Method for producing frozen distributed food having improved distribution stability

Abstract

The present application relates to a method for producing frozen distributed food having excellent preservation stability, the method comprising the steps of: spraying liquid nitrogen and a sauce while rotating and tumbling a surface-frozen raw food material, thereby coating the raw food material with the sauce; and spraying a coating solution comprising liquid nitrogen and a protein onto the sauce-coated raw food material, thereby coating the raw food material with a glaze.

Description

Method for manufacturing frozen food with improved distribution stability

[0001] The present application relates to a method for manufacturing frozen food with improved distribution stability.

[0002]

[0003] Typically, frozen processed foods are manufactured by freezing the cooked product itself or mixing the raw ingredients with a sauce or broth, sterilizing them, and then freezing them. This process leaves frozen processed foods on the domestic market with limited flavor and texture. While rapid freezing attempts to minimize tissue destruction and drip (a state of moisture separation within cells) during the freezing process, maintaining freshness remains a challenge.

[0004] In order to minimize the size of ice particles and the amount of drip leakage within the cell tissue in the ice crystal state, there is a method of freezing at an ultra-low temperature of -60 degrees Celsius or lower. However, there is a problem that it cannot be applied to the manufacturing of processed foods in the food industry because mass production is difficult due to high utility costs.

[0005] Although some of these difficulties can be overcome by using liquid nitrogen to spray freeze coat the source, there are still many difficulties in mass production, such as the risk of deformation of the original material due to rotational tumbling and the risk of thawing due to low freezing stability of the ultra-low temperature frozen original material.

[0006]

[0007] The present inventors completed the present application by confirming that surface-frozen and glazed food raw materials exhibit excellent texture, appearance quality, improved yield, and freeze-thaw stability.

[0008]

[0009] One purpose of the present application is to provide a manufacturing method with improved freeze-thaw stability of frozen food raw materials included in frozen distribution foods.

[0010] Another object of the present application is to provide a method for producing a frozen food product having improved appearance, texture, frozen distribution stability, and cooking convenience.

[0011]

[0012] By using the method for manufacturing frozen food raw materials included in the frozen distribution food provided in this application, the yield and appearance quality of the raw materials can be improved, and frozen distribution food with excellent distribution stability can be provided, so that it can be widely used in the development of food with increased convenience.

[0013]

[0014] Figure 1 compares the appearance quality after the rotary tumbling process of the examples and comparative examples according to the raw material pre-surface freezing treatment of the present application.

[0015] Figure 2 is a graph showing the change in surface temperature under room temperature conditions of Examples 1 to 3 and Comparative Examples 1 and 2 according to the original glazing treatment of the present application.

[0016] Figure 3 is a graph showing the change in surface temperature under refrigeration temperature conditions of Examples 1 to 3 and Comparative Examples 1 and 2 according to the original glazing treatment of the present application.

[0017] Figure 4 is a graph showing the change in thawing rate under room temperature conditions of Examples 1 to 3 and Comparative Examples 1 and 2 according to the original glazing treatment of the present application.

[0018] Figure 5 is a graph showing the change in thawing rate under refrigeration temperature conditions of Examples 1 to 3 and Comparative Examples 1 and 2 according to the raw material glazing treatment of the present application.

[0019] Figure 6 compares the changes in appearance quality of Examples 1 to 3 and Comparative Examples 1 and 2 according to the original glazing treatment of the present application.

[0020]

[0021] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. In other words, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the scope of this application is not limited by the specific descriptions described below.

[0022]

[0023] One aspect of the present application provides a method for producing a frozen food raw material included in a frozen distribution food, comprising the steps of heating a food raw material with steam; and cooling the steam-heated food raw material and surface freezing it with liquid nitrogen.

[0024]

[0025] In this application, “raw food” includes food before it is fully cooked, and may include, but is not limited to, meat, fish, vegetables, tofu, wild vegetables, and fish.

[0026] In addition, in this application, “frozen distribution food” refers to food that is maintained in a frozen state during the storage and distribution process, and may include, but is not limited to, foods such as soups, stews, stews, rice soups, hot pots, and steamed dishes. Any food that can be distributed in a frozen state may be included here.

[0027] Additionally, in the present application, “sauce” means a thick liquid that is used to enhance the taste of food, and can correspond to any thing known as a sauce in the art.

[0028] The frozen distribution food including the frozen food raw material manufactured according to the method for manufacturing the frozen food raw material included in the frozen distribution food of the present application has a technical feature in that it can provide a frozen distribution food having improved thawing and cooking convenience, appearance, and texture quality compared to conventional frozen distribution food.

[0029]

[0030] Hereinafter, each step of this application is described in detail.

[0031]

[0032] The step of heating the food raw material with steam refers to a process of heating the food using steam. The method for producing a frozen food raw material included in the frozen distribution food of the present application includes a step of heating the food raw material with steam before cooling, thereby controlling bacteria in advance, and thus producing a frozen distribution food with improved yield, appearance quality, and microbial stability compared to conventional frozen distribution foods.

[0033] The step of heating with steam may be performed at a temperature of 70 to 110° C., and more specifically, may be performed at a temperature in a range consisting of a lower limit selected from 70° C., 71° C., 72° C., 73° C., 74° C., 75° C., 76° C., 77° C., 78° C., 79° C., and 80° C. and / or an upper limit selected from 105° C., 106° C., 107° C., 108° C., 109° C., and 110° C., and even more specifically, may be performed at a temperature of 80 to 105° C.

[0034] Specifically, the steam heating may be performed for 0.5 to 60 minutes, specifically for 1 to 55 minutes, 1 to 50 minutes, 1 to 50 minutes, 1 to 45 minutes, more specifically for 1 to 40 minutes, 1 to 35 minutes, 1 to 30 minutes, even more specifically for 1 to 25 minutes, 1 to 20 minutes, 1 to 16 minutes, 1 to 12 minutes, and most specifically for 1 to 10 minutes.

[0035]

[0036] Next, the step of cooling the food raw material and freezing its surface with liquid nitrogen refers to the step of spraying liquid nitrogen to freeze the surface of the raw material after rapidly cooling the steam-heated food raw material and before spraying the sauce. The method for producing a frozen food raw material included in the frozen distribution food of the present application includes the step of rapidly cooling the food raw material and freezing its surface after steam heating, thereby suppressing the formation of ice crystals formed during the freezing process by cooling the food, maintaining the quality of the food, and producing a frozen distribution food with improved appearance quality. In addition, since cell tissue can be frozen in a shorter period of time, the original texture of the raw material can be maintained, thereby achieving an effect of improving the sensory quality. In addition, by spraying liquid nitrogen on the surface of the cooled raw material to freeze the surface before coating the sauce, damage and deformation of the raw material can be reduced during rotary tumbling in the subsequent sauce coating step, thereby improving the yield and appearance quality. The greater the degree of cell damage in the food raw material, the more moisture leaks out from within the raw material, which can affect the hardness and texture of the raw material. When surface freezing is performed after cooling the raw material, the texture strength is excellent and the degree of cell damage is small, so it is possible to express the unique texture of each raw material.

[0037] Specifically, the cooling may be performed at a temperature of, but is not limited to, 60°C or lower, specifically 50°C or lower, or 45°C or lower, more specifically 40°C or lower.

[0038] Specifically, the cooling may be performed for 0.5 to 30 minutes, more specifically for 1 to 20 minutes, and most specifically for 5 to 15 minutes.

[0039] Specifically, the surface freezing may be performed at a temperature of -35°C or lower, specifically -36°C or lower, or -37°C or lower, more specifically -40°C or lower, but is not limited thereto.

[0040] Specifically, the surface freezing may be performed for 0.5 to 30 minutes, more specifically for 1 to 20 minutes, and most specifically for 1 to 10 minutes.

[0041] Additionally, a degassing process of the food raw material prior to the cooling and surface freezing may be additionally included.

[0042]

[0043] In addition, one aspect of the present application provides a method for producing a frozen food raw material included in a frozen distribution food, including the steps of coating a surface-frozen food raw material with sauce by spraying liquid nitrogen and a sauce while rotating and tumbling the food raw material; and the step of glazing the food raw material coated with the sauce by spraying a coating liquid containing liquid nitrogen and protein.

[0044] Specifically, the surface-frozen food raw material may be a surface-frozen food raw material, including a step of heating the food raw material with steam; and a step of cooling the steam-heated food raw material and freezing the surface with liquid nitrogen, each step being as described above.

[0045] Specifically, the step of coating the surface-frozen food raw material with the sauce by spraying liquid nitrogen and the sauce while rotating and tumbling the food raw material refers to the step of coating the sauce on the food raw material while rotating and tumbling the food raw material so that the surface of the surface-frozen food raw material can be uniformly coated. The sauce and the liquid nitrogen can be sprayed from the same nozzle or separate nozzles. The nozzle can be the same nozzle as the nozzle used to spray the liquid nitrogen in the cooling and surface freezing step, or a separate nozzle can be used. In addition, the spraying of the sauce and the liquid nitrogen can be sprayed simultaneously or alternately, and any method can be applied as long as the sauce is sprayed in a state where an extremely low temperature is formed by the liquid nitrogen. The sauce coating step can be cooled immediately after the sauce is attached to the food raw material due to the extremely low temperature liquid nitrogen. In addition, the sauce coating step can be performed by rotating and tumbling so that the sauce can be cooled while being uniformly applied.

[0046] Specifically, the source coating may be performed at a temperature of -35°C or lower, specifically -40°C or lower, -45°C or lower, and more specifically -50°C or lower, but is not limited thereto.

[0047] Specifically, the source coating may be performed for 1 to 60 minutes, specifically for 1 to 55 minutes, 5 to 50 minutes, more specifically for 5 to 45 minutes, and even more specifically for 10 to 30 minutes, but is not limited thereto, and can be appropriately adjusted by a person skilled in the art depending on the characteristics of each raw material, source, or food to be manufactured.

[0048] The above source can be used without limitation on anything that can coat the raw material, and may specifically have saltiness and / or sweetness.

[0049] The salinity in the above source is converted to the amount (g) of sodium chloride per 100 ml of solution, and may be 0.1% (w / v) or more, specifically 0.1% (w / v) to 5% (w / v), more specifically 0.1% (w / v) to 4% (w / v), 0.2% (w / v) to 3.5% (w / v), 0.2% (w / v) to 3.5% (w / v), 0.3% (w / v) to 3.5% (w / v), 0.5% (w / v) to 3.5% (w / v), or 0.5% (w / v) to 3 (w / v), but is not limited thereto.

[0050] The sugar content in the above sauce is expressed as the amount of sugar (g) per 100g of solution, and is usually expressed as Brix, and may be 0.1 Brix or more, specifically 0.5 Brix to 100 Brix, more specifically 1 Brix to 80 Brix, 1 Brix to 60, 2 Brix to 55 Brix, 3 Brix to 50 Brix, 10 Brix to 50 Brix, 20 Brix to 50 Brix, or 30 Brix to 50 Brix, but is not limited thereto.

[0051]

[0052] In addition, the step of specifically spraying a coating solution containing liquid nitrogen and protein onto the food raw material to coat it with glaze means a step of forming a separate thin film (ice) on the food raw material coated with the sauce through the coating solution. The method for producing a frozen food raw material included in the frozen distribution food of the present application includes a step of glazing the food raw material with a coating solution containing protein, thereby maintaining the quality of the raw material and improving the appearance, and producing a frozen food raw material with a significantly lower thawing rate in a refrigerated state compared to conventional quick-frozen raw materials, thereby improving the freeze-thaw stability effect.

[0053] The above liquid nitrogen and coating solution may be sprayed from the same nozzle or separate nozzles. In addition, the nozzle may be the same nozzle as the nozzle used in the surface freezing step or the source coating step, or a separate nozzle may be used. In addition, the coating solution and liquid nitrogen may be sprayed simultaneously or alternately, and any method may be used as long as the coating solution is sprayed in a state where an extremely low temperature is formed by the liquid nitrogen. Since the coating solution is sprayed in a state where an extremely low temperature is formed by the liquid nitrogen, the source can be attached to the coated food material and then immediately cooled to form an ice layer. When glazing with the coating solution, the food surface can be protected to prevent oxidation, microbial contamination, etc., and the storage period can be extended and damage during transportation can be reduced.

[0054] In addition, the step of applying the glazing may additionally include a step of spraying water before spraying the coating liquid onto the food material coated with the sauce. When water is sprayed onto the food material coated with the sauce, a thin ice film may be formed. Subsequently, when the coating liquid is sprayed, a composite glazing may be formed. When a composite glazing is formed, storage stability may be improved. In addition, the nozzle used in the step of spraying the water may be the same nozzle as the nozzle used in the surface freezing step, the step of coating the sauce, and the step of applying the glazing, or a separate nozzle may be used. In addition, the water may be sprayed simultaneously with or alternately with the spraying of the liquid nitrogen, and any method may be used as long as the water is sprayed while the extremely low temperature is formed by the liquid nitrogen.

[0055] Additionally, in the step of applying the glazing, the protein-containing coating solution may contain gelatin. When gelatin is included in the protein-containing coating solution, a film with excellent coating effect is formed, which can improve freeze stability. Furthermore, the surface of the food product is protected during storage, thereby improving quality and enhancing food appearance and storage stability.

[0056] Specifically, the coating liquid including the protein may be sprayed in an amount ranging from 20 to 90 parts by weight, more specifically, a lower limit selected from 20 parts by weight, 25 parts by weight, 30 parts by weight, 35 parts by weight, 40 parts by weight, 42 parts by weight, 44 parts by weight, 46 parts by weight, 48 parts by weight, and 50 parts by weight, and / or an upper limit selected from 90 parts by weight, 85 parts by weight, 80 parts by weight, 75 parts by weight, 70 parts by weight, 68 parts by weight, 66 parts by weight, 64 parts by weight, 62 parts by weight, and 60 parts by weight, based on 100 parts by weight of the food raw material.

[0057] Specifically, the gelatin may be included in an amount of 0.1 to 5 parts by weight, more specifically 0.2 to 4.5 parts by weight, 0.2 to 4.0 parts by weight, 0.2 to 3.8 parts by weight, 0.2 to 3.6 parts by weight, 0.2 to 3.4 parts by weight, 0.2 to 3.2 parts by weight, 0.2 to 3.0 parts by weight, 0.2 to 2.8 parts by weight, 0.2 to 2.6 parts by weight, 0.2 to 2.4 parts by weight, 0.2 to 2.2 parts by weight or 0.2 to 2.0 parts by weight, more specifically 0.3 to 1.5 parts by weight, 0.3 to 1 part by weight, 0.3 to 0.8 parts by weight or 0.3 to 0.6 parts by weight, and most specifically 0.4 to 0.6 parts by weight, based on 100 parts by weight of the coating solution.

[0058] Specifically, the coating solution may additionally contain magnesium chloride (MgCl2). In this case, the gelatin and magnesium chloride (MgCl2) may be contained in an amount of 0.01 to 5 parts by weight, more specifically 0.01 to 4 parts by weight, 0.01 to 3 parts by weight, 0.01 to 2 parts by weight, 0.01 to 1 part by weight, 0.01 to 0.9 parts by weight, 0.01 to 0.08 parts by weight, 0.01 to 0.07 parts by weight, 0.01 to 0.6 parts by weight, 0.01 to 0.5 parts by weight, 0.01 to 0.4 parts by weight, 0.01 to 0.3 parts by weight, or 0.01 to 0.2 parts by weight, based on 100 parts by weight of the coating solution.

[0059] Specifically, the glazing step may be performed two or more times to coat the food material in multiple layers. When the glazing step is performed two or more times, a multi-layered ice layer is formed, significantly increasing freezing stability and thus improving distribution stability.

[0060]

[0061] Another aspect of the present application provides a frozen food raw material manufactured by a method for manufacturing a frozen food raw material included in the above frozen distribution food.

[0062] The frozen food raw material described above may have improved freeze-thaw stability. Furthermore, the frozen food raw material may have improved texture. Furthermore, the frozen food raw material may have improved microbial stability.

[0063]

[0064] Another aspect of the present application provides a method for producing a frozen distribution food, comprising the steps of: heating a food raw material with steam; cooling the steam-heated food raw material and surface freezing it with liquid nitrogen; coating the surface-frozen food raw material with sauce by spraying liquid nitrogen and sauce while rotating and tumbling it; and glazing the food raw material coated with the sauce by spraying a coating liquid containing liquid nitrogen and protein.

[0065] At this time, the step of heating with steam, the step of cooling the raw material and freezing the surface with liquid nitrogen, the step of coating the source, and the step of glazing the protein-containing coating liquid are as described above.

[0066] The above raw materials may include, but are not limited to, meat, fish, vegetables, tofu, wild vegetables, and fish.

[0067]

[0068] Another aspect of the present application provides a method for producing a frozen distribution food product, comprising the steps of combining and filling manufactured food raw materials.

[0069] At this time, the method for manufacturing the food raw material includes a step of heating with steam, a step of cooling the raw material and freezing the surface with liquid nitrogen, a step of coating the source, and a step of glazing the protein-containing coating liquid, each step being as described above.

[0070]

[0071] The step of combining and filling the above food raw materials refers to the step of manufacturing a frozen distribution food by finally combining and filling the glazed food raw materials and other raw materials according to the manufacturing method of the frozen food raw materials included in the above-described frozen distribution food. The above-described frozen distribution food may optionally further include other appropriate raw materials depending on the type of food intended for use, and the other raw materials are not limited to the food raw materials manufactured according to the above-described manufacturing method of the frozen food raw materials.

[0072] The above frozen food may be a frozen home meal replacement (HMR).

[0073] In this application, the term “home meal replacement (HMR)” refers to food that can be easily eaten at home. For example, instant food may be included, but is not limited thereto, and any food that can be consumed through simple cooking may be included.

[0074] The above home meal replacement (HMR) may include, but is not limited to, soups, stews, rice soups, hot pots, and steamed dishes.

[0075]

[0076] Another aspect of the present application provides a frozen food product manufactured according to the above-described method for manufacturing a frozen food product. The frozen food product can exhibit improved thawing and cooking convenience, improved appearance, and improved texture, and enhanced frozen distribution stability due to increased microbial stability and freeze-thaw stability.

[0077]

[0078] Hereinafter, the present application will be described in more detail through examples. These examples are intended to more specifically explain the present application, and the scope of the present application is not limited by these examples.

[0079]

[0080] Experimental Example 1. Experiment to confirm the effect of improving texture according to steam heating pretreatment and ultra-low temperature freezing coating.

[0081] Manufacturing Example 1. Manufacturing of Examples and Comparative Examples

[0082] An example (ultra-low temperature freezing) and a comparative example (rapid freezing) were prepared to confirm the effects of the step of heating food raw materials with steam as a pretreatment and the step of freezing the surface with liquid nitrogen.

[0083] First, the examples were manufactured according to the manufacturing method of the present application. Specifically, raw materials such as vegetables and tofu were steam-heated and cooled at a temperature of 80 to 105°C for about 3 minutes, and then the surface of the raw materials was frozen using liquid nitrogen. The pretreated raw materials were manufactured by repeatedly spraying liquid nitrogen and sauce while rotating and tumbling under conditions of -50°C or lower using an ultra-low temperature freeze coating method, and each quality index was measured and compared and analyzed. At this time, for tofu, flat tofu was selected, and for vegetables, green onion, white part, and radish were selected as representative raw materials to manufacture samples, and considering the actual size included in actual frozen distributed HMR products, they were cut and manufactured as shown in Table 1 below.

[0084] Next, a comparative example was manufactured using the rapid freezing method described below according to the manufacturing method of frozen HMR products, which is generally known as a conventional method for manufacturing frozen distribution processed foods. First, raw materials such as vegetables and tofu were filled and packaged with broth or water. The packaged raw materials were heated at 85°C for 30 minutes and then rapidly frozen in a rapid freezer at -35°C to -37°C to prepare a final control sample. Except for the processing process, all raw materials were prepared in the same sample as in the above example, with the same type and size specifications as in Table 1 below.

[0085] Divider tofu stage green onion white part size (1.5*1.5*1.5) cm (1.5*1.5*1.5) cm (1.5~2.0) cm

[0086]

[0087] Experimental Example 1-1. Comparative Evaluation of the Hardness of Raw Materials in the Example (Ultra-Low Temperature Freezing) and Comparative Example (Rapid Freezing)

[0088] To numerically assess the degree of texture preservation of the raw materials manufactured according to the above manufacturing examples, the hardness of the raw materials was measured after thawing. The same analysis was conducted on the raw materials coated with rapid freezing and ultra-low temperature freezing.

[0089] The specific measurement method is as follows. The hardness of the raw material was measured using a Texture Analyzer (TA. XT plus 100C, Stable Micro Systems LTD.), and the value measured from the force-time curve was expressed. The analysis conditions were set considering the characteristics of the raw material, and the detailed conditions are as follows in Table 2.

[0090] ConditionPan Tofu Stage Wave Baek Part Probe typeWarner Bratzler probe (HDP / WBV)Miniature Kramer probe(HDP / MK05)Pre-test speed5.0 mm / secTest speed1.0 mm / secPost-test speed10.0 mm / secTrigger force5.0 gDistance30 mm30 mm15 mm

[0091]

[0092] All raw materials were measured 10 times, and the average value was calculated. Statistical analysis of all experimental results was performed using MINITAB ver. 21 (Minitab Inc., State College, PA, USA). Specific experimental results are shown in Table 3 below.

[0093] Comparison of hardness (g-force) of plate head 311.9±55.3 a Example: Tofu 217.9±57.4 b Comparative example: Daepabaekbu 13832.1±3103.8 a Example: Daepabaekbu 8286.5±2310.4 b Comparative example: No. 915.5±325.1 a Example 3780.2±1154.6 b

[0094]

[0095] Experimental Example 1-2. Comparative Evaluation of Texture and Sensory Properties of Examples and Comparative Examples

[0096] In order to sensorily evaluate the texture of the raw material manufactured according to the above Manufacturing Example 1 after thawing, a sensory panel was formed and the intensity of the texture of the raw material and the preference and preference items according to the preprocessing method were investigated using a 5-point scale (5 points: very good / strong, 4 points: slightly good / strong, 3 points: neither good nor bad / average, 2 points: not very good / strong, 1 point: not good at all / strong). The specific experimental results are as shown in Table 4 below.

[0097]

[0098] Texture, intensity, preference, preference, comparison, example, tofu 3.72 a 2.96 a 40% Example: Tofu 2.88 b 3.60 b 60% comparison example: Daepa Baekbu 3.08 a 2.52 a 8% Example: Green Onion 4.04 b 4.20 b 92% comparison example 2.48 a 2.84 a 32% implementation no 4.12 b 3.60 b 68%

[0099]

[0100] Referring to Table 3 and Table 4, it can be confirmed that the texture quality of green onion, radish, and tofu, which were selected as representative raw materials for verification among the raw materials (vegetables, tofu, etc.) manufactured by the manufacturing method of the present application, has improved compared to the existing quick-frozen raw materials.

[0101] Specifically, in the case of tofu, the ultra-low temperature frozen raw material showed a significantly lower hardness value than the quick-frozen raw material. This same trend was observed in the actual sensory evaluation, confirming that the ultra-low temperature frozen group had a significantly lower texture firmness than the quick-frozen group.

[0102] In addition, in the case of tofu, protein coagulation occurs due to moisture loss during freezing, and it is judged that the quick freezing treatment exhibits a firmer texture due to relatively greater moisture loss compared to the ultra-low temperature freezing treatment, and accordingly, it can be confirmed that the sensory texture quality of tofu treated with ultra-low temperature freezing can be improved.

[0103] In addition, in the case of green onion whitebaekbu, the ultra-low temperature frozen raw material showed a significantly lower hardness value than the quick-frozen raw material. On the other hand, in the actual sensory evaluation, the ultra-low temperature frozen group showed a significantly higher texture strength than the quick-frozen group. This is thought to be the result of the fact that the ultra-low temperature frozen green onion, which has a lot of fiber, causes relatively less moisture loss due to rapid freezing, resulting in less toughness due to shrinkage of the raw material, and the degree of cell damage is small, so the characteristic crispy texture of green onion is maintained.

[0104] In addition, in the case of radish, the ultra-low temperature frozen raw material showed a significantly higher hardness value than the quick-frozen raw material. This tendency was the same in the actual sensory evaluation, and it was confirmed that the ultra-low temperature frozen group had a significantly higher texture strength than the quick-frozen group. This is thought to be the result of the ultra-low temperature frozen radish maintaining the characteristic crispy texture of radish because the degree of cell damage due to quick freezing was small.

[0105] When the above results are summarized, it can be seen that although there are differences in hardness and texture strength depending on the characteristics of the raw material (vegetables, tofu, etc.) when frozen at ultra-low temperatures, it is possible to maintain the original texture of the raw material by freezing it in a shorter period of time, and consumers show a high preference for this.

[0106]

[0107] Experimental Example 2. Experiment to confirm the effect of improving the appearance quality by pre-freezing the surface of the raw material.

[0108] Manufacturing Example 2. Manufacturing of Examples and Comparative Examples

[0109] To verify the effectiveness of the surface freezing step, a pretreatment process prior to the rotary tumbling process for repeatedly spraying liquid nitrogen and sauce on raw materials, examples and comparative examples were prepared depending on whether surface freezing was performed. The raw materials were pre-screened for the highest rate of damage after rotary tumbling, and tofu sheets for tofu and pollack for fish were selected as representative raw materials for verification.

[0110] Specifically, the examples were manufactured by repeatedly spraying liquid nitrogen and sauce (46 Brix, 2.2% salinity) while rotating and tumbling raw materials such as tofu and fish according to the manufacturing method of the present application.

[0111] Specifically, each raw material was steam-heated at a temperature of 80 to 105°C for 1 to 10 minutes, then cooled at -40°C for 5 to 15 minutes, and liquid nitrogen was sprayed on the raw material after steam heating and cooling for 1 to 10 minutes to freeze the surface of the raw material. The raw material of the example after surface freezing was placed in a rotary tumbler at -50°C or lower and liquid nitrogen was sprayed for 1 to 10 minutes until the center of the raw material was completely frozen.

[0112] The comparative example was manufactured by cooling at a temperature of about 40°C after steam heating and without additional surface freezing treatment.

[0113] In addition, the examples and comparative examples manufactured according to each of the above manufacturing examples 2 were manufactured by cutting them as shown in Table 5 below, taking into account the actual size included in the actual frozen distribution HMR product.

[0114] Divider plate head size (1.5*1.5*1.5) cm (5.0*5.0) cm

[0115]

[0116] Thereafter, the rate of breakage (strain) of the raw materials and the appearance quality of the frozen raw materials after rotary tumbling of the examples and comparative examples manufactured according to the above manufacturing example 2 were compared. The appearance photos of the examples and comparative examples are as shown in Fig. 1.

[0117] In addition, the proportion of damaged or deformed raw materials after the ultra-low temperature rotary freezing process was measured, and the specific experimental results are shown in Table 6 below.

[0118] Yield of pretreatment (%) Comparative example: Tofu 87.0% Example: Tofu 93.9% Comparative example: Dongtae 89.0% Example: Dongtae 96.0%

[0119]

[0120] Referring to Fig. 1 and Table 6, it is possible to confirm the effect of improving the appearance quality and yield by steam heating and pre-surface freezing treatment of the raw materials (tofu, fish, etc.) of the present application.

[0121] Specifically, it can be seen that the pretreatment yield is improved by reducing damage and deformation of raw materials during rotary tumbling after pre-surface freezing treatment according to the manufacturing method of the present application, and in particular, it can be confirmed that there is a clear difference in the appearance quality of tofu and fish, which have a high rate of damage to raw materials after undergoing a tumbling process according to a conventional method.

[0122]

[0123] Experimental Example 3. Experiment to confirm the freezing and thawing stability effect according to the original glazing treatment.

[0124] Manufacturing Example 3. Manufacturing of Examples 1 to 3 and Comparative Examples 1 and 2

[0125] To confirm the effect of improving freeze-thaw stability by performing the step of glazing food raw materials, liquid nitrogen and sauce were repeatedly sprayed while the raw materials were tumbled in rotation. At this time, radish was selected as a representative raw material for verification and a sample was manufactured by cutting it into a cubic size of 1.5*1.5*1.5 (cm) considering the size included in actual frozen distributed HMR products. In addition, the sauce was manufactured to the physicochemical specifications applied to actual frozen HMR products, with a brix% and salinity of 46%.

[0126] Thereafter, in order to verify the effect of the raw material glazing step, the coating solution of Table 7 below and liquid nitrogen were sprayed to prepare Examples 1 to 3 and Comparative Examples 1 and 2. The coating solution containing gelatin and / or magnesium chloride contained 0.4 to 0.6 wt% (w / w) of gelatin and / or 0.01 to 0.2 wt% (w / w) of magnesium chloride, and the coating solution was sprayed at about 50 to 60 g per 100 g in consideration of the weight of the raw food material.

[0127] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 1st glazing Gelatin Gelatin and magnesium chloride (MgCl2) Water-Water 2nd glazing--Gelatin and magnesium chloride (MgCl2) (2 times or more)--

[0128]

[0129] Experimental Example 3-1. Evaluation of Frozen Distribution Stability

[0130] The experiment was conducted to compare and evaluate the degree of frozen distribution stability of Examples 1 to 3 and Comparative Examples 1 and 2 manufactured according to Manufacturing Example 3, and measured the surface temperature, thawing rate, and appearance quality changes of the raw material according to the elapsed time from 0 to 60 minutes under refrigerated temperature conditions and room temperature conditions. Specifically, the refrigerated temperature was set to 4±1°C, and the room temperature condition was set to 25±2°C, and measurements were made four times at 15-minute intervals. The graphs of the change trends in surface temperature and thawing rate are as shown in FIGS. 2 to 5, and the appearance photographs are as shown in FIG. 6.

[0131]

[0132] Specifically, FIG. 2 is a graph showing the change in surface temperature of Examples 1 to 3 and Comparative Examples 1 and 2 under room temperature conditions, and FIG. 3 is a graph showing the change in surface temperature of Examples 1 to 3 and Comparative Examples 1 and 2 under refrigerated temperature conditions.

[0133] In addition, Fig. 4 is a graph showing the change in thawing rate of Examples 1 to 3 and Comparative Examples 1 and 2 under room temperature conditions, and Fig. 5 is a graph showing the change in thawing rate of Examples 1 to 3 and Comparative Examples 1 and 2 under refrigerated temperature conditions.

[0134] In addition, Fig. 6 shows the change in appearance quality of Examples 1 to 3 and Comparative Examples 1 and 2 under room temperature and refrigerated temperature conditions.

[0135]

[0136] Referring to FIGS. 2 to 6, the surface temperature and thawing rate were measured at 15-minute intervals in refrigerated and room temperature states of Examples 1 to 3 and Comparative Examples 1 and 2, and the results of comparative analysis showed that the thawing rate of Examples 1 to 3, in which the raw material was glazed, was lower than that of Comparative Examples 1 and 2, in which only ultra-low temperature freeze coating was performed. In particular, in FIG. 6, it can be confirmed that in Comparative Examples 1 and 2, the sauce separated from the surface of the food raw material and flowed within 15 minutes at a temperature of 25°C. In addition, it can be confirmed that the freezing stability effect of Example 1, in which the raw material was glazed with a coating solution containing gelatin, was greater than that of Comparative Example 2, in which the raw material was glazed with a coating solution containing gelatin and magnesium chloride (MgCl2). In addition, it can be confirmed that Example 3, which was subjected to composite glazing by performing the step of glazing with a coating solution containing gelatin and magnesium chloride (MgCl2) after glazing with water at least twice, can obtain the best freezing stability effect.

[0137] In particular, in a refrigerated state, the thawing rate was significantly lower when glazing was performed with a coating solution containing gelatin, and it was confirmed that distribution stability could be significantly improved when glazing was performed with a coating solution containing gelatin and magnesium chloride (MgCl2).

[0138]

[0139] From the results of the above experimental examples, it was confirmed that the frozen food raw material manufactured according to the method for manufacturing the frozen food raw material included in the frozen distribution food of the present application can have superior texture and appearance quality, improved yield, and freeze-thaw stability compared to the conventional quick-frozen raw material.

[0140] In addition, it was confirmed that the frozen distribution food including the frozen food raw material manufactured according to the method for manufacturing the frozen food raw material included in the frozen distribution food of the present application has improved overall quality including appearance, texture, and freeze-thaw stability compared to the conventional frozen distribution food.

[0141]

[0142] From the above description, those skilled in the art will understand that the present application can be implemented in other specific forms without altering its technical concept or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of this application should be interpreted as encompassing all changes or modifications derived from the meaning and scope of the following claims and their equivalents, rather than the detailed description above.

Claims

1. A step of coating the surface-frozen food material with sauce by spraying liquid nitrogen and sauce while rotating and tumbling; and A method for producing a frozen food raw material included in a frozen distribution food, comprising the step of spraying a coating solution containing liquid nitrogen and protein onto the food raw material coated with the above source to coat it with glaze.

2. In paragraph 1, A manufacturing method wherein the step of coating the source is performed at a temperature of -35°C or lower.

3. In paragraph 1, A manufacturing method wherein the salt content in the above source is 0.1% (w / v) or more.

4. In paragraph 1, A manufacturing method wherein the sugar content in the above source is 0.1 Brix or higher.

5. In paragraph 1, A manufacturing method, wherein the step of applying the glazing includes spraying water before spraying the coating liquid.

6. In paragraph 1, A manufacturing method wherein the coating solution containing the above protein contains gelatin.

7. In paragraph 1, A manufacturing method wherein the step of applying the above glazing is performed two or more times to form a multi-layer coating.

8. In paragraph 1, A manufacturing method wherein the raw material comprises meat, fish, vegetables, tofu, wild vegetables or fish.

9. In paragraph 1, The above frozen food is a frozen home meal replacement (HMR), and the manufacturing method thereof.

10. In paragraph 1, The above home meal replacement (HMR) is a manufacturing method including soups, stews, noodle dishes, hot pot dishes or steamed dishes.

11. In paragraph 1, A manufacturing method wherein the above frozen food raw material has improved freeze-thaw stability.

12. In paragraph 1, A manufacturing method wherein the above frozen food raw material has improved texture.

13. In paragraph 1, A manufacturing method wherein the above frozen food raw material has improved microbial safety.

14. Frozen food raw material included in frozen distribution food manufactured by any one of the manufacturing methods of Articles 1 to 13.

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