. The method for manufacturing a frozen block according to claim 1, wherein in step (A), the meat and the salts are mixed at a weight ratio of 2:1 to 20:

1.

5. The method for manufacturing a frozen block according to claim 1, wherein in step (A), the meat and the alpha starch are mixed at a weight ratio of 1:1 to 25:

1.

6. The method for manufacturing a frozen block according to claim 1, wherein in step (A), the alpha starch includes at least one selected from the group consisting of corn alpha starch, corn alpha starch, alpha rice flour, tapioca alpha starch, and mixtures thereof.

7. A frozen block containing meat, salts, vegetables, and alpha starch, wherein the meat and the vegetables are bound to each other, and the meat is contained at a content of 15 to 25% by weight based on the total weight of the frozen block. The vegetables are included in an amount of 60 to 80% by weight based on the total weight of the frozen block. When 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% by weight or more of the meat and vegetables are desorbed from each other within 1 minute after the start of stirring, based on the total weight of the frozen block containing the meat and vegetables. A frozen block. **Claim 8** The frozen block according to claim 7, wherein the vegetables include those cut into a size such that any one or more of the width, length, and height is 5 mm to 15 mm. **Claim 9** The frozen block according to claim 7, wherein the meat and the salts are mixed at a weight ratio of 2:1 to 20:

1. **Claim 10** The frozen block according to claim 7, wherein the meat and the alpha starch are mixed at a weight ratio of 1:1 to 25:

1. **Claim 11** The frozen block according to claim 7, wherein the alpha starch includes at least one selected from the group consisting of corn alpha starch, corn alpha starch, alpha rice flour, tapioca alpha starch, and mixtures thereof. **Claim 12** Including a frozen block, The frozen block includes meat, salts, vegetables, and alpha starch, and the meat and vegetables are bound to each other. The meat is included in an amount of 15 to 25% by weight based on the total weight of the frozen block. The vegetables are included in an amount of 60 to 80% by weight based on the total weight of the frozen block. When 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% by weight or more of the meat and vegetables are desorbed from each other within 1 minute after the start of stirring, based on the total weight of the frozen block containing the meat and vegetables. A frozen food. **Claim 13** The frozen food according to claim 12, wherein the frozen block is the frozen block according to any one of claims 7 to 11. **Claim 14** The frozen food according to claim 12, further including a frozen sauce. **Claim 15** The frozen sauce according to claim 14, including at least one selected from the group consisting of beef shank bone sauce, yukke jang sauce, miso sauce, gochujang sauce, sardine stock sauce, and mixtures thereof.

16. The frozen food according to claim 12, further comprising frozen solids.

17. The frozen solids include at least one raw material selected from the group consisting of meats, fish, seafood, seaweeds, grains, and vegetables; and at least one processed solid selected from the group consisting of steamed buns (dumplings), rice cakes, steaks, soy-simmered dishes, chicken, wakame, tofu, pork, bibimbap, champon rice, squid bowl, pulgogi bowl, spicy chicken bowl, pork bowl, mung bean sprout mixed rice, dried cod soup, wakame soup, yukke jeon, kimchi jjigae, beef shank bone gomtang soup, cold soaked soup, chicken gomtang soup, outer leaf of Chinese cabbage soup, miso soup, and army stew. The frozen food according to claim 16 includes at least one selected therefrom.

18. In a frozen food containing a frozen block in a predetermined container, the frozen block contains meats, salts, vegetables, and alpha starch, and the meats and vegetables are bound to each other. The meats are contained at a content of 15 to 25% by weight based on the total weight of the frozen block. The vegetables are contained at a content of 60 to 80% by weight based on the total weight of the frozen block. The frozen food is a frozen food for microwave cooking, which is cooked in the container with water using microwaves.

19. The frozen food for microwave cooking according to claim 18, wherein the water contains at least one selected from water at 10 to 30°C under normal pressure and water at 80°C or higher under normal pressure.

20. The frozen food for microwave cooking according to claim 18, wherein the microwaves include microwaves with a frequency of 2.45 GHz and an output of 700 to 1,000 W.

21. The frozen food for microwave cooking according to claim 18, further comprising a frozen sauce.

22. The frozen food for microwave cooking according to claim 18, further comprising frozen solids.

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