CA1267031A - Quick freezing method of fishery products - Google Patents
Quick freezing method of fishery productsInfo
- Publication number
- CA1267031A CA1267031A CA000506482A CA506482A CA1267031A CA 1267031 A CA1267031 A CA 1267031A CA 000506482 A CA000506482 A CA 000506482A CA 506482 A CA506482 A CA 506482A CA 1267031 A CA1267031 A CA 1267031A
- Authority
- CA
- Canada
- Prior art keywords
- brine
- fishery products
- weight
- freezing
- rapeseed oil
- 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.)
- Expired
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The present invention relates to a method of freezing fishery products quickly finished by means of the brine. The brine is prepared by adding rapeseed oil to a solution comprising propylene glycol, calcium chloride and water. The brine is cooled and subsequently the fishery products are immersed in the brine for freezing.
The present invention relates to a method of freezing fishery products quickly finished by means of the brine. The brine is prepared by adding rapeseed oil to a solution comprising propylene glycol, calcium chloride and water. The brine is cooled and subsequently the fishery products are immersed in the brine for freezing.
Description
3~
BACKC:ROUND OF T~TE INVENTION
The present invention relates to a method of freezing Eishery products wherein said fishery products may comprise sea Eood, such as tuna, lobs`ter, oyster, or whale meat,for example~ The fishery product is immersed in brine.
As methods of freezing the fishery products, conventionally there have been freezing by means of air or brine (antifreeze solution) cooled by a cooling medium, and by means of immersing them in liquid nitrogen or liquid carbon dioxide.
Since the foregoing methods give rise to more or less a great amount of drip after thawing, however, a loss in weight or a worsening of the quality such as a deterioration of the taste takes place.
A cause for the drip is believed to lie in a breakage of muscular tissue of the meat of fishery products by icy crystal due to the freezing thereofj which results in an increase of salt concentration in the tissue, having a relationship with a freezing rate. This produces a drawback by increasing the production cost that the liquid nitrogen is costly.
; On the other hand, the brine includes inorganic brine such as calcium chloride and organic brine such as ethylene glycol, propylene glycol, etc., furthermore-being the solution prepared by mixing them and producing an advantage of larger cooling effect for its comparatively lower price.
, `
.
i7C3~L
1 For this reason, an object of the present inven-tion is to reduce the deterioration of the meat quality by means of preventing or controlling an occurence of the drip through an improvement of the brine requiring lower S costs.
SUMMARY OF T~E lNVENTION
, .
As a result of the meticulous continued study by the inventor, which has aimed at an increase of the freezing rate being essential to the prevention of the occurence of the drip, it has been discovered that if rapeseed oil is added to the brine, the freezing rate and, in addition, the thawing rate are considerably increased.
Accordingly, in one of its broad aspects, the present invention resides in a method of freezing fishery products, quickly finished by means of the brine, wherein the brine is prepared by adding rapeseed oil to a solution comprising propylene glycol, calcium chloride and water is cooled and subesquently the fishery products are immersed in said brine for freezing.
; 20 No matter how great or low the amount of added rapeseed oil is, it properly meets the requirement, only provided that it is within the range of making it possible to control a rise in the liquid temperature, when immersing the fishery products in the brine. The most effective concentration is about 0.1 to 0.5% by weight.
As to the brine which comprises propylene glycol, calcium chloride and water, -the proporation of the 3LZ~i~7G3~
l propylene glycol is pre~erably in the range of about 30 to 45~ by weight. The proporation of the calcium chlo-ride is preferably in the range of about 8 to 20~ by weight, especially in the range of about lO to 15% by weight. The remainder is water.
The temperature to which the brine is usually cooled is in the range of about -30 to -50C, preferably in the range of about -37 to -45C.
Cooling of the br;ne to which the rapeseed oil has been added may cause fine icy crystal articles to occur therein, resulting in uniform distribution of them.
- If the fishery products are immersed in the brine under the foregoing conditions, the-freezing rate is increased and the freezing time is considerably reduced in comparison to the case of using brine to which no rapeseed oil has been added. Even after putting the fishery products into the brine, the temperature of the liquid is not increased, being approximately constant~
- In the case of thawing the fishèry products which have been frozen and stored by means of such a method, the thawing time can be reduced to a larger extent.
The reason for such a marked increase in the freezing rate, which has not been analyzed in detail, may be that the icy crystals caused by an addition of the rapeseed oil act as a source of supplying freezing latent heat to the fishery products and a rise in temperature of the liquid is prevented, therefore the fishery products .
~2~;7~31 1 being able to pass promptly through the zone of maximurn icy crystal forma-tion (-0.5 C to -5 C~ As a result, it is believed that there is probably a prevention or reduction in the breakage of muscular tissue because of the generation of large icy crystal as well as the deterio-ration of the meat quality.
Furthermore, although the process of thawing the fishery products are not fully understood, a prompt thawing may enable a growth of the icy crystal to be pre-vented, a breakage of the muscular tissue beingbelieved to be also prevented.
BRIEF DESCRIPTION` OF THE DRAWINGS
.
The figure is a schematic illustration of the freezing device which is used to put the present invention into practice.
DETAILED DESCRIPTION OF THE INVENTION
AND PREFERRED EMBODIMENTS THEREOF
' Referring first to the drawing, which illustrates the freezing device for puttlng the present invention in practice, in a typical manner, 1 is a tank, 2 is a stirring a~is, 3 is a motor for rotating the stirring axis
BACKC:ROUND OF T~TE INVENTION
The present invention relates to a method of freezing Eishery products wherein said fishery products may comprise sea Eood, such as tuna, lobs`ter, oyster, or whale meat,for example~ The fishery product is immersed in brine.
As methods of freezing the fishery products, conventionally there have been freezing by means of air or brine (antifreeze solution) cooled by a cooling medium, and by means of immersing them in liquid nitrogen or liquid carbon dioxide.
Since the foregoing methods give rise to more or less a great amount of drip after thawing, however, a loss in weight or a worsening of the quality such as a deterioration of the taste takes place.
A cause for the drip is believed to lie in a breakage of muscular tissue of the meat of fishery products by icy crystal due to the freezing thereofj which results in an increase of salt concentration in the tissue, having a relationship with a freezing rate. This produces a drawback by increasing the production cost that the liquid nitrogen is costly.
; On the other hand, the brine includes inorganic brine such as calcium chloride and organic brine such as ethylene glycol, propylene glycol, etc., furthermore-being the solution prepared by mixing them and producing an advantage of larger cooling effect for its comparatively lower price.
, `
.
i7C3~L
1 For this reason, an object of the present inven-tion is to reduce the deterioration of the meat quality by means of preventing or controlling an occurence of the drip through an improvement of the brine requiring lower S costs.
SUMMARY OF T~E lNVENTION
, .
As a result of the meticulous continued study by the inventor, which has aimed at an increase of the freezing rate being essential to the prevention of the occurence of the drip, it has been discovered that if rapeseed oil is added to the brine, the freezing rate and, in addition, the thawing rate are considerably increased.
Accordingly, in one of its broad aspects, the present invention resides in a method of freezing fishery products, quickly finished by means of the brine, wherein the brine is prepared by adding rapeseed oil to a solution comprising propylene glycol, calcium chloride and water is cooled and subesquently the fishery products are immersed in said brine for freezing.
; 20 No matter how great or low the amount of added rapeseed oil is, it properly meets the requirement, only provided that it is within the range of making it possible to control a rise in the liquid temperature, when immersing the fishery products in the brine. The most effective concentration is about 0.1 to 0.5% by weight.
As to the brine which comprises propylene glycol, calcium chloride and water, -the proporation of the 3LZ~i~7G3~
l propylene glycol is pre~erably in the range of about 30 to 45~ by weight. The proporation of the calcium chlo-ride is preferably in the range of about 8 to 20~ by weight, especially in the range of about lO to 15% by weight. The remainder is water.
The temperature to which the brine is usually cooled is in the range of about -30 to -50C, preferably in the range of about -37 to -45C.
Cooling of the br;ne to which the rapeseed oil has been added may cause fine icy crystal articles to occur therein, resulting in uniform distribution of them.
- If the fishery products are immersed in the brine under the foregoing conditions, the-freezing rate is increased and the freezing time is considerably reduced in comparison to the case of using brine to which no rapeseed oil has been added. Even after putting the fishery products into the brine, the temperature of the liquid is not increased, being approximately constant~
- In the case of thawing the fishèry products which have been frozen and stored by means of such a method, the thawing time can be reduced to a larger extent.
The reason for such a marked increase in the freezing rate, which has not been analyzed in detail, may be that the icy crystals caused by an addition of the rapeseed oil act as a source of supplying freezing latent heat to the fishery products and a rise in temperature of the liquid is prevented, therefore the fishery products .
~2~;7~31 1 being able to pass promptly through the zone of maximurn icy crystal forma-tion (-0.5 C to -5 C~ As a result, it is believed that there is probably a prevention or reduction in the breakage of muscular tissue because of the generation of large icy crystal as well as the deterio-ration of the meat quality.
Furthermore, although the process of thawing the fishery products are not fully understood, a prompt thawing may enable a growth of the icy crystal to be pre-vented, a breakage of the muscular tissue beingbelieved to be also prevented.
BRIEF DESCRIPTION` OF THE DRAWINGS
.
The figure is a schematic illustration of the freezing device which is used to put the present invention into practice.
DETAILED DESCRIPTION OF THE INVENTION
AND PREFERRED EMBODIMENTS THEREOF
' Referring first to the drawing, which illustrates the freezing device for puttlng the present invention in practice, in a typical manner, 1 is a tank, 2 is a stirring a~is, 3 is a motor for rotating the stirring axis
2, ~ is a piping arranged in the tank 1, 5 i~ a compressor and 6 is a basket for containing the meat pieces 7 of fishery products. No matter what the processed form of the meat pieces 7 may be, they are able to be used fox this method. The meat pieces 7 may be taken as the form of round, dress, fillet, steak, or example.
1~ti70~3~
1 The tank 1 is ~illed With the brine 8 and the basket 6 is fully buried in the brine 8~ The brine 8 is cooled by a cooling medium which is circulated in the piping 4, while repeating its compression, liquefaction, and evaporation, by means of the compressor 5.
The method of freezing fishery products is to immerse the basket 6 in which the meat pieces 7 have been positioned in advance in the brine 8 for the predetermined period and subsequently to pull up the same theref~rom.
The brine 8, which is cooled to between about -30 C and -42C, has a slight amount of the rapeseed oil added to the content of said brine including propylene glycol (about 40% in weight), calcium chloride (about 10%
in weight), and water (about 50% in weight).
Table l shows the results obtained by experiments performed, while the added amount of the rapeseed oil is changed.
An experiment was performed under the condition that the temperature of the brine 8 is -35 C, steak-like whale meat about 20mm thick was used as the meat piece 7, and they were lined on the basket 6 at intervals of about 10 mm.
lZ~i7C~31 1 Table 1 . . __ : . _.. _.
Added amount ofFreezing Thawing Existence rapeseed oil time time ~ of drip (%) (min) (min) O 20 20 larger . ., . .. ,, .. .,_.. ... _ _ __ 0.05 15 16 slight _ _ 0.1 10 _ __ nil 0.5 10 10 nil _._ .
1.0 12 13 slight As shown in Table 1, if the added amount of rapeseed oil is within about 0.1 to 0.5% by weigh-t of the brine, a favorable result is obtained. The meat pieces 7 which are frozen by the brine 8 to which the oil is added by the amount confined to such a range holds as good a taste as a fresh piece.
On the other hand, an organoleptic test, performed during the frozen state, shows that frozen meat pieces 7 for which no rapeseed oil was added, has numerous icy crystals extending radially from its center to the surface therèof. This phenomenon is believed to cause the drip.
In contrast with that, a frozen meat piece 7 for which the rapeseed oil is added has one thick icy crystal extending lineaxly or in a folded manner toward the surface thereof, almost all of the structure of such meat piece being normal.
Because the present invention uses no costly liquid nitrogen, etc. but rather an economical brine and ~267~3~
1 rapeseed oil, the costs in producing the frozen fishery products are less.
Furthermore, since the brine to which the rape-seed oil is added can reduce remarkably -the Ereezing and thawing times, a deterioration of the meat ~uality of fishery products in reduced. A reduction in the pro-duction time for the frozen fishery products as a result of the present invention leads to an advantage and an advance in the production of frozen fishery products.
It will be understood by those skilled in the art that although specific embodiments of the invention have been disclosed, the invention encompasses functional equivalents for placing the invention into practice.
1~ti70~3~
1 The tank 1 is ~illed With the brine 8 and the basket 6 is fully buried in the brine 8~ The brine 8 is cooled by a cooling medium which is circulated in the piping 4, while repeating its compression, liquefaction, and evaporation, by means of the compressor 5.
The method of freezing fishery products is to immerse the basket 6 in which the meat pieces 7 have been positioned in advance in the brine 8 for the predetermined period and subsequently to pull up the same theref~rom.
The brine 8, which is cooled to between about -30 C and -42C, has a slight amount of the rapeseed oil added to the content of said brine including propylene glycol (about 40% in weight), calcium chloride (about 10%
in weight), and water (about 50% in weight).
Table l shows the results obtained by experiments performed, while the added amount of the rapeseed oil is changed.
An experiment was performed under the condition that the temperature of the brine 8 is -35 C, steak-like whale meat about 20mm thick was used as the meat piece 7, and they were lined on the basket 6 at intervals of about 10 mm.
lZ~i7C~31 1 Table 1 . . __ : . _.. _.
Added amount ofFreezing Thawing Existence rapeseed oil time time ~ of drip (%) (min) (min) O 20 20 larger . ., . .. ,, .. .,_.. ... _ _ __ 0.05 15 16 slight _ _ 0.1 10 _ __ nil 0.5 10 10 nil _._ .
1.0 12 13 slight As shown in Table 1, if the added amount of rapeseed oil is within about 0.1 to 0.5% by weigh-t of the brine, a favorable result is obtained. The meat pieces 7 which are frozen by the brine 8 to which the oil is added by the amount confined to such a range holds as good a taste as a fresh piece.
On the other hand, an organoleptic test, performed during the frozen state, shows that frozen meat pieces 7 for which no rapeseed oil was added, has numerous icy crystals extending radially from its center to the surface therèof. This phenomenon is believed to cause the drip.
In contrast with that, a frozen meat piece 7 for which the rapeseed oil is added has one thick icy crystal extending lineaxly or in a folded manner toward the surface thereof, almost all of the structure of such meat piece being normal.
Because the present invention uses no costly liquid nitrogen, etc. but rather an economical brine and ~267~3~
1 rapeseed oil, the costs in producing the frozen fishery products are less.
Furthermore, since the brine to which the rape-seed oil is added can reduce remarkably -the Ereezing and thawing times, a deterioration of the meat ~uality of fishery products in reduced. A reduction in the pro-duction time for the frozen fishery products as a result of the present invention leads to an advantage and an advance in the production of frozen fishery products.
It will be understood by those skilled in the art that although specific embodiments of the invention have been disclosed, the invention encompasses functional equivalents for placing the invention into practice.
Claims (2)
- The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:
l. A method for freezing fishery products which consists of cooling brine to a temperature of -30°C. to -42°C. prepared by adding 0.1 to 0.5% by weight of rapeseed oil to a solution comprising 40% by weight of propylene glycol 10% by weight of calcium chloride and 50%
by weight of water, and subsequently immersing the fishery products in said brine. - 2. A method of freezing seafood comprising:
cooling brine to a temperature of -30°C. to -42°C. prepared by adding 0.1 to .05% by weight of rapeseed oil into a solution which includes 40% by weight of propylene glycol, 10% by weight of calcium chloride and 50% by weight of water; and immersing and freezing said seafood in the cooled brine.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60142834A JPS623736A (en) | 1985-06-29 | 1985-06-29 | Method of rapid freezing of fish and shellfish |
| JP60-142834 | 1985-06-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1267031A true CA1267031A (en) | 1990-03-27 |
Family
ID=15324695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000506482A Expired CA1267031A (en) | 1985-06-29 | 1986-04-11 | Quick freezing method of fishery products |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS623736A (en) |
| CA (1) | CA1267031A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3378319A4 (en) * | 2015-11-19 | 2019-12-11 | Blanctec Co., Ltd. | Ice, refrigerant, ice production method, method for producing cooled article, method for producing refrigerated article of plant/animal or portion thereof, refrigerating material for plant/animal or portion thereof, method for producing frozen fresh plant/animal or portion thereof, defrosted article or processed article thereof, and freezing material for fresh plant/animal or portion thereof |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0349643A (en) * | 1989-07-19 | 1991-03-04 | Shimahisa Yakuhin Kk | Weight maintenance of marine product without using phosphates |
| US5222367A (en) * | 1990-09-10 | 1993-06-29 | Technican Company, Ltd. | Method of freezing food utilizing a set agitator |
| JPH0728710B2 (en) * | 1990-09-10 | 1995-04-05 | 株式会社テクニカン | Food freezing method and its freezing device |
| US20040058037A1 (en) * | 2001-09-05 | 2004-03-25 | Takuya Masuda | Method for preparing frozen food |
| CA3004245C (en) * | 2015-11-19 | 2022-03-15 | Blanctec Co., Ltd. | Ice, refrigerant, ice production method, method for producing cooled article, method for producing refrigerated article of plant/animal or portion thereof, refrigerating material for plant/animal or portion thereof, method for producing frozen fresh plant/animal or portion thereof, defrosted article or processed article thereof, and freezing material for ... |
| JP6175168B1 (en) * | 2015-11-19 | 2017-08-02 | ブランテック株式会社 | Ice, refrigerant, method for producing ice, and method for producing object to be cooled |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5560581A (en) * | 1978-10-31 | 1980-05-07 | Asahi Denka Kogyo Kk | Brine having excellent anti-foaming characteristic |
-
1985
- 1985-06-29 JP JP60142834A patent/JPS623736A/en active Granted
-
1986
- 1986-04-11 CA CA000506482A patent/CA1267031A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3378319A4 (en) * | 2015-11-19 | 2019-12-11 | Blanctec Co., Ltd. | Ice, refrigerant, ice production method, method for producing cooled article, method for producing refrigerated article of plant/animal or portion thereof, refrigerating material for plant/animal or portion thereof, method for producing frozen fresh plant/animal or portion thereof, defrosted article or processed article thereof, and freezing material for fresh plant/animal or portion thereof |
| EP3841883A1 (en) * | 2015-11-19 | 2021-06-30 | Blanctec Co., Ltd. | Ice, refrigerant, ice production method, method for producing cooled article, method for producing refrigerated article of plant/animal or portion thereof |
| US11060780B2 (en) * | 2015-11-19 | 2021-07-13 | Blanctec Co., Ltd. | Ice, refrigerant, ice production method, method for producing cooled article, method for producing refrigerated article of plant/animal or portion thereof, refrigerating material for plant/animal or portion thereof, method for producing frozen fresh plant/animal or portion thereof, defrosted article or processed article thereof, and freezing material for fresh plant/animal or portion thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS623736A (en) | 1987-01-09 |
| JPS6351658B2 (en) | 1988-10-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |