JP2002186415A - Method and apparatus for thawing frozen material - Google Patents
Method and apparatus for thawing frozen materialInfo
- Publication number
- JP2002186415A JP2002186415A JP2000385302A JP2000385302A JP2002186415A JP 2002186415 A JP2002186415 A JP 2002186415A JP 2000385302 A JP2000385302 A JP 2000385302A JP 2000385302 A JP2000385302 A JP 2000385302A JP 2002186415 A JP2002186415 A JP 2002186415A
- Authority
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- Japan
- Prior art keywords
- frozen
- thawing
- product
- frozen material
- present
- 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.)
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- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、冷凍食品素材など
の凍結物の解凍方法及び解凍装置に関する。さらに詳細
には、凍結物を内部から均一に解凍することができる方
法及び装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for thawing a frozen product such as a frozen food material. More particularly, the present invention relates to a method and an apparatus capable of uniformly thawing a frozen product from the inside.
【０００２】[0002]
【従来の技術】現在、蒲鉾などの魚肉練り製品の製造原
料として、保存及び輸送のために冷凍された魚肉すり身
が頻繁に用いられている。この冷凍すり身を用いて魚肉
練り製品を製造するに当たっては、まず冷凍されている
すり身を何らかの方法で解凍し、解凍したすり身を攪拌
して「塩摺り」や調味等を行うのが一般的である。2. Description of the Related Art At present, frozen fish meat for storage and transportation is frequently used as a raw material for producing fish paste products such as kamaboko. In producing a fish paste product using the frozen surimi, it is common to first thaw the frozen surimi by some method and then agitate the thawed surimi to perform "salting" or seasoning.
【０００３】このとき、すり身の解凍が不十分である
と、攪拌の際に攪拌機の回転刃などの機器に損傷を与え
る恐れがあるばかりでなく、「塩摺り」工程に時間がか
かり、生産性が低下してしまう。このため、冷凍すり身
を十分に解凍するために、通常は解凍装置を用いて解凍
を行っている。しかしながら、従来から採用されている
解凍装置を用いた解凍方法は、いずれも欠点があり、高
品質な魚肉練り製品を効率よく生産するための手段とし
て満足の行く方法とは言えなかった。[0003] At this time, if the surimi is not sufficiently thawed, not only may the equipment such as the rotary blade of the stirrer be damaged at the time of stirring, but also the "shripping" step takes time, and the productivity is increased. Will decrease. For this reason, in order to sufficiently thaw frozen surimi, thawing is usually performed using a thawing device. However, any of the thawing methods using a thawing apparatus conventionally used have drawbacks, and cannot be said to be satisfactory as means for efficiently producing a high-quality fish meat paste product.
【０００４】例えば、解凍方法として自然解凍法があ
る。自然解凍法は、空気中（室温）又は冷蔵庫中に放置
して解凍する方法である。自然解凍法によれば、凍結物
は比較的均一に解凍されて良好な品質を有する解凍物が
得られる。しかしながら、自然解凍法は解凍までに非常
に長い時間を要し、また広い解凍スペースが必要である
という問題がある。[0004] For example, there is a natural thawing method as a thawing method. The natural thawing method is a method of thawing in the air (room temperature) or in a refrigerator. According to the spontaneous thawing method, the frozen material is relatively uniformly thawed to obtain a thawed product having good quality. However, the natural thawing method has a problem that it takes a very long time until thawing and a wide thawing space is required.
【０００５】また、別の解凍方法として、凍結物を直接
又は間接に温水に接触させて解凍する温水解凍法があ
る。温水解凍法は、低コストであることから広く用いら
れている方法であるが、温水と接触する凍結物の表面と
中心部の温度差が大きいため、得られる解凍物の品質が
均一でなく、温水と接触している部分は蛋白質の変性が
生じてしまうという問題がある。[0005] As another thawing method, there is a hot water thawing method in which a frozen product is brought into direct or indirect contact with hot water and thawed. The hot water thawing method is widely used because of its low cost.However, since the temperature difference between the surface and the center of the frozen product in contact with the hot water is large, the quality of the obtained thawing product is not uniform, There is a problem that protein denaturation occurs in a portion in contact with hot water.
【０００６】また、凍結物に蒸気を噴射して解凍する蒸
気噴射解凍法もある。この方法も温水解凍法と同様の欠
点を有しており、蒸気が当たる凍結物の表面のみが強く
加熱され、熱変性を起こしやすいという問題がある。[0006] There is also a steam injection thawing method in which steam is thawed by injecting steam into a frozen product. This method also has the same drawbacks as the hot water thawing method, and there is a problem that only the surface of the frozen material to which steam is applied is strongly heated, and heat denaturation is likely to occur.
【０００７】さらに、高周波の電磁波を照射することに
よって解凍する高周波解凍法もある。この方法は、解凍
に要する時間は短いが、消費電力が非常に大きく、部品
交換等によりランニングコストが高くなるという問題が
ある。また、凍結物の一部が過加熱しやすくてムラが生
じやすく、さらに設備が高価であるという問題もある。Further, there is a high-frequency thawing method in which thawing is performed by irradiating high-frequency electromagnetic waves. Although this method requires a short time for thawing, it has a problem that the power consumption is extremely large and the running cost increases due to parts replacement or the like. Further, there is also a problem that a part of the frozen material is easily overheated and unevenness is easily generated, and the equipment is expensive.
【０００８】上記の解凍方法の欠点を解決できる方法と
して、ジュール加熱による解凍方法が特開昭５２−１３
１５８号公報に開示されている。この方法は、凍結物に
通電し、凍結物内部に発生する熱（ジュール熱）によっ
て、凍結物を内部から均一に解凍する方法であり、廉価
に解凍物を提供しうる方法として有用であると記載され
ている。As a method capable of solving the above-mentioned drawbacks of the thawing method, a thawing method by Joule heating is disclosed in JP-A-52-13.
No. 158. This method energizes the frozen matter and uniformly defrosts the frozen matter from the inside by the heat (Joule heat) generated inside the frozen matter, which is useful as a method that can provide the thawed material at low cost. Has been described.
【０００９】この公報では、導電性が極めて低い凍結物
の導電性を高めるために、凍結物を水中に沈めたり、ス
ポンジ状の吸水性物質に吸水させたものを凍結物に接触
させ、これに電極を取り付けるなどの方法がとられてい
る。しかしながら、これらの方法を用いると、凍結物の
表面が水と直接接触しているために、凍結物の表面が溶
けだして自然解凍したときのような良好な品質の解凍物
を得ることができないという問題がある。従って、特に
冷凍すり身のような水に溶解する凍結物の解凍には、こ
れらの方法は不適当である。In this publication, in order to increase the conductivity of a frozen product having extremely low conductivity, the frozen product is submerged in water or a sponge-like water-absorbing substance is brought into contact with the frozen product. A method such as mounting an electrode is employed. However, when using these methods, since the surface of the frozen material is in direct contact with water, the surface of the frozen material is thawed and it is not possible to obtain a thawed product of good quality as when naturally thawed. There's a problem. Therefore, these methods are unsuitable for thawing frozen materials that dissolve in water, such as frozen surimi.
【００１０】また、この公報では、凍結物の導電性を高
めるために、網状又は薄膜状の電極で凍結物を覆う方法
もとられている。しかしながら、この方法では凍結物の
導電性を十分に高めることができず、解凍に長時間を要
するため、コストがかかり、且つ生産性が低下するとい
う問題がある。This publication also discloses a method of covering the frozen material with a mesh or thin-film electrode in order to increase the conductivity of the frozen material. However, in this method, the conductivity of the frozen product cannot be sufficiently increased, and a long time is required for thawing, so that there is a problem that the cost is increased and the productivity is reduced.
【００１１】[0011]
【発明が解決しようとする課題】これらの従来技術の問
題点を考慮して、本発明は、短時間で、表面から中心部
まで均一に解凍でき、自然解凍したときと同等の品質を
有する解凍物を得ることができる凍結物（特に冷凍食品
素材）の解凍方法を提供することを課題とした。また、
本発明は、上記の解凍方法を実現するための安価な装置
を提供することも課題とした。SUMMARY OF THE INVENTION In view of these problems of the prior art, the present invention is capable of uniformly thawing from the surface to the center in a short time, and has the same quality as that of natural thawing. An object of the present invention is to provide a method for thawing a frozen product (particularly, a frozen food material) from which a product can be obtained. Also,
Another object of the present invention is to provide an inexpensive device for realizing the above-described thawing method.
【００１２】[0012]
【課題を解決するための手段】本発明者は鋭意検討を重
ねた結果、凍結物の表面が導電性を確保できる程度の圧
力を凍結物に加えてジュール加熱すれば、凍結物を均一
に解凍し得ることを見出し、本発明に到達した。Means for Solving the Problems As a result of intensive studies, the inventor of the present invention has found that if the frozen material is subjected to Joule heating by applying a pressure sufficient to ensure the conductivity of the surface of the frozen material, the frozen material can be uniformly thawed. The inventors have found that the present invention can be performed, and have reached the present invention.
【００１３】すなわち本発明は、凍結物をジュール加熱
することによって解凍する方法であって、ジュール加熱
前またはジュール加熱中に該凍結物を加圧することを特
徴とする方法を提供する。本発明の解凍方法は、魚肉冷
凍すり身などの冷凍食品素材を解凍するときに有効に用
いることができる。本発明の解凍方法では、凍結物に対
して０．５〜１００ｋｇ／ｃｍ2の範囲内の圧力で加圧
することが好ましく、５０〜５００Ｖの範囲内の電圧を
印加してジュール加熱することが好ましい。導電性をさ
らに高めたいときには、ジュール加熱前に前記凍結物の
表面に水を噴霧することが好ましい。That is, the present invention provides a method for thawing a frozen product by Joule heating, wherein the frozen product is pressurized before or during Joule heating. The thawing method of the present invention can be effectively used when thawing a frozen food material such as frozen fish meat. In the thawing method of the present invention, it is preferable to pressurize the frozen material with a pressure in the range of 0.5 to 100 kg / cm 2 , and it is preferable to apply a voltage in the range of 50 to 500 V and perform Joule heating. . When it is desired to further increase the conductivity, it is preferable to spray water on the surface of the frozen material before heating the joule.
【００１４】また、本発明は、凍結物（１）を挟持する
一対の電極板（２）、電極板に圧力をかけるための加圧
部（３）及び電極板に電気エネルギーを供給するための
電源（４）からなる、凍結物の解凍装置も提供する。The present invention also provides a pair of electrode plates (2) for holding a frozen product (1), a pressurizing section (3) for applying pressure to the electrode plates, and a device for supplying electric energy to the electrode plates. An apparatus for thawing frozen material, comprising a power supply (4), is also provided.
【００１５】[0015]
【発明の実施の形態】以下において、本発明の解凍方法
及び装置について詳細に説明する。なお、本明細書にお
いて「〜」はその前後に記載される数値をそれぞれ最小
値および最大値として含む範囲を意味する。BEST MODE FOR CARRYING OUT THE INVENTION The thawing method and apparatus of the present invention will be described below in detail. In this specification, “to” means a range including the numerical values described before and after it as a minimum value and a maximum value, respectively.
【００１６】本発明の解凍方法は、凍結物をジュール加
熱することによって解凍する方法であり、その特徴はジ
ュール加熱前またはジュール加熱中に該凍結物を加圧す
ることにある。The thawing method of the present invention is a method of thawing a frozen product by heating it with Joule, and is characterized in that the frozen material is pressurized before or during heating of Joule.
【００１７】本発明を適用することができる凍結物は、
特に限定されない。加工食品を製造するための冷凍され
た食品素材であることが好ましく、蒲鉾、はんぺんなど
の魚肉練り製品の原料となる魚肉の冷凍すり身であるこ
とが特に好ましい。例えば、スケソウダラ、サメ、クロ
カワ、グチ、ヒラメ、ホッケ、イトヨリ等の魚肉の冷凍
すり身を、本発明によって効果的に解凍することができ
る。The frozen material to which the present invention can be applied is
There is no particular limitation. It is preferably a frozen food material for producing processed foods, and particularly preferably a frozen fish meat which is a raw material of fish paste products such as kamaboko and hampan. For example, frozen surimi of fish meat such as walleye pollock, shark, kurokawa, goji, flounder, hockey, scallop, etc. can be effectively thawed by the present invention.
【００１８】本発明を適用することができる凍結物の形
状やサイズも特に制限されないが、加圧と通電を行いや
すいものであることが好ましい。凍結物の形状として
は、ブロック状または板状であるものが好ましく、板状
であるものがより好ましい。また、凍結物のサイズは、
通電する方向の厚みが１ｃｍ以上であるものが好まし
く、１〜２０ｃｍであるものが好ましく、３〜１０ｃｍ
であるものがより好ましく、４〜８ｃｍであるものが特
に好ましい。厚みが１ｃｍ未満であると放電が起こりや
すくなる傾向がある。Although the shape and size of the frozen material to which the present invention can be applied are not particularly limited, it is preferable that the material be easily pressurized and energized. The shape of the frozen material is preferably a block shape or a plate shape, and more preferably a plate shape. The size of the frozen material is
It is preferable that the thickness in the direction of energization is 1 cm or more, preferably 1 to 20 cm, and 3 to 10 cm.
Is more preferable, and one having 4 to 8 cm is particularly preferable. When the thickness is less than 1 cm, discharge tends to occur easily.
【００１９】本発明で行うジュール加熱は、凍結物に通
電することにより、凍結物の内部および表面において電
気エネルギーを熱エネルギーに変換し、それにより発生
するジュール熱によって凍結物を均一にムラなく解凍す
るものである。ジュール加熱の詳細については、食品加
工技術１４巻（１）１２〜１８頁（１９９４年）に記載
されている。In the Joule heating performed in the present invention, electric current is converted into heat energy inside and on the surface of the frozen material by applying a current to the frozen material, and the frozen material is thawed uniformly and uniformly by the Joule heat generated thereby. Is what you do. The details of Joule heating are described in Food Processing Technology Vol. 14 (1), pp. 12-18 (1994).
【００２０】凍結物への通電は、電極を用いて行うのが
一般的である。電極の形状は特に制限されないが、凍結
物表面に均一に接触させることができる形状であること
が好ましい。The energization of the frozen material is generally performed using electrodes. The shape of the electrode is not particularly limited, but is preferably a shape that can uniformly contact the surface of the frozen material.
【００２１】電極の素材としては、通常電極として用い
られる金属、合金、半導体、酸化物等を使用することが
できる。凍結物が食品素材である場合には、食品素材に
直接接触するものであるから、人体に毒性がない耐腐食
性材料の中から選択することが好ましく、例えばチタン
などが好ましい。As the material of the electrode, metals, alloys, semiconductors, oxides and the like which are usually used as electrodes can be used. When the frozen material is a food material, it is directly in contact with the food material, and therefore, it is preferable to select from a corrosion-resistant material that is not toxic to the human body, such as titanium.
【００２２】本発明では、凍結物全体を挟み込むように
一対の電極を設置して、凍結物全体に通電して解凍して
もよいし、凍結物の一部を挟み込むように一対の電極を
設置して、凍結物の一部に通電して解凍してもよい。凍
結物の一部を解凍する場合は、解凍した部分を切断して
食品加工などに利用することができる。In the present invention, a pair of electrodes may be placed so as to sandwich the whole frozen product, and thawed by energizing the whole frozen product, or a pair of electrodes may be placed so as to sandwich a part of the frozen product. Then, a part of the frozen product may be thawed by supplying electricity. When a part of the frozen matter is thawed, the thawed part can be cut and used for food processing or the like.
【００２３】通電は、交流電源でも直流電源でも行うこ
とができるが、通常は電気分解を避けるために交流電源
を用いることが好ましい。凍結物に印加する電圧は、凍
結物の種類や水分含量などによって適宜決定することが
好ましい。The current can be supplied by either an AC power supply or a DC power supply. However, it is usually preferable to use an AC power supply to avoid electrolysis. It is preferable that the voltage applied to the frozen product is appropriately determined depending on the type of the frozen product, the water content, and the like.
【００２４】また、通電時間についても、凍結物の種
類、水分含量、体積、解凍終了時の品温等によって適宜
決定することが好ましい。It is also preferable to determine the energizing time appropriately according to the type of frozen material, water content, volume, product temperature at the end of thawing, and the like.
【００２５】本発明の解凍方法では、ジュール加熱の前
か、ジュール加熱中に、解凍物を加圧する。好ましいの
は、ジュール加熱中か、ジュール加熱前から加熱中にか
けて加圧する場合である。解凍物を加圧することによっ
て、凍結物の導電性を高めることができ、ジュール加熱
の効率が向上する。いかなる理論にも拘泥するものでは
ないが、解凍物を加圧することによって、凍結物と電極
板とがより密着し、潤んだ水分によって凍結物の伝導性
がより高まることから、ジュール加熱の効率が向上する
ものと考えられる。In the thawing method of the present invention, the thawing material is pressurized before or during joule heating. It is preferable to apply the pressure during the heating of the joule or during the heating before the heating of the joule or during the heating. By applying pressure to the thawed material, the conductivity of the frozen material can be increased, and the efficiency of Joule heating improves. Without being bound by any theory, by applying pressure to the thawed material, the frozen material and the electrode plate are more closely adhered to each other, and the moisture content increases the conductivity of the frozen material. It is thought to improve.
【００２６】加圧の具体的態様は、ジュール加熱の効率
を向上させることができるならば、特に制限されない。
凍結物にかける圧力は、凍結物の種類、水分含量などに
よって異なるが、凍結物の表面が導電性を確保できる程
度であればよく、一般に０．５〜１００ｋｇ／ｃｍ2の
範囲内であることが好ましく、５〜５０ｋｇ／ｃｍ2の
範囲内であることがより好ましく、１０〜２０ｋｇ／ｃ
ｍ2の範囲内であることが特に好ましい。The specific mode of pressurization is not particularly limited as long as the efficiency of Joule heating can be improved.
The pressure applied to the frozen material varies depending on the type of the frozen material, the water content, and the like, but it is sufficient that the surface of the frozen material can secure conductivity, and is generally in the range of 0.5 to 100 kg / cm 2. Is preferably in the range of 5 to 50 kg / cm 2 , and more preferably 10 to 20 kg / cm 2.
It is particularly preferred that it is in the range of m 2 .
【００２７】加圧は、通電と同時に開始しても通電前に
開始してもよいが、通電直前に開始して通電開始時には
解凍物の導電性を高くしておくことが好ましい。加圧
は、連続的に行うことが好ましい。また、圧力を一定に
して加圧してもよいし、経時的に圧力を変化させながら
加圧してもよい。The pressurization may be started at the same time as the energization or may be started before the energization, but it is preferable to start immediately before the energization and make the defrosted product highly conductive at the start of the energization. The pressurization is preferably performed continuously. Further, the pressure may be increased while keeping the pressure constant, or the pressure may be increased while changing the pressure over time.
【００２８】加圧の手段は特に制限されない。このた
め、凍結物を加圧手段で挟み込んで直接的に凍結物に圧
力を加えてもよいし、凍結物全体を高圧雰囲気下に置く
ことにより加圧してもよい。好ましいのは前者であり、
特に電極を介して凍結物に圧力を加えることが好まし
い。このとき、圧力は凍結物に均等にかかるようにする
ことが好ましい。The means for pressurizing is not particularly limited. For this reason, pressure may be applied directly to the frozen product by sandwiching the frozen product with a pressurizing means, or the whole frozen product may be pressurized by being placed in a high-pressure atmosphere. Preferred is the former,
In particular, it is preferable to apply pressure to the frozen material via the electrode. At this time, it is preferable that the pressure is evenly applied to the frozen material.
【００２９】本発明の解凍方法では、凍結物の導電性を
さらに高めるために、凍結物表面に水を噴霧してもよ
い。噴霧する水の量は、凍結物の表面が潤む程度でよ
い。また、噴霧する範囲は、凍結物表面全体が好まし
い。噴霧のタイミングは通電前が好ましく、加圧前が望
ましい。In the thawing method of the present invention, water may be sprayed on the surface of the frozen material to further increase the conductivity of the frozen material. The amount of water to be sprayed may be such that the surface of the frozen matter is moistened. Further, the range of spraying is preferably the whole frozen material surface. The timing of spraying is preferably before energization, and preferably before pressurization.
【００３０】本発明の解凍方法では、通電の電圧、通電
時間を調節することによって、容易に解凍後の品温をコ
ントロールできる。このため、外気温や解凍後の加工工
程に合った最適な条件を容易に設定することができる。In the thawing method of the present invention, the temperature of the product after thawing can be easily controlled by adjusting the energizing voltage and the energizing time. For this reason, it is possible to easily set optimum conditions suitable for the outside air temperature and the processing step after thawing.
【００３１】本発明の解凍方法による解凍は、例えば、
魚肉の冷凍すり身の場合には、その品温が平均でおよそ
−８〜−４℃程度になったところで終了することが好ま
しい。解凍物の品温が低すぎると、攪拌機の回転刃を損
傷する原因となり、品温が高すぎると、解凍物の形状が
保持できなくなる傾向がある。The thawing by the thawing method of the present invention is, for example,
In the case of a frozen fish meat surimi, it is preferable to end the process when the temperature of the fish meat reaches about -8 to -4C on average. If the temperature of the thawed product is too low, the rotating blade of the stirrer may be damaged. If the temperature of the thawed product is too high, the shape of the thawed product tends to be unable to be maintained.
【００３２】本発明の解凍方法によれば、表面から中心
部まで均一に解凍された解凍物を得ることができる。本
発明により解凍された解凍物の表面付近の温度と中心部
の温度の差は、一般的に用いられている温水解凍法によ
る解凍物に比べて非常に小さくなっている（後述する実
施例１及び図２参照）。本発明により解凍した解凍物
は、均一に解凍されているため、解凍後はナイフなどで
容易に切断することができる。しかも、切断時に形状が
崩れにくいという利点を有している。According to the thawing method of the present invention, it is possible to obtain a defrosted product uniformly defrosted from the surface to the center. The difference between the temperature near the surface and the temperature at the center of the thawed product thawed according to the present invention is much smaller than that of the thawed product by the hot water defrosting method which is generally used (Example 1 described later). And FIG. 2). Since the defrosted product defrosted according to the present invention is uniformly defrosted, it can be easily cut with a knife or the like after defrosting. In addition, there is an advantage that the shape is not easily collapsed during cutting.
【００３３】本発明の解凍方法によれば、解凍後も表面
付近の解凍が進みすぎて糊状になったり、その表面が部
分的に温度が上昇し過ぎて変性することもない。形状も
崩れることなくしっかりしており、解凍後の搬送や取り
扱いが非常に容易であるため、生産性が著しく向上す
る。According to the thawing method of the present invention, thawing in the vicinity of the surface does not proceed too much even after thawing to form a paste, and the surface is not partially denatured due to excessively high temperature. The shape is firm without collapse, and transport and handling after thawing is very easy, so that productivity is significantly improved.
【００３４】本発明の解凍方法を実施するための解凍装
置の構成は特に制限されない。好ましいのは、図１に示
すように、凍結物（１）を挟持する一対の電極板
（２）、電極板に圧力をかけるための加圧部（３）及び
電極板に電気エネルギーを供給するための電源（４）か
らなる本発明の解凍装置である。The configuration of the thawing apparatus for carrying out the thawing method of the present invention is not particularly limited. Preferably, as shown in FIG. 1, a pair of electrode plates (2) sandwiching the frozen material (1), a pressurizing unit (3) for applying pressure to the electrode plates, and supply of electric energy to the electrode plates. A thawing device according to the present invention comprising a power supply (4) for use.
【００３５】電極板（２）は、接触する凍結物の表面の
面積と同じか、それよりも大きな表面積を有するもので
あることが好ましい。電極板の材質、形状などについて
は、上記説明のとおりである。It is preferable that the electrode plate (2) has a surface area equal to or larger than the surface area of the frozen material with which it comes into contact. The material and shape of the electrode plate are as described above.
【００３６】加圧部（３）は、電極板（２）に必要な圧
力をかけることができる手段であればよく、特に限定さ
れないが、一般的に用いられている油圧プレス機などを
用いることができる。The pressurizing section (3) may be any means capable of applying a necessary pressure to the electrode plate (2), and is not particularly limited, and a commonly used hydraulic press or the like may be used. Can be.
【００３７】電極板（２）の外側、特に電極板（２）と
加圧部（３）の間には、図１に示すように絶縁板（５）
が設けられていることが好ましい。絶縁板（５）の素材
は特に限定されないが、一般に圧力により変形しない材
料を用いるのが好ましい。As shown in FIG. 1, an insulating plate (5) is provided outside the electrode plate (2), particularly between the electrode plate (2) and the pressing portion (3).
Is preferably provided. Although the material of the insulating plate (5) is not particularly limited, it is generally preferable to use a material that does not deform under pressure.
【００３８】本発明の解凍装置は、従来の温水解凍に用
いられる装置において、電極板を凍結物の上下にそれぞ
れ挿入して凍結物を挟持し、絶縁板を介して電極板に圧
力をかける加圧部を設ければ比較的容易につくることが
できる。従って、新たな設備投資をして大掛かりな圧力
解凍設備を構築する必要はなく、汎用されている従来の
装置を転用して安価に構築することができるという利点
がある。The thawing apparatus according to the present invention is the same as the conventional apparatus used for hot water thawing, wherein an electrode plate is inserted above and below a frozen material to sandwich the frozen material, and a pressure is applied to the electrode plate via an insulating plate. If a pressure part is provided, it can be made relatively easily. Therefore, there is no need to construct a large-scale pressure thawing facility by investing in new facilities, and there is an advantage that a general-purpose conventional apparatus can be diverted and constructed inexpensively.
【００３９】[0039]
【実施例】以下に実施例を挙げて本発明の特徴をさらに
具体的に説明する。以下の実施例に示す材料、使用量、
割合、処理内容、処理手順等は、本発明の趣旨を逸脱し
ない限り適宜変更することができる。したがって、本発
明の範囲は以下に示す具体例により限定的に解釈される
べきものではない。The features of the present invention will be described more specifically with reference to the following examples. Material, amount used in the following examples,
The ratio, processing content, processing procedure, and the like can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be construed as being limited by the specific examples described below.
【００４０】（実施例１）本発明の加圧通電加熱法によ
る冷凍すり身の解凍 魚肉の冷凍すり身（スケソウダラＦＡ級、重量：５ｋ
ｇ、サイズ：幅３０ｃｍ×奥行２５ｃｍ×高さ５ｃｍ）
を、２枚の電極板（Ｓｕｓ３０４、サイズ：幅６０ｃｍ
×奥行４０ｃｍ×高さ０．３ｃｍ）に挟み、この電極板
に２０ｋｇ／ｃｍ 2の圧力を３０秒間かけた後、１７０
Ｖの電圧で１５分間通電を行った。冷凍すり身の幅３０
ｃｍ×高さ５ｃｍの面に以下の温度測定ポイントを定
め、これらのポイントに深さ１０ｃｍの小さな穴をあけ
て熱電対を挿入し、通電開始後１０秒毎に品温を測定し
た。(Example 1) According to the pressurized current heating method of the present invention.
Thawed frozen surimi fish frozen surimi (fish pollock FA grade, weight: 5k
g, size: width 30 cm x depth 25 cm x height 5 cm)
With two electrode plates (Sus304, size: width 60 cm)
X depth 40cm x height 0.3cm)
20kg / cm TwoAfter applying a pressure of 30 seconds, 170
Energization was performed at a voltage of V for 15 minutes. Frozen surimi width 30
The following temperature measurement points are set on the surface of cm × 5cm in height.
Make a small hole 10cm deep in these points
Insert a thermocouple and measure the product temperature every 10 seconds after the start of energization.
Was.
【００４１】＜温度測定ポイント＞いずれも幅３０ｃｍ
×高さ５ｃｍの面の上端と左端からの距離で示す。 表面１：上端から１．２５ｃｍ、左端から２．５ｃｍ 表面２：上端から１．２５ｃｍ、左端から７．５ｃｍ 表面３：上端から１．２５ｃｍ、左端から１５ｃｍ 中心１：上端から２．５ｃｍ、左端から１５ｃｍ 中心２：上端から２．５ｃｍ、左端から７．５ｃｍ 中心３：上端から２．５ｃｍ、左端から２．５ｃｍ<Temperature measurement points> All have a width of 30 cm
X Shown by the distance from the upper end and the left end of the surface having a height of 5 cm. Surface 1: 1.25cm from top, 2.5cm from left edge Surface 2: 1.25cm from top, 7.5cm from left edge Surface 3: 1.25cm from top, 15cm from left edge Center 1: 2.5cm from top, left edge From center 2: 2.5cm from top, 7.5cm from left edge Center 3: 2.5cm from top, 2.5cm from left end
【００４２】通電開始後の時間と温度測定ポイントにお
ける品温の関係を図２に示す。図２のグラフから、本発
明のジュール加熱による解凍では、通電開始から１０分
３０秒までの間、表面部分と中心部との温度の差は２℃
以内であり、表面と中心部はほぼ均一に解凍が進んでい
ることがわかる。FIG. 2 shows the relationship between the time after the start of energization and the product temperature at the temperature measurement point. From the graph of FIG. 2, in the thawing by Joule heating of the present invention, the temperature difference between the surface portion and the central portion was 2 ° C. during 10 minutes and 30 seconds from the start of energization.
It can be seen that the thawing progressed almost uniformly on the surface and the central part.
【００４３】ジュール解凍開始から８分で、中心部の温
度が−８℃、表面付近の温度が−６℃となり、以降の攪
拌や塩摺り工程に適した解凍度合いとなった。解凍後も
すり身の表面は崩れることなく板状の元の形状を保持し
ており、ナイフで切断するのも容易であり、取り扱いも
容易であった。Eight minutes after the start of the joule thawing, the temperature at the center became -8 ° C. and the temperature near the surface became -6 ° C., which was a thawing degree suitable for the subsequent stirring and salting processes. Even after thawing, the surface of the surimi was kept in its original plate-like shape without collapse, was easy to cut with a knife, and was easy to handle.
【００４４】（比較例１）温水解凍法による冷凍すり身
の解凍 実施例１と同じ冷凍すり身を耐熱性のビニール袋に入れ
て、その表面に４０℃の温水を流して解凍を行った。冷
凍すり身の幅３０ｃｍ×高さ５ｃｍの面に以下の温度測
定ポイントを定め、これらのポイントに深さ１０ｃｍの
小さな穴をあけて熱電対を挿入し、温水を流し始めてか
ら３０秒毎に品温を測定した。(Comparative Example 1) Thawing of frozen surimi by hot water thawing method The same frozen surimi as in Example 1 was placed in a heat-resistant plastic bag, and thawed by flowing hot water at 40 ° C over the surface. The following temperature measurement points were defined on the surface of the frozen surimi with a width of 30 cm x a height of 5 cm, a thermocouple was inserted into these points with a small hole of 10 cm in depth, and the temperature of the product was measured every 30 seconds after the hot water was started to flow. Was measured.
【００４５】＜温度測定ポイント＞いずれも幅３０ｃｍ
×高さ５ｃｍの面の上端と左端からの距離で示す。 表面１：上端から１．２５ｃｍ、左端から１５ｃｍ 表面２：上端から１．２５ｃｍ、左端から２．５ｃｍ 中心１：上端から２．５ｃｍ、左端から２．５ｃｍ 中心２：上端から２．５ｃｍ、左端から１５ｃｍ<Temperature measurement points> All have a width of 30 cm
X Shown by the distance from the upper end and the left end of the surface having a height of 5 cm. Surface 1: 1.25cm from top, 15cm from left edge Surface 2: 1.25cm from top, 2.5cm from left edge Center 1: 2.5cm from top, 2.5cm from left edge Center 2: 2.5cm from top, left edge From 15cm
【００４６】温水を流し始めてからの時間と温度測定ポ
イントにおける品温の関係を図３に示す。図３のグラフ
から、温水による解凍では、解凍開始から８分３０秒ま
での間、時間と共に表面部分と中心部との温度差が大き
くなり、８分３０秒では、表面と中心部とでは、８℃の
差が生じていることがわかる。解凍開始から約４分後で
は、表面付近は−７℃と好ましい解凍度合いであるが、
中心部は−１２℃と殆ど凍ったままであり、この状態で
攪拌機による攪拌を行うと、回転刃を損傷する恐れがあ
った。約８分後では、表面付近は−２℃程度で解凍が進
みすぎており、形状を保持するのが困難となっている一
方、中心部は−１０℃とまだ好適な解凍温度には達して
いなかった。FIG. 3 shows the relationship between the time from the start of flowing hot water and the product temperature at the temperature measurement point. From the graph of FIG. 3, in the thawing with warm water, the temperature difference between the surface portion and the central portion increases with time between 8 minutes and 30 seconds from the start of thawing. It can be seen that a difference of 8 ° C. has occurred. Approximately 4 minutes after the start of thawing, the vicinity of the surface is a preferable degree of thawing at -7 ° C,
The center portion was almost frozen at -12 ° C, and if the stirring was performed by the stirrer in this state, the rotary blade could be damaged. After about 8 minutes, thawing has progressed too much at about -2 ° C near the surface, making it difficult to maintain the shape, while the center has reached -10 ° C, which is still a suitable thawing temperature. Did not.
【００４７】[0047]
【発明の効果】本発明の解凍方法によれば、短時間で、
表面から中心部までほぼ均一に解凍することができる。
その結果、本発明の解凍方法によれば、自然解凍法と同
等の品質の解凍物を迅速に得ることができる。According to the thawing method of the present invention, in a short time,
Thawing can be performed almost uniformly from the surface to the center.
As a result, according to the thawing method of the present invention, a thawed product having the same quality as that of the natural thawing method can be quickly obtained.
【００４８】また、本発明の解凍方法によれば、解凍物
が取り扱い容易な形状を保持しており、且つ攪拌機の回
転刃を損傷することのない、好適な解凍度合いに調節す
ることが容易であり、加工食品の生産性を向上させるこ
とができる。Further, according to the thawing method of the present invention, it is easy to adjust the thawing degree to a suitable thawing degree without keeping the shape of the thawing material easy to handle and without damaging the rotary blade of the stirrer. Yes, the productivity of processed food can be improved.
【００４９】さらに本発明の装置によれば、従来汎用さ
れてきた温水解凍装置を転用することが可能であり、設
備投資の必要がなく、安価に凍結物の解凍装置を構築す
ることができる。Further, according to the apparatus of the present invention, it is possible to divert a conventionally used hot water thawing apparatus, and it is possible to construct an apparatus for thawing a frozen material at low cost without requiring capital investment.
【００５０】[0050]
【図１】 本発明の解凍装置の概略図である。FIG. 1 is a schematic diagram of a thawing apparatus of the present invention.
【図２】 本発明の解凍方法による冷凍すり身の解凍温
度曲線を示すグラフである。FIG. 2 is a graph showing a thawing temperature curve of a frozen surimi according to the thawing method of the present invention.
【図３】 従来の温水解凍法による冷凍すり身の解凍温
度曲線を示すグラフである。FIG. 3 is a graph showing a thawing temperature curve of a frozen surimi by a conventional hot water thawing method.
１ 凍結物 ２ 電極板 ３ 加圧部 ４ 電源 ５ 絶縁板 DESCRIPTION OF SYMBOLS 1 Frozen thing 2 Electrode plate 3 Pressurizing part 4 Power supply 5 Insulating plate
Claims (7)
解凍する方法において、ジュール加熱前またはジュール
加熱中に該凍結物を加圧することを特徴とする方法。1. A method for thawing a frozen product by Joule heating, wherein the frozen material is pressurized before or during Joule heating.
特徴とする請求項１に記載の方法。2. The method according to claim 1, wherein the frozen material is a frozen food material.
あることを特徴とする請求項２に記載の方法。3. The method according to claim 2, wherein said frozen food material is a frozen fish meat surimi.
０．５〜１００ｋｇ／ｃｍ 2の範囲内であることを特徴
とする請求項１〜３のいずれかに記載の方法。4. The pressure applied to the frozen material by the pressurization
0.5-100kg / cm TwoIt is characterized by being within the range of
The method according to any one of claims 1 to 3, wherein
囲内の電圧を凍結物に印加することにより行うことを特
徴とする請求項１〜４のいずれかに記載の方法。5. The method according to claim 1, wherein the Joule heating is performed by applying a voltage in the range of 50 to 500 V to the frozen material.
を噴霧することを特徴とする請求項１〜５のいずれかに
記載の方法。6. The method according to claim 1, wherein water is sprayed on the surface of the frozen material before heating the joule.
（２）、電極板に圧力をかけるための加圧部（３）及び
電極板に電気エネルギーを供給するための電源（４）か
らなる、凍結物の解凍装置。7. A pair of electrode plates (2) for holding a frozen material (1), a pressurizing unit (3) for applying pressure to the electrode plates, and a power supply (4) for supplying electric energy to the electrode plates. An apparatus for thawing frozen material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000385302A JP4323712B2 (en) | 2000-12-19 | 2000-12-19 | Method for thawing frozen surimi fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000385302A JP4323712B2 (en) | 2000-12-19 | 2000-12-19 | Method for thawing frozen surimi fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002186415A true JP2002186415A (en) | 2002-07-02 |
| JP4323712B2 JP4323712B2 (en) | 2009-09-02 |
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ID=18852589
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000385302A Expired - Fee Related JP4323712B2 (en) | 2000-12-19 | 2000-12-19 | Method for thawing frozen surimi fish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014150786A (en) * | 2013-02-13 | 2014-08-25 | Fron Tier Engineering Co Ltd | Food heating device |
| JP7378555B1 (en) | 2022-09-15 | 2023-11-13 | 株式会社ソディック | Frozen food thawing device and frozen food thawing method |
-
2000
- 2000-12-19 JP JP2000385302A patent/JP4323712B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014150786A (en) * | 2013-02-13 | 2014-08-25 | Fron Tier Engineering Co Ltd | Food heating device |
| JP7378555B1 (en) | 2022-09-15 | 2023-11-13 | 株式会社ソディック | Frozen food thawing device and frozen food thawing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4323712B2 (en) | 2009-09-02 |
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