JPH0530896A - Refrigerated or frozen food - Google Patents
Refrigerated or frozen foodInfo
- Publication number
- JPH0530896A JPH0530896A JP3216159A JP21615991A JPH0530896A JP H0530896 A JPH0530896 A JP H0530896A JP 3216159 A JP3216159 A JP 3216159A JP 21615991 A JP21615991 A JP 21615991A JP H0530896 A JPH0530896 A JP H0530896A
- Authority
- JP
- Japan
- Prior art keywords
- water
- food
- absorbing
- refrigerated
- film
- 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.)
- Granted
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は食品の冷蔵又は冷凍解凍
に際して、その切断面等より発生する水分（ドリップ）
を吸収し、またその発生を抑制して、該食品本来の品質
を保持することができる冷蔵又は冷凍食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to water (drip) generated from a cut surface of a food when it is refrigerated or frozen and thawed.
The present invention relates to a refrigerated or frozen food product which can absorb the heat and suppress the generation thereof to maintain the original quality of the food product.
【０００２】[0002]
【従来の技術】従来、畜肉や魚肉の切り身、果物や菓子
のスライス又は個分け品等を吸水シート上に載せ、或は
更にこれらをポリ袋に入れて、冷蔵又は冷凍した、冷蔵
又は冷凍食品が使用されている。ところが、かかる従来
の冷蔵又は冷凍食品には、その冷蔵又は冷凍解凍に際
し、該吸水シートが接触していた食品の切断面等が脱水
状態になり、その風味や食感が損なわれ、目減りする
等、該食品本来の品質が損なわれてしまうという欠点が
ある。2. Description of the Related Art Conventionally, meat or fish fillets, fruits or confectionery slices or individual products, etc. are placed on a water-absorbent sheet, or further put in a plastic bag and refrigerated or frozen, chilled or frozen food. Is used. However, in such conventional refrigerated or frozen foods, when refrigerated or frozen and thawed, the cut surface of the food product that the water-absorbent sheet was in contact with becomes dehydrated, its flavor and texture are impaired, and the reduction is reduced. However, there is a drawback that the original quality of the food is impaired.
【０００３】[0003]
【発明が解決しようとする課題】本発明が解決しようと
する課題は、従来の冷蔵又は冷凍食品では、その冷蔵又
は冷凍解凍に際し、吸水シートが接触していた食品の切
断面等が脱水状態になり、その風味や食感が損なわれ、
目減りする等、該食品本来の品質が損なわれてしまう点
である。The problem to be solved by the present invention is that, in the case of conventional refrigerated or frozen foods, the cut surface of the food which the water-absorbent sheet was in contact with during refrigeration or freezing and thawing is dehydrated. , Its flavor and texture are impaired,
This is a point that the original quality of the food is impaired, such as a loss of eyesight.
【０００４】[0004]
【課題を解決するための手段】しかして本発明者らは、
上記課題を解決するべく、種々検討を重ねた結果、吸水
性フィルムを支持体の片面又は両面に積層した吸水シー
トを用い、該吸水性フィルムを食品の切断面等に接触さ
せた状態で冷蔵又は冷凍したものが正しく好適であるこ
とを見出した。However, the present inventors have
In order to solve the above problems, as a result of various studies, a water-absorbent sheet having a water-absorbent film laminated on one side or both sides of a support is refrigerated in a state in which the water-absorbent film is in contact with a cut surface of a food or the like. It has been found that the frozen ones are correct and suitable.
【０００５】すなわち本発明は、下記食品群から選ばれ
る１種又は２種以上が、吸水性フィルムを支持体の片面
又は両面に積層した吸水シートで区分けされており、且
つ該吸水性フィルムに接触する状態で冷蔵又は冷凍され
て成ることを特徴とする冷蔵又は冷凍食品に係る。That is, in the present invention, one or more selected from the following food groups are classified by a water-absorbent sheet having a water-absorbent film laminated on one side or both sides of a support, and contact with the water-absorbent film. The present invention relates to a refrigerated or frozen food, which is characterized by being refrigerated or frozen in the following state.
【０００６】食品群：果実、畜肉、魚肉、練り製品、乳
製品、パン用ドウ、菓子用ドウ又は菓子のスライス、ブ
ロック、切り身又は個分け品Food group: fruits, meat, fish meat, paste products, dairy products, bread dough, confectionery dough or confectionery slices, blocks, fillets or individual products
【０００７】本発明において対象となる食品は果実、畜
肉、魚肉、練り製品、乳製品、パン用ドウ、菓子用ドウ
又は菓子のスライス、ブロック、切り身又は個分け品で
ある。またこれらの食品の切断面等に吸水性フィルムを
接触させた状態で用いる吸水シートは該吸水性フィルム
を支持体の片面又は両面に積層したものである。The foods to which the present invention is applicable are fruits, livestock meat, fish meat, paste products, dairy products, bread dough, confectionery dough or confectionery slices, blocks, fillets or individual products. Further, the water-absorbent sheet used in a state where the water-absorbent film is in contact with the cut surface of these foods is a laminate of the water-absorbent film on one side or both sides of a support.
【０００８】本発明において、吸水性フィルムとして
は、各種の材質よりなるものを用いることができるが、
セロハン、ポリビニルアルコール、ポリアクリル酸塩、
ポリアクリルアミド、ポリエチレンオキサイド、エチレ
ン−酢酸ビニル共重合体のけん化物、変性セルロース、
デンプングラフト重合物、ゼラチン、グルコマンナンか
ら選ばれる材質よりなるを用いるのが好ましい。これら
はいずれも、その厚みが１〜１００μのものを用いるの
が好ましい。なお、上記材質のフィルムは、吸水性のフ
ィルムとして単体で用いてもよいが、２種類以上の材質
のフィルムの積層体として用いることもできる。市販の
セロハンフィルムやポリビニルアルコールフィルムのな
かには、防湿コートされたものもあるが、これらは本発
明に適さない。In the present invention, the water absorbent film may be made of various materials.
Cellophane, polyvinyl alcohol, polyacrylate,
Polyacrylamide, polyethylene oxide, saponified ethylene-vinyl acetate copolymer, modified cellulose,
It is preferable to use a material selected from starch graft polymer, gelatin, and glucomannan. It is preferable to use those having a thickness of 1 to 100 μm. The film made of the above material may be used alone as a water-absorbing film, but may also be used as a laminate of films made of two or more kinds of materials. Some commercially available cellophane films and polyvinyl alcohol films are moisture-proof coated, but these are not suitable for the present invention.
【０００９】また吸水性フィルムとしては、その吸水量
が０．３〜３００ｇ／ｍ2の範囲のものを用いるのが好
ましく、１〜１００ｇ／ｍ2の範囲のものを用いるのが
更に好ましい。吸水量が０．３ｇ／ｍ2よりも小さい
と、該吸水性フィルムと食品との密着性が悪くなり、ず
れや剥れを生じ易くなる。逆に吸水量が３００ｇ／ｍ2
よりも大きいと、該吸水性フィルムが食品の水分を吸収
し過ぎて、食品の風味や食感を損ない、食品を目減りさ
せるようになる。特にセロハンは、湿潤強度に優れ、上
記の積層吸水性フィルムの最外層フィルムとして好適な
材料である。ここに吸水量は、試料を２３℃のデシケー
タ中で２４時間乾燥したときの重量をＷ0（ｇ）、続い
て該試料を２０℃の水道水中に浸漬した後、取り出して
表面水を拭き取ったときの重量をＷ1（ｇ）、該試料の
表面積をＳ（ｍ2）として、次式で算出される値Ａ（ｇ
／ｍ2）である。Ａ＝（Ｗ1−Ｗ0）／Ｓ[0009] As the water-absorbing film is preferably used in the range that the water absorption amount is 0.3~300g / m 2, to use a range of 1 to 100 g / m 2 more preferred. When the water absorption amount is less than 0.3 g / m 2 , the adhesion between the water absorbent film and the food is deteriorated, and slippage or peeling is likely to occur. On the contrary, the water absorption is 300 g / m 2
When it is larger than the above range, the water-absorbent film absorbs too much water from the food, impairing the flavor and texture of the food and reducing the amount of the food. In particular, cellophane is excellent in wet strength and is a suitable material as the outermost layer film of the laminated water absorbent film. The water absorption here is the weight when the sample was dried in a desiccator at 23 ° C. for 24 hours, W 0 (g), and then the sample was immersed in tap water at 20 ° C. and then taken out and the surface water was wiped off. When the weight is W 1 (g) and the surface area of the sample is S (m 2 ), the value A (g
/ M 2 ). A = (W 1 −W 0 ) / S
【００１０】本発明において、支持体としては、各種の
材質よりなるものを用いることができるが、疎水性高分
子材料、金属から選ばれる材質よりなるものを用いるの
が好ましい。これらには具体的に、ポリオレフィンフィ
ルム、ポリエステルフィルム、ポリ塩化ビニルフィル
ム、ポリ塩化ビニリデンフィルム、ポリアミドフィル
ム、ポリスチレンフィルム、ポリカーボネートフィル
ム、アルミニウム箔等がある。In the present invention, a support made of various materials can be used, but it is preferable to use a support made of a material selected from a hydrophobic polymer material and a metal. Specific examples thereof include a polyolefin film, a polyester film, a polyvinyl chloride film, a polyvinylidene chloride film, a polyamide film, a polystyrene film, a polycarbonate film, and an aluminum foil.
【００１１】また支持体としては、その厚みが３〜１０
００μの範囲のものを用いるのが通常であるが、５〜３
００μの範囲のものを用いるのが好ましく、１０〜１０
０μの範囲のものを用いるのが更に好ましい。厚みが３
μよりも小さいと、剛性が不足して、実質的に吸水性フ
ィルムを支持し難くなる。逆に厚みが１０００μよりも
大きいと、経済的に不利になる。なお、剛性の観点から
支持体として特に好ましい材料はポリプロピレン又はＰ
ＥＴ（ポリエチレンテレフタレート）である。そしてか
かる支持体は、該支持体の片面又は両面に吸水性フィル
ムを積層した吸水シートを食品の切断面等に接触させて
用いることからすると、該切断面等を保護する上で、酸
素バリア性の良い材質よりなるものが好ましく、具体的
には酸素透過度で２００cc／ｍ2・day・atm以下のものが
好ましい。The support has a thickness of 3 to 10
It is usual to use one having a range of 00μ, but 5 to 3
It is preferable to use one having a range of 00 μ, and 10 to 10
It is more preferable to use one having a range of 0 μ. Thickness is 3
When it is smaller than μ, the rigidity is insufficient and it becomes substantially difficult to support the water-absorbent film. On the contrary, if the thickness is larger than 1000 μ, it is economically disadvantageous. From the viewpoint of rigidity, a particularly preferable material for the support is polypropylene or P.
It is ET (polyethylene terephthalate). And such a support has an oxygen barrier property in protecting the cut surface and the like from the viewpoint of using a water absorbent sheet in which a water absorbent film is laminated on one or both surfaces of the support in contact with the cut surface or the like of food. It is preferable to use a material having good oxygen permeability, specifically, an oxygen permeability of 200 cc / m 2 · day · atm or less.
【００１２】吸水性フィルムと支持体とを積層する方法
としては、通常工業的に行なわれている方法、例えばド
ライラミネーションや押出コーティングを適用すること
ができる。ドライラミネーションの際の接着剤として
は、食品包装材料用として認可されているもので且つ充
分な接着力を有するものであれば特に制限はないが、ポ
リウレタン系接着剤やエポキシ系接着剤を用いるのが好
ましい。接着剤の厚みについても特に制限はないが、乾
燥状態で１〜１０μの範囲とするのが好ましい。As a method for laminating the water-absorbent film and the support, a method which is usually used industrially, for example, dry lamination or extrusion coating can be applied. The adhesive for dry lamination is not particularly limited as long as it is one that is approved for food packaging materials and has sufficient adhesive force, but a polyurethane adhesive or an epoxy adhesive is used. Is preferred. Although the thickness of the adhesive is not particularly limited, it is preferably in the range of 1 to 10 μm in a dry state.
【００１３】食品の冷蔵又は冷凍解凍の際に、その切断
面等に吸水性フィルムを接触させておくと、該切断面等
より発生するドリップをその場で吸収して、該ドリップ
が他の部分へ流出するのを防止できる。また適度な吸水
能を有する吸水性フィルムを接触させておくと、食品が
本来有する水分を必要以上に吸収し過ぎることなく、ド
リップの発生それ自体を低く抑えることができる。すな
わち、ドリップ率＝（発生したドリップのうちで吸水性
フィルムによって吸収し切れなかったドリップの重量／
もとの食品の重量）×１００（％）、吸水率＝（吸水性
フィルムに吸収されたドリップの重量／もとの食品の重
量）×１００（％）、及び脱水率＝ドリップ率＋吸水率
（％）をいずれも低く抑えることができ、したがって食
品の風味や食感を損なうことがなく、また該食品を不用
意に目減りさせないのである。When a cut surface or the like is brought into contact with a cut surface or the like when refrigerating or freezing and thawing food, the drip generated from the cut surface or the like is absorbed on the spot and the drip or other portion is absorbed. Can be prevented from flowing out. Further, when a water-absorbent film having an appropriate water-absorbing capacity is brought into contact with the water-absorbing film, the occurrence of drip itself can be suppressed to a low level without excessively absorbing water originally contained in food. That is, drip rate = (weight of drip that was not completely absorbed by the water-absorbent film among generated drip /
Original food weight) × 100 (%), Water absorption rate = (weight of drip absorbed in water-absorbent film / original food weight) × 100 (%), and dehydration rate = drip rate + water absorption rate (%) Can be kept low, and therefore the flavor and texture of the food are not impaired, and the food is not carelessly depleted.
【００１４】吸水性フィルム単体では、その吸水時に軟
化、膨潤、膨張することによりしわが発生して見苦しく
なったり、また該吸水性フィルムを取り除いて食品を使
用しようとする際に、該吸水性フィルムが該食品に密着
してしまって、剥離のきっかけがつかみ難く、作業性が
悪いが、該吸水性フィルムを支持体の片面又は両面に積
層しておくと、該吸水性フィルムの形状が保たれ、作業
性も良くなる。The water-absorbent film alone becomes unsightly due to wrinkles due to softening, swelling and expansion when it absorbs water, or when the water-absorbent film is to be used after removing the water-absorbent film. Adheres to the food, it is difficult to grasp the trigger of peeling, and the workability is poor, but if the water-absorbent film is laminated on one side or both sides of the support, the shape of the water-absorbent film is maintained. , Workability is also improved.
【００１５】本発明で用いる吸水シートは、吸水性フィ
ルムを支持体の片面に積層したものでもよいが、両面に
積層したものの方が好ましい。食品の例えばスライスを
積み重ねる場合、該スライスの相互間に１枚の吸水シー
トを介在させるだけで済み、経済的であると同時に吸水
性フィルムの膨張による該吸水シートのカールを防止す
ることができるからである。The water-absorbent sheet used in the present invention may be a water-absorbent film laminated on one side of the support, but is preferably laminated on both sides. For example, when stacking slices of food, only one water-absorbing sheet is required to be interposed between the slices, which is economical and at the same time curls of the water-absorbing sheet due to expansion of the water-absorbing film can be prevented. Is.
【００１６】本発明において冷凍食品を得る場合に行な
われる凍結は、緩慢凍結でもよいが、急速凍結が好まし
い。−５０℃程度で急速凍結すると、解凍時にドリップ
が少なく、また解凍後に本来の品質を保持した香味及び
形態の良い食品が得られる。In the present invention, freezing performed when obtaining a frozen food may be slow freezing, but quick freezing is preferable. Rapid freezing at about -50 ° C provides a food with a good flavor and morphology that retains the original quality after thawing and has little drip during thawing.
【００１７】食品の切断面等に吸水性フィルムを接触さ
せた状態で吸水シートを用い、通常これをポリ袋で包装
して冷却又は凍結し、冷蔵又は冷凍保存する。上記包装
は、真空包装、窒素ガス置換包装、自然包装等、いずれ
でもよいが、冷蔵又は冷凍保存時の品質保持の点で、真
空包装又は窒素ガス置換包装が好ましい。A water-absorbent sheet is used in a state in which a water-absorbent film is in contact with a cut surface of a food product, and the water-absorbent sheet is usually packaged in a plastic bag, cooled or frozen, and refrigerated or frozen. The packaging may be any of vacuum packaging, nitrogen gas substitution packaging, natural packaging and the like, but vacuum packaging or nitrogen gas substitution packaging is preferred from the viewpoint of quality preservation during refrigeration or frozen storage.
【００１８】[0018]
・実施例１
図１は本発明の一実施例を示す縦断面図（一部正面図）
である。吸水シート１１は吸水性フィルム２１が支持体
３１の片面にウレタン系接着剤で積層されたものから成
っている。そして食品のスライスＡがその切断面に同じ
構成の２枚の吸水シート１１，１１の吸水性フィルム２
１，２１が接触された状態で積み重ねられ、チャック付
きのポリ袋４１に密封されている。Example 1 FIG. 1 is a vertical sectional view (partially front view) showing an example of the present invention.
Is. The water absorbent sheet 11 is composed of a water absorbent film 21 laminated on one surface of a support 31 with a urethane adhesive. And the slice A of the food is the water-absorbent film 2 of the two water-absorbent sheets 11 and 11 of the same structure on the cut surface.
1, 1 and 21 are stacked in contact with each other and sealed in a plastic bag 41 with a chuck.
【００１９】図１の状態において、吸水性フィルム２１
として厚み３５μのセロハンを、支持体３１として厚み
２０μのＰＥＴを、スライスＡとして厚み４mmのレモン
スライスをそれぞれ用い、合計２０枚の吸水シート１１
で挟み込んだ合計１０段のレモンスライスＡをポリ袋４
１に密封し、−５０℃で急速凍結した後、８℃の流水中
で２時間解凍したときの、ドリップ率、吸水率、脱水
率、吸水シートの形状を調べたところ、ドリップ率は０
％、吸水率は４．０％、脱水率は４．０％、吸水シート
の形状は異常なしであった。尚、吸水性フィルム２１と
して用いた厚み３５μのセロハンの吸水量は４５ｇ／ｍ
2であった。In the state shown in FIG. 1, the water absorbent film 21.
A cellophane having a thickness of 35 μm is used as the support, a PET having a thickness of 20 μm is used as the support 31, and a lemon slice having a thickness of 4 mm is used as the slice A.
10 layers of lemon slice A sandwiched between
When the drip rate, the water absorption rate, the dehydration rate, and the shape of the water absorption sheet were examined when the product was sealed in 1 and rapidly frozen at −50 ° C. and then thawed in running water at 8 ° C. for 2 hours, the drip rate was 0.
%, The water absorption rate was 4.0%, the dehydration rate was 4.0%, and the shape of the water absorption sheet was normal. The water absorption amount of the cellophane having a thickness of 35 μ used as the water absorbent film 21 is 45 g / m 2.
Was 2 .
【００２０】・比較例１
吸水シートを用いず、レモンスライスだけをポリ袋に密
封し、実施例１の場合と同様にして評価したところ、ド
リップ率及び脱水率は７．７％と、レモンスライスの水
分が著しく失われ、商品価値のないものとなった。Comparative Example 1 Lemon slices were sealed in a plastic bag without using a water absorbing sheet and evaluated in the same manner as in Example 1. The drip rate and dehydration rate were 7.7%, and lemon slices The water content of the product was significantly lost, and it became of no commercial value.
【００２１】なお、実施例１と比較例１とを２点比較し
て、解凍後のレモンスライスを男１０名及び女１０名の
パネラーにより官能評価したところ、０．１％の危険率
で実施例１に好結果が有意検定された。In addition, two points of Example 1 and Comparative Example 1 were compared, and the thawed lemon slices were subjected to a sensory evaluation by 10 male and 10 female panelists. A good result was significantly tested in Example 1.
【００２２】・実施例２
図１の状態において、吸水性フィルム２１として厚み３
５μのセロハンを、支持体３１として厚み２０μのＰＥ
Ｔと厚み１０μのＯＰＰ（延伸ポリプロピレン）との積
層体を、スライスＡとして厚み１．５cmの魚肉切り身を
それぞれ用い、合計６枚の吸水シート１１で挟み込んだ
合計３段の魚肉切り身Ａをポリ袋４１に密封し、−５０
℃で急速凍結した後、８℃の流水中で２時間解凍したと
きの、ドリップ率、吸水率、脱水率、吸水シートの形状
を調べたところ、ドリップ率は０％、吸水率及び脱水率
は４．０％、吸水シートの形状は異常なしであった。Example 2 In the state of FIG. 1, the water-absorbent film 21 has a thickness of 3
5μ cellophane is used as the support 31 and is 20μ thick PE
Using a laminate of T and OPP (stretched polypropylene) with a thickness of 10μ as slices A, fish slices with a thickness of 1.5 cm were respectively sandwiched with a total of 6 water-absorbing sheets 11, and a total of 3 layers of fish meat A were packed in a plastic bag. Sealed at 41, -50
When the drip rate, water absorption rate, dehydration rate, and shape of the water absorption sheet were examined after rapidly frozen at 8 ° C for 2 hours in running water at 8 ° C, the drip rate was 0%, and the water absorption rate and dehydration rate were 4.0%, and the shape of the water absorbing sheet was normal.
【００２３】・比較例２
吸水シートを用いず、魚肉切り身だけをポリ袋に密封
し、実施例２の場合と同様にして評価したところ、ドリ
ップ率及び脱水率は８．２％と、魚肉切り身の水分が著
しく失われ、商品価値のないものとなった。Comparative Example 2 When the fish fillet was sealed in a plastic bag without using the water absorbent sheet and evaluated in the same manner as in Example 2, the drip rate and the dehydration rate were 8.2%, and the fish fillet was The water content of the product was significantly lost, and it became of no commercial value.
【００２４】なお、実施例２と比較例２とを２点比較し
て、解凍後の魚肉切り身を男１０名及び女１０名のパネ
ラーにより官能評価したところ、０．１％の危険率で実
施例２に好結果が有意検定された。In addition, when comparing the two points of Example 2 and Comparative Example 2, the fish meat after thawing was subjected to a sensory evaluation by panelists of 10 males and 10 females. A good result was significantly tested in Example 2.
【００２５】・実施例３
図２は本発明の他の一実施例を示す縦断面図（一部正面
図）である。吸水シート１２は吸水性フィルム２２，２
２が支持体３２の両面にポリウレタン系接着剤で積層さ
れたものから成っている。そして食品のカット品Ｂ，Ｂ
がその切断面に吸水シート１２の吸水性フィルム２２，
２２が接触された状態で積み重ねられ、チャック付きの
ポリ袋４２に密封されている。Embodiment 3 FIG. 2 is a vertical sectional view (partially front view) showing another embodiment of the present invention. The water absorbent sheet 12 is made of the water absorbent films 22 and 2
2 is laminated on both surfaces of the support 32 with a polyurethane adhesive. And food cut products B, B
On the cut surface thereof, the water-absorbent film 22 of the water-absorbent sheet 12,
22 are stacked in contact with each other and sealed in a poly bag 42 with a chuck.
【００２６】図２の状態において、吸水性フィルム２
２，２２として厚み３０μのセロハンを、支持体３１と
して厚み２５μのＰＥＴを、カット品Ｂとして厚み２cm
の小麦粉ドウ（菓子用ドウ）をそれぞれ用い、合計６枚
の吸水シート１２で挟み込んだ合計５段の小麦粉ドウＢ
をポリ袋４２に密封し、２℃で１月間冷蔵した後、小麦
粉ドウＢを２３０℃で３０分間焼成した。冷蔵後のドリ
ップ率は０％であり、良好な焼成品が得られた。In the state of FIG. 2, the water absorbent film 2
2 and 22 are cellophane with a thickness of 30μ, support 31 is PET with a thickness of 25μ, and cut product B is 2 cm in thickness.
Wheat flour dough B (5 pieces of wheat flour dough B) sandwiched between a total of 6 water-absorbing sheets 12
Was sealed in a plastic bag 42, refrigerated at 2 ° C. for 1 month, and then flour dough B was baked at 230 ° C. for 30 minutes. The drip rate after refrigeration was 0%, and a good baked product was obtained.
【００２７】吸水シートを用いず、小麦粉ドウだけをポ
リ袋に密封し、実施例３の場合と同様に冷蔵し、焼成し
た。冷蔵後のドリップ率は２．１％であり、実施例３と
比較例３とを２点比較して、焼成品を男１０名及び女１
０名のパネラーにより官能評価したところ、１％の危険
率で実施例３に好結果が有意検定された。Wheat flour dough alone was sealed in a plastic bag without using a water absorbing sheet, refrigerated and baked in the same manner as in Example 3. The drip ratio after refrigeration was 2.1%, and two points were compared between Example 3 and Comparative Example 3 to obtain burned products of 10 males and 1 female.
A sensory evaluation was conducted by 0 panelists, and a favorable result was significantly tested in Example 3 with a risk rate of 1%.
【００２８】[0028]
【発明の効果】既に明らかなように、以上説明した本発
明には、食品の冷蔵又は冷凍解凍に際して、体裁良く且
つ作業性良く、該食品の風味や食感が損なわれるのを防
止し、また該食品が目減りするのを防止して、該食品本
来の品質を保持することができるという効果がある。As is apparent from the above, according to the present invention described above, when the food is refrigerated or frozen and thawed, the appearance and workability are prevented, and the flavor and texture of the food are prevented from being impaired. There is an effect that the original quality of the food can be maintained by preventing the food from decreasing.
【図１】本発明の一実施例を示す縦断面図（一部正面
図）。FIG. 1 is a vertical sectional view (partially front view) showing an embodiment of the present invention.
【図２】本発明の他の一実施例を示す縦断面図（一部正
面図）。FIG. 2 is a vertical sectional view (partially front view) showing another embodiment of the present invention.
１１，１２・・・吸水シート、２１，２２・・・吸水性
フィルム、３１，３２・・・支持体、４１，４２・・・
ポリ袋、Ａ，Ｂ・・・食品のスライス11, 12 ... Water absorbent sheet 21, 22 ... Water absorbent film, 31, 32 ... Support, 41, 42 ...
Plastic bag, A, B ... Slice of food
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 3/36 Ａ 2114−4Ｂ Ｚ 2114−4Ｂ (72)発明者 村田 智 栃木県那須郡西那須野町南赤田321番地 1174 吉川ハイツ106号 (72)発明者 稲熊 隆博 栃木県那須郡西那須野町太夫塚５丁目221 番地 コーポ鈴木202号─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification number Internal reference number FI Technical display location A23L 3/36 A 2114-4B Z 2114-4B (72) Inventor Satoshi Murata Nishinasuno, Tochigi Prefecture 321 Minami-Akata, Machi 1174 Yoshikawa Heights No. 106 (72) Inventor Takahiro Inuma 5221 Tayutsuka, Nishinasuno-cho, Nasu-gun, Tochigi Prefecture Corp. No. 202, Suzuki Corp.
Claims (3)
上が、吸水性フィルムを支持体の片面又は両面に積層し
た吸水シートで区分けされており、且つ該吸水性フィル
ムに接触する状態で冷蔵又は冷凍されて成ることを特徴
とする冷蔵又は冷凍食品。食品群：果実、畜肉、魚肉、
練り製品、乳製品、パン用ドウ、菓子用ドウ又は菓子の
スライス、ブロック、切り身又は個分け品1. One or more selected from the following food groups are classified by a water-absorbent sheet having a water-absorbent film laminated on one side or both sides of a support, and in a state of being in contact with the water-absorbent film. A refrigerated or frozen food characterized by being refrigerated or frozen. Food group: fruits, meat, fish,
Pastry products, dairy products, bread dough, confectionery dough or confectionery slices, blocks, fillets or individual products
アルコール、ポリアクリル酸塩、ポリアクリルアミド、
ポリエチレンオキサイド、エチレン−酢酸ビニル共重合
体のけん化物、変性セルロース、デンプングラフト重合
物、ゼラチン、グルコマンナンから選ばれる材質よりな
るもので、その吸水量が０．３〜３００ｇ／ｍ2の範囲
のものである請求項１記載の冷蔵又は冷凍食品。2. A water-absorbent film is cellophane, polyvinyl alcohol, polyacrylate, polyacrylamide,
It is made of a material selected from polyethylene oxide, a saponified product of ethylene-vinyl acetate copolymer, modified cellulose, starch graft polymer, gelatin, and glucomannan, and has a water absorption of 0.3 to 300 g / m 2 . The refrigerated or frozen food according to claim 1, which is a food.
ばれる材質よりなるものである請求項１又は２記載の冷
蔵又は冷凍食品。3. The refrigerated or frozen food according to claim 1, wherein the support is made of a material selected from a hydrophobic polymer material and a metal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21615991A JP3061453B2 (en) | 1991-07-31 | 1991-07-31 | Refrigerated or frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21615991A JP3061453B2 (en) | 1991-07-31 | 1991-07-31 | Refrigerated or frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0530896A true JPH0530896A (en) | 1993-02-09 |
| JP3061453B2 JP3061453B2 (en) | 2000-07-10 |
Family
ID=16684222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21615991A Expired - Fee Related JP3061453B2 (en) | 1991-07-31 | 1991-07-31 | Refrigerated or frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3061453B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100295552B1 (en) * | 1999-02-04 | 2001-07-03 | 주선태 | Method for Aging of Meat by Submersion in chilled (salt) water and it's apparatus |
| WO2002080705A3 (en) * | 2001-04-04 | 2003-03-06 | Showa Denko Plastic Prod Co | Method for processing and preserving food and processed food |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3351109A1 (en) * | 2017-01-20 | 2018-07-25 | Orkla Foods Norge AS | Support structure for raw dough |
-
1991
- 1991-07-31 JP JP21615991A patent/JP3061453B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100295552B1 (en) * | 1999-02-04 | 2001-07-03 | 주선태 | Method for Aging of Meat by Submersion in chilled (salt) water and it's apparatus |
| WO2002080705A3 (en) * | 2001-04-04 | 2003-03-06 | Showa Denko Plastic Prod Co | Method for processing and preserving food and processed food |
| AU2002241357B2 (en) * | 2001-04-04 | 2006-08-31 | Showa Denko Plastic Products Co., Ltd. | Method for processing and preserving food and processed food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3061453B2 (en) | 2000-07-10 |
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