JPS58158165A - Food refrigeration - Google Patents

Abstract

PURPOSE:A refrigeration process that consists of ice capsule formation on the outer surface of the food product to keep the center of the food product at a specific temperature, super-cooling step, gradual cooling step and freezing step, thus being suitable for refrigeration of food products for a long period of time. CONSTITUTION:Fresh food such as fish, meat or the like, or cooked food is placed in a cooling box and dipped in a solution of a preventive from freezing in a mass, containing a vegetable polysaccharide or gelatin by injection. Cold air or -25--45 deg.C2A6C is blown to the box for 10-40min to get the temperature at the center of the food at 0-3 deg.C to form ice capsules. Then, a cold air of -50--90 deg.C is blown for 10-30min to provide the super-cooling condition so that the food product is passed through the maximum ice crystal formation zone in the isolatedly frozen condition, thus lowering the temperature of the food below -6 deg.C. Cold air of -25--45 deg.C is blown to make the outer temperature of the food equal to that of its center and -50--90 deg.C air is blown for 10- 30min to form ice crystal in the food product.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to a frozen preservation method for preserving foods, particularly seafood, meat and other fresh foods, raw sushi, peaches and other crushed foods over a period of time.

In connection with this application, we have already proposed a new cold N preservation method that breaks the conventional concept of frozen foods in Japanese Patent Application No. 146084, 1973. The present invention has been further researched based on this invention, and new experimental results and theories have revealed that even though fresh foods may be death at the individual level, they are not necessarily fatal at the cellular level. Introducing the theory of molecular biology from 2 and 5 points of view 17 All < % L, Is it cold? Il
There is a method of preservation.

-ttt In general, food can be stored frozen at a low temperature of 4? You say that it is good to have cold water, but is it cold? Preservation techniques have been developed based on the concept that fresh foods are inanimate objects, and are based on experimental methods viewed from a physical perspective. However, with these conventional techniques, it is impossible to obtain an essential frozen preservation method that prevents food from becoming defective.

Generally speaking, a living organism has the ability to reproduce the same thing as itself, and when that function is lost, it is called death. , defense against foreign enemies, etc.), even if it can be determined that the cell is dead at the level of 1 individual, it cannot necessarily be determined that the cell is dead if the cell level is 1. The cell nucleus contains chromosomes, and the message substances that convey genetic information dissolve various soluble substances (metabolites (WIF)), and also contain many micro-AS structures (for example, respiratory enzymes are included). 2. Mitochondria, which are responsible for the production of ATP, and ribosomes, which are responsible for the formation of proteins, etc.).These cell novel studies include the three-dimensional structure of r-N-carrying proteins, the intracellular ion concentration, and the lipid content. Changes etc. are lI
It has a very large effect on the activity of H follicles. The mechanism of cell production is the action of enzymes that decompose substances into amino acids, which accumulate in r-additives, and transfer them to mitochondria, which act like factories called ribosomes, according to the genetic information in the DNA within the cell. While using the energy ATP generated, a three-dimensional structure of lipid amino acids is again created with the λ hand of 1'lNA and t. , I didn't put it together, 4. Substances are not compatible with substances.According to my experience.

It became clear that when a three-dimensional *relic like this object was pushed away, the enzyme's function disappeared, and when it was returned to its original structure, the enzyme's function resumed.

In addition, production activities are carried out to obtain the wetness, impurities, waste composition, pressure, light, etc. that correspond to the fantastic animals and plants, but in particular, the changes in moisture, temperature, and waste composition are carried out. In addition, free water that freely passes through cell membranes increases the electrolyte concentration of sodium ions and potassium ions, giving rise to the light and damage diagram of biological reactions. It is also important that

Taking these points into consideration, the solution is to suppress the activity of enzymes at temperatures as low as -y℃ for molecular biological preservation of foods, and to create an unfrozen state for both free water and bound water. However, this is physically impossible.・Therefore, in cryopreservation, which involves freezing the free water and bound water in foods, it is possible to preserve the three-dimensional structure of proteins without cutting these ice crystals or peptide bond joints. Without being able to crush S-zo,
It is also ideal to freeze the Meyama water and bound water so that they do not move. In addition, if there is no * in the immediate vicinity of the three-dimensional structure, it is likely to bond with other lipids when thawed, and the enzyme will no longer function, so it is necessary that the ice crystals be distributed evenly in the food. be.

Based on this kind of analysis, the ice crystals are so fine that it is extremely rare for them to form peptide bond joints.
2) A method has been developed to form ice crystals in foods while preventing the movement of moisture.Basically, it forms ice capsules on the outer surface of foods to be frozen and freezes them. Form a frozen capsule by cooling the temperature to a temperature of Or~3°C.Create a supercooled state in which the maximum ice crystal formation zone is passed through the maximum ice crystal formation zone with hard-to-freeze dregs, and reduce the core temperature of the food to -6°C below. A supercooling process in which the food is cooled so that the outer temperature and the center temperature are balanced; a slow cooling process in which the food is cooled to balance the outer temperature and the center temperature; It has become.

Each step under the moon will be explained.

1) Freezing capsule formation process Freezing capsules are made by forming a solid tr capsule around the outer periphery of the food. Fixing agent [Increasing the proportion of extremely small gaps to prevent free water and bound water from freezing when transported through the zone of maximum ice crystal formation, or to increase the possibility of refining nuka crystals. . This process also has the purpose of significantly lowering the temperature at the center of the food to just before the maximum ice crystal formation zone (-1°C to -5°C), that is, around 0°C to 3°C.

This freezing capsule forming step is preferably
This is achieved by blowing -45°C cold air around the outer periphery of the food for 10 to 40 minutes.

At this time, depending on the food, moisture is appropriately added to the outer periphery. When the cooling temperature is 125°C or higher, the outer peripheral ice is 1 iN 4%.
A size K of 00 μII to 900 μII destroys cells. In addition, under -45℃HL, there is a large difference between the outer temperature and the center temperature, and the difference in osmotic pressure causes large water to be generated, which may cause the pH to change.In this process, the center temperature and the outer temperature The inner pressure is increased by fixing the outer periphery with a freezing capsule and freezing a part of the internal organs, which minimizes the difference in temperature and prevents the main body from moving from the central part to the outer periphery. Kezama water is established and a state of droplets is created and Wl is performed.

2) Basin cooling process This process creates a supercooled state that allows the ice to pass through the maximum ice crystal formation zone (-1°C to -5°C) with difficulty. In other words, the cooling conditions are set so that both free water and V-containing water do not freeze as much as possible, preferably between 50°C and -90°C.
It is best to blow cold air for 1 to 30 minutes. At -50℃, the supercooled state cannot be created and it freezes, and at -90℃, gonery is wasted. This jar cooling process involves blowing cold air at a temperature of 170°C to -90°C onto the water in the pot.
When the ice is increased, the free water and bound water in the cells pass through the zone of maximum ice crystal formation in an unfrozen state, and the core temperature of the food becomes 16°C or less.

3) Slow cooling process When the temperature at the center of the food reaches about 16T to -10℃, the difference in osmotic pressure causes free water to move from the center of the food to the outer periphery, preventing pH change. In addition, in order to ensure that the amino acids in the protein are in a state of water availability, it is a process that reduces the temperature difference between the center and the outer periphery.
Preferably, cold air at -251°C to -45°C is blown for 10 to 40 minutes. If it is -25°C or higher, the temperature transfer time is too long and temperature equilibrium is delayed. Also under -45℃DI''
C' is not preferable because the temperature difference between the outer circumference and the center increases.

4) Freezing process Physically freezes the water in the food, which is in a hard-to-freeze state through each of the above steps, and makes the ice crystals into a size of 10 μm without cutting the joints of peptide bonds. This is the process of uniformly distributing it inside. It is preferable to knead in two stages. In other words, the first step is to freeze the frozen food all at once to bring the temperature at the center of the food down to 110°C or less, preferably by blowing cold air at a temperature of 30°C to -90°C for 1° to 30 minutes. . At -50°C p1, the food cannot be brought to a low wet volume all at once, and it is difficult to obtain favorable freezing that looks like a flower blooming all at once. Further, even if the temperature is -90°C, the effect of making the ice finer does not increase, and the ice is wasted.

Next, slowly freeze the unfrozen water that has strong bonds with lipids! This is a process that prevents quality.

This is preferably done by blowing cold air at -25℃ to -45℃ for 10 to 4 hours.
This is achieved by spraying for 0 minutes, and when the center temperature falls below 118°C, the freezing process is completed and the storage state is achieved. At a cooling temperature above -25°C, it takes a long time to freeze, which makes the refrigeration cycle longer, which makes it difficult to use the equipment and increases costs. Also, even under the moon at -45℃, W! Regarding the freezing of water that has a strong binding force with one substance, a remarkable effect of miniaturization can be obtained, but the T' energy is wasted.

Vacuum thaws food that has been cold-preserved after going through each process on the tube.
When thawed by natural thawing, etc., the three-dimensional fl of the protein
The ice crystals on the 10μ scale that were minutely scattered in the M with the l-shaped twigs melted, and the water usage condition with the protein was again 11iv! Return to As a result, the electrolyte concentration of potassium ions and sodium ions does not change to 7, and can be restored to an active state similar to that of a living cell from a single molecule biological perspective.

The effects of the Kito Hajime method will be demonstrated using the examples below.

<Example 1> Inside the cooling box, the temperature was 15°C (room temperature) and the size was 105I x 10cN x 3m. Pork thigh meat 3
(I! length 40511 x width 21151 x depth 5 cm
A 1aI spacer is placed in a nostalgic dish, and a baling agent solution containing vegetable polysaccharide or gelatin is injected into it, and the meat pieces are immersed until the top and bottom 1a++ are fogged, and then cooled at -35°C. was sprayed on the surface of the meat piece for 25 minutes, and the temperature was set so that the center temperature reached 3℃ while forming the capsule. As the question of the water progresses, 11I transforms the food in the frozen state into a supercooled crocodile, further amplifying the Vrlf dream shape and making the maximum frozen black beef belt,
-I quickly turned around and the temperature at the center was -6 degrees Celsius.

After that, the cold air was switched to -35°C and was blown for 25 minutes while trying to balance the temperature at the outer periphery and the center.When cooling slowly, the temperature at the center became 18°C. Next, the cold air was switched to -65°C and the food was cooled for 15 minutes to bring the temperature at the center of the food to -13°C. Free water crystals of 10 μm size were formed all over the food. Next, switch the cold air to -35℃ and set it to 30+
Cool for a while.

After the freeze-fixation of bound water and lipids was completed, the center temperature was 1°C. Thereafter, it was transferred to a regular freezer at -18°C and stored for 6 months.

Separately, add the same amount of pork thigh meat (3 pieces each) to an air fryer at 35°C.
The samples were treated with air blast freezing for 24 hours and then stored in a 40μ thick polyethylene bag in a 18"C regular freezer bag for 6 months to serve as a control.

The frozen meat of the present invention and the control group was thawed under vacuum at 3°C, and the drips during thawing, the meat color, the softness of the meat, and the degree of cell destruction in the frozen V @ pieces were observed under a microscope. The meat was roasted in a frying pan and subjected to a flavor test, yielding the test meat shown in Table 1.It can be seen that the frozen preserved meat produced by the method of the present invention exhibits an excellent preservation effect with the same quality as the original even after being frozen for 6 months. .

(The amount of iDA Nidrip is shown in q against the original meat piece ttK.

B: Flesh color is 5 points when fresh, 4 points for slight Vf, 3 points for commercial value limit for discoloration, 2 points for commercial value trL, and 1 point.

0; Meat softness is 5 points when fresh, 4 points for slightly softened syneresis,
Ya\Release water, divine value limit 3 points, commercial value 2 points, 1 voice.

D: Compared to fresh meat, the degree of cell destruction is slightly broken (1), or 21 (fi), quite broken (3 points), and strong (4 points).
Points, 5 points.

E: Flavor is 5 points for fresh meat, slight ff flavor loss 4 points,
＼ Flavor decrease 3 points, product value limit 2 points, product value tr L, 1 point.

<Example 2> Live fish ayu (body) i50,9) Hama f- (same 1.IKr) in a cooling box temperature of 15''C (regular) atmosphere, three PIs were killed by medullary blow, and the ayu were treated with stainless steel. While turning the fish body on a wire mesh, sprinkle a separating agent containing vegetable polysaccharide or f" When yellowtail was formed into a solid frozen capsule of subcutaneous lipids (15a++) containing barley skin, the center lagoon of both was 2°C.
After that, cold air at -75°C was blown for 2'1f+ to bring the center temperature of the sweetfish to 18"C and the yellowtail to 16"C. Next, the cold air was returned to -35°C and blown for 30 minutes to average out the difference between the outer circumference and center temperature, and then the cold air was returned to -75°C and blown for 15 minutes until the center temperature was -18"r... When the temperature reached -35°C, cold air was blown for 305+ minutes to bring the center temperature to -23°C, which was then transferred to a regular freezer at -18°C and stored for one year.

Separately, 63 sweetfish and yellowtail were killed instantly like V.
Thickness 4 after 24 @ treatment with air freezing, airplast freezing and contact freezing at 5℃
It was wrapped in a 0 μm polyethylene bag and kept in a normal freezer for 1 year to serve as a control.

Next, the frozen fish from the wood and control groups was thawed under vacuum at 3°C, and the trips, flesh color, and flexibility of the meat upon thawing were measured.

The degree of cell destruction was observed under a microscope using a frozen section of a piece of meat at a depth of 5 mm from the central dorsal skin of the fish body2.Furthermore, sweetfish was subjected to a flavor test using salt solution and yellowtail was used as sashimi.The frozen fish according to the present invention was thawed. It was similar to fresh fish. This shows the results of the P2 Keso test.

(Note) A, B, O, D, and E are the same as those in Table 1 <Example 3> Immediately after landing in a cooling box at 15°C (room temperature) under an atmosphere of 8 g of halfbeak, 37 g of halfbeak 3 each of live scallops
Each piece is 15cm wide x 3051cm long x 9cm x 3cm
ess stainless steel! Fill the u-vat with a breaking agent solution containing plant polysaccharides, gelatin, or alcohol, completely immerse it in the solution, and blow cold air at -35°C for a minute to form frozen capsules with solid crystals. The food was then fixed from the outside. At this time, the center temperature was 3°C lower. Thereafter, when the shells were cooled for 10 minutes with cold air at -65°C, the center temperature of both halfbeaks and scallops was -10°C. Furthermore, cold air was returned to -35°C and blown for 15 minutes to reduce the difference between the outer periphery and the center temperature, and then cooled again with -65°C for 10 minutes to bring the center temperature to K - IFI t. after that,
-35°C cold air was blown for 15 minutes to bring the center temperature to -35°C, and the sample was stored in a 40 μm thick polyethylene bag in a regular freezer at 18°C for 8 months.

Separately, fill the same amount of halfbeak and 3 scallops each to a thickness of 40 mm.
The samples were stored in a μ-sized polyethylene bag in a freezer at -1°C for 8 months to serve as a control.

Next, halfbeaks and scallops in the quiet and control plots were harvested at 3°C.
Vacuum thawed at 17, drips during thawing, meat color, meat tenderness 1 degree, degree of cell destruction by frozen sections of meat pieces just below the center of the fish body (S: 3 + 1) and the center of the scallop (scallop scallop) were observed eH1f. : Observe below I'll also add halfbeak to $11 and fry the scallops in a frying pan.
A taste test was conducted, and the test results shown in Table 3 were obtained, indicating that even after thawing, the chilled products according to the present invention were distinguishable from fresh products and maintained a comparable quality.

(Note) A, B, O, and D are the same as those in Table 1 <Example 4> Temperature inside cooling box 2n'C (room temperature) Floating dust 65cm Under atmosphere f Tuna barely 40. Place 3 pieces of each of 300 fj) and 300 fj) on a stainless steel plate and blow cold air at -35°C for 30 minutes to remove the moisture in the 9 air inside the freezer and remove the sushi surface. When the free water condensed on the surface of each grain of cooked rice, tuna, and seaweed e11i+ to form independent strong ice capsules, the center temperature reached 0°C. After that, -75℃ cold air is applied for 2f.
Cool to life speed by spraying for +'f+ [- center temperature If
Next, blow cold air at -35°C for 30 minutes to bring the temperature down slowly to balance the outer periphery and the center. is. Then, in order to freeze the free water, we blew cold air at -75℃ for 15 minutes, and the center temperature became -17'i'' K.The micellar V
ψK −3 to freeze solid water at the same time! '；'C
Cooled with cold air for 30 minutes, and when the center temperature reached 123°C, it was placed in a 40μ thick polyethylene bag and transferred to a regular freezer at 18°C for one year.

Separately, the same amount of tuna nigiri sushi and norimaki sushi were wrapped in a Japanese boat and each group of 3 pieces was treated with air freezing at -35°C, Jyo-Plus F freezing and contact freezing for 24 hours, and then dried at a temperature of 40 μm. It was wrapped in a polyethylene bag and transferred to a regular cold storage room at -18°C and stored for one year to serve as a control.

Next, the frozen sushi of the present invention and the control group were left in a room at 25°C for 1 hour to thaw naturally, and when pressed with a finger, the shape of the sushi collapsed (F71; Quality retention was tested based on factors such as stickiness between rice grains, maintenance of gelatinization degree (gelatinization degree) by the glucoamylase method of cooked rice, texture when eaten, and P content of sushi.Table 4 However, the frozen sushi produced by this method maintained a quality close to that of fresh food even after one year of transfer.

(Note) A: Deformation during shiatsu: Same as fresh sushi 5
4 points, which crumble slightly more than fresh sushi, 3 points, which crumble a little more easily than fresh sushi, 2 points, which are brittle and have no commercial value, and 1 waste.

P; Slipperiness of rice grains: 5 points, same as fresh sushi, 4 points weaker than fresh rice, 3A, slightly weaker than fresh palm, 2 points brittle and not sticky.
1 point.

C; glucoamylase f! ：NiJro gelatinization degree: According to Agricultural Science Society Journal, 48.6fi3 (1974).

D: Texture when eating: 5 points for fresh sushi, 5 points for fresh sushi,
4 voices, slightly inferior.

3 points, 1 food taster, slightly inferior to fresh Oshi 2 items that are not edible, 1 item.

E: Color of sushi P: Color of tuna and seaweed are 5A, the same as fresh sushi, 4 points slightly inferior to fresh sushi, 3 points slightly inferior to fresh sushi, 2 points not edible.

1 point.

<Example 5> Addition level in cooling box: 22°C (room temperature), turbidity: 65° Under an atmosphere ↑ Three Noshimochi weighing about 100g were placed on a stainless steel plate, and cold air at -35°C was blown. Spray and freeze for 30 minutes °
Moisture in the 9-room empty space in the warehouse and free water on the surface of the rice cake condense the surface portion to form a strong capsule, and each center temperature is set at 3. At that time, cold air at -60°C was blown for y minutes to rapidly cool it down, and the temperature at the center it became -In°C. Next, switch to ``l'-5Fit cooling corridor and slowly turn it on for 30 minutes.
The difference between the outer periphery and the center temperature was also reduced by cooling during f+.
-60"(') for 15 minutes with cold air, and the single polysaccharide f
Is it alpha? -j One crystal of retained water was completed without destroying the cellular structure. When the center temperature was t%, it was t. Switch to 5V cold air again★Cool for 30 minutes to bring the center temperature to -23R, then transfer to a 40/ja thick polyethylene bag and store it in a regular freezer at 18℃ for 1 year. Ta.

Separately, the same amount of thighs (3 m) were air frozen at -35°C as a group, then air-frozen at -35°C. After 24 hours of treatment, wrapped in a polyethylene bag with a thickness of 40 μm, They were transferred to a freezer and stored for one year as a control.

Next, the frozen rice mochi of the present invention and the control group were left to thaw naturally at 1J temperature of 25°C for 1 hour, and the shape deformation and dust recovery property when pressed due to loss, and the texture when eaten raw. We tested the quality retention characteristics in terms of color tone, flavor, etc., and obtained the results shown in Table 5. Even after freezing according to the present invention, the quality of the thighs remained extremely close to that of freshly cooked thighs after one year.

0rt) A; Shape deformation and restorability during acupressure: 5 points equivalent to fresh, 4 points slightly inferior to fresh, 3 points slightly inferior to fresh, 2A, clearly inferior, 1 point.

B: Texture when eaten raw: 5 points, same as fresh mochi, 4 points slightly inferior to fresh mochi, 3 points slightly inferior to fresh mochi, 2 points clearly inferior, 1 point.

C: Iromochi: Same hIF as "Fresh Mochi" with 5 points, slightly inferior to Fresh Mochi (4 points), slightly inferior to Fresh Momo (3 points), bright 1 hIF inferior to 2 points, 1 point.

D: Flavor: 5 points equal to fresh peach, 4 points slightly inferior to fresh mochi, 3 points slightly inferior to fresh mochi, 2 points clearly inferior, 1 point.

Patent applicant: JIBCOM Co., Ltd. Same buried person Kunio Miura

Claims (1)

[Claims] (1) Freezing capsule forming process in which a frozen capsule is formed on the outer circumferential surface of the food to be stored frozen and cooled so that the food center temperature is around 0°C to 3°C: Ia and the maximum ice crystal release zone is released. Condition f Creates a pot cooling condition for passing the pot ff
1L, a supercooling process in which the food core temperature is cooled to -6°C p1 below; a slow cooling process 8 in which the food is cooled to balance the outer gA degree temperature with the center temperature; and ice crystals are added to the food. A method for freezing food, including a freezing step, in which the food is cooled to form