JP2001231526A - Assisting tool for freezing/thawing of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an assisting tool for the freezing/thawing of a food, capable of keeping the texture of the food without breaking the texture, preventing the deterioration of palatability by preventing the loss of tasty component, dispensing with a large-scale equipment, etc., to save the installation space, enabling the freezing/thawing operation in a short time and having excellent energy saving effect by encircling the food material or food with the tool and quickly cooling the food. SOLUTION: The assisting tool 10 for the freezing/thawing of a food is composed of a plurality of heat-conductive parts 11 connected with each other in a manner to allow the mutual movement within a prescribed range. The heat-conductive part 11 is a solid or hollow column or plate and is provided with a flexible linking member 12 to connect the heat-conductive parts 11 with each other in a freely bendable state.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of freezing / thawing a food product by freezing / thawing the food product by surrounding the food product when the food product is frozen by a relatively small-sized freezing apparatus such as a home or a restaurant. Regarding assistive devices.

[0002]

2. Description of the Related Art Conventionally, at home and restaurants, uncooked foods such as meat and fish, and cooked foods such as soup stock, stew and curry are placed in food wraps, plastic bags, sealed containers, and the like. These are frozen and stored in a relatively small freezer. On the other hand, in food processing factories equipped with large-scale facilities, in order to freeze a large amount of food in a short time, an air blast freezing device that circulates extremely cold cold air around the frozen object and freezes it, A contact-type freezing device that freezes an object to be frozen between hollow metal plates through which water flows, and an immersion-type freezing device that immerses the object to be frozen in a refrigerant such as low-temperature salt water are used.

[0003]

However, the above-mentioned conventional method of freezing / thawing food has the following problems. (1) In refrigerators at home and small restaurants, large-volume foods such as meat chunks take a long time to freeze. There is a problem that the food is broken and the texture of the food is impaired. (2) Since heat is not easily transmitted to the deep part of the food when thawing, it takes a long time to thaw, and the umami component is easily washed out as a drip when thawing from the destroyed cell membrane, and the taste deteriorates and the quality of the food decreases significantly. Had the problem of causing (3) The above-mentioned problems (1) and (2) have been solved for freezing equipment used in food processing factories and the like. However, this method is difficult to apply and requires a large amount of electric energy, and thus has a problem of lack of energy saving.

The present invention solves the above-mentioned conventional problems. Even in the case of a small-sized refrigeration system in a home or a restaurant, generation of large ice crystals can be achieved by quickly freezing by surrounding food and food. And maintain the texture of food without destroying it.Preventing the loss of umami components to prevent the deterioration of taste.Furthermore, it does not require large-scale equipment, is excellent in space saving, and freezes in a short time. / Frozen foods that can be thawed and have excellent energy-saving effects /
It is intended to provide a thawing aid.

[0005]

In order to solve the above-mentioned conventional problems, the present invention has the following arrangement. The food freezing / thawing aid according to claim 1 of the present invention is formed by connecting a plurality of heat conductive members so as to be movable in a predetermined range. With this configuration, the following operations are provided. a. Since the heat conductive members are formed so as to be movable with each other, the heat conductive members can be surrounded in close contact with the food corresponding to foods having various shapes.
This makes it possible to quickly remove heat from the food via the heat conductive member to freeze the food, or to heat and defrost the food in a short time. b. Since the heat transfer member can be effectively brought into contact with the food to rapidly remove heat from the food containing cells, free water and bound water in the cells freeze in a very short time, and the resulting ice crystals are extremely fine. Therefore, the texture of the food can be maintained without being destroyed. c. Conversely, when thawing, simply leave it indoors to absorb frozen heat through the heat-conducting member and thaw it.Thus, dripping from the food is minimized, and the flavor components are washed away. And the accompanying decrease in taste can be prevented. d. No special device or the like is required at the time of freezing / thawing, and it can be folded small, which is excellent in space saving. In addition, it is possible to remarkably improve the heat transfer to foods in the freezer compartment, so that it is excellent in energy saving.

Here, materials used as the heat conductive member include copper, aluminum, copper alloy, aluminum alloy,
A metal material such as a zinc alloy or a magnesium alloy, or a ceramic material such as silicon carbide having a relatively high thermal conductivity can be used. When a metal material is used as the heat conductive member, it is preferable to use a metal or an alloy having a thermal conductivity of 100 W / (m · K) or more, preferably 150 to 450 W / (m · K) at 0 ° C. It is desirable in raising. When the thermal conductivity is less than 150 W / (m · K), the heat transfer efficiency tends to be remarkably reduced, so that the food cannot be thawed / frozen in a short time. Further, when the thermal conductivity is less than 100 W / (m · K), this tendency is further strengthened. When a ceramic material is used as the heat transfer member, it has excellent chemical stability, so that food can be handled sanitarily without the risk of rust, etc., and its electrical resistance is lower than that of metal materials Therefore, the food can be thawed with the food freezing / thawing aid provided in combination with the method using electromagnetic heating. In addition, the food can be warmed from the deep portion using zirconia or the like having a high emissivity of far infrared rays, and the food can be thawed more efficiently.

[0007] The shape of the heat conductive member depends on the size of the food, the volume of the freezer, etc., but when it is formed in a column shape, the width is 0.5 cm to 5 cm, preferably 2 cm to 4 c.
m, the thickness is 0.2 cm to 3 cm, preferably 0.5 cm to
2cm, length 5cm ~ 30cm, preferably 10cm ~
A 20 cm one is used. When the heat conductive member is formed in a plate shape, the thickness and the length are the same as in the case of the column shape, and the width is 5 mm.
cm-20 cm, preferably 10-15 cm. When the heat conductive member is formed in a ring shape, members having different ring diameters can be coaxially arranged, and the maximum diameter of such a ring body is 50 to 400 mm.
Preferably, the diameter of the striated portion constituting the annular body is about 0.3 to 3 mm, preferably 0.5 to 1 mm.
Can be applied. It is to be noted that such an annular body may be formed in a rectangular shape or an elliptical shape, and those having sequentially different sizes may be coaxially arranged and used. As a method of connecting the heat conductive members to each other in a movable state, a method of connecting using a connecting member formed of a flexible synthetic resin or the like,
It is possible to appropriately select a method or the like in which adjacent heat conductive members are engaged with each other without using a connecting member and are connected so as to be movable in a predetermined range. The freeze / thaw assisting tool has such a size that the above-described heat conductive members are arranged at predetermined intervals and connected so as to be movable within a predetermined range so as to surround the outer periphery of the food. It is preferable to cool the freezing / thawing aid in the freezer in advance, since the freezing time can be significantly reduced.

According to a second aspect of the present invention, there is provided a food freezing / thawing aid according to the first aspect, wherein the heat conductive member is a solid or hollow column or plate, and the heat conductive members can be bent freely. It is provided with a flexible connecting member to be connected.
Thus, the following operation can be obtained in addition to the operation of the first aspect. a. Since the flexible connection member is provided, the food can be surrounded in a state in which the food is close to the heat conductive member, the heat transfer coefficient between the heat conductive member and the food is increased, and the thawing or freezing of the food can be performed in a short time. It can be carried out. b. When a solid heat conductive member is used, it has a large heat capacity, so it is suitable for freezing / thawing many foods, and can be cooled particularly quickly in a freezing room having a cooling plate at the bottom. c. When a hollow heat conductive member is used, the heat exchange can be performed effectively in a freezer that circulates cool air because the surface area increases. Also, at the time of thawing, thawing can be performed promptly by the circulation of air. Here, as the flexible connecting member, synthetic resin, metal, various fiber products, etc., which do not lose flexibility at low temperature in the freezer can be used. As the synthetic resin, a polyolefin-based synthetic resin such as polyethylene, EPM, EPDM, and polystyrene, a synthetic rubber, a urethane-based resin, a phenol-based resin, and a polyester-based resin can be used.

According to a third aspect of the present invention, there is provided a food freezing / thawing aid according to the first aspect, wherein the entirety of the heat conductive member is annular, and the heat conductive member is formed in a zigzag shape. The ridges and valleys are entangled, and heat conductive members having different ring diameters vertically adjacent to each other are sequentially arranged coaxially, and are formed in a bag shape in which the center bottom is lowered by its own weight and the top is opened. Thereby, in addition to the effect of claim 1,
The following effects are obtained. a. Since the peaks and valleys of the zigzag portions of the heat conductive members are entangled and connected, the entire food freezing / thawing aid is easily deformed according to the shape of the food to be put into it, and the The heat transfer member is in close contact with the heat transfer member, so that heat transfer between the food and the heat transfer member can be performed more efficiently. b. At the time of storing the food freezing / thawing aid, the food can be folded into a flat shape, so that a space is not required and a narrow space such as a cupboard can be effectively used. c. Since a special connecting tool is not required to connect the heat conductive members, the whole can be simply configured and has excellent design. d. After using the food freezing / thawing aids, place the food freezing / thawing aids in a flatly folded state on a cutting board or the like, and rub them using a scourer or the like from above. It can be done easily.

According to a fourth aspect of the present invention, there is provided a food freezing / thawing aid according to the third aspect, wherein the heat conductive member A formed in a bag shape is replaced with another heat conductive member formed in a container body or a bag shape. B
Is formed so as to be detachably locked to one end side of the container, and is configured to store food between the heat conductive member A and the container body or the heat conductive member B. This has the following effect in addition to the effect of the third aspect. a. Food can be stored between the heat conductive member A and another heat conductive member B formed in a container or a bag shape, and can be entirely surrounded from above and below, making heat transfer in thawing and freezing more effective. Thus, the thawing or freezing processing operation can be performed quickly. b. Since the freeze / thaw assisting device can be in a folded state, the heat conductive member can be stored in a state in which the heat conductive member is in close contact with the food and has good heat transfer, regardless of the size of the food. c. Since the food can be held in a stable state, a large amount of food can be stored in an organized state even in a small freezing room, and convenience can be improved. d. When the container body is used on the lower side, it can be used by covering the heat transfer member in a state where the water containing the taste and nutrients in the food is kept without leaking, and the nutrients in the food are retained. Thawing and freezing can be performed.

According to a fifth aspect of the present invention, there is provided a food freezing / thawing aid according to any one of the first to fourth aspects, wherein the heat conductive member is made of copper,
Aluminum, copper alloy, aluminum alloy, zinc alloy,
It is configured to be made of one or more metal materials such as a magnesium alloy. This configuration has the following operation in addition to the operation of the first aspect. a. Since a metal material having excellent heat conductivity is used, food can be frozen / thawed particularly quickly. b. Even if left in the freezer for a long time, there is no deterioration in quality.
Excellent durability. c. When aluminum, an aluminum alloy, a magnesium alloy, or the like is used, the weight can be reduced, so that the handleability is excellent.

According to a sixth aspect of the present invention, there is provided the food freezing / thawing aid according to the second aspect, wherein the flexible connecting member is formed of at least one of a flexible sheet, string, hinge, or the like. It is configured to be. This configuration has the following operation in addition to the operation of the second aspect. a. Since it can be appropriately selected according to the type of the heat conductive member or the food and wrapped around the food, the handleability is excellent. b. When a sheet is used, the adhesiveness to food is excellent and the cooling efficiency can be increased. c. When a string is used, the heat conductive members may be knitted and connected in the shape of a mushroom, so that assembly can be performed easily. d. When hinges are used, the durability is excellent. here,
As the hinge, a material such as a metal or a synthetic resin can be appropriately selected and used.

According to a seventh aspect of the present invention, there is provided a food freezing / thawing aid according to any one of the first to sixth aspects, wherein at least one end of the heat conductive member is provided with a grip portion made of a low heat conductive member. It is configured. According to this configuration, claim 1
In addition to the functions of the above-mentioned, the following functions are provided. a. Since it has a grip portion, it can be easily carried around the food, and is excellent in transportability. b. Since the grip is made of a low heat conductive material, even when handled with bare hands when taking it out of the freezer, the parts touched by hands will not freeze and adhere, preventing frostbite and safety Excellent. The grip portion may have a shape that is easy to carry, and is formed in a ring shape, a hook shape, or the like.
As the low heat conductive member, a metal material having a relatively low thermal conductivity, a wood material, a plastic material, or the like can be used. Examples of the plastic material include polyethylene, polypropylene, a polyolefin-based synthetic resin such as polystyrene, and a urethane-based material. And synthetic resins such as phenol-based, polyester-based, and ionomer-based resins.

According to an eighth aspect of the present invention, there is provided a food freezing / thawing aid according to any one of the first to seventh aspects, wherein the heat conductive member has an uneven portion formed on a surface. With this configuration, the following functions are provided in addition to the functions of the first to sixth aspects. a. Because of the unevenness, the area of the part that comes into contact with food can be increased, improving the heat transfer efficiency and freezing /
Thawing can be performed more quickly. The concave and convex portions are formed so as to form grooves, dents, bulges, and the like on the surface of the heat conductive member so as to increase the area of the portion that comes into contact with the stored food.

[0015]

(Embodiment 1) Embodiments of the present invention will be described below with reference to the drawings. FIG. 1A is a perspective view of a food freezing / thawing aid according to the first embodiment, and FIG. 1B is a perspective view illustrating a usage state thereof. In FIG. 1, reference numeral 10 denotes a food freezing / thawing aid according to the first embodiment, 11 denotes a column-shaped heat conductive member arranged substantially in parallel at a predetermined interval, and 12 denotes a flexible connecting member that connects the heat conductive members 2 to each other. , 13 are foods, such as meat chunks, surrounded by the freezing / thawing aid 10 and sealed with food wrap or the like used in a freezer compartment.

As the heat conductive member 11 in the present embodiment, copper or a copper alloy having a thermal conductivity of 403 W / (m · K) at 0 ° C. was used. The heat conductive member 11 has a rectangular cross section having a total length of about 100 to 500 mm and a side length of 5 mm.
It is a solid or hollow columnar body of about 30 mm. In the case of a hollow shape, air flows through the inside, so that the contact area with the surrounding air can be increased to enhance the heat transfer effect. The flexible connecting member 12 is a hinge-shaped or string-shaped member configured to connect the adjacent heat conductive members 11 and is made of a synthetic resin or a synthetic rubber that does not lose its flexibility even at a low temperature. It is made of rubber, metal, various fiber products, etc. Polyethylene as synthetic resin or synthetic rubber,
Polyolefin-based synthetic resins such as EPM and EPDM, and synthetic rubbers can be used. In the case where a hinge-shaped member is used, the heat conductive member 11 and the flexible connecting member 12 are connected via an adhesive or a fastener such as a bolt that can withstand low temperatures.
When a string-shaped member is used, the heat-conductive member 11
Alternatively, a hole may be formed in the heat conductive member 11 and a cord may be inserted therethrough. Thereby, the heat-conducting members 11 adjacent to each other can be connected to each other by the flexible connecting member 12, and at the same time, the food freezing / thawing aid 10 can be given flexibility that can move within a predetermined range.

As described above, the freezing / freezing of the food of the first embodiment
Since the thawing aid 10 is configured, the following operation is obtained. (1) The food freezing / thawing aid 10 formed by connecting the heat conductive member 11 via the flexible connecting member 12 according to the form of the food 13 to be preserved is deformed to effectively surround the food 13. , The food in the freezer compartment can be effectively deprived of heat and frozen quickly. (2) Since the free water in the cells is frozen in a very short time by rapidly cooling the food 13, the resulting ice crystals can be made extremely fine, so that the cell membrane is not broken and the texture of the food 13 is maintained. can do. (3) Conversely, at the time of thawing, the heat-conductive member 11 can quickly absorb the surrounding heat and thaw simply by placing the freezing / thawing aid 10 holding the food in the room. Occurrence can be minimized, and it is possible to prevent the savory components from being washed away and the accompanying deterioration in taste. (4) No special device is required for freezing / thawing, and the food freezing / thawing aid 10 can be folded small, which is excellent in space saving and significantly improves heat transfer to foodstuffs in the freezer compartment. Excellent energy saving because it can.

(Embodiment 2) FIG. 2 is a perspective view of a food freezing / thawing aid according to Embodiment 2. In FIG. 2, reference numeral 20 denotes a freeze / thaw aid of the second embodiment, reference numeral 21 denotes a column-shaped heat conductive member made of aluminum, and reference numeral 22 denotes a freeze / thaw member.
A plate-shaped heat conductive member 23 made of the same material as the columnar heat conductive member 21 connected to one end of the thawing aid 20;
Is a sheet-like body of a flexible connecting member for connecting the heat conductive members 21 and 22 by bonding them to the upper surfaces of the heat conductive members 21 and 22 using an adhesive or the like. As shown, the heat conductive member 22 is a plate-like body having a width about 3 to 6 times the thickness thereof. The heat conductive members 21 and 22 are arranged in parallel at a predetermined interval from each other, for example, at a distance of about 1/5 to 1 times the width thereof.
3 and the heat conductive members 21 and 22 can be wound or bent so that the food can be effectively brought into contact with the food inside.

As described above, the freezing / freezing of the food of the second embodiment
Since the thawing aid 20 is configured, it has the following operation. (1) By placing the plate-shaped heat conductive member 22 on the bottom surface of the freezer compartment, it is possible to increase the contact area with the cooling plate of the freezer compartment and increase the cooling efficiency. (2) Having the wide plate-shaped heat conductive member 22 improves the stability when surrounding the food and prevents the food freezing / thawing aid 20 from rolling in the freezer or refrigerator. Above, the freeze / thaw assisting device 20 can be stored in an aligned state in the freezer. (3) By rapidly cooling the food in the freezer compartment,
The texture of the food can be maintained without destroying the cell membrane, the generation of drip can be minimized, and the loss of the umami component and the accompanying deterioration in taste can be prevented. (4) It is possible to improve the heat transfer to the foodstuffs in the freezer compartment and to excel in energy saving.

Third Embodiment FIG. 3 is a perspective view of a food freezing / thawing aid according to a third embodiment. In FIG. 3, 30 is a food freeze / thaw aid of the third embodiment,
31 is a columnar heat conductive member made of the same metal as copper, aluminum or the like as in the first embodiment, and 32 and 33 are plate-shaped heat conductive members 31 formed at the left and right ends formed of the same material as the columnar heat conductive member 31. The heat conductive members 34 are bonded to the upper surfaces of the heat conductive members 31 to 33 using an adhesive or the like, and the heat conductive members 31 to 33 are attached.
3 is a sheet-like body of a flexible connecting member for connecting the first and second connecting members 3.
As shown, the heat conductive members 32 and 33 are plate-like members having a width about 3 to 6 times the thickness thereof. The heat conductive members 31 to 33 are arranged in parallel at a predetermined interval from each other, for example, at an interval of about 1/5 to 1 times the thickness thereof, It can be wound or bent on the side of the heat conductive members 31 to 33, and can be effectively brought into contact with food inside.

As described above, the freezing / freezing of the food of the third embodiment
Since the thawing aid 30 is configured, it has the following operation. (1) Since the plate-shaped heat conductive members 32 and 33 are disposed at both ends of the freeze / thaw assisting device 30, respectively, the upper and lower surfaces of a container or the like in which food is sealed are sandwiched between the heat exchanger and the cooling plate of the freezing compartment. And the freezing and thawing speeds can be further increased by improving the flow of the surrounding cool air. (2) By rapidly cooling the food in the freezer compartment,
The texture of the food can be maintained without destroying the cell membrane, the generation of drip can be minimized, and the loss of the umami component and the accompanying deterioration in taste can be prevented. (3) It is possible to improve the heat transfer to food in the freezer compartment and to excel in energy saving.

(Fourth Embodiment) FIG. 4 is a perspective view of a food freezing / thawing aid according to a fourth embodiment. In FIG. 4, reference numeral 40 denotes a food freezing / thawing aid according to the fourth embodiment, 41 denotes a hollow column-shaped heat conductive member made of a metal such as copper or aluminum, and 42 denotes a rod-shaped heat conductive member 4.
1 and adjacent heat conductive members 41 wound around both ends.
It is a string-like body for connecting each other. The heat conductive members 41 are spaced from each other at a predetermined interval, for example, about 1/5 to the thickness.
The two end portions are arranged in a state where the two end portions are connected via a string-shaped body 42 at a half interval. As described above, since the food freezing / thawing aid 40 of the fourth embodiment is configured, it has the following operation. (1) Since the heat conductive members 41 may be knitted with the string-shaped members 42 and connected in a slender shape, assembly can be performed easily. (2) Since the heat conductive member 41 is hollow, it is possible to allow cold air in a refrigerator or a freezer to pass therethrough, and to increase the surface area to effectively exchange heat in a freezer that circulates the cool air. In addition, at the time of thawing, by the circulation of air,
Since the thawing can be accelerated, the generation of the drip can be further suppressed.

(Fifth Embodiment) In FIG. 5, reference numeral 50 denotes a food freezing / thawing aid according to the fifth embodiment, and reference numeral 51 denotes a hollow column having a concave and convex portion formed by forming grooves 52 on upper and lower surfaces. The heat conductive member 53 is a cord-like body wound around both ends of the rod-shaped heat conductive member 51 to connect the adjacent heat conductive members 51 to each other. As described above, the adjacent heat conductive members 51 are connected to each other in a flexible string state and have a degree of freedom to move within a predetermined range. 50 can be wound up, and food can be stored inside. The groove 52 is a W-shaped or V-shaped notch formed on the surface of the heat conductive member 51 that comes into contact with food, and for example, the material of the heat conductive member 51 is pushed into a predetermined mold and extruded. And can be easily formed.
Further, by forming the groove 52 in each heat conductive member 51, the strength against bending can be increased using a small amount of material, and the durability can be improved.

As described above, the freezing / freezing of the food of the fifth embodiment
Since the thawing aid 50 is configured, it has the following operation. (1) Since the groove 52 serving as an uneven portion is formed on the surface of the heat conductive member 51, the surface area in contact with the food is further increased, the heat transfer coefficient is improved, and freezing / thawing is performed more quickly. Can be. (2) Since the heat conductive members 51 may be knitted with the string-shaped body 53 and connected in a mushroom shape, assembly can be easily performed. (3) Since the heat conductive member 51 is hollow, cold air in a refrigerator or a freezer can be circulated, and heat exchange can be effectively performed in a freezer that circulates cool air by increasing the surface area. In addition, at the time of thawing, by the circulation of air,
Since thawing can be accelerated, the generation of drip from food can be further suppressed.

Sixth Embodiment FIG. 6 is a perspective view of a food freezing / thawing aid according to a sixth embodiment. In FIG. 6, reference numeral 60 denotes a food freeze / thaw aid according to the sixth embodiment, reference numeral 61 denotes a plate-shaped heat conductive member made of a metal such as copper or aluminum at both ends of the freeze / thaw aid 60, and reference numeral 62 denotes both ends. A grip portion 63 made of a low heat conductive member such as urethane foam resin, polyethylene, or polystyrene connected to the heat conductive member 61, and a flexible connecting member 63 bonded to the surface of the heat conductive member 61 by an adhesive or the like. It is a sheet-like body to constitute.

As described above, since the food freezing / thawing aid 60 of the sixth embodiment is constituted, it has the following operations in addition to the operations of the first to fifth embodiments. (1) Since it has the grip part 62, it is possible to easily carry the food in a state of surrounding the food, thereby improving convenience. (2) Since the grip portion 62 is formed of a low heat conductive member, it does not adhere to hands even when handled with bare hands when taken out of the freezing chamber, and frostbite can be prevented, resulting in excellent safety.

(Embodiment 7) FIG. 7 is a perspective view of a food freezing / thawing aid according to Embodiment 7, and FIG. 8 is a plan view of the food freezing / thawing aid and an enlarged view of a main part thereof. It is. 7 and 8, reference numeral 70 denotes a freezing / thawing aid according to the seventh embodiment, 71 denotes an annular frame, and 72 denotes a zigzag shape formed by bending a metal wire having high thermal conductivity such as aluminum or copper. The whole is an annular heat conductive member, 73 is an annular heat conductive member having a small ring diameter which is entangled with and entangled with the zigzag portion of the heat conductive member 72, 74 is a central member arranged in the center, and 75 is a frame member 71. It is a grip portion made of a low heat conductive member such as a urethane foam resin or a metal wire formed to be connected to the end. The heat conductive members 72 and 73 have a thickness of 0.3 to
A 2 mm metal wire is bent in a zigzag shape to form an annular body as a whole. The zigzag peaks 72 and valleys 73 of these annular bodies are alternately entangled so that the ring diameters that are vertically adjacent to each other are formed. The different heat conductive members 71 are arranged concentrically, and these structures are sequentially repeated to constitute the whole.

The diameter of the frame 71 is about 100 mm to 400 m.
m. A heat conductive member 72 having a maximum diameter is attached and supported inside the frame 71.
When the food freezing / thawing aid 70 is not used, the food can be folded flat and circular as shown in FIG. However, when the grasping portion 75 is grasped and lifted, the heat conductive members are entangled in a zigzag manner and are hooked to each other, so that the central member 74 of the food freezing / thawing aid 70 as shown in FIG. Is dropped by its own weight to form a substantially hemispherical space having a depth of about 1/3 to 1 times the maximum diameter, and food can be easily stored in this hemispherical portion. Thus, the adjacent heat conductive members 7
The interval between the peaks and valleys, that is, the difference between the outer radius and the inner radius of the annular body is made sufficiently long so that the two and 73 can move with each other. For example, this interval is set in a range of 5 to 20 mm. If the interval is less than 5 mm, when the grip 74 of the food freezing / thawing aid 70 is lifted, a sufficient depth cannot be obtained at the central portion of the food freezing / thawing aid 70, Cannot be effectively surrounded by the heat conductive member 71. Conversely, if the interval exceeds 20 mm, it is difficult to fold the food freezing / thawing aid 70 into a flat plate shape, which increases the space for storing the food and the usability in washing and the like, which is not preferable. . Note that the food freezing / thawing aid 70 according to the seventh embodiment is used.
Is formed to be substantially hemispherical by hanging up and down, but may be formed to be substantially rectangular parallelepiped.

As described above, since the food freezing / thawing aid 70 of the seventh embodiment is constituted, it has the following operation. (1) Since relatively round foods such as meat chunks and vegetables can be effectively surrounded by an annular heat conductive member, the food can be heated and heat removed through the heat conductive member. Can be performed in a short time. (2) When not used, the zigzag portions are superimposed on each other and folded flat, so that space saving is excellent. (3) At the time of washing, while being placed on a chopping board or the like and folded down, scum and the like rubbed with a scourer or the like can be easily washed off. (4) By rapidly freezing the food, the ice crystals formed by freezing the moisture in the cells can be refined, and the texture of the food can be maintained without destroying the cell membrane. (5) At the time of thawing, the surrounding heat can be quickly transmitted to the food through the heat conductive member and thawed simply by leaving it indoors, minimizing the drip, minimizing the drip of the flavor components and The accompanying reduction in taste can be prevented. (6) The provision of the grip 75 makes it easy to carry around the food. (7) Since the grip portion 75 is formed of a low heat conductive member, even if it is handled with bare hands when it is taken out from the freezer, the skin moisture of the touched portion does not freeze and adhere.
It can prevent frostbite and is excellent in safety.

(Eighth Embodiment) FIG. 9 is a perspective view of a food freezing / thawing aid according to an eighth embodiment. In FIG. 9, reference numeral 80 denotes a food freeze / thaw aid according to the eighth embodiment;
Reference numerals 81 and 82 denote a pair of heat conductive members A and B, 83 and 84 which are substantially the same as the freeze / thaw aid 70 of the seventh embodiment, and a connection provided on the heat conductive members A and B, respectively. The members 85 and 86 are heat transfer members A and B
It is a gripping part. The food freezing / thawing aid 80 of the eighth embodiment is constituted by a pair of heat transfer members A and B which can be freely connected to each other via connecting members 83 and 84 as shown in the figure. . The connecting members 83 and 84 include, for example, a hook and a hook fitting portion fitted to the hook, but may be replaced by a hinge or the like that connects the heat transfer member A and the heat transfer member B to be openable and closable. Freezing / thawing aid 80
When the food is stored in the refrigerator or freezer in a state where the food is stably held by putting a predetermined amount of the food on the heat transfer member A and covering the heat transfer member B from above to cover the food. Used.

As described above, since the food freezing / thawing aid 80 of the eighth embodiment is constituted, the seventh embodiment is described.
In addition to the action described above, it has the following action. (1) Since relatively round foods such as meat chunks and vegetables can be surrounded by annular heat conductive members 81 and 82 from above and below without gaps, the heat conductive members 81 and 8 can be surrounded.
2, the food can be more efficiently heated and removed. (2) Since the pair of heat conductive members 81 and 82 are overlapped with each other and folded flat, excellent space saving is achieved.

Ninth Embodiment FIG. 10 is a perspective view of a food freezing / thawing aid according to a ninth embodiment. FIG.
In the figure, 90 is a food freezing / thawing aid of the ninth embodiment, 91 is a heat conductive member configured substantially in the same manner as the freeze / thawing aid 70 of the seventh embodiment, and 92 is a heat conductive member 91 covered. The container body 93 is a grip provided at the end of the opening of the heat conductive member 91. The food freezing / thawing aid 90 according to the ninth embodiment includes a heat transfer member 91 having flexibility and a bag shape as shown in the figure, and a container 92 on which the food is directly placed. It is configured. Note that the heat transfer member 91 and the container body 92 can move with each other via a hook-shaped locking portion provided at a side end portion.
If necessary, the two can be separated from each other, thereby further improving convenience. Frozen /
When storing a food with a lot of juiciness or water in the thawing aid 90, a predetermined amount of food is put into the container body 92, and the heat transfer member 91 is covered from above and covered to drip the food. It can be installed and used in a refrigerator or a freezer while being kept without being used.

As described above, since the food freezing / thawing aid 90 of the ninth embodiment is constituted, it has the following operation. (1) Since the container body 92 is provided at the lower portion, it is possible to hold the heat transfer member 91 without leaking water containing umami and nutrients in the food without leaking, and to hold the nutrients in the food. Thawing and freezing can be carried out while keeping it. (2) Since the container body 92 is provided, it is possible to easily serve foods and to improve the convenience.

[0034]

Effect of the present invention:
According to the thawing aid, this has the following effects. a. Since the heat conductive members are formed so as to be movable with each other, the heat conductive members can be surrounded in close contact with the food corresponding to foods having various shapes.
This makes it possible to quickly remove heat from the food via the heat conductive member to freeze the food, or to heat and defrost the food in a short time. b. Since the heat transfer member can be effectively brought into contact with the food to rapidly remove heat from the food containing cells, free water and bound water in the cells freeze in a very short time, and the resulting ice crystals are extremely fine. Therefore, the texture of the food can be maintained without being destroyed. c. Conversely, at the time of thawing, it is possible to absorb the surrounding heat to the frozen food through the heat conductive member and thaw it just by leaving it indoors, minimizing the drip, minimizing the drip of the umami component and accompanying it Deterioration of taste can be prevented. d. No special device or the like is required at the time of freezing / thawing, and it can be folded small, which is excellent in space saving. In addition, it is possible to remarkably improve the heat transfer to foods in the freezer compartment, so that it is excellent in energy saving.

According to the food freezing / thawing aid of the second aspect, the following effects can be obtained in addition to the effects of the first aspect. a. Since the flexible connection member is provided, the food can be surrounded in a state in which the food is close to the heat conductive member, the heat transfer coefficient between the heat conductive member and the food is increased, and the thawing or freezing of the food can be performed in a short time. It can be carried out. b. When a solid heat conductive member is used, it has a large heat capacity, so it is suitable for freezing / thawing many foods, and can be cooled particularly quickly in a freezing room having a cooling plate at the bottom. c. When a hollow heat conductive member is used, the heat exchange can be performed effectively in a freezer that circulates cool air because the surface area increases. Also, at the time of thawing, thawing can be performed promptly by the circulation of air.

According to the food freezing / thawing aid of the third aspect, the following effects can be obtained in addition to the effects of the first aspect. a. Since the peaks and valleys of the zigzag portions of the heat conductive members are entangled and connected, the entire food freezing / thawing aid is easily deformed according to the shape of the food to be put into it, and the Heat transfer between the heat conductive members can be performed more efficiently. b. At the time of storing the food freezing / thawing aid, the food can be folded into a flat shape, so that a space is not required and a narrow space such as a cupboard can be effectively used. c. Since a special connecting tool is not required to connect the heat conductive members, the whole can be simply configured and has excellent design. d. After using the food freezing / thawing aids, place the food freezing / thawing aids in a flatly folded state on a cutting board or the like, and rub them using a scourer or the like from above. It can be done easily.

According to the food freezing / thawing aid of the fourth aspect, the following effects are obtained in addition to the effects of the third aspect. a. Food can be stored between the heat conductive member A and another heat conductive member B formed in a container or a bag shape, and can be entirely surrounded from above and below, making heat transfer in thawing and freezing more effective. Thus, the thawing or freezing processing operation can be performed quickly. b. Since the freeze / thaw assisting device can be in a folded state, the heat conductive member can be stored in a state in which the heat conductive member is in close contact with the food and has good heat transfer, regardless of the size of the food. c. Since the food can be held in a stable state, a large amount of food can be stored in an organized state even in a small freezing room, and convenience can be improved. d. When the container body is used on the lower side, it can be used by covering the heat transfer member in a state where the water containing the taste and nutrients in the food is kept without leaking, and the nutrients in the food are retained. Thawing and freezing can be performed.

According to the food freezing / thawing aid of the fifth aspect, this configuration has the following effects in addition to the effects of the first to fourth aspects. a. The use of a metal having excellent heat conductivity makes it possible to freeze / thaw foods particularly quickly. b. Even if left in the freezer for a long time, there is no deterioration in quality.
Excellent durability. c. When aluminum, an aluminum alloy, a magnesium alloy, or the like is used, the weight can be reduced, so that the handleability is excellent.

According to the food freezing / thawing aid according to the sixth aspect, this configuration has the following effects in addition to the effects of the second aspect. a. Since it can be appropriately selected according to the type of the heat conductive member or the food and wrapped around the food, the handleability is excellent. b. When a sheet is used, the adhesiveness to food is excellent and the cooling efficiency can be increased. c. When a string is used, the heat conductive members may be knitted and connected in the shape of a mushroom, so that assembly can be performed easily. d. When hinges are used, the durability is excellent.

According to the food freezing / thawing aid according to the seventh aspect, this configuration has the following effects in addition to the effects of the first to sixth aspects. a. Since it has a grip portion, it can be easily carried around the food, and is excellent in transportability. b. Since the grip is made of a low heat conductive material, even when handled with bare hands when taking it out of the freezer, the parts touched by hands will not freeze and adhere, preventing frostbite and safety Excellent.

According to the food freezing / thawing aid according to the eighth aspect, this configuration has the following effects in addition to the effects of the first to seventh aspects. a. Because of the unevenness, the area of the part that comes into contact with food can be increased, improving the heat transfer efficiency and freezing /
Thawing can be performed more quickly.

[Brief description of the drawings]

FIG. 1A is a perspective view of a freeze / thaw assisting device according to a first embodiment of the present invention. FIG.

FIG. 2 is a perspective view of a food freezing / thawing aid according to the second embodiment.

FIG. 3 is a perspective view of a food freezing / thawing aid according to a third embodiment.

FIG. 4 is a perspective view of a food freezing / thawing aid according to a fourth embodiment.

FIG. 5 is a perspective view of a food freezing / thawing aid according to a fifth embodiment.

FIG. 6 is a perspective view of a food freezing / thawing aid according to the sixth embodiment.

FIG. 7 is a perspective view of a food freezing / thawing aid according to a seventh embodiment.

FIG. 8 is a plan view of a food freezing / thawing aid according to a seventh embodiment and an enlarged view of a main part thereof.

FIG. 9 is a perspective view of a food freezing / thawing aid according to the eighth embodiment.

FIG. 10 is a perspective view of a food freezing / thawing aid according to the ninth embodiment.

[Explanation of symbols]

 10 Food Freezing / Thawing Aid of the First Embodiment 11 Heat Conductive Member 12 Flexible Connecting Member 13 Food 20 Food Freezing / Thawing Aid of the Second Embodiment 21 Columnar Heat Conductive Member 22 Plate Heat Conductive Member 23 Sheet-shaped body (flexible connecting material) 30 Food freeze / thaw assisting device of Embodiment 3 31 Column-shaped heat conductive member 32 Plate-shaped heat conductive member 33 Plate-shaped heat conductive member 34 Sheet-shaped body (flexible) (Connecting Member) 40 Food Freezing / Thawing Aid of the Fourth Embodiment 41 Hollow Columnar Heat Conductive Member 42 String (Flexible Connecting Member) 50 Food Freezing / Thawing Aid of the Fifth Embodiment 51 Hollow Columnar Heat conductive member 52 Groove (concavo-convex part) 53 String-shaped body (flexible connecting member) 60 Food freeze / thaw assisting tool of Embodiment 6 61 Plate-shaped heat conductive member 62 Gripping portion 63 Sheet-shaped body (flexible connection) Member) 70 implementation Food freezing / thawing aid of mode 7 71 Frame body 72 Annular heat conductive member 73 Annular heat conductive member 74 Central member 75 Gripping section 80 Food freezing / thawing aid 81 of Embodiment 8 81 Heat conductive member A 82 Heat conductive member B 83 Connecting member 84 Connecting member 85 Gripping part 86 Gripping part 90 Food freeze / thaw assisting tool of Embodiment 9 91 Heat conductive member 92 Container body 93 Gripping part

Claims (8)

[Claims] 1. A food freezing / thawing aid, wherein a plurality of heat conductive members are connected to each other so as to be movable within a predetermined range. 2. The method according to claim 1, wherein the heat conductive member has a solid or hollow columnar shape or a plate shape, and further comprises a flexible connecting member for connecting the heat conductive members to each other so as to be freely bent. A food freeze / thaw aid as described. 3. The heat conductive member as a whole has an annular shape, the heat conductive member is formed in a zigzag shape, and the zigzag peaks and valleys are entangled so that the diameters of the vertically adjacent rings are different. 2. The food freezing / thawing aid according to claim 1, wherein the heat-generating members are sequentially arranged coaxially, and are formed in a bag shape having a central bottom portion which is lowered by its own weight and a top portion is opened. 4. The heat conductive member A formed in a bag shape is detachably engaged with one end of a container or another heat conductive member B formed in a bag shape. 4. The food freezing / thawing aid according to claim 3, wherein the food is stored between the member A and the container or the heat conductive member B. 5. The heat conductive member according to claim 1, wherein the heat conductive member is made of at least one metal material such as copper, aluminum, a copper alloy, an aluminum alloy, a zinc alloy, and a magnesium alloy. A food freezing / thawing aid according to Item. 6. The food freezing / thawing aid according to claim 2, wherein the flexible connecting member is made of at least one of a flexible sheet, string, hinge, or the like. Utensils. 7. The freezing / thawing method for food according to claim 1, wherein at least one end of the heat conductive member has a grip portion made of a low heat conductive member. Aids. 8. The food freezing / thawing aid according to claim 1, wherein the heat conductive member has an uneven portion formed on a surface thereof.