JP2003322452A - Manufacturing device and method of frozen material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a manufacturing device and method of frozen materials capable of holding the quality of foods and freshness by preventing the destruction of the cell of the foods due to the freezing materials to be frozen (henceforth frozen materials), especially, fresh fishes, meet, fruits, vegetables and processed foods or the like, and maintaining them for a long period. <P>SOLUTION: The manufacturing device and method of frozen materials makes a liquid refrigerant 5 collide toward the frozen material 2. Additionally, it makes the liquid refrigerant 5 collide with the frozen material 2 by uniformly discharging the liquid refrigerant in shower-like from the upper and lower sides of the frozen material 2. It has an adjusting means to adjust the degree of shock of a collision of the liquid refrigerant 5 with the frozen material 2, and adjusts the time for requiring freezing. It discharges the liquid refrigerant 5 toward the frozen material 2 from a plurality of places of conveying direction of the frozen material 2, and from the upper and lower sides of the frozen material 2, conveying the frozen material 2 and makes the liquid refrigerant 5 collide with the frozen material 2. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen product manufacturing method apparatus and a frozen product manufacturing method. In particular, the present invention relates to a frozen product manufacturing apparatus and a frozen product manufacturing method capable of maintaining the quality and freshness of foods such as fresh fish, meat, fruits, vegetables and processed foods for a long time.

[0002]

2. Description of the Related Art Conventionally, as a method for freezing frozen foods or the like, an air blast method in which a cold air of -40 to -50 ° C. is directly blown to freeze from the surface to the inside, and the attached patent publication 7-107899. As can be seen in Fig. 1, there was a method of circulating a refrigerant containing ethanol in which food was cooled to -10 ° C or lower, and immersing it in a freezer to freeze it.

It is very well known that the rapid freezing method is indispensable for improving the quality of frozen foods. Therefore, as shown in the conventional freezing method of immersing the food in the refrigerant tank as described above, or passing the food through the refrigerant tank, it is generally quicker for the entire food to come into contact with the refrigerant. It is designed to be frozen.

[0004]

However, there is a problem that the rapid freezing is not properly performed in practice.
The maximum ice crystal formation zone (1
There is a case where it passes within 30 minutes within 30 minutes, or a case where it is defined based on the moving speed of the freezing surface. It takes a long time to pass through the crystal formation zone, which causes a problem due to freezing. In order to provide consumers with quality food, freezer makers are making efforts to research and develop and provide a freezing method that shortens the transit time of the maximum ice crystal production zone.

The present invention has been made in view of the above problems, and an object thereof is to freeze (hereinafter referred to as frozen food), particularly fresh fish, meat, fruits, vegetables, processed foods. (EN) Provided are a frozen product manufacturing apparatus and a frozen product manufacturing method capable of preventing destruction of a cell membrane of a food due to freezing of the food or the like, maintaining the quality and freshness of the food and enabling long-term storage.

[0006]

As will be described later in the section of [Embodiment of the Invention], the present inventors have found that the degree of impact of the liquid refrigerant discharged toward the frozen object on the frozen object is It was found that the higher the temperature, the shorter the time for freezing. That is,
The main feature of the frozen material manufacturing apparatus and frozen material manufacturing method of the present invention is that, unlike the conventional frozen material manufacturing apparatus and frozen material manufacturing method in which the entire frozen object such as food is immersed in the refrigerant tank, liquid refrigerant discharge means is provided. It is provided to discharge the liquid refrigerant toward the object to be frozen and to collide the liquid refrigerant with the object to be frozen.

Further, it is preferable that the discharging means is a means for continuously discharging the liquid refrigerant. Due to the continuous release of liquid refrigerant, new liquid refrigerant constantly collides with the frozen object,
A very high heat transfer coefficient, that is, a heat exchange rate, is obtained as compared with the conventional frozen material manufacturing apparatus and frozen material manufacturing method. Therefore, the passage time of the maximum ice crystal production zone in the frozen object is shortened, and quick freezing can be realized. As a result, when the object to be frozen is a food, a good quality frozen food can be obtained.

Further, the discharging means are arranged so as to sandwich the frozen object between the upper and lower sides, and each of the discharging means has a plurality of refrigerant discharge ports in the width and / or the depth direction, and It is preferable to uniformly discharge the liquid refrigerant from above and below in a shower shape so that the liquid refrigerant collides with the object to be frozen. With this configuration, the liquid refrigerant can be made to uniformly collide with a three-dimensional object to be frozen having a width, a depth, and a height. Further, in order to make the collision of the liquid refrigerant and the frozen object accurate, it is preferable that the liquid refrigerant is not diffused from the discharging means but is linearly advanced straight and discharged so as to uniformly hit the frozen object.

In addition, adjusting means for adjusting the impact degree of collision of the liquid refrigerant with the object to be frozen is provided to adjust the time required for freezing. Pasteurization is possible by adjusting the time required for freezing within a predetermined time range. Furthermore, it is preferable to have a means for transporting the frozen object, and to provide a plurality of liquid refrigerant discharge means along the transportation direction of the frozen object and so as to sandwich the frozen object vertically. . While transporting the frozen object, liquid refrigerant is discharged from a plurality of positions in the transport direction of the frozen object toward the frozen object and from above and below the frozen object, and the liquid refrigerant collides with the frozen object. Let

In the frozen product manufacturing apparatus of the present invention, it is preferable that a discharging nozzle is provided at the tip of the discharging means. A preferred discharge nozzle in the frozen product manufacturing apparatus of the present invention is
One liquid coolant supply port provided at one end side, a nozzle head having a plurality of liquid coolant discharge ports provided at the other end side, the one liquid coolant supply port and a plurality of liquids of the nozzle head Adjusting the movement of the liquid refrigerant in the tapered passage and the tapered passage that tapers from the one liquid refrigerant supply port to the plurality of liquid refrigerant outlets of the nozzle head to communicate the refrigerant outlets. In order to do so, it has a straightening member provided in the tapered passage.

It is preferable that the nozzle head has a plurality of holes, one end of which serves as the liquid refrigerant discharge port, and the length of the nozzle head is four times or more the equivalent diameter of the liquid refrigerant discharge port. .

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a sectional view showing the outline of a frozen product manufacturing apparatus 1 according to the present invention. In FIG. 1, reference numeral 1 is a frozen material manufacturing apparatus of the present invention, 2 is a frozen material such as food, 3 is a tank, 4a, 4b and 4c are conveyors, 5 is a liquid refrigerant, 6a and 6b are vertical supply pipes, and 7a. , 7b indicate a plurality of upper and lower nozzles.
Items to be frozen include those that are packaged and those that are unpackaged and exposed. FIG. 2 shows how the upper and lower surfaces of the frozen object 2 are impacted by the liquid refrigerant 5 in the frozen material manufacturing apparatus 1 of the present invention. FIG. 3 is a cross-sectional view showing an optimum nozzle for the frozen product manufacturing apparatus 1 of the present invention.

The tank 3 has a round cross-section and has a structure without corners that are difficult to clean. The double casing made of stainless steel enhances the heat insulation effect. The door has a structure that can be easily opened or closed manually or automatically. A net conveyor made of stainless steel is used as a conveyor which is a means for conveying frozen objects. The conveyor for transporting the frozen material is divided into three parts: a tank loading conveyor 4a, a tank moving conveyor 4b, and a tank unloading conveyor 4c. By dividing the conveyor, the liquid refrigerant 5 discharged in the tank 3 is prevented from flowing out of the tank 3 via the conveyor. The conveyor is divided into three parts, but they are operated synchronously with a single drive. The operation is controlled by an inverter.

Upper and lower supply pipes 6a and 6b for supplying the refrigerant are installed above and below the in-tank moving conveyor 4b. A plurality of upper and lower nozzles 7a and 7b are connected to the upper and lower supply pipes 6a and 6b, respectively. The upper and lower nozzles 7a and 7b are arranged so as to sandwich the in-tank moving conveyor 4b from above and below.
A plurality of upper and lower nozzles 7a and 7b are arranged along the movement direction of the frozen object. The liquid refrigerant 5 is discharged from the upper and lower nozzles 7a and 7b toward both the upper and lower surfaces of the frozen object 2 being moved by the in-tank moving conveyor 4b, and the upper and lower surfaces of the frozen object 2 are impacted by the liquid refrigerant 5. (See Figure 2). Examples of the liquid refrigerant 5 include methanol, ethanol, propylene glycol, ethylene glycol,
Further, an antifreezing liquid such as a mixed liquid of them and low temperature water may be used. When ethanol is used as the liquid refrigerant, the material to be frozen can be sterilized at the same time.

The distance from the tips of the nozzles 7a and 7b to the in-tank moving conveyor 4b is shorter in the lower nozzle 7b than in the upper nozzle 7a. The impact degrees from the liquid refrigerant 5 received by the upper and lower surfaces of the frozen object 2 are considered to be the same. That is, since the pressures of the liquid refrigerant supplied to the upper and lower supply pipes 6a and 6b are the same, the mounting position is determined in consideration of the gravitational acceleration.

The structure of one of the plurality of upper and lower nozzles 7a, 7b is shown in FIG. The upper nozzle 7a and the lower nozzle 7b have the same structure. In FIG. 3, reference numeral 8
Is a housing, 9 is a supply port, 10 is a supply port side passage, 11 is a tapered passage, 12 is an inflow port, 13 is a straightening plate which is a plurality of straightening members, 14 is a nozzle head, and 15 is a plurality of discharge ports. ing. When the surface having the plurality of outlets 8 is regarded as the front surface of the nozzle in FIG. 3, FIG. 3 is a view in which the upper surface wall of the housing 8 is removed in order to facilitate understanding of the structure inside the nozzle. 3A is a front view, FIG. 3B is a top view, and FIG. 3C is a rear view.

The housing 8 includes a front wall 8a and a rear wall 8
b, top wall not shown, bottom wall 8c, left and right side walls 8
d, 8e. The overall shape of the housing 8 is W
, A depth E and a height H, which is a narrow rectangular parallelepiped.
The overall size of the housing 8 is appropriately determined according to the size of the object to be frozen and the size of the device. The corners of the connection between the back wall 8b and the side walls 8d and 8e are chamfered. Front wall
A plurality of discharge ports 15 for discharging the liquid coolant are provided in 8a, and one supply port 9 for supplying the liquid coolant is provided in the back wall 8b. A tapered passage 11 and an inlet in the housing 8.
12, multiple straightening vanes 13, nozzle head 14, multiple outlets 15
In order to integrally form the above with the housing 8, the inner surface of the bottom wall 8c of the housing 8 is uneven.

More specifically, a plurality of linear grooves 14a are provided at the front end on the inner surface of the bottom wall 8c. The straight groove 14a is a groove for forming the nozzle head 14 and the plurality of discharge ports 15 thereof, and has a U-shaped cross section. The plurality of linear grooves 14a are provided in parallel with each other at a predetermined interval along the end on the front side so that the plurality of outlets 15 are horizontally arranged at a predetermined interval when viewed from the front.
On the inner surface of the bottom wall 8c, the supply port side passage 10 is provided on the rear side.
Liquid refrigerant inlet 12 communicating with the liquid refrigerant supply port 9 via
Are formed. The inflow port 12 is provided in the center on the back surface side so that the liquid refrigerant flows uniformly into the plurality of grooves 14a.

In the inner surface of the bottom wall 8c, the inlet
A taper groove 11a is formed which expands in a taper shape from 12 toward the plurality of linear grooves 14a. It is for forming the tapered passage 11 for guiding the liquid refrigerant from the inflow port 12 to the plurality of grooves 14a, that is, to the plurality of nozzle heads 14. Inside the taper groove 11a, the taper groove
A plurality of straightening vanes 13 protruding from the bottom of 11a are provided. The rectifying plate 13 is provided to prevent turbulent flow or vortex flow in the tapered passage 11 when the liquid refrigerant supplied into the nozzle moves to the plurality of linear grooves 14a forming the nozzle head 14. Has been.

The current plate 13 has one inclined surface 13a and a flat surface 13b sandwiching the inclined surface 13a, and the shape viewed from the top is trapezoidal. The inclined surface 13a is located not on the nozzle head 14 side but on the inflow port 12 side so that the liquid refrigerant is uniformly spread from one inflow port 12 to a plurality of linear grooves 14a constituting the nozzle head 14. The inlet 12 is inclined to the straight groove 14a. The plane 13b is on a plane parallel to the straight groove 14a forming the nozzle head 14 so as to smoothly guide the uniformly spread liquid refrigerant to the straight groove 14a. In order to further prevent the supplied liquid refrigerant from immediately flowing into the straight groove 14a located at the shortest distance, the liquid refrigerant is disposed on the shortest distance between the inflow port 12 and the nozzle head 14 of the straightening plate 13. The inclined surface 13a of the current plate 13 may be formed as a curved surface that is concavely curved.

In FIG. 3 (a), there is a step S between the upper surface of each of the side walls 8d and 8e and the inner surface of the bottom wall 8c.
An upper surface wall (not shown) is fitted into the recess 16 formed by the step S. When the top wall is fitted, the housing 8 is closed, and at the same time, a plurality of discharge ports 15 having a rectangular shape when viewed from the front are formed, and a nozzle head 14 and a tapered passage 11 are also formed. The area of the supply port 9 is set to be larger than the total area of the plurality of discharge ports 15. This is because back pressure is built up inside the nozzles on the back surface of the plurality of discharge ports 15 to make the impact degree uniform in the nozzle width direction.

It is preferable that the length L of each of the plurality of linear grooves 14a constituting the nozzle head 14 is four times or more the diameter Dn corresponding to the discharge port 15. When it is made four times or more, the liquid refrigerant discharged from the discharge port 15 goes straight toward the object to be frozen without diffusion. Nozzle equivalent diameter Dn and nozzle length L
Can be determined by the following equation.

[0023]

[Equation 1]

In FIG. 1, each of the nozzles 7a and 7b has a discharge port 15 directed to the in-tank moving conveyor 4b, and the frozen object is conveyed in the width direction, in other words, the in-tank moving conveyor 4b.
The discharge ports 15 are arranged side by side in the width direction, that is, in the direction perpendicular to the transport direction.

FIG. 4 shows a circuit of the frozen product manufacturing apparatus shown in FIG. Reference numeral 17 is a liquid refrigerant supply pressure adjusting means, 18 is a heat exchanger, 19 is an expansion valve, 20 is a condenser, 21 is a compressor, and 22 is a pump. The heat exchanger 22 becomes a refrigerant
The R-22 is used to construct a system that allows efficient heat exchange. Liquid refrigerant such as water-ethanol mixed refrigerant cooled to a low temperature in the heat exchanger 22 is pressure-adjusted by the liquid refrigerant supply pressure adjusting means 17 such as a needle valve, and the nozzle 7 in the tank 3 is adjusted.
Emitted from a, 7b. The liquid refrigerant that has cooled the frozen object accumulates on the lower surface of the tank, is recovered by the pump, and is circulated again to the heat exchanger. In the present embodiment, the impact degree of the collision of the liquid refrigerant with the frozen object is adjusted by the liquid refrigerant supply pressure adjusting means 17.

Next, the operation of the frozen product manufacturing apparatus 1 of the present invention will be described. The frozen object 2 such as food is placed on the tank carrying conveyor 4a and carried into the tank 3. In the tank 3, the frozen object 2 is moved by the in-tank moving conveyor 4b. Meanwhile, the liquid refrigerant in the temperature range of −10 ° C. to −60 ° C. is discharged to the object to be frozen under the supply pressure of 1 to 10 kg / cm ² . The liquid refrigerant is uniformly discharged in a shower shape from the upper and lower nozzles 7a and 7b toward the upper and lower surfaces of the frozen object 2. With this configuration, the liquid refrigerant uniformly collides with the three-dimensional object to be frozen 2 having a width, a depth, and a height. Then, the object 2 to be frozen is rapidly frozen in the tank 3. The frozen object 2 to be frozen is a tank unloading conveyor 4c.
Is carried out of the tank 3.

[0027]

[Example] An experiment was conducted to verify the relationship between the degree of impact and the time required for freezing. As an experimental sample, as shown in FIG. 5, a fish surimi molded using a 70 mm × 50 mm × 20 mm mold was coated with a commercially available polyethylene thin film sheet. As shown in FIG. 2, the nozzles 7 arranged one above the other
Between a and 7b, the experimental sample 2 is carried by the net-shaped in-tank moving conveyor 4b. Test sample 2 was used to measure the release of low temperature water-ethanol mixed refrigerant from the upper and lower nozzles 7a and 7b
I received it. Table 1 shows the impact degree and temperature of the water-ethanol mixed refrigerant discharged from the upper and lower nozzles 7a and 7b.

[0028]

[Table 1]

The impact degree was measured by a gravimetric measuring instrument. A weight measuring device was arranged at a position separated from the discharge port of each nozzle by a predetermined distance, and the liquid refrigerant was discharged toward the weight measuring device. At that time, the weight indicated by the weight measuring device was used as a numerical value indicating the degree of impact. The predetermined distance is set equal to the distance between the in-tank moving conveyor 4b and the nozzle outlet 15 of the frozen product manufacturing apparatus 1 of the present invention. The temperature measurement points in this experiment were two points, the surface measurement point and the center measurement point of the experimental sample, and sampling was performed using a temperature sensor.

The results of the experiment conducted under each condition shown in Table 1 are shown in FIGS. 6 (A), (B) and (C). FIG. 6 is a graph showing freezing time according to impact degree. FIG. 6A shows the first embodiment.
6 (B) shows the second embodiment, and FIG. 6 (C) shows the third embodiment. The freezing time of each data shown in Table 2 is the time from the room temperature until the central temperature of the experimental sample reaches -18 ° C. From the results of Examples 1, 2 and 3, it can be seen that the freezing time changes depending on the strength of the impact of the water-ethanol mixed refrigerant discharged from the nozzle colliding with the sample.

[0031]

[Table 2]

The higher the impact, the shorter the freezing time. That is, the heat transfer coefficient between the water-ethanol mixed refrigerant and the experimental sample was improved by increasing the impact degree. On the contrary, it has been found that when the impact degree is very low (immersion method, or slowly flowing liquid refrigerant, etc.), heat transfer becomes poor. Further, the nozzle capable of obtaining this impact degree has a structure in which the discharged fluid is not attenuated or diffused and a uniform impact degree is obtained. This is considered to be one of the factors for obtaining a high heat transfer coefficient.

Experiments were also conducted on other foods. The results are shown in Tables 3 to 5. In this test, if the freezing time of the food is only confirmed, the fresh and unfrozen products are set to 5
It is graded. In the table, "impact" represents freeze according to the present invention, and "air" represents air blast freeze.
After freezing the food, it was thawed and compared with the food material before freezing. A comparative test was conducted by 18 sensory inspectors.

[0034]

[Table 3]

[0035]

[Table 4]

[0036]

[Table 5]

Next, a thermodynamic analysis was tried. (Correlation formula of heat transfer coefficient) Based on the actual measurement value of the freezing experiment using water-ethanol mixed refrigerant, a calculation formula that takes into account the increase in the thermal conductivity on the outer surface of the frozen product due to the pressure in the nozzle and the spray amount Created. The calculation formula is shown below.

[0038]

[Equation 2]

FIG. 7 is a graph showing the relationship between the impact degree of the liquid refrigerant and the correction coefficient Gp caused by the impact effect of the liquid refrigerant. From the above equation, the heat transfer coefficient α on the surface of the frozen object is
Since it is considered to be proportional to the correction coefficient Gp due to the impact effect of the liquid refrigerant, the graph in FIG. 7 shows the ratio at which the impact of the liquid refrigerant improves the thermal conductivity.

(Freezing time) The freezing time of food can be calculated using the thermal conductivity α obtained by the above equation. A commonly used calculation formula is shown below. The following constant 18
Is the value obtained from the experimental results when using the upper and lower nozzles, based on the value when heat is radiated from the entire surface.

[0041]

[Equation 3]

A comparative consideration with the prior art will be made. As a reference, for comparison of the time required for freezing, the air blast method,
The graphs in FIG. 8 show the time required for freezing by the immersion method in a water-ethanol mixed refrigerant and the frozen material manufacturing method using the frozen material manufacturing apparatus of the present invention. The conditions were as follows and were performed under the same conditions. Food: 70 mm × 50 mm × 20 mm Surimi wrap packaging Initial temperature: 10 ° C., 6 ° C., final temperature: 118 ° C. Moisture content: 75% In FIG. 8, (1) is the present embodiment and the impact degree is 287.7,
(2) is the present embodiment, the degree of impact is 223.4, (3) is the dipping method, (4) is the air blasting method, and the wind speed is 3 m /
s and (4) are air blasting methods with a wind speed of 5 m / s. It can be seen that the immersion method and the air blast method could not be used for quick freezing because of the low impact degree.

In the freezing of food according to the present invention, there are various facts that the food is frozen and stored in a state where the color, taste, texture, flavor and aroma of the food are as close as possible to the fresh state before freezing. It was confirmed by the tasting after thawing the food. It is also known that when frozen at a freezing rate of 10 to 100 ° C./min, microorganisms are killed by a cold shock phenomenon (Reference: Encyclopedia of Frozen Foods, Japan Frozen Foods Association, p. 41,
September 20, 2000, first edition, first printing). When the present invention is carried out by appropriately adjusting the degree of impact by the liquid refrigerant, the cold impact phenomenon can be expected to kill the microorganisms.

[0044]

EFFECTS OF THE INVENTION When an object to be frozen is a food or the like and they are cryopreserved, the food has an aggregate of cells, that is, a tissue structure because it is an organism. This structure not only builds a barrier against the external destruction of food, but also plays the role of giving the food a good texture. The change in tissue structure caused by freezing is understood from the viewpoint of ice crystal formation and growth. In the case of freezing by conventional techniques such as air blasting or dipping, the size of ice crystals in the cells is large, and the pressure resulting from the expansion causes the cell walls to crack or break more frequently. In other words, the mechanical direct destruction of the tissue structure by ice crystals is the most severe of the tissue damages, and has a fundamental effect on food.

Since the frozen material manufacturing apparatus and frozen material manufacturing method of the present invention enable ultra-rapid freezing, a large number of fine ice particles are generated in cells to perform freezing. Therefore, the influence on the cell wall is much smaller. Since the ice crystals of a frozen food obtained by carrying out the present invention are fine, it is possible to suppress the destruction of the cell membrane of the food as much as possible, and it is possible to make a frozen food that does not cause drip during thawing. Since the frozen food of the present invention does not have its cellular tissue destroyed and no drip occurs even when it is thawed, its quality is maintained after thawing and the bacterium is not prone to grow more easily than the prior art.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing an outline of an apparatus for producing frozen products according to the present invention.

FIG. 2 shows how the upper and lower surfaces of the frozen object 2 are impacted by the liquid refrigerant 5 in the frozen material manufacturing apparatus 1 of the present invention.

FIG. 3 is a cross-sectional view showing a nozzle most suitable for the frozen product manufacturing apparatus 1 of the present invention.

FIG. 4 shows a circuit of the frozen product manufacturing apparatus shown in FIG.

FIG. 5 is a view showing a mold for forming an experimental sample.

FIG. 6 is a graph showing freezing time according to impact degree.

FIG. 7 is a graph showing the relationship between the impact degree of a liquid refrigerant and the correction coefficient Gp caused by the impact effect of a liquid refrigerant.

FIG. 8 is a graph comparing a refrigeration time according to a conventional technique and a refrigeration time according to a technique of implementing the present invention.

[Explanation of symbols]

1 Frozen product manufacturing equipment 2 Items to be frozen 5 Liquid refrigerant 4a, 4b, 4c Transport means 7a, 7b Liquid refrigerant discharge means

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kizo Uemura             5-8-7 Takeshima, Nishiyodogawa-ku, Osaka-shi, Osaka               Takahashi Industry Co., Ltd. F term (reference) 3L045 AA08 BA05 DA02 EA03                 4B022 LA05 LA06 LB01 LF09 LN08                       LT06

Claims (13)

[Claims] 1. A frozen matter manufacturing apparatus having a liquid refrigerant discharge means for discharging a liquid refrigerant toward an object to be frozen and causing the liquid refrigerant and the object to be frozen to collide with each other. 2. The frozen product manufacturing apparatus according to claim 1, wherein the discharging unit is a unit that continuously discharges the liquid refrigerant, and causes the liquid refrigerant and the object to be frozen to continuously collide with each other. 3. The discharging means is arranged so as to sandwich the frozen object between the upper and lower sides, and each of the discharging means has a plurality of refrigerant discharge ports in the width and / or the depth direction, The frozen product manufacturing apparatus according to claim 1 or 2, wherein the liquid refrigerant is uniformly discharged in a shower form from the device to cause the liquid refrigerant to collide with an object to be frozen. 4. The liquid discharging device according to claim 1, wherein the discharging device linearly advances the liquid refrigerant toward the object to be frozen without diffusing it and discharges the liquid refrigerant to collide the liquid refrigerant with the object to be frozen. Frozen product manufacturing equipment. 5. The frozen product manufacturing apparatus according to claim 1, further comprising adjusting means for adjusting a degree of impact of collision of the liquid refrigerant with the frozen object. 6. A liquid refrigerant discharge means is provided which has a means for conveying the frozen object, and which is arranged along the conveying direction of the frozen object and sandwiches the frozen object between the upper and lower sides. The frozen product manufacturing apparatus according to claim 1. 7. A discharge nozzle is provided at the tip of the discharge means, and the discharge nozzle has one liquid coolant supply port provided at one end side and a plurality of liquid coolant discharge ports provided at the other end side. Taper from the one liquid coolant supply port to the plurality of liquid coolant discharge ports of the nozzle head so that the nozzle head and the one liquid coolant supply port communicate with the plurality of liquid coolant discharge ports of the nozzle head. 7. The frozen product manufacturing method according to claim 1, further comprising a tapered passage that expands in a shape, and a rectifying member that is provided in the tapered passage to adjust the movement of the liquid refrigerant in the tapered passage. apparatus. 8. The nozzle head has a plurality of holes whose one end side is the liquid refrigerant discharge port, and the length of the nozzle head is four times or more the equivalent diameter of the liquid refrigerant discharge port. Item 7. The frozen product manufacturing apparatus according to Item 7. 9. A frozen material manufacturing method for freezing an object to be frozen by discharging the liquid refrigerant toward the object to be frozen and causing the liquid refrigerant and the object to be frozen to collide with each other. 10. The liquid refrigerant is uniformly discharged in a shower shape continuously from above and below the liquid refrigerant toward a plurality of places of the object to be frozen in each direction of the width and / or the depth direction,
The frozen material manufacturing method according to claim 9, wherein the frozen material is frozen by continuously colliding the liquid refrigerant with the frozen material. 11. The object to be frozen is frozen by linearly directing and releasing the liquid refrigerant toward the object to be frozen without diffusing it, and colliding the liquid refrigerant and the object to be frozen to freeze the object to be frozen. Frozen product manufacturing method. 12. The frozen material manufacturing method according to claim 9, wherein the time required for freezing is adjusted by adjusting the impact degree of collision of the liquid refrigerant with the frozen object. 13. The liquid refrigerant is discharged from a plurality of locations in the carrying direction of the frozen object toward the frozen object and from above and below the frozen object while conveying the frozen object, The frozen material manufacturing method according to claim 9, wherein the frozen material is frozen by colliding with the frozen material.