JPS5816668A - Thawing method - Google Patents

Abstract

PURPOSE:To enable uniform thawing without causing excessive or insufficient thawing, minimizing the exudation of drip, suppressing the discoloration and color fading, and keeping the freshness after thawing, by carrying out the thawing under high humidity at a temperature near the freezing point. CONSTITUTION:The thawing of frozen food having market value in its color, i.e. red, bright red, etc., such as fish meat, meat, etc., is carried out by keeping the temperature and the humidity in the thawing chamber at -1.0+ or -0.5 deg.C and 95+ or -1%, respectively. When the temperature of the food reaches about -1 deg.C, the thawing is terminated, and the food is stored under the same conditions.

Description

[Detailed description of the invention] In this invention, excessive or insufficient thawing of fish meat, meat, etc. occurs.
h Thawing method K11g.

In general, thawing of fish and meat is a case study in general households (commercial use), and is maintained at around 1℃ through water thawing or thawing using a heat source such as electricity - so-called rapid thawing. Store in the refrigerator'11. It was delivered to consumers 11 days after thawing.

That is, in the conventional thawing method, frozen foods are thawed, transported, etc., and displayed in a storage case at a store for sale.

However, with the above-mentioned thawing method in the distribution channel, a large amount of drips (meat juice) escapes, weight loss occurs, and the uneven temperature distribution of beef cattle causes partial spoilage, resulting in discoloration and discoloration of the meat. However, the yield was poor due to poor shape.

In addition, fish meat that has a strong color preference, such as fish meat that changes color or bright red, has a fast browning and fading rate, so it is necessary to sell it the same day after thawing. I was forced to do so.

Therefore, for frozen products, it is necessary to thaw for a long time near the freezing point (freezing start temperature) at high am, but drip leaching is minimized, and uniform thawing maintains freshness after thawing while suppressing discoloration and discoloration. It was hoped that a thawing method would be realized.

This invention was made in response to the above-mentioned demands.
Place the meat in a well-preserved refrigerator and thaw it in about 40 hours, finish the thawing when the temperature of the meat reaches about -1℃, and then continue to store it under the same conditions.
The purpose is to provide a thawing method in which the amount of % O required for sales is taken out, there is no excess or deficiency of thawing O, and an improvement in the yield of thawing can be expected.

Examples using this fJAK will be explained in detail below based on various experimental results.

First, the experiment involved using tuna that was frozen immediately after landing at 4℃.
A sample was obtained by cutting a split piece at 2 to 4 VfaFc.

The above sample has a thawing storage test temperature of approximately -1℃ and approximately +1℃.
The temperature range was set, and the set temperature, the refrigerator used, and the actual results are shown in Table 1.

1 Below Margin Table 1> As shown in Table 1 above, the evaluation items are: Figures 1 to tlKx and Table 3 show the changes in weight as representative values for the number of psychrophiles, the number of drips, and the amount of drip generated. The measurement results for the number of general viable bacteria after 48 hours of cultivation, Table 3, is 0! Agar medium 20-25℃, 72
The number of psychrophilic sodas cultivated for hours is 〈Table 2〉 〈Table 3〉 From the above Tables 2〉〈Table 3〉, both ordinary raw soybeans and psychrophilic sodas are 11
There is almost no increase or decrease at temperatures above -1°C, and there is a tendency for it to increase at temperatures higher than -1°C and decrease at temperatures lower than -1°C.

In addition, Figure 3 shows the weight loss rate, and this figure shows that the lower the temperature and the higher the humidity, the smaller the weight loss rate.However, for the invented product set at -1℃, the relative manufacturing time was 951 seconds.
As a result, the rate of decrease is minimal once the drip has finished appearing, and there is almost no decrease due to drying. Furthermore, at -1°C, it remains bright red and can be used as sashimi even after 10 days.

On the other hand, the normal type at +1'C has a drip of 69 and a loss on drying.

To summarize the above experimental results, the price increase rate is smaller in the low temperature region, and in the normal temperature range of +1℃, there is an increase of 259G per day, but in the case of the invented product, the freshness retention period is extended when stored at low temperature. Ru.

Moreover, the commercial value loss time due to browning and discoloration of the door body was 3 to 4 days at +1°C, and 10 days or more at -1°C.

In other words, the rate of progress of browning and discoloration is preferably around -1°C.

The number of general viable bacteria and the number of psychrophilic bacteria increased at +1°C, and no increase or decrease was observed at -1°C.

Furthermore, the weight 1 reduction rate is +1℃ for the regular type and -1℃ (invented product).
Great on the order of.

However, at -1℃ according to this invention using a high temperature WLK, the drying loss is very small and the weight of the drip alone is small, so after 7 days after the drip has finished appearing, the weight loss rate is extremely small, but it is % normal type. At +1°C, there is dripping and loss on drying.

Next, meat was tested in the same manner as in the above example, and results similar to those described above were obtained.

As explained in detail above, according to the thawing method according to the present invention, a large amount of drip does not escape, the amount of loss is small, and the thawing conditions are mild, so there is no damage due to partial temperature distribution due to thawing. There is no discoloration or fading, and there is no excess or deficiency in thawing9, so an improvement in thawing yield can be expected.

Therefore, the frozen products obtained by the thawing method according to the present invention are
For example, even tuna shows an X value that can be eaten as sashimi for 10 days, the number of viable bacteria does not increase, and the growth rate of psychrophilic 1 is extremely slow.

[Brief explanation of the drawing]

Figure 1 is an explanatory diagram showing K ([0) as a freshness index according to the present invention over time, Figure 2 is an explanatory diagram showing changes in methotrenation rate, which is an indicator of oxidative browning and fading of myoglobin pigment, 17M3
1m is an explanatory diagram showing the weight loss rate during thawing and storage. Patent applicant: Japan Light Metal Research Institute Co., Ltd.
Mr. Hide Sato, patent attorney;
FIJ tsu(CK Il RiiB Zato 11 Irio/(ii 22(9 Su) System Dimension 3 Diagram Procedural Amendment (Maro) September 29, 1939 Patent Office Ryutomi Haruki Shimada 1, Indication of the incident 1933-1933 Parable Application No. 114F418 2.14@
t) 4th name Decompression method 3, Relationship with the person making the amendment case, 41st applicant address XIK4ilI Chuo-ku chain myTi1HI! I Temple View Kosuke Asano 4, Agent 6, Number of inventions increased by amendment (1) Correction of error in 1tA8TrJ8II paper of patent claim in specification. (2) The entry that says "discoloration" on page 2, line 11 of the details will be corrected to "red." (Above) Claims (1) A thawing method for thawing frozen food, in which the thawing conditions in the refrigerator are freezing and Yr411 mold. (2) The 1s freezing method according to Section A (1) of Claims 41, wherein after thawing under the above-mentioned thawing conditions, storage under the same conditions constitutes 41 mold. (2) Patent claims aSS Section (1) and Section (2) that apply to the above thawing conditions to thaw frozen products with rapid browning and fading speed, such as red, @red fish meat, etc. Thawing method described in section. 30C

Claims (1)

[Claims] (IJ) A thawing method characterized by thawing frozen food under conditions in which the thawing condition in the refrigerator is maintained at a high temperature of -L ±6.s°C. (To) The thawing method according to claim (1), which is characterized in that the thawing process is performed under the above-mentioned thawing conditions and then stored under the same conditions. A thawing method according to claim 1, which is characterized in that it thaws an early-frozen product that prevents internal damage, discoloration, etc.