JPH03224470A - Method for freezing and storing food - Google Patents
Method for freezing and storing foodInfo
- Publication number
- JPH03224470A JPH03224470A JP1865090A JP1865090A JPH03224470A JP H03224470 A JPH03224470 A JP H03224470A JP 1865090 A JP1865090 A JP 1865090A JP 1865090 A JP1865090 A JP 1865090A JP H03224470 A JPH03224470 A JP H03224470A
- Authority
- JP
- Japan
- Prior art keywords
- food
- freezing
- frozen
- temperature
- quickly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 238000007710 freezing Methods 0.000 title claims description 19
- 230000008014 freezing Effects 0.000 title claims description 18
- 238000000034 method Methods 0.000 title claims description 6
- 239000013078 crystal Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 7
- 235000013611 frozen food Nutrition 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims description 9
- 238000009920 food preservation Methods 0.000 claims 1
- 239000003507 refrigerant Substances 0.000 description 10
- 210000000170 cell membrane Anatomy 0.000 description 7
- 230000006378 damage Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 238000002194 freeze distillation Methods 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（イ）産業上の利用分野
本発明は、食品を凍結させて長期保存する場合に好適な
冷凍保存方法に関する。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a frozen preservation method suitable for freezing foods for long-term storage.
（ロ）＃：米の技術
従来より、食品特に生物を保存するには、冷却して保存
するのが好適とされている。それは、低温においては食
品内部のバクテリヤの活動や食品自体の老化が抑制され
るからである。(b) #: Rice technology Traditionally, it has been considered appropriate to preserve foods, especially living things, by cooling them. This is because at low temperatures, the activity of bacteria inside the food and the aging of the food itself are suppressed.
しこうしてこの冷却保存は、食品を凍結せずに保存する
冷蔵と、凍結させて保存する冷凍保存とに大別される。Therefore, this cooling preservation is broadly divided into refrigeration, in which food is preserved without freezing, and frozen preservation, in which food is preserved by freezing.
前者の冷蔵は凍結による食品ダメージを考慮する必要が
ないものの、バクテリヤの繁殖を抑制するだけで、停止
させるものではないため、長期保存は不可能である。Although the former type of refrigeration does not require consideration of food damage due to freezing, it only suppresses the proliferation of bacteria and does not stop it, making long-term storage impossible.
それに引き換え、後者の冷凍保存は食品内部のバクテリ
ヤや食品自体の老化を阻止するため、食品の長期保存（
理論的には半永久的）が可能であり、昨今の食文化の発
達に伴い、家庭においても冷凍冷蔵庫にて食品の冷凍保
存が行われる様になってきている。On the other hand, the latter type of frozen storage prevents bacteria inside the food and the aging of the food itself, so long-term storage of food (
Theoretically, it is possible to preserve frozen foods (semi-permanently), and with the recent development of food culture, frozen preservation of foods in refrigerators and freezers has become commonplace at home.
（ハ）発明が解決しようとする課題
ここで食品の凍結とは、実際には食品内部の水分が氷り
、氷の結晶となることである。この氷の結晶が形成され
る温度帯は最大氷結晶生成帯と云われ、この温度帯を通
過する過程で食品は冷凍されるが、この通過時間が長い
ほど氷の結晶が大きくなることが知られている。結晶が
大きいということは、それによって食品の細胞膜破壊が
進行することであり、調理するために解凍する際に多量
のドリップが流出して栄養分や風味が損なわれてしまう
問題が生ずる。従ってこの最大氷結晶生成帯をできるだ
け速く通過させることが理想的である。(c) Problems to be Solved by the Invention Here, freezing of food actually means that the water inside the food freezes and becomes ice crystals. The temperature zone where ice crystals form is called the maximum ice crystal formation zone, and food is frozen during the process of passing through this temperature zone, and it is well known that the longer this passage time, the larger the ice crystals become. It is being If the crystals are large, the cell membrane of the food will be destroyed, and when the food is thawed for cooking, a large amount of drippings will flow out, resulting in loss of nutrients and flavor. Therefore, it is ideal to pass through this zone of maximum ice crystal formation as quickly as possible.
更に、食品を凍結して保存することで腐敗は防止される
ものの、通常の冷凍温度である一１８℃乃至−２０℃の
温度では前述の食品内部の氷の結晶同士が再結晶して成
長し、凍結保存中にも細胞膜破壊が発生する問題が生じ
ていた。Furthermore, although food can be stored by freezing to prevent spoilage, at normal freezing temperatures of -18°C to -20°C, the aforementioned ice crystals inside the food can recrystallize and grow. However, there was a problem that cell membrane destruction occurred even during cryopreservation.
本発明は係る課題を解決するために成されたものである
。The present invention has been made to solve this problem.
（ニ）課題を解決するための手段
本発明の食品の冷凍保存方法は、食品を一５０℃以下に
て急速に冷却することにより、当該食品の最大氷結晶生
成帯を迅速に通過させた後、その凍結食品を一３０℃以
下にて引き続き深温保存するものである。(d) Means for Solving the Problems The method of freezing food according to the present invention involves rapidly cooling the food at -50°C or below, so that the food quickly passes through the maximum ice crystal formation zone. The frozen food is then stored at a temperature below -30°C.
（ホ）作用
本発明によれば食品の凍結の際の食品内部の氷の結晶小
さく形成することができる。更に、食品の保存中の食品
内部の氷の再結晶を抑制できる。(E) Effect According to the present invention, ice crystals inside the food can be formed into small sizes when the food is frozen. Furthermore, recrystallization of ice inside the food during storage of the food can be suppressed.
（へ）実施例 次に本発明の一実施例を図面を参照しつつ説明する。(f) Example Next, one embodiment of the present invention will be described with reference to the drawings.
図面において、１は断熱箱であり、内部は上に冷凍室２
、右下に深温保存室３、左下に急速冷凍室４を構成する
。５は冷却ユニットであり各素子は図に示すような冷媒
回路を構成し、内部には冷媒（実験ではＲ−５０２冷媒
）が封入される。コンプレッサー６がら出た冷媒はコン
デンサー７にて放熱せられ、切替え弁８よりキャピラリ
チューブ９と１０とに択一的に流され、キャピラリチュ
ーブ９にて減圧せられた冷媒は主冷却器１１に流入し、
蒸発してコンプレッサー６に帰還し、キャピラリチュー
ブ１０にて減圧せられた冷媒は急速冷凍室４内底部に配
置した板状の補助冷却器１２に流入し、蒸発してコンプ
レッサー６に帰還するよう構成されている。In the drawing, 1 is an insulated box, and the inside has a freezer compartment 2 on top.
, a deep-temperature preservation chamber 3 is constructed at the lower right, and a quick freezing chamber 4 is constructed at the lower left. 5 is a cooling unit, and each element constitutes a refrigerant circuit as shown in the figure, and a refrigerant (R-502 refrigerant in the experiment) is sealed inside. The refrigerant discharged from the compressor 6 is radiated heat in the condenser 7, and is selectively flowed through the capillary tubes 9 and 10 through the switching valve 8, and the refrigerant whose pressure is reduced in the capillary tube 9 flows into the main cooler 11. death,
The refrigerant is evaporated and returned to the compressor 6, and the pressure is reduced in the capillary tube 10. The refrigerant is then flowed into a plate-shaped auxiliary cooler 12 disposed at the bottom of the quick freezing chamber 4, evaporated, and returned to the compressor 6. has been done.
通常切替え弁８は冷媒を主冷却器１１に流し、これによ
って冷却した冷気１３をファン１４にて各室に供給し、
冷凍室２と急速冷凍室４を一１８℃乃至−２０℃の通常
の冷凍温度に冷却し、特に調理・加工済み冷凍食品を収
納するために用い、一方、深温保存室３は供給する冷気
量を多くするなどによって一３０℃以下の極低温（以下
深温と云う）に冷却して、特になまものの冷凍保存に用
いる。Normally, the switching valve 8 causes the refrigerant to flow into the main cooler 11, and the cold air 13 cooled by this is supplied to each room by the fan 14.
The freezer compartment 2 and the quick-freeze compartment 4 are cooled to normal freezing temperatures of -18°C to -20°C and are used especially for storing cooked and processed frozen foods, while the deep-temperature storage compartment 3 is used to store cold air to be supplied. It is cooled to an extremely low temperature (hereinafter referred to as deep temperature) below -30°C by increasing the amount and is used especially for frozen preservation of raw foods.
面、生肉等の食品を凍結させる場合は、当該食品を急速
冷凍室４内の補助冷却器１２上に載置して、切替え弁８
の操作により、冷媒を補助冷却器１２のみに流して急速
冷却室４に冷却ユニット５のパワーを集中する。この時
補助冷却器１２の温度は一５０℃以下、理想的には一６
０℃以下となることが望ましく（実験では外気温＋１５
℃で一６２℃に到達した。）、それによって補助冷却器
１２上の食品は急速に冷却され、当該食品の最大氷結晶
生成帯を迅速に通過せしめられる。従って凍結により発
生する食品内部の氷の結晶は大きくならず、細胞膜破壊
は抑制される。When freezing food such as fish or raw meat, place the food on the auxiliary cooler 12 in the quick-freezing compartment 4, and turn on the switching valve 8.
By this operation, the refrigerant flows only through the auxiliary cooler 12 and the power of the cooling unit 5 is concentrated in the rapid cooling chamber 4. At this time, the temperature of the auxiliary cooler 12 is below -50°C, ideally -16°C.
It is desirable that the temperature be below 0°C (in experiments, the outside temperature +15
℃ reached -62℃. ), whereby the food on the auxiliary cooler 12 is rapidly cooled and quickly passed through the maximum ice crystal formation zone of the food. Therefore, ice crystals inside the food that occur due to freezing do not grow, and cell membrane destruction is suppressed.
このような急速冷凍は所定時間で終了し、冷媒は再び主
冷却器１１に流れるように切替え弁８を動作させる。一
方、この様に急速に凍結させた食品は、次に深温保存室
３に移し、引き続き一３０℃以下の深温で冷却保存する
。Such rapid freezing ends in a predetermined time, and the switching valve 8 is operated so that the refrigerant flows into the main cooler 11 again. On the other hand, the food that has been rapidly frozen in this way is then transferred to the deep temperature storage chamber 3 and is subsequently cooled and preserved at a deep temperature of -30° C. or lower.
深温保存室８では収納された食品は−３０”Ｃ以下の深
温で保存することで従来の一１８℃程で保存する場合と
異なり、食品の細胞膜が氷の再結晶によって破壊される
ことも、これにより解凍時に多量のドリップが流出して
しまうことも防止されるようになる。具体的にマグロを
用いて実験したところ、マグロに含まれる酵素が不活性
化することにより、蛋白質の変質は半分以下に抑制され
、また、脂肪の酸化度合いを示すＰｏＶ値も減少し更に
色合いも良好に維持され、−１８℃程の冷凍室２に比較
して鮮度維持機能が大幅に向上することが確認されてい
る。In the deep-temperature storage chamber 8, stored food is stored at a deep temperature of -30"C or lower, which prevents the cell membranes of the food from being destroyed by recrystallization of ice, unlike the conventional storage at about 118"C. This also prevents a large amount of drips from flowing out during thawing.Specific experiments using tuna showed that the enzymes contained in tuna were inactivated, leading to protein denaturation. In addition, the PoV value, which indicates the degree of fat oxidation, is reduced, and the color is also maintained well, and the freshness maintenance function is significantly improved compared to Freezer Room 2, which is at about -18℃. Confirmed.
以上のことより、凍結から保存に渡る一連の工程で、食
品の細胞膜破壊は極力抑制され、鮮度保持の著しい向上
が図れるようになる。From the above, in the series of steps from freezing to preservation, destruction of cell membranes of foods can be suppressed to the utmost, and freshness retention can be significantly improved.
（ト）発明の効果
本発明の食品の冷凍保存方法によれば、食品は短時間で
凍結状態となるので、氷の結晶成長が抑制されて細胞膜
破壊が阻止されるようになる。更にこのように凍結した
食品は引き続いて深温保存することによりその後の食品
内部の氷結晶の成長による細胞膜破壊を抑制でき、凍結
から保存に渡って食品を長期に且つ鮮度を維持して保存
することが可能となるものである。(G) Effects of the Invention According to the food freezing method of the present invention, the food becomes frozen in a short time, so ice crystal growth is suppressed and cell membrane destruction is prevented. Furthermore, by subsequently storing foods frozen in this way at deep temperatures, cell membrane destruction due to subsequent growth of ice crystals inside the food can be suppressed, and the food can be preserved for a long period of time from freezing to preservation while maintaining its freshness. This makes it possible.
図面は本発明を実施するための断熱箱と冷却ユニットの
構成を説明する図である。
１・・・断熱箱、３・・・深温保存室、４・・急速冷凍
室。The drawings are diagrams illustrating the configuration of a heat insulating box and a cooling unit for carrying out the present invention. 1...insulation box, 3...deep temperature storage chamber, 4...quick freezing chamber.
Claims (1)
、当該食品の最大氷結晶生成帯を迅速に通過させた後、
その凍結食品を−３０℃以下にて引き続き深温保存する
ことを特徴とする食品の冷凍保存方法。1) After rapidly cooling the food to -50°C or lower to quickly pass through the maximum ice crystal formation zone of the food,
A method for freezing food preservation, which comprises continuously deep-temperature preservation of the frozen food at -30°C or lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1865090A JPH03224470A (en) | 1990-01-29 | 1990-01-29 | Method for freezing and storing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1865090A JPH03224470A (en) | 1990-01-29 | 1990-01-29 | Method for freezing and storing food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03224470A true JPH03224470A (en) | 1991-10-03 |
Family
ID=11977492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1865090A Pending JPH03224470A (en) | 1990-01-29 | 1990-01-29 | Method for freezing and storing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03224470A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003059075A1 (en) * | 2000-07-04 | 2003-07-24 | Hoyo Fisheries Co., Ltd | Process for producing highly fresh frozen tuna meat and highly fresh frozen tuna meat |
| JP2005198554A (en) * | 2004-01-15 | 2005-07-28 | Matsushita Electric Ind Co Ltd | Storage device |
-
1990
- 1990-01-29 JP JP1865090A patent/JPH03224470A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003059075A1 (en) * | 2000-07-04 | 2003-07-24 | Hoyo Fisheries Co., Ltd | Process for producing highly fresh frozen tuna meat and highly fresh frozen tuna meat |
| JP2005198554A (en) * | 2004-01-15 | 2005-07-28 | Matsushita Electric Ind Co Ltd | Storage device |
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