JP2018183113A - Production method of dished frozen food, tray, and distribution method of dished frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of dished frozen foods, in which a packaging technology that maintains a high quality of foods such as perishable items by utilizing a quick freezing technology is adopted, a tray, and a distribution method of the dished foods.SOLUTION: A production method of dished frozen foods, which includes a step S10 of dishing foods on a tray; a step S20 of vacuum packaging trays dished with the foods; and a step S30 of freezing the vacuum-packaged trays, in which the tray is constituted with raw materials satisfying the following conditions. Condition 1: thermoplastic resin, condition 2: heat transfer coefficient is 30 W/m2 x K or larger.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to a method for producing a frozen frozen food that is frozen as it is and is subjected to commercial transactions, a tray, and a method for distributing the food.

  Conventionally, frozen storage of food has been utilized in view of long-distance transportation and inventory management. As foods to be stored frozen, there are a wide range of products from fresh products to cooked products, and storage methods suitable for each characteristic have been adopted. For example, in imported tuna caught overseas, scales and internal organs are removed, the abdominal cavity is washed, the head and tail are cut, and then cut into shapes such as fillets, loins, blocks, or sac. , It was frozen.

  Here, red fish such as tuna has a problem that drip (meat juice) flows out by cutting and thawing. Therefore, the fish meat that has been shaped (cut into the fillet, etc.) has been dried with cold air to remove moisture on the surface, immersed in cold water in which salt is dissolved to gel the surface, and vacuum-packed in this state In addition, the idea to reduce drip spillage and reduce cell damage is disclosed by aerial packaging to avoid negative pressure and quick freezing with brine method to make ice crystals inside fish meat relatively small (For example, refer to Patent Document 1).

  In addition, depending on retail stores such as supermarkets to which frozen fish that have been subjected to frozen processing are delivered, there has been a problem that facilities and personnel for performing thawing, slicing, and serving of fish are insufficient. Therefore, the sliced state (sashimi) is placed in a styrofoam container, vacuum-packed with an inner film to block contact with oxygen, frozen in this state, and then filled with gas with an outer film, and oxygen remaining By limiting the amount, retailers can not only handle over-the-counter sales, but also prevent sashimi moisture sublimation, lipid oxidation, myoglobin pigmentation, and microbial decay. In order to avoid the deformation of the sashimi accompanying vacuum packaging, an idea of directly freezing the surface of the sashimi in a state of being arranged is also disclosed (for example, see Patent Document 2).

WO2009 / 019960 JP 2005-95095 A

  However, in patent document 1 and 2 mentioned above, there exists a possibility that the quality of a red fish cannot be maintained. In Patent Document 1, since the surface is dehydrated by drying with cold air or the surface is gelled by immersion in saline, the freshness and texture of the fish meat may be lost. In Patent Document 2, if the surface is frozen to prevent deformation of the sashimi by vacuum packaging, the internal moisture is frozen from the cut end of the fish and easily changes to ice, so that the volume may be expanded and cells may be destroyed. There is. That is, in order to avoid deterioration of the quality of red fish, the direct load on the fish should be reduced.

  Moreover, in patent document 2, it is difficult to meet a retail store's original request | requirement about the arrangement of sashimi. In recent years, an increasing number of retail stores have backyards for cooking and packaging food, and stocked fish is stocked and processed at each store, such as thawing the fish, and sold over the counter. Therefore, frozen foods that are finally packaged like sashimi decorations may not be suitable for recent retail stores that change the contents of products flexibly according to the food supply that changes daily. . Therefore, in view of the situation of retail stores, it is necessary to provide frozen foods that contribute to the improvement of consumer satisfaction.

  Furthermore, in recent years, the demand for foods with high freshness is increasing in the food and beverage industry and retail industry. With the development of the Internet network and logistics network, one of the factors is that it has become possible to easily order foods from various regions and obtain them quickly. However, in areas with large populations such as the Tokyo metropolitan area, there are some foods whose transaction prices are rising due to lack of supply. For example, red fish is difficult to freeze without losing quality as described above, and it is customary to trade domestically produced tuna and the like in the raw state. Therefore, there is a need for a storage method that eliminates the discrepancy between the demand and supply of fresh food.

  In response to such unresolved issues in the food and food industry, the inventors have come up with the idea to develop a new method for producing frozen food based on a technical idea completely different from the prior art. In other words, the use of packaging technology that promotes freezing to maintain the freshness of foods increases the degree of freedom of commercial transactions with retail stores and balances the supply and demand within the food industry. The inventors have arrived at what is essential for this. In other words, unprecedented packaging technology should be indispensable for realizing frozen storage capable of maintaining food quality.

  In view of this point, Patent Documents 1 and 2 do not disclose ideas related to packaging technology that promotes quick freezing. In particular, in Patent Document 2, the container in which food is to be placed is made of expanded polystyrene that does not disclose the heat transmission rate, and has an appearance-oriented shape that prioritizes product sales. It may be a factor that causes quality degradation. In general, containers that promote quick freezing are made of metal such as aluminum, and the freezing treatment of fresh products is performed on the above-mentioned packaging containers made of thermoplastic resin used in logistics such as retail stores. No technology has been proposed to help.

  Furthermore, if the inventors combined the quick-frozen technology that has been used in the past with the packaging technology that is most suitable for the freezing and preservation of fresh products, for example, freezing processing and logistics of high-demand domestic tuna will be concentrated. We are also paying attention to the realization. In other words, it is possible to systematize food processing, packaging, and refrigeration treatment, and even if you are not a skilled worker with special knowledge and experience, you can find the advantage that you can learn all the processes relatively easily. ing. Therefore, it can be said that the inventors have arrived at the idea of overturning the above-mentioned custom.

  Accordingly, an object of the present invention is to provide a method for producing a frozen food, a tray, and a method for distributing the prepared food, which employs a packaging technology that maintains the high quality of foods such as fresh products by utilizing a known quick freezing technology. There is. Another object of the present invention is to provide a method for producing frozen foods, a tray, and a method for distributing the prepared foods by appropriately selecting a food state (for example, a frozen state or a state after thawing) and providing it quickly. Is to provide.

That is, the method for producing the frozen food according to the present invention includes a step of placing food on a tray, a step of vacuum-packaging the tray on which the food is placed, and a step of freezing the tray that has been vacuum-packed. May be made of a material having characteristics satisfying the following conditions.
Condition 1: Thermoplastic resin Condition 2: Heat passage rate is 30 W / m ² · K or more

  In addition, the tray includes a receiving portion that includes a bottom portion, a side wall portion that is connected upward from a peripheral edge of the bottom portion, and a flange portion that extends outward from the upper end of the side wall portion. And a substantially right-angle shape with a boundary angle of R10 or less.

  Further, the bottom portion and / or the side wall portion may have a substantially flat shape without protrusions.

  Further, the flange portion of the tray may have at least two concave portions connected to the side wall portion.

  Further, the tray may have at least two or more of the accommodating portions.

  In addition, the tray according to the present invention has a receiving portion composed of a bottom portion, a side wall portion connected upward from the periphery of the bottom portion, and a flange portion extending outward from the upper end of the side wall portion, A boundary angle between the bottom portion and the side wall portion may be a substantially right-angled shape with R10 or less.

  In addition, the distribution method of the prepared food according to the present invention includes a bottom portion, a side wall portion that is connected upward from the periphery of the bottom portion, and a flange portion that extends outward from the upper end of the side wall portion. A plurality of parts of food may be arranged and distributed on a tray having at least two or more.

  Below, the definition or meaning of each requirement which comprises this invention is demonstrated.

  The “tray” is preferably a relatively flat (shallow) container for general packaging. Further, for example, the groove for storing the juice and oil from the food and / or the rigidity of the whole container is increased, It is desirable that protrusions (ribs) for preventing misalignment are not necessary and are not provided except for necessary portions.

The material of the “tray” may be any thermoplastic resin, among which polyolefin-based non-foamed materials are preferable, polypropylene-based non-foamed materials are more preferable, and polypropylene-based non-foamed materials with inorganic fillers may be used. A polypropylene-based single layer structure containing a filler or a laminated structure of a polypropylene-based surface layer, a polypropylene-based intermediate layer containing an inorganic filler, and a polypropylene-based surface layer may be used. The heat passing rate of the “tray” may be 30 W / m ² · K or more, preferably 40 W / m ² · K or more, more preferably 50 W / m ² · K or more. That is, it may be defined that the smaller the value of the heat transfer rate of the “tray” is, the more difficult it is to pass heat, and the greater the value, the easier it is to pass heat. In other words, the speed at which the temperature difference between the outside and the inside of the tray is reduced may be defined as being slower as the value of the heat transmission rate is smaller and faster as it is larger.

  “Food products” correspond to so-called perishable products, and may be, for example, fresh fish (including crushed state), meat, vegetables, or fruits, or a plurality of portions that can be collected from a predetermined portion. The size of the “food” alone may be the full size or the actual product cut into a predetermined size. The state of “food” may include a completely frozen state or a state thawed from the above state (chilled state). As "fresh fish", for example, not only red fish (tuna, mackerel, yellowtail, amberjack, bonito, etc.) but also white fish (Thailand, sea bass, flounder, salmon, etc.), the state before slicing into sliced sashimi (So-called “saku”) or sashimi.

  “Put food in a tray” may mean storing the food in the tray for logistics, and may not include putting the food in the tray for over-the-counter sales. .

  “Vacuum packaging the tray with food” may mean that the air in a predetermined film covering the tray on which the food is placed is deaerated, and the appearance of the food in the film In addition, a vacuum packaging pressure state in which a desired shape can be maintained without damaging the cells and air does not stay in the gap between the tray and the food is desirable. The vacuum packaging pressure may be 80 to 99% with respect to 100% of the complete vacuum, and is preferably 85 to 95%.

  “Freezing a vacuum-packed tray” may mean freezing food that has been put into a predetermined freezer for a predetermined time in a vacuum-packed tray. It is desirable to freeze the whole food evenly even after passing through the tray, and quickly pass through the maximum ice crystal formation zone (-1 ° C to -5 ° C) of the food to reduce the size (diameter) of the ice crystals to 30 µm or less. What is controllable is more desirable. For example, a liquid method using a liquid such as alcohol of −10 ° C. to −50 ° C. stored in the apparatus as a medium is applicable. An air blast method for lowering the temperature, a contact method for contacting a low-temperature refrigeration plate, or a liquefied gas method for spraying liquid nitrogen or liquefied carbon dioxide at a predetermined temperature may be used.

  The shape and size of the “accommodating portion” may be such that a large single food item can be accommodated so as not to be displaced, or a plurality of small small food items can be arranged side by side or stacked. The number of “accommodating portions” may be single or plural with respect to the tray, and in the case of plural, it may be formed integrally at a predetermined interval and may be easily formed into a single piece.

  The “substantially right-angled shape with a boundary angle of R10 or less” between the bottom and the side wall means that the corner formed by the bottom and the side wall is chamfered with a radius of 10 mm or less, and the side wall is less than the bottom. It may mean that the shape stands up at about 90 degrees. The chamfer radius may be 10 mm or less, preferably 7 mm or less, and more preferably 5 mm or less.

  The “concave portion connected to the side wall portion” formed in the flange portion means a direction substantially perpendicular to the longitudinal flange portion constituting the housing portion and / or a short side when the housing portion is substantially rectangular in a plan view. You may connect to the side wall part from the direction substantially orthogonal to the flange part of a direction.

In the method for producing the frozen food according to the present invention, the food is directly placed on a high-freshness food by placing the food in a tray having a thermoplastic resin and a heat passage rate of 30 W / m ² · K or more, vacuum packaging, and freezing. Since it can be quickly frozen and stored in a desired state without applying a load, food that has been conventionally traded only in a raw state can be traded in a frozen state. In other words, since it can be distributed in a frozen state that can be stored for a long time while maintaining the freshness of fresh food, it is expected to be concentrated on processing and shipping frozen food, delivering to remote locations, and reducing delivery frequency it can.

  In addition, among the food storage portions of the tray, the boundary angle between the bottom portion and the side wall portion is a substantially right-angled shape of R10 or less, so that the surface of the processed food can easily come into contact with the bottom surface and the inner surface of the side wall portion. Since the corner portion of the food easily enters the boundary between the bottom portion and the side wall portion, it is possible to make it difficult to create a space between the surface of the food product and the inner surface of the housing portion. That is, if the food is in contact with the inside of the container, the low temperature can be easily transmitted to the food even through the tray, so that the effect of promoting quick freezing and freezing the food quickly and evenly can be expected.

  Moreover, when the bottom part and / or the side wall part has a substantially flat shape without protrusions, not only the surface of the food in contact with the storage part does not become wrinkled but also it can be made difficult to deform. That is, since there is no unnecessary protrusion in the present invention, the surface of the food in the tray can be brought into substantially uniform contact with the inner surface of the container by vacuum packaging, so that partial freezing unevenness of the food is avoided, The effect of forming a good preservation state as a whole can be expected.

  Further, by providing at least two or more recesses connected to the side wall from the flange portion of the tray, it is possible to intentionally form a path through which air in the housing portion passes during vacuum packaging. That is, since the air in every corner of the container is sucked through the recess without being affected by the correlation between the tray direction, the shape of the container, and the air intake hole of the film, the food surface and the film inner surface are accommodated. The effect which raises the close_contact | adherence degree with the inner surface of a part can be anticipated.

  In addition, since the tray has at least two storage units, two or more types of parts that can be collected from one type of food can be packaged together. In other words, even for products that can collect three types of parts (red, large toro, middle toro) from one type of food, such as tuna, a predetermined number of the three types of parts must be packed and delivered in one tray. Therefore, the effect of eliminating the trouble of individually packaging, ordering, and opening each part can be expected.

  In addition, the tray according to the present invention has an accommodating portion composed of a bottom portion, a side wall portion, and a flange portion, and has a substantially right-angle shape with a boundary angle between the bottom portion and the side wall portion of R10 or less. Since the surface of the prepared food and the inner surface of the container are easily in contact with each other, it is difficult for a gap to be formed. Therefore, it is possible to provide a tray in which raw food can be easily frozen while being packaged. That is, if the food is in contact with the inside of the container, the low temperature can be easily transmitted from the tray to the food, so that the effect of freezing the food quickly and evenly can be expected.

  Moreover, since the distribution method of the arrangement | positioning frozen food by this invention arrange | positions and distribute | circulates the several site | part of a foodstuff on the tray which has at least 2 or more accommodating parts, it collects the 2 types or more site | part which can be extract | collected from one type of foodstuff collectively And can be packaged. In other words, even for products that can collect three types of parts (red, large toro, middle toro) from one type of food, such as tuna, a predetermined number of the three types of parts must be packed and delivered in one tray. Therefore, the effect of eliminating the trouble of individually packaging, ordering, and opening each part can be expected. Furthermore, the food at the time of distribution may be in a frozen state or a state after thawing (for example, a chilled state), and the state of the food can be easily changed while being packaged. I can expect.

It is a flowchart which shows an example of the manufacturing method of an arrangement | positioning frozen food. It is a perspective view which shows an example of the tray used for the said manufacturing method. It is a top view of the said tray. It is a bottom view of the tray. It is a front view of the said tray. It is a right view of the said tray. It is a flowchart which shows an example of the food preparation process in the said manufacturing method. It is a flowchart which shows an example of the vacuum packaging process of the prepared food in the said manufacturing method. It is a flowchart which shows an example of the freezing process of the vacuum packaged foodstuff in the said manufacturing method. It is a perspective view which shows an example of another tray used for the said manufacturing method.

  Hereinafter, the outline of the method for producing the frozen food according to an embodiment of the present invention (hereinafter, also referred to as “the method for producing the frozen food”) will be described with reference to FIGS. 1 and 2.

As shown in the figure, the method for producing the present frozen food includes a step S10 of placing food (for example, fresh fish) on the tray T, a step S20 of vacuum packaging the tray on which the food is placed, and the vacuum packaged tray. Including the step S30 of freezing, and the tray may be made of a material having characteristics satisfying the following conditions.
Condition 1: Thermoplastic resin Condition 2: Heat passage rate is 30 W / m ² · K or more

  In addition, the tray T has a storage portion 1 including a bottom portion 11, a side wall portion 12 connected upward from the periphery of the bottom portion, and a flange portion 13 extending outward from the upper end of the side wall portion. The boundary angle D between the bottom portion and the side wall portion may be a substantially right-angle shape with R10 or less.

  Further, the bottom portion 11 and / or the side wall portion 12 may have a substantially flat shape without a protrusion.

  Further, the flange portion 13 of the tray T may have at least two concave portions 13 a connected from the side wall portion 12.

  Further, the tray T may have at least two or more storage units 1.

Next, details of a tray (hereinafter also referred to as “main tray”) according to an embodiment of the present invention will be described with reference to FIGS. In these drawings, a plurality of identical parts may be numbered only in one part. In addition, as for a part that cannot be confirmed on the drawing and cannot be seen, there are some parts where the corresponding part and the lead line of the part are indicated by broken lines. Further, when the rear view and the left side view are the same or symmetrical, the rear view and the left side view are omitted.
The direction of the main tray may be based on the normal direction in which the operator faces the main tray. The normal direction may be the front of the main tray, and the side closer to the operator located in the front is closer to the front side. The far side may be expressed as the rear side, the left hand direction as the left side, the right hand direction as the right side, the upper direction as the upper side, and the lower direction as the lower side.

The tray T may be made of a polyolefin-based non-foamed material and have a heat transmission rate of 30 W / m ² · K or more, and has a substantially rectangular shape having a long side and a short side in plan view. 6 accommodating portions 1 may be provided substantially in parallel (substantially orthogonal to the longitudinal side) and at equal intervals.
In addition, there is no limitation in the dimension of the long side and short side of tray T, and a dimension ratio. The shape of the tray T in the normal direction may be a shape in which the long side or the short side is the front of the worker in plan view. The number of the accommodating parts 1 may be singular or plural (two or more), and is not limited. The orientation of the accommodating portion 1 may be provided substantially parallel to the short side or the long side (substantially orthogonal to the long side or the short side). The thickness of the tray T may be 0.1 to 1 mm, preferably 0.2 to 0.8 mm, and more preferably 0.3 to 0.6 mm.

The accommodating part 1 is comprised by each of the substantially rectangular-shaped and substantially flat bottom part 11 and the substantially rectangular and substantially flat side part (not numbered) standing upright from the periphery of this bottom face part. And a substantially flat flange portion 13 extending substantially horizontally outward from the upper end edge of the side wall portion. The chamfer radius of the boundary portion where the bottom portion 11 and the side wall portion 12 are connected may be 3 mm or less. The bottom portion 11 and the side wall portion 12 have protrusions (for example, ribs for increasing rigidity, unevenness for storing drip from the food, embossing for preventing misalignment of the food, etc.) that partially apply pressure to the food to be stored. It does not have to be. According to this configuration, the stored food faces (or is in close contact with) the bottom portion 11 and the side wall portion 12, and the food easily enters the boundary portion between the bottom portion and the side wall portion. Not only the storage part and the food are easily in close contact, but also the vacuum packaging film is in close contact with the outside of the bottom part and the side wall part. You can expect the effect that it is easy to communicate evenly throughout.
In addition, the bottom part 11 may bulge slightly on shaping | molding. The side wall part 12 may be inclined outward by 1 to 10 ° or 20 to 40 ° in terms of molding. There is no step at the boundary portion where the side wall portion 12 and the flange portion 13 are connected, and the chamfer radius of this boundary portion may be 2.5 mm or less. There are no limitations on the dimensions and ratio of the long side and the short side of the bottom 11. 10-50 mm may be sufficient as the height of the side wall part 12, 20-40 mm is preferable, 25-35 mm is more preferable, and there is no limitation. There is no limitation on the width of the flange portion 13. There is no limitation in the dimension of the space | interval between adjacent accommodating parts 1. FIG.

Two flanges 13 a connected from each of the side wall parts 12 may be provided in the flange part 13 positioned between each of the adjacent accommodating parts 1. The concave portion 13a may be substantially orthogonal to the side wall portion 12 parallel to the short side. Each of the adjacent concave portions 13a arranged on the same flange portion 13 may be parallel. According to this configuration, when the air is degassed from the short side of the tray T during vacuum packaging, the air staying in the respective accommodating portions 1 is collected without leakage (or evenly) through each of the recesses 13a. Therefore, the effect which further raises the adhesiveness of the bottom part 11 and the side wall part 12, and a foodstuff can be anticipated.
Further, a perforation that allows each of the accommodating portions to be split may be provided in the middle of the flange portion 13 sandwiched between the adjacent accommodating portions 1. According to this configuration, since the foods arranged in each of the storage units 1 can be divided in a timely manner and opened as much as necessary, it is possible to save the trouble of opening all the packages on the tray T, and to remove the remaining foods. It may be stored for a long time.
The end face shape of the recess 13a may be rectangular or arcuate. Each of the recesses 13a may be arranged at a symmetric position with respect to the region that bisects the tray T in the longitudinal direction, and the interval between the recesses is not limited. Each of the accommodating portions 13a arranged on both sides of the predetermined accommodating portion 1 may be positioned on a straight line or may be shifted with respect to the accommodating portion, and there is no limitation. The recess 13a may be a portion that increases the rigidity of the entire tray T.

  Here, it supplements about an example of the measuring method of a heat passage rate of the thermoplastic resin material employ | adopted as the tray T, and an example of a measurement result.

The heat transmission rate (W / m ² · K) is calculated from “JIS A 1412-2 (1999) Method for measuring thermal resistance and thermal conductivity of thermal insulation material—Part 2: Heat flow meter method (HFM method)”. You may calculate using the measurement result of the heat flux (unit: W / m < ² >) performed.
As an evaluation method, the following procedures 1) to 3) may be used.
1) Install the thermoplastic resin material cut as a test piece so that it touches the freezer surface (heat source side) set to -30 ° C, and set the temperature on the surface (atmosphere side) opposite to the surface that touches this freezer. Install the sensor.
2) A voltage is generated due to the temperature difference between the heat source side and the atmosphere side, and the voltage is analyzed by PC software to calculate the heat flux (W / m ² ).
3) The heat transfer rate (W / m ² · K) is calculated in consideration of the temperature difference in the value of the heat flux.

Therefore, when the heat passage rate of the polyolefin non-foamed resin (thickness: 0.67 mm) and the polystyrene foam resin (thickness: 2.02 mm, foaming ratio: 10 times) was calculated, the heat of the polyolefin non-foamed resin was calculated. The passage rate was 58.2 (W / m ² · K), and the heat passage rate of the polystyrene foam resin was 14.6 (W / m ² · K).
From this result, the polyolefin non-foamed resin is faster in temperature than the polystyrene foamed resin, so that the work efficiency is high (running cost is excellent) and it is easy to avoid the deterioration of food quality. Not only is the tray performance difficult to deteriorate, it is easy to ensure the quality of food by freezing for a long time. However, if the heat transfer rate satisfies 30 W / m ² · K or more, the material is not limited and there is no foaming It doesn't matter.

  Next, the details of the method for producing the present frozen food will be described with reference to FIGS. 1 and 7 to 9.

First, as shown in FIGS. 1 and 7, the food preparation step S <b> 10 includes a step of cutting to a size that can be accommodated in the storage portion 1 of the tray T (hereinafter also referred to as “food cutting step S <b> 101”), and cutting. A step of storing the finished food in each of the storage portions of the tray (hereinafter also referred to as “tray storage step S102”) may be included.
In the food cutting step S101, a predetermined worker manually cuts the food (for example, tuna sac) so as to fit the size of the storage portion 1 of the tray T, or a predetermined cutting device uses the size of the storage portion. The food may be cut automatically so as to suit.
In the tray storing step S102, a predetermined worker manually stores the cut food in the storage portion 1 of the tray T, or a predetermined loading device automatically stores the cut food in the storage portion. May be.
In addition, when the food before cutting fits the size of the accommodating portion 1 of the tray T, the food cutting step S101 may be omitted. The type of food to be stored may be singular or plural, and is not limited.

Next, as shown in FIGS. 1 and 8, the vacuum packaging step S20 of the prepared food is also referred to as a step of packaging the tray T on which the food is arranged with a predetermined film (hereinafter referred to as “film packaging step S201”). ) And a step of sucking (degassing) air in the film in which the tray is packaged (hereinafter also referred to as “air suction (degassing) step S202”).
In the film packaging step S201, the entire tray T may be covered with a film using a predetermined apparatus. At this time, the film may be packaged while being pulled so as to be in close contact with at least the outer surface of the tray T.
In the air suction (deaeration) step S202, a predetermined vacuum packaging pressure (for example, full vacuum is 100% relative to 100%) from an arbitrary position (for example, the short side) with respect to the tray T by a predetermined device. 99%), the air staying in the housing part 1 may be sucked. At this time, the film may be adhered to the food to the extent that the prepared food does not lose its shape.
The film packaging step S201 and the air suction (deaeration) step S202 may be performed by the same device or by separate devices. As a vacuum state, even in a so-called skin pack, priority may be given to ensuring the quality (shape, etc.) of food, and air that cannot be sucked may be slightly retained in the film. As a raw material of a film, what was comprised by the laminated body of the polyamide resin layer and the sealant resin layer is preferable, for example, and the barrier resin layer may be contained as needed. The tensile elongation of the film specified in JIS K 7113 is preferably 300% or more.

As shown in FIGS. 1 and 9, in the freezing step S30 of the vacuum packaged food, the step of feeding the food in the vacuum packaged state into the freezer as the tray T (hereinafter referred to as “freezer charging step S301”). And a step of taking out the tray T from the freezer after the food is frozen (hereinafter also referred to as “removing step S302 from the freezer”).
In the charging step S301 to the refrigerator, an ultra-low temperature (for example, −30 ° C. to −50 ° C.) antifreeze liquid (for example, -30 ° C. to −50 ° C.) stored in a predetermined refrigeration device (for example, the refrigeration device described in Japanese Patent Publication No. 7-28710). The food in the vacuum package may be immersed in the alcohol) with the tray T for a predetermined time (for example, 30 minutes).
In the extraction step S302 from the refrigerator, the tray T may be extracted from the above-described refrigeration apparatus after a predetermined time has elapsed. At this time, if the food is not frozen to a desired state, it may be re-entered into the freezer.
The number of foods and trays that have been vacuum-packed into the refrigeration apparatus described above may be one or more.

  The prepared frozen food completed through all the steps may be stored frozen in a good state without partial loss of shape and discoloration and cell destruction due to freezing compared to the state before freezing. The plurality of foods stacked in each of the storage units can be easily carried in the tray, and the plurality of trays can be packed together and boxed or the like, so that it may be easy to deliver. When thawing, replace the refrigerator with a refrigerator or immerse it in room temperature water (using osmotic pressure in water), so that no drip (meat juice) is generated, and even if it returns to a state almost equivalent to the state before freezing Good.

  Here, the method for producing the present frozen food will be described specifically by way of examples.

First, the production method of the present frozen food is based on the following conditions.
≪Tray≫
Length in the longitudinal direction: 480 mm, length in the lateral direction: 330 mm, number of accommodating portions: 6, spacing between adjacent accommodating portions: 28.7 mm,
<< Container >>
Longitudinal length: 300 mm, short side length: 50 mm, height: 28 mm
≪Food≫
Material: Tuna, State: Raw (before freezing), Shape: Saku (Dimensions: 290mm x 40mm x 28mm)
≪Vacuum packaging machine≫
TOSEI TOSPACK V-955L
≪Refrigerator≫
Technican Liquid Freezer (set temperature: -20 to -50 ° C)

(Example)
Next, the method for producing the present frozen food is as follows.
≪Tray≫
Material: Polyolefin-based non-foamed material, thickness: 0.45 mm, heat passage: 50 W / m ² · K
<< Container >>
Chamfer radius R at the boundary between the bottom and the side wall: 3 mm, angle formed between the bottom and the side wall: 90 degrees, shape of the bottom and the side wall: flat (no protrusions and steps)
≪Vacuum packaging film≫
Material: Laminate of polyamide resin layer and sealant resin layer, thickness: 50 μm, tensile elongation: 400%

(test)
And the following test was done about the prepared frozen food manufactured in the said Example, and the result was obtained.

≪Time test until completion of freezing≫
After feeding into the freezer, the frozen state of the food was confirmed visually and tactilely at predetermined time intervals.
≪Test results≫
It was confirmed that all foods in the tray were completely frozen after about 20 minutes. This result shows that the low temperature of the refrigerator easily passes through the wall surface of the tray due to the material, thickness, and passage rate of the tray of the example. In addition, the chamfer radius R of the boundary surface between the bottom and the side wall of the storage unit of the embodiment, the angle formed by the bottom and the side wall, and the shape of the bottom and the side wall, the food is the corner and the inner wall of the storage unit This indicates that the food can be further frozen and the time to completion can be shortened.

≪Appearance test after freezing≫
The film and tray immediately after taking out from the refrigerator and the shape and color of the food were observed.
≪Test results≫
The film is properly adhered to the outside of the tray and the surface of the food, and not only there is no air accumulation between the film and the outside of the tray, but the food is deformed and discolored (blackened, etc.) due to pressure from the film. I was able to confirm that there was no. This result shows that the degree of adhesion between the film, the tray and the food can be increased with an appropriate vacuum pressure, depending on the material, thickness, stretch rate, and tensile strength of the film for vacuum packaging of the example. It shows that it was frozen in the state.

≪Food quality test immediately after thawing≫
In the thawed state, the shape, color, and presence of drip were confirmed.
≪Test results≫
It was confirmed that the food after thawing had no complete or partial loss of shape and discoloration and excessive drip due to freezing, as compared with that before freezing. This result shows that the food can be frozen in a good state without damaging the cells due to freezing inside, and can be thawed to a desired state.

As described above, in the method for producing the present frozen food, the food is placed on a tray having a thermoplastic resin and a heat passage rate of 30 W / m ² · K or more, and is vacuum-packed and frozen. Since food can be quickly frozen and stored in a desired state without applying a direct load, food that has been conventionally traded only in a raw state can be traded in a frozen state. In other words, since it can be distributed in a frozen state that can be stored for a long time while maintaining the freshness of fresh food, it is expected to be concentrated on processing and shipping frozen food, delivering to remote locations, and reducing delivery frequency it can.

  Moreover, among the food storage parts 1 of the tray T shown in FIG. 2, the boundary angle D between the bottom part 11 and the side wall part 12 is a substantially right-angled shape of R10 or less, so that the surface of the processed food is the bottom part and Since it is easy to contact the inner surface of the side wall and the corner of the food easily enters the boundary between the bottom and the side wall, it is difficult to create a space between the surface of the food and the inner surface of the container. Can do. That is, if the food is in contact with the inside of the container 1, the low temperature can be easily transmitted to the food even after passing through the tray T. Therefore, the effect of promoting quick freezing and freezing the food quickly and evenly can be expected.

  Moreover, when the bottom part 11 and / or the side wall part 12 are substantially flat shapes without a protrusion, not only the surface of the food which is contacting the accommodating part 1 is not wrinkled, but it can be made difficult to deform | transform. That is, since there is no unnecessary protrusion on the tray, the surface of the food in the tray can be brought into close contact with the inner surface of the container 1 by vacuum packaging, thereby avoiding partial freezing of the food. In addition, an effect of forming a good preservation state as a whole can be expected.

  Further, by providing at least two or more concave portions 13a connected to the flange portion 13 of the tray T from the side wall portion 12, it is possible to intentionally form a path through which the air in the accommodating portion 1 passes during vacuum packaging. That is, since the air in every corner in the container is sucked through the recess 13a without being affected by the correlation between the direction of the tray T, the shape of the container 1, and the air intake hole of the film, the surface of the food and the film The effect which raises the close_contact | adherence degree of the inner surface of this and the inner surface of an accommodating part can be anticipated.

  Moreover, when the tray T has at least two or more storage units 1, two or more types of parts that can be collected from one type of food can be packaged together. In other words, even for products that can collect three types of parts (red, large toro, middle toro) from one type of food, such as tuna, a predetermined number of the three types of parts must be packed and delivered in one tray. Therefore, the effect of eliminating the trouble of individually packaging, ordering, and opening each part can be expected.

  In addition, this tray may be formed by thermoforming a synthetic resin sheet by sheet forming such as vacuum forming, pressure forming, vacuum pressure forming, double-sided vacuum forming, hot plate forming or the like. As the synthetic resin sheet, for example, a polyester resin such as polyethylene terephthalate, a styrene resin such as polystyrene, or an olefin resin such as polypropylene may be used. As the resin, for example, a foamed resin is preferably used because it is lightweight. Furthermore, the front surface or the back surface of the sheet may be covered with a synthetic resin film, and when the surface is covered, printing may be performed. The thickness of the synthetic resin sheet is not particularly limited, but may be 0.15 to 1.0 mm, preferably 0.2 to 0.8 mm, and more preferably 0.25 to 0.6 mm.

  In addition, food may be stored in a thin tray shown in FIG.

T tray 1 accommodating portion 11 bottom portion 12 side wall portion 13 flange portion 13a concave portion

Claims (7)

The process of serving food on the tray;
Vacuum packaging the tray with the food,
Freezing the vacuum packaged tray,
The tray is made of a material having characteristics satisfying the following conditions.
Condition 1: Thermoplastic resin Condition 2: Heat passage rate is 30 W / m ² · K or more The tray has a receiving portion composed of a bottom portion, a side wall portion connected upward from a peripheral edge of the bottom portion, and a flange portion extending outward from an upper end of the side wall portion,
The method for producing a frozen food according to claim 1, wherein a boundary angle between the bottom part and the side wall part is a substantially right-angled shape of R10 or less. The method for producing the laid frozen food according to claim 2, wherein the bottom part and / or the side wall part has a substantially flat shape without protrusions. The method for producing the frozen food according to claim 2, wherein the flange portion of the tray has at least two concave portions connected to the side wall portion. The said tray has at least 2 or more of the said accommodating part. The manufacturing method of the laid frozen food of Claim 2 characterized by the above-mentioned. A housing portion composed of a bottom portion, a side wall portion connected upward from a peripheral edge of the bottom portion, and a flange portion extending outward from the upper end of the side wall portion;
The tray is characterized in that the boundary angle between the bottom part and the side wall part is a substantially right-angled shape of R10 or less. A plurality of portions of food on a tray having at least two or more storage portions each including a bottom portion, a side wall portion connected upward from a peripheral edge of the bottom portion, and a flange portion extending outward from the upper end of the side wall portion Is a method for distributing prepared foods.

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