Tray and method for manufacturing frozen food having coating layer attached thereto by using same

Abstract

A tray according to an embodiment comprises: a bottom surface; a side wall extending upward from the edge of the bottom surface; and an accommodation space formed by the bottom surface and the side wall, wherein the bottom surface comprises an embossed portion protruding upward, and an engraved portion surrounding the embossed portion. The engraved portion comprises an external flow path continuously formed along the outer circumference of the embossed portion. A frozen food product manufactured by using the tray according to an embodiment can be formed to have wide and uniform wings since a coating liquid flows smoothly during cooking, while achieving the convenience of cooking without using water and oil, and at the same time, may provide an excellent exterior and texture.

Description

Tray and method for manufacturing frozen food with a coating layer attached using the same

[0001] The present invention relates to a tray and a method for manufacturing a frozen food product having a coating layer attached thereto using the same.

[0002]

[0003] Recently, there has been a growing demand for frozen foods that can be conveniently prepared at home.

[0004] For example, conventional frozen dumplings for pan cooking require frying them in a pan with oil or steaming them with a lid covered after adding a predetermined amount of water. However, this process presents several inconveniences, such as oil splattering and variations in cooking quality depending on the amount of water added.

[0005] To improve this, a technology has been proposed to manufacture frozen dumplings with an attached batter layer by freezing them while the batter liquid is in contact with the bottom of the dumpling. These frozen dumplings have the advantage of being easy to cook without the need to add separate water or oil.

[0006] However, while this technology has contributed to improving cooking convenience, the thickness of the baked dumpling may be uneven because the batter formed during cooking may pool on one side or clump in the center, depending on the viscosity of the batter layer and the adhesion state of the batter layer according to the tray structure. In addition, this may result in the wings around the dumpling not forming properly during cooking, or the batter forming thickly only at specific points, which may degrade the cooking quality.

[0007] In this regard, a technology for freezing batter by forming a concave section on the bottom surface of a tray has also been proposed (see Korean Patent Publication No. 2019-0021514). However, this also only provides a simple concave section, and there were problems such as the batter layer concentrating at the bottom center of the dumpling resulting in uneven baking thickness, difficulty in controlling the diffusion of the batter liquid due to insufficient flow paths after the batter layer thaws, and limited cooking improvement effects due to the lack of a systematic configuration of concave and raised sections relative to the tray area.

[0008] [Prior Art Literature]

[0009] (Patent Document 1) Korean Patent Publication No. 2019-0021514 (Mar. 6, 2019)

[0010]

[0011] Therefore, the objective of the present invention is to provide a tray for storing frozen food with a novel structure and a method for manufacturing frozen food with an attached coating liquid using the same, which maintains the convenience of cooking without adding water or oil while allowing the coating liquid to flow smoothly during cooking to form uniform wings, and simultaneously produces frozen food with excellent appearance and texture.

[0012]

[0013] According to one aspect of the present invention, a tray is provided comprising: a bottom surface; a side wall extending upward from the edge of the bottom surface; and a receiving space formed by the bottom surface and the side wall, wherein the bottom surface comprises a raised portion protruding upward; and a recessed portion surrounding the raised portion; and wherein the recessed portion comprises an outer flow path continuously formed along the outer circumference of the raised portion.

[0014] In one embodiment, the engraved portion further includes at least one connecting channel that connects one side and the other side of the outer channel and penetrates across the raised portion.

[0015] In another embodiment, the raised portion is divided into a plurality of sections by the connecting channel.

[0016] In another embodiment, the connecting channel is formed to cross the long axis direction of the bottom surface.

[0017] In another embodiment, the width of the connection channel is 15 mm to 25 mm.

[0018] In another embodiment, the ratio (A2 / A1) of the area of ​​the intaglio (A2) to the area of ​​the relief (A1) is in the range of 1.5 to 10.

[0019] In another embodiment, the raised portion includes a flat upper surface; a curved surface formed at the edge of the upper surface; and a side surface extending downward from the curved surface.

[0020] In another embodiment, the ratio of the upper surface area of ​​the raised portion to the total area of ​​the bottom surface of the tray is 5% to 50%.

[0021] In another embodiment, the curved surface of the raised portion has a radius of curvature of 1.5 mm to 4.5 mm.

[0022] In another embodiment, the side of the raised portion has a tapered shape that widens as it goes downward.

[0023] In another embodiment, the protrusion height of the raised portion is 0.5 mm to 4 mm.

[0024] In another embodiment, the bottom surface of the outer channel and the bottom surface of the connecting channel form a continuous plane without a step difference.

[0025] In another embodiment, the tray includes a plurality of receiving spaces separated by side walls, and the raised and recessed portions are independently formed in each receiving space.

[0026] In another embodiment, the material of the tray comprises any one of polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), or aluminum.

[0027] In another embodiment, the tray is used to manufacture or accommodate frozen food with a coating layer attached.

[0028] In another embodiment, food before or after freezing is placed on the raised portion, and a coating liquid or coating layer is received in the recessed portion.

[0029] According to another aspect of the present invention, a method for manufacturing a frozen food having a coating layer attached is provided, comprising the steps of: preparing a tray as described above; filling a coating solution into an intaglio portion of the tray; placing a food on a relief portion of the tray; and freezing the coating solution and the food to attach them.

[0030] In one embodiment, the step of placing the food is a method for manufacturing a frozen food with a coating layer attached, wherein the lower surface of the food contacts the upper surface of the raised portion and the lower edge of the food is immersed in the coating liquid.

[0031] According to another aspect of the present invention, a frozen food packaging is provided comprising: a tray described above; a coating layer formed by freezing a coating liquid filled in an intaglio portion of the tray; and a frozen food placed on an embossed portion, with at least a portion of the lower portion attached to the coating layer.

[0032] In one embodiment, the frozen food is a frozen dumpling.

[0033]

[0034] According to an embodiment of the present invention, by structurally improving the shape of the bottom surface of the tray so that when cooking a frozen food prepared using the same, the coating liquid is smoothly circulated and diffused from the center of the dumpling to the outer edge or from the outer edge to the center, thereby forming wings of wide and uniform thickness and achieving an optimal crispy texture.

[0035] Accordingly, frozen food prepared using the tray according to the above embodiment can maintain the convenience of cooking without water and oil, while allowing the coating liquid to flow smoothly during cooking to form wide and uniform wings, and simultaneously provide excellent appearance and texture.

[0036]

[0037] FIG. 1 shows a perspective view of a tray according to one embodiment.

[0038] FIG. 2 shows a perspective view of a tray according to one embodiment when it is turned upside down.

[0039] FIG. 3 shows a plan view of a tray according to one embodiment.

[0040] FIG. 4 shows a cross-sectional view (A-A') of a tray according to one embodiment.

[0041] FIG. 5 shows a cross-sectional view (B-B') of a tray according to one embodiment.

[0042] Figure 6 shows an enlarged view of part C of Figure 5.

[0043] FIG. 7 shows a perspective view of a tray according to another embodiment.

[0044] FIG. 8 is a cross-sectional view of a tray filled with a coating liquid according to one embodiment.

[0045] FIG. 9 is a cross-sectional view of a state in which food is placed on a coating liquid in a tray according to one embodiment.

[0046] FIG. 10 shows a cross-sectional view of a frozen food according to one embodiment.

[0047] Figure 11 shows an enlarged view of part D of Figure 10.

[0048] FIG. 12 shows a perspective view of a frozen food according to one embodiment when it is turned upside down.

[0049] FIG. 13 shows the flow in cross-section when a coating layer bonded to a frozen food according to one embodiment is heated.

[0050] FIG. 14 shows the flow from the bottom when a coating layer bonded to a frozen food according to one embodiment is heated.

[0051] Figure 15 shows the bottom surface of the batter layer (before cooking), the batter layer after cooking, and the bottom surface of the tray according to experimental groups 0 to 5.

[0052] Figure 16 shows the bottom surface of the batter layer (before cooking), the batter layer after cooking, and the bottom surface of the tray according to experimental groups 6 to 10.

[0053] Figure 17 shows the results of measuring the thickness variation of the batter layer in the experimental example.

[0054] Figure 18 is a thermal image of the batter layer over time in an experimental example.

[0055]

[0056] <Explanation of Symbols>

[0057] 10: Tray, 11: Receiving space, 20: Coating layer, 20': Coating liquid, 21: Recess, 21a: Top surface (of the recess), 21b: Curved surface (of the recess), 21c: Side surface (of the recess), 22: Outer edge, 23: Connecting part, 25: Wing, 30: Frozen food, 30': Food (before freezing), 100: Bottom surface, 110: Embossed part, 110a: Top surface (of the embossed part), 110b: Curved surface (of the embossed part), 110c: Side surface (of the embossed part), 111, 112: First embossed part, Second embossed part, 120: Intaglio part, 121: Outer flow path, 122: Connecting channel, 200: Side wall, 210: First side wall, 220: Second side wall, 250: Rib, 300: Flange, T: Part where food contacts coating liquid

[0058]

[0059] The invention will be described in detail below through examples. The examples are not limited to those disclosed below and may be modified in various forms as long as the essence of the invention is not altered.

[0060] In the following description, if it is determined that a detailed description of a known configuration or function could obscure the features of the invention, such detailed description is omitted. Additionally, the sizes of each component in the drawings may be exaggerated or omitted for illustrative purposes and may differ from the actual sizes applied.

[0061] In this specification, the description that one component is formed above or below another component, or is connected or coupled to one another, includes both direct formation, connection, or coupling between these components and indirect formation, connection, or coupling through the interposition of another component.

[0062] In this specification, the use of the word “comprising” is intended to specify certain characteristics, regions, steps, processes, elements, and / or components, and unless specifically stated otherwise, it does not exclude the presence or addition of other characteristics, regions, steps, processes, elements, and / or components.

[0063] The terms used to refer to each component in this specification are used to distinguish them from other components and are not intended to limit the invention. Additionally, singular expressions in this specification include plural expressions unless the context clearly indicates otherwise.

[0064] In this specification, terms such as "first," "second," etc. are used to describe various components, and said components should not be limited by said terms. These terms are used for the purpose of distinguishing one component from another.

[0065] In numerical ranges defining the size, physical properties, etc., of components described in this specification, if a numerical range in which only the upper limit is defined and a numerical range in which only the lower limit is defined are separately exemplified, it should be understood that a numerical range combining these upper and lower limits is also included in the exemplary range.

[0066] The exemplary numerical ranges for the sizes of the components described in this specification may be understood not only as actual dimensions but also as relative dimensions between each component.

[0067] In this specification, "coating liquid" refers to a coating liquid used in food, specifically a batter liquid.

[0068] In this specification, "coating layer" refers to a coating layer used in food, specifically a batter layer.

[0069]

[0070] Tray

[0071] FIG. 1 is a perspective view of a tray (10) according to one embodiment of the present invention, FIG. 2 is a perspective view of the tray (10) of FIG. 1 turned upside down, and FIG. 3 is a plan view of the tray (10).

[0072] Referring to FIGS. 1 to 3, a tray (10) according to one embodiment of the present invention comprises: a bottom surface (100); a side wall (200) extending upward from the edge of the bottom surface; and a receiving space (11) formed by the bottom surface and the side wall, wherein the bottom surface comprises a raised portion (110) formed protruding upward; and a recessed portion (120) surrounding the raised portion, and the recessed portion comprises an outer channel (121) continuously formed along the outer circumference of the raised portion.

[0073] A tray (10) according to one embodiment is a container for accommodating frozen food (30), such as frozen dumplings, and simultaneously filling it with a liquid coating solution that forms a coating layer that spreads out like a wing when cooked, and freezing it together. The tray (10) includes a bottom surface (100) and a side wall (200) extending upward from the edge of the bottom surface (100), and an internal accommodation space (11) is formed by these. A flange portion (300) for reinforcing rigidity and film sealing may be formed on the upper edge of the tray (10). Additionally, a rib (250) for reinforcing rigidity may be formed on the side wall (200) of the tray.

[0074] The bottom surface (100) of a tray according to one embodiment has a characteristic structure. Specifically, the bottom surface (100) includes a raised portion (110) protruding upward to support a frozen food (30) and a recessed portion (120) having a lower height than the raised portion (110) to accommodate a coating liquid.

[0075] The above-mentioned recess (120) performs the function of a channel that receives the coating liquid and controls the flow of the coating liquid. The above-mentioned recess (120) may additionally include at least one connecting channel (122) that connects one side and the other side of the outer channel and penetrates across the raised portion. Specifically, the recessed recess (120) includes an outer channel (121) that is continuously formed along the outer circumference of the raised portion (110) toward the edge of the tray (10), and at least one connecting channel (122) that penetrates across the raised portion (110) and connects one side and the other side of the outer channel (121). The number of connecting channels included in the above-mentioned recess may be, for example, one or more or two or more, and may also be four or fewer, three or fewer, or two or fewer, and specifically, one to three, or one to two. The connecting channel may be formed to cross the long axis direction of the bottom surface.

[0076] If a connecting channel (122) exists, the raised portion (110) may be divided into a plurality of sections by the connecting channel (122). This divided structure can stably distribute and support the load of the frozen food (30) while simultaneously optimizing the contact area between the lower surface of the frozen food (30) and the coating layer (20). For example, the number of sections into which the raised portion is divided may be two or more, or three or more, and may also be five or fewer, four or fewer, or three or fewer, and specifically, may be two to four, or two to three.

[0077] The ratio (A2 / A1) of the area (A1) of the raised portion (110) to the area (A2) of the recessed portion (120) may be 0.5 or more, 1 or more, 1.5 or more, 2 or more, 2.5 or more, 3 or more, 4 or more, or 5 or more, and may also be 15 or less, 12 or less, 10 or less, 9 or less, 8 or less, 7 or less, or 6 or less. Specifically, the ratio (A2 / A1) of the area (A2) of the recessed portion to the area (A1) of the raised portion may be in the range of 1.5 to 10. More specifically, the ratio (A2 / A1) may be 2 to 10, 1.5 to 9, 2 to 9, 1.5 to 8, 2.5 to 10, or 2.5 to 9. Within the above ratio range, the frozen food can be supported more stably, and the coating liquid can be contacted in an appropriate amount, allowing the wings formed by the coating liquid after cooking to be wide and uniform.

[0078] The ratio of the upper surface area of ​​the embossed portion (110) to the total area of ​​the bottom surface (100) of the tray (10) may be, for example, 5% or more, 6% or more, 7% or more, 10% or more, or 20% or more, and may also be 60% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 22% or less, or 20% or less. Specifically, the ratio of the upper surface area of ​​the embossed portion to the total area of ​​the bottom surface of the tray may be 5% to 50%. Within the above area ratio, the amount of coating liquid is appropriate so that wing formation can be superior and frozen food can be supported more stably. More specifically, the ratio of the upper surface area of ​​the embossed portion to the total area of ​​the bottom surface of the tray may be 5% to 25%, 6% to 25%, or 6% to 20%.

[0079] In addition, the sum of the area of ​​the upper surface (110a) of the raised portion and the area of ​​the curved surface (110b) may be, for example, 10% or more, 20% or more, 30% or more, or 40% or more relative to the total area of ​​the bottom surface (100), and may also be 70% or less, 60% or less, 50% or less, or 45% or less. In one embodiment, the sum of the area of ​​the upper surface (110a) of the raised portion and the area of ​​the curved surface (110b) may be 20% to 60% relative to the total area of ​​the bottom surface (100). More specifically, the sum of the area of ​​the upper surface (110a) of the raised portion and the area of ​​the curved surface (110b) may be 20% to 45% relative to the total area of ​​the bottom surface (100). The sum of the area of ​​the upper surface (110a) and the area of ​​the curved surface (110b) of the raised portion may be equal to the area of ​​the region where the lower surface of the frozen food contacts the raised portion of the tray directly or through a thin coating film when batter is poured into the recessed portion of the tray, food is placed on the raised portion, and frozen. Within this range, the load of the frozen food can be more stably distributed and supported, while the contact area between the lower surface of the frozen food and the raised portion can be optimized.

[0080] In one embodiment, the raised portion may be divided into two sections, a first raised portion (111) and a second raised portion (112), by the connecting channel. Additionally, the first raised portion and the second raised portion may have a symmetrical shape with respect to the connecting channel, which may be advantageous for the diffusion of the uniform coating liquid and the support of the frozen food, but is not limited thereto.

[0081] In addition, the width of the connecting channel corresponding to the spacing distance between the first raised portion and the second raised portion may be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and may also be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. Preferably, the width of the connecting channel corresponding to the spacing distance between the first raised portion and the second raised portion may be 15 mm to 25 mm. Within the above range, the high-viscosity coating liquid can flow smoothly while stably supporting the frozen food (30).

[0082] Unlike conventional trays that simply have a coating liquid receiving space only on the outer edge or have a coating liquid receiving space isolated only in the center, according to one embodiment of the present invention, a connecting channel (122) is connected to an outer flow path (121). This allows the coating liquid to flow through the center of the tray along the connecting channel (122) even when using coating liquids of various viscosities, thereby allowing it to flow smoothly into the lower central part of the frozen food (30) or, conversely, allowing the coating liquid in the central part to spread outward.

[0083] Referring to FIG. 4 (cross-sectional view A-A') and FIG. 5 (cross-sectional view B-B'), it is preferable that the bottom surface height of the connecting channel (122) be formed substantially the same as the bottom surface height of the outer channel (121) so as not to have a step. Specifically, the bottom surface of the outer channel and the bottom surface of the connecting channel can form a continuous plane without a step. This allows for smooth flow of the coating liquid, so that the surface of the coating layer after freezing can be excellent. The width of the connecting channel (122) may be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and may also be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. It is preferable to form it within the range of 15 mm to 25 mm, taking into account the viscosity of the coating liquid and the size of the frozen food. Within the width range of the connecting channel, the amount of coating liquid in the central part is appropriate so that the cooking result can be further improved, and the surface area of ​​the raised part supporting the frozen food can also be sufficient.

[0084] Additionally, the side walls of the tray may include a first side wall (210) formed in the short axis direction of the bottom surface and a second side wall (220) formed in the long axis direction of the bottom surface. The first side wall (210) is connected to the flange portion (300) to form the outermost wall of the tray, whereas the second side wall (220) is not connected to the flange portion and functions only to separate the receiving space (11), so it may be lower in height than the first side wall (210).

[0085] FIG. 6 is an enlarged view of part C of FIG. 5 showing the cross-sectional shape of the raised portion (110). The raised portion (110) includes a flat upper surface (110a); a curved surface (110b) formed at the edge of the upper surface; and a side surface (110c) extending downward from the curved surface. The upper surface (110a) of the raised portion may show a straight line shape in a vertical cross-section, and the curved surface (110b) of the raised portion may show a curved shape in a vertical cross-section.

[0086] The above-mentioned curved surface (110b) has a predetermined radius of curvature (R value), which prevents tray marks from being left when the frozen coating layer (20) is removed from the tray (10) and facilitates peeling. For example, the radius of curvature of the curved surface of the raised portion may be 1 mm or more, 1.5 mm or more, 2 mm or more, or 2.5 mm or more, and may also be 6 mm or less, 5 mm or less, 4.5 mm or less, 4 mm or less, or 3.5 mm or less. In one embodiment, the curved surface of the raised portion has a radius of curvature of 1.5 mm to 4.5 mm.

[0087] In addition, the side (110c) of the above-mentioned portion may have a tapered shape that widens as it goes downward, which can relieve stress caused by volume expansion when the coating liquid is frozen and prevent damage to the tray (10) while increasing the release properties of the frozen food.

[0088] The protrusion height of the raised portion (110) may be, for example, 0.5 mm or more, 1 mm or more, 1.5 mm or more, 2 mm or more, or 2.5 mm or more, and may also be 5 mm or less, 4.5 mm or less, 4 mm or less, 3.5 mm or less, or 3 mm or less. In one embodiment, the protrusion height of the raised portion is 0.5 mm to 4 mm. The protrusion height of the raised portion is a factor determining the thickness of the coating layer (20) and may be the height from the lowest point of the bottom surface (100) of the tray to the upper surface (110a) of the raised portion. The ratio of the area of ​​the upper surface (110a) of the raised portion to the total area of ​​the bottom surface of the tray may be 5% to 50%.

[0089] As illustrated in FIG. 7, the tray may include a plurality of receiving spaces. For example, the receiving spaces included in the tray may be one or more, two or more, or three or more, and may also be 15 or fewer, 12 or fewer, 9 or fewer, or 6 or fewer. Specifically, the tray may include a plurality of receiving spaces separated by side walls, and the raised and recessed parts may be formed independently in each receiving space.

[0090] Additionally, each receiving space included in the tray may include a respective bottom surface. The shape of the bottom surface (100) may be a square or a square with rounded corners, or it may be in the shape of the letter D or a crescent. The length of the long side of the bottom surface (100) of the tray may be, for example, 30 mm or more, 40 mm or more, 50 mm or more, or 60 mm or more, and may also be 150 mm or less, 130 mm or less, 100 mm or less, 90 mm or less, or 80 mm or less, and specifically, 30 mm to 150 mm, or 50 mm to 100 mm. The length of the short side of the bottom surface (100) of the tray may be, for example, 5 mm or more, 30 mm or more, 40 mm or more, or 50 mm or more, and may also be 100 mm or less, 90 mm or less, 80 mm or less, 70 mm or less, or 60 mm or less, and specifically may be 10 mm to 100 mm, or 30 mm to 80 mm.

[0091] The above tray is preferably made of a material that withstands freezing conditions of -20°C or lower and shocks during distribution, and does not chemically react with the coating solution. Preferably, for example, the material of the tray may include any one of polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), or aluminum. Specifically, PP material has excellent cold resistance and moldability, making it suitable for implementing complex embossed / debossed patterns.

[0092] In one embodiment, the tray (10) is used to accommodate frozen food, specifically, it can be used to accommodate frozen food with a coating layer attached. More specifically, the tray can be used to manufacture frozen food with a coating layer attached by placing a coating liquid and food in it and freezing it. Food before or after freezing is placed on the raised portion (110), and the coating liquid or coating layer is accommodated in the recessed portion (120).

[0093]

[0094] Method for manufacturing frozen food with a coating layer attached using a tray

[0095] A method for manufacturing a frozen food having a coating layer attached according to one embodiment comprises the steps of: preparing a tray having a structure including a raised portion and a recessed portion on an inner bottom surface as described above; filling the recessed portion of the tray with a coating liquid; placing a food on the raised portion of the tray; and freezing the coating liquid and the food to attach them.

[0096] FIGS. 8 and 9 illustrate the process of manufacturing a frozen food product with a coating layer attached using a tray (10). A coating liquid (20') is filled into the engraved portion (120) of the tray (10) (Fig. 8), a food product (30') is placed on top of it (Fig. 9), and then frozen to produce a frozen food product having a coating layer (20) with the shape of the bottom surface of the tray (10) transferred thereon.

[0097] Referring to FIGS. 8 and 9, a method for manufacturing a frozen food product having a coating layer attached according to the present invention may include: (a) preparing a tray (10) having the above-described structure (embossed portion, outer flow path, connecting channel, etc.); (b) filling a predetermined amount of coating liquid (20') into the intaglio portion (120) of the tray (10); (c) placing a food product (30') on the embossed portion (110) of the tray (10); and (d) transferring the tray (10) to a freezing chamber to freeze it (e.g., -18°C or lower).

[0098] The coating solution may be a liquid composition with controlled viscosity, including proteins, oils, water, thickeners, etc. Specifically, the coating solution may be a liquid composition made of raw materials suitable for human consumption, and may include a composition that can be used as a type of food, such as processed food, beverage, health functional food, or nutritional supplement, and may be used alone or in combination with other foods. More specifically, the coating solution may be a liquid composition that is applied to the outer surface of a food to form a coating layer, film, or glaze, thereby performing functions such as improving appearance, imparting flavor, retaining moisture, preventing oxidation, enhancing texture, and / or providing storage stability.

[0099] The above coating liquid is a viscous liquid or semi-liquid composition for forming a batter, dough layer, or crispy film when cooked by applying or immersing it on the surface of food, and can impart crispness, color, flavor, and / or texture during the cooking process of food, such as frying or baking, and during the manufacturing process, it hardens to form a coating layer (20) in the shape of the bottom surface of the tray and is attached to the lower surface of the frozen food (30).

[0100] In the step of placing food on the raised portion of the tray, the lower surface of the food comes into contact with the upper surface of the raised portion (110), and due to the weight of the food, the curved surface of the upper edge of the raised portion may also come into partial contact with the lower surface of the food.

[0101] In addition, the step of placing the food may be arranged such that the lower surface of the food contacts the upper surface of the raised portion and the lower edge of the food is submerged in the coating liquid.

[0102] For example, the height of the coating liquid filled in the intaglio portion may be equal to or higher than the height of the embossed portion (110). In one embodiment, the height of the coating liquid filled in the intaglio portion may be higher than the height of the embossed portion (110) (i.e., the lower surface of the food).

[0103] Referring to FIG. 9, the difference (T) between the height of the coating liquid (20') filled in the engraved portion and the height of the lower surface of the food (30), that is, the height of the portion where the coating liquid contacts the lower surface of the food, may be, for example, 0.1 mm or more, 0.5 mm or more, 1 mm or more, or 1.5 mm or more, and may also be 5 mm or less, 3 mm or less, 2.5 mm or less, or 2 mm or less, and specifically may be 0.1 mm to 5 mm, or 0.1 mm to 3 mm.

[0104] After undergoing the freezing step, a coating layer (20) in which the coating liquid filled in the recessed portion (120) of the tray (10) is frozen is attached to the bottom of the frozen food (30), and the shape of the bottom surface of the tray is transferred to the bottom surface of the coating layer. That is, the shape of the bottom surface of the coating layer (20) may have an inverse image of the bottom surface of the tray (10). Specifically, a concave portion of the coating layer is formed corresponding to the raised portion (110) of the tray. In addition, a flat portion protruding downward (relatively thick) is formed at a position corresponding to the recessed portion (120) of the tray. Furthermore, an outer portion of the coating layer is formed corresponding to the outer flow path (121) of the tray, and a connecting portion of the coating layer may be formed corresponding to the connecting channel (122) of the tray.

[0105]

[0106] Frozen food with a coating layer

[0107] FIGS. 10 and FIGS. 12 show a frozen food (30) with a coating layer (20) attached, separated from a tray (10). FIG. 12 is an inverted perspective view to clearly show the bottom shape of the coating layer (20).

[0108] Referring to FIG. 10 and FIG. 12, a frozen food combined with a coating layer according to one embodiment of the present invention comprises: a frozen food (30); and a coating layer (20) attached to the lower part of the frozen food and having a coating liquid frozen therein, wherein the coating layer comprises: a concave portion (21) that is sunken upward from the lower surface; and a flat portion surrounding the concave portion; wherein the flat portion comprises an outer portion (22) that is continuously formed along the outer circumference of the concave portion.

[0109] The maximum depth of the concave portion (21) relative to the thickness of the coating layer (20) may be, for example, 30% or more, 40% or more, 50% or more, or 60% or more, and may also be 100% or less, 90% or less, 80% or less, or 70% or less. In one embodiment, the maximum depth of the concave portion (21) may be 30% to 100% relative to the thickness of the coating layer (20).

[0110] Additionally, the flat portion may be a portion of the coating layer excluding the concave portion, and may additionally include at least one connecting portion (23) that connects one side of the outer portion and the other side and penetrates across the concave portion. Specifically, the flat portion includes an outer portion (22) that surrounds the outer circumference of the concave portion (21) and a connecting portion (23) that divides across the concave portion (21). The thickness of the flat portion may be 90% or more or 95% or more of the thickness of the coating layer. The lower surface of the outer portion (22) and the lower surface of the connecting portion (23) may form a continuous plane without a step difference.

[0111] The above connecting portion (23) is formed by the connecting channel (122) of the tray (10) and is a thick coating layer in the form of a strip that crosses the lower surface of the frozen food (30). The number of connecting portions included in the flat portion may be, for example, one or more or two or more, and may also be four or fewer, three or fewer, or two or fewer, and specifically, one to three, or one to two. In one embodiment, the connecting portion may be formed to cross the lower surface of the coating layer in the direction of the long axis. The connecting portion (23) exists in a solid state at the beginning of cooking to support the center of the frozen food (30), and as heating proceeds, it melts to supply a fresh coating liquid directly below the center.

[0112] The width of the above connecting portion may be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and may also be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. In one embodiment, the width of the above connecting portion may be 15 mm to 25 mm. Within the above preferred range, it may be more advantageous to form a uniformly crispy wing not only at the edges of the frozen food but also at the center.

[0113] The above-mentioned concave portion (21) may be divided into a plurality of sections by the above-mentioned connecting portion (23). This divided structure can stably distribute and support the load of the frozen food (30) while simultaneously optimizing the contact area between the lower surface of the frozen food (30) and the coating layer (20). The number of sections into which the concave portion is divided may be two or more, or three or more, and may also be five or fewer, four or fewer, or three or fewer; specifically, it may be two to four, or two to three.

[0114] In one embodiment, the concave portion (21) is divided into two sections, a first concave portion and a second concave portion, by the connecting portion. The first concave portion and the second concave portion may have a symmetrical shape with respect to the connecting portion (23) to facilitate the diffusion of the uniform coating liquid and support of the frozen food, but are not limited thereto.

[0115] In addition, the width of the connecting portion corresponding to the distance between the first concave portion and the second concave portion may be, for example, 5 mm or more, 10 mm or more, 15 mm or more, or 20 mm or more, and may also be 50 mm or less, 40 mm or less, 30 mm or less, or 25 mm or less. Preferably, the width of the connecting portion corresponding to the distance between the first concave portion and the second concave portion may be 15 mm to 25 mm.

[0116] FIG. 11 is an enlarged view of section D of FIG. 10 showing the cross-sectional shape of the concave portion (21). The concave portion (21) includes a flat upper surface (21a); ​​a curved surface (21b) formed at the edge of the upper surface; and a side surface (21c) extending downward from the curved surface. The upper surface (21a) of the concave portion may have a straight shape in a vertical cross-section, and the curved surface (21b) of the concave portion may have a curved shape in a vertical cross-section.

[0117] Since the above-mentioned concave portion (21) is a space formed by the raised portion (110) of the tray, there is no coating layer or it exists as a thin film. When a coating layer exists as a thin film on the upper surface (21a) of the above-mentioned concave portion, the thickness of the film may be, for example, 2 mm or less, 1.5 mm or less, 1 mm or less, or 0.5 mm or less.

[0118] In addition, the ratio of the area of ​​the upper surface (21a) of the concave portion to the total area of ​​the coating layer may be, for example, 5% or more, 6% or more, 7% or more, 10% or more, or 20% or more, and may also be 60% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 22% or less, or 20% or less. Specifically, the ratio of the area of ​​the upper surface of the concave portion to the total area of ​​the coating layer may be 5% to 50%. Within the above area ratio, the amount of coating liquid is appropriate so that wing formation can be superior and frozen food can be supported more stably. More specifically, the ratio of the area of ​​the upper surface of the concave portion to the total area of ​​the coating layer may be 5% to 25%, 6% to 25%, or 6% to 20%. Here, the total area of ​​the coating layer refers to the planar area of ​​the entire coating layer (an area including both flat and concave parts), and may be the same as the area of ​​the bottom surface of the tray.

[0119] In addition, the sum of the area of ​​the upper surface (21a) of the concave portion and the area of ​​the curved surface (21b) may be, for example, 10% or more, 20% or more, 30% or more, or 40% or more relative to the total area of ​​the coating layer, and may also be 70% or less, 60% or less, 50% or less, or 45% or less. In one embodiment, the sum of the area of ​​the upper surface (21a) of the concave portion and the area of ​​the curved surface (21b) may be 20% to 60% relative to the total area of ​​the coating layer. More specifically, the sum of the area of ​​the upper surface (21a) of the concave portion and the area of ​​the curved surface (21b) may be 20% to 45% relative to the total area of ​​the coating layer. The sum of the area of ​​the upper surface (21a) of the concave portion and the area of ​​the curved surface (21b) may be equal to the area of ​​the portion where the frozen food comes into direct contact with the concave portion of the coating layer or comes into contact with it through a thin coating film. Additionally, the sum of the area of ​​the upper surface (21a) of the concave portion and the area of ​​the curved surface (21b) may be equal to the area of ​​the region where the lower surface of the frozen food comes into direct contact with the raised portion of the tray or through a thin coating film when batter liquid is placed in the recessed portion of the tray and the food is placed in the raised portion and frozen. Within the above range, the load of the frozen food can be more stably distributed and supported, while simultaneously optimizing the contact area between the lower surface of the frozen food and the raised portion.

[0120] In addition, the ratio of the volume of the concave portion (21) to the total volume of the coating layer (20) may be, for example, 5% or more, 10% or more, 12% or more, 13% or more, 20% or more, or 25% or more, and may also be 60% or less, 50% or less, 40% or less, 35% or less, 34% or less, or 30% or less, for example, 10% to 40%, 10% to 35%, 10% to 34%, 10% to 30%, or 12% to 30%. Specifically, the volume of the concave portion (21) may be 10% to 50% of the total volume of the coating layer (20). Within the above ratio range, wings formed by the coating liquid during cooking can be formed widely and uniformly, and frozen food can be supported more stably. More specifically, the volume of the concave portion (21) may be 10% to 30% of the total volume of the coating layer (20).

[0121] In addition, the concave portion formed in the coating layer may be formed in conjunction with the shape of the lower surface of the frozen food, depending on the physical properties of the frozen food or conditions of the manufacturing process. Specifically, due to the downward sagging phenomenon that occurs when the food is placed on the raised portion of the tray, the lower surface of the frozen food may also include an upwardly sunken concave shape, which may be connected to the concave portion of the coating layer to form a substantially integrated sunken space. In this case, the depth of the sunken portion may be equal to or greater than the thickness of the coating layer.

[0122] The coating layer (20) has a shape that extends downward from the lower edge of the frozen food (30). The overall shape of the coating layer may be a square or a square with rounded corners, or it may be in the shape of the letter D or a half-moon.

[0123] The thickness of the coating layer may be, for example, 0.5 mm or more, 1 mm or more, 2 mm or more, 3 mm or more, or 5 mm or more, and may also be 12 mm or less, 10 mm or less, 8 mm or less, or 7 mm or less. In one embodiment, the thickness of the coating layer (20) may be 0.5 mm to 8 mm. The thickness of the coating layer may refer to the average thickness of a thick portion of the coating layer, for example, a flat portion, and may also be measured as the height from the bottom surface of the coating layer to the bottom surface of the frozen food.

[0124] For example, the thickness of the coating layer (20) may be 3% or more, 4% or more, 5% or more, 6% or more, or 7% or more relative to the thickness of the frozen food (30), and may also be 15% or less, 13% or less, 11.5% or less, 10% or less, or 8.5% or less. In one embodiment, the thickness of the coating layer (20) may be 5% to 11.5% relative to the thickness of the frozen food (30).

[0125] In terms of weight, the weight of the frozen food (30) may be 20g or more, 25g or more, or 29g or more, and may also be 50g or less, 40g or less, 35g or less, or 31g or less. In addition, the weight of the coating layer (20) may be 10% or more, 15% or more, 20% or more, or 25% or more relative to the weight of the frozen food (30), and may also be 50% or less, 40% or less, 30% or less, or 25% or less. In one embodiment, the weight of the frozen food (30) is 20g to 40g, and the weight of the coating layer (20) may be in the range of 20% to 40% relative to the weight of the frozen food (30).

[0126] In addition, the coating layer may partially coat the lower edge of the frozen food, thereby improving the adhesion between the coating layer and the frozen food. The height at which the coating layer is applied to the lower part of the frozen food may be, for example, 0 mm or more, 0.1 mm or more, 0.5 mm or more, or 1 mm or more, and may also be 3 mm or less, 2.5 mm or less, 2 mm or less, or 1.5 mm or less, and specifically, 0.1 mm to 3 mm, or 0.1 mm to 1.5 mm.

[0127]

[0128] Cooking of frozen food with a coating layer

[0129] A frozen food product with a coating layer attached according to one embodiment of the present invention has a three-dimensional structure through a combination of a concave portion and a connecting portion crossing therefrom. In the concave portion area, the lower surface of the frozen food product is exposed or covered with a very thin film (e.g., thickness of 1 mm or less). This helps heat to be rapidly transferred into the interior of the frozen food product during cooking. On the other hand, the thick outer portion and the connecting portion retain a sufficient amount of moisture and oil, so excellent cooking quality can be achieved without adding water or oil during cooking.

[0130] FIGS. 13 and 14 schematically illustrate the melting and diffusion behavior of the coating layer during cooking. When heating begins on the pan, the coating layer (20) of the outer and connecting parts melts and begins to form a coating liquid (see arrow in FIG. 13). At this time, the coating liquid melted at the connecting part spreads evenly from the center of the frozen food (30) outward, or joins with the coating liquid melted at the outer part to fill the concave space and form a wing (25) (see arrow in FIG. 14).

[0131] When a frozen food product bonded with the above coating layer is placed on a pan preheated to a surface temperature of 122–210°C with the coating layer in contact, covered with a lid, and cooked in the pan for 5 minutes under conditions where the temperature of the space between the pan surface and the lid is 68–135°C, the area of ​​the blade is, for example, 15 cm 2 Over, 20 cm 2 Over, 25 cm 2 More than 30 cm 2 It could be more than 50 cm 2 Below, 45 cm 2 Below, 40 cm 2 Less than or equal to 35 cm 2 It may be less than or equal to. In one embodiment, when the frozen food (30) to which the coating layer (20) is attached is pan-cooked under the above conditions, the surface area of ​​the wing (25) formed by the melting and diffusion of the coating layer (20) is 20 cm² 2 up to 35 cm 2 It could be.

[0132] In addition, according to the present invention, the thickness variation of the wing is very small, for example, the wing thickness variation in an area within a radius of 12 mm from the center of the wing may be 800 μm or less, 600 μm or less, 500 μm or less, 400 μm or less, or 300 μm or less, and may also be 0 μm or more, 50 μm or more, 100 μm or more, 150 μm or more, or 200 μm or more. In one embodiment, the wing thickness variation in an area within a radius of 12 mm from the center of the wing may be formed in the range of 200 μm to 400 μm.

[0133] In addition, when measuring the wing thickness in an area within a radius of 32 mm from the center of the wing at 4 mm intervals, the coefficient of variation (CV) may be 60% or less, 55% or less, 50% or less, or 45% or less. In one embodiment, the coefficient of variation (CV) may be 40% or less. Specifically, the coefficient of variation (CV) may be 0% to 40%, 10% to 40%, 15% to 40%, 17% to 40%, or 20% to 40%. The coefficient of variation (CV) may be calculated as a percentage of the standard deviation relative to the mean of the measured data.

[0134] Within the above-mentioned preferred range of wing width and thickness variation, the coating liquid is spread evenly across the entire outer edge and center of the tray without clumping during cooking, thereby forming a wide, thin, and uniformly thick crispy wing.

[0135] The viscosity of the coating solution may be, for example, 1 Pa·s or more, 2 Pa·s or more, 3 Pa·s or more, or 4 Pa·s or more at 25°C, and may also be 10 Pa·s or less, 7 Pa·s or less, 6 Pa·s or less, or 5 Pa·s or less, and specifically may be 1 Pa·s to 10 Pa·s, 2 Pa·s to 7 Pa·s, 3 Pa·s to 6 Pa·s, or 4 Pa·s to 5 Pa·s. The viscosity may be, for example, a value measured by stirring 150g of a composition sample at a speed of 10 rpm at 25°C for 3 minutes using a viscosity measuring device (TVC-10).

[0136] In one embodiment, the viscosity measured at 25°C after melting the coating layer to obtain the coating solution may be 3 Pa·s to 6 Pa·s. When the viscosity of the coating solution is within the above range, clumping and layer separation occur less frequently during the preparation of the coating solution, and when cooking using the coating solution, it spreads to an appropriate thickness, resulting in excellent texture and physical properties upon completion of cooking.

[0137] According to another aspect of the present invention, a frozen food packaging is provided, comprising: a tray having the structure described above; a coating layer formed by freezing a coating liquid filled in the intaglio portion of the tray; and a frozen food placed on the embossed portion, with at least a portion of the lower portion attached to the coating layer.

[0138] More specifically, the frozen food packaging comprises: a tray having raised and recessed portions on an inner bottom surface; and a frozen food having a coating layer attached that is accommodated inside the tray; wherein the recessed portion of the coating layer is positioned to correspond to the raised portion of the tray.

[0139] The above frozen food may be a food intended to be cooked without the addition of at least one of oil and water, and is not limited to products to which batter and / or dough can be applied.

[0140] Examples of the above frozen food may be one or more selected from the group consisting of dumplings, fried foods, meat, processed meat, instant foods, noodles, bread, and processed seafood. Specifically, they may be one or more selected from the group consisting of dumplings, dumplings, gyoza, gnocchi, pierogi, spring rolls, rice balls, chicken, chicken nuggets, pork cutlets, croquettes, cheese bites, fish fingers, croquettes, pork cutlets, fried fish, and fried shrimp, but are not limited thereto. In one embodiment, the frozen food may be frozen dumplings.

[0141]

[0142] Experimental Example

[0143] Various types of trays were fabricated below, and frozen foods were manufactured and evaluated using them.

[0144]

[0145] (1) Manufacture of tray

[0146] Trays of various structures as shown in Table 1 below (experimental groups 0 to 10) were fabricated using a polypropylene material by a thermoforming method. First, the tray of experimental group 0 was fabricated to have a bottom surface with a two-part embossed structure as shown in Figures 1 to 5. In addition, the trays of experimental groups 1 to 10 were fabricated by varying the spacing between the segments of the embossed part (i.e., the width of the connecting channel) compared to the tray of experimental group 0, varying the radius of curvature of the curved surface of the embossed part, varying the height of the embossed part, or having a bottom surface with a one-part embossed structure, a three-part embossed structure, a two-part intaglio structure, a one-part intaglio structure, or a flat structure.

[0147] The structure of the trays of experimental groups 0 to 10 is shown in Table 1 below, and images of the bottom surface of the trays are shown in Figures 15 and 16.

[0148]

[0149] (2) Measure tray dimensions

[0150] The dimensions of the structure of the tray (2-part embossing) of experimental group 0 were measured. The measurement method is as follows, with reference to Figures 1 to 6.

[0151] - R value of the bottom surface raised portion: The radius of curvature (R) of the curved surface (110b) between the upper surface (110a) and the side surface (110c) of the raised portion was measured using a radius gauge (Mitutoyo R gauge 186).

[0152] - Width between sections: The width of the connecting channel (122) existing between the two raised sections (111, 112) was measured.

[0153] - Height of the raised section: The height from the lowest point of the bottom surface (100) to the upper surface (110a) of the raised section was measured.

[0154] - Upper surface area of ​​the tray embossed parts: The upper surface (110a) of the two embossed parts (111, 112) in a planar view was measured and the sum was calculated.

[0155] - Tray indentation area: The area of ​​the indentation (120) excluding the raised portion (110) from the bottom surface (100) was measured.

[0156] - Ratio of intaglio / relief surface area: The ratio of the area of ​​the intaglio part (120) to the area of ​​the relief surface (110a) (intaglio / relief surface) was calculated.

[0157] - Percentage of upper surface area of ​​the raised portion: The percentage (%) of the upper surface area of ​​the raised portion relative to the total area of ​​the bottom surface of the tray was measured. The upper surface (110a) having a flat shape in the raised portion is a surface that exhibits a straight line shape in a vertical cross-section.

[0158] In addition, the dimensions of the trays of other experimental groups were measured in the same manner as experimental group 0. However, when the bottom surface was a flat structure, measurements were not taken as there were no raised or recessed parts, and when the bottom surface was a recessed structure, measurements were taken on the recessed part formed by sinking downward and the raised part surrounding the recessed part.

[0159]

[0160]

[0161]

[0162]

[0163]

[0164]

[0165]

[0166]

[0167] (3) Preparation of batter

[0168] A batter solution containing protein, oil, water, a thickener, an emulsifier, and dextrin was prepared. First, 200.688g of water, 25.20g of oil (soybean oil), and 0.75g of an emulsifier (polyglycerol fatty acid ester (Q185SP, Taeyang Chemical Co.)) were added to a mixer (HOMO MIXER MARK2 MODEL 2.5, Premix Co.) and mixed by stirring at 5,500 rpm for 1 minute. Subsequently, 0.39g of the first thickener (sodium alginate) was dissolved in 50.172g of water beforehand, and then the first thickener and water were added to the mixer containing the mixture from the first mixing step and mixed by stirring at the same speed for 1 minute. Next, 1.05g of a second thickener (xanthan gum), 1.80g of high molecular weight dextrin (CCD, Cyclic Cluster Dextrin), and 19.95g of protein (alkali-pretreated gluten (MG400, Glico)) were added and mixed by stirring at the same speed for 3 minutes to prepare 300g of batter.

[0169]

[0170] (4) Preparation of frozen dumplings with a batter layer attached

[0171] 7g of the batter prepared in (3) was applied to the tray prepared in (1) above, dumplings were placed on top, steamed (97℃ or higher, 5 minutes 30 seconds), and frozen.

[0172]

[0173] (5) Measurement of dumpling-battery layer dimensions

[0174] The dimensions of the frozen dumplings with the batter layer attached (both the dumplings and the batter layer are frozen) manufactured in (4) above were measured. The measurement method is as follows with reference to FIGS. 8 to 14.

[0175] - Dumpling-concave contact area: The area (mm) where the frozen dumpling (30) comes into direct contact with the batter layer concave part (21) or comes into contact with a thin batter film in between. 2) was measured, which is almost the same as the area where the frozen dumpling (30) comes into direct contact with the raised portion (110) of the tray or comes into contact with a thin batter film in between.

[0176] - Percentage of contact area between dumpling and concave portion: The percentage of the area in contact with the frozen dumpling in the concave portion of the batter layer relative to the total area of ​​the batter layer was calculated. This is approximately the same as the percentage (%) of the sum of the upper surface (21a) and the curved surface (21b) of the concave portion relative to the total area of ​​the batter layer. Here, the total area of ​​the batter layer refers to the planar area of ​​the entire batter layer (an area including both the flat portion and the concave portion).

[0177] - Area of ​​the upper surface of the concave part: The area of ​​the upper surface (21a) of the concave part (21) was measured in a planar manner, and if there were two or more concave parts, the sum of them was calculated.

[0178] - Percentage of upper surface area of ​​the concave portion: The percentage (%) of the upper surface area of ​​the concave portion relative to the total area of ​​the batter layer was measured. The upper surface (21a) having a flat shape in the concave portion is a surface that exhibits a straight line shape in a vertical cross-section.

[0179] - Volume of the batter layer depression: The volume of the sunken space in the depression (21) of the batter layer attached to the frozen dumpling was measured. Specifically, water was filled into the sunken space in the depression, and after measuring the weight of the filled water, the density of the water (approx. 1 g / cm³) 3 It was converted into volume using ).

[0180] - Percentage of volume of the concave area: The percentage (%) of the volume of the concave area relative to the total volume of the batter layer was calculated.

[0181] - Batter layer thickness: The thickness was measured from the bottom surface of the batter layer to the part joined with the frozen dumpling.

[0182] - Weight of dumplings only per piece: The weight of the frozen dumplings only, excluding the batter layer, was measured.

[0183] - Weight of batter layer only per unit: The weight of the batter layer only, excluding the frozen dumplings, was measured.

[0184]

[0185] (6) Measurement of the viscosity of the batter layer

[0186] The above batter layer was completely melted to obtain the batter liquid, and the viscosity was measured using a viscometer (TVC-10).

[0187] Specifically, 150g of each batter solution was weighed into a glass beaker, a spindle probe (Brookfield spindle no. 3 probe) was connected to a viscometer, and the probe was placed in the batter solution inside the glass beaker. Then, the viscosity was measured by operating the viscometer for 3 minutes at 25℃ and 10 rpm.

[0188]

[0189] The basic structure of frozen dumplings prepared using trays of experimental groups 0 to 10 is shown in Tables 4 and 5 below, and photographs of the bottom surface of each batter layer are shown in Figures 15 and 16.

[0190]

[0191]

[0192]

[0193]

[0194]

[0195] (7) Cooking example

[0196] The frozen dumplings with the batter layer prepared in (4) above were cooked in a frying pan. Specifically, the frozen dumplings were placed on a frying pan that had been preheated to a surface temperature of 122 to 210°C by heating over low heat for 30 seconds to 1 minute, with the batter layer in contact with the pan, and then covered with a lid and cooked for 5 minutes under conditions where the temperature of the space between the frying pan surface and the lid was 68 to 135°C.

[0197]

[0198] (8) Wing thickness

[0199] The thickness of the wing formed from the batter layer cooked in (7) above was measured. Specifically, the thickness of the cross-sectional layer of the cooked batter was measured at different distances from the center of the wing by a method of repeatedly measuring the length using a digital microscope (Keyence, VHX-7000), and is shown in FIG. 17.

[0200] Based on the measured thickness data, the coefficient of variation (CV) was calculated according to the following formula.

[0201] Coefficient of Variation (CV, %) = [Standard deviation of thickness data / Mean of thickness data] x 100

[0202] The results are shown in Table 6 below. A smaller coefficient of variation indicates less thickness variation.

[0203]

[0204] (9) Crispness and sensory evaluation

[0205] The crispness of the wings, the texture of the dumplings, and the overall taste were evaluated on a 5-point scale by 10 panelists based on the following criteria.

[0206] - Wing Crispness: Not crispy at all (1 point), Not crispy (2 points), Average (3 points), Crispy (4 points), Very crispy (5 points)

[0207] - Dumpling texture (chewing texture preference): Very bad (1 point), Bad (2 points), Average (3 points), Good (4 points), Very good (5 points)

[0208] - Overall taste: Very bad (1 point), Bad (2 points), Average (3 points), Good (4 points), Very good (5 points)

[0209] The results are shown in Table 7 below.

[0210]

[0211]

[0212]

[0213]

[0214]

[0215]

[0216] As shown in the results above, it can be confirmed that frozen dumplings produced using the trays of experimental groups 0, 1, 4, 7, 8, and 10, which have a preferred structure according to the present invention, have wide wing widths and uniform thickness overall. In addition, the frozen dumplings of these experimental groups were evaluated as excellent in terms of sensory aspects regarding wing crispness, dumpling texture, and overall taste.

[0217]

[0218] (10) Thermal image

[0219] Frozen dumplings with a batter layer attached to experimental group 0, prepared in (4) above, were pan-cooked under the same conditions as (7) above, and thermal images over time were obtained using an Infratec Variocam HD device and are shown in FIG. 18. As a result of the thermal imaging measurement, it was confirmed that heat was evenly distributed throughout the dumplings during cooking, which is because the smooth circulation of the batter liquid through the connection effectively performed the role of a heat transfer medium.

Claims

1. Bottom surface; A side wall extending upward from the edge of the bottom surface; and It includes a receiving space formed by the floor surface and the side wall, The above bottom surface is A raised portion formed protruding upward; and Includes an intaglio portion surrounding the above-mentioned embossed portion; The above engraved part A tray comprising an outer channel continuously formed along the outer circumference of the above-mentioned raised portion.

2. In Paragraph 1, The above engraved part A tray further comprising at least one connecting channel that connects one side and the other side of the outer Euro and penetrates across the raised portion.

3. In Paragraph 2, A tray in which the above-mentioned raised portion is divided into a plurality of sections by the above-mentioned connecting channel.

4. In Paragraph 2, A tray in which the above connection channel is formed to cross the long axis direction of the bottom surface.

5. In Paragraph 2, A tray having a connection channel width of 15 mm to 25 mm.

6. In Paragraph 1, A tray in which the ratio (A2 / A1) of the area of ​​the intaglio (A2) to the area of ​​the raised portion (A1) is in the range of 1.5 to 10.

7. In Paragraph 1, The above raised part Flat upper surface; A curved surface formed at the edge of the upper surface; and A tray including a side extending downward from the above-mentioned curved surface.

8. In Paragraph 7, A tray in which the ratio of the upper surface area of ​​the raised portion to the total bottom surface area of ​​the tray is 5% to 50%.

9. In Paragraph 7, A tray having a curved surface of the raised portion having a radius of curvature of 1.5 mm to 4.5 mm.

10. In Paragraph 7, A tray having a tapered shape on the side of the raised portion that widens toward the bottom.

11. In Paragraph 1, A tray having a protrusion height of 0.5 mm to 4 mm on the raised portion.

12. In Paragraph 2, A tray in which the bottom surface of the outer Euro and the bottom surface of the connecting channel form a continuous plane without a step.

13. In Paragraph 1, The above tray includes a plurality of receiving spaces separated by side walls, and A tray in which the raised and recessed portions are independently formed for each receiving space.

14. In Paragraph 1, The material of the above tray comprises any one of polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), or aluminum.

15. In Paragraph 1 The above tray is a tray used for manufacturing or accommodating frozen food with a coating layer attached.

16. In Paragraph 15 Food before or after freezing is placed on the raised portion above, and A tray in which a coating liquid or a coating layer is received in the above-mentioned portion.

17. A step of preparing a tray according to any one of claims 1 to 16; A step of filling the engraved portion of the above tray with a coating liquid; A step of placing food on the raised portion of the tray; and A method for manufacturing a frozen food product having a coating layer attached, comprising the step of freezing and attaching the above coating solution and the food product.

18. In Paragraph 17, A method for manufacturing a frozen food with a coating layer attached, wherein the step of placing the food involves arranging the food such that the lower surface of the food contacts the upper surface of the raised portion and the lower edge of the food is submerged in the coating liquid.

19. Tray of paragraph 1; and A coating layer formed by freezing a coating liquid filled in the intaglio portion of the above tray; and A frozen food packaging comprising: a frozen food that is seated on the raised portion and has at least a portion of its lower part attached to the coating layer.

20. In Paragraph 19 The above frozen food is a frozen food package, which is a frozen dumpling.

Images